About 6 years ago (this month actually) I started a food blog called Vegan Food Rocks, and kept it going for about 2 years. I miss the days of cooking awesome meals and writing all about them.
Before starting this blog I considered bringing it back to life, but now that I am just about due with my first child, priorities have changed. Obviously food is a priority, but cooking big meals and spending hours editing photos and posts just isn't in the cards for me. As I mentioned in my first post, this will be a place for me to blog all about the next chapter of my life, motherhood, and all that goes with it. Don't worry, there will always be lots of food posts though!
Before starting this blog I considered bringing it back to life, but now that I am just about due with my first child, priorities have changed. Obviously food is a priority, but cooking big meals and spending hours editing photos and posts just isn't in the cards for me. As I mentioned in my first post, this will be a place for me to blog all about the next chapter of my life, motherhood, and all that goes with it. Don't worry, there will always be lots of food posts though!
It's been really hard to squirrel away as much food as I would like before the baby comes, it has been far too hot to cook for the past two months. With the leftovers of Tropical Storm Hermine hitting the south coast of Massachusetts today, we finally have great cooking weather. With just 23 days until my due date, and the unfortunate potential for a c-section prior to then, the race is on to get my freezer stocked and my house organized!
On one of our recent grocery shopping trips we grabbed some beautiful locally grown beets, with nothing in mind for them, other than consumption. As the days passed and my brain becomes more scattered with last minute things to do, I couldn't think of anything that I wanted to do with them. When I saw that the weather was supposed to cool down for a couple days due to the storm, I knew I had to make soup with them!
In January 2011 I was participating in a PPK Cookbook Challenge, and I came up with this recipe based on the Red Beet Soup in Urban Vegan. Loaded with earthy sweet beets, potatoes, onion, and cabbage, this hearty soup, paired with a side of garlic bread, really hit the spot today. I'm looking forward to pulling the rest of this out of the freezer in the cooler months when I have a baby on my hip.
Red Beet Borscht
3-4 red beets peeled and boiled until soft and then cubed- reserve all
beet water. (or 2 cans of whole beets - reserve beet water)
1 onion roughly chopped
4 small to medium potatoes peeled and cubed
1 tblspn olive oil
2 cups roughly chopped - I used 1 cup green and 1 cup red.
1 cup vegan sour cream
2 cups vegetable broth
2 tspns white vinegar
1 tspn balsamic vinegar
salt and pepper to taste.
In a large soup pot cook the onions in the oil until soft.
Add the beets, potatoes, beet water, 2 cups veg broth, vinegar salt and pepper. Bring to a boil and cook 15-20 minutes until the potatoes are fork tender.
In a food processor pour a few ladles of the beets, potatoes and onions and puree until smooth. Pour back into pot.
Add cabbage and cook about 5 minutes.
Add sour cream and mix until the soup turns from blood red to deep pink.
1 onion roughly chopped
4 small to medium potatoes peeled and cubed
1 tblspn olive oil
2 cups roughly chopped - I used 1 cup green and 1 cup red.
1 cup vegan sour cream
2 cups vegetable broth
2 tspns white vinegar
1 tspn balsamic vinegar
salt and pepper to taste.
In a large soup pot cook the onions in the oil until soft.
Add the beets, potatoes, beet water, 2 cups veg broth, vinegar salt and pepper. Bring to a boil and cook 15-20 minutes until the potatoes are fork tender.
In a food processor pour a few ladles of the beets, potatoes and onions and puree until smooth. Pour back into pot.
Add cabbage and cook about 5 minutes.
Add sour cream and mix until the soup turns from blood red to deep pink.
***Today I only used 2 beets because one of them was monstrous and the other was pretty large. I also didn't add the sour cream directly to the soup since I was planning on freezing it, just put a dollop on the bowl that I ate for lunch***
I also made some bomb Blueberry Lemon Quick Bread which I will post about soon.
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