The following recipes are by D. Enette Larson-Meyer, PhD.

Colcannon
(Serves 4)

1 pound potatoes, sliced
2 medium parsnips, peeled and sliced
2 medium leeks
1 cup soymilk
1 pound kale or cabbage
1/2 teaspoon mace (optional)
2 cloves garlic, minced
Salt and Pepper to taste
2 Tablespoons margarine
Parsley

Cook the potatoes and parsnips in water until tender. While those are cooking, chop the leeks (greens as well as white parts) and then simmer them in the soymilk until soft. Next, chop the kale or cabbage and cook until tender.
     Drain the potatoes, and season with the mace, garlic, salt, and pepper. Add the cooked leeks with soymilk. Finally, blend in the cooked kale or cabbage and margarine. The texture should be that of smooth potato with well distributed pieces of leek and kale or cabbage. Garnish with parsley.

Scannels’ Soda Bread
(Makes 1 loaf; 8 slices)

1-1/2 cups whole wheat pastry flour
1 cup oat bran
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon sugar
2 Tablespoons caraway seeds
1/4 cup currants or raisins
1 cup soymilk plus 1 Tablespoon lemon juice

Mix the dry ingredients well. Blend in the caraway seeds and currants or raisins. Add soymilk stirring to make a soft dough. Turn onto a lightly floured board and knead for 1 minute. Shape into a round loaf and put into an 8-inch oiled round pan. With a floured knife, cut an X into the top. Bake loaf at 350 degrees for 40 minutes or until lightly browned. Cut into slices when cool.