By Sara Nydam
If you’re a vegetarian, you’ve probably had some trouble finding something to eat at holiday gatherings. Other than the usual side dishes on the table, there’s normally not much to chow down on besides dessert.
This St. Patrick’s Day, don’t go to bed with an empty stomach and try some of these meat-free Irish dishes!
Beans and Toast
Ingredients You’ll Need
1 tablespoon of vegetable oil
1 can of baked beans (Bush’s has a vegetarian can!)
1 onion (chopped)
Pepper
Bread
3 tablespoons of softened butter
1 & 1/2 tablespoons maple syrup
2 & 1/2 Shots of Jameson
Grab a medium skillet, add vegetable oil and put it over medium heat. Let the oil get hot then add the chopped onions. Once the chopped onions begin to soften, stir in the beans until they are cooked and reduce to low heat. Take the pan off of the stove and add the Jameson, then place your pan back on the stove top. *Be prepared in case the whiskey catches fire, it’ll go out in about 10 seconds* If you would like the dish to have a spiked flavor, try to simply warm the whiskey rather than catch flame to it. Lastly, season your beans with pepper.
Combine your softened butter with the maple syrup, then take the butter combo and spread it over toasted bread to serve along your beans. Enjoy!
Adapted from Rachael Ray
Boxty With Cheddar
Ingredients You’ll Need
2 pounds of Fingerling potatoes, peeled and chopped
1 large onion, chopped
1/2 a stick of unsalted butter
1/3 cup milk
1 large egg yolk
1/3 cup of all-purpose flour (keep a little extra for dusting)
3/4 cup of shredded cheddar cheese
4 tablespoons fresh parsley, chopped
Salt
Pepper
2 tablespoons fresh chives, chopped
*Preheat your oven to 250 degrees Fahrenheit*
Put a medium skillet over medium heat and melt two tablespoons of butter. Add onion and salt, stirring occasionally for 25-30 minutes, until onions are soft and golden brown. While you let the onions cool (25-30 minutes), place potatoes in a sauce pan. Cover the potatoes with about an inch of water, add salt and bring to a boil. Once water has come to a boil, reduce the heat and simmer for 10-12 minutes. Once the potatoes are cooked, drain them, add the milk and mash them (they should be smooth). Let the smashed potatoes cool for at least 30 minutes.
Combine the potatoes, cooked onion, egg yolk, cheese, parsley, a tablespoon of salt and pepper, then stir until mixed. Cover a baking sheet with parchment paper, then take a spoon and scoop out the potato mixture (about 1/4 of a cup) onto it, forming 12 three inch pancakes.
Take your large nonstick skillet and put it over medium to high heat, melting the last of the butter (should be about a tablespoon). Once the pancakes look golden brown, normally after four minutes, gently flip them and add melted butter to brown the side you flipped up. Cook for three to four more minutes then transfer to a serving plate and garnish with chives!
Adapted from Food Network Magazine
Irish Mac and Cheese
Ingredients You’ll Need
5 cups of water
1/3 cup of beer (Stout)
4 cups of beer (Lager style)
1 package of penne pasta
1 & 1/2 cups half-and-half
1 cup evaporated milk
1 cup of whole milk
6 tablespoons of lightly salted butter
2 & 1/2 tablespoons of all-purpose flour
1 teaspoon ground dry mustard
1/2 teaspoon ground cayenne pepper
2 teaspoons salt
4 ounces of Gruyere, shredded
12 ounces of Cheddar, shredded
3/4 cup of Italian seasoned bread crumbs
Fresh Parsley
Add water and lager beer into a large saucepan and bring it to a boil over high heat, then add your pasta. Once your pasta is finished cooking (normally about 10-12 minutes), drain and put it back into the pan to keep it warm.
In a medium saucepan, heat the milk, evaporated milk and half & half over medium-high heat and bring to a boil. In a different medium saucepan, melt three tablespoons of butter over medium heat and stir in flour until it begins to slightly take color. Take a whisk and stir in the hot milk mixture, dry mustard, cayenne, salt, stout and bring to a simmer (almost boil). Then, reduce your heat to low and stir in the cheddar and gruyere.
Put your warm pasta into a serving dish and stir in the cheese mixture. Garnish your dish with your seasoned bread crumbs and parsley. Yum!
Adapted from recipe by Autumn Clements
Shepherd’s Pie
Ingredients You’ll Need (A LOT!)
3 pounds Fingerling potatoes, peeled largely diced
1/2 an ounce dried mushrooms (Porcini)
2 pounds of tempeh
2 & 1/4 cups of vegetable broth
2/3 cup dry red wine
1 cup whole milk
1 tablespoon tomato paste
1 tablespoon flour, all-purpose
1 stick unsalted butter
1/2 chopped onion
5 chopped celery stalks
4 chopped garlic cloves
1 celery root, peeled and diced
5 carrots, peeled and diced
3 parsnips, peeled and diced
2 tablespoons of chopped thyme (fresh)
Salt
Pepper
Stir together wine, broth, tomato paste and flour with a whisk until smooth then stir in dried mushrooms and let re-form for 30 minutes plus. In a large pot, boil your potatoes, covered by 2 inches of water and cook until tender.
Turn your oven on to low broil and place the rack in the upper third of the stove. While the oven is heating up, add 1/4 cup of broth into an oven ready saucepan over medium-high heat and add the tempeh. Once the tempeh is brown, remove from the pan. Put the pan back on the stove(medium heat) and add a tablespoon of butter, celery, garlic and onion, then soften. Once ingredients are soften, add the carrot, parsnip, herbs, and celery root. Then cook all ingredients until softened. Add wine combo to the pan and stir (scrape up any brown pieces). Cook until broth is thickened and stir in tempeh to simmer for about 8-10 minutes. Take the pan off of the heat and set off to the side.
Your potatoes should now be done! Drain them well, mash and add the rest of the butter and milk, then season with pepper and salt. Spread the potatoes over the tempeh/vegetable mixture and broil until browned, about 20 minutes!
Adapted from recipe by Aida Mollencamp
Cheddar Onion Soup with Guinness
Ingredients You’ll Need
1 loaf of thick bread, toasted (how ever many slices you want to serve)
3 cups of cheddar, sliced
6 cups sliced onions
1 teaspoon of garlic (minced)
2 tablespoons vegetable oil
2 teaspoons dried oregano
1/4 cup of balsamic vinegar
1 & 1/4 cup of Guinness
6 cups vegetable stock
Salt
*Preheat your boiler*
Pour the vegetable oil into a large skillet over a high heat then add the garlic; release the aroma of the garlic by cooking it for a short time. Add the onions and dash with salt. Cook this mixture for 5 minutes, stirring often, then reduce heat to low, stirring occasionally for around 15 minutes. Once the onions begin to brown, add the vinegar, vegetable stock and oregano. Let simmer for 10 minutes. Make sure your soup is in an ovenproof dish, then cover the soup with a thick slice of bread and cheddar. Pop it in the broiler and let the cheese melt. Ready to serve!
Adapted from recipe by Michael Chiarello
We hope you enjoy these meat-free Irish dishes and don’t go to bed hungry this St. Patrick’s Day!