Something Blue.Something blue?! What a challenge for my food philosophy. I’m not a food snob or anything but I don’t do food coloring and I wasn’t entirely sure how I was going to pull this blue mess off. It just so happens that I was biking around Boise on labor day taking advantage of all the mean ass sales going on at my favorite shopping spots, when I ran into the Boise Co-Op for lunch. Turns out they had locally farmed blue potatoes from Peaceful Belly. When I say blue, I mean BLUE potatoes. I was jazzed out of my mind and my chef brain wouldn’t stop with all the ideas of what to do with them.
So there I am, standing in the middle of the produce section and creepily staring at these blue potatoes. Wham! I remembered reading somewhere that if you boil (ew!) purple cabbage it turns a blue hue. Cool right?! Except I am just kinda not into boiling my food – except for mashed pots of course; so I make up my mind that steaming the cabbage will be just as good and cross my fingers they’ll give me that blue hue, I’m so determined to get. I didn’t really get exactly what I was looking for because my bubble and squeak turned out a little bit more on the purple side, but I’m happy with this dish nonetheless because it’s damn tasty.
2lbs blue potatoes, peeled and quartered
4 tbsp vegan butter
1lb purple cabbage, roughly chopped
1/2 c rice flour
1/4 c nutritional yeast, divided
cashew cream sauce
- Boil those potatoes in a large pot cause we making mashed potatoes. When they are almost ready to be mashed, put a large colander on top of the pot and throw your purple cabbage in there to steam. Put a lid on it, ok? When both are tender, set the cabbage aside to cool and drain and mash the potatoes with that vegan butter.
- When the cabbage is cool, chop it finely and add it in with the mashed potatoes along with 2 tbsp nutritional yeast and salt and pepper, to taste.
- Mix your remaining nooch and rice flour together – add in a little salt if your heart desires.
- Heat up that veg oil in a large skillet.
- Form your potato mix into patties and cover in the flour-nooch mix. Fry until golden on both sides.
- Preheat oven to 375 and bake your patties for about 18-20 minutes.
- Serve with chopped green onions and a dollop, or two, of cashew cream sauce
Tomorrow: Focus on a Nutrient, see y'all there.
ICYMI: Here's Day 9: Most Retro Recipe.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, & Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,