Happy soon to be St. Patrick’s Day! Let’s celebrate with some yumminess. In the past I’ve done green food like these pancakes, and these muffins, and vegan Irish cream. This year we’re focusing on the potato. Oh how I love a potato. I’m going to play up the awesomeness of the Yukon Gold potato in this variation of Colcannon, or mashed potatoes with green stuff if you aren’t Irish.
Traditionally Colcannon is as Irish dish made from mashed potatoes with kale or cabbage folded in. It is often perked up with scallions or leeks. For this vegan variation I am sautéing leeks and folding them in, and garnishing with kale chips. It’s pretty, yummy, and my girls love to pick the kale chips off the top. Honestly, that’s the only part they eat. I think I have the only kids in the world who won’t eat mashed potatoes.
Kale chips are a huge hit in our house, but they shatter and always leave tiny little pieces at the bottom of the container. This is a perfect way to use them up. And a perfect excuse to try making kale chips if you haven’t yet.
The twist in this recipe is adding the salt and vinegar to the cooking water for the potatoes. When you do this the potatoes are flavored from the inside out and each and every bite becomes a perfectly seasoned flavor bomb.
1 1/2 lbs yukon gold potatoes cut into 1/4 cubes
2 tsp kosher salt
2 tsp white vinegar
1 large leek cut lengthwise, and then into 1/4 half moons
Happy St. Patrick’s Day. I was thinking I would just share a few of my past St. Patrick’s Day recipes with you, and other’s that could be useful on this lovely day. A day dedicated to greed food and whiskey.
St.Patrick’s Day is coming up. Usually my husband and I celebrate with a silly tradition of watching “The Boondock Saints” and drinking Guinness and my vegan version of Baileys Irish Cream. It is possible that we mix these and drink them quite fast, but I’ll never confess to such debauchery. That won’t be happening this year because I’m pregnant, again. Since I hate to miss out on tradition I just had to come up with another way to celebrate, and, of course, I had to practice and share my idea with you. Simply, it is a perfectly delicious, creamy, cool, and decedent Irish Cream Ice cream. I might have tried mine over a brownie and topped with hot fudge. Don’t blame me, blame the baby.
Vegan Irish Cream Ice Cream
1/2 cup +1 TBL Irish whiskey
1/4 cup packed brown sugar
1 tsp pure vanilla extract
1/4 tsp almond extract
dash of salt
1 1/2 tsp brewed espresso or coffee
1 TBL chocolate chips (vegan)
1 can full fat coconut milk
In a small saucepan heat 1/2 cup whiskey and the brown sugar over medium/low heat until simmering, stirring frequently.
Continue to simmer and stir frequently until the mixture has reduced to approximately 1/4 cup of liquid, about 10 minutes.
Remove from the heat and stir in vanilla, almond, salt, coffee, and chocolate chips stirring until the chocolate is completely melted.
Pour in the coconut milk. If it has separated in the can heat gently until just heated through, then stir until everything is uniformly combined with no chunks of floating coconut cream.
Pour the mixture into a blender and blend until light and foamy, about 45 seconds.
Freeze according to your ice cream makers instructions.
I love Baileys and have long missed its presence in my life. I’ve mourned the fact that it has milk and my coffee was destined to be lonely. I don’t know why it took me this long to figure out how to make a vegan version of Baileys Irish Cream. Maybe I wasn’t able to see past the cloud of grief I was existing in, maybe I was lazy, maybe it just took seeing a homemade non-vegan version on Flipboard. That is what started it this time. Below is a recipe to lift your spirits on this hallowed of days. Happy St. Patrick’s Day. Enjoy responsibly.
The recipe makes quite a lot, though the picture is misleading as we celebrated last night before I took the picture. We were very impressed with the flavor and consistency of this Vegan Irish Cream.
1 can Coconut Milk (full fat)
2 cups Non-dairy Milk (I used unsweetened original flavor almond milk)
1/2 cup Brown Sugar, packed
1/2 cup White Sugar
1 1/3 cups Irish Whiskey
1 cup Dairy-free Creamer (I used So Delicious Original Coconut Milk Creamer)
2 TBL Chocolate Sauce
1 tsp Vanilla Extract
1 TBL Coffee or Espresso
Combine the coconut milk, non-dairy milk, and both sugars in a saucepan.
Cook over medium heat stirring occasionally until reduced by half and starting to thicken, about 20 minutes.
Let mixture cool to room temperature.
Once cool mix in the rest of the ingredients and stir together.