St. Patrick’s Day is right around the corner, and like most Americans, I think it’s a day to celebrate. Since I don’t drink beer, that’s not a part of my indulgence. Instead, I focus on the food. Here are some recipes that might help you to get in the mood, too.
If I’ve said it once, I’ve said it 100 times on this blog, I love reubens. A quick blog search turns up 5 pages of hits. One of my favorites is the Fork and Knife Reuben from American Vegan Kitchen. This one has the savory sauce on top and initially included a fresh kraut. You can get the recipe here. If your Whole Foods is sold out like mine was, this might be just the recipe you need.
Three years ago, I veganized a recipe for Irish Lamb Stew. One of the things I remember about doing it is all the discussion about what ingredients are authentic and which ones aren’t intrigued me. It’s a reminder how strongly our family food traditions can influence us, and how hard it can be for families to embrace our vegan lifestyle sometimes. (Check out the soda bread, too.)
This whiskey enhanced Naughty Irish Stew from last year includes my not-so-secret- incredible-amazing corned “seitan” seasoning. It’s perfect for making instant reubens with all the flavor of a real corned seitan.
I will never tire of reuben recipes. And this nifty little book coming out this fall happens to have a recipe in it for them, too. I had the extreme pleasure of writing this one with Celine Steen. I’ll be happily yapping about this one more in the months to come, and will give you some sneak peeks, too. Stay tuned!
Happy Almost St. Patrick’s Day!