I'll always remember a saying my grandmother has framed on her wall: "Irish Diplomacy: The ability to tell a man to go to Hell, and make him look forward to the trip." It wasn't until I was a little older that I understood what this meant, and now that I do, I think it is quite a funny and fitting quote for the Irish side of my family.
I'll be visiting Ireland quite soon, for the first time, and have been looking into what I need to eat while I'm visiting. Colcannon came up as a traditional dish, so I found a vegan version of it, and tweaked the recipe a bit.
Vegan Slow Cooker Colcannon
Adapted from Fresh from the Vegan Slow Cooker.
2 Tbsp Olive Oil
4 Medium to Large Russet potatoes
8 oz Baby Spinach (original recipe called for kale)
1 cup Vegetable Broth (add more to cover potatoes, if needed)
1/2 cup Unsweetened Almond Milk
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
1/4 tsp Paprika
For the Mushrooms:
8 oz Baby Bella mushrooms
1 Tbsp Olive Oil
Salt and Pepper, to taste
- Add olive oil to slow cooker, rubbing some on the sides of the crock to prevent sticking.
- Chop the potatoes into a large dice. Add to slow cooker.
- Rinse spinach well, removing stems if desired. Add to slow cooker, along with vegetable broth and almond milk. Be sure to add enough of the vegetable broth so that the potato mixture is almost entirely covered.
- Add all the spices to the slow cooker.
- Cook on high for 5-6 hours.
- When about 10 minutes remain on the slow cooker, slice your mushrooms.
- Heat a non-stick pan with the olive oil, adding mushrooms once warmed. Cook the mushrooms until they sweat out their liquid and crisp to a deep golden brown, adding salt and pepper along the way.
- Serve Colcannon with a generous heap of mushrooms.
This would make a lovely and hearty side at any Irish celebration.