Colcannon
No need to worry about black cat-related superstitions today, as our furry feline is too busy contemplating how in the world a little red cabbage is able to transmogrify into delicious mashed ‘potatoes’.
Colcannon are Irish mashed potatoes that are traditionally served on Halloween and can have small toys for kids hidden within in the bowl. In America, that’d be considered a choking hazard, but we love it all the same and want to celebrate with an unexpected twist on the classic by decorating the bowl with a spooky garnish like a toy black cat or large toy spider. This colcannon is loaded with chopped red cabbage, leeks and lots of vegan butter - not exactly something you’ll want to scoop into a trick-or-treater’s bag!
Make the colcannon – Fill a large saucepan with the potatoes and cover with cold water. Bring to a boil and cook for 30 minutes until the potatoes are tender when pierced with a knife. Drain.
While the potatoes are cooking, warm the soy milk with the butter until melted. Keep warm.
In a medium skillet, add the olive oil. Add the chopped leek and cook over medium heat for 10 minutes. Add the garlic and cook for 5 more minutes. Add the chopped red cabbage and stir to combine. Cover and reduce the heat to a simmer and cook for 7-10 more minutes. Keep warm.
Mash the potatoes with a potato masher. Pour over the warm soy milk and melted vegan butter. Season with salt an pepper. Fold in the leek, garlic and cabbage mixture. Spoon into a serving bowl. Decorate the bowl with a Halloween toy, like a bat or spider. Serve warm.
serves six
COLCANNON
- 3-4 large Yukon gold or Idaho potatoes, peeled and cut into chunks ( about 2 lbs)
- 2 tbsp olive oil
- 1 leek, white and light green parts only, finely chopped
- 2 cloves garlic, minced
- 1 cup red cabbage, coarsely chopped
- ¾ cup of warm soy milk
- 4 tbsp vegan butter
- salt and pepper to taste