St. Patrick’s Day is one of my favorite food holidays. I love coming up with fun new ways to enjoy green food — extra points for adding an additional Irish spin to the dish. I can’t decide what to make this year. I can always go traditional and make the Corned Seitan and Cabbage from Vegan on the Cheap. It’s made in a slow cooker so I can set it and forget it.
I might also get a second slow cooker on the job and make the Colcannon from Fresh from the Vegan Slow Cooker:
Or I could just have fun with colcannon,maybe some Colcannon Quesadillas
or these Colcannon Fritters:
Then again, I might go all out and make the St. Patrick’s Day Menu from Party Vegan:
~St. Patrick’s Day Menu~
Pea Green Soup
Irish Whiskey and Soda Bread
Colcannon-Topped Irish Stew
Shamrock Vegetable Salad
Creamy Lime-Pistachio Parfaits
(I especially love the Irish Whiskey and Soda Bread!) But most likely, I may simply “go for the green” this year with this Shamrock Pizza:
It’s simple enough to make — just divide enough dough for a personal-size pizza into three equal pieces (after first pinching off a small piece for the shamrock “stem”) — shape each of the three dough pieces into shamrock leaves (heart-shaped) and pre-bake the dough until almost done. Then fit the leaves together into a shamrock shape (you’ll have to trim the ends so they fit into place where the leaves and stem join. Assemble the fitted shamrock pieces on a pizza pan and spread with your choice of toppings — I went all out with a vivid green spinach and white bean spread made by sauteeing onion and garlic in a skillet with spinach, salt, pepper, and a little basil and oregano. I then pureed the spinach mixture with cooked white beans, a few capers, a couple green olives, a dash of lemon juice, and 2 chopped scallions. (When it tastes good enough to eat with a spoon it’s ready!) You could, of course, then top the spinach mixture with a little shredded Daiya, but I preferred to leave mine boldly green. I may even wash it down with a green smoothie:
What are you making for St. Patrick’s Day?
{ 12 comments… add one }
Shamrock pizza! That made me laugh with delight!
Ha, ha…thanks, Karen. It made me laugh too — it’s very fun to make….and to eat! 🙂
that shamrock pizza is so festive!! i’ve been craving pizza lately, i’ll see if i can make your pizza for lunch on st. patrick’s day! if not, it would definitely be a fun pizza to eat in the spring time!
Thanks, Beth. The shamrock pizza is very festive! It’s definitely a great idea for springtime. Hope you enjoy it!
I’m not going to be making anything for St Patrick’s Day this year but I am going to Dublin! Super excited!
Dublin!?! Wow — that’s like the ultimate way to celebrate St. Patrick’s Day! Hope you have a great trip!
I love VOTC and use it all the time.
I’ll be making your corned seitan and cabbage and some soda bread.
Thanks, Lee Ann. Yum. That sounds perfect!
Well, Miss Robin….the corned seitan and cabbage et al is in the slow cooker right now. Unfortunately the maple sap stopped flowing as the weather turned significantly colder, but I used maple sugar instead of brown sugar in the mustard/sugar topping…..and OMG does it ever smell lucious. I’m sooooo looking forward to this meal!
Connie, I can only imagine how wonderful the maple sugar would be in that topping. Hope you enjoyed it!
This one’s a keeper!!! AND the summer berry cheesecake….oh brother, is it ever good!!! On the maple kick…used maple sugar …..yum!!
I’m so glad you enjoyed them. Thanks for letting me know!