Today, for breakfast, we had homemade cinnamon rolls. Not to be outdone, dinner said, “hold my beer,” and came around with colcannon and corn on the cob. Yum!
If you don’t know colcannon, this old Irish recipe traditionally contains cabbage, but here kale is substituted because why not? This makes a great comfort food side dish with a little nutrition wrapped in! Everyone in the house likes it, even if they aren’t into greens.
5 lb chopped potatoes (peeled or not)
5 cloves garlic, minced (optional)
4 T olive oil
6-8 cups roughly chopped kale
3 tsp soy sauce
1 tsp liquid smoke
2 T nutritional yeast (optional)
4 T unsweetened soy milk
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.
Instant Pot Corn on the Cob
6-8 ears of corn
2 cups of water
Shuck and clean corn as usual. Add 1 cup of water into the instant pot. Place corn on top of the rack/trivet. Cook at high pressure 2 minutes. Allow to cool for 3 minutes then quick release.
I have a tiny obsession with purple potatoes. They are so pretty! And they taste good (because… potato) and have more nutrients than an average white or yellow potato.
Tonight, as I looked through the fridge, I decided that I wanted to do something with the purple potatoes, the broccoli, the baby bella mushrooms, and some vegan bacon. So, I did! This recipe would be really easy to “un-vegan” if you wanted to make it for omnivores!
1 package of vegan bacon, sliced into 1/3 inch slices (I used SweetEarth Benevolent Bacon – post not sponsored – I purchased this via Imperfect Foods – my link)
1 large or 2 small onions, sliced thinly
1 pint of baby bella mushrooms, sliced
8-12 purple potatoes, sliced thinly
1/2 to 1 cup of vegan cheese shreds (I used Follow Your Heart)
2 large heads broccoli, cut with 1/2 of stem remaining on the florets – you can absolutely skip the broccoli if you aren’t feeling it!
Drizzle some olive oil into a LARGE skillet.
Sauté the bacon until nice and crispy and either push to the side of the skillet (away from most of the heat) or set aside.
Sauté the onions in the same pan, which now has some of the bacon flavoring. Add a little more olive oil or cooking spray as needed. Allow to cook until soft and beginning to caramelize. Either push to the side by the bacon or set aside.
Sauté the mushrooms until cooked well and maybe even a bit crispy in parts.
Now put the onions, bacon, and mushrooms all in a bowl or two because it’s potato time.
Start your oven preheating to 375*
This next part is time consuming, I admit, but I think it made it better. If you want to skip this step, you probably could.
Put 1 layer of potato slices in the skillet and cook on each side until they brown and crisp up some. Repeat until all potatoes are done.
Using a 9×13 casserole pan, layer potatoes, onions, bacon, mushrooms twice. If you have people in your house who won’t eat mushrooms, like I do, you can cook them off to one side of the pan. They will still take on some bacon flavor and add a little umami to the rest of the dish. And then the mushroom lovers get all of them!
Add your broccoli florets on top in a layer. Spray lightly with cooking spray or olive oil.
Chuck the whole thing in the oven and let it cook until the broccoli is done. This may take about 30-40 minutes. I put a pan of water next to the casserole to generate a little steam and help keep the broccoli from getting too crispy.
This was voted an A+ by all members of the household, and that’s saying something! So, we’ll be doing it again.
1 ½ tablespoons curry powder or garam masala (your preference)
1 large can diced tomatoes, drained
8-10 medium potatoes chopped small (1/2 inch)
2 carrots peeled and sliced into thin slices
2 cups split peas
4 cups vegetable broth
1 small can tomato paste
1 can coconut milk
Salt and pepper to taste
Sauté onions, peppers, garlic, ginger, and spices in olive oil. When onions are soft add diced tomatoes, broth and split peas and let cook at a boil for 20 minutes. Add and carrots and potatoes and continue to cook at a soft boil until potatoes and peas are almost done. Add the tomato paste and coconut milk and cook for an additional five. Serve over rice.