Gluten-free St. Patrick’s Day: Leek Kale Cabbage Colcannon Recipe

March 17th, 2011 yum Posted in Dinner Party, Kale, Nut Free, Party Food, Potatoes, Rice Free, Soy Free, St. Patricks Day, Vegan Option 9 Comments »

I have to admit, I have never had green beer. Back when I was a college student, they hadn’t come out with all the wonderful gluten-free beers that are out today. Root beer was my brown bottled beverage of choice, and I never got my ID checked to buy it, which somehow takes all the fun out of it. And, even more of a shame is the fact that despite all my travels, I’ve never been to Ireland. I hear my family has some Irish ancestry, though. And, given my pale skin, hazel green eyes, and intolerance to gluten, I can believe it. This might be why I love the idea of St. Patrick’s Day, and love the idea of having a dinner menu that celebrates a culture halfway around the globe from us. You know me, I’ll take any excuse to explore an international cuisine!

Previously I’ve made a delicious vegan pot pie and dill bread to celebrate St. Patrick’s Day. I love these recipes, but this year I wanted to do a little something different, so I started searching online. Once I came across an Irish dish called Colcannon made from potatoes, cabbage, or kale my mission was clear. I needed to make this lovely dish in celebration of my deep love for that most healthful of emerald-green veggies, kale. But I also needed to make it a bit rich and naughty so my green-leafy veggie reluctant husband would enjoy it too. Thus I used copious amounts of butter and salt, and even dipped into Baby Yum’s organic whole milk, to create something rich enough to qualify as celebration fare. If you are feeling a bit more health conscious than I am, or have a more greens-enthused family, feel free to cut down on the butter (or use a vegan substitute such as margarine or coconut oil) and use the salt more sparingly. Keep in mind that the seasonings on the green flavor the plain potato as well, and go forth and experiment. I hope you enjoy this dish as much as I do, and as much as I suspect my potato-obsessed Baby Yum will tonight for dinner.

I’m cooking at my in-law’s house in Boulder, Colorado this week. It always feels like a holiday cooking at someone else’s house- as long as they have the gluten contained. (My in-laws are very careful about keeping gluten away from us, bless them!)

I don’t think I cook with cabbage near enough. It is surprisingly tasty in Japanese okonomiyaki, savory cabbage pancakes/ pizza, and equally good with an Indian spiced-treatment of caramelized onions and golden cabbage. I’ve even had it in a delightful raw sesame oil salad- so yummy and good for you! You can’t even see the cabbage in the end product. Good for cabbage-haters!


Looking for more gluten-free vegetarian recipes for St. Patrick’s Day?
*Colcannon Puffs at Fat Free Vegan
*
Gluten-free Irish Coffee Cupcakes at Simply Gluten-free
*Elana’s Gluten-free St. Patricks Day Recipes, including one for Irish Soda Bread (yummy) and Peppermint Patties
*Vegan Spinach Pie Recipe from the Book of Yum
*Karina’s Delicious Gluten-free Irish Soda Bread Recipe
*Vegan Colcannon Casserole at Manifest Vegan
*Dairy-free Mint Chocolate Chip Ice Cream with a surprise from Gluten Free Easily

Vegetarian Colcannon with kale cabbage and leeks Recipe
Ingredients
8 small potatoes, washed with eyes removed
3 tbsp. butter (or Earth Balance margaarine for vegan)
3 leeks, green tops removed, with white part sliced in half horizontally, soaked in water and then drained and chopped into 1/4 inch crescents
1/4 small cabbage, quartered and then thinly sliced
handful of de-veined kale, cut into bite size slices
copious amounts of salt and pepper
Generous glug of the highest fat milk in your house (hey, this is holiday food)- unsweetened plain non-dairy soy, almond or rice milk for vegan

Sunny Paris or other shallot-or-onion + dill herbal blend (optional)

Directions
Quarter potatoes and boil in a pot for 30 minutes or until soft enough to mash

Heat one tablespoon of butter in a pan on medium and add about 2 leeks worth of chopped crescent shapes, sauteeing until softened. Add your kale and an additional 1/2 tbsp. of butter. Sautee for a minute or so. Sprinkle with salt and pepper and then add a dash of water, covering the pan and lowering the heat. Let cook on low for 10-20 minutes, covered, or until kale is buttery soft and leeks are nicely caramelized. Remove to a bowl. Melt another tbsp. of butter in the pan on medium heat and add your remaining leek crescents. Sautee for a minute or two and then add your thinly sliced cabbage. Cook your cabbage for about five minutes, and then add your remaining 1/2 tablespoon of butter, generous amounts of salt and pepper to your taste, lower heat and cover until you have nice caramelized leeks and very soft, buttery cabbage with light browning. You may wish to turn the cabbage once during this.

While the cabbage mixture is cooking on the stove-top, mash your potatoes with a masher and add your glug of rich milk. Fold the leek-kale mixture into the potatoes gently. When the cabbage-leek mixture is done, you can add it to the potatoes as well. Don’t over-stir; you want the potatoes to have a slightly lumpy, rustic presentation.

Sprinkle with a dill-onion type herbal blend and serve.

