What’s Cooking on St. Patrick’s Day?

by Robin on March 12, 2013

in Uncategorized

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… read them below or add one }

1 Karen March 12, 2013 at 10:49 am

Shamrock pizza! That made me laugh with delight!

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2 Robin March 12, 2013 at 11:02 am

Ha, ha…thanks, Karen. It made me laugh too — it’s very fun to make….and to eat! :)

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3 bookwormbethie March 12, 2013 at 11:43 am

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!

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4 Robin March 12, 2013 at 12:30 pm

Thanks, Beth. The shamrock pizza is very festive! It’s definitely a great idea for springtime. Hope you enjoy it!

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5 Jojo March 13, 2013 at 7:17 am

I’m not going to be making anything for St Patrick’s Day this year but I am going to Dublin! Super excited!

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6 Robin March 13, 2013 at 7:42 am

Dublin!?! Wow — that’s like the ultimate way to celebrate St. Patrick’s Day! Hope you have a great trip!

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7 Lee Ann March 13, 2013 at 9:34 pm

I love VOTC and use it all the time.
I’ll be making your corned seitan and cabbage and some soda bread.

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8 Robin March 13, 2013 at 10:13 pm

Thanks, Lee Ann. Yum. That sounds perfect!

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9 Connie Fletcher March 15, 2013 at 4:26 pm

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!

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10 Robin March 16, 2013 at 9:06 am

Connie, I can only imagine how wonderful the maple sugar would be in that topping. Hope you enjoyed it!

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11 Connie Fletcher March 16, 2013 at 2:48 pm

This one’s a keeper!!! AND the summer berry cheesecake….oh brother, is it ever good!!! On the maple kick…used maple sugar …..yum!!

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12 Robin March 16, 2013 at 2:57 pm

I’m so glad you enjoyed them. Thanks for letting me know!

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