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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Vegan Colcannon

A lot of the flavor of traditional Colcannon does traditionally come from meat, as the combination of cabbage and potatoes can be a bit bland. This vegan (and vegetarian) version adds flavor by increasing the variety of vegetables, but still keeps the basic Colcannon mix of mashed potatoes interspersed with shreds and chunks of cabbage and other ingredients. It is just that in this case the shreds and chunks are all vegetables rather than meat. If you are not a vegan, there is still no need to veer away from this dish! It is very delicious, and also makes a great side dish or an addition to a buffet where you need to feed both vegetarian and non-vegetarian guests.

1 large head shredded cabbage
3 pounds diced red potatoes
3 tablespoons olive oil
1 bunch sliced scallions, white and green parts separated
2 cloves minced garlic
2 large peeled and shredded carrots
1 peeled and shredded turnip
1 peeled and shredded parsnip
1 1/2 cups vegan milk alternative
Vegan margarine

Place the cabbage in a large pot, salt generously, and then cover with water. Bring to a boil over high heat, and then cover and reduce the heat to medium and simmer for 25-30 minutes or until the cabbage has just started to soften. Drain the cabbage and set aside. While the cabbage is cooking, place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork tender. Drain and set aside. Heat a large pot over medium-high heat and add the olive oil. Add the white parts of the scallions and garlic and saute for a few minutes. Add the carrots, turnips, and parsnips to the pan and saute for 5 minutes, or until just tender. Add the cabbage and milk and simmer covered until the vegetables are cooked through. Mash the potatoes in a large bowl until smooth and add to the cooked vegetable mixture. Heat through until hot and season to taste with salt and pepper. Garnish with the reserved green parts of the scallions and vegan margarine if desired. .

Makes 8 servings

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes








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