Posts Tagged ‘St. Patrick’s Day’

St. Patrick’s Day is next week. Look at me being all on top of this holiday thing!

I’m not sure how St. Patty’s Day will be without Boston’s… charm. Toowoomba is just a tad bit smaller. Just a little bit. And the number of Irish people is just a wee bit smaller.  I suspect I will have a much quieter St. Patrick’s Day than I have the past few years.

Either way, here are a few recipes from the past 2 years that I’ve had success with. Some are traditional and some are just green. With it being hotter here, I don’t think I will be breaking out the stew. Those Guinness-glazed potatoes are definitely a possibility, though!

I can’t believe I don’t have any desserts!!! I’ll definitely have to work on that this week.



Thin Mint Donuts

Green Chocolate Mint Smoothie

Green Monstah Smoothie

Meal and sides:

Vegan Corned Beef

Vegan Guinness Stew

Vegan Irish Stew

Guiness Glazed Potatoes and Roasted Carrots and Brussel Sprouts

Beer Fries

Guiness Beer Bread

Vegan Irish Cream



Read Full Post »


I lied my face of when I said I wasn’t doing another Friday Favorites. As I sit here, contemplating how I could possibly top the brilliance of my Veronica Mar’s post,  I realized, Oh wait, I don’t have to! I’ll just throw together all my favorites from the week and have that entertain you! Because really, the only thing that is more awesome then me rambling on about the pope, V-Mars and (more) St. Patty’s Day recipes, is Justin Timberlake…dressed as tofu!

Justin Timberlake’s SNL performance, which every vegan blog has posted this week. I don’t care. It’s brilliant!

Chocolove Chocolate bars– namely dark chocolate with almonds and sea salt or dark chocolate coffee. I’ve pretty much given up all desserts since Rachel and I entered this Team Lean Challenge…except this chocolate. It gets me through man…it gets me through…


The Top 16 White People Song Lyrics Statuses and Tweets of All Time by Matt, aka Goose. I went to high school with this kid and have seen him exactly zero times since we graduated but I’m wishing that that wasn’t the case after reading this. It’s hysterical in a ‘oh-crap-I’m-totally-F*ing-guilty-of-this’ sort of way. If you are 20-something-ish or younger and have ever posted lyrics in your AIM away message/Myspace Profile/Facebook status, and your white, you’ve probably posted one of these lyrics. Or if you’re me, 6.5  of  them (not that Zac Brown song but definitely two others…crap). I’m apparently super white. Just read it.

from Matt's blog, The Goosefiles

from Matt’s blog, The Goosefiles

I can’t NOT post my favorite Dropkick Murphy’s song, Wicked Sensitive Crew, 2 days before St. Patrick’s Day,. “…And we sure ain’t vegan!” It’s ok guys. I still love you.

and last but not least, Sunday brunch with friends! These donuts were made for the ‘donuts and carbs’ brunch we had a few weekends ago. That theme wasn’t intentional but no one cared. The food was excellent.


Are you even seeing all the donuts on that table?! This was my contribution to the brunch:

Thin Mint Donuts

from Cheeky Kitchen;

For the Donuts:

  • 1 cup garbanzo beans
  • 1/2 cup almond milk
  • 3/4 teaspoon baking powder
  • 1/4 tsp baking soda
  • 2 tablespoons vanilla
  • 1 tsp white vinegar
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 1/2 tablespoon Earth Balance ‘butter’, melted
  • 1 cup vegan chocolate chips, melted
  • 1 cup whole wheat pastry flour

For the Glaze:

  • 1/2 cup vegan chocolate chips, melted
  • 2 tablespoons Earth Balanc, melted
  • 1 tablespoon almond milk
  • 1/2 tablespoon vanilla
  • 1 cup powdered sugar
  • 1/8 tsp of peppermint extract (or more to taste)

In a blender, combine garbanzo beans, almond milk, baking powder, vanilla, white vinegar, salt, sugar, and melted butter. Blend until pureed. Transfer to a large bowl and blend with the melted chocolate chips and flour. Transfer to a large zip-top bag and allow the dough to sit for about 5-10 minutes before snipping the corner of the bag, and piping into donut pans that have been generously sprayed with nonstick baking spray. Be gentle. This is a thick, sticky dough and I definitely popped my the ziploc bag I was using. Trust me, you do not want to have to spoon this dough in. I made such a mess!

