New Recipe: Black Lentil and Ginger Borscht with Cashew-Sunflower Seed Sour Cream

As someone who was born and raised in Russia, I’ll admit that borscht was as big of a staple in our diet as some of the Western stereotypes about Russia may paint it. Every family had their own cherished recipe that was followed religiously and made at least every other week year round. Even though the main ingredients usually stayed the same (beets, cabbage, potatoes), other components added to borscht often varied from family to family. I’ve posted the veganized version of my family’s borscht recipe before. Recently, however,  I decided to experiment with my classic vegan borscht recipe – and my new Black Lentil and Ginger Borscht recipe was born! Of course, adding ginger to the classic Russian borscht may sound like blasphemy to a traditional Russian housewife, but I wasn’t afraid of ruffling some feathers here. I found that it actually brightens up the beet flavor, taking the … Read the rest of the post

New Recipe: Vegan Fajita or Taco Filling with Soy Curls, Peppers and Onions

I know it’s been a while since I posted a recipe here, so today I’m excited to share with you one of our current weeknight favorites – Vegan Fajita or Taco Filling made with soy curls! This recipe is so simple that for a while I didn’t even consider it blog-worthy. But since the demand for easy, quick and tasty vegan meals is always there, here we go: Back in our pre-vegan days, fajitas were one of my favorite things to order at Mexican restaurants. I loved the assortment of sizzling hot, slightly charred crisp vegetables tossed with strips of chicken or steak, served in a hot cast iron pan, along with guacamole, sour cream, warm tortillas, rice, and whatever toppings each restaurant could come up with. Assembling each individual fajita from all those fillings was always so much fun! Then I went vegan, and for the most part the appeal of fajitas … Read the rest of the post

Veggie-Loaded Quesadillas (No Cheese!) and Easy Guacamole Recipe

I might be having an affair with foods that have the words ‘Veggie-Loaded’ in their name: Veggie-Loaded No-Cheese Quesadillas today, Veggie-Loaded Enchiladas a few weeks ago… Well, that’s what plant-based food is all about for me – the more vegetables, the merrier! I’m still amazed sometimes at how easy it is to sneak even more vegetables into an already healthy, vegetable-based recipe. The idea for these no-cheese quesadillas came from Preety’s Kitchen blog. Preety has a lot of traditional Indian recipes on her blog, but her quesadillas were influenced by Tex-Mex flavors. I liked the idea of using hummus and refried beans on the same tortilla, but decided to try sneaking in even more vegetables, and then finishing off the assembled quesadillas on an open-fire grill (you can grill them on a dry pan on your stovetop instead if you don’t want to mess with an outside grill). I had some basic … Read the rest of the post

Classic Russian Borscht, Veganized! – Virtual Vegan Potluck, November 2013

I am superexcited to be participating in my first Virtual Vegan Potluck – an online event that unites over a hundred food blogs in an awesome chain of all-vegan recipes, from appetizers to beverages to entrees to desserts! VVPs happen twice a year, and for this month’s event on November 16, my blog is being featured in the Soups category. Welcome Virtual Vegan Potluckers! I’m so glad you’ve stopped by my blog! To check out the rest of the Potluck, scroll down to the end of this post and click the ‘Go Forward’ or ‘Go Back’ buttons – they’ll continue to work even after November 16. To see the full list of participating blogs, click here. I was thrilled to find out that the featured ingredient for this November’s potluck is BEETS! This has become a great incentive for me to finally share my recipe for the world-famous Russian soup called BORSCHT – completely veganized, … Read the rest of the post

Veggie-Loaded Enchiladas – a Plant-Based Dinner to Warm Your Soul!

I’ve been kind of obsessed with potatoes lately, and there are a few recipes to prove that: Black Bean-Potato Stew with Kale, Barley-Lentil Soup with potatoes, and my most popular recipe to-date, Eggplant Rollups with Black Bean-Potato Stuffing. What can I say? I’m Russian, after all, and Russian people have a special place in their hearts for potatoes! Another tendency you might notice in the above mentioned recipes – I like to pair my potatoes with beans and lots of different vegetables. Potatoes just do such a good job of binding all of the ingredients together without overpowering their taste. They also add a nice nutritional punch to any dish: in addition to being loaded with fiber, they have more potassium than bananas, as well as good amounts of calcium, iron, phosphorus, and vitamin C. And yes, that’s regular white potatoes I’m talking about! Today I’m sharing with you another … Read the rest of the post

Mushroom, Kale and Tofu Lasagna – a Basic Vegan Lasagna Recipe

Lasagna is the ultimate Italian comfort food for a lot of us. Multiple versions of vegan lasagna recipes can be found online, and if you’ve switched to a plant-based vegan diet a while ago, you’ve probably tried at least one or two of them. Vegan lasagna recipes can vary in their level of difficulty, so today I’ve decided to share a fairly simple lasagna recipe that I came up with not long ago. Like most of my recipes, this version of lasagna has a lot of vegetables and no added oil. I was born in Uzbekistan (a country that used to be a part of the Soviet Union) and grew up in Russia, and for a very long time we had little to no idea about Italian cuisine. Obviously, Italian people were not that eager to move to the Soviet Union and teach us the tricks of Italian cooking! Growing up, I heard … Read the rest of the post

Delicious Vegan Eats: Greek Moussaka with Lentils That’s Beyond All of Your Expectations!

Have you ever had a good Greek moussaka? If yes, I’m sure you appreciated how smoothly all of the ingredients come together. What about a vegan version? Today I’m sharing a recipe for a vegan moussaka with a lentil-based sauce that makes me confident to say that I’ve perfected this dish over the years. Wanna have a bite? Greek cuisine has always been near and dear to my heart. I can’t say that I’ve made a lot of Greek dishes at home, but I’ve definitely had my share at Greek restaurants! Things got a little more complicated once I switched to a vegan diet, and going to my once favorite Greek places got kind of boring since fully vegan options were few and far between. What can a vegan girl do if she wants to keep eating delicious Greek moussaka? Make it at home, of course! But first, for the … Read the rest of the post