Whether or not you celebrate St. Patrick’s Day, it’s a superb opportunity to revel in the fine tastes of Irish cuisine. No Irish heritage needed, simply whip these up and you‘ll be making your own luck.
Irish Lamb Stuffed Cabbage Rolls
SERVINGS: 4 PREP TIME: 20 Minutes COOK TIME: 1 Hour
There is a story behind every bite of American Lamb you take. Before it ever makes it to your table, American Lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadow. America’s sheep producers are committed to raising and supplying only
the best quality lamb. Hands-on involvement from pasture to plate ensures that American Lamb meets the highest standards for flavor, tenderness and freshness.
Dragonfly Farms Pastured Lamb Produced In Hanover County.
We are working with Katahdin and St. Croix sheep to produce tasty and healthy meats for the Richmond, Virginia area. Our sheep are supplemented with an all natural non- GMO grain blend milled locally. Available at Harvest Market!
- 1 pound ground American Lamb
- 1/4 cup instant rice
- 1 egg, beaten
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 8 large cabbage leaves, blanched
- In medium bowl, blend lamb, rice, egg, garlic salt, pepper, dry mustard, sage, coriander and allspice.
- Form into 8 rolls, 3 inches long.
- Place in center of each cabbage leaf; roll up, tucking in sides.
- Place seam-side down in an 11 x 7-inch baking dish; set aside.
- 1 can (15 ounces) stewed tomatoes
- 3/4 cup chopped onion
- 3/4 cup chopped green pepper
- 1/4 cup lemon juice
- 3 tablespoons brown sugar, packed
- 1 teaspoon paprika
- In medium bowl, combine stewed tomatoes, onion, green pepper, lemon juice, brown sugar and paprika.
- Pour over lamb cabbage rolls.
- Cover and bake in 350ºF oven for 50 to 60 minutes.
Recipe courtesy of American Lamb
Serve with Hogan’s White Irish Soda Bread – Just add water and bake! (Available a Harvest Market)
Originally baked in a pot oven beside the fire, soda bread has been a part of Irish life since the Iron Age. There is no need to prove the dough, Hogan’s ready to bake White Irish Soda Bread Mix can be out of the oven and ready to eat in just over an hour! Wonderful for breakfast, lunch, tea or dinner. Product of Ireland.
Vegan Shepherd’s Pie
- 4 medium potatoes, diced
- 2 Tbsp. margarine
- 1/4 cup soy milk or liquid nondairy creamer
- Salt, garlic powder, and pepper, to taste
- 1 medium onion, finely chopped
- 1 Tbsp. vegetable oil
- 12 oz. vegan ground beef-style crumbles or cooked lentils
- 1 1/4 cups vegan gravy of your choice
- 1 6-oz. can mixed peas and carrots, drained
- Paprika, for garnish (optional)
- Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
- In a medium pan, sauté the onion in the oil until translucent.
- In a medium bowl, mix the cooked onions, vegan beef crumbles or lentils, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
- Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.
Recipe Courtesy of PETA
Whole Wheat Vegan Irish Soda Bread
Just in time for St. Paddy’s Day! Traditional Irish soda bread is made with just four ingredients: flour, buttermilk, salt and baking soda. Since buttermilk is easily made vegan by combining 1 tsp lemon juice or apple cider vinegar to every 1 cup of non-dairy milk, I thought this would be an easy recipe to veganize and I was right!
A whole wheat vegan version of the Irish comfort food! Perfect for spreading jam or dipping into coffee or tea. Lemon juice may be substituted for the apple cider vinegar. You can also increase the sugar to 4 tbsp. for a sweeter bread.
- 2 cups nondairy milk
- 2 tsp apple cider vinegar
- 4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsps. raw sugar (optional)
- 1 cup raisins (optional)
- Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes.
- Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins. Whisk until it’s evenly combined and well incorporated.
- Whisk the non-dairy milk mixture a few times until its light yellow and curdled. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it’s wet and dough-like. You may not use all of the liquid.
- Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough. Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an “X”.
- Bake 30 to 45 minutes @ 425F, until it’s golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it’s done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark.
Recipe Courtesy of Happy Herbivore
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.