Tropical Vegan Beet Borscht

tropical vegan beet borscht

Served piping hot or cool as a cucumber this spicy & tropical take on the traditional beet borscht is great served as a starter or an entrée. We enjoyed it as a full meal with a piece of macadamia nut tea bread (coming soon).

Ingredients:

  1. 2 cups beets, quartered
  2. 2 cups carrots, chopped into 1/2-inch pieces
  3. 1 1/2 cups onion, diced
  4. 1 tbsp. ginger, minced
  5. 2 cloves garlic, minced
  6. 1 chile pepper, seeded and minced
  7. 2 cups vegetable stock
  8. 1 1/2 cups coconut milk
  9. 2 cups water

Directions:

Place all ingredients in a stock pot and bring to a boil. Turn heat to low and simmer for 30 minutes. Let the soup cool and proceed to transfer to a blender in batches. When all the soup is blended, pour it back into the stock pot to re-heat (if serving hot) or let chill in refrigerator until you are ready to serve. The great thing about making soups is that they are easy to freeze and serve later. I still have half the batch in my little freezer, waiting to be eaten when the mood strikes.

Bon appetit!

tropical vegan beet borscht

Vegan & Oil-Free Cocoa-Beet Muffins

vegan cocoa-beet muffins

I finally scored a mini-muffin tin from the Kona salvation army and had an itch to bake today. A bunch of beets from the Captain Cook farmer’s market were also in need of consumption. Here’s what happened: 

Ingredients: 

  1. 1 large beet
  2. water to boil
  3. 1 cup unsweetened applesauce
  4. 1 tsp. apple cider vinegar
  5. 1 tsp. vanilla extract
  6. 1 cup whole wheat flour
  7. 1/2 cup spelt flour
  8. 1/2 cup organic, fair-trade hot cocoa mix
  9. 2 tsp. baking soda
  10. 1/2 tsp. salt
  11. 1/2 tsp. cinnamon

Directions: 

Rinse and peel your beet. Cut it into quarters and boil in a saucepan until soft. While the beet is cooking, combine all dry ingredients in a large bowl and set aside. When the beet quarters are soft, drain the water and place beets into a blender with 1/4 cup water and 1 cup applesauce. Blend until smooth. Pour the beet mixture into a bowl and add the vinegar and vanilla. Slowly combine the beet mixture to the dry mixture. Heat the oven to 350 degrees F. and fill your muffin tins. I cooked my mini-muffins for about 12 minutes. Your muffins may need a bit more time according to size. Test by inserting a toothpick into the center. When it comes out clean, your muffins are ready to leave the oven. 

 

  

 

vegan cocoa-beet muffins

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