Borscht*
My mother enjoys beets simply chopped into bite-sized pieces,
steamed and sprinkled with salt and pepper. I enjoy tasty soups
and this borscht is a favourite of ours.
4 cups water from steamed vegetables
4 cups cabbage, shredded
2 cups beets, chopped or sliced
1 cup potatoes, chopped into cubes
1 cup tomato puree
1/2 cup tomato puree
1/2 cup carrot, sliced
3 tbsp. olive oil or butter
2 large onions, chopped
2 tbsp. both apple cider vinegar and honey
2 vegetable bouillon cubes
1 tsp. sea salt
3 bay leaves
1/4 tsp. dillweed
Cayenne pepper to taste
Steam the beets, potatoes and carrot until tender and save the
steaming water. Add extra water to the steaming water to equal 4
cups stock and put aside.
In a soup pot, sauté the onions in oil until semi-tender. Add
the cabbage and sauté another 5-8 minutes until the cabbage is
fairly tender.
Add the 4 cups steamed vegetable water and the steamed beets,
potatoes and carrot. Then put in the remaining ingredients and
let simmer on low heat for about 30 minutes.
Remove bay leaves and adjust flavor. *From Hearty Vegetarian
Soups and Stews. Published by Harbour Publishing.
Sesame Beets
1 pound beets
2 tbsp. fresh lemon juice
1-2 tsp. cider vinegar
1 tbsp. toasted sesame seeds
2 tbsp. minced onions, scallions or leeks
1 tsp. sugar
salt and ground pepper to taste.
Scrub the beets and place them in a pot with water to cover.
Bring to a boil, then lower the heat and simmer for 30 to 40
minutes, until tender and easily pierced with a sharp knife.
Drain and rinse with cold water until cool enough to handle.
Remove and discard the skins (if desired), which should slip off
easily.
Slice the beets into a bowl. Toss with lemon juice, vinegar,
sesame seeds, onions, scallions or leeks and sugar. Add salt and
pepper to taste.
Chill thoroughly for about 30 minutes and serve. *From
Moosewood Low-Fat Favourites. Clarkson Potter Publishers.
Sweet Veggie Cupcakes with Almond
Butter Frosting*
These veggie muffins are rich and tasty- especially with the
optional chocolate chips and nut butter frosting. Best of all,
the disguised beet greens give these muffins a boost of calcium.
Even small children will enjoy them.
3 cups finely chopped beets greens
1 1/2 cups soy milk
1/4 cup maple syrup
2 tsp. vanilla
1 1/2 cups flour
1/2 cup soy flour
1 1/2 cup brown sugar
1 tbsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips (optional)
Steam beets greens. Allow to cool. Transfer to a large bowl
along with soy milk, maple syrup and vanilla. Mix together.
In a separate bowl, sift together flours, brown sugar,
cinnamon, baking soda, baking powder and salt. Add in chocolate
chips, if using. Gradually, stir dry ingredients into beet-green
mixture; mix well.
Spoon mixture into cups of prepared muffin tin. Bake 20
minutes, checking for doneness with a toothpick.
Almond Butter Frosting
4 oz regular tofu or firm tofu
1/2 cup brown sugar
1/4 cup almond butter, softened
2 tbsp. maple syrup
1/2 tbsp. peanut butter
1/2 tsp. vanilla
In a food processor or blender, combine all ingredients; blend
until creamy. Transfer to a small bowl and refrigerate for 1 hour.
When frosting has become firm, it's ready to spread. *From
CalciYum. Published by Bromedia Inc.
bugus@ladybugorganics.com
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