Recreate a meal from your childhood.
When I was little, I loved pink. I wasn’t quite sure how I felt about beets, but mom knew that she could get me to eat something if it was my favorite color. She made a creamy borscht with dill, beets, cream and hot dogs. Sounds disgusting right?
It was beautiful, and now here it is made better for being vegan.
2-3 steamed beets
1 cup raw cashews
2-3 cups soy, almond, rice or other non dairy milk
1 cube vegetable bouillon
Vegan hot dogs
1 teaspoon coriander seeds (grind with a mortar and pestle or a coffee grinder)
1/4 cup fresh dill or 2 Tablespoons dried
Puree the cashews with milk and bouillon and half the beets. Dice the rest of the beets and slice the tofu dogs into rounds. Bring everything except the dill to a simmer over medium heat and cook until warmed through. Garnish with fresh dill, ground coriander seeds and drizzle with extra virgin olive oil.
Enjoy the delicious taste of pink!