It is with a big sigh that the end of March approaches and I count up the things I had intended to do before the month ended. Gladly, one of the few tasks I have ticked off my list is this post on my St Patrick’s Day dinner. It wasn’t fancy or green or colourful or shamrock-filled but it was mighty tasty.
I was initially inspired by Kalyn’s roast cabbage. I have roasted many veg before but never even considered cabbage. Cabbage is good bog-Irish food. I love it in stews and soups but am often a bit uncertain of its merit on its own as a side dish. This seemed an excellent way to cook it and so I decided I would try it on St Pat’s Day. A generous hand with the oil and seasoning resulted in cabbage that was soft but slightly charred around the edges. I loved it. E wasn’t so keen.
When I roasted the cabbage I threw in a few carrots, garlic cloves and onions. I had lots of vegetables leftover so the next day I used them to make a version of this roasted vegetable pasta that I make every now and again. I highly recommend it for the roasted cabbage if you are wondering how to serve it.
There was only enough leftover marinated smoked tofu for a sandwich the next day. A sign that the marinated smoked tofu was superb even if we couldn’t agree how appropriate it was for an Irish meal. E laughed at the idea. I felt it wasn’t so silly as it sounded. Being a vegetarian means I would not could not cook some of the traditional Irish meats such as corned beef beside the cabbage or bacon bits through it. Since becoming vegetarian I have come to appreciated that it is the smokiness rather than the pigginess that I once enjoyed in bacon. Hence, my choice of smoked tofu.
I chose honey and mustard as flavours for the smoked tofu marinade because I could imagine them being used in Ireland with meat. I found a recipe for honey mustard glazed chicken and adapted it. I was really pleased with the flavour. Even Sylvia had a little taste. 
It seemed like I had unwittingly hit on a marinade that was a little similar tasting and as delicious as the one used in the vegan breakfast at CERES. (Of course it is not vegan with the honey in the marinade but I think maple syrup might be a fine substitute). Remembering the breakfast at CERES, I thought of my beetroot and orange chutney. I dolloped a spoonful onto the tofu (after the photo). It was just what the mean needed for a finishing touch.
I had planned to make potato and quinoa cakes to go with the spread but in the end that was too ambitious. As I had made a honey and oats no knead bread that day, it seemed enough to have a piece of bread with dinner. It made an excellent smoked tofu sandwich too. I had intended to post the bread recipe here but that was also a bit ambitious. It will be up soon. I am not sure what St Patrick would have thought of my meal but I thought it a nice modern vegetarian take on an Irish dinner.
Honey and Mustard Marinated Smoked Tofu
adapted from Group Recipes
serves 2-4
- 300g smoked tofu, cut into ½ cm slices
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 1 tbsp seeded mustard
- 1 tbsp garlic powder
- 1 tsp tamari
- ¼ tsp salt
- dash of cayenne pepper
Make marinade by mixing all ingredients, except smoked tofu. Place tofu slices in a shallow dish and pour marinade over it. Leave to marinate one hour, pouring marinade over every now and again. I baked it for 45 minutes on the bottom shelf of the oven at 220 C. It is done when the marinade is mostly soaked up but still a bit sticky. The tofu doesn’t get very crisp, just slightly brown.
Roast Cabbage
Adapted from Kalyn’s Kitchen
serves 4-6
- ½ a cabbage (I used a savoy)
- a generous drizzle of olive oil
- salt and pepper
- Other flavourings - optional
Cut cabbage into about 6-8 wedges. Arrange in a roasting tray. Drizzle with olive oil and season with salt and pepper. Add any other seasoning you fancy, garlic, chilli flakes, smoked paprika, lemon juice. NB Kalyn suggested leaving the core in each quarter to keep it together while cooking. I followed this advice and was not sure if it was the best way to roast it or not.
I roasted the cabbage at 220 C for 45 minutes, turning over once. Kalyn roasted hers for 15 minutes on each side at 230 C. It is done when the cabbage is soft and slightly wilted but crispy and even a little charred o the edges. This is excellent as a side dish or in soups, pasta and stews.
On the Stereo:
Deepest Purple: the Vest Best of: Deep Purple
