What's the perfect fall and winter soup to enjoy once the temperature outside takes a dip? Beet soup, or Russian borscht! This is a wonderfully healthy and vegetable-rich version of this classic soup.  Not only will it make your home smell wonderful, it's a delicious light lunch or great side to a main dish for dinner. This soup is even better on the second day after flavors have had a chance to blend.  It's a wonderful addition to an autumn or winter meal.  Enjoy!  This recipe makes at least 6-8 servings. 
 

Base Ingredients:
1 large beet
2 medium carrots
2 medium potatoes
1 red pepper
1/3 to 1/2 a head of green or purple cabbage, finely chopped (or use homemade sauerkraut)
3-4 medium tomatoes, pureed or blended (or one can of tomatoes)
2 tablespoons tomato paste
1/3 teaspoon salt
1/4 teaspoon powdered cumin
1/4 teaspoon powdered coriander
1 teaspoon fresh grated ginger (particularly in cold weather)
Pinch of asafetida (optional, leave out to stay gluten-free)

Extras:
2 bay leaves
1 tablespoon apple cider vinegar (optional)
2 tablespoons lemon juice
Cilantro and dill
1 tablespoon brown sugar or 3-4 prunes, chopped 

Method:
Peel the potatoes, beet and carrot.  Cut the potato into small cubes, and grate the carrots and beet.  Cut the red pepper into small pieces as well.

In a large pot, heat several tablespoons of olive or vegetable oil.  Add the ginger, asafetida, cumin and coriander, fry for one minute.  Add the bay leaves and potatoes, sauté for several minutes, then add the carrots, beets and peppers.  Add the tomato paste and continue to sauté for at least five minutes, then add the cabbage.  Sprinkle salt over the vegetables, then add the tomato sauce.  Mix well, fry another 3-5 minutes, then pour a teapot full of boiled water over the whole mixture slowly, until it reaches a soupy yet fairly thick consistency. Add the prunes.  Boil on a low heat for at least 45 minutes.  Add the brown sugar, lemon juice, and apple cider vinegar.  Stir thoroughly; allow to sit at least 10-15 minutes before serving.  Taste and add salt and pepper as desired, remove bay leaves.  Serve with fresh chopped herbs (we like the traditional dill and have also discovered that cilantro goes well!). 

Green Hummus - in honor of St. Patrick's Day! 

This is a super easy and tasty recipe. Hummus can come in many flavors...and colors! Enjoy!

1/2 cup chickpeas
Tablespoon each of lemon juice, water, olive oil and sesame seeds
1/4 cup loose spinach + your favorite herbs (basil, cilantro, dill) 
Dash of cumin and salt to taste

Blend all ingredients together in a Magic Bullet or blender and enjoy however you like!

This tomato sauce is guaranteed to be a hit with your friends and family, and the best part is that it's 100% vegan and chock full of flavor! The hidden ingredients of turmeric and ginger bear a number of digestive and health benefits. In line with the Vaishnav yogic diet, the sauce does not use onion or garlic. You can use this as a pasta sauce, as a topping for samosas or simply as an alternative for ketchup! 



Ingredients:
1 tablespoon olive oil
1/4 teaspoon turmeric
1/4 teaspoon cumin 
Pinch of asafetida (omit if gluten free) 
1 teaspoon fresh ginger, finely minced
1 carrot, finely grated
1/2 zucchini, finely grated
2 tablespoons tomato paste 
5 medium sized tomatoes (add 1/2 cup water when blending)
10 cashews and 10 almonds 
1 teaspoon brown sugar (optional, feel free to omit) 
1 tablespoon shredded coconut flakes  
1 tablespoon lemon juice 
Fresh herbs: small handful of basil and cilantro, 2 sprigs of mint 
Salt and pepper to taste 

Directions:
Heat the olive oil in a large pan. Add cumin, turmeric, and asafetida, stir for 10 -15 seconds. Add the finely grated ginger, carrot and zucchini, stir. Add the tomato paste and a bit of water, continue to sauté for at least 5 minutes. Blend the remaining ingredients in a blender until they reach a creamy consistency (make two batches if you have a small blender): tomatoes, cashews, brown sugar, coconut flakes, lemon juice, water and herbs. Add the blended mixture to the sautéed vegetables.  Stir thoroughly, let boil on a low heat for at least 15-20 minutes. Add salt and pepper. Finally, add water if sauce gets too thick.