This meal is so simple that it might not even be worth mentioning, yet maybe somebody needs just that little bit of inspiration…
I grated three different root vegetables – celery root, carrot and parsley root, and sauteed them on some pumpkinseed oil, on a low flame for quite some time, towards the end adding tamari and a spoonful of organic mustard (the kind where apple cider vinegar is used).
On the side I blanched some cabbage and sprinkled it with ume plum vinegar. As a grain I had creamy teff.
This is a twist on the traditional Russian soup called “borshch” which is usually heavy on cream and meat and potatoes, but here you have a lighter macro version which still comes quite close and is very satisfying on a cold autumn day 🙂
Sautee some diced onion and finely chopped garlic on a bit of oil with a pinch of salt, until soft. Add similar-sized cubes of carrot, parsnip, parsley root, celery root and red beet and sautee for a while longer until the veggies get shiny. Then add hot water according to how many bowls you will need in the end. Sprinkle in some dried marjoram, caraway seeds, smoked paprika powder and add also a bayleaf or two. Cook the soup until the red beet is soft enough – it´s the vegetable that will take longest. Adjust taste using tamari and/or salt for saltiness and lemon juice and/or vinegar of choice (I had apple cider vinegar) for a sour taste.
I had the soup with some vegetable pancakes but I can imagine it would taste great with a big slice of sourdough bread!
Filed under Recipes, Soups
Another one of those quick dishes when you come tired home from work and need something pronto!
I cooked buckwheat in 1:2 grain to water ratio, first bringing the water to boil with a pinch of salt, then tipping in the buckwheat. It cooks only about 15 minutes. Meanwhile I fried fine slices of onion together with tiny cubes of parsley root, celery root and smoked tofu on oil, untill all became crispy and golden. I topped the grain with the mixture and served the meal with blanched savoy cabbage. The fried root veggies and the smoky tofu particularly give a sensation of bacon 😀