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What to serve vegetarians on St. Patrick's day

I'm sorry my past few posts have all been the same - (Help, I'm having vegetarians over for theme dinner x, what do I serve them?), but this one really has me stumped. I'd like to serve them some sort of veggie protein so they don't have to fill up on cabbage and potatoes, but I'm not really sure what to do. I keep wondering if I could riff on corned beef with tempeh, as tempeh is used in alot of veggie reubens, but I doubt that it would work. Any thoughts?

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  1. Call me uncreative, but couldn't you just go ahead and *make* veggie reuben sandwiches? They sound delicious! And I bet your guests would appreciate not having to eat side dishes. Make sure to have a salad. There's also a recipe on chow for Irish potato pancakes (http://www.chow.com/recipes/28172 ). That's another option.

    1. Colcannon is often vegetarian. You can use either kale or cabbage, or both.


      Vegetarian Reubens are a great idea, CM. To give them a little protein boost, I've made them for my son using tempeh that has been sauteed in oil until well-browned, and then lightly salted. That makes them a little heartier than just leaving out the corned beef.

      1. Love love love colcannon. I make it with cabbage but as bear said, you can use kale too.

        I make veg "reubens" at home all the time. I've not tried it with regular tempeh. I like using a product called FakinBacon. It comes in thick strips and has a nice smokey flavor. One word too about sauerkraut -- beware that some places will make it using fatback. So if you are buying it "fresh" at a deli counter, be sure to ask first.

        1. A nice pea pesto spread over crostini would make a nice appetizer, too.

          1. That is quite a challenge! Agree with the Colcannon. Maybe also a side of peas, mint and pearl onions. Or spinach and artichoke dip in pumpernickel bread for the color even if not the authenticity. Possibly a chilled veggie or hot soup such cream of veg or tomato (albeit non-traditional) in a crockpot? Soups are delicious and ubiquitous in Ireland. And of course Irish soda bread with Kerrygold butter.

            1. a hearty soup made with irish cheese, a chunk of soda bread, and a bottle of harp would satisfy me.

              1. How about a lovely Irish/Guinness stew? I would use cubed portabellas or wild mushrooms in place of meat instead of an analog (Ireland has wonderful mushrooms). A stew would be delicious with the mash and cabbage or Colcannon, and don't forget the soda bread (it's so easy and delicious) Here is a link to a stew I like just sub the meat http://www.starchefs.com/chefs/DAllen... Happy St. Pat's M

                1. Veggie reubens sound great! I've made a hearty stew with seitan that both vegetarians and meat eaters have really liked. You could turn a beef/guinness stew into a seitan/guinness stew (if your vegetarians drink beer) and have Irish Soda Bread to go along with it. Good luck!

                  1. stuffed cabbage rolls; using veggie crumbles and rice

                    1. Barley risotto with mushroms and gremolata
                      Eggplant parmesean - just found an amazing looking recipe in the RealItalian cooking magazine.

                      1. Here's a good recipe for an veg entree I made for one of my clients:

                        Sesame Panko Crusted Edamame Cakes with Ginger Carrot Slaw and Spicy Citrus Ponzu Sauce

                        3 cups peeled & thinly shaved carrots
                        ¼ cup red cabbage, shredded
                        4 green onions, thinly sliced on bias
                        10 large mint leaves, roughly torn
                        1 cup sesame ginger dressing
                        2 tablespoons sour cream
                        ½ teaspoon grated ginger
                        4 cups frozen shelled edamame
                        1 tablespoon olive oil
                        1 cup onion, chopped
                        ¼ cup red bell pepper, chopped
                        3 cloves garlic, minced
                        2 cups canola oil
                        1 ½ teaspoons vegetable sea salt
                        2 tablespoons Eden Shake (Furikake) (seaweed & sesame seasoning)
                        1 tablespoon white sesame seeds
                        2 cups panko (Japanese) bread crumbs
                        2 large oranges
                        3/4 teaspoon Hot Pepper Sesame Oil
                        ½ cup bottled Ponzu Sauce (or you can make your own)
                        ¼ teaspoon grated ginger
                        2 tablespoons chopped cilantro

                        Make the slaw first by adding the shaved carrots, red cabbage, green onions and mint to a large mixing bowl. In a small bowl, whisk together the dressing, sour cream and ginger. Stir sauce into vegetables to coat, then wrap & refrigerate until serving.

