• 1/2 kilo potatoes
• 300 g tofu
• 1 egg (or re-placer)
• 2 tbsp flour
• 3 tbsp dried crust
• 2-3 tbsp olive oil
• 1 cup cream
• some salt

Cook potatoes, and mash it well. Add grated tofu, flour, egg, and salt. Make small cakes, and roll them in dried crust. Fry on olive oil from two sides.

Serve hat or cold with cream (and chopped greenery to taste).

• 4 big potatoes
• green onion
• 1 chili pepper
• 2 tbsp olive oil
• some garlic
• 400 g canned beans
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Do not peel the potatoes. Slice it, and boil till half-done.  Slice onion, garlic, and pepper. Fry onion and chili, then add garlic. Cook for a minute more.

Add potatoes, then beans, soy sauce, sesame oil, and some black pepper.

Cook for 7-8 minutes. Before serving sprinkle with green onion and sesame seeds.

• 3-4 potatoes
• 2 tomatoes
• 100 g kidney beans (make sure it’s really fresh)
• 100 g eggplant (or more)
• 1 tsp celery
• salt and pepper to taste

Slice all vegetables except tomatoes and place them together with beans into heatproof pan, add some water, and fry 7-10 minutes at a full heat.

Then add sliced tomatoes (peel them in advance). Salt and pepper to taste. Add more water if necessary, and spread chopped parsley. Cook for 12-15 minutes more.

Serve hot or cold. Makes 2-3 servings.

• 4 carrots
• 4 potatoes
• 1 celery root
• 1 parsley root
• 2 onions
• 600 grams cabbage
• 1.5 litres water
• olive oil (or any other vegetable oil)
• salt and pepper to taste

Slice the onion and fry it in vegetable oil till it’s soft. In advance dice carrots, celery, and parsley. Add them all to onion and simmer for 10-15 minutes in closed pan. Stir it from time to time. Then add sliced cabbage and potatoes and keep it simmer till everything is done.

Add water, salt, and pepper to vegetables and make it boil. Before serving sprinkle with celery and parsley.

There is a number of variation for this meal. Non-vegetarians cook it using chicken or other meat bouillon. Today we offer you easy vegetarian variant of okroshka.

Ingredients:

• 2 litres mineral water
• juice of 1 lemon
• 1/2 tbsp sugar
• salt and mustard to taste

• 6 big potatoes (cooked in advance)
• 3-4 fresh cucumbers
• 2 cups of scallion (chopped)
• 1 cup of parsley (chopped)
• 1 cup of dill (chopped)
• 1 can of green peas

To make a pickle please use first four ingredients.

After that slice the vegetables, mix them with greenery and peas in a big bowl, and pour it all with the pickle. Keep in the fridge for an hour and serve.

We told you it was easy!

• 2/3 cup quick-cooking oats (oatmeal)
• 6 large potatoes, peeled and finely grated
• 1 medium carrot, grated
• 1 medium onion, finely grated
• 1/2 cup matzo meal
• salt and freshly ground pepper to taste
• light vegetable oil for frying
• applesauce

In a heatproof bowl, combine the oats with 1-1/3 cup boiling water. Stir and set aside while preparing the other ingredients.

Combine the grated potato, carrot, and onion, and matzo meal in a mixing bowl. Stir in the oatmeal, then season with salt and pepper.

Heat just enough oil to coat the bottom of a large, nonstick skillet or griddle. Drop enough potato batter to form 2 1/2– to 3–inch pancakes. Fry on both sides over medium-high heat until golden brown and crisp.

Drain briefly on paper towels and place in a covered container to keep warm until serving. Serve warm with applesauce.

Via

• 8 large tomatoes
• 2 potatoes, boiled & mashed
• 1/2 cup green peas
• 1 cup grated paneer
• 1-1/2 tsp. red chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• mango powder 1/4 tsp.
• aniseed (saunf) 1 tsp.
• mustard seeds 1/2 tsp.
• cumin seeds 1/2 tsp.
• vegetable oil 4 tbsp.
• coriander leaves
• salt to taste

Heat 2 tbsp. oil in a frying pan.Fry mustard seeds, cumin seeds and aniseed for about 30 seconds. Reduce the heat to ‘medium.

Add red chilli powder, garam masala, turmeric powder and salt.Add mashed potatoes and green peas. Mix well.

Remove from heat. Keep aside for a minute.Keep 2 tbsp. of paneer on the side for garnishing and add the rest to the above mixture.

Cut the top of the tomatoes and scoop out the pulp. Stuff mixture equally in all tomato shells. Heat the remaining oil in the pan. Cook stuffed tomatoes on low heat till tender.

Via

• 4 medium baking potatoes
• 1 tablespoon garlic powder
• 1 tablespoon onion salt
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon dried parsley
• 1 teaspoon cayenne (or more to taste)
• 1 teaspoon black pepper (or more to taste)
• 1/4 cup olive oil

Preheat oven to 450 F.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. For added flavor, top with salsa or piquant sauce.

Serve immediately.

Makes 2-4 servings.

Via

• 1 lb. corn, frozen
• 1 lb. peas, frozen
• 1 lb. carrots
• 2-3 lb. potatoes
• 2 onions, medium size
• 2-3 garlic cloves
• 2/3 cup nutritional yeast (NOT baking yeast)
• 1-2 chipotle peppers and cayenne pepper

Place the frozen corn and peas into a large cooking pot, and add water to cover the vegetables.

Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot. Peel and crush the garlic, and add to the cooking pot.

Wash and clean the potatoes and peel if desired (retain one medium sized potato for later addition). Slice the potatoes and cut into small cubes, and add to the cooking pot.

Add water to just cover all the vegetables. Cook until the water begins to boil, and then reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.

Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stems from the chipotle peppers and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth.

Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.

Via

• 5 or 6 large potatoes, peeled and cubed
• 2 leeks cut into round slices
• 3 carrots, roughly chopped
• 5 celery sticks, cut onto chunks
• 1 cup of dried pearl barley
• 2 heads of Swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped
• enough water to cover
• salt and pepper to taste

Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.

Via