Did I ever tell you I am obsessed with Halloween? No? Really? Well, here it comes.
Actually, I’m obsessed with celebrating, but Halloween is the most exciting event of the year for me.
In fact, I celebrate Samhain, which is the Celtic tradition before it became viral 😂
Tiny baby snails were hidden in between the chives. I had to clean it one by one and found a whole (huge) snail family.
Galicia, where I live, is a Celtic region and we actually call it Samain. It’s the Witches’ new year!
My first batch of ceramic bowls 🙂
For many years, I celebrated Halloween (or Samhain/Samain) at home without even knowing it was a very old tradition.
Spicing things up!
We witches do stuff because our intuition tells us to, we don’t ask many questions when it comes to our gut feelings.
Where are they going? 🥰
I remember putting on a hat, making delicious and spooky food and feasting all night with my parents and sister.
Nowadays, I’m more interest in seasonal food and 90% traditional stuff (the other 10% is my twist). That’s why this year I’ve chosen to make some recipes from Celtic origin to celebrate this sacred time of the year when the spirit world comes closer to the material world.
Colcannon was my first choice for the series in 2020. I find it so easy to make that you won’t find any excuse to celebrate.
The fact that my sweater matches the dish is a coincidence. I’m THAT cool 😎💙
Moreover, potatoes and kale are a great choice in Galicia, we have plenty of both.
You can use cabbage if you can’t find kale, or even turnip greens if you want more of a bitter flavour.
Of course, I had to make some variations. You can find Colcannon recipes all over the web, but Sílvia’s version has to be a bit different.
I added some smoked paprika to give it a little bit of depth and made it vegan.
“But, Sílvia, that oozy butter in the center of the dish, looks like real butter!” you must think.
Well, it’s not. I made it by using coconut oil mixed with some olive oil on top (for colour) it does the trick, but if you just want to skip the oil, you can, I just wanted it to look beautiful and add some richness, but it’s not necessary for the flavour.
I’m very nerdy in all that I do, and as much as I love food, I love learning. So, even though I’ve made my research many years before, I re-researched this year and found out some other interesting stuff for Samhain.
Delicious!
Did you know, there wasn’t a fixed date for it? It actually was a 7 day celebration that started 7 days before the Sun was on the 15º of Scorpio. Yes, 7-DAY-CELEBRATION 😬
My excitement got over the top and I thought I needed to make more recipes than ever. 7 days! Am I lucky or what? 🤗
I hope you enjoy this recipe and the ones to come. Don’t forget to connect with me through instagram, facebook or twitter.
Pin any photo if you liked the recipe or leave a comment to say hello or if you have any doubt.
I’d really appreciate if you share with your friends so we become a community of celebrators 🥰.
Happy Samhain or Halloween. However you want to call it…have fun and keep fooding!
Once the potatoes are done, drain the water and mash. I do it with a fork because I like it to be chunky. If you want a smoother mash, blend them.
Chop half of the onion and the leek.
Sautée until done, but be careful so they don't burn out. Use only one tbsp of olive oil and reserve the other for decorating the finished dish.
Remove the stalk from the kale leaves (unless it's baby kale) and chop.
Sautée in the same pan you cooked the leek and onion.
Add the mixture of onion, leek and kale to the mashed potatoes.
Do the vegetable milk gy blending the oats and help with water.
Add to the potatoes.
Then add the spices and stir so it doesn't get stuck on the bottom.
Serve immediately (it dries out after awhile, but you can add a bit more water) and add one tbsp of coconut oil in the center and the remaining olive oil on top of that so it looks like butter.
Then add some chives and the other half of the raw red onion (chopped)
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