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  Vegan St. Patrick’s Day recipes

  Sure, the Irish-inspired diet doesn’t really run synonymously with green. With visions of heavy beef stews, beer-laden dishes, and corned beef springing to mind, neither does the word vegan.

  We won’t accept that for a moment.

  Today the world celebrates being Irish, St. Patrick and lives inspired by the colour green, and here is a savory, vegan, Irish-inspired menu that does just that.

  Vegan Irish Stew

  4 cups vegetable broth (learn to make your own)
  1 1/4 lbs potatoes, cut in chunks
  8 oz can white beans or chickpeas
  3 large carrots, peeled and cut in chunks
  2 large onions, peeled and cut in chunks
  2 stalks celery, cut into chunks
  1/2 cup quinoa, barley or brown rice
  2 tablespoons tamari
  1 tablespoon fresh thyme, chopped
  1/2 tablespoon fresh rosemary, chopped
  salt and fresh ground pepper to taste

  Saute onions in a little olive oil in a large stock pot. When translucent, add broth and potatoes. Cook for ten minutes then add carrots, beans, celery, tamari. Simmer on low for another 20 minutes, then add grain and fresh herbs. Bring back to a boil then reduce to a simmer, continuing to cook until grain is softened.

  Vegan Irish Soda Bread

  2 cups non-dairy milk
  2 teaspoons lemon juice
  4 cups whole grain flour
  1 teaspoon baking soda
  1 teaspoon salt
  2 tablespoons sugar
  2 teaspoons caraway seeds (optional)
  1 cup raisins (optional)

  Preheat oven to 425F. Lightly grease a baking sheet and set aside.

  Mix lemon with non-dairy milk and let sit to curdle, about ten minutes.

  Meanwhile, whisk together remaining ingredients in a mixing bowl. Stir the non-dairy milk/lemon juice, and slowly pour into flour, stirring to combine. Using your hands, knead the dough three times, then place on prepared sheet.

  Using a serrated bread knife, make an “X” across the top of the bread. Bake 3o to 40 minutes, until lightly browned and baked through (an inserted toothpick will come out clean). Let cool at least 10 minutes and enjoy warm with stew.

  Irish Coffee

  1 1/3 cup hot, strongly brewed coffee
  1/4 cup Irish Whiskey
  1 tablespoon agave nectar
  vegan whipped cream (make your own)

  Whisk together all ingredients and enjoy!

  Image courtesy of ti-journal.com

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  Recipe: Mushroom Stew with Kale and Brown Rice

  Despite Spring being in the air, we seem to have a few chilly days still emerging for the opportunity to highlight winter produce in our meals.

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  Six quick, vegan soups to satisfy

  We are in dire need of a Winter warm-up. Well, we are here, at least, when we were blasted with loads of snow yesterday, continuing to the present moment as I type.

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  Cranberry-Pear Crumble Tarts

  Cranberries and pears are highlighted this time of year, and we recommend taking advantage of their bounty. Try them in this easy dessert with a flaky vegan pastry sure to please everyone!

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  My journey to Green Haiti

  I journeyed into Haiti just a few months ago to volunteer with the NEGES (Nest for Educational Growth & Environmental Safety) foundation. NEGES has several environmental initiates either ongoing or planned,

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  Apple Crisp (raw, vegan, gluten-free)

  We’ve been raving about Jennifer Cornbleet and her quick, easy and delicious raw vegan  dishes. We’ve reviewed two of her books:  Raw Food Made Easy and Raw for Dessert… and first highlighted her Harvest Salad as the perfect winter side dish. This dessert recipe comes from Raw Food Made Easy, wonderfully comforting and oh-so-delicious.

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  Harvest Salad (raw, vegan, gluten-free)

  We absolutely love raw vegan cuisine, especially when its made by author Jennifer Cornbleet. We’ve reviewed two of her books:  Raw Food Made Easy and Raw for Dessert… Both of which we highly recommend for quick, easy and delicious raw vegan dishes.

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  Not all sushi is created equal

  I was introduced to sushi sometime in the early 2000’s, probably at the advent of sushi restaurants popping up all over the place. Now sushi restaurants are as ubiquitous as hamburger fast food places.

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  New Whole Foods initiative: “This is my year to…”

  Whether you do it big or keep it small, making a difference can have an impact on any level. That’s why when I read about a new initiative from Whole Foods Market, I definitely wanted to spread the word.

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  Fall fruit focus: apples, pears, cranberries.

  It’s no question: winter desserts have a cozy comforting taste that is simply unbeatable. These top fruits will be a perfect way to end your Fall meals in delectable desserts – but don’t forget to give them a savory twist alongside the main course, too.

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  Maple Apple Oat Bake

  The delicious combination of apples, walnuts, maple and cinnamon is highlighted with hearty oats in this baked casserole that is perfect for dessert or brunch.

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  Blog Action Day: Food and climate change

  From doing your weekly grocery shop to preparing and serving your dinner, every day decisions of what and how we eat impacts the environment and the climate. So how can we help?