Dr. Padma Garvey

The plant-based Doctor Mom 

Colcannon/Irish potatoes and cabbage

Fat calories: negligible

Happy St. Patrick's Day!!

In 2010, we went to Ireland.  We spent all of our time touring the West coast and spent several days in a grand, secluded country inn called The Renvyle House.  The scenery was simple magnificent and was exactly like that in Waking Ned Devine (highly recommend the movie if you have not seen it).  We walked along rolling green hills, past quaint little houses that rested at the foot of the mountains.  The Renvyle House had all the amenities, including a world class chef who has a Michelin Star.  What made it even better for me was that he was also given an award for his vegetarian cooking.  

Colcannon was a common item at the dinner meals there. 

Take one head of green cabbage and remove the hard core.  Cut the cabbage into one eight pieces and place in a shallow pan with about three inches of vegetable broth.  Let the cabbage cook until extremely tender.  You may need to add more broth.

Fill a separate large pot with cold water.  Wash four red potatoes and drop into the pot, skin and all.  Boil the potatoes until fork tender.  

In a medium skillet, add one teaspoon of olive oil and heat to medium.  Thoroughly rinsed two heads of leeks and cut into fine slices.  Use the white part of the leek and only the very beginning of the green part.  Sauté in the oil with several pinches of salt and 1/8 teaspoon of nutmeg.  Let the leeks cook down very well.

Drain the potato water and use the liquid from the cabbage to begin mashing the potatoes.  Add one packet of silken tofu, salt and pepper to taste and continue to cook under low heat until the tofu has combined.  Once the potatoes are well mashed, add the cabbage, leeks, and combine well.   Add salt and pepper to taste.