Famous Beet Soup Borsht

Ingredients:

4 medium cooked and shredded beets

4 medium white cooked and cut in small cubes potatoes

2 shredded carrots

1 chopped onion

2 chopped celery starks

½ cup of chopped red pepper

1 liter of vegetable broth

1 cup of sauerkraut

2 cloves of minced garlic

½ cup of fresh chopped parsley

1 can of red beans (or any other legumes)

Instructions:

In a big soup pot sauté onions, carrots, celery, and peppers using a bit of broth or water for 5-8 minutes. Then add vegetable broth, potatoes and cook for 10 minutes. Then add beets, beans, and sauerkraut, cover the pot with the lid and simmer for another 5-7 minutes on low heat. Add minced garlic, cover with the lid, and turn off the heat. Serve with chopped parsley and a teaspoon of a plane plant-based yogurt, if desired.

Chocolate Cherry Cobbler

Ingredients:

1 package of sweet frozen cherries or preserved pitted cherries in a jar with juice

1 cup of almond meal/flour

1 cup of oat flour (could be made from 1,5 cup of oats)

½ teaspoon of baking soda

10 Medjool dates                                               

1 cup of any plant milk or juice from cherries (if using from the jar)

1 teaspoon of vanilla

½ cup of cocoa powder

Chocolate bar chopped or chocolate chips/nibs of your choice (I use raw organic vegan)

Instructions:

Preheat the oven to 375F/180C. Blend all ingredients except for cherries in a mixer. Then fold in chocolate chips. Pour the dough in the pie glass dish, then top with the cherries distributing them evenly. Cherries will sink into the dough naturally. Bake for 35-40 minutes. Could be served warm, cold, or reheated later.