Creamy Vegan Lemon Asparagus Pasta

Creamy Vegan Lemon Asparagus Pasta Ingredients: 1 bunch asparagus, trimmed and washed (approx. 12 ounces) 1 pinch each of sea salt and black pepper 2 medium lemons, sliced thinly 3 1/2 TBSP olive oil, divided 3-4 large cloves garlic, minced 10 ounces bow tie pasta 2 1/2 cups unsweetened plain almond milk 3-4 TBSP all-purpose flour 1-2 TBSP nutritional yeast, optional (provides a subtle cheesy flavor) Directions: Preheat oven […]

Portobello Mushroom Stir-Fry

Portobello Mushroom Stir-Fry Ingredients: Marinade: 2 cloves garlic, minced 2 tsp minced ginger 3-4 TBSP maple syrup 1/2 tsp red pepper flake (more or less to taste) 3-4 TBSP tamari (more or less to taste) 1 TBSP sesame oil 3 TBSP lime juice 1 TBSP water Vegetables: 2 portobello mushrooms 1 medium red bell pepper, thinly sliced 1 cup chopped broccolini 1 cup chopped green onion (optional) For serving (optional): 4 cups cooked brown rice 1 tsp sesame seeds Directions: Cook brown […]

Kale and Quinoa Salad

Kale and Quinoa Salad Ingredients: MARINATED KALE: 8 cups (packed) kale leaves 1 TBSP extra virgin olive oil 1/4 tsp each salt & pepper (or to taste) QUINOA: 1 cup quinoa 2 cups water DRESSING: Zest of 1 large lemon 2 1/2 TBSP lemon juice 3 TBSP extra virgin olive oil 1 tsp Dijon mustard 1 garlic clove , minced 1 tsp sugar (optional) 1/2 tsp each salt & pepper (or to taste) SALAD: 1/4 cup dill leaves, […]

Sautéed Baby Bok Choy

Sautéed Baby Bok Choy (from NYT Cooking) ~ Serves 4 Ingredients: 2 Tablespoons neutral cooking oil, (such as canola) 2 Garlic cloves, peeled and minced 1½-inch piece ginger root, peeled and minced ¼ teaspoon red-pepper flakes (or to taste) Approximately 1½ pounds of baby bok choy, cleaned, with the ends trimmed 1 Tablespoon soy sauce […]

Roasted Asparagus with Lemon, Butter, and Parmesan

Roasted Asparagus with Lemon, Butter, and Parmesan (Serves 8 as a side dish) Ingredients: 2 lbs asparagus, (about 2 bunches) 1 lemon (half juiced and half sliced into rings) 4 Tbsp unsalted butter, cut into pats 1 Tbsp olive oil 1 tsp sea salt (or to taste) 1/2 tsp black pepper, freshly ground (or to taste) 1/2 cup shredded parmesan cheese (or to taste) Directions: […]

Buttered Savoy Cabbage

Buttered Savoy Cabbage The secret to this dish it to use the best butter you can get your hands on ~ like Kerrygold! You can also fold this dish into mashed potatoes to make Irish Colcannon. Ingredients: 1 lb Savoy cabbage, cut into strips 3 TBSP good quality butter (Irish or other European butter), plus […]

Dublin Coddle with Vegan Sausage

Dublin Coddle with Vegan Sausage A Dublin Coddle contains a few standard ingredients–sausage, potatoes, onions, parsley, and bacon. Making vegan Dublin coddle just means substituting vegan sausage for pork and leaving out the bacon. To make up for the bacon flavor, you can add a little Liquid Smoke to the broth. The dish is then […]

Irish Potato Cakes (Potato Farls)

Irish Potato Cakes (Potato Farls) Ideally, these are made with leftover mashed potatoes, but if you don’t have any leftovers on hand, you can make the mashed potatoes from scratch. Ingredients: Potato Cakes ~ 2 pounds potatoes (such as Russets or Yukon gold) 1 cup all-purpose flour ½ teaspoon salt (or to taste) ½ teaspoon black pepper (freshly ground) 3 tablespoons butter For Frying ~ 3 tablespoons butter Directions: Make […]

Kale & Basil Pesto

Kale & Basil Pesto Serve this pesto with your favorite pasta, or as an appetizer on toasted baguette slices. Ingredients: 4 cups sliced lacinato kale leaves, stems removed 3 cups fresh basil leaves 1/2 cup toasted walnuts 3/4 cup mild extra-virgin olive oil, divided 2 medium garlic cloves, smashed 1 teaspoon coarse sea salt 1 […]

Slow-Cooker Bean, Kale & Barley Soup

Slow-Cooker Bean, Kale & Barley Soup Ingredients: 1 ¼ cups dried bean soup mix (see note below) ½ cup dried shiitake mushrooms (optional; can also substitute 1 pound of fresh mushrooms) 3 cups water 8 cups vegetable broth (or substitute chicken broth for more flavor) 1 cup finely chopped yellow onion 1 cup finely chopped carrot ¾ cup finely chopped scrubbed Yukon Gold potato ½ cup pearl barley, rinsed ¼ cup white wine […]


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