These St. Patrick’s Day Recipes Are So Fun!
It’s time for some St. Patrick’s Day recipes! Join us on #LunchBreakLive and get a Bit O’ Green and celebrate St. Patrick’s Day in a healthy way with Chef Tracy Childs of Tracy’s REAL Foods & Veg-Appeal. Try her healthy, vegan rendition of this traditional Irish recipe along with Minty-Fresh Nice Cream! Tracy, a Food For Life instructor with the Physicians Committee for Responsible Medicine, brings you Whole Food Plant-Based easy cooking. Let’s take a look at how she made these holiday recipes…
Let’s Meet Our Chef
Tracy is co-founder, chef, and director of Tracy’s Real Foods a whole -foods, plant-based company that ships healthy Goodies nationwide. She’s a certified Nutritional Consultant and holds a Certificate in Plant-Based Nutrition from eCornell. Tracy has also taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with the Physician’s Committee for Responsible Medicine. As the Founder and Director of Veg-Appeal in San Diego, she offers educational cooking classes, corporate wellness, individual & cooking lessons, store tours & personal health coaching. Tracy is also the Founder and Director of PlantDiego, a San Diego-based nonprofit “PlantPure Pod” inspired by the movie PlantPure Nation to educate and support people in living a healthy, whole-food, plant-based lifestyle. In addition, Tracy is a cookbook author! She contributed over 100 recipes for the book — Handbook to Higher Health Consciousness.
It’s Time To Get Green!
Have you ever noticed that cruciferous veggies “squeak” as you chew them? This cheesy, oil-free Bubble and Squeak recipe is a vegan and oil-free variation of a traditional Irish recipe created to use up leftover mashed potatoes and farm-fresh cruciferous veggies (like cabbage, brussels sprouts, kale, broccoli). Colcannon is the un-fried version. This version starts from scratch, assuming you don’t have left-over potatoes on hand, and teaches you an innovative way to make the creamiest mashed potatoes without butter! Make a lot – it’s even better leftover.
Cheesy, Oil-Free Bubble and Squeak
- 1 white onion chopped
- 3 cloves garlic chopped
- Vegetable broth or water for sauteing
- 3 cups Yukon Gold potatoes cut into 1-inch chunks
- ¾ cup water or vegetable broth more as needed
- Salt pepper and other seasonings to taste (I love Spike seasoning, smoked paprika & garlic/onion powder)
- Unsweetened soymilk as needed or other plant-based milk
- 3 cups parboiled Brussels sprouts immerse in boiling water until tender (about 5-7 minutes
- ½ cup Nut Parmesan
- ¼ cup water or unsweetened soymilk or other plant-based milk
- Snipped green onions and parsley for garnish
- Nut Parmesan :
- 1/2 cup sliced almonds pumpkin seeds, hemp seeds or other nut/seed of choice (or a mix)
- 1/2 cup nutritional yeast flakes unfortified
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- In a large saucepan, dry sauté the onion, on medium-high heat, adding splashes of water or vegetable broth to prevent burning. Add the garlic after a few minutes and sauté for a few seconds.
- Add the potatoes and the water & seasonings to taste, bring to a boil and cover. Lower heat to a rapid simmer, then cook for 10-15 minutes until potatoes are tender. Check for dryness and add more liquid to avoid burning as needed.
- Meanwhile chop the Brussels Sprouts into ½ inch pieces.
- In a small bowl mix together the Nut Parmesan and water to form a paste.
- Line a cookie sheet with parchment paper.
- Turn off the heat, remove the lid and add a splash of unsweetened soymilk as needed while mashing the potatoes in the pan. You can do this by hand or with beaters for a smoother consistency.
- Stir in the chopped Brussels Sprouts.
- On the prepared sheet, using a large ice cream scoop or ½ cup measuring cup, dollop the potato mixture separately.
- Use a wet spoon to shape them, or your hands if the mixture is cool enough, into very thick patties/pancakes, about 4 inches in diameter.
- Place about 1 tablespoon of the paste onto each patty and spread it over the entire top, using the back of the spoon. Cut away excess parchment paper on the edges to minimize burning. You can also Broil the tops for about 5 minutes, until browned and crispy.
- Serve the patties topped with snipped green onions and parsley for garnish.
- For The Nut Parm:
- Add all ingredients and blend to grind.
- Remove to a container and store in the refrigerator
And then we have the green Mint ‘N’ Chip Nice Cream, the perfect choice for St. Patrick’s Day recipes. Tracy showed us a very easy way to create yummy & refreshing minty Nice Cream: a healthy, vegan, low-cal, fat-free version of ice cream, made from frozen bananas and other fruit! And it’s green so it’s perfect for this holiday!
Mint Chip Nice Cream
- ¾ cup ripe banana slices unfrozen – 1 small banana
- 3 cups frozen banana slices
- ¼ teaspoon peppermint extract
- ¼ cup mini vegan chocolate chips
- 1-2 droppers-full liquid chlorophyll
- 2 tablespoons fresh mint leaves
- Place the fresh banana in the blender first
- Top with the frozen bananas, extract, and chlorophyll.
- Blend until smooth.
- Add the chocolate chips and the mint leaves and pulse to blend them in and chop the mint.
Thanks For Joining Us For Some St. Patrick’s Day Recipes!
Holidays are always a great time to have some fun with food, and St. Patrick’s Day recipes can be loads of fun. The two recipes Tracy shared with us are simple to make, full of flavor, and super festive, so I hope you will give them a try. If you are looking for other vegan recipes to cook up, be sure to jump on over to the #LunchBreakLIVE page where there are a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.