Meatless Monday: Ukranian Borscht



Last year my favorite son went on a mission trip to the Ukraine with his senior class. They all raved over the food but because of the language barrier they were not able to bring home any recipes.  I must say I was disappointed, after all, I may want to write an international cookbook someday.  And to hear them talk we should all be eating Ukrainian food. 


Since I have been hearing so much about the Ukraine in the news lately I got to thinking about the wonderful people who fed my son and his class during their month-long stay in the Ukraine and decided to try making some Ukrainian food.


Apparently they eat a lot of soup in the Ukraine around lunchtime.  The favorite is borscht made with beets, potatoes, cabbage and carrots.  It is very healthy and so beautiful.  It is not often you can eat a food that brightly colored without adding some food coloring! So that is where I decided to start.

Ukrainian Borscht (vegetarian)

8 cups water

3 medium beets, peeled and shredded

3 carrots, peeled and shredded

4 medium baking potatoes, peeled and cubed

1/2 medium head cabbage, cored and shredded

1 (8 ounce) can diced tomatoes, drained

1 tablespoon vegetable oil

1 medium onion, chopped

1 (6 ounce) can tomato paste

3/4 cup water

 3 cloves garlic, minced

 salt to taste

1 teaspoon white sugar, or to taste

 1/2 cup Tofutti sour cream, for topping

 1 tablespoon chopped fresh parsley for


1.     Add water, beets, carrots and potatoes, and cook until tender, about 15 minutes.

2.     Add the cabbage, and the can of diced tomatoes.

 3.     Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended.

 4.     Add onion, tomato mixture, the raw garlic and sugar to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt as needed

 5.     Ladle into serving bowls, and garnish with Tofutti sour cream and fresh parsley.


Adapted from


Sweet Healthy Creamy Vegan Peanutella

peanutella jar edited-2


During our trip to Iceland, our host Adrian prepared our breakfasts for us.  It was truly the highlight of the day, and not just because I didn’t have to cook. We would have granola, Wheatabix, and oatmeal every morning with homemade bread and tons of great toppings each day. One of my favorite creations that he came up was this Peanutella Spread.


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Meatless Monday: Healthy Vegan Frito Pie!

frito pie small

I wasn’t going to do it…but I felt obligated after all this talk about chili.  I have made over the Frito pie recipe.  The funny thing is I have never ever made a Frito pie before.  I have seen the recipe and it always looked good, but never could get passed the fact that it was so unhealthy.  So I fixed it!


Do you remember the Baked Chili Cheese Baked Fritos I made a few weeks ago? Because they are baked with just a few sprays of cooking oil and the tortillas are whole grain corn, they are super healthy and low fat. These healthy Fritos became the base for the “pie”. I used my low fat, high fiber Spicy 3 Bean Chili. Then I topped the whole thing off with a great new nacho cheese dip that I have been creating.  It was really, really good!


I served it up with some shredded lettuce, tomato and homemade salsa to round out the meal. Even my anti-chili son thought it was pretty tasty!

Meatless Monday: Chili for a Crowd and Some Vegan Corndog Muffins


This month’s Meatless Monday Supper Club was a load of fun. We talked about the slow cooker and shared some creative new recipes.  One of the recipes was for a quick and easy chili that we could dress up and use lots of ways.  I posted that recipe here. 


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Meatless Monday: More Slow Cooker Recipes and Vegan 3 bean Chili

 Spicy Vegan 3 Bean Chili

My son says I make chili at least once a week, which is only a slight exaggeration.  I love chili; it is easy to make and I usually have all the ingredients on hand, which saves a trip to the grocery store in a snowstorm. Chili also is filling, very low in calories, full of fiber, and very tasty.

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