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Recipes Included On This Page

Irish Apple Bread Pudding - Vegan
Irish Barm Brack (Farm Bread)
Irish Brown Soda Bread
Irish Bubble and Squeak - Vegan
Irish Carrots and Parsnips - Vegan
Irish Colcannon - Vegan
Irish Colcannon 2 - Vegan
Irish Fadge (Potato Bread) - Vegan
Irish Mock 'Corned Beef' and Cabbage - Vegan
Irish Potato Scones - Vegan
Irish Soda Bread in a Skillet

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* Exported from MasterCook * Irish Apple Bread Pudding - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small apples -- (about 1 pound) cored and sliced [peel only if the skins are unsightly or sprayed] 1/4 cup apple juice 8 slices bread -- (thin slices) [not a heavy bread] -- hard crusts removed 2 tablespoons dried currants or raisins 3 1/4 cup reduced-fat soy milk 1/3 cup sugar -- or Sucanat 1 1/2 tablespoons nutritional yeast flakes 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/4 teaspoon salt Sprinkle of ground nutmeg Brown Sugar Sauce: 1 cup water 1/2 cup brown sugar -- or Sucanat 1 tablespoon cornstarch 1 tablespoon pure vanilla extract - some nonalcoholic versions are available 1 pinch salt Poach the apples for 10 minutes in the apple juice. In a lightly oiled, 9 inch square pan, place 4 slices of bread, cut to fit the bottom of the pan. Place the poached apples and the currants or raisins over the bread. Top with the remaining bread. In a medium bowl, whisk together the soy milk sugar, nutritional yeast, cinnamon, vanilla, and salt. Pour over the bread and apples. Let sit for 20 minutes while you preheat the oven to 375 degrees F. Sprinkle the top of the pudding with nutmeg. Place the pan inside of a larger one with hot water in the bottom. Bake for 30 minutes. To make the Brown Sugar Sauce, mix together all of the sauce ingredients except the vanilla in a small saucepan. Bring to a boil, stirring, and simmer 5 minutes. Stir in the vanilla. Serve warm over the hot bread pudding. Source : ""The (Almost) No Fat Holiday Cookbook-Festive Vegetarian Recipes" by Bryanna Clark Grogan." Contributed to the FareShare Gazette by Fatima; 18 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 2g Fat (5.6% calories from fat); 3g Protein; 56g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 297mg Sodium. Exchanges: 1 Grain(Starch); 1 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

* Exported from MasterCook * Irish Barm Brack (Farm Bread) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups mixed dried fruit -- currants, dates -- raisins 1 cup boiling strong black tea 1 egg -- slightly beaten 1/4 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon mace 1/4 teaspoon cloves 1/4 teaspoon nutmeg 4 teaspoons orange marmalade 1 1/3 cups superfine sugar [castor sugar/baking sugar] 2 1/2 cups self-rising flour Place dried fruit in a bowl, cover with the hot tea and soak overnight. The next day, add the remaining ingredients and mix well. Preheat the oven to 375 degrees F. Pour batter into a greased 7-inch square pan and bake in the center of oven for 1 1/2 hours. Let cool in the pan on a wire rack. Slice and serve buttered with tea. You can also bake this as a loaf. Source : "http://oldfashionedliving.com" Yield : "1 loaf or cake" NOTES : The Irish Hostess always served tea and bread to company. This is a traditional farm bread served often at Halloween. Contributed to the FareShare Gazette by Fatima; 27 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 2g Fat (4.3% calories from fat); 7g Protein; 70g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 681mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 0 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Irish Brown Soda Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole wheat flour 1 cup bread flour 1/3 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt 2 1/2 cups buttermilk 1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. 2. In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt. Gently mix in the buttermilk until a soft dough is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets. 3. Bake in preheated oven until golden brown, about 30 to 45 minutes. Source : "Printed from Allrecipes, Submitted by Andrea Doyle" Yield : "4 10 oz. loaves" Start to Finish Time: "0:55" T(Cooking): "0:45" NOTES : Having seen all the recipes purporting to be 'Irish Soda Bread' I felt that I needed to send you the real Irish recipe for this wonderful bread. It never has currants or caraway seeds and is the simplest recipe ever. Because it must only be handled very lightly, it can never be made in a bread machine. Contributed to the FareShare Gazette by Fatima; 22 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 618 Calories; 5g Fat (6.4% calories from fat); 27g Protein; 124g Carbohydrate; 15g Dietary Fiber; 5mg Cholesterol; 1015mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1/2 Non-Fat Milk; 1/2 Fat.

* Exported from MasterCook * Irish Bubble and Squeak - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound potatoes -- peeled 1/2 cup chopped onion 1 tablespoon canola oil 3/4 cup milk -- soy milk or basic white sauce 3 cups cooked chopped green cabbage Salt to taste Pepper to taste Boil potatoes in salted water until tender. While potatoes cook, sauté onion in oil until soft and aromatic. When potatoes are done, drain cooking water. Mash potatoes with milk, soy milk or white sauce. Stir in onion and cabbage. Season with salt and pepper. Source : "Vegetarian Times, March 1996" Contributed to the FareShare Gazette by Fatima; 20 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 5g Fat (28.7% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 30mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

* Exported from MasterCook * Irish Carrots and Parsnips - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces carrots 8 ounces parsnips 1 tablespoon vegetable broth 1 tablespoon chopped parsley Salt and pepper to taste In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork. Drain and place in a mixing bowl. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper to taste to the cooked vegetables. Mash together. Serve hot. Source : www.pcm.org Contributed to the FareShare Gazette by Fatima; 19 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (4.2% calories from fat); 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat.