Bake in an oven preheated to 350 degrees for 9-11 minutes, or just until the donuts set. Remove and cool for 3-5 minutes before turning your donuts onto a cooling rack.

For the Glaze:

Melt everything in a double boiler and frost the donuts!


Two weekends ago, before donut baking, I would have bet you a million dollars I had two, large, regular donut bans. I would have lost. Apparently, I only own heart shape pans. Nothing screams St. Patty’s day like heart donuts? Just roll with it…


Ok, I think this may be my last St. Patty’s Day post. I was hoping to post one more dessert recipe tomorrow (guinness truffles? Carbomb cupcakes?) but I’m not sure if I will get the chance. Double check on Saturday just in case. If you are celebrating all things irish this weekend, be safe! Don’t drink and drive! That’s illegal. Don’t wander around completely drunk! That’s dangerous. Don’t urinate in public. That’s also illegal, I hear. Don’t drunk text exes! That’s also dangerous…and dumb.  Be smart. And may the luck of the irish be with you!

Read Full Post »


Guinness bread

So…This daylight savings thing is kicking my butt in the worst way! Let’s just say that according to my stove clock, I was TOTALLY on time for work today.  I think Arizona was right to boycott this non-sense.


Pumpkinhead Beer Bread

With that said, let’s keep this short and sweet, shall we?

I whipped up this beer bread to go along with the Guinness stew I gave you yesterday. It’s SUPER easy and a thousand times better then Soda Bread, which usually comes with raisins. And you know I don’t do raisin. Plus it has booze!

Bread -raisins+booze=St. Patrick’s Day Awesomeness!

(this math problem was brought to you by an English/Art major.)

So the first recipe I’m giving you I made with Shipyard Pumpkinhead. ummmm, yeah. I still have some leftover from Halloween. I’m hoarding it and drinking like, 1 a month to hold me over until October when it’s released again. Or, let’s be real, August, since halloween/fall crap is pulled out in the summer now.


Pumpkinhead Beer Bread

Beer Bread:
via Rachel Robin’s Nest

  • 3 cups flour
  • 1tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 12 oz (1.5 cups) beer

Combine all ingredients and put into a well-greased bread pan.  Bake at 375 for 45 minutes.

That’s it! Crazy, right? No rising, no kneading, no nothin’!

ok, now the second one is for Guinness. You can definitely use Guinness in the recipe above. Rachel said it comes out delicious but I was thinking brown sugar might be tastier with the Guinness. So I gave this recipe a try:

Guinness Beer Bread

via The Black Peppercorn

  • 3 cups flour
  • ½ tsp salt
  • 4 tsp baking powder
  • ⅓ cup oats
  • ⅔ cup dark brown sugar
  • 12 oz Guinness (Guinness Extra Stout is supposedly vegan according to Barnivore)
  • 1 tbsp oats
  • 1 tbsp butter (Earth Balance)
  1. Preheat oven at 350F
  2. Grease a loaf pan with the 1 tbsp butter.
  3. Whisk together the flour, baking powder, salt, ⅓ cup oats and brown sugar.
  4. Slowly beat in the Guinness into the dry ingredients using a wooden spoon or an electric mixer on the low setting. Do not over mix the batter, but make sure that it is not too lumpy.
  5. Pour the batter in the greased loaf pan and sprinkle the 1 tbsp of oats on top ( I totally forgot this step because I was all, COOK FAST SO I CAN EAT YOU!)
  6. Bake the bread for 50-60 minutes. The bread is done when a toothpick inserted, comes out clean. Check at 45 minutes just in case the bread is done early.
  7. Place on a cooling rack until at room temperature.

Mine took longer to cook, about 60 minutes.


