A lot of people who have tried my borscht have asked for a recipe and I never seem to write it down when I am making it. So finally I did and here it is. Sashenka and I absolutely love it and easily eat an 8 Qt. pot in three days. It is vegan, light, and packed with vitamins and nutrients! Hope you enjoy it as much as we do.
2.5 lb red young potatoes with skins on washed and cubed
1 large onion diced
3 carrots diced
4-5 celery stickes diced
2 green bell peppers diced
3 medium beets grated on the larger size grate.
1/2 head of small cabbage shredded
5 bay leaves
1 Tbsp dried parsley
1/2 tsp vitamin c powder (ascorbic acid Do not use a crushed vitamin tablet. Can substitute 1 Tbsp ketchup)
2 vegetable bullion cubes (vegan, organic)
Salt and pepper
Wash and cut the potatoes. Fill a pot 3/4 with water and add salt and potatoes to it. Set on stove on high. Dice onion and sauté in a skillet on medium on grape-seed oil till golden. Dice carrots, celery, and peppers , after the potatoes returned to a boil, throw them into the pot. Wash, peel, and grate beets and add to skillet with onions. Throw bay leaves and bullion cubes into pot. Add Vitamin C or ketchup to skillet. I add vitamin C for extra vitamin and it adds a nice sourness that a lot of people achieve with tomato past or ketchup. Slightly sauté the beets till just barely cooked and add everything from the skillet into pot. Add shredded cabbage. Throw in parsley and pepper and add more salt if need be. Bring to a boil and let simmer for 5-10 min or until cabbage is cooked. If the borscht is to thick for you and you have room in the pot you can add some more water and season accordingly. Приятного Аппетита!
I enjoy my subscription to vegetarian times and this is another recipe that I have attempted at making. I made only two minor adjustments from the original recipe. One the red quinoa is switched to white quinoa (red would have looked great, I just did not have any on hand). The other one is I used more garlic then the recipe notes (as usual). We love garlic and the Chimichurri defiantly needed the extra garlic in my opinion. Without it would have been bland. This is a very healthy dish packed with nutrients and is definitely guilt free!
Sweet Potatoes and Quinoa
2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.)
1 tsp. olive oil
1 cup quinoa, rinsed and drained
2 small, ripe yet firm avocados, peeled and sliced
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
4 cloves garlic, minced
½ tsp. sweet paprika
¼ tsp. red pepper flakes
Preheat oven to 425°F. Wash potatoes and dice them into cubes. On a baking sheet spread them in a single layer and season with salt pepper and olive oil. Cook quinoa as directed on package. Usually 2 parts water to 1 part quinoa. Season with salt if desired. While the potatoes and quinoa are cooking make the Chimichurri. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. Serve sweet potatoes and quinoa in a bowl topped with sliced avocados and Chimichurri. And wedges of home grown tomatoes are a refreshing on the side. Enjoy!
I found this nine grain blend at our local health/bulk store and it consists of Hard Red Wheat, White Wheat, Barley, Rye, Oats, Corn, Millet, Buckwheat, Flax Seed. It is delicious and full of nutrients. What’s more, it takes very little time to prepare. Just put in a pot with a one to two ratio of water and it is done in less than 10 min. You can enjoy it as sweet or savory and for breakfast, lunch or dinner.
Cook one cup grains and two cups water
Top with nuts, barriers, and maple syrup
1 Vegan bouillon cube
1 Tbsp EV Olive Oil
Salt and Pepper
Bring two cups of water and one cup of grains to a boil. Add the bouillon cube and oil. And season to taste with basil salt and pepper. Serve on a bed of spinach with fresh slices of tomato and avocado.