Borscht, easy vegan version

Nothing beats a hot bowl of borscht in a cold humid autumn evening – especially if it is vegan and smells heavenly too. The following is my recipe for a simple vegetarian or vegan borscht.

Ingredients

  • 3-4 tbsp. oil
  • 4 cups green cabbage, coarsely chopped
  • 1 medium onion, chopped
  • 1-2 clove of garlic, minced
  • 2 medium tomatoes, chopped
  • 1 cup V8 or thick tomato juice
  • Salt and black powder pepper, as desired
  • Lukewarm water
  • 1 tbsp. dried dill
  • 1 tbsp. fresh lemon juice
  • 1 cup plant based yogurt, thickened

Method

Fry cabbage in hot oil over medium heat until it turns soft and changes color. Put aside.

In a medium pot, Sauté onion in 1 tbsp. hot oil till transparent. Add the garlic and sauté one more minute

Add fried cabbage to the pot and mix well. Add salt, pepper, tomatoes and V8 (or tomato juice) and mix. Now add enough water to cover your mixed ingredients.

Cook on low heat with closed lid for about an hour or until it is thoroughly cooked.

Ten minutes before serving, add lime juice and dill. Taste for adjustment.

Place 2 scoops of thick yogurt on each serving bowl. The Yogurt must be taken out of the fridge at least 1 hour in advance. Garnish with extra dills if you like.

Enjoy!


Hi again!

Sorry for the very long absence. The past year has been crazy as we all know!! Hope you are healthy and optimistic. I have been cooking and baking, and doing lots of nature photography – maybe more than before but more on Instagram.   I have also been researching, reading and writing about food and “food writing”. So excited to share with you my article, Iranian Women’s Food writing, just published in Anthropology of the Middle East.

I have all the good intentions to be blogging regularly again but I’ll see if I can figure out all the features the WordPress has changed on me since last November lol. Missed you guys!   


Moment Photography32

Street musicians working from home! Lisbon


Verjuice, home grown and made

After many years, this year with help of my sister we picked unripe grapes from my back garden and made verjuice – a taste all too familiar in Persian cuisine. See here for examples of its uses. The slide show below shows all the stages involved except a few very important ones:

  1. Unripe grapes must be separated from branches and washed thoroughly before passed through fruit juicer.
  2. You should add ½ tbsp. salt to each 750 ml bottle of verjuice before storing them.
  3. And most important of all beware that the pulp of this fruit could cause skin allergy. Wear long plastic gloves to be safe just in case.

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Sour cherries-mixed rice

Fresh sour cherries are really hard to find in my city Montreal. This year however I was lucky enough to get my hands on a sour cherry farm in the suburb and hand pick them for one of my favorite Persian dishes of all times: albaloo polow, آلبالو پلو a beautiful summary rice mixed with tasty meatballs, sweetened sour cherries and topped with silvered pistachio and almond.

In my old hometown, Shiraz, my family used to buy loads of fresh cherries each summer to make jams, drinks, fruit rolls, dried fruits and of course many meals of sour cherries mix rice. Here is how this delicious dish is made: Read the rest of this entry »


Mint-vinegar syrup, شربت سکنجبین sharbat sekanjebin

If you are feeling the heat of the summer this year, this Iranian sweet-sour refreshing drink is for you! Try it and you will know how a soft drink could feel like a bite with no mark!

Ingredients – serves 2

Read the rest of this entry »


Shrimp-beans-quinoa with nasturtium

I am making the most of our short summer here in Montreal , making good use of my edible flowers grown in my beloved patio. Here is an idea if you fancy nasturtium in your shrimp dish as a beautiful summer side dish.

Ingredients (serves 4-6 as a side dish) Read the rest of this entry »


Celery Root, Green Apple and Pistachio Salad

This is an extremely easy, tasty and summery salad with lots of room for creativity! I serve this as a side when I have a small party: I also enjoy having it on hot summer days as a light lunch. 

Ingredients (serving 3-4 for a salad or side) Read the rest of this entry »


Loaf cake, with raisins and walnuts

A classic loaf cake is by far my favorite type of cake nice for breakfast, afternoon tea and easy to bake. I realize there are so many varieties out there but this one – with raisins and walnuts – is an extremely good combination and my recipe here makes a light and fluffy cake. I have tried a gluten-free version of this cake by replacing the regular flour with Bob’s Red Mill gluten free all-purpose flour. The cake did not get as fluffy but everything else was just about perfect! 

Ingredients Read the rest of this entry »


Fesenjoon Stew

I cannot believe I have not included khoresh fesenjoon خورشت فسنجون in my Iranian stews yet!  This traditional stew, made primarily with ground walnuts and pomegranate paste or molasses, with a sweet-sour taste, deep aroma and rich flavor is quite unique among other Iranian stews and is regarded a fancy dish served at special occasions and for special guests.

A specialty of Northern Iran, fesenjoon is traditionally cooked using duck meat. Nowadays people use chicken breast or tights instead. Or for a vegan version simply skip the meat step and still get a rich and flavorful stew.  There are certainly more than one method in making a good fesenjoon, but below is just one of them! Read the rest of this entry »