Lunch ~ St. Patrick's Day Vegan Boiled Dinner with Cashew Cream

St. Patrick's Day is almost upon us and boiled dinner is on the menu. Single-pot cooking allows the vegetables to blend into a wonderful symphony of flavor. Beans and seitan are nice vegan alternatives for the standard corned beef in this recipe. 

St. Patrick's Day Vegan Boiled Dinner

4 carrots, halved

3 parsnips, halved

1 turnip, quartered

4 potatoes, halved

2 c butternut squash, cubed

2 c pearled onions

2 c yellow beans

15 oz red beans or 2 c cubed seitan

1 head green cabbage, quartered

1 bay leaf

1 tsp peppercorns

1 tbsp horseradish

1/2 tsp sea salt

Fill large pot with vegetables and seasoning. Cover with water. Bring to boil, lower to medium heat, and cook for 20 minutes or until potatoes are cooked. Serve with cashew cream. Garnish with spicy radish micro-greens.

Cashew Cream

1 c raw cashew, soaked for 2 hours then strained

1/2 c water

1 clove garlic

1/4 tsp white vinegar

1 tbsp olive oil

1/4 tsp onion powder

1/4 tsp sea salt

Place cashews and water in blender and blend until smooth mixture. Add remaining ingredients and blend until creamy. 

Lunch: St. Patrick's Day meal of carrots, parsnip, turnip, potatoes, butternut squash, pearl onions, yellow beans, red beans, and cabbage with cashew cream topped with spicy radish micro greens. Side salad of spinach leaves, red peppers, and olives. Dessert of steamed red bartlett pears, seedless grapes, and cinnamon.