2 pounds Yukon Gold potatoes, peeled and diced
1 tablespoon olive oil
1 yellow onion, chopped
1 leek (white part only), rinsed and chopped
2 garlic cloves, minced
3 cups kale, finely shredded
3 cups green cabbage, finely shredded
Salt and pepper to taste
1/2 cup non-hydrogenated margarine
3/4 cup hot soymilk
1. Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil over high heat. Reduce heat to medium-low, salt the water, cover, and simmer until tender, 15 to 20 minutes.
2. While the potatoes are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and garlic, cover and cook until softened, about 5 minutes. Add the kale and cabbage, season with salt and pepper, cover, and cook until tender, about 10 minutes.
3. When potatoes are cooked, drain and return to the pot. Add the margarine and soymilk, and mash with a potato masher. Stir in the kale and cabbage mixture, season again if necessary, and serve hot.
- 1-1/4 cups soymilk
- 1 tablespoon white vinegar
- 1 tablespoon canola oil
- 3 cups unbleached all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- Preheat oven to 375 degrees. Combine the soymilk, vinegar, and oil in a bowl and set aside.
- In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt until blended. Stir in the raisins. Add the soymilk mixture and mix well to make a stiff dough.
- Shape dough into a round loaf and place on a lightly-oiled baking sheet. Pat the top down slightly, then use a sharp knife to cut an X shape on top. Bake until golden brown, about 45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.