My protogrove’s Imbolc potluck theme was “get creative,” so I decided to do just that and play with a recipe for beef and Guiness stew in the Irish Traditional Cooking book. To make it vegetarian, I first had to get the extra stout variety of Guinness brewed in North America. It’s the only vegetarian variety. Then, to be creative, I made seitan from scratch. I used this recipe which is normally used for making vegetarian “ribs.” The seitan comes out nice and chewy! I chopped it into little cubes and added it to my stew of carrots, onions, and potatoes. The book’s recipe said to serve with potatoes, so I just went ahead and made them a part of the pot.
It was a hearty dish with enough to share at a modest potluck. I’m really happy with how it came out, but my husband, who never seems to get enough salt, felt it needed more of a savory flavor. Definitely something to play with, but I generally try to limit the sodium we consume.