Serve in a pretty piece of pottery as a side dish for a St. Patrick’s Day themed feast!

Notes
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St. Patrick’s Day: Vegan No Cheddar Spinach Pie recipe

March 16th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Holiday, JM friendly, Karina Friendly, Nutritional Yeast, Spinach, Squash, St. Patricks Day, Vegan, tapioca starch free 10 Comments »


Being gluten, dairy, nut, and soy free makes coming up with a good cheese substitute difficult. When I was simply dairy free, nut or soy recipes allowed me to enjoy “cheesy” dishes like lasagna or pizza. Once I had to cut out nuts and soy, I was a bit stumped. I still had great pizza- olives were tasty and generally safe, and sunflower seed pesto was my friend. But the cheesy element was just not quite there. Luckily I can still have nutritional yeast, and recently I was inspiredby several recipes online to come up with this everything free, yet still tasty smoky cheesy sauce. Since the only non-dairy milks i can have right now are hemp and coconut and hemp milk makes a weirdly rubbery-tasting sauce, this recipe is alternative milk free, with a base in nutritional yeast and quinoa flour. It’s half gravy-inspired, half uncheese-recipe-inspired… and is so good that I couldn’t stop myself from dipping into it all by itself. It really sings as a “cheesy” topping for veggies. And just last night I used it to make something I hadn’t had in a very, very long time- a luscious and super addicting spinach pie, perfect for a green Saint Patty’s day. This recipe is best suited to a vegan palate- or at least, someone willing to accept a less than traditional “cheese.” DH and my dairy-free mother both enjoyed it, and DH commented that in pie, the cheese smelled like nachos. Mmmm, nachos. Let’s see, if i deep fry some homemade millet or sorghum tortillas in chips… top with sunflower seed refried ‘beans’… add some Smoky un-cheddar… we just might have another use for this recipe! Got any more ideas? Share in the comments!

Shared as an entry in Gluten-free Wednesdays

Gluten-free dairy-free soy-free Smoked un-cheddar sauce
Ingredients
1 tbsp olive oil
1/2 of a large onion, minced
3/4 cup nutritional yeast
1/4 cup quinoa flour
1 1/2 cup water
2 tbsp Earth Balance soy-free margarine
3 tbsp. tomato paste
1 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
Directions
Heat olive oil on medium in nonstick pan and saute your onion until it turns translucent. Then add your nutritional yeast and quinoa flour, toasting lightly. Lower the heat to medium-low, and whisk in one cup of water that you slowly add to the pan. When you have a nice smooth sauce, add your soy free margarine and tomato paste, mixing thoroughly. Season with salt, pepper, and smoked paprika. Let sauce thicken until it gets to your preferred “cheesy sauce” texture. Add water as needed if the sauce gets too thick. Take off burner and enjoy!
Gluten-free Vegan Smoky Uncheesy Spinach Pie Recipe
Ingredients
Dough:
3/4 cup quinoa flour
1/4 cup arrowroot starch or tapioca starch
1/2 tsp salt
1/3 cup Organic Palm Oil shortening such as spectrum
2 tbsp dairy free milk of choice (plain hemp, rice, or almond)

Filling:
2 or 3 bunches spinach (3 bunches for just spinach, 2 bunches if you add 1 bunch of beet greens), blanched, drained and diced
3/4 recipe of my smoked un-cheddar sauce

Directions
Combine flours, salt, and shortening in a food processor fitted with the S-blade. Process until all ingredients are combined and it starts looking mealy. Add your dairy-free milk and process again. It should start to form a ball. Using a spatula, scoop out your dough ball and shape into a nice ball in your hands. Wrap in plastic wrap and refrigerate for 30 minutes to an hour. (You can rush this step but dough will be more persnickety.)

Meanwhile, prepare your spinach and make the smoked un-cheddar sauce. Mix the two together in a bowl and reserve.

Preheat oven to 375.
Place your chilled ball of dough in a gallon sized, freezer-safe ziploc bag. Roll thinly to cover the whole interior of the bag. Cut out the sides of the bag and peel back the top. Place with remaining bag side DOWN over an inverted pie pan (a). Place another inverted pie pan (b) on top of the naked dough and flip your tins so that they are right side up. Remove pie pan (a). Carefully peel back the remaining ziploc bag sheet to reveal a pretty pie crust.

Pre-bake pie crust for 5-10 minutes. Don’t worry if it cracks on the bottom- it will taste just as good as a gorgeous, uncracked crust and no one sees anything but the top part of the crust.

Fill with your blanched and drained spinach in your smoky un-cheddar sauce. Bake for 20 minutes or until top looks set and lightly browned.

Serve and enjoy!

Tastes great cold the next day!

Vegan Cheesy Basil Acorn Squash Recipe
Ingredients
1/2 baked fresh acorn squash
a few tablespoons fresh basil, julienned

1/4 recipe Smoky un-cheddar sauce
fresh ground pepper, to taste

Directions
Either scoop out baked acorn squash flesh OR slice into attractive serving slices. Sprinkle with fresh basil and smother with smoky un-cheddar sauce. Add some more fresh ground pepper, to taste, and enjoy!
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