Tonight I made what I'm officially calling Vegan Irish Stew. And it's quite yummy. The stew contains, among other ingredients, green beans, sauerkraut and dill weed, which is oh-so-Irish, thus the name. ;O)
I wasn't planning on sharing a recipe tonight. But it turned out delicious, and since I'll be busy tomorrow night (can you say election night coverage with Jon Stewart and Stephen Colbert?), and tomorrow night (belly dance lesson -- whoo-hoo!), I decided to take some time to pass this recipe on to you.
It's really very easy to make, but you must have cooked brown rice on hand.
So let's get right to it.
Vegan Irish Stew
Serves 4-6
4 cups veggie broth
2-3 cups green beans, cleaned and ends trimmed,
cut into 1" pieces
2 cups cashews
2 cups cooked brown rice (or your favorite rice/rice mix - mine consists of 1/2 brown rice, 1/4 wild rice, and 1/4 lentils)
1/2 cup sauerkraut with juice
1/2 cup nutritional yeast
1 Tablespoon Bragg's Liquid Aminos
1 teaspoon lemon juice
1 teaspoon dill weed
Sea salt, to taste
Freshly ground black pepper, to taste
**********************
1. Bring veggie broth to a boil. Add trimmed green beans, cover, lower heat and simmer for 10 minutes. Place a collander over a large bowl and drain the beans, reserving the veggie broth.
2. Add veggie broth to a blender along with cashews and process until completely smooth. Pour broth/cashew mix back into pot, along with green beans and remaining ingredients. Heat over low flame until warmed through.
Serve in bowls with multigrain bread for a filling and satisfying meal.
Vegan Irish Stew
Happy cooking!
xoxo
Sass
Hold onto your spoons, guys, because this Vegan Banana Split is extremely yummy -- it will knock your socks off. And it contains no ice cream. Just the extras that make the banana split soooo tasty.
This treat is perfect not only for vegans, but for those who are trying to avoid dairy (such as those who are lactose intolerant or those who are shunning cholesterol) -- well, to be honest, it's perfect for anyone and everyone. YES, IT'S THAT GOOD!
This delicious vegan dessert, from the time you go into your kitchen until the time you're shoveling this divine Vegan Banana Split into your pie hole, is less than 10 minutes.
One ingredient you'll need are vegan marshmallows. You may or may not be aware that traditional marshmallows contain gelatin, which is an animal product (more specifically, horse hooves!).
If you, like me, prefer to NOT put horse hooves into your mouth, you'll need to buy some vegan marshmallows. They're juuuuust starting to appear on the shelves of natural food stores.
You can order Sweet & Sara Vegan Marshmallows here.
(They're sooooooo good!! OMG!!!!)
Vegan Banana Split
Serves 1
1 ripe banana
1/8 cup vegan semisweet chocolate chips
1 large vegan marshmallow
1/8 cup hazelnuts, finely chopped
Step 1: Preheat oven to 400 degrees.
Step 2: Rinse and dry banana. Using a small paring knife, slice the top panel of the banana peel away to form a long rectangular opening. Discard this banana peel slice. Using the paring knife, cut the banana from the top to the bottom, right down the middle (be sure to cut only the actual banana and not the peel on the opposite side).
Step 3: Open the banana pocket as far as you can so you can stuff your yummy ingredients inside. I have found the best way to do this is to insert your thumb into the top of this opening and run your thumb all the way down the crack. It should cause a nice clean opening for you to work with.
Step 4: Line the banana pocket with the chocolate chips. Tear the marshmallow into small pieces, placing each piece on top of the chocolate chips. Cover with finely chopped hazelnuts. Place banana split on a cookie sheet and place in oven for 5 minutes, or until nuts and marshmallow begin to brown. Serve with a spoon.
This divine dessert tastes like you have roasted your marshmallows over a campfire. Totally delish. You will surely faint from ecstacy. ;o)
Vegan Banana Split
Have a great weekend!
xoxo
Sass
p.s. What?!? You want MORE desserts?!?! Ahhhhh, grasshoppah, you are wise. Check out the vegan desserts on my site.
As featured in the Reno News & Review
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