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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

In this Article

• The Story Behind the Recipe
• Vegetarian Miso Ramen Ingredients
• How to Make Easy Vegetarian Miso Ramen
• Ideas for Making Your Miso Ramen More Fancy

The Story Behind the Recipe

I didn’t always know that ramen is so much more than from-a-packet noodles and broth … but I know better now. Ramen can be the most gorgeous bowlful of fresh noodles swimming in rich broth, topped with a soft-boiled egg half or two and artfully arranged piles of veggies.

On the other hand, making a fancy ramen at home with a gazillion beautiful toppings destroys my kitchen.

I came to the conclusion that I still craved the simplicity of the easy ramen – just broth and noodles, sir. So I came up with this super simple, easy miso ramen recipe. The end. Except not (keep scrolling!)

(Just to be clear, I’m not claiming an authentic ramen recipe here. Authentic ramen usually involves meat, for one, but more importantly, I’m SO not a ramen expert! I am a home cook who loves delicious food, and I tested and retested this one while doing my very best to keep it suuuuuuper super simple. So that I could enjoy delicious homemade ramen anytime, fast, and without destroying my kitchen.)

Vegetarian Miso Ramen Ingredients

This miso ramen recipe has just enough ingredients for a super flavorful soup, but it’s still very simple and easy to make. We’ve got:

• Fresh ramen noodles
• Sesame oil & olive oil
• Yellow onion & garlic
• Veggie broth
• Ginger
• Soy sauce (or Tamari, your preference)
• White miso paste
• Mirin
• Chili garlic sauce
• Salt
• Scallions

How to Make Easy Vegetarian Miso Ramen

For the most flavorful broth in the quickest amount of time, I start with charring the onion on the stovetop. I was inspired by Serious Eats’ vegan ramen recipe which starts with a variety of roasted and charred veggies. I love the slightly smoky, deep flavor a bit of charring adds via my shortcut approach. And then we have garlic (please don’t brown it or you’ll add yucky bitter notes!) and fresh ginger. A standard store-bought veggie broth, and then soy sauce, miso, and chili garlic sauce for umami and a smidge of heat. And also mirin, which adds just a touch of sweetness.

Many vegan ramen recipes call for shiitake mushrooms in some form or another, or kombu/seaweed, but this vegan ramen recipe goes without mushrooms and without seaweed. If you’d like to add those, go for it! I’ve found that I love this broth as-is and wanted to keep it as simple as possible.

Also, feel free to use this vegan miso ramen recipe as a base for all your toppings if you do want to go that route! Personally, I love it with a sprinkle of diagonally-sliced scallions and maybe a sprinkle of toasted sesame seeds. If I want more protein, I might add tofu or a soft-boiled egg (which, of course, is not vegan, but eggs are something I do still eat).

Ideas for Making Your Miso Ramen More Fancy

• Soft cubed tofu
• Roasted chickpeas
• Roasted sweet potatoes
• Roasted or steamed carrots
• Steamed broccoli or roasted broccolini
• Steamed spinach
• Edamame
• Thinly sliced baby boy choy
• Bean sprouts
• Anything else you want! Sky’s the limit!

I hope you like this Easy Miso Ramen as much as we do!

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Vegetarian Miso Ramen

A back-to-basics ramen that cooks up fast and flavorful – without destroying your kitchen!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 76kcal

Author Kare

Ingredients

• 1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
• 1 teaspoon sesame oil*
• 1 teaspoon olive oil
• 1/2 small yellow onion cut into strips
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 thumb-sized hunk of ginger minced (about 1 tablespoon)
• 2 tablespoons soy sauce or Tamari
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1/4 – 1 teaspoon chili garlic sauce to taste
• Pinch kosher salt optional
• 4 scallions diagonally sliced

Instructions

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.

Notes

* Use sesame oil only, NOT toasted sesame oil.

