Thursday, March 17, 2011

Vegan Irish Stew

Took this to Supper and Scripture and it was loved by all :-)

Vegan Irish Stew

Adapted from http://nicandkier.blogspot.com/

· Olive oil
· 4 cloves garlic - peeled and smashed
· 1 - 10 oz ounce packages cremini mushrooms
· 4 – oz shitake mushrooms
· 2 leeks - rinsed well and sliced into rounds
· 1 large purple onion - chopped
· 4 carrots - peeled and diced large
· 2 parsnips - peeled and diced large
· 1 large turnips - peeled and diced large
· 3 celery ribs - rinsed and roughly chopped
· 4 cups veggie stock
· 1/2 cup beer ( I used Heineken)
· 1/2 cup red or white wine ( I used white)
· 2 T tomato paste
· 1/2 tsp dried thyme
· 1 bay leaf

In a large stew pot, heat 1 tablespoon olive oil. Add leeks, onion and garlic and saute slowly until caramelized (with brown bits). Add a little more olive oil and add carrots, parsnips, turnips, and celery. Let cook, stirring occasionally for at least 20 minutes or until beginning to turn golden brown. You want these to cook down a bit and caramelize. This is where the great flavor of the stew comes from. Make sure to stir and scrape the brown bits at the bottom of the pot. Add the mushrooms and let them cook down and release their water. Then add the remaining ingredients (stock, beer, wine, tomato paste, thyme and bay leaf). Simmer until vegetables are tender. The parsnips and turnips will take the longest. Season to taste with salt and pepper.

To serve place a big scoop of colcannon (recipe follows) in a bowl and top with stew.


Vegan Colcannon

Adapted from http://vegan.sheknows.com

Serves 4

Ingredients:
· 4 red potatoes, peeled, cut into chunks
· 1 tablespoon olive oil
· 4 cups coarsely chopped kale (stems removed)
· 1/2 cup plain soymilk, warm (I used almond milk)
· 2 tablespoons vegan margarine, melted (Earth Balance)
· 2 green onions, chopped (green and white parts)
· Salt and freshly ground black pepper to taste

Directions:

Place potatoes in a medium pot and cover with water. Bring water to a boil, reduce heat to medium low, and cook until potatoes are tender when pierced with a fork.

Meanwhile, heat oil in a medium skillet over medium heat. Add kale and cook, stirring often, until wilted. Transfer kale to a large mixing bowl.

Add potatoes, soymilk, and margarine to the bowl and mash together. Add green onions and season with salt and pepper. Mash again to combine. Serve hot.

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