3 Classic Thanksgiving Vegan Salad Recipes
Recipe for Beet-Barley Borsch
This is another wonderful soup recipe from the collection of Wyona Hertwig, foodie, artist, and kind human. Many of her recipes reflect the garden produce, fruit and herbs that would have been used in the recipes of her Mennonite ancestors who came to Canada from ''Russland'' (Russia).
IN SOUP POT:
- 3 Qts. Water
- 1 C. pre-soaked Barley
- 2 medium Beets, coarse-grated
- 1/2 C. Onion Flakes
- 1/2 medium head of Cabbage, chopped fine
- 2 Vegetable Bouillon Cubes
- OPTIONAL: Add 1 or 2 C. crushed Tomatoes
- EDIT: if you find this recipe to be too bland and want some suggestions for spicing it up, please see the comment below (from ''Unknown'') for great additions that she made to the soup. If you want to keep it vegan, you will probably want to nix the chicken bouillon, but you could add some poultry seasoning (the mix of herbs that generally go into cooking chicken). Please feel free to comment on what additions you made to the borscht recipe that made it more to your taste!
- Salt and Pepper to taste
CASHEW SOUR CREAM:
*1 C. Water
*1 C. raw Cashews (presoaking them in water softens them)
*1 T. Lemon juice
*1/2 tsp. Celtic Sea Salt
*1 T. Coconut Oil, melted over hot water
Health Note: According to Health Canada and the U.S. Food and Drug Administration (FDA), consuming at least 3 grams of barley beta-glucan daily can help lower blood cholesterol levels, which is a risk factor for cardiovascular diseases. Whole-grain barley, a fiber-rich grain, also helps regulate blood sugar by reducing the glucose response after meals. Regular consumption of barley-based breakfast cereals over several weeks to months can improve both cholesterol levels and blood sugar regulation. However, since barley contains gluten, it is not suitable for people with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergies.
Other Recipes of Wyona's that
highlight barley as an ingredent include:
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