Quite often the food I think of making is inspired by the dinnerware I find from flea markets or purchase from shops. There's good many second hand boutiques in the area I live, and I stroll around to find unique pieces. I stumbled on this large deep blue and golden CCSS cup, and immediately my thoughts were led to sauerkraut and pelmeni.

I have visited Russia once as a kid, and since I don't remember much of the cuisine I made some research work and ended up using my left-over beets for a soup. The beets colour the entire soup deep burgundy, broccoli buds look like small pearls on the crimson broth and the scent of the beets mixes with the fine aroma of the vinegar and root vegetables. Enjoy with good bread and some soy yogurt on top.


1 onion
1 carrot
1 small broccoli
small parsnip
3-4 beets*
1 tbsp olive oil
1 liter water
1 good quality vegetable bouillon cube**
1/2 tsp capers and some 2 tsp of the pickle
2 tbsp white balsamic vinegar

marjoram, thyme, black pepper and salt to taste
plain soy yogurt

Chop the onion fine, peel the root vegetables and cube them. Grate one beet instead of cubing to add juice and colour. Slice the broccoli to small buds. Heat the olive oil in a kettle, add the vegetables and let them fry for a bout five minutes. Add water and bouillon cube, let simmer until the root vegetables are cooked. Chop the capers and add them with some of their salty preserving juice. Season with white balsamic vinegar, herbs, salt and black pepper.

*I used fresh beets, but pickled are also a good choice. Add them when the soup is almost finished, and omit the vinegar.
**If you often make your own vegetable broth, by all means use it instead.

green tomato pie

Why are green tomatoes so much more expensive than the red ones? They're just ordinary tomatoes that don't have time to ripen up, and are sold as they are. Nice change though, bought couple and made a pie. I made the crust from a little vegan butter, wheat flour, water and soy yogurt; basic pate sable, and was too much in a hurry to take notes on ingredient
amounts. So, use any crisp pie crust recipe you have, or buy good quality deep-frozen vegan dough if you're busy.

Green tomato pie

Crisp prebaked rectangular pie crust (app. 20cmX12cm/8X5)
3 to 5 green tomatoes
plain tofutti better than cream cheese
cane sugar
dash of salt and black pepper

Slice the tomatoes thinly. Spread tofutti on the crust, sprinkle with cane sugar and arrange the tomato slices on top. Scatter on some more sugar, salt and freshly ground black pepper. Bake in 225 degrees Celsius (430F) until the tomatoes are baked and the crust is golden brown.