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Go Green for St. Patty's Day
"May the road rise to meet you,And may there always be something vegan and delicious on your dinner plate! 'Tis that time of year when green is on the scene, and lads and lassies are celebrating St. Patrick's Day with parades, pints, potatoes, and pinching. Raise your glass, do a reel, and "think green" all year long-starting with every meal!
May the wind be always at your back,
May the sun shine warm upon your face"
Think Green, Go Vegan!
Meat-based diets pollute the planet, send people to the hospital, and abuse animals. "Green" diets are animal- and eco-friendly, and they're good for you, too. Four-leaf clovers give you good luck, and green leafy vegetables like cabbage, a favorite Irish staple, will give you good health. Researchers have found that vegetarians and vegans (who eat no animal foods, including eggs and dairy products) live an average of six to 10 years longer than meat-eaters. Meat-free diets help ward off heart disease and diabetes, osteoporosis and obesity, and even impotence (that saturated fat and cholesterol clog up the arteries going to all your organs, not just to your heart)! Eat green, and you'll be dancing Irish jigs for years to come.
Animals Say, "Irish You Would Go Vegan!"
Cows, pigs, chickens, and other animals are living, breathing, thinking, feeling beings whose senses are very much like our own. But on factory farms, animals are kept in small, overcrowded stalls and cages, where they're often unable even to turn around or take a step in any direction. They are deprived of all that is natural to them, including exercise, sunlight, and even the feel of grass beneath their feet.
It's Easy Being Green!
Make a vegan St. Patrick's Day feast! Click here to treat your taste buds to some scrumptious spuds, and other shamrockin' recipes that leprechauns will love!
For Breakfast or Brunch
Top o' the Mornin' Taters1 medium onion, finely chopped
1 clove garlic, crushed
2 Tbsp. oil
2 large potatoes, grated
Salt and pepper, to taste
Sauté the onion and the garlic in the oil until the onions are soft. Add the potatoes to the onion and garlic and cook until tender. Add salt and pepper, to taste.
Makes 2 to 3 servings.
For Lunch or Dinner
Mock "Corned Beef and Cabbage"1/2 Tbsp. canola oil
1 large onion, cut into wedges
1/2 medium head of cabbage
5 carrots, shredded
3 cups vegetable broth
1 Tbsp. English-style hot mustard
1/2 tsp. mild horseradish
1 Tbsp. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 Tbsp. whole wheat flour
1/3 cup water
2 Tbsp. fresh parsley, chopped
Preheat the oven to 200°F. Heat the oil in a soup pot over medium heat. Sauté the onions until soft, then add the cabbage, carrots, 1 cup of the vegetable broth, mustard, horseradish, and vinegar and simmer, covered, for 10 minutes. Add the seitan, salt, and pepper and simmer, covered, until the vegetables are tender, about 15 minutes. Remove the vegetables and seitan to a serving dish with a slotted spoon and keep them warm in the oven. Mix the flour with the water, add to the pot with 2 cups of the broth (add more water if necessary), and simmer for 5 minutes, stirring occasionally. Pour the gravy over the cabbage mixture in the serving dish. Garnish with the parsley and serve.
Makes 4 servings.
Sage Potatoes
4 medium potatoes
1 Tbsp. olive oil
1 Tbsp. ground sage
1 tsp. paprika
Salt and pepper, to taste
Bake the potatoes for 40 to 60 minutes or microwave for 20 to 30 minutes until cooked. Cut, with the skin on, into small chunks. In a large skillet, heat the oil over medium-high heat. Place the potatoes in the pan and sprinkle with the sage, paprika, salt, and pepper. Stir until well blended. Continue frying, turning the potatoes occasionally, until the desired crispness is achieved, about 20 minutes.
Makes 4 to 6 servings.
Potato Goulash
1 Tbsp. vegetable oil
2 medium onions, diced
1 cup water
3 potatoes, uncooked, cut into small cubes
2 green bell peppers, chopped
3/4 tsp. dried marjoram
1 tsp. salt
Heat the oil in a large skillet over medium heat. Sauté the onions in the oil for a few minutes, then add the water, potatoes, and peppers and cook, covered, until the potatoes are soft, about 10 to 15 minutes. Add the marjoram and salt, stir, and serve.
Makes 2 servings.
Colcannon
2 medium potatoes, cut into large chunks
1 cup kale, stems removed and coarsely chopped
3 Tbsp. thinly sliced scallions
2/3 cup low-fat soy milk
Salt and pepper, to taste
Put the potatoes in a medium saucepan, add water to cover, and bring to a boil, then reduce the heat and cook until tender, about 20 minutes. Peel the cooked potatoes and place them in a mixing bowl. In another medium saucepan, add an inch of water, insert a steamer basket, bring to a boil, then reduce the heat to a simmer. Add the kale, cover, and steam for about 4 minutes, then remove and place in the mixing bowl with the potatoes. Heat the scallions and soy milk in a small skillet and simmer for 5 minutes. Add everything together and mash. Add the salt and pepper. Serve hot.
Makes 4 servings.
Carrots and Parsnips
8 oz. carrots
8 oz. parsnips
1 Tbsp. vegetable broth
1 Tbsp. chopped parsley
Salt and pepper, to taste
Put the carrots and parsnips in a medium saucepan, add water, and cook until tender. Drain and place in a mixing bowl. Add the vegetable broth and chopped parsley to the cooked vegetables. Mash together. Add the salt and pepper. Serve hot.
Makes 4 servings.
Vegan Irish Soda Bread
1 1/2 tsp. egg replacer
2 Tbsp. water
1 cup low-fat soy milk
1 Tbsp. white vinegar
3/4 cup plus 1 tsp. whole wheat flour
3/4 cup plus 2 Tbsp. white flour
1/2 tsp. baking powder
1 Tbsp. baking soda
1 1/2 Tbsp. soy margarine, cut
1/2 cup raisins
1 Tbsp. caraway seeds
Preheat the oven to 375F. Mix the egg replacer with water until frothy and set aside. In another bowl, combine the soy milk and vinegar and set aside. Combine 3/4 cup of the whole wheat flour, the white flour, the baking powder, and the baking soda in a large mixing bowl with the soy margarine. Slowly combine all three mixtures in the large mixing bowl. Use the remaining teaspoon of whole wheat flour to coat the raisins, then add them and the caraway seeds to the mixture. Pour into a nonstick 9"x 5" loaf pan, and bake for 45 minutes. Serve warm.
Makes 10 slices.
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