Page 134 - issue
P. 134
FUDGY VEGAN CUPCAKES WITH NOT YOUR BUBBE’S BORSCHT ROASTED ROOT VEGGIES
PUREED ROASTED BEETS This creative update of a traditional This recipe, created by my friend and
This recipe is modified from one I classic recipe is adapted from a recipe I colleague Linda Shapiro, who calls
found on the minimalistbaker.com found on the website whatjewwan- herself the Meal Planning Maven
website. naeat.com (mealplanmaven.com), uses two types
of beets. Here’s what Linda writes
2 medium beets 3 large beets, washed, peeled, and cut about this recipe: “Did you know that
1 c. unsweetened vanilla almond milk into 1–inch chunks roasted root veggies are nature’s
1 tsp. white or apple cider vinegar Extra virgin olive oil ‘candy’? Their natural sugars slowly
1⁄2 c. natural sugar 1 medium sweet potato (can use a pur- caramelize in the oven until just
1⁄4 c. vegetable oil or melted coconut oil ple sweet potato), washed, peeled, and crispy on the outside yet soft on the
2 tsp. pure vanilla extract cut into 1–inch chunks inside, making them soooo incredibly
1 c. plus 1 heaping T. whole grain or 2 medium carrots, washed, peeled and sweet!”
gluten-free flour mix cut into 1–inch slices
1⁄2 c. unsweetened cocoa powder plus 2 medium leeks, washed well and cut 2 medium sweet potatoes, peeled and
more for topping into slices cut into chunks
1 tsp. baking soda 3 c. water 1 pound parsnips, peeled and cut into
1⁄2 tsp. baking powder 1T. apple cider vinegar chunks
Pinch of salt 1 T. honey 1 small bunch golden beets, scrubbed,
1 lemon, juiced trimmed, cut into chunks
Preheat oven to 375˚ F. Remove 1⁄2 c. coconut milk 1 small bunch red beets, scrubbed,
the stem and most of the root from Salt and pepper to taste trimmed, cut into chunks
your beets, and scrub and wash them Dill for garnish 3 medium turnips, scrubbed, trimmed,
underwater until clean. Drizzle beets cut into chunks
with a bit of canola oil, wrap tightly Preheat oven to 400˚ F. Put beets on Olive oil spray
in foil, and roast for one hour or a piece of foil, drizzle with 1 tablespoon 11⁄2 - 3 T. olive oil
until a knife inserted falls out with- extra-virgin olive oil and wrap. Roast for Salt and ground pepper as desired
out resistance. They should be ten- about 30 minutes. Add sweet potatoes
der. Set in the fridge (in a bowl to and carrots and roast for 30 more min- Preheat oven to 425˚ F. Lightly
catch juice) to cool to room temper- utes or until vegetables are fork tender. coat 2 baking sheets with olive oil
ature. Meanwhile, make pickled onions by spray or use parchment paper. Place
whisking together 1 teaspoon of salt, 2 prepared vegetables on baking
Once cooled, peel beets and finely teaspoons of sugar, and 1⁄2 cup of apple sheets; toss with olive oil. Sprinkle
grate them or puree in a blender cider vinegar in a medium bowl. Add with salt and pepper as desired.
(adding orange juice or water to onion slices and mix together. Let Roast for about 25 minutes or until
encourage mixing). Measure out 1⁄2 cup onions sit for 1 hour. When vegetables vegetables are tender and
and set aside. Line a muffin pan with are cooked, take a few pieces of cooked caramelized. Turn occasionally with a
paper liners. Whisk together the beets and dice into small pieces. Set spatula to prevent sticking.
almond milk and vinegar in a large aside for garnish.
bowl and set aside for a few minutes to Although best served immediately,
curdle. Add the sugar, oil, vanilla In a large stockpot, heat 1 table- these veggies may also be prepared up
extract, and 1⁄2 cup beets and beat until spoon olive oil over medium heat. Add to two days ahead. Reheat at 325˚ for
foamy. Add the flour, cocoa powder, leek slices and sauté until soft and about 10 minutes or until hot. May also
baking soda, baking powder, and salt to slightly browned, about 5 to 7 minutes. be served at room temperature.◆
a sifter and slowly sift it into the wet Add beets, sweet potato, carrots, water,
ingredients while mixing with a hand- apple cider vinegar, honey, and lemon Lauren Mirkin CNS, LDN, LCPC, NCC
held or standing mixer. Beat until no juice. Bring to a simmer, and puree is a licensed nutritionist and profes-
large lumps remain. with an immersion blender or in a food sional counselor. Please contact her
processor. Return to the stockpot if you for information about her comprehen-
Pour batter into liners, filling to 3⁄4 used a food processor. sive integrative nutrition counseling
full. Bake 22 to 25 minutes or until a services, mindful eating workshops,
toothpick inserted into the center Temper hot borscht with coconut and health and nutrition classes. She
comes out clean. Transfer to a cooling milk by adding 1⁄4 cup of the borscht also provides psychotherapy for those
rack and let cool completely. Do not try into the coconut milk a little at a time struggling with eating disorders and
to unwrap the cupcakes or they will to bring it to temperature. Then whisk disordered eating. She can be reached
stick to the wrapper. in the coconut milk and season at 443-326-7023 or holisticnutrition-
borscht with salt and pepper to taste. help@gmail.com or holisticcounsel-
Once cooled, dust with cocoa pow- Top portions of borscht with beets, inghelp@gmail.com.
der and store in an airtight container to pickled onions, and dill.
keep fresh.
