The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Mar. 19th. 2011 (Irish menu!) March 19, 2011

Filed under: Uncategorized — rabbitholecafe @ 6:44 pm

Hope you all had a fun St. Patrick’s day! This week at RH we decided to cook up a hearty Irish meal in honor of this day full of drunk McGill students, great – or not so great – beer, and men in green spandex (yes, this is true. I saw with my very own eyes).

Left: Chocolate beer cake, center: Irish stew, right: Colcannon

Vegan Irish Stew:

3 Cups of Water
1 Cup Vegetable Broth
1 1/4 lbs Un-peeled Potatoes
1/2 lb tofu
3 Large Peeled Carrots
2 Medium Onions
1 Stalk Celery
1/2 Cup Barley
2 Tbls Soy Sauce
1/4 Tsp Thyme
1/4 Tsp Rosemary
1/2 Tsp Salt
Black Pepper to Taste

Cut all veggies into large stew like chunks, including potatoes. In a large pot combine water, vegetable broth, barley, onions, an salt.  Bring to a boil and cook at medium heat for about 20 minutes. Add in the potatoes and cook for another ten minutes. Next add the carrots, tofu, celery, soy sauce and all spices and cook for another 20 minutes on a low setting.

Serves Four as a side dish

4 Cups Chopped Potatoes, (Yukon Gold if possible)
4 Cloves Garlic, minced (optional)
3 Tbs Margarine
4 Cups Chopped Cabbaage
1 Cup Chopped tofu
1 tsp Soy Sauce
1 Tbs Nutritional Yeast (optional)
2-4 Tbs Soy Milk, warmed
3 Sprigs Thyme, leaves leaves only (optional)
Salt and Pepper to taste

Chop potatoes into 1″ cubes and bring them to a boil in some salted water (do not peel). Meanwhile, add margarine and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add cabbage and toss well to coat. Add tofu and soy sauce and cook over medium heat until cabbage is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture and pot warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish.

Chocolate beer cake:

1 cup beer (we used a Boreal stout)

1 ½ cups flour

1 cup plus 2 tablespoons sugar

6 tablespoons cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

¼ cup veg oil

1 tablespoon cider vinegar

2 teaspoons vanilla

Preheat oven to 350F. Grease and four one 8-inch cake pan.

Sift the dry ingredients in a large bowl.

Combine liquid ingredients and add to dry ingredients. Stir until smooth. Scrape batter into pan and spread evenly.

Bake until toothpick inserted into middle of cake comes out clean (25-30 minutes).

Allow to cool in pan on rack for 10 minutes, then take out of pan and let cool completely.

Frost or serve dusted with powdered sugar.


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