Sunday, March 21, 2010

Happy Vegan St. Patrick's Day!

I decided to make a feast for St. Patty's Day and it started with Irish Creme Kisses from Vegan Cookies Invade Your Cookie Jar. I didn't actually make these for John and I but instead, for him to take to work and share with his co-workers. It is becoming a bit ridiculous how easily I can find an excuse to make cookies from this cookbook. The frosting was very sweet, so I put it into a pastry bag and just gave each cookie a pretty squirt. I got really tired of shaving the chocolate, so some had nice, thick curls and some just had broken bits. The cookies have a combo of whiskey, espresso powder, and chopped walnuts that will make these a yearly tradition!

So, the dinner menu consisted of Tempeh Sausage Stuffed Mushrooms, Irish Lemon Soda Bread, and Potato Leek Soup. For dessert, Irish Oatmeal-Apple Crumble with Whiskey Cream Sauce. Here is a picture of my dear husband sitting patiently at the set table while I take pictures of everything!

The mushrooms were stuffed with the Tempeh Sausage from Vegan Brunch. John and I absolutely love this recipe because it resembles sausage in texture and spice-flavor and can be successfully added into so many dishes. It tastes amazing in pasta, on puff pastry, in a vegan omelet, by itself, or stuffed in things!

I had to buy a few ingredients to make this bread, but was SO glad I did! Originally, I was going to make a basic soda bread but felt it was a) not super nutritious and b) boring. After a little internet noodling, I found this recipe and felt it would be perfect with soup. It is slightly sweet, lemon-y, crunchy, and delicious! I discover that Weizenkleie is Wheat Germ and Goldhirse is Millet. I also bought this cute new bread pan! It makes longer, thinner loaves and I think it will be fun for sweet breads like banana, zucchini, etc.

I have made the soup recipe before and it never has failed me. After watching and reading Julie and Julia, I realized there was ONE Julia Child recipe that could be made vegan, this soup. It is so easy but, when cooked for a long time, has the best flavor imaginable. Last time, I used vegan cream. This time, vegan butter. Both turned out equally scrumptious.

And, for dessert, I though something fruit based would be a nice change from the recent overload of cookies and cupcakes I have occupied my time making. The whiskey cream was really, really good! And by really, really good, I mean, "drink with a straw" good.

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