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Pesach and interesting meals part 1: Colcannon

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

  1. 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.
  2. boil the cabbage for about 15 minutes until soft - drain
  3. 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.
  4. Mix the potatoes, cabbage and leek mixture until smooth.
  5. Add salt and pepper.  I used about 2 tsp of salt.
Serve warm or cold.

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