Colcannon

Ok, I admit it. I watch Diners, Drive-Ins, and Dives. I avoided it for a season or two but when they went to New Mexico on several shows, I had to watch. I love New Mexico and the food there.

A few shows ago, Guy Fieri was at some joint that makes hash out of all sorts of things. I didn't really care much except that one of the hashes they were making seemed to be a kitchen sink sort of recipe. They tossed in all sorts of things including broccoli rabe and something called colcannon.

The word colcannon was vaguely familiar. I knew it was Irish, but didn't know what went into the dish. The traditional version includes pork, mashed potatoes, and cabbage with onions. Obviously, the pork was out in a vegan version, but the combination sounded nice in my head.

As we wait for the first major snow storm of the season, it seemed like a perfect day to develop a colcannon recipe of my own.

My version uses store-bought cole slaw mix and the entire thing can cook in one skillet and a steamer pot. If you need the pork flavor, you can add Bacon Salt in place of the chipotle powder or paprika that I use in the recipe.

Leftovers can be refrigerated and formed into patties the next day. Fry them in a skillet with a little olive oil until heated through and the outside is brown - delicious!

Colcannon
4-6 servings

4 medium potatoes, peeled and in a 1 1/2 inch chop
2 garlic cloves, peeled
1 1/2 large onions, sliced
1/2 tsp thyme
3 c cole slaw mix
1/4 c Earth Balance 'butter'
1/4 c soy or almond milk
1 1/2 tsp chipotle powder OR smoked Spanish paprika
salt
freshly ground black pepper
Daiya cheese to garnish, as desired

Bring your pot of water to boil and place the potatoes and garlic cloves in a steamer basket. Steam about 18 minutes or until a fork enters the potatoes easily

While that steams, heat 2 Tbs olive oil in a 12 inch skillet, add the onions, 1 tsp of salt and the thyme, and saute slowly until they carmelize

When the potatoes are ready, remove the steamer basket with the veggies and dump into a food mill. Mill potatoes and garlic using the large holes into a large mixing bowl.

Add 1 Tbs salt to the steamer water and bring back to the boil.

Add the cole slaw mix to the boiling steamer water and cook about 6 minutes. Drain well.

Add the onions and cole slaw to the mixing bowl with the Earth Balance, soy milk, chipotle powder and black pepper. Mix as little as possible to combine. Taste for salt and add as needed.

Serve with Daiya cheese sprinkled on top.

Zucchini - Tomato Gratin

The latest issue of Vegetarian Times had a Zucchini - Tomato Gratin recipe, and as luck would have it, I had baby zucchini and tomato sitting on the counter tonight. The VT recipe seemed a bit predictable to me, so I have changed it up, and you can do most of it outside on the grill if you want.

I'm confident that anyone who tries this recipe will add it to their regular rotation. The fresh tarragon and oregano bring a bright and unexpected pop of flavor that you are bound to enjoy.


Zucchini - Tomato Gratin

3-4 medium tomatoes, in 1/4 inch slices
4-5 small zucchini, thinly sliced (1/8 in or so)
salt

2 tsp olive oil
1 Tbs Earth Balance butter substitute
1/2 tsp sea salt

1 Tbs fresh thyme leaves
2 Tbs chopped fresh French tarragon
2 Tbs chopped fresh oregano leaves

8 oz of your favorite melting cheese or cheese substitut, grated I normally use Teese when I want a substitute mozzarella cheese

1) Drape tomato in a colander and sprinkle with salt. Let it drain for about 45 minutes. In the sink or a sheet tray, of course...

2) While waiting - spread zucchini on a baking sheet, sprinkle lightly with salt and let stand for 30 minutes. Rinse well and pat dry.

3) Preheat oven to 375F inside, or light grill outside. Bring the grill temperature to approximately 375F. Preheat a non-stick skillet on medium heat.

4) In the heated non-stick skillet, add 1 tsp of oil and half the Earth Balance. Saute zucchini for 3-4 minutes until golden brown on both sides. Transfer to a plate. You'll likely need to do 2 batches so you don't crowd it, so add the rest of the oil and Earth Balance for the second batch.

5) Using an 8 inch square baking dish or cazuela: layer half the zucchini slices and lightly salt. Add half the tomato slices, half of all the herbs and 1/3 of the cheese (not half). Repeat another layer. Be sure and salt the zucchini layers lightly

6) Sprinkle with all of the remaining grated cheese/cheese substitute.

7) Cover with foil and grill/bake 15 minutes.

8) Remove foil and bake for 20 minutes or until bubbling and the cheese is melted.

9) Let stand 5 minutes before serving. Serve with a slotted spoon.