Guinness Beer Bread

Both of these are delicious, though I think my favorite is the first recipe. This could just be because I adore Pumpkinhead beer above all others, including Guinness. The Pumpkinhead is sweeter so it just makes a super yummy bread. BUT, experiment with your own breads and let me know what beers work.


Guinness Beer Bread

Would you believe I have TWO more, maybe even three, St. Patrick’s Day-themed recipes for you guys?? I’m am all over this holiday!

PS. I’ve had a few requests for an easier search engine for recipes. I’m looking into adding a Recipage tab, which would help organize things a bit. Stay tuned and if you see some weird, pseudo-complete changes going on, hold tight. It means better things are coming =)

Read Full Post »


St. Patrick’s Day is right around the corner. Tis the season to eat all the irish food we avoid the rest of the year (cause seriously? the irish just dont have the best food), celebrate our 1/64th bit of irish blood and drink copious amounts of beer until we pass out. Oh, St. Patty’s really brings out the best in people!

With that said, I’m totally jumping on that bandwagon and partaking in all the above. Except maybe the drinking copious amounts of beer. Because holding my liquor is not a trait I inherited from my irish ancestors. Lightweights Representin’!


Anyway, here are a few St. Patty’s day recipes from last year:  Irish Cream, Corned Beef and guinness-glazed  potatoes. I think I am most looking forward to sauteing up those guinness-glazed potatoes. SO yummy. And here are some recipes that may not be typical St. Patty’s day grub but they fit the theme: green monster smoothy, for a nutritional, green, kick to your morning; spinach artichoke dip, a green appetizer for a more casual get together; vegan irish stew, which I totally forgot I had on the blog!; and how about one more? Beer fries.


Annnd, here is a new one!

Vegan Guinness Stew
from The Curvy Carrot
6ish large servings

  • 1 tablespoon extra virgin olive oil
  • 2 large onions, peeled and chopped
  • 6 small celery stalks, chopped into bite-sized pieces
  • 16 ounces (1 lb) button mushrooms, cleaned, de-stemmed, and sliced
  • 1 tablespoon all-purpose flour
  • One 11.2-ounce bottle of Guinness Stout*
  • 4-5 medium carrots, peeled and chopped into bite-sized pieces
  • 3 lb (about 3-4 large) Russet potatoes, peeled and chopped
  • 1 teaspoon Dijon mustard
  • 4 cups of Vegetable Stock
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt

*according to Barnivore, Guinness extra stout from North America is vegan.

1.  Heat the olive oil in a soup pot over medium heat until shimmering.

2. Add the onion, celery, and about 1/4 of the mushrooms, stirring frequently until softened, about 10 minutes.

3. Add the flour to the mixture and stir to coat and cook for another 2 minutes.

4. Carefully pour the bottle of Guinness over the mixture, and stir to scrape up any browned bits.

5. Add the remaining vegetables and ingredients and bring the mixture to a boil.

6. Decrease the heat to low and simmer, uncovered, for about 45 minutes.


This is super hearty and is perfect served with a thick, warm slice of beer bread. Beer bread you say? Well…you’ll just have to come back tomorrow and get that recipe!

Read Full Post »

Sometimes, it’s Saturday and I’m able to take my time taking awesome pictures for the blog, complete with props and natural sunlight and cute dishes.


Other times, I have been trying to make a dish for two weeks but haven’t found time;  had to toss ingredients out at least once because they went bad before I could use them; had to hussle out of the kitchen cause my roommate needed it to make dinner with his friends; had to take pictures in front of old plastic-ed windows in the early morning gray-ness because it’s snowing; and the recipe I’m photographing is really nothing but a pile of orange and  brown (albeit delicious) mush.

(Did I use those semi-colons correctly?!?! I think I followed the rules the Oatmeal gave me! oh yeah!)

Can you guess which situation this delightful shephard’s pie recipe falls under?


