St. Patty's Day for a Veg?

[Sarah45]

We have a houseguest coming next weekend and I thought it would be fun to have a few people over for a St. Patty's Day dinner while she's here. My husband is very excited about making his own corned beef and all.

Yesterday she let me know that she has begun to eat vegetarian and while normally I would have no problem feeding her, I'm having trouble with the concept of Irish vegetarian-friendly food other than potatoes.

Another issue at play here is the fact that most of our friends are big-time carnivores. The fact that we eat about 75-80% veg is very weird to them. I hate relegating my houseguest to eating sides only but I also don't want to make a whole bunch of dishes that my dinner guests won't touch. Arrgggghhh!

I just need help thinking out of the box on this one and I'm fairly certain that I am overthinking it...

Menu
Corned Beef
?
?
?
?
Irish Cream Pound Cake

[EmptyNestMom]

Of course you will have potatoes and cabbage? Right? Other than that I draw a blank!! Don't forget the green beer ;) that could be considered a food in some circles...

Edited to suggest a layered potato & cheese dish...

EmptyNestMom
soon to be
Grandma Pam

[greatcook]

GREEN! So many veggies you could do with the Ireland's symbolic color. Asparagus, green beans, brussel sprouts, brocolli..

Ah, the possibilities abound.

[Gilgamesh37]

Well the traditional is boiled potatoes and cooked cabbage, and we also do steamed baby carrots. If you'd like to do something a little more "entree-y" for her (rather than just "hey, eat the vegetable sides") you could always do a small pan of colcannon or bubble-and-squeak (which are both potato and cabbage combined, very similar, really)--I might do colcannon (mashed potatoes with cooked cabbage stirred in, salt & pepper) and put it in a lovely single serving casserole dish, top with a bit of parmesan maybe and run it under the broiler. You could also do some turnips for her as well (steamed young turnips are lovely---"neeps" in my Scottish ex-DH's parlance, considered sort of nursery food in Scotland)

[TwinMom]

If you're making corned beef, what about a tempeh type option for the veggies. The only idea I can come up with is a tempeh reuben - there are lots of good recipes, I love the one from Healthy Hedonist. But then your friends is eating a sandwich and everyone else is not, so that may be odd. But it would be a relatively easy thing to make for her, so she has a main dish, but again it's a sandwich and I don't know if that is what you are looking for...

[sneezles]

So is fish out of the question? There are quite a few traditional fish recipes (kippers, salmon and even lobster). Also soups and chowders are often on the menu. There is even a oatmeal and leek soup (Brotchán Foltchep or Brotcháan Roy) that's fairly hardy if your guest also does dairy. Swiss Chard is known as Spinach Beet in Ireland and is usually served with a white sauce. I have a couple of Irish cookbooks that have the fish recipes if you are interested.

[margeslp]

Here is a very nice casserole. You could add even more cheese for your guest.

Irish Casserole
1 med. head of green cabbage, thinly sliced
3 baking potatoes, peeled and thinly sliced
3 cooking apples, peeled, cored and thinly sliced
1 onion, finely chopped
Butter
Salt and pepper
1 cup heavy cream
1/2 cup fine bread crumbs
1/2 cup finely grated Swiss Cheese
Arrange 1/3 of cabbage, apples and potatoes and onions in layers in large ovenproof casserole.
Dot heavily with butter and sprinkle with salt and pepper.
Repeat two more layers.
Pour in heavy cream. Cover casserole and bake at 350 for 45 min. or until just tender.
Sprinkle with bread crumbs and cheese and return to oven uncovered until top browned with nice crust.

How about a side of deviled eggs with the yolks tinted green for a source of protein?

[bobmark226]

I was about to suggest traditional Irish Colcannon. If she's not vegan, there's a main dish one (Jane Brody) that's mashed potatoes, shredded blanched cabbage and cheese. This would also serve as a side for the others, if you like, but it happens to make a dandy breakfast in some homes. :)

I just noticed that Marge posted something similar, but with apples and whole sliced potatoes instead. Works for me!

