* Prep Time: 20 minutes
* Cook Time: 1 hour
- 3 1/2 oz. pinto beans
- water, to cover beans
- 10 oz. red potatoes, cut into bar pieces
- 10 oz. red cabbage, shredded
- 2 oz. dried mushroom, rehydrated, cut into bar pieces
- 2 tbsp soy butter
- 10 oz. beets, sliced thin
- 2 tbsp lemon juice
- 10 oz. roma tomatoes, center removed, diced
- 2 tbsp olive oil
- 1 celery stalk, diced
- 1 parsnip, diced
- 1 carrot, diced
- 1 small white onion, sliced
- salt, to taste
- sugar, to taste
- 1-2 tbsp fresh dill, chopped
- 1-2 tbsp celery greens, chopped
- 1-2 tbsp, green onion, chopped
- 1-2 tbsp fresh parsley, chopped
- vegetable broth, to taste (if necessary)
- vegan sour cream, to taste*
- rye bread, several slices
- Rinse the beans after taking them out of the can. Place them in a large pot. Add enough water to cover the beans. Keep on low heat.
- Add the potatoes and boil for 5-7 minutes. Reduce to medium heat and add the cabbage.
- In another small pot, boil the dried mushrooms. Strain in colander, but make sure to keep the mushroom broth.
- In a small pan, saute the pieces of mushroom in soy butter over medium heat. Add to the large pot with the cabbage.
- In a medium pot, combine the slices of beets with lemon juice followed by adding the tomatoes. Stew covered on medium to high heat until beets are tender, about 15 minutes.
- Add the beets to the large pot with the other ingredients. Also add the celery, parsnip, and carrot at this time. Saute in the large pot for 10 minutes.
- Next, saute the onions in the pan you used to saute the mushrooms. Do this for a few minutes over medium heat until they become tender. Add to the borscht.
- Pour in the mushroom broth you reserved. If it does not cover the soup entirely, add vegetable broth to taste. Cook for another 15-20 minutes.
- In the last five minutes of cooking, add the sugar, salt, dill, celery greens, green onion, and parsley.
- Top the soup with vegan sour cream and serve with a side of rye bread.
When I'm visiting my parents, I go to a vegetarian buffet on Saturday nights at a Middle Eastern restaurant in town. They always have this amazing cabbage salad. I decided to try to recreate it.
* Prep Time: 10 minutes
* Cook Time: 5 minutes
- 1/2 head of red cabbage, shredded
- 2 cloves garlic, minced
- 3-4 tbsp green onion, chopped
- salt and pepper, to taste
- 1 lemon, juiced
- 2 tbsp olive oil
- Combine the cabbage, garlic, and green onion in a large bowl.
- In a small bowl, whisk the olive oil in with the lemon juice. Add the salt and pepper. Stir to combine.
- Pour over the salad and toss to coat.
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