7th meeting. Saint Patrick's day dinner

Where? G's
Attendants: G, A, D

Menu:
1) Corned "Beef" and cabbage. (Cook: G)
2) Midori Sours

The Vegan Supper Club suffered from a record-low turnout on a beautiful evening that served as a spring harbinger for the Club. An ad hoc piano lesson quickly gave way to finer entertaining in terms of an all-Irish dinner. Food was enjoyed on the front porch, with a gorgeous sunset in the background.





Unsurprisingly, the Midori sours turned our customary after-dinner linguistics debate into a costume party in a hurry. Very appropriate for Saint Patrick's. As appropriate as an Indiana Jones' costume.



No worries for those of you who were absent; we made sure to harass the only female attendee by giving her the third degree on a recent failed relationship. The Club is in good health.

Corned "Beef" and cabbage recipe: (from http://blog.fatfreevegan.com/2007/03/vegan-corned-beef-and-cabbage-roasted.html )

Ingredients:

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian "beef" or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Directions:

Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the "beef," cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and "beef" to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the "beef" and vegetables to serve.

Serve with russet potatoes tossed with olive oil, salt and pepper and roasted for 45 min