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Add a photo to Easy Irish Colcannon

Photo by FullObeans

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Recipe submitted by FullObeans, 02/19/12

Easy Irish Colcannon

Ingredients (use vegan versions):

    3 cups red potatoes, skins on and chopped small
    3 cups kale, torn into bite sized pieces
    1 teaspoon dried rosemary
    1 teaspoon dried parsley
    5 cloves garlic, minced
    1 teaspoon olive oil
    1/4 cup nondairy milk
    salt and pepper, to taste

Directions:

1. Boil potatoes until tender, about 20 minutes. Fold the kale into the boiling water and make sure all pieces are submerged.

2. After the kale has been submerged, drain all. Make sure potatoes and kale are drained well, you don’t want a soggy mash. 

3. Grind dry seasonings in a spice grinder. Throw veggies back into the pot and add seasonings, garlic, oil, and milk. Mash with a potato masher, but leave some texture. Season, to taste

And there you have it; a hot bowl of yummy and simple colcannon.

Source of recipe: My dear friend Sheila taught me about colcannon.  This is more or less how she made it.

Makes: 2 servings, Preparation time: 5 to start, Cooking time: 20 minutes
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Article source: http://vegweb.com/index.php?topic=41950.0

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Add a photo to Springtime White Bean Birdnest Pasta

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Recipe submitted by FullObeans, 02/19/12

Springtime White Bean Birdnest Pasta

Ingredients (use vegan versions):

    olive oil, as needed
    8 ounces cherry tomatoes
    8 ounces whole wheat spaghetti
    1 cup shallots, sliced
    1/2 cup sherry or sweet wine
    5 cloves garlic, minced
    1/2-1 cup nondairy milk (depending on how thick you like your sauce)
    1 (14 ounce) can white beans, drained and rinsed   
    1/4 cup fresh basil, chopped
    1/4 cup fresh parsley, chopped   
    salt and pepper, to taste   

Directions:

1. Preheat oven to 350 degrees F.  Throw tomatoes with a drizzle olive oil in an oven proof dish. Bake 15 minutes, or until the skins start peeling. Start pasta water when you start the bean sauce.

2. Pour spaghetti into pot of boiling water without breaking. You need the length. Cook according to package directions, and drain when al dente to your liking.

3. Sauté shallots in olive oil on medium heat until caramelized (about 10 minutes.) Pour in sherry and stir to deglaze. Allow mixture to reduce, then add garlic.

4. Simmer a few minutes longer then add milk, beans, and seasonings; stir well. Warm mixture, then purée with an immersion blender, and simmer for at least 5 minutes more.

5. Pour bean sauce over drained pasta and stir to coat. Twist groups of pasta and shape into nest rings. Place tomatoes in nest and garnish with herb branches.

Nice to look at. Nice to eat.

Source of recipe: I wrote this.

Makes: dinner for 2, Preparation time: 5 to start, Cooking time: 30 minutes
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Article source: http://vegweb.com/index.php?topic=41961.0