It is Pesach during the Covid-19 lockdown. I have stage V kidney chronic kidney failure, so I'm on a very low protein diet. In practice, I'm close to a vegan but my doctor says to each two eggs a day to avoid malnutrition.
But, I still love to cook, so here are a few posts about unusual recipes that I've dug up and modified for pesach and for my diet.
Let's start with Colcannon. This is a traditional Irish dish of potatoes, cabbage and leaks. Usually, this is made with milk and butter. My version is totally vegan and low protein.
Ingredients
5 large potatoes diced
1 small head of cabbage, diced
2 leeks, cleaned and chopped
1 can coconut milk (not cream)
salt and coarse ground pepper
Instructions
But, I still love to cook, so here are a few posts about unusual recipes that I've dug up and modified for pesach and for my diet.
Let's start with Colcannon. This is a traditional Irish dish of potatoes, cabbage and leaks. Usually, this is made with milk and butter. My version is totally vegan and low protein.
Ingredients
5 large potatoes diced
1 small head of cabbage, diced
2 leeks, cleaned and chopped
1 can coconut milk (not cream)
salt and coarse ground pepper
Instructions
- boil the potatoes in salt water until soft and mash. I put them through a sieve, but any method will work. DO NOT USE A FOOD PROCESSOR. My first attempt was a dismal failure as a food processor turns the potato starch gummy.
- boil the cabbage for about 15 minutes until soft - drain
- in a small pot, simmer the coconut milk and the leeks for about 15 minutes until the coconut milk has reduced and the leeks are soft.
- Mix the potatoes, cabbage and leek mixture until smooth.
- Add salt and pepper. I used about 2 tsp of salt.
Serve warm or cold.
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