Despite the fact that it may win the award for the most unpleasant pictures on the site, the recipe is actually really delicious, which is a lot coming from me. Shephard’s pie used to be my one freebie at dinner. You know, you had to eat what Mom makes except for your one freebie meal because she knew you genuinely hated it. Shephard’s pie was my freebie (until I went vegetarian, then I got a special meal each night. Go me!). But since this recipe has exactly none of the ingredients that my mom’s shephard’s pie had, it shouldn’t be a big surprise that I like it better.

Like my potato masher? After I made the Sweet Potato burgers for my parents and it took me a million hours to mash the potatoes with a fork, Mom bought me my very own potato masher. yeah!! lol

Like my potato masher? After I made the Sweet Potato burgers for my parents and it took me a million hours to mash the potatoes with a fork, Mom bought me my very own potato masher. yeah!! lol

This recipe takes the tradition meat, potatoes and veggies (Mom’s always had ground beef, corn, mashed potatoes and gravy) and subs in lentils, mushrooms and sweet potatoes, all things I love! Weirdly enough, when it was cooking though, it definitely smelt like I remember Mom’s did! Maybe I was just psyching myself out…

Lentil, Mushroom & Sweet Potato Shepherd’s Pie

From thekitchn.com
Makes 6 servings

6 medium sweet potatoes, scrubbed*
1 cup brown or green lentils, washed and picked over
3/4 cup dry steel cut oats
1 bay leaf
1 teaspoon salt
1 tablespoon olive oil
1 pound  mushrooms, divided ( used baby bellas, the original recipe used creminis)
1 onion, chopped
2 carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
3/4 cup low-sodium vegetable stock
1/4 cup red wine
1 tablespoon tomato paste
1 tablespoon soy sauce or tamari
2 teaspoons smoked paprika
1/4 cup chopped fresh parsley

Preheat the oven to 400°F. Prick each sweet potato several times with a fork and place on a baking sheet. Roast for 45 minutes to 1 hour, or until very soft to the touch. Set aside to cool.

In a medium pot, combine the lentils, oats, bay leaf and salt with 5 cups of water. Bring to a boil and lower heat. Simmer uncovered for 15-20 minutes or until lentils are soft but not mushy, stirring occasionally to keep the oats from sticking to the bottom of the pot. Discard bay leaf and drain mixture into a colander or sieve.

While the lentils and oats are cooking, finely chop half of the mushrooms and set aside. Cut the remaining mushrooms into quarters. Warm the olive oil in a large pot over medium-high heat. Add the quartered mushrooms and a pinch of salt and cook until browned and soft. Add the chopped mushrooms, onion, carrot, celery and garlic and cook, stirring occasionally, until onions are soft and translucent. Lower heat to medium and add the lentil and oat mixture, followed by the vegetable stock, wine, tomato paste, soy sauce, paprika, and parsley. Taste and add salt if needed. Simmer mixture for 5 minutes. Remove from heat and add a few grinds of black pepper.

Preheat oven to 350°F. Peel sweet potatoes with your hands and place in a medium bowl. Use a fork to mash them into a smooth paste and season to taste with salt and pepper.

Evenly spread the lentil mixture into a 9×13-inch baking dish. (For thicker layers, use a 9×9-inch pan.) Spoon the sweet potato mixture on top and smooth with a spatula. Bake for 30 minutes, or until the filling is bubbling at the edges.

 *Note: The original recipe called for 5 medium sweet potatoes but that didn’t even cover 3/4 of my shephard’s pie in a 9×13 pan. I would suggest buying and roasting 6. Start by mashing 5 and if you need more, mash the 6th. If you end up not using that 6th roasted sweet potato, you can always cube it and add it to a salad or have it it for lunch.
Bonus points for me: Shephard’s Pie is considered an Irish cuisine on wikipedia. Which means that I am over a week early with presenting you with a St. Patty’s Day dinner idea. Just add a Guiness (Extra Stout is vegan according to Barnivore.com) and your done. More St. Patty’s day recipes to come!

