Vegan Irish Stew
- 2-3 tbsp. vegan butter or olive oil
- 3 Celery stalks, sliced
- 1 large Yellow onion, chopped
- 4 large Garlic cloves, minced
- 3 large Carrots (rainbow if available), chopped into chunks
- 10 oz. Cremini mushrooms, sliced
- 2 ½ lbs. Gold or baby potatoes, cut into bite size chunks
- 12 oz. Guinness or vegan stout
- 5 cups Vegetable broth
- ½ cup Tomato paste
- ¼ cup all-purpose flour (can sub cornstarch or arrowroot powder)
- 2 Bay leaves
- 1 tsp. Dried thyme
- 1 tsp. Dried rosemary
- ½ tsp. White pepper (can sub with black pepper)
- 1 tsp. Brown sugar
- 3 tbsp. Nutritional yeast
- 1 tbsp. Vegan Worcestershire sauce
- 1 tbsp. Amino acids or soy sauce
- 2 tsp. Dijon mustard
- 1 cup Black lentils (can sub with ¾ cup brown or green lentils)
- 1.5-2 cups of K Bloody Mary Mix
See Cooking Instructions
Heat a dutch oven or soup pot over medium-high heat. Add butter or oil. When hot, add onion and saute until onions are soft, about 2 minutes. Reduce heat to medium and add celery. Saute until onions start to brown, about 2-3 minutes. Add garlic. Saute another minute. Lower heat to medium-low and add mushrooms. Cover and cook mushrooms until they start to sweat. (approx. 5 -7 minutes.) Stir occasionally. Increase heat to medium-high. Sprinkle flour and stir well for approximately 1-2 minutes until flour has started to lightly brown and there are no flour streaks. Add vegetable broth and scrape bottom of pot to delglaze. Stir in beer. Add the rest of the ingredients. Bring to a full boil. Immediately reduce heat and bring to to steady simmer. Cook until lentils are soft and potatoes are fork tender (approx. 35 minutes.) Remove bay leaves when done. Serve with Irish soda bread. (Note: Feel free to add or substitute other veggies such as parsnips or turnips as you desire.)
K’s Special Green Beans
- Clean and trim the green beans.
- Add a few tablespoons of water to a saute pan over low to low/medium heat.
- Add the green beans and cover to steam for 2-3 minutes.
- Remove lid and continue to cook until water has evaporated.
- Add 4 ounces of K Bloody Mary Mix to pan*.
- Raise heat to medium.
- Cook 2-3 minutes stirring occasionally.
- Remove from heat. You will see the mix start to thicken..
- Using tongs or a spoon, plate the the vegetable and drizzle remaining mix over.
- Eat by itself as a side or spoon over rice, quinoa, or even couscous.
* Use more mix if cooking a large quantity of green beans.
K’s Special Broccoli
- Clean and trim the broccoli head or florets.
- Add a few tablespoons of water to a saute pan over low to low/medium heat.
- Add the broccoli and cover to steam for 2-3 minutes.
- Remove lid and continue to cook until water has evaporated.
- Add 4 ounces of K Bloody Mary Mix to pan*.
- Raise heat to medium.
- Cook 2-3 minutes stirring occasionally.
- Remove from heat. You will see the mix start to thicken.
- Using tongs or a spoon, plate the the vegetable and drizzle remaining mix over.
- Eat by itself as a side or spoon over rice, quinoa, or even couscous.
* Use more mix if cooking a larger head of broccoli.
K’s Red Sauce
- Cook 3 minced cloves of garlic and ½ cup finely chopped red onion in ¼ cup of olive oil using medium heat for about 5 minutes.
- Add 28 ounce can of plum tomatoes with juice, 2 tablespoons of tomato paste, 12 chopped basil leaves, ¼ tsp oregano, pinch of red pepper flakes, ½ teaspoon of salt, and pepper to taste.
- Reduce heat and gently simmer for 25 minutes and crushing the tomatoes with a wooden spoon, stirring occasionally, to thicken.
- Add 4, 6, or 8 ounces of K Bloody Mary mix (for individual taste) and simmer for 5 minutes. Serve.
Luxury Experience – Gazpacho
- 1 28-oz. Canned, Diced Tomatoes, drained
- 1 Cup English (seedless) Cucumber, diced
- 1 Cup Zucchini, diced
- 1 Cup Corn on the Cob, cooked, removed from cob
- 0.50 Cup Celery, diced
- 0.50 Cup Red Onion, diced
- 0.50 Cup Fresh Cilantro, chopped
- 1 oz. Freshly Squeezed Lime Juice
- 2 Cups K Bloody Mary Mix
Recipe provided courtesy of Luxury Experience.
See Cooking Instructions
Mix all ingredients and refrigerate for several hours or overnight before serving. Garnish with fresh cilantro if desired.
K’s Vegan Biscuits
- 1 cup unsweetened plain almond milk
- 1 Tbsp apple cider vinegar
- 2 scant cups unbleached all-purpose flour
- 3 Tbsp nutritional yeast
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter ( More to melt)
- 1/3 cup jalapeño, seeded and finely diced
- 2 Tbsp granulated sugar
- Parchment paper
See Cooking Instructions
- Preheat oven to 450 degrees F (232 C).
- Line baking sheet with parchment paper.
- Add vinegar to almond milk to start the curdle.
- Mix dry ingredients together in a large bowl.
- Add cold butter and use a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm. Then add jalapeños and toss. (If you don’t have a pastry cutter, you can use your fingers)
- Make a well in the dry ingredients and using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times. Don’t over knead.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker or drinking glass) and push straight down through the dough, then slightly twist.
- Repeat and place biscuits on a baking sheet in two rows.
- Continue to reform the dough and cut out one or two more biscuits or until all of the dough is used – you should have 8-10.
- Next, brush the tops with a bit more of melted non-dairy butter and gently press a thumb into the center to create a small divot. This will help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for a couple of days at room temperature.
Luxury Experience – Seafood Shooters
These Seafood Shooters, created by Luxury Experience, are another tasty, easy-to-make, easy-to-love, perfect for parties’ appetizers. They used “shot glasses” and alternately layered 1-tablespoon of cooked, diced bay scallops, cooked, diced shrimp, and diced roasted red pepper in the glasses, then topped them with K Bloody Mary Mix. Then, they garnished the shooters with a medium size shrimp and presented them on a wood board with lemon wedges nestled on nasturtium leaves for an attractive presentation.
Recipe provided courtesy of Luxury Experience.
Did you know…
Consider using fresh veggies…
K Bloody Mary Mix: An Award Winning Bloody Mary Mix
We are the proud winners of the 2020 Good Food Awards, a major specialty food competition, and we won a Gold Medal from the Fifty Best in 2021.
Proud members of:
Made in NYC, a non-profit spotlighting New York City-based businesses
The Good Food Guild
The Specialty Food Association
