Tonight I made some traditional wholesome Russian dishes for the family. I have never really made or eaten Russian food before, but I was inspired by this recipe Veg Russbiff from Veganwiz.com. I have been wanting to try these cutlets for ages and today was finally the night to do it. I am not sure of the origin of this dish or its name, as the boyfriend of the blogger found this recipe somewhere. I slightly adapted this recipe and worked out the amounts for all the ingredients. Marco and I both really loved this recipe. These cutlets are made with primarily mushrooms, onion and rice. No it doesn’t taste like meat, but it does have a great taste and texture, that will not leave you feeling like you are missing out. I would love to make this again with a delicious sauce or gravy to make this even more spectacular.
The side dishes I made to go with the Veggie Cutlets are also typical Russian dishes, that complemented them well. The recipe Buckwheat Pilaf with Mushrooms and Caramelized Onion is by Bois de Jasmin. This traditionally dish is from Belarus and uses butter and is served with boiled eggs on top, but this was omitted to be vegan. Many recipes also use vegetable liquid stock to cook the buckwheat, or you can just use water as I did. This is a great nutritious dish that will leave your tummy very content on a warm winters night.
The last dish was adapted from Sweet-and-Sour Cabbage from Bon Appetit. This is a popular dish in Russian and throughout the Balkans. The sweet and sour flavours are strong, but they really complemented the rest of the meal.
The only other Russian dishes that I have attempted are Borscht & Pirozhki. I just love Slavic food and I can’t wait to bring you all some more dishes. Tomorrow I should hopefully be learning to make a Serbian bean dish… Russian Veggie Cutlets (vegan, gluten free, soy free, nut free)
200g mushrooms, thinly sliced
1 onion, finely chopped
1 cup medium grain rice
2 teaspoons sweet hungarian paprika
2 tablespoons diced italian parsley
sea salt & black pepper to taste
3/4 cup oat milk (whole soy milk if you can tolerate)
1 cup unbleached plain flour
1 cup quinoa crumbs or other gluten free bread crumbs
olive oil or grapeseed oil to fry
2. Heat 2 tablespoons olive oil in a pan, then sauté mushrooms for 5 mins or until browned. Remove from pan and place in a large mixing bowl.
4. Add cooked rice, paprika, parsley, sea salt and black pepper. Mix well and taste to make sure there is enough salt.
5. Place the mixture in a processor and add soy milk. Blend so the mixture is thick, but the contents have been broken down. Add more soy milk if you need. If its easier do in two batches.
6. Place mixture back into the mixing bowl and add flour and quinoa crumbs.
7. Make 10 – 12 large balls with the mixture.
8. Place them one at a time in a hot pan with 1-2 tablespoons of olive oil. Press them down while they are in the pan with a spatula or with your fingers, so they are flat. Cook on each side for 2 mins. Repeat until you have cooked all the patties.
2 cups raw buckwheat
6 cups water
2 onions, sliced thinly
8 cups thinly sliced white or brown mushrooms (about 450 g)
5 tablespooons vegan butter
sea salt & black pepper to taste
3 tablespoons minced parsley
2. Place buckwheat in a bowl and stir through 3 tablespoons of vegan butter. Then place buckwheat on a tray and toast in the oven 20 min. During this time give them a stir, so they toast evenly. If you have pre-toasted buckwheat you only need to toast for 10 mins.
3. Bring a large put with 6 cups of water to the boil and add salt.
4. Add toasted buckwheat and stir through. Bring to the boil, then place on a low heat and cover. Cook for 20 mins or until the water has absorbed into the buckwheat.
5. Heat a pan with 2 tablespoons of olive oil and sauté the sliced onion for 10 mins or until browned. When finished remove from pan and set to the side.
6. Add another tablespoon of olive oil and sauté mushrooms for 10 mins or until they have absorbed any water they have released and browned.
7. Add onions, mushrooms, sea salt, pepper, parsley and 2 tablespoons vegan butter (omit butter if you prefer) to pot with the buckwheat (water should of absorbed). 8. Fluff buckwheat with a fork, then cover pot and leave on the lowest flame for 15 mins. After this serve.
2.5 tablespoons vegan butter
1 onions, thinly sliced (about 2 cups)
1/3 cup red wine vinegar
1/4 cup applesauce
2 tablespoon raw sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 bay leaf
2 whole cloves
1/2 head red cabbage , sliced into 1/2-inch-wide strips
1 large green apple, cut into thin slices
1/4 cup apple juice
3. Add red wine vinegar, bay leaf, raw sugar, sea salt, black pepper and cloves.
4. Add red cabbage and cook for 5 mins or until it starts to wilt. Stir often.
5. Place on a simmer and cover pot for 15 mins or until cabbage is tender.
6. Remove lid and add apple sauce, apple juice and apple slices. Cook for 10 mins or until apple is tender.