Colcalon with kale

Colcannon is a traditional Irish side dish, and this version is both vegetarian and vegan. Make this recipe for St. Patrick’s Day, or anyday that you are longing for a wee taste of Ireland.

Ingredients:

2 potatoes, chopped, water for boiling, 1 cup kale, chopped

4 green onions, thinly sliced (scallions)

2/3 cup soy milk

1 tbsp vegan margarine

salt and pepper to taste

dash mace (optional)

dash nutmeg (optional)

Preparation:

Cover potatoes with water in a pot and bring to a simmer. Cover and allow to cook until potatoes are done, about 20 – 25 minutes. Peel, if desired.

Steam the kale for just three to four minutes and set aside.

In a small saucepan, heat the soy milk, vegan margarine and scallions for a few minutes until scallions are cooked.

In a large bowl, combine the cooked potatoes, kale and soymilk mixture and mash together with a large fork or potato masher. Season generously with salt and pepper, and a bit of mace and nutmeg if you have it on hand.

Irish Spicy Cornbread

Ingredients

2 cups all-purpose flour

1 cup yellow cornmeal

1/3 cup white sugar

4 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons cayenne pepper

1/2 cup shortening

1 1/2 cups milk

2 eggs, beaten

4 1/2 teaspoons hot pepper sauce

Directions

Preheat oven and skillet to 400 degrees F (200 degrees C).

In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.

Cupcakes

Green through and through — these cupcakes really are velvety and scrumptious. Have your kids decorate the tops for St. Patrick’s Day with shamrocks made out of gumdrops and green licorice strings, or just sprinkle with green decorating sugar. They’re great to make as a dessert or a yummy snack.

Ingredients

3/4 cup (175 mL) vegetable oil

3/4 cup (175 mL) granulated sugar

1 egg

2 tsp. (10 mL) white vinegar

1 tsp. (5 mL) vanilla

1/2 tsp. (2 mL) liquid green food colouring

1-1/4 cup (300 mL) all purpose flour

1/2 tsp. (2 mL) baking soda

1/2 cup (125 mL) buttermilk

Icing

1/2 cup (125 mL) butter, softened

2 cups (500 mL) icing sugar

1 tsp. (5 mL) vanilla

2 tbsp. (30 mL) milk or cream

green food colouring (preferably paste type)

additional candies or decorating sugar for topping

Cooking Instructions

Preheat the oven to 350degrees F (180 degrees C). Place 10 paper liners into the cups of a muffin pan.

In a large mixing bowl with an electric mixer, beat together the oil, sugar, egg, vinegar, vanilla and green food colouring until combined.

In a smaller bowl, stir together the flour and baking soda. Add to the egg mixture, in two or three additions alternately with the buttermilk, beating well after each.

Spoon the batter into the 10 paper liners, dividing the batter evenly among them.

Bake for 20 to 25 minutes or until a toothpick poked into the middle of a cupcake comes out clean. Remove from pan and let cool thoroughly.

Meanwhile, make the icing. In a medium bowl with an electric mixer, beat the butter until creamy. Add the icing sugar gradually, in 3 or 4 additions, beating very well after each addition. Beat in the vanilla. Add the milk or cream, 1 tbsp. (15 mL) at a time, beating well, until the icing is creamy and spreadable — the more you beat this, the better it will be. Add the food colouring, beating it in gradually until the icing is tinted the way you like it.

Decorate cupcakes with green sprinkles or coloured sugar, shamrocks made out of gummy candies — or whatever else your little leprechaun can think of.