It is thought that consuming vinegar between meals will help to make you feel full longer.
Funny to think that when i was a kid, i didn't want to go anywhere near beets. For the longest time, it was this thing that my family served around xmas time and that i didn't like. How things change! I buy beets regularly now, I use it to make pasta sauce, to serve over salads, to mix into smoothies and now to make Borscht!
Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. Borscht fits perfectly in the Grim Grains universe - It's bright, red, beautiful and delicious! This recipe was inspired by hers.
Borscht is traditionally served with sour cream, so evidently i needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. Silken tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! Sour cream recipe adapted from The blender girl.
This weekend, I made a batch of black pasta and served it with some roasted yellow pepper sauce. The contrast between the yellow and black is so gorgeous, bamboo charcoal makes all food look cool.
The sauce is simple to prepare and will look just as good over regular pasta. It would also look great over some spinach pasta, be creative with it!
Please refer to my black pasta recipe to learn how to make your own!
We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from Vegan Richa that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids jellify). Making your own dough is simple, the whole process will take you less than 40 minutes.
I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei; we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.
A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make Richa's original pepper jack cheese recipe too.