* Exported from MasterCook * Irish Colcannon - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- scrubbed 1 cup kale -- stems removed and coarsely chopped 2/3 cup low-fat soy milk 3 tablespoons thinly sliced scallions salt and pepper to taste Cut potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat cook until tender when pierced with a fork—about 20 minutes. Meanwhile, add about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover, and steam for about 4 minutes. Remove kale and place in a mixing bowl. Once potatoes are cooked, peel and add to kale. In a small skillet, heat the soy milk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot. www.pcm.org Contributed to the FareShare Gazette by Fatima; 21 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; trace Fat (2.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat.

* Exported from MasterCook * Irish Colcannon 2 - Vegan Recipe By :Jody Caley Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cabbage cored -- quartered and shredded 2 pounds potatoes -- peeled and cut into 2-inch pieces 2 small leeks -- washed and sliced [white and pale green parts only] 1 cup soy milk 1/2 teaspoon ground mace 8 tablespoons margarine -- plus 2 tablespoons margarine Salt and pepper In separate pans, cook cabbage and potatoes in boiling salted water until tender, 12-15 minutes. Drain cabbage and chop, drain potatoes and mash. Meanwhile, combine leeks and milk and cook over medium heat until tender, 8-10 minutes. Add potatoes, salt, pepper and mace to leeks and soy milk and stir over low heat until blended. Add cabbage and 8 tablespoons margarine and stir again to the consistency of mashed potatoes. Dot with remaining margarine. Serve at once! Source : "www.worldveganday.org" Contributed to the FareShare Gazette by Fatima; 21 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1926 Calories; 120g Fat (54.7% calories from fat); 29g Protein; 195g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 1453mg Sodium. Exchanges: 11 Grain(Starch); 1 Lean Meat; 5 Vegetable; 23 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Irish Fadge (Potato Bread) - Vegan Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato -- boiled and mashed 1 teaspoon soy margarine 1/4 teaspoon salt 1/2 cup flour -- (1/2 to 3/4) Cooking spray Mix potato with margarine and salt. Combine with flour. Turn out onto a floured board and knead until it forms a soft ball. Roll out to about 1/2-inch thickness. Cut into 2 1/2-inch circles. Heat a large non-stick skillet over medium heat. Spray skillet with cooking spray. Add potato cakes and cook 3 to 4 minutes on each side until well browned. Serve hot. Goes well with maple syrup. Source : "Physicians Committee for Responsible Medicine (www.pcm.org)" Contributed to the FareShare Gazette by Fatima; 23 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (11.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

* Exported from MasterCook * Irish Mock 'Corned Beef' and Cabbage - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon canola oil 1 large yellow onion -- cut into wedges 1/2 medium cabbage head -- shredded 5 carrots -- julienned 3 cups vegetable broth 1 tablespoon bottled English-style hot mustard or 1 teaspoon dry mustard mixed to a paste with water 1/2 teaspoon mild horseradish 1 tablespoon white wine vinegar 8 ounces prepared seitan -- sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 1/2 tablespoons whole wheat flour 1/3 cup water 2 tablespoons chopped fresh parsley HEAT OIL in a Dutch oven or soup pot over medium heat; sauté onion until soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer, covered, until vegetables are tender, about 15 minutes. When tender, remove vegetables and seitan to serving dish with slotted spoon. Keep warm in 200-degree oven. Remove cooking broth from pot and reserve. Mix flour with 1/3 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture 5 minutes, stirring occasionally. TO SERVE: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven-roasted potatoes. Source : "Vegetarian Times, March, 1996 Author/s: Stephanie Lowe" Contributed to the FareShare Gazette by Fatima; 23 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 5g Fat (19.2% calories from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 1541mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

* Exported from MasterCook * Irish Potato Scones - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm mashed potatoes 1/3 cup mixed soya milk and rapeseed oil 1 teaspoon salt 1/2 cup wholemeal Self Raising flour Preheat a frying pan or griddle over moderate heat. Mix together all ingredients until thoroughly blended. Turn the dough onto a floured board and divide into three. Roll into a circle about 1/4-inch thick. Cut each circle into 6 wedges. Sprinkle the griddle (or non stick frying pan) with flour and bake each circle for about 5 minutes, until edges begin to brown, turning once to cook both sides. Delicious with baked beans or jam! www.worldveganday.org Contributed to the FareShare Gazette by Fatima; 24 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 355mg Sodium. Exchanges: .

* Exported from MasterCook * Irish Soda Bread in a Skillet Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 teaspoon vinegar 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1. Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes or until curdled. 2. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface and shape into a disc. Place the disc into a cast iron skillet. 3. Bake for 15 minutes in the preheated oven or until the crust feels firm to the touch. Source : "Printed from Allrecipes, Submitted by Canadian Girl" Start to Finish Time: "0:25" T(Cooking): "0:15" NOTES : A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 1/2 cup cream plus 1/2 cup sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember. Contributed to the FareShare Gazette by Fatima; 24 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 1g Fat (9.2% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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