Thursday, March 12, 2020

Colcannon (Irish Mashed Potatoes) and Irish Soda Bread (Spelt)



Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish.

I am vegan, so this is a vegan colcannon-- no dairy butter or milk involved.

The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt):

Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley

INGREDIENTS (2-4 servings)

2 T. Olive Oil (or water, or coconut oil)
1/2 Cabbage, shredded
2    Leeks, finely sliced (or shredded)
4 cloves minced Garlic
4 C. peeled, diced Potatoes (I used yellow flesh Yukon Gold)
1/2 C. Water (if using Instant Pot-- enough to cover vegetables if using regular pot on stovetop).
1 tsp. Fine Sea Salt
Black Paper
Finely chopped Green Onions and Parsley

METHOD:

(Using Instant Pot)

  1. Using the saute setting, take about 5-10 minutes to stir the cabbage, leaks and garlic in olive oil until tender
  2. Turn off the Saute setting
  3. Add in potatoes and the water.  Put on the lid and set the pot for Steam and 10 minutes.
  4. Release steam.  Remove the lid.  Add salt and mix.  Mash in the cannister with potato masher if you wish, or remove to a large bowl and mash.  You may add non-dairy milk (rice, soy, oat) and a couple of tablespoons of vegan butter if desired.  If the potatoes are perfectly steamed through, and they often are, you may wish just to mash without adding in non-dairy milk and/or vegan butter.
  5. Stir in green onions and parsley.  Sprinkle pepper.
  6. Serve piping hot.
(Using on-stove pot)

  1. Put the potatoes in the pot and add water to cover the potatoes.  Bring the pot to a boil and let it cook until the potatoes are tender, about 20 minutes.
  2. In another large pot, cover the cabbage with water and boil for about 15 minutes.  
  3. Drain the cabbage and set it aside.
  4. In a third pot, cook the leeks in about 1 cup of water (or 1 cup of soy (rice) non-dairy milk) for about 15 minutes.
  5. When the potatoes are cooked, combine them with the leeks, salt and and non-dairy milk if desired.  Mash well.
  6. Add in the cabbage and stir together.
  7. Add salt and pepper to taste, and serve garnished with parsley and green onions.
You can eat these delicious "Irish mashed potatoes" on St. Paddy's Day or any day of the year!  Enjoy!  If you are having soup today (or tomorrow) you might want to bake up an easy-peasy loaf of vegan soda bread.  I use spelt flour in the recipe (because I like this ancient grain) but you can just use about half white and half whole wheat instead.



Vegan Soda Bread Recipe (made with spelt flour and NO buttermilk)

Here are the ingredients for the soda bread:

(Look up Metric measurements:)

  • 3 cups spelt flour (or 1 3/4 cup plain white flour, 1 1/4 cup of whole wheat flour)
  • 1/2 cup rolled oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda (NOT baking powder)
  • 1 tablespoon fennel seeds or currents (optional)
  • 1 1/4 cup non-dairy milk (I used almond milk--oat, rice, soy are all good neutral-tasting choices)
  • 1 tablespoon apple cider vinegar or lemon juice
Method:
  1. Preheat oven to 425 degrees Fahrenheit (Look up Metric measurements:)
  2. In medium-large size bowl, mix dry ingredients well.
  3. Stir non-dairy milk and vinegar or lemon juice together and add to the dry ingredients, mixing to combine.  
  4. Make a ball and place on a piece of parchment paper on a pan, or on a pizza peel (paddle) if you plan to use a pizza stone already heated in the oven and waiting for the bread.  
  5. Cut a deep cross -- almost to the base of the ball-- in the dough-- this is what allows the inside of the bread to bake properly.
  6. Bake the dough for 30 minutes.
  7. Enjoy! (and if there are leftovers, enjoy it as toast later!)
The potatoes, cabbage and leeks in colcannon were the staples of Irish immigrants to North America.  Learn more about the potato (along with other recipes) by clicking on the fries below:





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