                        Bring 2 quarts of water to a boil; add the edamame and cook for five minutes. While edamame is cooking, add the olive oil to a medium saucepan. Heat over medium temperature; add the onion and red bell pepper. Cook mixture for three minutes, stirring occasionally, before adding the garlic, continuing to cook for another three minutes.

                        Drain the edamame; add to a food processor, along with the onion mixture. Pulse a few times until mixture is blended, but still slightly chunky. Wipe out the same skillet used for the onion; add the soybean oil and heat over medium low temperature. Form 8 patties out of the bean mixture, at least ½ inch thick and using ½ cup per patty (I like to use a ice cream scoop; keep the shape and just pressing slightly at the top) Mix the vegetable sea salt, Eden Shake and sesame seeds in a small dish; sprinkle on both sides of the patties then press into panko crumbs to coat.

                        Carefully place four patties into skillet, cooking until golden before turning over to cook the second side. Remove cooked patties and drain on paper towels. Repeat process. Once all patties are cooked, keep warm. Cut oranges in half and remove flesh & membrane. Reserve flesh for use and discard membrane. Make the sauce by whisking together the sesame oil, ponzu sauce and ginger; stir in orange pieces & ladle sauce into hollowed out oranges. Plate the dish by placing some of the slaw in center of serving dishes; overlap two of the edamame patties on top of the slaw; garnish with cilantro. Serve with sauce on side. Makes 4 servings.

                        1. Pssssshh No problem. To begin with, tempeh can be a great option, and while probably not the best for corned beef specifically for textural and flavor reasons, either pre-made facon bacon or strips you marinade yourself can. For example, homemade seitan: http://blog.fatfreevegan.com/2008/03/...
                          (Note that that link also has other St. Paddy's appropriate recipes).
                          You could even try your hand at vegetarian corned beef: http://www.huffingtonpost.com/kerry-t...
                          -Stew, 'beef' and guinness, potato and leek, white bean and cabbage, barley split pea and mixed vegetable.
                          -Pot pie, root vegetable and mushroom pie with herbed biscuit topping, or shephrrd's pie - you can use packaged faux meat, marinated/baked tofu/tvp/tempeh, mushrooms, eggplant, lentils, or a combination to replace the meat.
                          -Non-traditional, but green, quiche, frittata or souffle.

                          On the side, soda bread, beer pread, colcannon, champ, pease pudding, parsnips roasted with apple...there's plenty to make a veg happy.

                          1. Fake Mushroom bacon is an option, maybe as more of an appetizer. You can wrap Jalapeno Poppers with it.. { I prefer to call bacon wrapped 'poppers' Atomic Buffalo Turds } You just have to pre-cook the slices a bit until they are flexible.

                            Mushroom. "Regular Buttons" whole, or Portabello slices. Soak with Olive Oil, sprinkle with Sea or Kosher Salt. Cook. Sizzle in a pan, grill, smoke whatever. Once it rests a little, it will crisp up. Bacon Flavor is primarily salty grease. In this case the grease is Olive Oil.

                            ; ) Dont worry too much about your Corned Beef Substitute being non-authentic, or Un-traditional. CORNED BEEF itself is a substitute!!!! In 1860'ish the people who invented celebrating St. Patrick's Day {or at least the Parade committee in New York}. went to a Kosher Butcher and axed for Back Bacon {what you might refer to as Canadian Bacon} Obviously Kosher Butchers dont especially deal with Pork... so they got Corned Beef as a substitute.

                            1. What about boxtys? They're basically potato pancakes, and you top them or fill them wrap-style with veggies, cheese, etc. A boxty is actually more "traditional" than corned beef as well.

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