Read Full Post »

Now, let me be straight with you: I have some irish in me but I’m a pretty poor representation when it comes to stereotypes. For one, I can’t hold my liquor to save my life (I’m pleasantly buzzed after one beer or hard cider, my preferred drink of choice). It makes me a cheap date but you certainly won’t see me at the local irish pub going toe to toe with the big boys. In fact, I don’t even really like alcohol! I’m sure my ancestors are shaking their heads sadly right now. Secondly, I really don’t like their food. Boiled cabbage? Are you for real?? Yuck!

Well, we already solved the Corned Beef food issue, so let’s tackle the traditional irish sides and see if we can’t make it more edible. First thing first, we have to get rid of these boiled veggies. I will not be shoving boiled cabbage and onions down my throat. That is no way to treat vegetables.

My first thought when I thought cabbage was, brussel sprouts. They are the cute, little baby version of cabbage that is both tasty and versatile. My preferred way of eating them is roasting them. I figured throwing some potatoes and carrots with them couldn’t hurt! My second thought was, clearly I need to get some beer in here somehow!

The result is Guiness-glazed Potatoes and Roasted Carrots and Brussel Sprouts, both are insanely easy to throw together and both taste delicious.


Guiness-Glazed Potatoes
inspired by this recipe

  • 2 TBSP olive oil
  • 4 or 5  yukon gold potatoes, peeled and cut into 1/4 ” wedges. 
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion salt
  • 1/4 cup Guiness Beer (or other dark stout)*
  • 1/4 cup vegetable broth
  • 1 TBSP brown sugar

 Heat the olive oil in a skillet over medium heat. Place the potatoes in the pan, season with salt, pepper and onion salt and let cook uncovered for about 25 minutes, turning the potatoes every once in a while so they brown evenly. After 25 minutes, add the beer, vegetable broth and brown sugar. Cook for an additional 3-5 minutes, until the beer reduces down and the potatoes are tender.

* It is my understanding that Guiness as a general rule is not vegan, EXCEPT the Guiness Extra Stout bottled in North America. See the emails from Guiness here . The Canadian Guinness brewery doesn’t use Isinglass. Make sure you are getting the Guiness Extra Stout brewed in Canada though, the one from the UK is NOT vegan.

Roasted Brussel Sprouts and Carrots
based off my brussel sprouts recipe

  • 1 lb of brussel sprouts
  • 4 large carrots
  • 3 TBSP olive oil
  • 1 tsp of salt
  • 1/4 tsp of pepper

Preheat oven to 400 degrees.

Remove the stem and out leaves of the brussel sprouts and cut in half. Toss with 1.5 TBSP of the olive oil, 1/2 tsp of salt and 1/8 tsp of pepper. Spread out on a baking pan and bake for 15 minutes.

Meanwhile, cut the carrot into sticks of roughly the same size and toss with remaining oil, salt and pepper. After 15 minutes, add carrots to the brussel sprouts and cook for an additional 20-30 minutes, depending on the size of your vegetables. Mine were done after 35, which is unusual since my brussel sprouts usually cook for 45 minutes.

Though the brussel sprouts and carrots were pretty simple, I really loved the carrots done like that. I have never tried roasting them before but they tasted delicious! The potatoes though, definitely stole the show, and I’m not even a potato person (another Irish stereotype down the drain)! The glaze was perfect and the potatoes get soft and golden cooking in the pan like that. I’m a huge fan!

And there you have it! Your main St. Patrick’s day dinner is all set. What are we missing? Dessert? Soda Bread? I’ll see what I can do for you the next two days… =)

Read Full Post »

