Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. Veganised. Mostly, all classic Soviet salads are made of boiled vegetables, some kind of meat, and/or eggs that are smothered with greasy mayonnaise. As awful as it sounds, but from time to…
Archives for December 2018
Tofu pancakes (Vegan syrniki)
These tofu pancakes are a vegan variation of syrniki – Ukrainian thick pancakes made of cottage cheese. The Veganniki are mild, fluffy, and easier to digest. I highly suggest coconut oil for frying, it gives them an amazing, delicate flavour. This recipe is very close to the original. But if you like to make it…
Vegan Christmas roast
This is a straightforward and fancy-free vegan Christmas roast recipe. It is full of yummy earthy umami flavours and looks pretty on a dinner table. I love to add lots of fresh rosemary and sage. These are my top favorite Christmas flavours! The filling is juicy and doesn’t require any additional sauce. Serve it alongside…
Vegan Panforte
This vegan Panforte is a traditional Italian Christmas dessert, originating in Tuscany. Well, I would probably get beaten for calling it traditional, though. First, I’m not using honey here. Obviously. Second, I couldn’t find any candied citrus peel around. That is weird because I remember I loved it as a little kid. My grandma always…
Kidney bean curry (Rajma Masala)
One of my favourite ways to cook beans is to make this kidney bean curry. Serve it over rice for a filling main meal or as one of the side dishes. It is very fast to make if you already have cooked beans on hand, or you can just use canned ones. I prefer to…
Kabocha squash vegan barley risotto
Perfect hummus for lazy people
I didn’t realise how imperfect all the hummus I ate had been until I tried it in Israel. I was on a Jerusalem tour and had about 5 minutes to grab something to eat. So I bought hummus “to go”. They put some hot whole chickpeas on the bottom and topped it with the most…
Vegan gingerbread men
Finally, I made the perfect dough for my vegan gingerbread men! It is so smooth and rolls out so easily! Just blend it in a food processor for less fuss. I didn’t use molasses cause we don’t have it where I live, so I substituted it for agave syrup. These gingerbread cookies are moderately spicy,…
Vegan Borscht
Borscht is the King of the Ukrainian table. Every Borscht tastes different. I’m going to share with you this family recipe of vegan Borscht. Initially, it is made with meat, like almost everything in Ukrainian cuisine. So for the umami flavour of the stock, I’m using porcini mushrooms. The closest substitute is dried shiitake. But…
Roasted beetroot with garlic cashew cheese
This is an extremely delicious combination: roasted beetroot, garlic goat-style cashew cheese and truffle vinaigrette. Maybe these Pisa towers turn into a colorful mess on a plate when you start to eat them, but they taste Oh So Good! I love beets. They are sweet, have a vibrant pink color and are full of nutrients….