This was
always my favorite holiday growing up. We never had a lot of money and for some
reason my mom only bought corned beef brisket once a year. It was my favorite
of all meats. I am still not sure why I loved it so much, but my obsession got
so bad that I used to order it whenever I was somewhere that offered it on the
menu. It became a compulsion to try the
corned beef no matter where I was. My best friend used to pick on me because it
didn’t matter if it came in a sandwich, a hash or as a main course I would
order it wherever we went.
Last year
for St. Patrick’s Day I had my first stumble. I was about six months into being
Vegan and so far I had done really well and not cheated at all. I went to
Brunch with a friend from college at Biscotti’s in Avondale. I took one look at
the Brunch menu and my heart sunk. There it was corned beef hash with eggs and
toast. My go to menu item. I frantically started searching the menu for
something else to order, the only problem was that once I saw the hash I
couldn’t get it out of my mind. I did see fresh fruit on the menu, but not
another item that would be vegan. Thinking I had made it six months and
deserved a treat I made the decision to order the hash. To this day I am not
sure if it was the eggs or the corned beef, but I got sick! Needless to say I
was not ready to cheat again for quite a while.
Arriving at
church today and seeing a sea of green I realized that my favorite holiday had
snuck up on me this year. I of course was NOT wearing green but worst of all I
didn’t have a meal planned for dinner. After returning home from church I
started looking online for recipe ideas. I came across a recipe for vegan
corned beef on The Peaceful Kitchen and had most of the ingredients, so I
decided to modify it a bit and give it a try. The flavor was really good, but
it didn’t hold together quite as nice as I would like, so I stirred some into
my cooked cabbage instead of eating it on the side. I had potatoes earlier, so
I didn’t see the need to have them again, but did cook some green beans to go
along with my cabbage and vegan corned beef. I am excited that there is enough
left over “corned beef” to make hash in the morning. I should have time too
since I start my new job tomorrow, but not until 9:30 am. Here is what you need
for the corned beef:
1 15 ounce
can Kidney Beans
1 cup cooked
brown rice
½ cup
walnuts
½ cup
nutritional yeast flakes
2
Tablespoons of coconut flour (I put coconut into my wheat grinder, not a great
idea, it got a little sticky)
1 teaspoon
ground caraway seed (I threw this into the wheat grinder to try to force out
the coconut, it worked but not well)
1 teaspoon
of Spike brand seasoning
½ teaspoon
of mustard powder½ Tablespoon of Onion Powder
¼ teaspoon of ground cloves
1 Tablespoon apple cider vinegar
½ Tablespoon molasses
1 Tablespoon of Bragg’s liquid amino acids
2 Tablespoons olive oil
In a food
processor pulse the walnuts until broken down. Add in the rest of the
ingredients and run until well combined. Form mixture into a load and place on
a well-oiled cookie sheet, oil the sides and top of the loaf and bake for 40
minutes in a 350° oven. Take out and slice thinly and bake another 10 minutes.
Mine kind of crumbled, so I am not sure if I needed more liquid. If you want
you could add up to a half a cup of vegetable broth for a moister loaf.
