Borscht

This vegan soup is thick and hearty. I pureed it a blender to make it even easier to digest. Chunky is great too if you like. If you are not sensitive to Onions or garlic they would be a great addition sauteed with some a strip of bacon.  I suggest making your own stock with vegetables that you are able to digest easily.

 

 1 can       Canned Beets (chopped ) or Fresh pre cooked and cut

 2             Carrots (chopped) 

 2              Potatoes (cubed)

 1              Bay Leaf

 1 tsp        Red Wine Vinegar

 1-2 cups     Tomato Juice ( Depending on how thick you want it)

 1 cup          Vegetable stock (or chicken; homemade or bought)

  Few stalks  Fresh Dill

 Season with salt and pepper

1. Put stock, carrots, potatoes into a pot and let cook till almost soft
2. Add beets,bay leaf and 1 cup of tomato juice to the mixture
3. Cook until all vegetables are tender
4. Add salt and pepper to taste
5. Transfer to a blender and puree until the soup reaches a thick but smooth consistency
6. Serve with fresh dill on top

Sesame Soy Tofu

    

I love the taste of sesame oil and soy sauce together. Definitely some Umami going on there.

Completed dish with a blend of different rice and boiled carrots.

 

The stuck on bits are the most delicious!

1 Package                 Mori Nu Tofu 

3 tbsp (or to taste)    Braggs Liquid Aminos

1 tbsp                         Sesame Oil 

2 Drops                      Liquid Stevia

Enough to coat          Rice Flour

A sprig                       Cilantro for garnish

1 tbsp                         Oilve Oil

1. Cut tofu in 6-8 chunks ( although they rarely stay that way)
2. In a bowl mix the Braggs, sesame oil and stevia. 
3. Add cut up tofu to bowl, cover and refrigerate 20 minutes
4. Heat frying pan on just over medium and add oil. 
5. Drain liquid
6. On a plate sprinkle rice flour and coat the tofu in it.
7.  When the pan is hot add tofu. Let one side brown then flip. Be gentle as tofu will fall apart very easily. When both sides are brown take off of stove.
8. Serve with fresh cilantro leaves.