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MoFo'n Blue Bubble and Squeak

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
vegetable oil
cashew cream sauce
green onions

  1. 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.
  2. 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.  
  3. Mix your remaining nooch and rice flour together – add in a little salt if your heart desires.  
  4. Heat up that veg oil in a large skillet.
  5. Form your potato mix into patties and cover in the flour-nooch mix. Fry until golden on both sides.
  6. Preheat oven to 375 and bake your patties for about 18-20 minutes.
  7. 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!)  InstagramTwitterFacebook, & 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,

Amber

Comments

  1. Looks delicious! I'm a little jealous that you managed to snag some blue potatoes for today's mofo post!

    ReplyDelete
  2. I love blue potatoes! I know they don't really taste differently, but I get so excited when they come in our CSA produce box. It is just fun to eat things that are blue!

    ReplyDelete

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