In telling you about my Vegan St. Patrick’s Day cooking class at Whole Foods, I may have forgotten to mention that in the culinary world
of our local store I am now on par with the other one-named greats like Giada or Julia.
One thing I know I forgot to mention with the recipe of the easy, light, and beautiful(ly strange) creation that is Roasted Cauiflower and Fennel Colcannon was the option of serving it just alongside–so close it is practically underneath–a spoonful (or three) of the Irish Lentil Stew I also taught and served at class.
I also definitely forgot to give you that recipe.
Or maybe I was busy perfecting my Irish jig and kissing the Blarney stone, wishing it was the Irish cop from Bridesmaids.
In my research–because I am a foodie nerd and do research on these types of things–I learned that in its traditional form, Irish stew was really nothing more than meat, onions, and (maybe) carrots. Potatoes were introduced after they jumped on a ship and sailed up from South America in the 16th Century.
So I got a little wild.
Yet, somehow, I ended up taking a bare-bones traditionalist concept and turning into a rather meaty, meatless stew, that, as I mentioned yesterday, my (actually Irish) roommate declared not only satisfactory, but worthy of a pint of stout.
Did I encourage everyone attending the class to purchase a pint of Guinness before coming? Yes. Did I also encourage them to bring me a kombucha from the tap at the Whole Foods bar? Of course.
Did anyone take me up on my offer?
But the luck can still be with you,
Because I have made Irish stew
Even vegans can eat–
There is no meat!
Irish Lentil Stew
[Makes 12 cups]
- 3 cloves garlic, minced
- 3 bay leaves
- 4 tsp. dried thyme leaves
- 1 tsp. ground mustard
- ½ tsp. salt
- ½ tsp. ground pepper
- 6 cups vegetable broth
- 4 cups water
- 3 medium Yukon gold potatoes, chopped (3 cups)
- 2 cups carrots, chopped
- 8 oz. Baby Bella mushrooms, chopped
- 1 cup frozen pearl onions, thawed
- 2 cups cabbage, chopped
- 1 cup dried lentils
- In a large soup pot, combine garlic, bay leaves, and seasonings, with ½ cup water.
- Simmer until garlic becomes fragrant and soft.
- Stir in potatoes and carrots.
- Cook for 30 minutes, adding broth if vegetables begin to stick to the bottom of the pan.
- Stir in lentils, mushrooms, onions, and cabbage.
- Add remaining broth and water to the pot.
- Bring to a boil, reduce heat, and cook for 30-45 minutes, until lentils are cooked.