’Tis Time to Pick a Winner …

Thanks to all who entered. For those who missed the deadline, don’t despair—just enjoy the pints, parades, pinches, and plates of fine vegan fare this St. Patty’s Day and check out VegCooking.com for more recipes and details about future contests.

‘Pot o’ Gold’ Cabbage Rolls
by Sandi Bruegger of Collinsville, Illinois

For the Sauce:
3 garlic cloves, sliced
1 Tbsp. extra virgin olive oil
2 large cans crushed tomatoes
2 Tbsp. red wine vinegar
1 Tbsp. turbinado sugar
Salt and pepper, to taste

For the Cabbage Rolls:
1 Tbsp. salt
2 big heads of green cabbage
2 Tbsp. olive oil
1 large white onion, diced
1 clove garlic, minced
1 small can tomato paste
1 Tbsp. red wine vinegar
1 pkg. soy crumbles (I prefer Boca)
Salt and pepper, to taste
Sugar, to taste
1 1/2 cups cooked brown long grain or basmati rice
Soy sour cream, optional

• In a large, shallow pan (a Dutch oven works well), sauté the garlic in olive oil for 2 to 3 minutes. Add the tomatoes, vinegar, sugar, salt, and pepper.
• Fill a large stock pot with water, add a Tbsp. or more of salt, and bring to a boil.
• When the water is boiling, remove the dark green, thick outer cabbage leaves and set aside. Cut out the cores of the cabbage, then submerge the entire head of cabbage into the pot of water. Carefully remove each outer layer as it turns translucent. Run each leaf under cold water to stop the cooking and lay them on towels to absorb any excess water.
• After the cabbage has cooled, use a small paring knife to remove the outer layers of the thick middle of the rib on the piece of cabbage, being careful not to cut into the leaf. (Removing this thickness will make it easier to fold the rolls up later on.) Continue until you can no longer get intact pieces off the head of cabbage and repeat with the other head.
• To prepare the filling, put the olive oil into a nonstick skillet and add the onion. Cook until translucent and then add the garlic. Add the tomato paste, vinegar, crumbles, and a half cup of the sauce you made earlier. Add the salt, pepper, and sugar to taste.
• Add the cooked rice to the filling mix.
• Take a piece of cabbage and place two Tbsp. of the filling in the center. Fold in the bottom, then the top, then the sides (like a burrito). Lay the cabbage roll on top of the sauce you made earlier, folded parts down. Continue until all are filled and your pot is full. Cover and simmer on the stove top for 10 to 15 minutes.
• Serve hot with soy “sour cream” on top or an extra spoonful of the tomato sauce.

Makes 4 servings

Irish Stew
by Sandra McKnight of Ontario, Canada

2 vegetable stock cubes
4 large potatoes
2 Tbsp. salt
2 tsp. black pepper
2 small white turnips*
2 large carrots
1/2 large white onion
1 packet Yves original “ground round” or soy crumbles

• Melt the vegetable stock cubes in a cup of hot water, then add to a stock pot
• Cut the potatoes into small chunks. Add the potatoes, salt, and pepper to the pot. Dice the turnip, carrots, and onion and add to the pot. Cover with water and bring to a boil, then reduce the heat to medium and continue cooking for about 40 minutes. In last 10 minutes of cooking, add the package of Yves original “ground round” or similar product. Stir well.
• Put 1/4 of the mixture in a blender. Purée and add back to the pot to thicken the stew.

*It is important to use a white turnip as this gives a unique flavor to the recipe.

Makes 6 servings

Potato Chocolate Fudge
by Kala Patterson of Bagley, Minnesota

1 medium potato
2 Tbsp. vegan margarine
1 cup sugar
1/3 cup cocoa powder
1/4 cup vanilla soy milk
1 Tbsp. light corn syrup
1 tsp. vanilla extract
3 cups powdered sugar
1/4 cup chopped nuts (optional)

• Wash, peel, and quarter the potato. Boil the potato for 10 to 15 minutes or until tender. Mash with the margarine until smooth and free of lumps. Set aside.
• In a medium-sized pot, whisk together the sugar and cocoa powder. Stir in the mashed potatoes, soy milk, and corn syrup. Bring the mixture to a boil and cook for about 3 minutes.
• Take the mixture off the stove and cool it for a few minutes; it should be hot but not boiling. Stir in the vanilla extract. Gradually add in the powdered sugar. Keep adding and stirring until the fudge becomes thick and hard to mix. Spread the fudge into a baking dish. Sprinkle the nuts on top and press them into the fudge.
• Allow to cool in the fridge. Enjoy!

Makes 10 to 12 servings

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