Guys! I made my own corned beef. I’m so excited! This is my first venture into the world of making my own meat substitutes and I have to say, I was pleasantly surprised.
Before I go on, I just have to put a little disclaimer out there. A few days ago, a friend and I were arguing the merits of fake meat. He is a die hard carnivore and just did not understand the purpose of non-meat “meats”. His argument was, “you gave up meat. Why are you eating something that now taste like meat?” and “it’s not chicken, so it shouldn’t me called chicken”. Touche, my dear, touche.
I like to think of fake meats as the Epcot of foods. When you go to Epcot Germany, you aren’t going for an  authentic German experience, are you? No. You are going for the idea of Germany. You get to partake in the German experience without having to go to a foreign country, with a foreign language and foreign people. With fake meat, you get the idea of meat without the cruelty of animal slaughter/torture, chemicals and bad health effects. Cool, right?
Now with that in mind, I try not to eat fake meat often. They are great for the transitional process from meat eater to non-meat eater but I like to reserve them for special occasions. They are a processed food and overall, I try not to eat too many of those. It’s just harder to monitor what you are eating (unless you make it from scratch, of course). There tends to be more chemicals and such so I keep them to a minimum. After all,  Epcot wouldn’t be fun if you visited fake Germany everyday, would it? No. So, you save Epcot for vacations. And so I save fake meats for special occasions too, occasions where nothing else seems to work. Like, St. Patrick’s Day!
Mush together until strands of gluten form

Mush together until strands of gluten form

Vegan “Corn Beef”
from The Domestic Vegan

Dry Ingredients:

  • 2 c. vital wheat gluten
  • ½ c. nutritional yeast
  • 2 Tbsp. vegetarian beef broth powder (I could not find this at Whole Foods so I added an additional 1/2 tsp of salt, as Domestic Vegan suggested)
  • 2 Tbsp. onion powder
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. fennel seeds (ground)*
  • 1 Tbsp. caraway seeds (ground)*
  • 4 juniper berries (ground)**
  • 2½ tsp. sea salt
  • 1 tsp. black pepper
  • 1 tsp. dried mustard
  • ½ tsp. cloves
  • ½ tsp. allspice

Wet Ingredients:

  • 1 c. + 2 Tbsp. vegetable broth
  • 2 Tbsp. olive oil
  • 1 Tbsp. liquid smoke (hickory flavor)
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. tamari or Braggs


In a large bowl, combine all dry ingredients.  In a separate bowl, whisk together wet ingredients.  Pour the wet ingredients into the dry, and stir to combine.  Knead with your hands for a couple minutes, until everything is well combined & strands of gluten start to form.

Fill a large pot with about 12 cups of water, and add 2 bay leaves & 1 Tbsp. of whole juniper berries.  Bring to a boil, then lower heat to keep the water simmering.  (The original recipe said you can throw some beer or red wine into the water. My dad had some left over red wine so I added 10 cups of waters and 2 cups of red wine)

On a clean surface, shape the seitan into an oval (about 8” by 5” with a 1” thickness).  Don’t stress over the size.  If it’s roughly the size & shape of a roast, you’re good.   Wrap the seitan in a double-layer of cheesecloth, and roll the ends like a Tootsie Roll (not too tight, though; the roast will expand a bit while cooking).  Secure with string (or just tie the ends in a tight knot if you have enough fabric, which is what I did).

Place the corned seitan roast in the simmering water.  Cover and simmer on medium-low heat for 1 hour, turning the roast a couple times during the cooking process to ensure even cooking.

When done, remove the seitan from the pot (I use tongs to do this), and allow to rest/cool on a plate or cutting board for about 10 minutes.  When cool enough to handle, unwrap the cheesecloth.


My pseudo-ground up spices

My pseudo-ground up spices

* I could not find ground fennel seed, caraway seed or rosemary so I ground them myself using a combination of a mini food processor and running a super sharp knife through them. Neither of these methods were particularly efficient. I would recommend a mortar and pestle if you have one or even a salt and pepper grinder. Because the spices are now freshly ground and therefore release a stronger flavor, I would recommend cutting them down a bit to 1/2 TBS  or preparing them the night before to give them a chance to mellow out. I didn’t do this and my roast was very strongly spiced.

** I could not find juniper berries anywhere and no one had even heard of them when I asked about them. If they are popular in regular corn beef, it’s possible that they will pop up this week in grocery stores but I subbed in rosemary where ever the recipe called for juniper berry. I used 1 tsp of rosemary for every 2 berries, as recommended by Ehow.

This corned beef was SO easy to whip together. Though the ingredients list is long, it goes together pretty quickly. The most tedious process was grinding my own spices and if you have them already ground, whether the came like that or you did them the night before, this will speed up the preparation process.