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

The post Vegetarian Miso Ramen appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Quinoa Chickpea Salad
• Quinoa Chickpea Salad Ingredients
• Easy Additions & Substitutions
• How to Make It
• What to Serve with Quinoa Salad
• How to Store Quinoa Chickpea Salad
• Can I Freeze Quinoa Salad?
• More Easy Quinoa Salad Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Well, this quinoa and chickpea salad was kind of a weird little revelation for me. It’s just SO EASY to whip up and have in the fridge, at the ready for snack attacks or quick lunches. It saves me so much time to just have it there. No more pantry scrounging or refrigerator gazing.

For me, this quinoa chickpea salad has basically become the ultimate meal-prep lunch situation. It’s SO simple I wasn’t sure about sharing it here first, but I’m glad I got over that, because readers really like it!

Why You’ll Love this Quinoa Chickpea Salad

• It’s so easy to make. And by easy, I really do mean easy and so simple. Only 8 ingredients, and that’s including the olive oil and salt! This salad really is super easy to throw together, especially if I’m cooking up a batch of quinoa for another meal. I cook extra to throw together this salad, add a can of drained chickpeas, some scallions, a whole lotta fresh dill (YUM), and the super simple dressing. DONE!
  
• Perfect for any meal. It’s delicious atop a bed of arugula for an easy lunch or ideal as a hearty side with dinner. I’ll be honest, I’ve even had it for breakfast – with all that protein, it’s kinda perfect for that meal too! Excellent quick snack as well.
  
• Meal-prep magic. Not only is this quinoa salad super easy to make ahead of time, it actually tastes best after a day of lounging around in the fridge, giving the dill time to really mingle with the other ingredients.

Quinoa Chickpea Salad Ingredients

• Quinoa – Don’t forget to rinse your quinoa before cooking it! That helps remove any compounds that can contribute an unpleasant bitter flavor.
• Chickpeas – I use one can, which is about 1 1/2 cups cooked chickpeas.
• Scallions – Love the flavor and color these little green onions provide. Feel free to use finely diced sweet onion, red onion, or shallot instead.
• Dill – The fresh dill MAKES this salad! But if you don’t have access to it, parsley is a delicious sub.
• Olive oil, lemon juice, Dijon mustard, & salt – These ingredients form the simple yet irresistible dressing that gives quinoa chickpea salad it’s zinginess!

Easy Additions & Substitutions

• Add white beans – Add or swap navy beans or cannellini beans, which are super delicious in this quinoa salad.
• Add veggies – Feel free to add your fave veggies to the mix. Chopped cucumber, diced tomato, crunchy bell pepper … it’s a flexible recipe you can make your own!
• Swap the dill – If you can’t find dill or it’s not your fave, swap in a generous handful of chopped parsley.

How to Make It

First, cook the quinoa. Let it cool a little, move it to a large bowl, then add the chickpeas, scallions and dill and stir.

Whisk the dressing ingredients in a small bowl and pour them over the top of the chickpea quinoa salad. Stir to combine, taste, and add more salt if desired.

That’s it! So fast and easy.

What to Serve with Quinoa Salad

Chickpea quinoa salad is excellent alongside sandwiches, wraps, veggie burgers, and other easy mains. It’s also an excellent addition to buddha bowls along with some hummus!

How to Store Quinoa Chickpea Salad

Transfer your quinoa salad to an airtight container and place it in the refrigerator. It will last around 4 days in the fridge.

Can I Freeze Quinoa Salad?

I don’t recommend freezing this quinoa chickpea salad due to the nature of the fresh ingredients. I think it will affect the texture of the quinoa and make the whole salad soggy upon thawing. But I haven’t tested it yet and it’s on my to-do list. I’ll update once I’ve tried it!

