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January Recipes
Borscht
It is a soup made with beetroot and associated with the cuisine of eastern and central Europe, especially Russia, Poland, and Ukraine. This is a quick version that I created and use. Healthy, hardy and delicious meal on a cold winter day.
Ingredients:
4 medium cooked and shredded beets
2 medium white cooked and cut in small cubes potatoes
1 big cooked sweet potato
2 shredded carrots
1 chopped onion
2 chopped celery starks
½ cup of chopped red pepper
1 liter of vegetable broth
1 cup of sauerkraut
2 cloves of minced garlic
½ cup of fresh chopped parsley and dill
1 can of red beans (or any other legumes)
Instructions:
In a big soup pot sauté onions, carrots, celery, and peppers using a bit of broth or water for 5-8 minutes. Then add vegetable broth, potatoes and cook for 10 minutes. Then add beets, beans, and sauerkraut, cover the pot with the lid and simmer for another 5-7 minutes on low heat. Add minced garlic, cover with the lid, and turn off the heat. Serve with chopped parsley and a teaspoon of a plane plant-based yogurt, if desired.
Apple Pie French style
This is my family's favorite recipe. The flavor of apples and cinnamon and the soft consistency is a perfect combination.
Ingredients:
2 cups of oat or any other whole grain flour
½ teaspoon baking soda
1 teaspoon of apple cider vinegar
200g of soaked pitted dates or date paste
150g ripe sliced banana or apple sauce
1 cup of plant milk or water
1 teaspoon of vanilla extract
½ teaspoon cinnamon
500-700g cubed fresh apples
Instructions:
Preheat oven to 375F / 180C.
In a blender mix dates, banana, plant milk and vanilla.
Mix flour and the contents from the blender, adding baking soda and vinegar.
Put cubed apples in a glass pie dish and cover with the dough.
Bake 30-35 minutes or until the crust looks brown.
Serve hot or cold. Keeps in the fridge for 4-5 days.
December Recipes.
Shepherd's Pie
Casserole dish, big pan and pot, Potato Masher, Oven
Filling
1 cups onion, chopped
1/2 cup carrots, diced
1/2 cup celery, diced
2 cups cooked brown/green lentils
1 1/2 cups sweet potato, cooked
1 can diced tomatoes
1 cup vegetable broth or water (for sautéing and thinning out the filling)
1 tablespoon Herbs de Provence seasoning mix or to taste
1 teaspoon Sweet Paprika
freshly ground black pepper and salt to taste
1-2 cups frozen peas or mix of carrots, peas, and corn
1 tablespoon Balsamic Vinegar
Mashed Potatoes
2 pounds/1 kilo yellow Potatoes scrubbed and cut into chunks
4-5 cloves of chopped garlic
½-1 cup unsweetened plant milk warmed so it doesn’t cool down the potatoes
1 tablespoon dried or 2 tablespoons fresh minced chives
freshly ground black pepper and salt to taste
In a big pot boil potatoes with garlic cloves until soften for 15-20 minutes. Meanwhile in a big pan sauté onions, carrots, and celery, stir occasionally adding a little water or broth if needed to prevent sticking. When onions are translucent and the carrots and celery have softened slightly add the cooked sweet potatoes, lentils, tomatoes, some vegetable broth, herbs de Provence, Sweet Paprika, salt and freshly ground black pepper. Mix and cook for another 5 minutes. Then mix in frozen vegetables, balsamic and additional spices, adjusting to your taste. When the lentil filling is done transfer it into the 9 x 13-inch baking dish. Then drain boiled potatoes and using a potato masher start mashing, add plant milk a little at a time until you have the desired consistency. Mix chives at the end or leave for later to sprinkle before serving. Preheat the oven to 350 degrees. Top the filling with mashed potatoes and spread them out evenly to cover it completely. Bake the pie for 30 minutes or until heated through. Make sure your baking dish is safe to go under the broiler and if so, broil on high for just a few minutes watching it closely, until potatoes are lightly brown.
Holiday Fruit Cake
· Ingredients:
2 cups orange juice+1/2 cup lemon juice
1 cup of dried pineapple or mango
1 cup of pitted shopped dates
1 cup of dried cherries or cranberries
1 cup of raisins
1 TBSP ground cinnamon
1/2 tsp each: ground nutmeg and ground ginger
1/8 tsp each: ground cloves and ground cardamom
2 Cups of oat, sorghum, or rice flour
1/2 cup walnut or pecan halves for decoration
Soak all dry fruit in juice mix for 2-3 hours. Then mix in flour and spices until a thick dough forms. Transform it into a pie dish and bake for 30 minutes. After cooling poor over a cashew glaze (blended soaked 1 cup of cashews and 1 cup of soaked pitted dates). Decorate with wallnuts or pecans on top.
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