Tune in tomorrow, where I’ll plate this up for you with some yummy, traditional-inspired St. Patty’s day vegetables.  Yum!

Read Full Post »

As I mentioned last week, I was feeling kind of sick and in a bit of a cooking funk after my two messed up recipes. As a result, I avoided the kitchen. I was eating raw carrots, cucumbers and avocados (I told you I’m obsessed!) with hummus for lunch, heating up left overs for dinner and overall, not doing a lot of things that make for good Wicked Vegan posts.

But this weekend, oh…this weekend was different. Why? Because St. Patty’s Day is this week! Sometimes you just need a little inspiration to get you back in the kitchen and that is exactly what St. Patrick’s Day has done for me. I was a cooking fool this weekend and as a result, I have a week full of yummy Ireland inspired meals for you!

First, let’s start with homemade Bailey’s Irish Cream. What better way to start my week of Irish inspired food than by starting with an Irish drink, which you can drink straight up on the rocks or use in a myriad of recipes. When my family and I went to Ireland in 2007, I had a nightcap of Bailey’s almost every evening I was there. It’s had a special place in my heart since then.

Homemade Vegan Irish Cream Original Flavor
inspired by cupcakeproject.com (I’m sorry I’m not linking to that page but every time I try to check out this recipe, it allows me to scroll for 5 seconds and then it freezes on me. It took me several times, strategiclly scrolling in those 5 seconds, to get the non-vegan recipe for me to convert.)

1 C soy cream

14 oz sweetened condensed milk (I used vanilla almond milk)*

1 C- 1 2/3 C Irish whiskey (I used Jameson’s)**

1 t instant coffee

2 T melted vegan chocolate (the original recipe called for Hersey’s syrup but I wasn’t feeling the chemicals in Hersey’s syrup so I just melted some vegan chocolate chip with a little vegetable shortening to thin it out)

1 t vanilla

Combine all ingredients in a blender and set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate. Shake before using.

* I used almond milk for my condensed milk, which I had never done before. The result was a very strong almond after taste, which you can pick up in the finished Irish Cream. This isn’t bad, and the original recipe even called for 1 tsp of almond extract, but it definitely is a difference between the vegan version and the original Bailey’s. As you read this, I have soy milk condensing in my slow cooker and if you check back tomorrow, I will let you know how that comes out.

** Um, sooo…the original recipe on cupcakeproject.com recommended 1 2/3 C of whiskey but, um, well… I’m a huge lightweight. There! I said it! I’m part irish and I’m a lightweight. *sigh* it’s not something I’m proud of people. But, because of this, I only put 1 C of whiskey into my irish cream, and not the full 1 2/3 C. You can use your own discretion when adding the booze. Also, in case you were curious, Jameson is vegan friendly. That website is great for any alcohol/vegan questions you may have.

Now, seeing as I have been DYING to make this recipe for about 2 months, when I finally had a chance, I couldn’t resist making 2 batches. I became obsessed with Chocolate Mint Bailey’s in December when my friend, Melinda, bought me a bottle as a Thank You gift. I think I had a glass every evening, which was the perfect way to end some seriously stressful work days. I knew that I had to attempt the Chocolate Mint version, as well as the original.

 Homemade Vegan Chocolate Peppermint Irish Cream 

inspired by cupcakeproject.com 

1 C soy cream

14 oz sweetened condensed chocolate milk (I used half chocolate almond milk and half dark chocolate almond milk)

1 C- 1 2/3 C Irish whiskey (I used Jameson’s)

1 t instant coffee

3 T melted vegan chocolate (the original recipe called for Hersey’s syrup but I wasn’t feeling the chemicals in Hersey’s syrup so I just melted some vegan chocolate chip with a little vegetable shortening to thin it out)

1 t peppermint extrant

Combine all ingredients in a blender and set on high speed for 30 seconds. The notes above regarding the almond milk and whiskey, obviously apply here too

Aww, perfect way to start off our week long celebration of Ireland. Cheers!

Read Full Post »