More Easy Quinoa Salad Recipes

• Quinoa Tabbouleh
• Tabbouleh Hummus Mason Jar Salads
• Quinoa Vegetable Salad
• Quinoa Berry Salad

If you try and love this recipe for quinoa chickpea salad, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Lemony Quinoa & Chickpea Salad Recipe

This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment’s notice has been a godsend for me lately!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories 301kcal

Author Kare

Ingredients

• 1/2 cup uncooked quinoa rinsed with cold water (about 1 1/2 cups cooked)
• 1 15-ounce can chickpeas (a.k.a. garbanzo beans) (about 1 1/2 cups cooked), drained and rinsed
• About 6 scallions sliced (about 1/2 cup)
• 1/4 cup chopped fresh dill 1 generous handful
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice from about 2 medium lemons
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt + more to taste

Instructions

• Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
• Add the chickpeas, scallions, and dill. Stir gently to combine.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
• Taste and add more salt if desired. Flavors will develop more after the salad chills.
• Cover and refrigerate until it’s time to eat. Best flavor is achieved after about 24 hours but it’s still delicious right after mixing! Keeps about 4 days in the fridge.

Nutrition

Calories: 301kcal | Carbohydrates: 33g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Sodium: 411mg | Fiber: 7g | Sugar: 2g

The post Lemony Quinoa Chickpea Salad Recipe appeared first on Kitchen Treaty.

Okay, not really.

But maybe.

Traditional 7-Layer Dip, the Mexican-inspired fiesta-in-a-bowl, is a wildly popular appetizer – and with good reason. It starts off with spiced refried beans, topped with sour cream, guacamole, salsa, cheese, olives, and a smattering of veggies.

Cue record scratch for vegans and even vegetarians. Sour cream and cheese is a no-go for plant-based folk, and even the refried beans can be a problem if they have lard in them.

Soooo I set out to make a 7-Layer Dip that was just as delicious – and almost as easy – as the original.

A lot of Vegan 7-Layer Dip recipes have vegan queso in the list of ingredients, and I’m sure they are absolutely delicious. But I’ve found time that for me, a nice savory cashew cream gives a dish almost everything I was getting from cheese. So I had a hunch that this dip would be absolutely delicious without adding a cheesy situation (and I really think it is).

So here’s the scoop for this Vegan 7-Layer Bean Dip:

• Layer 1: Vegetarian refried beans + taco seasoning, all whipped up into spicy perfection
• Layer 2: Cashew sour cream. Tangy, creamy, the perfect counterpoint to the aforementioned spiciness
• Layer 3: Salsa, baby. Salsa.
• Layer 4: Guacamole – more than what most 7-Layer Dip recipes call for. Because avocado.
• Layer 5: Chopped yellow bell pepper. This basically stands in for the yellow color the cheddar cheese was providing to help keep it pretty, but it also adds a delightfully cool crunch to the whole situation.
• Layer 6: Sliced black olives.
• Layer 7: Halved cherry tomatoes and sliced scallions.

Okay so we’re kind of looking at eight layers if we go ingredient-by-ingredients but I PROMISE your mouth won’t care.

Touchdowwwwnnn!

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Vegan 7-Layer Bean Dip

Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can vegetarian refried beans
• 1 1-ounce packet taco seasoning mix
• 1 cup vegan cashew sour cream*
• 1 cup chunky salsa mild, medium, or spicy – your choice, excess liquid drained
• 2 cups guacamole store-bought or homemade
• 3/4 cup diced yellow bell pepper
• 1/2 cup cherry tomatoes halved
• 1 2.25 oz. can sliced olives, drained
• 3-4 green onions sliced (about 1/3 cup)
• Tortilla chips for serving

Equipment:

• Pie plate or shallow glass serving bowl around 10 inches in diameter is ideal
• Offset spatula for easy spreading

Instructions

• In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
• Top with sour cream and spread evenly.
• Top with salsa and spread the best you can.
• Add guacamole. Same thing – spread right to the edges.
• Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
• Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you’re making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)

Notes

* Right out of the blender, your cashew sour cream might not be quite thick enough to spread in an even layer and stay that way. You can see from my pictures that I had trouble keeping nice clean layers. It still tastes delicious, but if you want those perfect layers, I suggest refrigerating your sour cream for at least a couple of hours first.

Adapted from Chelsea’s Messy Apron

The post Vegan 7-Layer Bean Dip appeared first on Kitchen Treaty.

Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

(more…)

The post Slow Cooker Loaded Mashed Potatoes (with Optional Bacon) appeared first on Kitchen Treaty.