BORSCH WITH VEGAN BISCUITS
The borsch recipe is from the cookbook “Vegan on a Shoestring” by the People’s Potato Collective (http://www.peoplespotato.com).
Chunky Vegetable Borsch
Ingredients:
-3-4 large beets, peeled and cut in small cubes
-2 medium potatoes, washed and cut in small cubes
-2 large carrots, diced
-2 celery stalks, diced
-1 large onion, diced
-3 garlic cloves, minced
-1 cup cabbage, shredded
-2 tablespoons vegetable oil
-6 cups vegetable stock
-2 bay leaves
-2 tablespoons balsamic or red wine vinegar
-1 small drop liquid smoke (optional)
-2 tablespoons dill- I use a little more because I’m a dill fanatic
-1 tablespoon raw sugar
-lemon juice to taste
-salt and pepper to taste
Directions:
1. Saute onion and garlic in oil until translucent.
2. Add all vegetables.
3. Add stock, bay leaves and vinager (and liquid smoke if using). Bring to a boil. Reduce heat and simmer for about 1 hour and 30 mins.
4. Once beets and potatoes have started to soften, add salt, pepper, lemon, and sugar if needed. Add dill just before serving.
Simple Vegan Biscuits
Ingredients:
-2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 teaspoon sugar
-1/4 cup vegan margarine
-1 cup non-dairy milk
-1 teaspoon apple cider vinegar
Directions:
1. Preheat oven to 450 F.
2. Combine dry ingredients in a bowl.
3. Cut in margarine with a fork or your fingertips- do not fully incorporate into dough.
4. Add wet ingredients until you get a soft dough. Add more non dairy milk if needed.
5. Drop by spoonfuls onto a baking sheet lined with parchment paper- 1 inch apart.
6. Bake until golden brown- about 12-15 mins.
Ms. T's Dinner 