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Green beer, green rivers, green milk (um… maybe the milk was just at my house). Leprechauns. Shamrocks. Pinching. Was it just my childhood or is St Patrick’s Day a bit nuts? Despite all this, most shocking was when I learned Corned Beef & Cabbage is NOT a dish from Ireland. It is however semi-Irish, as the immigrants in New England created it. So, we are continuing this Irish-American tradition. Also, the meat & potato leftovers make excellent sandwiches and hash for breakfast.
Our Irish celebration continues beyond this controversial dish, including a very traditional Irish Soda Bread and Calcannon, essentially Kale-Mashed Potatoes, which can also be made into lovely pancakes too. We play with some other Irish ingredients as well, including roasted turnips and cabbage which melts into sweet & sour tastiness.
Jameson made its way out of our shot glasses and into a few meals including a Jameson-Mustard Chicken and a Jameson Marinated Tempeh- ideal for a very vegan St Patrick’s Day.
Another vegan dish uses up any leftover Colcannon for a Lentil Shepherd’s Pie. Add cheese or even some ground meat to extend this dish and add extra protein if you are not meat or dairy-free.
We do jump away from Irish week with a few mushroom dishes. First, make a huge batch of the vegan Mushroom Soup, enjoy it with some Irish Soda Bread & turnips and then take any leftover soup and make a dairy-free Tuna Noodle Casserole.
Mix and match these Irish inspired sides and main dishes to create your perfect feast and play with any leftovers to create new meals throughout the week.
Cook seasonally. Eat consciously.
Live well,
