different words
"cheese"
(16)
asparagus
(1)
avocado
(4)
bagels
(1)
banana
(1)
BBQ Tofu
(1)
beans
(19)
beets
(4)
biryani
(1)
blue cheese
(1)
bread
(3)
breadmachine
(4)
breakfast
(10)
broccoli
(3)
brown rice
(7)
brussel sprouts
(2)
cabbage
(6)
candy
(1)
cauliflower
(3)
cheez
(4)
chili
(2)
cookies
(2)
corn
(7)
couscous
(2)
curry
(2)
daiya cheese
(2)
dessert
(3)
dip
(7)
eggplant
(1)
fake meat
(12)
full recipe
(36)
greenmarket
(12)
Hot Harry's Burritos
(1)
How to Cook Everything Vegetarian
(1)
Indian
(6)
jackfruit
(1)
kale
(4)
Key Lime Pie
(1)
knitting
(1)
Lentils
(2)
lettuce wraps
(1)
millet
(5)
MoFo
(6)
muffins
(2)
naan
(2)
nachos
(1)
paella
(1)
parsnips
(1)
party
(3)
pasta
(15)
peach
(1)
peanut butter
(5)
Pizza
(11)
pizza dough
(1)
potato
(11)
raw cashews
(6)
Risotto
(3)
salad
(2)
sandwich
(14)
Sauce
(16)
sausage
(1)
seitan
(1)
snacks
(10)
Soup
(5)
spinach
(3)
squash
(7)
sweet potato
(5)
tacos
(5)
tempeh
(17)
Thai
(1)
The Joy of Vegan Baking
(7)
The Uncheese Cookbook
(7)
Tofu
(13)
vegan mac
(5)
vegan potluck
(1)
vegan with a vengeance
(1)
veganomicon
(13)
Vegenaise
(7)
vegweb.com
(6)
zucchini
(2)
Sunday, November 21, 2010
Vegan MOFO day 19- Borscht
The hubby requested soup today. He actually requested a butternut squash soup, but I decided to make borscht because I had some beets and some cabbage that needed to be used up. Borscht has always been one of my favorite foods, I love the deep flavor of the beets and how tangy the soup gets. This soup brings out the Ukranian in me. Soup is pretty foolproof, you just let it all hang out on the stove for a while, then its yummy!
Here's what I did for the soup...
ingredients:
1 large red onion- sliced
1 tsp peanut oil
5 beets- peeled and cut into matchsticks
8 small carrots- peeled and cut into matchsticks
1/4 head cabbage- sliced and cut up into similar sized pieces as other veggies
1 cube veggie bouillon
dill weed (~1 T), salt and pepper
1/2 lemon
-add the onion to a large pot with a lil oil, cook for several minutes until starts to soften. add in all the other veggies. when the veggies start to cook, cover with water and add in the bouillon cube, dill weed, salt and pepper to taste.
-bring pot to low simmer, allow to cook for 30 minutes until veggies are tender and broth is bright red. taste. add salt and pepper as necessary.
-squeeze in lemon juice of the 1/2 lemon. the soup will now be tangy and wonderful
-i liked this with a dollop of vegenaise on top.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment