Vegan Food and Recipes

It's hard to go vegan, but some of these recipes are really good. I made the borscht and ate it all week for lunch - low calorie, and full of flavor. Check it out: http://www.blurb.com/bookstore/detail/2014905 That's a cookbook link.

And here's the Borscht Recipe - I tweaked it a little because I didn't have parsley, but here's how it's supposed to go:

Vegan Borscht

3 big fresh beets
2 cans beet slices, drained with juice reserved
1 yellow onion, chopped
3 cloves garlic, minced
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
8 cups water
2 T. vegetarian bouillon powder
2 T. whole black peppercorns
½ c. minced fresh parsley
2/3 c. minced fresh dill
1 bay leaf
2 small potatoes, peeled and cubed
2/3 c. green beans, cut into 2” pieces
1 15-oz. can navy beans
juice of 1 lemon
sea salt to taste


In a large saucepan, boil 2 of the fresh beets for 30 minutes, or until semi-soft. Using tongs, remove them from the pot and set aside to cool down. Once cool, peel them using a vegetable peeler or sharp knife. Cut into chunks and grate them, using a food processor with grater blade. Julienne the canned beet slices. Combine and set aside. Peel the remaining beet and cut into cubes.

In a large stockpot, combine onion, garlic, celery and carrots. Stir on medium-high heat until the onion turns yellowish. Pour water into stockpot, add bouillon and bring to a boil. Add peppercorns, parsley, dill and bay leaf. Stir. Add cubed raw beet, potato and green beans, and bring to a boil.

Once boiling, add grated and julienned beets. Add navy beans and stir. Lower heat to low and add lemon juice and salt (I added 1 T). Let soup simmer on low for 2 hours. At this point, you can serve it, or you can let it sit overnight to marry the flavors. Don’t forget to remove bay leaf before serving. Use reserved beet juice for smoothies!

Yield: 6 servings


It's soooooo good. Hope you are all doing well and enjoying your summer!