BUBBLE AND SQUEAK!

Have you ever noticed that cruciferous veggies “squeak” as you chew them? This is a vegan and oil-free variation of a traditional Irish recipe created to use up leftover mashed potatoes and farm-fresh cruciferous veggies (like cabbage, brussels sprouts, kale, broccoli). Colcannon is the un-fried version. This version starts from scratch, assuming you don’t have left-over potatoes on hand and teaches you an innovative way to make the creamiest mashed potatoes without butter or cream! Make a lot – it’s even better leftover, just heat and eat.

I recently demoed this recipe on a Facebook LIVE video. I also made Mint Chip Nice Cream Parfaits! You can watch it by clicking here.  

Ingredients for my oil-free version of

Bubble and Squeak

Cheesy, Oil-Free Bubble and Squeak

Makes 9-10 thick cakes (about 3-4 servings)

1 white onion, chopped

3 cloves garlic, chopped

Vegetable broth or water for sauteing

3 cups Yukon Gold potatoes cut into 1-inch chunks

¾ cup water or vegetable broth, more as needed

Salt, pepper and other seasonings to taste (I love Spike seasoning, smoked paprika & garlic/onion powder)

Unsweetened soymilk as needed (or other plant-based milk)

3 cups parboiled Brussels sprouts (immerse in boiling water until tender (about 5-7 minutes)

½ cup Nut Parmesan (RECIPE BELOW)

¼ cup water or unsweetened soymilk (or other plant-based milk)

Snipped green onions and parsley for garnish 

1. In a large saucepan, dry sauté the onion, on medium-high heat, adding splashes of water or vegetable broth to prevent burning. Add the garlic after a few minutes and sauté for a few seconds.
2. Add the potatoes and the water & seasonings to taste, bring to a boil and cover. Lower heat to a rapid simmer, then cook for 10-15 minutes until potatoes are tender. Check for dryness and add more liquid to avoid burning as needed.
3. Meanwhile chop the Brussels Sprouts into ½ inch pieces.
4. In a small bowl mix together the Nut Parmesan and water to form a paste.
5. Line a cookie sheet with parchment paper.
6. Turn off the heat, remove the lid and add a splash of unsweetened soymilk as needed while mashing the potatoes in the pan. You can do this by hand or with beaters for a smoother consistency.
7. Stir in the chopped Brussels Sprouts.
8. On the prepared sheet, using a large ice cream scoop or ½ cup measuring cup, dollop the potato mixture separately. Use a wet spoon to shape them, or your hands if the mixture is cool enough, into small cakes, about 3-4 inches in diameter and 3/4-1 inch thick. 
9. Place about 1 tablespoon of the paste onto each patty and spread it over the entire top, using the back of the spoon. Cut away excess parchment paper on the edges to minimize burning. You can also
10. Broil the tops for about 5 minutes, until browned and crispy.
11. Serve the patties topped with snipped green onions and parsley for garnish.

Nut Parmesan

1/2 cup sliced almonds, pumpkin seeds, hemp seeds or other nut/seed of choice (or a mix)

1/2 cup nutritional yeast flakes (unfortified)

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt 

1. Add all ingredients and blend to grind. 
2. Remove to a container and store in the refrigerator