Borscht

My photo using homemade sunflower cream. Borscht recipe by Alissa Saenz. connoisseurusveg.com

Ingredients
2 tablespoons olive oil
3 medium beets, peeled and diced (1/2 inch)
2 medium carrots, peeled and diced (1/2 inch)
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 tablespoons tomato paste
2 cups finely chopped beet tops or cabbage
1 medium russet potato, peeled and diced (1/2 inch)
1 1/2 tablespoons lemon juice
1/4 cup chopped fresh dill, plus more for serving
Salt and pepper to taste
Vegan sour cream, yogurt, or cashew cream, for serving
Chopped fresh chives and/or parsley, for serving

Instructions
Coat the bottom of a large pot with olive oil and place it over medium heat.

When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes.

Add the garlic and sauté another minute, until very fragrant.

Stir in the broth, tomato paste, beet tops /cabbage and potato. Raise the heat and bring the liquid to a boil.

Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.

Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.

Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives. Serve.

Pumpkin curry wattaka kalu pol (Sri Lanka)

Ingredients

2 tbsp vegetable oil
2 medium red onions, finely sliced
2 sprigs curry leaves
4 garlic cloves, finely sliced
3 long green chillies, sliced
½ tsp black mustard seeds, ground
½ tsp fenugreek seeds
1 kg pumpkin, cut into cubes, skin left on
1 tsp seeded mustard
2 tbsp dark roasted curry powder
1 tsp chilli powder
1 tsp turmeric
1–2 tspsalt
500 ml (2 cups) coconut milk
2 tbsp short-grain rice, plus extra, cooked, to serve
⅓ cupdesiccated coconut

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the oil in a large saucepan and add the onion, curry leaves, garlic and green chilli. Fry briefly then add the mustard and fenugreek seeds and continue frying.

Quickly toss the pumpkin in a bowl with the seeded mustard, ground spices and salt and add to the pan along with the coconut milk. Bring to the boil and cook over high heat until the pumpkin is tender.

Meanwhile, heat a small frying pan and dry-fry the rice and coconut until brown and fragrant. Grind to a powder in a mortar or blender.

Add the rice and coconut powder to the curry and cook for a few more minutes. Serve with rice.


Sri Lankan recipe featured on SBS Food Safari Sri Lanka