Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. Veganized. Mostly all classic Soviet salads are made of boiled vegetables, some kind of meat or/and egg 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 – Russian thick pancakes made of cottage cheese. The vegan syrniki are mild, fluffy and are much easier to digest. I highly suggest coconut oil for frying, it gives them amazing delicate flavor. This recipe is very close to original. But if you like to make…
Vegan Christmas roast
This is very easy and fancy-free vegan Christmas roast recipe. It is full of yummy earthy umami flavors and it looks pretty on a dinner table. I love to add lots of fresh rosemary and sage. These are my top favorite Christmas flavors! The filling is juicy and doesn’t require any additional sauce. Serve it…
Vegan Panforte
This vegan Panforte is a traditional Italian Christmas dessert, originated 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 when I was a little kid I used to love…
Kidney beans curry (Rajma Masala)
One of my favorite ways to cook beans is to make this kidney beans 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 realize how imperfect was all the hummus I ate, before I tried it in Israel. I was on a tour in Jerusalem and I had about 5 minutes to grab something to eat. So I bought hummus “to go”. They put me some of the hot whole chickpea on a bottom and topped…
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 moderate in…
Vegan Borsch
Borsch is a King on Ukrainian table. Every Borsch tastes different. I’m going to share with you this family recipe of vegan Borsch. Originally it is made with meat like almost everything in Ukrainian cuisine. So for umami flavor of the stock I’m using porcini mushrooms. The closest substitute is dried shiitake. But regular button…
Roasted beetroot with garlic cashew cheese
This is extremely delicious combination: roasted beetroot, garlic goat-style cashew cheese and truffle vinaigrette. Maybe these Pisa towers turn into colorful mess on a plate when you start to eat them, but it tastes Oh So Good! I love beets. They are sweet, have vibrant pink color and full of nutrients. Together with rich in…