Bob

[sharsd]

How about a vegetarian shepherd's pie? I think this is something that even carnivores would love. This recipe is from Whole Foods (http://www.wholefoodsmarket.com/recipes/vegetarian/shepherdspie2.html):
Vegetarian Shepherd's Pie
This savory vegetarian pie features an intensely flavored mixture of wild and cultivated mushrooms, celery, carrots and tomatoes, topped with mashed potatoes and two cheeses. Leftover mashed potatoes work perfectly here. Your guests will not resist having seconds!

Serves 10–12
1 package (2 ounce) dried mixed wild mushrooms
3 tablespoons olive oil
3 cups sliced white button mushrooms
5 portobello mushrooms, stems removed, rinsed, cut in half, then sliced crosswise
4 cups sliced baby bella mushrooms
2 cups sliced shiitake mushrooms, rinsed and dried, stems removed
3 shallots, peeled and chopped
3 carrots, peeled and chopped
6 celery ribs, peeled and chopped
2 bay leaves
1 can (28 ounce) crushed tomatoes
sea salt, to taste
ground pepper, to taste
5 cups leftover mashed potatoes (made with butter and milk)
2 cups grated cheddar or Monterey Jack cheese
2 tablespoons grated Parmesan cheese


Preheat oven to 300°F.

In a small pot, heat about 3 cups of water to a boil. Add dried mushrooms and remove from heat. Let sit for 30 minutes to rehydrate.

Meanwhile, in a large Dutch oven, heat olive oil over medium heat. Add all fresh mushrooms and cook for about 20 minutes, uncovered, stirring occasionally, until most of the liquid has evaporated. Add shallot, carrots and celery and continue cooking for another 5 minutes.

Strain the dried mushrooms, reserving the soaking liquid, and add the mushrooms to the pot. Strain the soaking liquid through a fine mesh strainer to remove any grit. Add strained liquid to the mushroom mixture. Stir in bay leaves, tomatoes and one cup of water. Season with salt and pepper. Continue cooking over low heat until carrots are soft, about 15 minutes. Remove from heat. Taste and adjust seasoning. The mushroom mix can be prepared up to two days ahead and refrigerated.

[lisas3575]

I'm at work and don't have my issue here, but Vegetarian Times had a great sounding St. Patrick's Day menu in this issue. Maybe someone else can post the recipe list?

[bobmark226]

I'm at work and don't have my issue here, but Vegetarian Times had a great sounding St. Patrick's Day menu in this issue. Maybe someone else can post the recipe list?

Lisa, I purposely went to look at that before I posted, but when I looked at the Irish stew that was featured, I saw that it had both tempeh bacon and seitan, and I think that's *a little much*, if you know what I mean, and possibly hard to find in Iowa, even if she wanted to.

Quite honestly, I think if someone told me that had "just begun" to be vegetarian, as stated, I think I'd ask nicely if it was any big deal to eat home made corned beef just the once.

Bob

[Sarah45]

Thanks everyone! When we cook veg it's usually a middle eastern or asian inspired meal so this Irish thing really threw me for a loop :) I never even considered cabbage, colcannon sounds like it might be an option. And sharsd, that Vegetable Shepherd's Pie looks delicious, it's going on my to-try list!

I think that what Bob says is kind of how I feel, maybe that's also why I was having so much difficulty. She told me that she was bored and so decided to become a vegetarian and hasn't eaten meat since. Since there's no real reason behind her decision, and knowing her it will be temporary, it serves more as an irritant than an inspiration. I know, I know, I'm being a bad friend and hostess!

OK, now I need a great recipe for Colcannon! Off to search...

[sneezles]

OK, now I need a great recipe for Colcannon! Off to search...

Here's one from one of my cookbooks that gives a bit of insight to most of the dishes.

