When I think of fall meals, hearty soups and stews come to mind…and I don’t think I’m alone. Beet borscht, made with root veggies and cabbage, is a delicious and nourishing soup. This Instant Pot recipe is an adaptation of one that was my favorite slower cooker borscht recipe, made and enjoyed many times; with some tweaks, that flavorful and satisfying soup can be enjoyed in a fraction of the time!Continue reading “Meatless Meals: Instant Pot Beet Borscht”
Refrigerator crisper drawers invite egregious procrastination. They allow unassuming veggies to hide until they’re past the point of no return – soft, soggy, sometimes slimy. Eww. In my efforts to avoid wasting food, I am occasionally horrified at what I find in there: lettuce that appears to be sporting a coating of pinkish ectoplasm, a severely shriveled and rubberized carrot, a desiccated and scraggly scallion…they haunt the crisper drawer and remind me that wasting food is a character flaw. Today, however, I managed to salvage some of the sorriest specimens and turn them into something tasty.
I’m still on my noodle bowl kick, so I decided to branch out from daikon noodles (SO tasty!!) to golden beet noodles. Looking at what I had in my pantry and in the fridge, a take on Pad Thai just made sense.
It’s a mesmerizing garnet in the glass…and a real palate pleaser: full-bodied, mysterious, and ever so slightly earthy. It’s beetroot wine!
You’ve probably already read our post on the potent purple power of Beet Kvass (Ferment This: Beet Kvass). This one’s about reducing food waste and making something toothsome from the beets left after making kvass!
I’m usually not a big fan of purple beets, but they’re the stars of a wonderful lacto-fermented beverage called Beet Kvass…a probiotic purple powerhouse!