Vegan Irish Cream Recipe

Bailey’s Irish Cream was something that I missed, particularly around the holidays, since becoming vegan. This year, I decided it was time to change that by making my own. It worked!

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Ingredients

2 cans coconut milk (or 1 can plus 1 equal amount of soy milk)
½ cup sugar
2/3 cup espresso
1 T chocolate syrup
¾ cup Jameson Irish Whiskey (or other brand)

Process

Prepare 2/3 cup espresso and set aside to cool.

Combine coconut milk and sugar in a pan. Gently heat to boiling, stirring frequently or constantly. Reduce heat to a soft boil and continue to cook, stirring very frequently or constantly, for 10-15 minutes, until milk thickens. You want it somewhat thicker than you would like the final version, as you’ll be adding liquid in the next step.

Whisk the espresso, chocolate syrup, and Jameson into the condensed milk.

Pour into glass jars and store in the refrigerator. This will make a little over a quart canning jar.

Enjoy with coffee, over ice, or in recipes.

Vegan Colcannon – Recipe

This old Irish recipe traditionally contains cabbage, but here kale is substituted and it’s extremely yummy.  This makes a great comfort food side dish with a little nutrition wrapped in!  Even my greens haters will eat it.

Colcannon

5 lb chopped potatoes (peeled or not)
5 cloves garlic, minced (optional)
4 T 0live oil
8 cups roughly chopped kale
3 tsp soy sauce
1 tsp liquid smoke
2 T nutritional yeast (optional)
4 T soy milk or creamer
Salt and pepper to taste

Chop potatoes (skins on or off) and put on to boil.  Put olive oil and garlic in a large pan and sauté the garlic until fragrant.  Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender.  When potatoes are tender, drain.  While potatoes are draining, add milk to kale mix to warm.  Then combine ingredients and mash by hand or with an electric mixer.  I leave these a little more solid than I would mashed potatoes, since the kale is in there.  Salt and pepper to taste.