Hi again! Top o’ St. Patrick’s Day Weekend to you! While many are celebrating their “Irish Luck” at the pub with Guinness, I am at home sipping a very un-festive glass Pinot Noir & absorbing all that I took in at today’s TEDx Encinitas conference (more on that later!). To celebrate this Irish holiday, I have an oldie but goodie to, well, re-share, with you. A few months ago while doing some “mass post tagging,” I accidentally did some “mass post deleting.” Unfortunately, here on Tumblr, once it’s gone, it’s gone. Luckily I was able to retrieve a google cached version if it, & the other recipes I so stupidly wiped & will be able to repost. Below is the original post in all it’s glory!
Yet, another cabbage made it’s way into my CSA share last week, but this time I didn’t fret. After a few successful & yummy cabbage dishes under my belt I was ready to tackle more. The featured dish? “Irish Colcannon” with a vegan twist…
While there are many variations of this rustic dish, colcannon is traditional Irish fare made from mashed potatoes & cabbage, or kale. It is often doctored up with chives, sour cream, butter, leeks, bacon, or ham. I would’ve preferred to use kale as my green, I decided to save the kale for juicing & make use of the savoy cabbage. Instead of the typical russet potato, I used a variety of Yukon gold, red & purple potatoes to add a bit of color & variation to the dish. Besides, I do not have a potato ricer, & russets are a challenge to mash with a fork. To substitute the bacon, I used Torfurky Italian Sausage, as I love the flavor & bursts of sun-dried tomatoes speckled through out.
“Colorful Vegan Colcannon”
***Serves 2 as a main, or 4 as a side dish
- 4 cups chopped potatoes
- 4 cloves garlic, minced
- 3 Tbsp vegan margarine
- 4 cups chopped green cabbage
- 1 cup chopped vegan sausage
- 1 tsp Bragg Liquid Aminos (or soy sauce)
- 1 Tbsp nutritional yeast
- 4 Tbsp unsweetened almond milk, warmed
- 3 sprigs thyme, leaves leaves only
- Sea salt & black pepper to taste
- Chop potatoes into 1″ cubes & bring them to a boil in salted water. You can peel your potatoes if you prefer, but I kept the skins on to boost flavor, texture, & nutritional value.
- Add vegan margarine & garlic to the bottom of a dutch oven. Cook until the margarine is melted and the garlic is fragrant, then add cabbage & toss well to coat. Add sausage & liquid aminos & cook over medium heat until cabbage is cooked down & tender.
- Once potatoes become fork tender, drain well, then add to the warm cabbage & sausage mixture. Mash with a large fork or potato ricer.
- Mix in the nutritional yeast, herbs, & warmed almond milk. Add salt & pepper to taste. Serve immediately.
- Creamy, buttery potatoes, tender cabbage, zesty vegan sausage make this a delightful & comforting dish to savor on St. Paddy’s Day.
As they say in Ireland, ”May your pockets be heavy & your heart be light, may good luck pursue you each morning & night.” Cheers!
Oh & sorry for the radio silence around here! Busy as usual, & got a bit off schedule & then my dog broke my computer! I know, I know, sounds a bit like “dog ate my homework” & we all know how well that excuse was received. But really, it was already on the fritz, & then she knocked it off of the couch on to the hardwood floor while it was open & on. Needless to say, it was toast. It took me a week or so to come to terms with the fact (& make room in my budget) that I needed to replace it. I finally brought myself to do it, so happy extravagant birthday to me. I have to say, though, it is amazing & I love it. So stay tuned for more regular scheduled blog-casting, coming soon!