We're seeing green here at Well on Wheels headquarters... that is, St. Patrick's Day and all things Irish. This week's menu features a traditional Irish side dish, Colcannon, made by combining mashed potatoes with chopped greens. Any kind will do. I used parsley, green onion and kale, but you can do this with green cabbage instead.
I was also making butternut bisque soup today, so I decided to throw in a bit of the squash, too, turning the potatoes a bright chartreuse color. I kinda liked the glowing quality of the end result. The Colcannon was served with pan-fried tempeh and a tahini mushroom gravy.
Also on the menu was a Teriyaki Seitan Stir-fry with broccoli, carrots and red onion. I love the color contrasts, as well as the sweet and spicy flavors. For textural interest, I tossed some roasted salted peanuts on for a finishing touch.
The final item on this week's menu was a Stewed Black Beans with Dirty Rice and Cumin Spiced Zucchini and Yellow Squash. I've been doing variations on enchiladas the past couple of weeks, and this was sort of a deconstruction. A delicious deconstruction.
