Vegan cabbage and red lentil stew

So easy, so good.

1 onion, diced

4 garlic cloves, minced

4 Thai chilis

2 carrots, chopped

2 celery stalks, chopped

3 potatoes, chopped

1 cup red lentils

2 TBL curry

1 TBL smoked paprika

1 TBL turmeric

1/2 TBL garam masala

1 cube faux beef bullion

6 cups water

1 cup white vinegar

1 14 oz. can diced tomatoes

2 cups thinly sliced cabbage

1 tsp black pepper

salt to taste

Heat 1 tsp olive oil and saute onions and garlic 3-4 minutes, until onion is transluscent. Add carrots, celery, potatoes, and Thai chilis for 2 minutes. Add potatoes and spices. Cook and stir until the vegetables are well coated with the spices. Add lentils, bullion, and water. Cook covered until potatoes are tender. Add cabbage, tomatoes, vinegar, salt and pepper. Cover and cook 1 hour on low. Stir occasionally and add more water if needed.

Vegan borscht and beet greens salad with siracha dressing

I can’t remember how or why we decided we need to make some borscht, but here you are. Loosely inspired by this Chilled Russian Borscht, we subbed tofu (frozen, then thawed) for the eggs, added some canned tomatoes, and heated it up. It makes a lot, and the flavor changes each time you heat it up again.

Our beets came with a lot of extremely delicious leaves, so we also made a salad. Beet greens tossed with tomatoes and mushrooms. The dressing really brings it all together, spicy and smooth. Approximately: 2 TBL Tofutti sour cream, 1 TBL Siracha, 2 TBL lemon juice, 2 TBL cider vinegar, 1 TBL light tamari, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp garlic powder. Whisk together, add water if needed until it’s the consistency you prefer. Pour over salad in a pretty bowl.