130 u www.wherewhatwhen.com u
PUREED ROASTED BEETS This creative update of a traditional This recipe, created by my friend and
This recipe is modified from one I classic recipe is adapted from a recipe I colleague Linda Shapiro, who calls
found on the minimalistbaker.com found on the website whatjewwan- herself the Meal Planning Maven
website. naeat.com (mealplanmaven.com), uses two types
of beets. Here’s what Linda writes
2 medium beets 3 large beets, washed, peeled, and cut about this recipe: “Did you know that
1 c. unsweetened vanilla almond milk into 1–inch chunks roasted root veggies are nature’s
1 tsp. white or apple cider vinegar Extra virgin olive oil ‘candy’? Their natural sugars slowly
1⁄2 c. natural sugar 1 medium sweet potato (can use a pur- caramelize in the oven until just
1⁄4 c. vegetable oil or melted coconut oil ple sweet potato), washed, peeled, and crispy on the outside yet soft on the
2 tsp. pure vanilla extract cut into 1–inch chunks inside, making them soooo incredibly
1 c. plus 1 heaping T. whole grain or 2 medium carrots, washed, peeled and sweet!”
gluten-free flour mix cut into 1–inch slices
1⁄2 c. unsweetened cocoa powder plus 2 medium leeks, washed well and cut 2 medium sweet potatoes, peeled and
more for topping into slices cut into chunks
1 tsp. baking soda 3 c. water 1 pound parsnips, peeled and cut into
1⁄2 tsp. baking powder 1T. apple cider vinegar chunks
Pinch of salt 1 T. honey 1 small bunch golden beets, scrubbed,
1 lemon, juiced trimmed, cut into chunks
Preheat oven to 375˚ F. Remove 1⁄2 c. coconut milk 1 small bunch red beets, scrubbed,
the stem and most of the root from Salt and pepper to taste trimmed, cut into chunks
your beets, and scrub and wash them Dill for garnish 3 medium turnips, scrubbed, trimmed,
underwater until clean. Drizzle beets cut into chunks
with a bit of canola oil, wrap tightly Preheat oven to 400˚ F. Put beets on Olive oil spray
in foil, and roast for one hour or a piece of foil, drizzle with 1 tablespoon 11⁄2 - 3 T. olive oil
until a knife inserted falls out with- extra-virgin olive oil and wrap. Roast for Salt and ground pepper as desired
out resistance. They should be ten- about 30 minutes. Add sweet potatoes
der. Set in the fridge (in a bowl to and carrots and roast for 30 more min- Preheat oven to 425˚ F. Lightly
catch juice) to cool to room temper- utes or until vegetables are fork tender. coat 2 baking sheets with olive oil
ature. Meanwhile, make pickled onions by spray or use parchment paper. Place
whisking together 1 teaspoon of salt, 2 prepared vegetables on baking
Once cooled, peel beets and finely teaspoons of sugar, and 1⁄2 cup of apple sheets; toss with olive oil. Sprinkle
grate them or puree in a blender cider vinegar in a medium bowl. Add with salt and pepper as desired.
(adding orange juice or water to onion slices and mix together. Let Roast for about 25 minutes or until
encourage mixing). Measure out 1⁄2 cup onions sit for 1 hour. When vegetables vegetables are tender and
and set aside. Line a muffin pan with are cooked, take a few pieces of cooked caramelized. Turn occasionally with a
paper liners. Whisk together the beets and dice into small pieces. Set spatula to prevent sticking.
almond milk and vinegar in a large aside for garnish.
bowl and set aside for a few minutes to Although best served immediately,
curdle. Add the sugar, oil, vanilla In a large stockpot, heat 1 table- these veggies may also be prepared up
extract, and 1⁄2 cup beets and beat until spoon olive oil over medium heat. Add to two days ahead. Reheat at 325˚ for
foamy. Add the flour, cocoa powder, leek slices and sauté until soft and about 10 minutes or until hot. May also
baking soda, baking powder, and salt to slightly browned, about 5 to 7 minutes. be served at room temperature.◆
a sifter and slowly sift it into the wet Add beets, sweet potato, carrots, water,
ingredients while mixing with a hand- apple cider vinegar, honey, and lemon Lauren Mirkin CNS, LDN, LCPC, NCC
held or standing mixer. Beat until no juice. Bring to a simmer, and puree is a licensed nutritionist and profes-
large lumps remain. with an immersion blender or in a food sional counselor. Please contact her
processor. Return to the stockpot if you for information about her comprehen-
Pour batter into liners, filling to 3⁄4 used a food processor. sive integrative nutrition counseling
full. Bake 22 to 25 minutes or until a services, mindful eating workshops,
toothpick inserted into the center Temper hot borscht with coconut and health and nutrition classes. She
comes out clean. Transfer to a cooling milk by adding 1⁄4 cup of the borscht also provides psychotherapy for those
rack and let cool completely. Do not try into the coconut milk a little at a time struggling with eating disorders and
to unwrap the cupcakes or they will to bring it to temperature. Then whisk disordered eating. She can be reached
stick to the wrapper. in the coconut milk and season at 443-326-7023 or holisticnutrition-
borscht with salt and pepper to taste. help@gmail.com or holisticcounsel-
Once cooled, dust with cocoa pow- Top portions of borscht with beets, inghelp@gmail.com.
der and store in an airtight container to pickled onions, and dill.
keep fresh.
130 u www.wherewhatwhen.com u
