St. Paddy’s Day, or as it’s called Stateside, St. Patty’s Day, much to the dismay of the Irish, who think Patty is their aunt Patricia, or some sort of breadroll. Yet now with the news that Guinness has finally gone vegan, and Ireland is embracing the vegan world. It’s time to get your jig on, put an ‘O in front of your name, and host the ultimate vegan St. Patrick’s day party!
Let’s get the Irish stereotypes out of the way first, Irish people love a good tipple, and St. Patrick’s Day is an awesome time to flex those mixed drinks muscles.
Vegan Irish Coffee
What You Need:
- 3 oz Irish whiskey
- 2 tsps sugar
- 12 oz hot coffee
- Soy creamer, chilled
What You Do:
- Pour 1 1/2 ounces of whiskey and 1 teaspoon of sugar into each mug. Pour in hot coffee, leaving enough room at the top of the cup to add a thin “collar” of soy creamer.
- Stir the coffee to dissolve the sugar, then, holding a tablespoon upside down over each mug, carefully pour a layer of cold soy creamer on top of the coffee. Do not stir.
Cashew Coconut Irish Cream
What You Need:
- 1 cup raw cashews, soaked overnight then drained
- 3 cups water
- 1 (13.5 ounce) can lite coconut milk
- 4 whole green cardamom pods
- 1 cinnamon stick
- 1 whole vanilla bean
- 1 cup brown sugar (or white or coconut sugar)
- 3/4 cup Irish whiskey like Jameson
- 1/2 teaspoon almond extract
What You Do:
- Add the soaked and drained cashews to a blender with the 3 cups of water and blend for 3 to 5 minutes until smooth.
- Pour through a fine mesh strainer into a bowl with a spout. (You can use the leftover cashew pulp in baked goods if you want to save it.)
- Strain the mixture through the fine mesh strainer one more time into a large saucepan and mix in the coconut milk, cardamom pods, cinnamon stick in the pot together.
- Scrape out the seeds from the vanilla bean and mix in the saucepan with the brown sugar.
- Heat the mixture over medium heat until it just starts to boil, then turn to low. Whisk as it cooks so it does not burn on the bottom and simmer for 15 minutes. This will thicken up the mixture.
- Strain the hot mixture through the strainer a final time into a bowl to remove the whole spices. Then stir in the whiskey and almond extract. Store in the fridge for up to 1 week.
- Serve cold, over ice or in a hot or iced coffee. It’s also wonderful topping vegan vanilla ice cream.
Nothing is going to help soak up all that alcohol like a good slab of soda bread, or some hearty cabbage and spuds. Luckily, the Irish have a few vegan dishes up their sleeves.
Colcannon is pretty much a staple in any Irish household. it’s the leftover Sunday dinner rolled into Monday with a salty and awesome twist. It’s a perfect way to show off your Irish knowledge after a few sups of vegan Bailey’s.
- 1 bulb garlic roasted
- 4 pounds large russet potatoes peeled and quartered (2 )
- 4 tablespoons Follow Your Heart Butter
- 4 cups cooked through green cabbage
- 4 green onions chopped
- 1-¼ cup soy milk
- 1 teaspoon sea salt to taste
- Preheat the oven to 375 degrees F. Chop the top off of the bulb of garlic, drizzle with olive oil, and wrap in foil. Place in the preheated oven and roast 35 to 45 minutes, until garlic cloves are soft and golden brown. Allow garlic to cool enough to handle, then peel the cloves.
- Heat a full pot of water to boiling and peel potatoes.
- Chop potatoes into quarters and carefully drop them into the water. Return water to a controlled boil and cook for 15 to 20 minutes, or until potatoes are very soft when poked with a fork. Strain potatoes into a colander and set aside.
- Heat butter over medium in a large skillet or pot. Add the cabbage, and green onion. Saute, stirring frequently, around 1-2 mins.
- Remove pot from heat.
- Mash potatoes using a potato masher or fork until potatoes reach the desired texture, then mix in cabbage mix.
- Taste the mashed potatoes and add sea salt to taste. Serve colcannon with butter and enjoy!
Irish Soda Bread
This soda bread is so awesome, that it’s great for a side dish, and then to help with that hangover the next day. When you wake up dreaming of drinking a glass of water, and feel like the world is about to end.
- 4 cups gluten-free all-purpose flour + more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon caraway seeds
- 1 cup raisins or currantsrinsed in hot water and patted dry
- 2-1/4 cups of vegan buttermilk
- Preheat the oven to 350 degrees F. Lightly oil a large baking sheet using olive oil or cooking spray. Sift together flour, baking powder, salt and baking soda in a large mixing bowl. Add the raisins and caraway seeds and stir well to combine. Create a well in the center of the flour mixture.
- Pour the buttermilk into the well.
- Stir the buttermilk into the flour mixture, starting in the center and working your way to the outside of the bowl until a dough forms. If needed, add additional buttermilk (2 tablespoons at a time) to form the dough.
- Turn the dough out onto a lightly-floured surface and knead for 1 minute. Form a large disc out of the dough.
- Cut the dough in half with a knife and with floured hands, form two small discs out of the dough.
- Using a serrated knife, cut a 1/4-inch deep X into each disc of dough.
- Place both discs of dough on the lightly-oiled baking sheet. Be sure to place the discs far apart, as they will rise while baking.
- Bake for 45-55 minutes, or until crust is golden brown and bread tests clean when poked with a knife. Remove from the oven and allow bread to cool at least 20 minutes.
- Place Irish Soda Bread on a cutting board. Using a serrated knife, cut slices 1 to 1.5 inches thick. Slather with butter/and or jam and enjoy alongside your favorite entree!