Celebrate the luck of the Irish without meat by preparing these 5 vegetarian St. Patrick's Day Recipes. No need to stock up on green food coloring for these vegetarian St. Patrick's Day recipes. The vibrant green color will come, for the most part, from the presence of vibrant green vegetables in the recipes.
Vegetarian Colcannon Recipe
- 1 pound russet or yukon gold potatoes, chopped into 1/2 cubes
- 1 pound kale, thick ribs removed, chopped into small pieces
- 1/2 cup half and half
- 1/4 cup butter
- Vegetarian sausage (optional)
- Fill a large saucepan with water. Place the chopped potatoes in it. Bring to a boil on the stove and cook, until the potatoes are falling apart, about 25 to 30 minutes.
- Saute kale in a skillet while the potatoes cook. Once the kale is wilted and bright green, remove from heat. If using the vegetarian sausage in this St. Patrick's Day recipe, cook in the skillet until brown.
- Drain the water from the saucepan. Push potatoes through a ricer and back into the saucepan, or place potatoes back in the saucepan and mash with a potato masher or hand mixer.
- Stir in half and half and butter. Mix well to combine with potatoes. The butter should melt. Add in the kale and optional vegetarian sausage, stir to combine.
Vegetarian Peas Porridge Recipe
- 2 cups water
- 1 cup green split peas
- 2 teaspoons vegetable oil
- 1/4 teaspoon soy sauce
- 1/4 teaspoon black pepper
- Place water and split peas in a saucepan on the stove. Cover and bring to a boil. Cook until peas are very soft, about 45 minutes. They should have absorbed all the water.
- Puree the peas in a blender or food processor. While pureeing, add the oil, soy sauce and black pepper.
- Scoop porridge onto a serving platter. For an extra special St. Patrick's Day presentation, shape the porridge into a four leaf clover.
St. Patrick's Day Potato-Leek Soup
- 3 cups leeks, white and light green parts, slice into thin rounds
- 1 tablespoon vegetable oil
- 2 cloves of garlic, chopped
- 4 cups vegetable broth
- 1 pound Yukon gold potatoes, peeled and chopped
- Salt and pepper, to taste
- Heat the vegetable oil in a large dutch oven or saucepan. Add the leeks. Cook until the leeks are fragrant and slightly soft, about three to five minutes. Add the garlic and cook for another minute.
- Pour vegetable broth into the pan and add the potatoes. Bring to a simmer, then cook for about fifteen to twenty minutes, or until the potatoes are tender.
- Puree the soup with an immersion blender. You can use a regular blender if you need to, but be careful that the hot soup doesn't explode from the jar.
- Season the soup to taste with salt and pepper. Serve with croutons, crackers or day-old bread.
Irish Soda Bread
- 4 cups whole-wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick (1/2 cup) of margarine or butter
- 1 1/2 cups plus 2 tablespoons buttermilk (use soymilk plus a teaspoon vinegar for a vegan bread)
- Combine flour, baking soda and salt in a large mixing bowl. Cut the butter or margarine into 1/2 inch cubes and mix into the flour with your fingers. You want the mix to look like rough cornmeal.
- Make a well in the center of the butter and flour mixture. Pour the buttermilk into the well and mixture well until a dough forms.
- Shape the dough into a ball, then form into an eight inch round. Make several slashes on top of the dough with a paring knife.
- Place dough on a baking sheet. Bake in a 425 degree oven, until the bread is golden brown, about 40 minutes. Let cool, then serve.
St. Patrick's Day Coffee
- 6 ounces strong coffee
- 1 ounce Irish whisky
- 1 teaspoon sugar
- 2 tablespoons whipped cream
- Combine coffee, whisky and sugar in a mug. Stir to dissolve the sugar. Top with the whipped cream.