Kiss me, I’m Irish (and vegetarian!)
I’m following Julie’s Irish theme from her Tuesday entry. (And I want to add my enthusiastic thumbs-up to Finnigan’s Wake, too.)
Next Saturday is St. Patrick’s Day. When one thinks of traditional Irish cooking, vegetarian items don’t readily spring to mind—the standard entrees are definitely meat-based. However, with a bit of creativity, you can celebrate the holiday with a “traditional” dish while still being vegetarian. I’ve made the following stew for the past several St. Patrick’s Days, and even carnivorous friends find it tasty and filling. The broth has a hearty, almost meaty flavor. It’s based on a recipe from The Almost No-Fat Holiday Cookbook: Festive Vegetarian Recipes by Bryanna Clark Grogan.
Vegetarian Irish Stew
2 medium onions, chopped
1/4 c. unbleached flour
4 c. water
1 c. Guinness stout (or other dark beer)
2 c. mushrooms, thickly sliced
1 c. carrot, sliced into rounds
1 c. celery, diced
1/2 c. split red lentils
1/2 c. fresh parsley, chopped
1/4 c. soy sauce
3 vegetarian bouillon cubes or 3 T. vegetable-stock base
1 bay leaf
2 tsp. Marmite (I use nutrional yeast instead)
1 tsp. sugar
1/4 tsp. each dried thyme, marjoram and rosemary
2 cloves garlic, minced
Black pepper to taste
1 package of frozen or refrigerated vegetarian “steak” strips
In a large, lightly oiled, heavy pot, steam-fry the onion until it begins to soften. Add the flour and stir thoroughly. Add the remaining ingredients, mix well, and bring to a boil. Cover and simmer on low heat for about 30 minutes, or until the vegetables are done.
Serves 6. Serve with Colcannon (an Irish dish of mashed potatoes and greens—generally kale, although some recipes use leeks or green onion) and Irish soda bread.
