St. Patrick’s Day is just around the corner, which means it’s time to go green with our food and drinks to truly feel the festive spirit. The past year has seen a decisive shift towards clean and green eating as more and more people are becoming more mindful of what they are putting inside their body. A vegan diet is slowly gaining ground globally as people are recognizing the advantages of consuming entirely plant-based meals. In light of this, the benefits of a vegan diet are becoming the subject of a lot of research and analysis. The results of this are seemingly clear, the benefits of a vegan diet are varied and endless. This diet is generally considered to be higher in fiber and lower in cholesterol, protein, calcium, and salt as compared to an omnivorous or even a vegetarian diet. A common misconception is that it does not provide adequate protein but studies suggest that soy-milk contains roughly the same amount of protein as cow’s milk, as do tofu, tempeh, and edamame, all of which originate from soybeans. Nutritional yeast, hemp seeds, lentils are other green, and great, sources of protein. A plant-based diet is one of the healthiest diets around surpassing vegetarian and pescatarian diets. This is because it is entirely plant-based and as such, contains a higher percentage of legumes, fruits, and vegetables, the health benefits of which compensate for anything else.
Come 2021 and this St. Patrick’s Day will witness many people leaning towards a more vegan approach with their recipes going green, quite literally! Given the multiple benefits of a vegan diet, here are two delicious recipes to celebrate a vegan St. Patrick’s Day:
VEGAN CORNED BEEF
Corned beef is somewhat of a staple Patrick’s Day recipe served in all traditional Irish homes. The best part about this recipe is that the beef can be replaced with any vegan meat substitute such as tofu, tempeh or seitan, and it will taste just the same, if not better! The secret to making this dish lies in the careful prep of the seasonings in the brine. Serve with a side of cabbage and potatoes for a delicious St. Patrick’s Day meal.
Ingredients:
- 5 cups water
- 1 tbsp salt
- 1 tsp pickling spice
- 1 tsp mustard Seeds
- 1 tsp coriander Seeds
- 1 bay leaf
- 1 small beet
- 2, 14 oz packages tofu (for the meat)
Directions:
- Make a flavored brine by adding the water, salt, pickling spice, mustard, coriander seeds, bay leaf and the beet to a medium-sized pot.
- Boil the brine for about 10 minutes to get the spices to release flavor.
- Add thinly sliced tofu (or any other meat alternative). Make sure to cut them about 1/4 inch thick.
- Simmer for about 5 minutes and then turn off heat and let it sit for about 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake the tofu on a greased baking sheet or parchment paper at 375°F (190°C) for about 1 hour until it starts to get crispy at the edges.
- Serve with cabbage and potatoes, or mashed potatoes.
MORINGA OATMEAL
Have a green start to your St. Patrick’s Day with this nutritious moringa-based oatmeal breakfast. If you want this St. Patrick’s Day to be healthier, there’s nothing better than moringa to kick it off. A powerhouse antioxidant that contains all nine essential amino acids, most of the benefits of a vegan diet are packed in one scoop of moringa powder. It’s subtle flavor blends seamlessly with a variety of foods and its color makes it perfect for any St. Patrick’s Day recipe.
Ingredients:
- 4 cups gluten-free rolled oats
- 5 cups almond milk
- 3 tbsp agave or maple syrup
- 2 tsp vanilla extract
- 2-3 tsp moringa powder
- 1/3 cup pistachios, chopped
- 1/3 cup dried mulberries
- 1/4 cup unsweetened shredded coconut
- 2 tbsp chia seeds (optional)
Directions:
- In a medium saucepan, add the rolled oats, milk, vanilla extract and maple syrup.
- Cook the mixture over low to medium heat, stirring occasionally, until some of the milk has been absorbed and the oats have somewhat softened. This takes about five to seven minutes.
- Turn the heat off and add the moringa powder and the remaining ingredients. Stir and serve.
- Alternatively, you can let it cool and refrigerate it for up to 5 days.
