Uzvar is an ancient Ukrainian drink made of mixed dried fruits. Classic combinations are apples, pears, and smoked prunes. But of course, you can use any fruits that you like. Just avoid the fruits that were soaked in sugar syrup. Uzvar has a natural, subtle, sweet taste and is pleasant to drink as it is….
gluten-free
Vegan Shuba (Eggplant under the sea)
Vegan Shuba or vegan Herring under the fur coat or Seliodka pod Shuboy – one of the Soviet symbols of the New Year. Veganised. Mostly, all classic Soviet salads are made of boiled vegetables, some kind of meat, and/or eggs that are smothered with greasy mayonnaise. As awful as it sounds, but from time to…
Kidney bean curry (Rajma Masala)
One of my favourite ways to cook beans is to make this kidney bean curry. Serve it over rice for a filling main meal or as one of the side dishes. It is very fast to make if you already have cooked beans on hand, or you can just use canned ones. I prefer to…
Perfect hummus for lazy people
I didn’t realise how imperfect all the hummus I ate had been until I tried it in Israel. I was on a Jerusalem tour and had about 5 minutes to grab something to eat. So I bought hummus “to go”. They put some hot whole chickpeas on the bottom and topped them with the most…
Vegan Borscht
Borscht is the King of the Ukrainian table. Every Borscht tastes different. I’m going to share with you this family recipe of vegan Borscht. Initially, it is made with meat, like almost everything in Ukrainian cuisine. So for the umami flavour of the stock, I’m using porcini mushrooms. The closest substitute is dried shiitake. But…
Chocolate black bean soup
Minty quinoa
I stumbled upon some sad-looking wilted mint in my fridge today, and you know what? It got me thinking—why not whip up a light lunch or a fancy side dish to bring it back to life? So, I decided to make this delightful, minty quinoa dish. The best part? You can totally switch up the…
Vegan plov (Rice pilaf)
Originating in ancient India, plov (or pilaf) is a traditional dish in Central Asia. It is highly popular in post-Soviet countries, especially the Uzbek-style plov. As a kid, I ate a lot of it. Although meat is a key ingredient in plov, I did veganise it without losing its authentic flavour. The recipe is pretty…
Ukrainian “Vinaigrette” salad
This traditional Ukrainian dish is highly popular during Lent before Christmas. You can make it with vinaigrette dressing to justify the name, but most family recipes just use oil. There are a few different versions of this salad. You can use green peas instead of beans and sauerkraut instead of pickles. You can roast, boil…
Red lentils and Kabocha squash in peanut sauce
I’ve been craving a lot of spicy food lately. It’s getting cold outside, and I probably need some more heat. I often make Thai and Indian curries, but I wanted something different this time. I bought Kabocha squash for a risotto a few days ago, and I will develop the recipe further. The squash’s fresh…