In the Kitchen: Vegetarian Colcannon

Tamara Petro, Holistic Nutritional Health Coach and Raw Cooking Instructor ( www.therawnaissance.com ), was back in the kitchen demonstrating her raw and vegan version of a traditional Irish side dish called Colcannon. 

This dish is typically prepared with potatoes and cabbage or kale. Tamara’s is super flavorful, and uses kale. It is also vegetarian and vegan (no bacon or corned beef added!), and has both a raw or cooked option. Colcannon uses healthy carbohydrates and fats. It’s also gluten dairy-free as well!

 

Vegetarian Colcannon

1 head of organic cauliflower

2-3 parsnips (optional-adds depth of flavor)

2 cups finely chopped kale

½ to 1 cup of almond or other dairy free “milk”

3 leeks, sliced (use the fleshy white parts)- option: use scallions if desired)

Clove of garlic (adjust to taste)

1 Tbs nutritional yeast (optional)

Optional: Dash of Bragg’s liquid aminos or coconut aminos (soy free)

Dash of paprika

1/4 tsp nutmeg

¼ tsp of thyme or sage

Sea salt

Extra Virgin Olive Oil

Water

Pepper to taste

Raw Preparation: Wash and (large) Chop cauliflower, parsnips, garlic and and leeks and put in clean water in separate jars overnight in dehydrator if you own one- or for 2 hours (in jars, with water, the same way) on the lowest oven temperature the day of preparation. This doesn’t cook them, but will tenderize and mellow the flavor of the vegetables.

Blend in a food processor, adding the “milk” slowly until it is creamy but not runny (lumpy is ok if you like it!). Add all of the above yeast, aminos, seasonings, salt and pepper. Do not yet add the kale. Season to your own taste. These are your “potatoes.”

Separately, wash and dry the kale, chop it finely, then “rub” it gently with Extra Virgin Olive Oil and a dash of sea salt to tenderize it in a bowl.

Lastly, add the chopped kale to the “potatoes,” folding it in entirely, and enjoy! You may eat immediately, or refrigerate the day before and warm this is in a dehydrator or low temp oven just before eating.

Cooked Preparation: Prepare the cauliflower, parsnips, leeks and garlic by washing and chopping,  then steaming or lightly sauteeing, with water and a dash of olive oil) the veggies to maintain as much of their vitamins and flavor as possible (add parnsips and leeks first, then carefully add the cauliflower and garlic as to not overcook them). Blend with the exact same ingredients as in the above “Raw” directions, or hand-mash them if soft enough and blend well. While the “potatoes” are cooking, you can lightly steam or sautee the kale in a little water, a dash of olive oil and sea salt, in a separate pan. Add the cooked kale to the “potatoes,” folding it in entirely, and enjoy!

More alternatives for this dish:

1.      Serve the colcannon in a dish, over some chopped, organic mixed vegetables (fresh or frozen), and season them with sage, paprika, oregano, and thyme, salt and pepper, for a variation on “Shepherds Pie.”

2.      A pairing: Serve this colcannon dish alongside a dish of raw (and warmed in a dehydrator for two hours), or lightly steamed or sauteed sliced carrots and purple cabbage. Add a dash of olive oil, seasoning and sea salt and pepper.