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

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

Lite Bean and Cheese Enchiladas

Well, it’s just that time of year to be incorporating some lighter dishes into the mix.  Of course this is only so we can over eat during Superbowl and Valentine’s Day.

I have to say, this is a nice little meal.  We didn’t miss all the ooey-gooey cheesiness normally associated with enchiladas and the black beans are a nice touch.

This gourmet food recipe makes extra sauce you can use later in the week with more enchiladas, or you can freeze the extra sauce and use it at a later time.

Try it out, I think you’ll like it.

Preheat oven to 350o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

Lite Bean and Cheese Enchiladas
Adapted from Everyday Food

2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Kosher salt and ground pepper
16 corn tortillas
Nonstick Cooking Spray
3 Tablespoons extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving

Preheat oven to 350o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

 

Source: noblepig.com/2011/01/lite-bean-and-cheese-enchiladas/

Dinner

For the largest and main meal of the day, we have dinner shared with the whole family. As an evening meal you can take a few free video recipes at Gourmandia.ca, dinner has a lot more expectations in terms of the menu and manners on the table. Foremost, it can be prepared at least two hours beforehand so that means the food choices tend to be just a bit more elaborate than the other recipe videos online of the day . Dinners are also expected to be sit-down events (informal or otherwise) so one is expected to be in his or her best behavior  For family dinners, everyone shares not only the meal but also conversations and catching up with each other’s lives. It’s still being done in much of the world’s households although with less frequency. Stews, roasts, barbecues, and hearty soups are the usual dishes served in family dinners. Serving may be family-style, wherein all the dishes are put on the table at the same time. It can also be one course at a time.

Dinners can also become a traditional form of entertaining through formal dinners or dinner parties, which usually go beyond the immediate family circle to include relatives and friends. The Joy of Cooking by Irma Rombauer offers two important considerations when catering to a dinner party. “Choose food that can be prepared ahead of time, so that you can spend more time at the table than over the stove, and never, ever, make a dish for company that you haven’t made before and mastered.” The last tip is important because you would only want to serve the best dishes you have made a lot of times. But if you want something new, spend at least a week cooking that new dish so by the time the dinner party rolls in, it would have become your new specialty dish that you could make by heart. And if it’s well-done, it would be a memorable dinner indeed.