Hearty Vegan Stew

This vegan stew is hearty and full of flavor. Great for dinners during cold weather. Serve with a loaf of bread.

Ingredients:

1 quart vegetable broth

1 onion chopped

5 cloves garlic, minced

2 large potatoes

1 cup barley (rinsed)

2 cups water

5 sliced mushrooms

8 ounces seitan

1/2 cup soy sauce

3 stalks celery chopped

3 carrots chopped

1 tablespoon thyme

3 swiss chard leaves

Put vegetable broth, onion, garlic, soy sauce, potatoes, barley, mushrooms and water in a pot and bring to a boil. Lower temperature and cook for 1 hour. While cooking cut the seitan into thin strips and sautee in pan with olive oil and 1/3 cup soy sauce until browned. Once the stew has cooked for an hour add the celery, carrots, seitan, thyme, and swiss chard. Cook about 1/2 hour or until carrots and celery are tender. Serve and enjoy!

Rich Chocolate Guinness Cake

Another St. Paddy's day treat I made. The Guinness can be substituted for water if you would rather have it without. Although it is quite delicious with if you ask me. I put sliced strawberries and powdered sugar on top of mine instead of frosting. But if you have a good vegan frosting recipe you like go ahead with that!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup cocoa powder (feel free to throw in a handful of vegan chocolate chips too if your a chocolate lover.)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar or apple cider vinegar
• 1 cup Guinness
• 10 sliced strawberries
• 1/4 cup powdered sugar

• Preheat oven to 350 degrees F. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and Guinness. (Feel free to throw your chocolate chips in now.) Mix together until smooth. Do not over mix! Pour into prepared pan and bake at 350 degrees F for 45 minutes. Remove from oven and allow to cool. When cool remove from cake pan and place sliced strawberries on the cake. Then sift powdered sugar over the strawberries.

Hope you liked this recipe! Let me know how it turns out.

Vegan Colcannon Pancakes

As a vegan this St. Patrick's Day I decided to translate one of my favorite Irish recipes, colcannon. I added a bit of kale, cooked them in small rounds and then served them as an appetizer at a dinner I was hosting and they actually went over quite nicely. So feel free to give these a try!

Ingredients:
3 medium sized potatoes
1 cup shredded kale
1 cup shredded cabbage2 tablespoons nutritional yeast
1 tablespoon finely chopped onion
1/2 teaspoon thyme
1/2 teaspoon garlic
1/4 teaspoon freshly ground black pepper
1 tablespoon salt (or to taste)
2 tablespoons soymilk
2 tablespoons potato starch or corn starch

Cube the potatoes, put them in a large pot, cover with water and boil. Cook until potatoes are tender. Remove the center stalk from the kale and then cut or tear the leaves into strips. Do the
same with the cabbage. Once the potatoes have finished remove them from the water with a sifting spoon and place in a large bowl. Save water for later. Put shredded kale and cabbage into a large mixing bowl and cook for 7-10 minutes or until tender. Then remove with a sifting spoon and place in a food processor or blender and pulse until finely chopped.


Heat oven to 425 F. Mash the potatoes and add the kale and cabbage and all remaining ingredients. Stir well. Using a spoon or small ice cream scoop form the mash into balls. Place them on a baking sheet covered in parchment paper. Bake for 40-50 minutes or until browned.


Let me know how it turns out for you!