#vegg

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I just made my 2nd ever Borscht yesterday: 2cups cabbage, 1.5 carrot, 1 beet (reduced from 4 & still so sweet), 1/4 onion, handful of dill, 4 garlic cloves, 4 cups water, splash of vegg oil, 1 tsp chicken stock (instead of salt), 2 Tbsp sour cream (b4 serving)—despite forgetting to add the bay leaf & the 2 Tbsp lemon juice (couldn't find our juicer), it tastes like Borscht after it had a few hours to blend flavours.. still I don't know what to do, the beets are insanely sweet here, I did not get the signature maroon colour. It was kind of reddish-orangey colour, and it didn't look appetizing bc I did a bad job of blending the soup. I also had to throw in a bunch of extra salt to offset the sugary sickly sweetness of the beets, I dunno maybe an extra 1/2tsp? The Borscht I've liked always were pureed, so I blended everything in my food processor before boiling it in a pressure cooker for 20 minutes & letting it stew in its own steam for 2.5 hrs? I dunno I want to up the colour & smoothness of my puree, which I have a plan for, but the sugar content of the beets is crazy: Should I soak it in water to leech out the sugar? Sour cream to finish. gif1/2

P.S. I ended up having to keep ladling in salt by the pinch full to offset the sweetness of the one freaking beet; which I had assumed would be from a prior handling beets. But after looking at the following videos, I might have to try keeping it whole while it roasts in the oven for 20min then either shred into broth or soak to leech out sugar & add food colouring?

Broth: [5:26] 3 liters of water, 600g pork ribs or beef attached to a bone, 1 onion, 1 carrot 2 bay leaves and some peppercorns, 1 tsp salt

Borscht 2 medium beets peeled and cut or grated 3 medium potatoes peeled and cut into chunks 2 medium carrots cut or grated 1 medium onion chopped 2 cloves garlic minced 1 bay leaf 3 tbsp tomato paste salt and pepper to taste

wow I never knew meat was part of it, every version I've had is only vegg.. I'll keep the beets in slices, rather than blended, and a quarter batch what I made.

Martha Stewart: Borscht Soup Recipe (Polish)

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vegan appetizer | via culinaryporn

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Creamy Chicken Cucumber Salad || via yummyinmytumbly make this Creamy Chicken Cucumber Salad at least once a week because it's so simple and delicious! It's packed full of shredded chicken, sliced cucumber, and sweetcorn, covered in a tangy, delicious healthy dressing. I think you're going to love it!

Hey! I'm Emily Roz — food content creator, recipe developer, and cookbook author behind Myriad Recipes and this high protein chicken cucumber salad is one of my favourite things to eat on a summer's day.The dressing is made from cottage cheese, mayonnaise, paprika, lime juice, garlic, and coriander/cilantro. You can serve it as a side dish or eat it as a main meal, which I love! My boyfriend's parents harvest so many cucumbers from their polytunnel, along with this chicken cucumber salad recipe, we also love making my cucumber dill salad & spicy asian-inspired cucumber salad too!

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The Al Green at Small’s Deli || via yummyinmytumbly This pint-sized sandwich bar proves the old adage that good things come in small packages. The Euro-style deli may be small, but its sandwiches are anything but. Start the day right with a Comrade Ovo, which is on the breakfast and lunch menu; smooshed egg, dill and cornichon remoulade, pickled radish, rocket and nigella seeds on a panini. The lunchtime list changes regularly, with an array of ever-popular schnitty and charcuterie options. But Small’s hasn’t forgotten our vego friends, the Al Green may cater to vegans with its filling of avocado, kale, Granny Smith apple, iceberg lettuce, alfalfa, pepita and vegan mayonnaise, but it’s so good that even a carnivore would be satisfied. 166 Victoria St, Potts Point; smallsdeli.com.au

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Pinterest: eat the fruits of your labour

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Asian Pear and Fennel Salad: This Asian pear and fennel salad is packed full of fresh ingredients, topped with crushed pistachios and juicy pomegranates. It is drizzled with zesty ponzu dressing. Pair it with any kind of dish or even enjoy it as a main course!

Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.

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Cucumber Peanut Butter Salad

For the Salad: 1 kg (2.2lb) cucumber chopped into strips ‎⅓ cup fresh chives chopped ‎2 fresh chilies finely chopped ‎2 tbsp sesame seeds toasted ‎For the dressing: ‎1 ½ tbsp peanut butter ‎1 ½ tbsp soy sauce ‎1 tbsp sesame oil ‎1 tsp maple syrup ‎1 tsp rice vinegar ‎2 cloves garlic minced ‎

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Bang Bang Chicken Crispy Rice Salad | kennascooks Salad · 1hr 0min · Gluten free · 4 servings

This Bang Bang Chicken Crispy Rice Salad combines golden baked rice with tender chicken, crisp cucumbers, carrots, avocado, and red onion, all coated in a creamy sweet‑chili dressing. Day‑old rice is tossed with soy and chili oil, then baked until crunchy, adding texture to every bite. Fresh herbs and a squeeze of lime brighten the salad, balancing the rich, savory flavors. A simple, layered dish with contrasting textures and vibrant flavors that makes each bite satisfying and fresh.

Bang bang chicken crispy rice salad features golden crispy rice, tender chicken, a sweet-spicy bang bang dressing. Every bite has perfect contrast of crunchy rice, juicy chicken, crisp veggies, creamy dressing that makes it impossible to stop eating.

Info and tips for bang bang crispy rice salad

When making crispy rice it is best to use day old rice, since it will dry out faster giving you a better crunch. Fresh rice will still work though, it might just take a tad longer. Make sure your rice is spread out in an even layer as overcrowding will create steam instead of crisp. This meal is great for weekly prep. Just store the dressing and rice separately, then assemble when ready to eat so everything stays crispy. I like to use frozen chicken tenders to keep this recipe simple and time friendly, but you can add grilled chicken instead if desired! I also quickly pickled the red onion for this recipe which adds a bit of punch. All you have to do is put the sliced onion in a bit of vinegar and sugar while you wait for your rice to bake!

Ingredients

1 cup uncooked rice

2 tbsp olive oil

2 tbsp soy sauce

1 tbsp chili oil

5 chicken tenders

3 baby cucumbers

1 medium carrot, julienned

½ red onion (pickled or regular)

1 avocado

¼ cup cilantro

¼ cup mayo

¼ cup greek yogurt

¼ cup sweet chili sauce

1 tbsp sriracha (skip if you’re spice sensitive)

1 lime juiced

sesame seeds (for topping)

Instructions

Begin by cooking your rice. Once cooled spread on a parchment lined baking sheet and add the oil, soy sauce, and chili crisp. Mix well and bake at 425 F for 30-45 minutes, flipping halfway until crispy to your liking.

Meanwhile add chicken tenders to another baking sheet & cook according to package instructions. Toss in sweet chili sauce if desired and cut into small pieces.

Slice the cucumbers, julien the carrot, slice the onion into half moons, cube the avocado, and mince the cilantro. Add to a large salad bowl.

Make dressing by mixing mayo, greek yogurt, sweet chili sauce, sriracha, lime juice.

Add sliced chicken to bowl along with crispy rice. Pour in dressing, toss, top with sesame seeds. Enjoy!

See below for a video tutorial!