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Posts Tagged ‘stew’

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.

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Breakfast:

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

 

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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’!

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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.

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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.

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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!

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