vegan st. patrick’s day recipe | A.Cook in the Making

This post is auto-publishing while I am still away in the Sunshine State. Recap of the Florida trip coming soon!

So tell me, who doesn’t like potatoes?

Although potatoes have gotten a bad rep for being “fattening” or having too many carbs (guh, don’t even get me started on how stupid the low-carb movement is), as a whole food (read: not deep fried or drowned in cream and butter) they are actually very healthy and filled with vitamins and minerals! [Not that there’s anything wrong with french fries once in a while…]

Consider that a medium (2 1/4″ to 3 1/4″ diameter) russet potato has 168 calories, 3 g fiber, and 5 g protein, and is rich in vitamins and minerals like Vitamin C, Vitamin B6, Folate, Iron, Magnesium, and Potassium. It even contains Omega-3 and Omega-6 fatty acids. [Source: NutritionData.com]

So, I feel pretty good about eating my potatoes. And I fittingly spent last week (the Week of St. Patrick’s Day) doing just that!

In one of my favorite-ever recipes, Corned Bean Hash by Fettle Vegan:
For this one, I used white kidney beans instead of red because I was inexplicably out of red [?!], and it was every bit as scrumptious. Douse that puppy in ketchup and sriracha and go to work. H loves this dish too. I often make it for us as a hearty weekend breakfast.

And Colcannon:
I have been making this dish every St. Patrick’s day for years now, using this recipe from Made Just Right, the Earth Balance blog. I use the cabbage and leek variation rather than the kale and green onion called for in the main recipe (though I’m sure that would be great too). I also add 1/2 tsp. garlic powder, and when serving I throw a generous sprinkle of nutritional yeast on top. This stuff is SO GOOD. We both love it, and H particularly looks forward to having it every year. Not that I couldn’t make it year-round (I mean it is really easy and really cheap), but I like the idea of having a special holiday dish that’s just once a year.