St. Patrick's Day Recipes

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Fadge

(Makes~12 2-1/2-inch potato bread)

 

1 medium potato, boiled and mashed

1 teaspoon soy margarine

1/4 teaspoon salt

1/2-3/4 cup flour

cooking spray

 

Mix potato with margarine and salt. Combine with flour. Turn onto a floured board and knead until it forms a soft ball. Roll out about 1/2-inch thickness. Cut into 2-1/2-inch circles.

Heat a large non-stick skillet over medium heat. Spray skillet with cooking spray. Add potato cakes and cook 3 to 4 minutes on each side until well browned. Serve hot.

Goes well with maple syrup.

 

 

 

Carrots and Parsnips

(Serves 4)

 

8 oz. carrots

8 oz. parsnips

1 tablespoon vegetable broth

1 tablespoon chopped parsley

salt and pepper to taste

 

In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork. Drain and place in mixing bowl. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, salt and pepper to taste to the cooked vegetables. Mash together. Serve hot.

 

 

 

Colcannon

(Serves 4)

 

2 medium potatoes, scrubbed

1 cup kale, stems removed and coarsely chopped

2/3 cup low-fat soymilk

3 tablespoons thinly sliced scallions

salt and pepper to taste

 

Cut potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat until tender when pierced with a fork--about 20 minutes.

Meanwhile, add about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover and steam for about 4 minutes. Remove kale and put in a mixing bowl. Once potatoes are cooked, peel and add to kale.

In a small skillet, heat the soymilk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot.

 

 

 

Vegan Irish Soda Bread

(Makes 10 slices)

 

1 cup low-fat soymilk

1 tablespoon white vinegar

3/4 cup plus 1 teaspoon whole wheat flour

3/4 cup plus 2 tablespoons white flour

1/2 teaspoon baking powder

1 tablespoon baking soda

1-1/2 teaspoon Ener-G egg replacer

2 tablespoons water

1-1/2 tablespoons soy margarine

1 tablespoon caraway seeds

1/2 cup raisins

 

Preheat oven to 375 degrees F.

Combine soymilk and vinegar, set aside.

Combine Ener-G egg replacer with water and mix until frothy. Set aside.

Combine whole wheat flour, minus 1 teaspoon, white flour, baking powder, and baking soda in a large mixing bowl. Cut in soy margarine. Add egg replacer mixture and then slowly mix in soymilk mixture. Coat raisins with remaining 1 teaspoon whole wheat flour. Add raisins and caraway seeds to mixture. Pour into a nonstick 5" X 3" loaf pan. Bake for 45 minutes. Tastes delicious served warm.