Colcannon
A great Halloween specialty, colcannon was traditionally made with curly kale although cabbage is more often used now. Halloween has more traditional festive dishes associated with it than any other day in the Irish calendar and, because it is actually a fast day, they are all vegetarian. Barm brack is popular throughout Ireland, but other specialties vary from region to region. Whichever dish is chosen, a ring is put into it that will predict a marriage in the coming year for the person who finds it on his or her plate. The traditional rhyme almost give the recipe for colcannon:

did you ever eat colcannon
When 'twas made of thickened cream,
And the greens and scallions blended
like pictures in a dream?

Did you ever scoop a hole on top
to hold the melting cake
of clover-flavored butter
Which your mother used to make?

Did you ever eat and eat, afraid
You'd let the ring go past,
And like some old married "sprissman"
Would get it at the last?

1 bowl mashed potatoes
1 bowl cooked cabbage or curly kale, chopped
1 onion
2 tablespoons dripping per pound of vegetables
Sea salt and freshly ground black pepper to taste
Milk if necessary
1 ring wrapped in parchment

Combine the mashed and the cabbage or kale. Mix well. Peel and chop the onion. Melt a little of the dripping in a large heavy frying pan or griddle and cook the onion in it. Remove and mix with the potato and cabbage. Season to taste, and stir in a little milk if the mixture is too stiff. Add the rest of the drippings to the hot pan and, when very hot, turn the potato and cabbage into the pan and spread it out. Fry until golden, then roughly cut it and continue to fry until there are lots of crisp brown pieces. Just before serving, slip in the wrapped ring-the trick, as you can see from the rhyme, is to make sure the ring doesn't turn up too soon; then the children will eat it all willingly.

Source: Classic Irish Recipes

[faygs]

In Robin Robertson's The Vegetarian Meat & Potatoes Cookbook she has a recipe for an Irish Stew that uses Chickpeas instead of meat. It may not be traditional, but it is very good.
Let me know if you want the recipe.

[Sarah45]

1 bowl mashed potatoes
1 bowl cooked cabbage or curly kale, chopped
1 onion


Sneezles, Have you made this? Do you have any idea what an equivilant weight or measurement would be for a "Bowl"?


In Robin Robertson's The Vegetarian Meat & Potatoes Cookbook she has a recipe for an Irish Stew that uses Chickpeas instead of meat. It may not be traditional, but it is very good.
Let me know if you want the recipe.

I would love to see it! Thanks!

[sneezles]

Sneezles, Have you made this? Do you have any idea what an equivilant weight or measurement would be for a "Bowl"?


I've made colcannon a zillion times or so it seems but have only ever used equal amounts of mashed and cabbage. I'll try to find you a specific amount type recipe.

[sneezles]

Okay, here's one with specific amounts and with leeks as a choice in place of an onion. Now it doesn't give the temp for the oven but I'd say 350º would do just fine.

Colcannon

Ingredients:
• 1 lb potatoes
• 1 lb kale (cabbage may be substituted)
• Onion, or leek or scallion (green onion)
• 1/4 cup milk
• Butter, salt and pepper

Directions:

Peel and boil the potatoes. Chop the kale or cabbage fairly small, discarding the large stems. Steam until tender, about 8 minutes. Gently saute the onion (if desired) until golden but not too brown. Mash the potatoes well, and mix with the kale and onion. Add the milk (not too much, until moistened but not wet), and the butter, salt and pepper to taste.

Bake in a medium oven for about 15 minutes.

[bobmark226]

Here's the Brody recipe I do, which happily adds some cheese.

Bob

*************************************************
Colcannon
(Jane Brody: The Good Food Book)

Ingredients

1 lb all-purpose potatoes, washed but not peeled
4 cups shredded green cabbage (about 1 lb.)
1 cup chopped onions (1 large)
1/4 cup milk (skim or low fat are fine)
1 tablespoon butter
3 ounces sharp cheddar cheese or other other hard cheese, grated
salt and freshly groundpepper to taste

1. Boil potatoes in lightly salted water until tender but not mushy.

2. Drain, reserving the liquid ,and set them aside to cool. Using the reserved potato water (you may have to add more), boil the cabbage and onion for about 5 minutes. Drain and set aside.

