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I have fond memories of eating this salad growing up in Moldova, especially during the holidays. The Russian Vinegret (Vinaigrette) Salad is a pretty much staple at any gathering during the New Year's celebrations. It's a delicious vegetarian option, packed with veggies and beautiful color given off from the beets.
BORSCHT is a winter soup.
It differs from other soups by presence of Red Beetroot.
In the summer, BORSCHT can be vegan, but in the winter it is cooked in a fatty bouillon or with pieces of bacon (also a cabbage, carrots, potatoes, tomatoes or tomato paste, sweet pepper, herbs, onions, garlic)
To prevent the beets from losing their red color, it is better to rasp a cooked one at the end of cooking ( or marinated beetroot).
Add sour cream for taste!
this receipt is for "Global Cuisine"
This mixed vegetable curry dish is tasty, quick and easy to prepare.
Try sweet potatoes instead of white potatoes. Broccoli can substitute for cauliflower. Left over curry is delicious.
Keep covered in a bowl, and refrigerated for 2-3 days. Enjoy!
As I drew this, I was a little taken aback by the emotions that came over me. My grandma was, simply put, an amazing person. She was also a really great cook! It always amazed me how she could put perfectly assembled meals together in, what seemed like, such an effortless way. She made carrot soup for me a bunch of times when I lived with her in high school. No matter how tough of a day I had, I’d walk in and the smells whirled around me like a hug and reminded me that I was “home”. It was so delicious and I loved that she made it just for me. She gave me her recipe but, sadly, I can’t find it anywhere - I really hope one day I stumble upon it. Anyway, I found out later that she actually didn’t even like cooking at all, it always makes me laugh because I was certainly fooled. I also always imagine that if she could do something she didn’t even like doing with such grace and perfection, just think what she could’ve done with something she was truly passionate about. When I think of her now, I remember how much she loved my art, even when I made ridiculously awful drawings in high school, you’d never know it by her reaction. She’d tell me, “don’t forget to sign it, I want proof that I knew how talented you were before everyone else did.” I always knew she was incredible, but I didn’t always realize that having that kind of support and encouragement for your passion was as special and, sadly, as rare it can sometimes be. I’m so lucky to have had her in my life.
This quick version of the Vegetable Biryani although easy is bold and flavourful. It's lightly spiced with turmeric, cumin, coriander, garam masala and other warm spices.The vegetables in this Indian rice dish can be changed around - perhaps add bell peppers, potatoes or cauliflower. You can add a teaspoon of cayenne pepper for a kick if desired.