st paddy's day recipes....

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RECIPES: 3 VEGAN ST. PADDY'S RECIPES FROM THE

PHYSICIAN'S COMMITTE FOR RESPONSIBLE MEDICINE.

 

Fadge

(Makes 12 2-1/2-inch potato bread)

 

1 medium potato, boiled and mashed

1 teaspoon soy margarine

1/4 teaspoon salt

1/2 - 3/4 cup flour

cooking spray

 

Mix potato with margarine and salt. Combine with flour. Turn out onto

a floured board and knead until it forms a soft ball. Roll out to about

1/2-inch thickness. Cut into 2-1/2-inch circles.

 

Heat a large non-stick skillet over medium heat. Spray skillet with

cooking spray. Add potato cakes and cook 3 to 4 minutes on each

side until well browned. Serve hot.

 

Goes well with maple syrup.

 

 

Carrots and Parsnips

(Serves 4)

 

8 oz. carrots

8 oz. parsnips

1 tablespoon vegetable broth

1 tablespoon chopped parsley

salt and pepper to taste

 

In a medium saucepan, simmer carrots and parsnips until tender when

pierced with a fork. Drain and place in a mixing bowl. Add vegetable broth

or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper

to taste to the cooked vegetables. Mash together. Serve hot.

 

Colcannon

(Serves 4)

 

2 medium potatoes, scrubbed

1 cup kale, stems removed and coarsely chopped

2/3 cup low-fat soymilk

3 tablespoons thinly sliced scallions

salt and pepper to taste

 

Cut potatoes into large chunks. Add to a medium saucepan with enough

water to cover the potatoes. Bring to a boil, reduce heat cook until tender

when pierced with a forkâ€â€about 20 minutes.

 

Meanwhile, add about one inch of water to a medium saucepan. Insert

steamer basket, bring to a boil then reduce heat to simmer. Add kale,

cover, and steam for about 4 minutes. Remove kale and place in a mixing bowl.

 

Once potatoes are cooked, peel and add to kale.

 

In a small skillet, heat the soymilk and scallions, and simmer 5 minutes.

Add to potatoes and kale and mash together. Add salt and pepper to taste.

Serve hot.