Vegetarian Recipe: Vegan Borscht

Vegan BorschtA tangy, hearty, and richly aromatic vegetable soup recipe that can be served hot or cold, borscht is a popular soup in Eastern and Central Europe especially in Russia, Ukraine, and Poland. The main ingredient used to make this dish is beetroot, which gives the soup its characteristic deep reddish color. In some healthy recipes and regions, tomato is used as the main ingredient while beetroot is the secondary ingredient. Other varieties also exist including green borscht, made with sorrel, and tomato paste orange borscht. Beef or pork broth is commonly used as a base for the soup but in this vegan recipe, red wine is used for flavoring the broth.

In this recipe, yellow beets, red beets, potatoes, celeriac, fennel, garlic, onion, red wine, tamari sauce, celery seed, allspice, balsamic vinegar, beet greens, fresh dill, capers, vegan sour cream and other garnishes are used to make the vegan borscht easy appetizers. This makes an excellent soup for the late autumn and early winter.

The ingredients are basically sautéed then simmered until the beets are tender. The soup can be garnished with fresh dill, capers, and sour cream and other sorts of garnish such as lemon juice, parsley, and chopped hard-boiled eggs. Leftovers can easily be stored and placed in the freezer for later serving. Borsch can be enjoyed as a cold soup during hot days and as a hot soup during winter.

Ingredients: 1 onion, diced, 2 cloves garlic, minced, 2 tbsp cooking oil, 3 large yellow beets, diced, 3 large red beets, diced, 2 large potatoes, roughly chopped, 1 C celeriac (celery root), roughly chopped, 1/2 C fennel bulb, roughly chopped, 10 C water, 2 C red wine, 1 tbsp tamari sauce, 2 tsp each: celery seed, allspice, 1/4 C balsamic vinegar, 1 bunch beet greens, washed and chopped into ribbons, 1 bunch fresh dill OR 2-4 tbsp dried dill, Fresh dill, capers, vegan sour cream, or other garnishes

Preparation Instructions: Vegan Borscht Recipe

In a very large soup pot, sauté onions and garlic in cooking oil. Add beets, potatoes, celeriac, fennel, water, wine, tamari, celery seed and allspice to the pot. Bring to a boil, then reduce heat and allow to simmer, covered, for half an hour, or until beets are easily pierced with a fork. Add vinegar, beet greens, and dill and simmer for a further five minutes, until greens are bright in the pot. Serve as is, or garnish with fresh dill, capers, and/or vegan sour cream, and enjoy.

Other ingredients that can be added to make the vegan borscht are peppers, carrots, and cabbage. If serving the soup cold, you can garnish the dish with yogurt, kefir, soured milk, and raw chopped vegetables like cucumbers and radishes. Vegan borscht can be served as a light and nutritious meal on its own and also makes a sumptuous appetizer served with rye bread. Borscht is best paired with a rich red wine like Pinot Noir.

Source: www.gourmandia.com

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Vegetarian Recipe: Ginger Carrot Soup

Ginger Carrot SoupCarrot soup is made more delectable with dry white wine, curry powder, and ginger in this recipe adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins. In this vegetable soup recipe, onions, ginger, and garlic are sautéed in butter. Chicken stock, dry white wine, and carrots are added and simmered until the carrots are tender and flavored with fresh lemon juice, curry powder, salt, and ground pepper. The soup is pureed until smooth and can be served either hot or cold. This is especially delicious with crusty bread or a side of salad. This delicious soup is also quite therapeutic and can help alleviate cold or flu.

Ginger carrot soup can be served as refreshing easy appetizers or a light meal with salad and bread. If you want a vegetarian version, you can use vegetable stock instead of chicken stock. The curry powder and ginger adds a subtle spice to the dish and a tingling sensation in the palate. The wonderful aroma of the soup also adds to the eating experience and the beautiful color of the dish enlivens any dinner table.

Use an immersion blender, regular blender, or food processor for pureeing the soup. If you are using a regular blender, puree the soup in batches and reheat them before serving (or chill in the fridge and serve cold). There are many ways you can garnish this dish. For a healthy option, garnish the dish with yogurt and herbs like parsley, celery, basil, thyme, or coriander.

Ingredients: 6 tablespoons unsalted butter, 1 large yellow onion, diced, ¼ cup freshly grated ginger root, 3 garlic cloves, minced, 7 cups chicken stock, 1 cup dry white wine, 1 ½ lbs. carrots, peeled and sliced into ½ in. pieces, 2 tablespoons freshly squeezed lemon juice, Curry powder, Sea salt, Freshly ground pepper

Preparation Instructions: Ginger Carrot Soup Recipe

In a stock pot, melt the butter over medium heat. Add the onion, ginger, and garlic, sautéing for 15 to 20 minutes, or until the onion is translucent. Add the stock, wine, and carrots. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender. Using an immersion blender, traditional blender, or food processor, puree the soup, working in batches. Add the juice, a pinch of curry powder, and salt and pepper.

For a more savory soup, you can garnish with bacon bits, caramelized onions, fried garlic, sautéed mushrooms, croutons, sour cream, diced hard-boiled egg. You can also garnish the soup with diced and blanched carrots, sautéed asparagus, diced zucchini, cucumber, broccoli, or grilled eggplant. Ginger carrot soup is also delicious with Indian flatbreads like roti or chapatti.

Source: www.gourmandia.com

Diet vegan recipes

Even though in a general sense, veganism can be classified into diet, those who embrace this lifestyle wouldn’t want to call it that simply because it is a lifetime lifestyle choice they wish to have and not only for a specific amount of time which is what diets usually are.

Veganism, called by some as strict vegetarianism is the lifestyle practise of consuming only plant-based foods like vegetarian cooking video and excluding any form of animal products and by products.   These include eggs and dairy products like milk, cheese, cream and yoghurt.  A diet is defined as the intentional reduction of the amount of variety of food and chefs recipes for the purpose of controlling one’s weight or to address health concerns.

Even though in a general sense, veganism can be classified into diet, those who embrace this lifestyle wouldn’t want to call it that simply because it is a lifetime lifestyle choice they wish to have and not only for a specific amount of time which is what diets usually are.

Unlike most people merely concerned with their weight and use calories as a measure of what they consume, vegans are much more concerned with the nutrients they assimilate from plant-based foods which are generally classified into the fruits, vegetables, grains, seeds and nut.  Consuming these in the right quantities provides adequate nutrients in a smaller number of calories.

However, care must be taken because too much fruit and starchy food such as grains and its derivatives like bread and pasta may lead to increased blood sugar levels that can lead to or aggravate diabetes.  Too much fats, though healthy and cholesterol-free, can still lead to weight gain if not taken with other food groups like green leafy vegetables and high-fiber food.

Carbohydrate and protein contain four calories per gram while fat has nine calories per gram.  Alcohol has seven calories per gram and is not very high in nutrients.  As such, calories from a green salad or a fresh fruit smoothie with nut or soymilk is better at providing energy than a bag of potato chips and a diet soda which virtually do not contain any form of nutrients.

Whether vegan or otherwise, careful consideration of what one puts into his or her body has a long standing benefit to one’s wellbeing.

Those who are considering to convert to a vegan lifestyle are recommended to consult with their doctor, nutritionist or wellness advocate who can recommend a programme that provides a smooth transition so that there isn’t much shock to the system.  Even for vegetarians who progress to veganism, withdrawal symptoms can be expected – acnes, fatigue, grumpiness but after the initial speedbump, the journey can be very satisfying.  Vegans claim they experience clarity of thought, more sustained energy, require less sleep.