There is nothing more fun than making traditional foods for holidays. It’s
coming up on St. Patrick’s Day so it’s time for Colcannon, Bubbles & Squeak
and Naturally Green Frosted cupcakes!
First up, the most traditional dish of the day - mashed potatoes and kale. It is
so easy, it isn’t even a recipe. This makes 4 to 6 servings. You can make it as
Colcannon or take the extra step and fry it up and call it Bubbles and Squeak. which makes 4 to 6 servings.
Colcannon/Bubbles And Squeak Ingredients:
2 big russet potatoes
3/4 cup soy milk
1 tablespoon Earth Balance
1/2 bunch lacinato kale
Water for boiling
Ice for ice bath
2 scallions, sliced thinly
S and P
Colcannon/Bubbles And Squeak Instructions:
Peel and chop the potatoes. In a medium pot, cover with water and add salt.
Bring to a boil and cook all the way through.
Bring a large pot of water to boil and prepare an ice bath. Take the center rib out of the kale. Using tongs, drop the kale into boiling water and blanch for 30 seconds. Place right into the ice bath. Using a salad spinner, dry the kale as much as possible and then chiffonade. Set aside.
Slice the scallions thinly, white and green parts.
Drain the potatoes. Mash them with a potato masher and mix in the soy milk, Earth Balance, salt and pepper. Mix in the scallions and kale. Taste and adjust seasonings.
For Bubbles and Squask, heat some oil in a skillet and drop the Colcannon onto the hot oil. Cook until the bottom browns and then mix around to heat through. Enjoy!
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla powder
1 cup cold water
1/2 cup sunflower oil
1 tablespoon freshly squeezed lemon juice or 1 tablespoon apple cider
Makes 24 mini cupcakes
Preheat the oven to 350. Line a mini cupcake tin with cupcake holders.
Sift the flour into a mixing bowl. Add the sugar, baking soda, salt and vanilla powder. Mix well with a fork. Add the wet ingredients and mix until incorporated.
Using a small ladle, fill the cupcake holders. Bake for 25 minutes. Let cool before frosting.
Ingredients For Naturally Green Frosting (makes enough for 24 mini cupcakes):
1 1/2 cups powdered sugar
5 baby spinach leaves
1/4 cup Earth Balance, softened
2 tablespoons vegan milk (I used oat)
1/2 teaspoon vanilla powder
** I used my Vitamix to make this frosting. I am not sure if a regular hand
mixer or blender would pulverize the spinach.
Naturally Green Frosting Instructions:
Place all ingredients into the Vitamix and blend until frosting is green and smooth.
Use a frosting spatula and frost each cupcake with a small amount of frosting.
We love to eat these immediately but you can also let them stand so the frosting has time to set. Either way, enjoy!