Irish Recipes for St. Pat's Day - Beer Potato Soup and Potato Bread

March 3, 2006

Here are a couple of Irish recipes you might want to try. I'm still working on

veganizing a Chocolate Stout Pie recipe. Not sure I'll be able to but if I can

I'll pass that along as well. Take Care.

God's Peace,

Gayle

Beer Potato Soup

2 T vegan margarine

1 tsp. garlic

1 bunch green onions, chopped

1 stalk diced celery

6 cups boiled diced potatoes

32 ounces light colored vegan beer

1 T dry vegan sweetener of choice

1 T vegetable bouillon

64 oz. NOT-chicken or vegetable broth/stock

roux to thicken

4 cups vegan creamer or vegan milk

salt and pepper to taste

Serves 10 or more

Sauté garlic in margarine for 1 minute, add vegetables and sauté for 3-5 minutes

or until tender. Add potatoes and beer and bring to a boil. Mash potatoes

against sides of pot. Add sweetener, broth/stock, bouillon and salt and pepper.

Add roux until thick. Add vegan creamer or vegan milk, stir and serve.

Potato Bread

1/4 cup warm water

3 tsp. yeast

1 1/2 cups vegan milk

3 T margarine

1 cup mashed potatoes at room temperature

4 T dry vegan sweetener of choice

2 tsp. salt

6 cups flour

If You Have an Electric Mixer:

Pour warm water into the bowl of an electric mixer fitted with the dough hook

attachment. The water should be about 85 to 115 F. Test it with your hand. It

should feel very warm, but comfortable. Sprinkle the yeast over the water and

let stand for 5 minutes. With the mixer at speed 2, slowly mix in vegan milk,

mashed potatoes sweetener and salt. Gradually mix in flour. The dough should

turn into a ball. Continue to knead on speed 2 for 2-3 minutes until dough is

smooth and elastic. If the dough does not ball up because it's to dry, add water

one tablespoon at a time until it does. If your mixture is more like a batter,

add flour one tablespoon at a time. Adding water or flour as needed to get the

right consistency will assure you always get a perfect dough. Just remember to

do it in small amounts.

If You Have A Food Processor:

Pour warm water into the bowl. The water should be about 85 to 115 F. Test it

with your hand. It should feel very warm, but comfortable. Sprinkle the yeast

over the water and mix at low speed. Let stand for five minutes. Slowly mix in

vegan milk, potatoes, salt and sweetener. Gradually mix in flour. Mix on high

for about a minute or two. The dough should turn into a ball and roll around the

processor. If the dough does not ball up because it's to dry, add water one

tablespoon at a time until it does. If your mixture is more like a batter, add

flour one tablespoon at a time. Adding water or flour as needed to get the right

consistency will assure you always get a perfect dough. Just remember to do it

in small amounts.

After Your Dough Is Made:

Transfer dough to an oiled bowl, cover with a clean towel and let rise until

doubled (about 1 1/2 hours). Grease 2 loaf pans and preheat oven to 375 F.

Punch down dough and divide into two pieces. Shape each piece into loaf shape

and place in greased pans. Cover pans with clean towel and let rise till doubled

(about 1 hour). Bake for 40-45 minutes or until golden brown.

March 3, 2006

Gayle,

Thank You so much for the recipes. I can't wait to try them. I haven't been

able to find that honey replacement at my health food store but once I have a

little extra money I am going to order it online. When you mention vegan

creamer do you mean coffee creamer like the one made by Silk? I've never seen

vegan " cream "

Thanks

Christine

quintmom wrote:

Here are a couple of Irish recipes you might want to try. I'm still working

on veganizing a Chocolate Stout Pie recipe. Not sure I'll be able to but if I

can I'll pass that along as well. Take Care.