Hi friends! I thought while I was off frolicking around in a foreign land, it would be fun to turn Everyone Is Vegan over to a few of my blog community pals. This is a little bending of the rules in my 100 daily posts challenge, but I made the rules, so I break the damn rules!
First up, we have Maud from FoodFeud, appropriately an NYC blogger with a passion for delicious, healthy homemade vegan foods, much like my own. So while I’m taking a break from my own kitchen to stuff myself in some of New York’s amazing vegan restaurants, let’s have a look inside Maud’s Brooklyn kitchen! Thanks so much for the post, buddy! Colcannon is top of my list to make when I get back into my own kitchen next week. Kale + sweet potato = love!
Hey guys, this is Maud at FoodFeud. While Ainslie is gallivanting about the streets of Noo Yawk City, I thought it would be fitting to make a traditional meal from one of the larger immigrant groups that have a presence here.
I thought about Chinese food (apparently Manhattan’s Chinatown is one of the highest concentration of Chinese people in the Western Hemisphere), Italian food (for my boyfriend), Jewish food (more Hamentaschen, perhaps?), or Polish food (I live near two different densely populated Polish communities) but finally settled on a well known Irish meal of colcannon. My family is mostly Irish and I figured St. Patrick’s day is coming up soon (okay, like a month), plus colcannon is often made with a wonderful vegetable that both Ainslie and I love: kale! I also have half a head of cabbage in my refrigerator waiting to be used, so why not?
I don’t eat potatoes often much anymore, but a guest post is a special occasion! I made a slight bit of a healthier twist on this traditional meal by doing half sweet potato but I also think it adds to the theme by being white, orange and green, which just so happen to be the colors of the Irish flag.
Anyway, Ainslie, I hope you’re having a great time and I hope everyone enjoys the recipe.
White, Orange and Green Colcannon
1 large sweet potato
3 small white potatoes
Non-dairy milk, to taste (optional, I didn’t use any)
½ head of cabbage, shredded
½ bunch of kale, torn into pieces
½ onion, chopped
1 TBS vegan butter or oil (I used Earth Balance)
Salt and pepper to taste
-Bring some salted water to a boil in a large pot.
-Peel and chop your potatoes, and add them to the boiling water. Lower heat and let cook until potatoes are tender. Drain, rinse with cool water, and drain again. Mash, leaving some largish chunks. Add non-dairy milk if desired. Set aside.
-In a large pan, add the butter, onion, cabbage and kale and cook until onions are translucent and vegetables are wilted. Add a splash of water to speed up the process and keep the vegetables from sticking to the pan.
-When vegetables are cooked, add to the potato mash and mix together.
-Salt and pepper to taste and serve!