Today I’m sharing a recipe from Hannah Kaminsky’s brand new book, Real Food Really Fast. It just happens to be perfect for Saint Patrick’s Day or any day you want a hearty veggie mash studded with greens. For me that is everyday!
The Cruciferous Colcannon is a mash of cabbage, kale, cauliflower, and broccoli. It’s naturally gluten-free and soy-free. Make it oil-free by water sautéing instead of using the oil. It’s been delicious every way I’ve tried it.
I got to know Hannah a few years ago on my Northwest tour. She joined in half way and we quickly became friends. Of course, sharing a room in a creepy hotel brings people together fast.
Don’t get me wrong because there were good times too, especially all the vegan restaurants we ate in and the most wonderful day at a farmers market. Thanks Hannah!
Hannah’s known for her dessert recipes, but she made some amazingly fast and delicious savory recipes in this book. If you’re new to being vegan or just need to get dinner on your table in a flash, you are going to want a copy of this book!
Some of the recipes that are on my to-try list:
- Tofu Shakshuka
- Pizza Hummus
- Pho King Salad
- Silky Matcha Miso Soup
- Artichoke Barbacoa
- Sausage Gumbo Burgers
- Grilled Banana Foster Kebobs
Now I’m sure you’re hungry, so go make her Cruciferous Colcannon and let me know how you like it!
Vegan Cruciferous Colcannon from Real Food, Really Fast by Hannah Kaminsky
Reprinted with permission from Real Food, Really Fast by Hannah Kaminsky
For a delicious twist on the Irish staple, mashed broccoli and cauliflower join forces with kale, cabbage, and horseradish in this harmonious family reunion. They're all cruciferous vegetables, and all pitch-perfect when singing together as a modern ode to the beloved Emerald Isle staple. It will be hard to go back to plain old mashed potatoes once this fresh blend has graced your table.
- 2 Tablespoons Olive Oil
- 2 Cups Stemmed and Chopped Kale
- 2 Cups Shredded Savoy or Green Cabbage
- 3 Scallions, Thinly Sliced
- 1/2 Pound Frozen Cauliflower, Thawed
- 1/2 Pound Frozen Broccoli, Thawed
- 1/4 Cup Vegetable Stock
- 1 Tablespoon Nutritional Yeast
- 2 Teaspoons Freshly Grated Horseradish
- 3/4 Teaspoon Salt
- 1/8 Teaspoon Ground Nutmeg
- Vegan Butter, to Serve (Optional)
Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 - 5 minutes, until the vegetables are fork-tender.
Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined,