Colcannon
Colcannon is a popular Irish dish featuring kale or cabbage mixed with mashed potatoes. In this recipe, hemp milk is used to give it an incredibly creamy texture.
Ingredients:
Mashed Potatoes
3 lbs Yukon Gold Potatoes
5 tbsp vegan margarine
4-6 tbsp Tempt hemp milk
Salt and pepper to taste
Kale Mix-Ins
3 shallots, sliced
8 cups chopped fresh kale, any variety
4 cloves garlic, minced
½ cup Tempt hemp milk
2 dashes sea salt
Directions for Mashed Potatoes
Scrub potatoes (do not peel them) and cut into 1-inch sections or so; they should all be pieces about equal size.
Fill large heavy sided pot 2/3 of the way full with water. Bring to a boil over high heat. Add a dash or two of salt to the water. Once water has come to a rolling boil, carefully add potatoes.
Reduce heat slightly and allow water to return to a boil. Once water is boiling, cook potatoes about 11-13 minutes, or until fork tender.
Drain potatoes well and transfer into an electric mixing bowl.
Add in 5 tablespoons margarine, 4 tablespoons Tempt hemp milk and salt and pepper to taste. Adjust texture with a touch more hemp milk if desired.
Directions for Kale Mix-Ins
In cast iron skillet or heavy pan, combine shallots, kale, garlic, hemp milk and sea salt. Sauté over medium heat until all liquid has been absorbed and kale is softened up, about 15 minutes. Make sure you stir often as to not let the veggies stick to the pan. Once all the hemp milk is gone, remove from heat.
Stir kale together with mashed potatoes and top with a dab of margarine and fresh cracked black pepper.