Vegan Colcannon

 It's Saint Patty's Day! And I am here to drive animal products from today's diet as old Patty drove snakes from the Emerald Isle some three hundred years ago. At least, here's a vegan take on one traditional Irish dish. This particular version is just as comforting as the original, a little extra tasty.  In addition to the usual shredded cabbage, minced onion and mashed potatoes, this one has kale and garlic. It's just as green as the original, but a little extra pretty. This one uses purple potatoes instead of russet or yukon for depth of color and flavor.  Paired with a good vegan stout, with a fire roaring in my hearth, friends on my couch, rain outside, it's like being in Ireland, a vegan Ireland.

2 pounds purple potatoes, peeled and diced

1 tablespoon olive oil

2 garlic cloves, minced

1 yellow onion, minced

1 leek, minced

3 cups kale, shredded

3 cups green cabbage, shredded

1/3 cup non-hydrogenated margarine

3/4 cup soymilk, hot

salt and pepper to taste

Place the potatoes with a little salt in a saucepan with enough water to cover and bring to a boil. Let simmer, covered until soft, for about ten minutes.

Heat the oil in a large pan, and sautee garlic, onions and leeks till just tender. Add the cabbage and kale, salt and pepper, cover and cook till wilted, but still crisp.

Strain the water from the potatoes and mash with the margarine and soymilk. Mix in to the greens, adjust seasoning and enjoy while hot!