Irish vegetarian dishes perfect for meat-free holiday
Monday, March 17, 2014 3:37 AM
Editor's note: Chatfield resident Gail L. Harrington shared these recipes for a vegetarian St. Patrick's Day.
Corned beef and cabbage is the typical Irish dish of St. Patrick's Day, but here are some tasty Irish recipes that are vegetarian.
Colcannon is a potato dish traditionally eaten on Halloween when the eating of meat was not allowed. It was also used for telling fortunes when little trinkets, wrapped in paper, were hidden in the dish and, depending on which one you got, served as your fortune. One might want to shy away from foods that pose a choking risk, but this one is tasty and the trinkets are optional.
As with most "traditional" recipes there are many variations including (apparently not for Halloween) the addition of bacon or ham. Below is the basic recipe to try. Feel free to embellish it with whatever makes you happy and start your own tradition.
1 1/2 pounds potatoes
1 cups of milk
1 1/2 cups of boiled green cabbage or curly kale
1 tablespoon butter
Salt and pepper to taste
Green onions as an accent (optional)
Boil potatoes until tender. Drain well. Mash with milk. Toss cooked cabbage in melted butter. Fold cabbage and butter into potatoes. Season to taste.
Simple but delicious; this next one is the same.
Irish Minted Peas
1 bag (10 oz.) frozen peas
1 teaspoon dried mint
1 teaspoon sugar
Boiling salted water
1 Tablespoon butter or margarine
Salt and pepper to taste
Cook peas, mint and sugar in enough boiling salted water to cover, 5 to 7 minutes, until peas are tender.
Drain. Stir in butter, salt and pepper. Serve immediately.
Boxty is another traditional potato recipe with several variations (even in the spelling.) It was originally the food of the poor, but is now served and enjoyed by everyone.
1 pound boiled mashed potato (2 cups)
1 pounds grated raw potato (2 cups)
2 teaspoons salt
1/2 pound flour (1 cup)
Mix ingredients together; divide in half and cook on a preheated griddle or 10-inch frying pan on medium heat, flip once when the outside edges look dry and golden brown.
This makes two large potato cakes.
Irish Soda Bread
3 1/2 cups all-purpose flour
1/2 cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups (16 ounces) sour cream
3/4 cup raisins
In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins. Spoon into a greased 9-in. spring form pan. Bake at 350 degrees for 40-45 or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.
Hopefully these will add a little variety to your March holiday table and give you some options for the rest of the year.