03/17/2023
Happy St. Patrick’s Day! 🇮🇪🍀
It’s like I forgot Instagram existed - but nothing like a holiday (especially one celebrated with food) to bring me back.
I’m whipping up my vegan stew this eve, and thought you might love this “dump everything in a pot and simmer away” recipe. Cheers!
Peel and dice the following: (unless noted, you want everything to be relatively the same size)
🍀 2 carrots
🍀 2 parsnips
🍀 1 medium sweet potato
🍀 2 white potatoes
🍀 1 stalk leek (white part only - thinly sliced)
🍀 1 large portobello mushroom
🍀 1 cup green cabbage (thinly sliced)
🍀 0.5 cup frozen peas
🍀 1 tbsp white miso paste
🍀 1 tbsp tomato paste
🍀 1 tbsp cornstarch
🍀 1 tsp thyme
🍀 3 cloves minced garlic
🍀 1.5 cups Guinness (that’s not a whole tall can … so drink the rest while you cook 😉)
🍀 2-3 cups stock
1. Combine cornstarch with Guinness to thicken.
2. Add all ingredients, except peas and cabbage to a large pot and bring to a boil.
3. Reduce to a simmer, stirring frequently and cook until everything is soft (about 45 mins).
4. Add more stock if needed as you go.
5. Add cabbage and peas and continue cooking for 10 minutes.
More great soups and salad recipes are available in my ebook (link in bio).
Have a safe and happy day of merriment and eat well.
xo mm
☘️