3. When potatoes are cool enough to handle, peel and mash until smooth with milk, butter, salt and pepper

4. Add the reserved onion and cabbage mixture.

5. Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish. Sprinkle remaining cheese on top.

6. Heat in a moderately hot oven (350 - 425, depending on whatever else you're doing) and let cheese on top brown slightly.

[faygs]

Here you go:

My Wild Irish Stew
Robin Robertson, The Vegetarian Meat & Potatoes Cookbook

1 Tablespoon olive oil
1 small yellow onion, chopped
1 celery stalk, cut into 1/4-inch-thick slices
5 small waxy white potatoes, quartered
1 poundd baby carrots
2 garlic cloves, minced
3 cups vegetable stock or water
1/4 cup dry red wine (optional)
2 bay leaves
1/4 cup tamari or other soy sauce
8 ounces white button mushrooms, quartered
1 cup chopped kale
1 teaspoon dried thyme
salt and freshly ground pepper
1 Tablespoon cornstarch, dissolved in 2 Tablespoons water
1 1/2 cups cooked chickpeas or cannellini beans
or 1 15-ounce can, drained and rinsed
minced fresh parsley leaves for garnish

Heat the oil in a large pot over medium heat. Add the onion and celery, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes, carrots, garlic, stock, wine, if using, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Add the tamari, mushrooms, kale,thyme,and salt and pepper to taste and cook until the vegetables are tender, about 15 minutes.
Stir in the cornstarch mixture, bring to a boil, and cook, stirring, for 1 minute, or until the stew is thickened. Add the beans, reduce the heat, and simmer gently until heated through, aboutt 10 minutes longer. Serve sprinkled with parsley.

Serves 6

[Sarah45]

Perfect! Knowing that onion to potato/cabbage ration really helps, especially since I have never even had Colcannon before :o A version with cheese and kale sounds particularly good to me but I may just stick with the more traditional cabbage one.

I wonder how it would be to sub Guiness into the Wild Irish Stew...

[lorilei]

This is a fabulous casserole, and I think it fits in quite nicely with the St. Patty's day theme. We'll be making it on the Day ourselves.

http://bp2.blogger.com/_EEAm3fp4UBM/Rx_Kj3XiJjI/AAAAAAAAAIk/KCSrqCd_lRc/s320/cabbageleekGRATIN
Cabbage and Leek Gratin with Mustard Cream
from Vegetarian Suppers from Deborah Madison’s Kitchen

1 1/2 lb. green cabbage, chopped into 2-inch squares
3 fat leeks, white parts only, quartered lengthwise, chopped and washed
Sea salt
1/3 cup flour
1 cup milk
1/3 cup sour cream
3 eggs
3 Tbs. finely chopped parsley or dill
Mustard Cream (recipe follows)

Preheat oven to 350°F and butter a 6 cup shallow baking dish. Put a large pot of water on to boil. When water boils add salt to taste and the vegetables. After 5 minutes, drain vegetables into a colander and press firmly with a rubber spatula to force out as much water as possible.

Whisk the flour, milk, sour cream, eggs and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared baking dish and bake until firm and lightly browned, about 45 minutes. Serve with mustard cream.

Variations: Add shredded, blanched celeriac to the vegetables. Add 2 to 3 ounces grated or crumbled cheese such as aged Gouda, Gruyere, Swiss feta or sharp Cheddar. Omit dill.

Mustard Cream
1 small shallot, finely diced
1 tsp. white wine vinegar
Pinch of sea salt
2/3 cup sour cream or whole milk yogurt
2 to 3 tsp. prepared mustard

Mix the shallot, vinegar and salt in small bowl and let stand 5 minutes. Whisk in the sour cream and mustard; adjust the seasonings, adding more vinegar or mustard to taste, if needed.