St. Patrick’s Day Double-Dog DARE!

Top of the mornin’ to you folks!!!

Kiss me I’m Irish… not really, but aren’t we all a little Irish on this green with ennnnnvy day?!

First a story, so get your senses ready and alert!

Once upon a time – because this is how all great stories begin – Ahem, Once upon a time, there was a petite young lady with hair gold as honey. I mean hair shimmering like a “pot o’ GOLD!” Yes, GOLD! She was the youngest of three girls and was a nutty little thing at times. She had a wild mind and adventure in her heart. Not only that, but her imagination swept her away most afternoons, frolicking around town with the other neighborhood children.

By dusk, her fantastical days made her hungry as a baby bear… But have no fear, dinner was near! – Yes, Rhyming always makes a story much better! – Although, this particular afternoon was a very special afternoon, it was St. Patrick’s Day! Everything around turned to green, and this is when she realized what a true “green face”, meant… BLEH!

Every year, per tradition, her father would whip up a hardy meal made for a true Irish native! {But, but, but… I’m not Irish…} Her face became transplanted with a look of perplexity. The meat stood there clumsily like a toad stool burnt from the summer sun. COOOOORNED-BEEEEEEEF. Dinner was served, green milk and all! What a delight, until… the bite.

Chew, Chew, Chew, Chew, Chew, Chew, Chew, Chew, Chew, Chew, Chew, Chew… – you get the point here, it was like chewing a wad of gum!

Sadly, in order to save her life from choking on a piece of Corned-Beef, she politely escorted it to a napkin. She didn’t want to offend her father’s hard work, so she focused on the “edibles”.

The smell of freshly steamed cabbage and succulent vegetables were more of her speed. So from that day forward, she then became a “Vegan Irishwoman”. But, how does one get in to the St. Patrick’s Day spirit without the traditional CBC?! – “CBC” is how the cool kids say, “Corned-Beef & Cabbage”

Alas, no more “green face” from the disheartening taste of a piece of rubber-souled tar. There are always options within your culinary badassery – I made that up, yep! “BAAAADASSERY”

Today on this happy, go LUCKY day, I couldn’t help but share this unique – and vegan – recipe.

Cabbage Stuffed with Split Peas and Forbidden Rice

Serves: 4 or doubled for mini portions
To expedite this recipe, prepare your legumes or beans prior to preparation. Another note, if you have any allergies or intolerances at all, feel free to substitute ingredients for those that you can enjoy!
* My substitutes are:
  • Legumes: Lentils, Garbanzos or Split Peas
  • Grains: Barley, Farro or Forbidden Rice – YES, I AM ADDICTED!

INGREDIENTS

  • 1/2 cup grain of choice – Forbidden Rice, uncooked
  • 1 1/2 cups water or homemade vegetable broth from spices and filtered water mixed
  • 1 teaspoon himalayan sea salt
  • 1 medium red onion chopped
  • 2 carrots diced
  • 1 1/2 cup cooked legumes of choice
  • 4 cloves garlic thinly sliced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger + grated fresh ginger root for a garnish
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/2 cup tomato sauce – I omitted this due to allergies, but subbed in sautéed mushrooms!
  • 1 large cabbage – I used red cabbage, even though tradition is green… oops.

DIRECTIONS

  1. First cook the grains – I do this a day before.
  2. Bring the water or broth to boil. Add the grain of choice, reduce heat, and simmer for up to an hour. If you made it before use, store in an airtight container to keep fresh.
  3. Heat a large, deep skillet. Toss in the onions and carrots and cook, while stirring, until the onions soften to a limp consistency, about 4 minutes. Add the cooked grain of choice, cooked legumes of choice, garlic, thyme, bay leaf, and the remaining spices per your liking.
  4. While it all is cooking be sure to stir every two minutes. Add the tomato sauce if you are using or start the mushrooms – I enjoy this much more – and turn the heat to low.
  5. Cook all items for about 5 more minutes and sprinkle a seasoning of salt and pepper to taste.
  6. Remove the outer leaves of the cabbage. You want to get to the malleable leaves ; ) Bring a large pot of water to boil and add the leaves. Boil for 8 minutes. Remove each leaf with care and drain them in a colander.
  7. Preheat oven to 350F. Dab extra-virgin olive oil in a deep baking dish. Place the largest of the cabbage leaves bowl-side up the the dish, positioned so that it covers the bottom and part of the sides. Repeat with 2 to 4 more leaves until the bottom and sides are covered. Place a layer of grains-legumes filling in the bowl created by the cabbage leaves, using 1/3 of the filling.
  8. Smooth it evenly to the sides of the dish. Top the filling with a steamed cabbage leaf. Repeat with two more layers of filling alternating with a cabbage leaf – get it?! Once all layers are completed, top with the final steamed cabbage leaf and tuck the edges in snuggly. Pack down the “mound” to prevent air bubbles from forming.
  9. Bake uncovered for 30-40 minutes. Remove.
  10. Run a knife along the edges of the dish to prevent any part of the meal from sticking, flip it on the a serving dish and enjoy! Eating this warm is the BEST way to enjoy this celebratory feast!

**This is a JBH original but we thank the recipe inspiration by Susan Voisin of Fatfreevegan

 

Go ahead and dance that happy dance of yours! Once again, we can all enjoy an day of being Irish ; )

Just Bein’ Honest, Always.

xoxo kb

 

2 Comments Add yours

  1. Sally Berry says:

    Happy St Pat’s Day!!! I love this recipe – such a refreshing change from the chewy corned beef and salty potatoes. I will definitely try this – with green cabbage to celebrate the day.

    Liked by 1 person

    1. It’s SO refreshing! Not to mention “comforting” during these last stretches of the colder months. The beauty of this recipe is that you can instantly transform it in to anything: a soup, a salad, a snack on the go! It’s filled with pure “luck”!

      We’d love to see your finished product, Please do share with us, you can even tag us @justbeinhonestkb on Instagram too!!!

      xoxo kb

      Like

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