Butternut Squash Ravioli
Green Bean and Tomato Salad
With all of the summer bounty coming in, it was an evening to sweep through the freezer(s) one last time and see what was taking up space that will soon be filled by new vacuum-sealed goodies... The lasagna and ravioli both fit the bill.
The borscht came out of the fact that there was a pint of beets sitting lonely in the fridge -- our dill plant has gone to seed, so those were harvested and ground up to add in the soup, bonus!
2 tbs. olive oil (divided use)
5 medium beets, roasted
4 cups of hot water
1 tbs. apple cider vineagar
1 tbs. flour
1 tbs. vegan worcestershire sauce
1 tbs. tamari
2 tbs. soy sour cream (optional)
1 tbs. dill seeds, crushed
salt and pepper to taste
Toss the unpeeled beets with 1 tbs. of the olive oil, cover with aluminium foil and roast at 450F for 45-60 minutes.
Peel the beets (save the peelings), cut into matchstick sized pieces and set aside.
Put the peelings into a large bowl and cover with the 4 cups of hot water. Let sit for 10 minutes. Strain back into the measuring cup, set aside.
At this point you can place the optional soy sour cream in a small bowl and add 2 tbs. of the beet liquid, and whisk to incorporate, you'll add this at the end.
In a large saute pan or large sauce pan, over med-high heat, add the remaining 1 tbs. olive oil and the beets and cook for 2-3 minutes.
Add the 1 tbs. of flour and stir to incorporate and cook for an additional 2-3 minutes.
Add 1 tbs. of vinegar, and stir for 1 minute.
Add 1 cup of the beet liquid and bring to a boil, stirring. Add the remaining 3 cups of beet liquid, worcestershire sauce, tamari and pepper to taste. Bring back to a slow boil and simmer for 10-15 minutes, stirring occasionally.
With a mortar and pestle, crush the dill seeds. Add the seeds to the soup and stir.
2-3 minutes before serving you can whisk in the optional soy sour cream.
Check for seasoning and serve hot.