Borscht

Borscht Vegan

Ingredients:

• 4 medium beets, peeled and left whole

• 4 potatoes, peeled and left whole

• salt & pepper

• juice of 2 lemons or 2 tablespoons white vinegar

• about 3 cups Bonsoy or other very good soy or a rice milk

• 1/2 cup fresh dill, chopped

• 1/2 cup garlic chives

Garnish Ingredients:

• 1 cucumber, seeded and cubed very small

• 1/4 cup fresh dill, chopped small

• Tiny sprigs of fresh mint

• Thick coconut cream

Method: Put beets in a lidded saucepan covered liberally with water over high heat, when boiling, reduce to medium-low and simmer for 5 minutes. Add potatoes, re-lid and simmer till both veggies are tender. Drain the beets and potatoes, keeping the liquid for use as stock. When cooled, grate the beets with a course grater into a serving bowl, cut the potatoes into tiny squares and add to the grated beets. Process the half cup of dill with two cups of milk, add that to the beets and potatoes. Add the lemon juice or vinegar, chives and more milk to make a pleasantly thick consistency. Stir well, and refrigerate for up to 24 hours before serving.

To Serve: Do not heat. Add pepper and salt to taste. Serve in individual bowls. Add a tablespoon of coconut cream, stir it slightly to make a white pattern in the coloured soup, toss garnish ingredients together and sprinkle on top, add a spring of mint.

Beet Leaf Salad

Ingredients:

• any amount young beet leaves and stalks

• fresh basil

• lemon juice

• pinch of sugar

• olive oil

• salt and freshly ground black pepper

• pine nuts for garnish.

Method: Chop leaves and stems into small pieces, put them in a pot with a little water. Lid the pot then simmer for no more than 20 seconds. Remove from the stove, Stir in the juice, a little oil, basil, pepper and salt, decorate with pine nuts. Eat warm or cold.