Who needs Corned Beef and Cabbage to celebrate when there are so many other fun foods that are just as festive and are also vegan? Here are my top 5 favorite, easy to make St. Patrick’s Day recipes.
Start the morning off right with a green smoothie. Smoothies are a wonderful way to get a large amount of nutrients into your daily diet. They are delicious and can easily be eaten on the go.
Add 2 cups of dark green, leafy vegetables such as kale, spinach, collard greens, dandelion, romaine etc. to your blender. Then add 2 cups of liquid such as almond milk, coconut milk, coconut water, hemp milk. Blend until smooth. Next add 3 cups of your desired fruit. You can add fresh or frozen fruit. Some great options include bananas, berries, pineapple, mango and avocado. Blend again until smooth. Enjoy!
Potato Leek Soup
When thinking of foods that are Irish staples potatoes are often the first that come to mind. Here is a delicious recipe for Potato Leek Soup that is the vegan version of Julia Child’s recipe.
Lentil Shepherd’s Pie
This wonderful Shepherd’s Pie is one of Dr. Joel Fuhrman’s recipes and can be found here. When I made this meal for my husband he said that if he could eat one meal every day for the rest of his life, this is what he would choose! It features savory lentils and mushrooms topped with a creamy cauliflower and roasted garlic puree. It’s also a perfect choice for entertaining. Prepare in advance and then bake just before serving.
• 1 bulb garlic
• 1 medium head cauliflower, cut into chunks
• 1/2 cup raw cashew butter
• 2 tablespoons nutritional yeast
• 1/4 teaspoon black pepper, divided
• 1/4 cup soy, hemp or almond milk, if needed to adjust consistency
• 1 1/2 cups dry lentils
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced
• 10 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 1 cup low sodium or no-salt-added vegetable broth
• 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
Preheat oven to 350 degrees F. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, squeeze out the soft cooked garlic, removing and discarding the skins.
Steam cauliflower for about 8 to 10 minutes or until tender. Place in a high-powered blender along with roasted garlic, cashew butter, nutritional yeast and 1/8 teaspoon of the black pepper and blend until smooth, adding a splash of non-dairy milk if needed to adjust consistency. Set aside.
While cauliflower is cooking, bring lentils and 3 cups water to a boil. Reduce heat and simmer until lentils have absorbed all liquid and are soft, about 30 minutes. Set aside.
Heat 2-3 tablespoons water in a large saute pan, add carrots and celery and cook for 5 minutes, then add onions and garlic and cook until vegetables are tender. Add the mushrooms and cook for an additional 3 minutes. Stir in tomato paste. Add the lentils, rosemary, thyme, remaining black pepper and 1/2 cup of the vegetable broth. Simmer for 5 minutes, stirring occasionally. Add remaining vegetable broth as needed; mixture should be moist but not runny.
Place the lentil mixture in a large casserole dish or individual ramekins and spread mashed cauliflower evenly over the top. Bake at 350 degrees F for 20 minutes or until the cauliflower starts to brown.
Vegan Homemade Bailey’s Irish Cream
Before I became vegan one of my favorite drinks was Bailey’s Irish Cream. It was like drinking dessert. Thanks to the wonderful blog Oh She Glow’s for posting a fantastic vegan version. Using just 5 natural ingredients, this homemade Baileys has a light hint of coconut and espresso. It’s vegan, but you’d never know it.
Vegan Homemade Shamrock Shake
I used to love McDonald’s shamrock shake. I would look forward to it every year, so when I became vegan I made my own vegan and healthy version of it. This version contains E3Live. E3live is live blue green algae. It contains lots of vitamins such as omega 3 and b vitamins. I love it because the vitamins are coming from a whole food source. For more info about E3Live click here . I use it in this shake to add natural green coloring as well as some added nutrients. Don’t worry, it doesn’t alter the taste of the shake. If you don’t have E3Live you can use kale or other green juice. The other option would be to use green food coloring but then you don’t get added nutritional benefits.
1 cup of vanilla vegan ice-cream
1/4 cup of almond milk
1/8 teaspoon mint extract
E3live- as desired