Ukraine's Independence Day
Hey there! We’ve got another week of amazing food to share with you. This week was brought to us by Ukraine, and we were fortunate enough to have some seriously tasty dishes.
Here we have Salat Vinagret, Pirogkis Karoshkoi, Lazy Golubtsi, and the classic Borscht.
I made this Salat Vinagret that I copied from Global Table Adventure. I ended up adding some lemon and onions because I felt it needed something, although it was very good when I followed the recipe excatly. My friend from Russia was here tonight and she said it was very good, but she’d of added more oil. I tend to be light on the oils. I am not used to eating oily foods and it makes me feel a little sick. I do have to say that hers is better.
I hate stuffing cabbage. I’m too clumsy, and I end up burning myself and just making a huge mess. So when I decided to make this I knew I was going to make it “lazy” and deconstruct it. I loosely followed this recipe from Natasha’s Kitchen.This cabbage dish usually has ground beef, but I used my favorite crumbles instead and made some bac’n mushrooms for some extra something something. I cooked everything up in vegan butter and added the cooked rice and sour cream right at the end. Look below for the recipe or click here!
Angela is a hardcore lover of Borscht. She’s been making this stuff for years. I was happy to see she wanted to make it for our Ukrainine celebration. It was the best I’ve ever had. I think everyone had seconds! My girlfriend from Russia said she saw it there, and poured herself a small bowl, thinking that it would most likely be a mediocre replica of something she is very particular on. Well, she was blown away by this Borscht, giving it 5 thumbs up!! That’s a lot of thumbs! Ang said she followed this recipe from AllRecipes pretty close. Make this stuff!!!!
So as I’ve mentioned, my wonderful Russian friend Ksenia came to our gathering this week. She is also vegan, and had her mother prepare us this authentic Pirogki. These warm little pockets of Ecstasy were stuffed with creamy and perfect potatoes. I hope I have another opportunity to eat these again!!! I am very grateful for her contribution to make our night even more authentic.
..Ukrainian Honey Cake..
Julie made cake again! I love the addition of sweets to our dinners since she started joining us. She knocked it out with this Honey Cake, made with agave nector to make it vegan. She also used some Ener-G Egg Replacer instead of a flax mix this time, and she said she thinks it made a big difference in the fluffy factor.
Welp, that’s it for this week. Catch us next week where we will be indulging in Turkish Delights!
I hate stuffing cabbage, so I made this lazy version of a Ukrainian style stuffed cabbage dish. Enjoy!
- 1 cup medium grain rice
- 8 oz portabella mushrooms , sliced or diced
- 1 tbsp maple syrup
- 2 tsp vegan Worcestershire
- 1 tsp liquid smoke
- 3 Tbsp butter
- 1 onion , chopped
- 6 medium carrots ,grated
- 1 pkg tofu crumbles
- 1 cabbage ,chopped
- 2 cups mushroom marinara
- 1 Tbsp sour cream
Cook rice according to package instructions. Set aside.
Heat 1/4 cup water in a skillet and whisk in liquid smoke, maple, and Worcestershire. Heat until bubbly and add the sliced mushrooms. Cook mushrooms until all the liquid evaps, caramelizing them. Remove from heat and set aside.
Heat a large dutch oven or stock pot over medium heat. Melt butter and cook the onions until translucent. Add the carrots and saute for another minute or two until softened. Add cabbage and toss. Cover and cook for about 30 minutes stirring occasionally.
When the cabbage starts to look like it's reducing well, add the crumbles and mushrooms. Stir until heated through. Add marinara and mix well. Cover and cook for an additional 30 minutes, or until the cabbage is at your desired consistency, stirring occasionally.
To finish add a tbsp or two of sour cream and salt to taste.