Recipes

Colcannon

March 2, 2023

Colcannon

From an upcoming cookbook by Chef Del Sroufe Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 
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Ingredients
  

  • 3 russet potatoes about 1½ pounds, peeled and cut into large chunks
  • ½ small head cauliflower cut into florets about 2 cups florets
  • 3 lightly packed cups chopped green cabbage
  • 3 green onions minced (about 1/2 cup)
  • Sea salt and black pepper to taste

Instructions
 

  • Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
  • Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  • While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  • Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
  • Mash the potato cauliflower mixture to the consistency you prefer.
  • Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Tried this recipe?Let us know how it was!

From an upcoming cookbook by Chef Del Sroufe

Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 

Yield: 4 servings

Ingredients

3 russet potatoes, about 1½  pounds, peeled and cut into large chunks

½ small head cauliflower cut into florets, about 2 cups florets

3 lightly packed cups chopped green cabbage

3 green onions, minced (about 1/2 cup)

Sea salt and black pepper to taste

Directions

  1. Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch. 
  2. Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  3. While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  4. Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  5. Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan. 
  6. Mash the potato cauliflower mixture to the consistency you prefer.
  7. Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Recipes

Stove Top Pot Roast

Stove Top Pot Roast

From an upcoming cookbook by Chef Del Sroufe My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.
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Course Main Course
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 1 large onion cut in 1/2" slices
  • 1 pound portobello mushrooms cut into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 bay leaf
  • 1 cup dry red wine  optional
  • 2 medium turnips peeled and cut in chunks
  • 3 medium red skin potatoes cut in to chunks
  • 2 parsnips cut into ½ inch slices
  • 2 medium carrots cut into ½ inch slices
  • 3 cups low sodium vegetable broth
  • 4 tbsp low sodium tamari
  • 2 teaspoons porcini mushroom powdered in a spice grinder
  • 3 Tbsp arrowroot powder
  • ¼ cup water
  • Sea salt and black pepper to taste

Instructions
 

  • Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
  • Add the garlic, thyme, rosemary, and  bay leaf, and cook for another minute.
  • Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
  • Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25  minutes. Add water if the stew becomes too thick.
  • Combine  the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes.
  • Season with salt and pepper, and cook for another 5 minutes.
Keyword chef del, potroast, vegan, wfpb
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Recipes

Sloppy Joes

January 15, 2019

Sloppy Joes

Sloppy Joes are another of my favorite childhood sandwiches. We ate them on white bread and Mom always made the filling from scratch, never from a can. When I started making them on my own, they were nothing more than cooked ground hamburger with catsup and sugar added. This recipe, made with millet, is much better than my earlier attempts. Millet still has a reputation as bird food in this country even though it has been eaten as a staple grain in Southern Europe, parts of Africa, and Western China for a long time.
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Course Sandwich
Servings 6 servings

Ingredients
  

  • 1 medium onion finely chopped
  • ½ green bell pepper finely chopped
  • 1 celery stalk finely chopped
  • 2 cloves garlic minced
  • 2 cups cooked millet
  • 1 15- ounce can tomato puree
  • 1/4 cup catsup
  • 1 tablespoon vegan Worcestershire sauce or tamari
  • 1/3 cup date puree or maple syrup
  • salt and pepper to taste
  • 6 whole grain hamburger buns split

Instructions
 

  • Saute the onion, bell pepper, and celery over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook another minute. Add the cooked millet, tomato sauce, catsup, Worcestershire sauce, and date puree, and cook 10 minutes until the sauce is thickened.
  • Place the bottom halves of each sandwich bun on a work surface and top with some of the filling. Place the top of the bun on the sandwich and serve.
Keyword chef del, Plant based, sloppy joes, vegan
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Recipes

Carrot Dogs

November 16, 2018

Carrot Dogs

Carrot Dogs-I am surprised at how popular this recipe has become. When I serve them to students in my classes they always say “these really do taste like hot dogs!” And they do. The secret is in the spices.
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Ingredients
  

  • 6 large carrots peeled and trimmed to fit your hot dog buns
  • 2 cups water
  • 1/4 cup tamari
  • 1 tablespoon red wine vinegar
  • 4 garlic cloves minced
  • 1 teaspoon granulated onion
  • 1 teaspoon mustard powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 6 hot dog buns toasted if desired

Instructions
 

  • . Bring a 2-quart pot of water to a boil over medium-high heat. Add the carrots
  • and bring the water back to a boil. Reduce the heat to medium and let
  • the carrots cook until they are tender, 8 to 10 minutes. Drain the carrots and
  • rinse them under cool water to stop the cooking.
  • While the carrots are cooking, whisk together the water, tamari, red wine
  • vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked
  • paprika, and black pepper in a baking dish. Add the carrots to the marinade
  • and toss to coat. Cover the dish and refrigerate for at least 12 hours.
  • Heat a large skillet over medium-high heat. Add the carrots and the marinade
  • and cook, turning the carrots occasionally, until most of the marinade
  • has evaporated and the carrots have started to brown, about 10 minutes.
  • Serve in a bun with your favorite toppings.

Notes

Six Layer Carrot Dogs
Serves 6
1 recipe Carrot Dogs-see recipe above
6 hot dog buns
1 can re-fried beans, heated
1-15 ounce jar salsa
2 ripe avocado, thinly sliced
pickled jalapeno peppers
Place the cooked Carrot Dog in the bun and top with the re-fried beans and remaining toppings.
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