hahah. my uncle from germ-germ is in town for the next two months! for hanukkah, (insert spit here) he told my mother that he would cook meals for the rest of the week. what does this mean in a vegetarian/veegz household?! bavarian pretzels? blood sausage? rye bread (YES PLZ!)? wellll... he ended up making this a-maize-ing (without the corn) soup that basically simmered ALL day! want proof? this pot was practically bleeding it was workin so hard:
hahaha. k MAYBE it was the beets that created those fatal wounds that may or may not come off in about three months of soakin the damn thing to death!
we bought one of my fav breads in the wer-ild, tall grass bakery (local bakery in seattle) seeded rye. it is like heaven with some pumpkin-seed-studded-pearly-gates!! time for a picture to capture (some of) its DENSE glory!
it was SO delish with the soup i have had left overs 4 times by now. P.S. not an eggshell on the cutting board. sastuma peel!
Bloody Beet and Tomato (Not Sausage!) Lentil Stew + Cabbage and Tateroonis
3 potatoes, cubed
3 beets, cubed
2 onions, diced
1 head cabbage, cut into small chunkers
2 cups lentils
1 monster can of tomatoes
2 tbsp. extra virg olive oil
water
salt & peppa
1. Saute onions in oil for a few mins.
2. Add everything else. Try not to fill everything to the tippity-top-top porque your pot will end up bleeding like mine (and you don't ACTUALLY want any resemblance to a blood sausage nooo thx!)
3. Add water and stir it all up!
4. Bring to boil and let simmer all day (seriously).
5. Salt and pepper it up to your fancy!
6. Toast bread. Dip bread. Eat. Smile.
you forgot to mention how good it is with vegan sour cream!!! :)
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