Suddenly, I’ve come into a free subscription of Bon Appetit. All the recipes are meat-centric so it’s practically useless to me. Then I got me thinking, why don’t I start vegan zing/ Simaizing these recipes. Hence, the blog post. While thumbing through the magazine I wanted to keep in mind food for my Kapha Dosha. (A new thing I found out about and I will elaborate on in another post.) Apparently, beets are great for realigning my chakras or something.
So this is the recipe from the magazine:
My recipe goes as follows:
- 2 bunches of beets
- 1 bunch of carrots
- 1 cube “Beef” bullion
- 1 package Seiten
- 2 tablespoons of fresh mint
- 3 tablespoons White Miso
- 2 teaspoons Apple cider vinegar
- 2 tablespoons of garlic in oil
- 2 tablespoons of lemon juice
- Pork= Seiten
- Sauerkraut= White Miso (still has the acidity but cabbage is supposed to be bad for my dosha so I omitted it sauerkraut)
- White wine= apple cider vinegar (I did this because I have a ton of apple cider vinegar and didn’t want to buy more vinegar so… I’m lazy)
- Chicken broth= “Beef” bullion from Sprouts Market
- I chose not to use the walnuts or apricots. Again, I’m lazy and it just added more cost to my recipe.
First I put two cups of water in a pan and boiled it. Then I added the 3 tablespoons of miso and 2 tablespoons of garlic. I cut up the beets and carrots kept the beet leafs. I let it boil for about ~15-20 minutes until it was soft enough to stab my fork through. I added 2 teaspoons of apple cider vinegar and a cup of “beef” broth. Then I put about 3 tablespoons of mint, the beet leaves and 2 tablespoons of lemon juice. I let that simmer on low for about 5 minutes then let cool.
It came out great! I put it on a bed of spinach and didn’t need any dressing. I might drizzle some apple cider vinegar. I also tried it on top of noodles which was great. In the future, I would add more mint, white cooking wine, and try it with the dried apricots.
Let me know what you think of my lazy/ vegan spin on Bon Appetite’s dish!