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Posts Tagged ‘beets’

As far as the fake meat debate goes, I’m skeptical. The long list of suspicious ingredients in the super-processed wannabes makes me nervous.  So, you’re not going to find any ‘facon’ in this BLT!  It’s made with beets, which, when fried, take on a crispy/chewy balance that resembles bacon in a non-creepy fashion.

The curly fries, another superb product of the ‘Spirooli’ (the potato can be sliced if you don’t have a Spirooli), together with the BLT, make a casual and satisfying comfort meal that would rival your favourite café anyday!

Ingredients for two sandwiches:

1 large red beet

4 leaves of green leaf lettuce

4 slices of your favorite bread

1 large roma tomato, sliced

2 tbsp Vegenaise

4 tbsp Dijon mustard

2 tbsp fresh dill, chopped

1-2 potatoes

fresh cracked salt and pepper

Method:

Using a potato peeler, peel slices of beet the length of bacon strips and fry them in oil at medium heat with salt and pepper, turning often until slightly crispy on the outside.  In a separate small bowl, combine Veganaise, mustard and dill, and stir together.  Spread an ample amount of mustard sauce on both slices of bread (I warmed the bread first), and add the beet, lettuce and tomato.

Fry potatoes in oil for about 10-12 minutes at medium-high heat until desired crispiness is obtained.

Serve with sauce on the side for dipping, and your favorite vegan beer for that authentic comfort-food, warm belly feel.

~The Vegan Project

 

 

 

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This recipe is a mesh between a couple of different baba recipes.  In reality, Babas make borscht with what they have on hand, or what is available thus, no two batches are ever the same.  The constant is beets…

5 large beets, diced and chop up the greens too!

5 carrots, diced

1 large onion, diced

1 tablespoon earth balance

1 teaspoon black pepper

2-4  cups pickle juice (this is a secret baba trick. We happened to have tons of pickle juice leftover from a Costco sized jar.  If you don’t have this much, or any, sub for 2-4 tablespoons vinegar and add a teaspoon of salt)

1 bunch dill. chopped

Lots of water

Add the beets, tops, carrots, pickle juice and water (how much will vary. You want to cover the veggies and then some) to a large pot.  Bring to a boil, reduce heat to medium, and simmer for 30 minutes. In a separate pan, saute the diced onion in earth balance on low for about 20 minutes or until soft and they have some colour. Add sauteed onions to the pot and most of the dill and black pepper and simmer for another 20 minutes or so.   Add the rest of the fresh dill and serve hot with a dollop of non-dairy sour cream.  Popular additions are green or wax beans and a can of ‘squished in your hand’ plum tomatoes.  Makes a lot!

~The Vegan Project

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