Main Dishes

Simmer tomatoes, peppers, carrots and onion into a borscht soup base for later meals. Refrigerate or freeze this measured batch, then add broth, beets and cabbage when making soup.

Simmer white beans with tomato, onion, garlic, Georgian spices and herbs for vegetarian lobio. Mash a few beans to thicken the sauce and serve with bread or pickled vegetables.

Cook zucchini, tomato, carrot and onion into a smooth, savory vegetable caviar. Cool and refrigerate or freeze; there is no tested pantry canning method. Serve on toast.

Roast eggplant and simmer it with tomato, onion and garlic for a vegetable spread. Serve warm or chilled on bread and keep leftovers refrigerated; this recipe is not for canning.

Blend coconut milk, pineapple juice, white rum and ice for a creamy Piña Colada. Chill ingredients first, serve in two glasses and swap the rum for extra juice for a mocktail.

Make crisp batter for fish and vegetables with flour, cornstarch, egg and cold sparkling water. Fry in small batches for a light golden coating and serve while crisp.

Make creamy vegan Alfredo pasta with a complete cashew, plant milk, garlic and nutritional yeast sauce. Thin with pasta water and finish with parsley. Toss and serve hot.

Fry crisp potato draniki with grated onion, egg and a little flour. Squeeze out moisture, flatten small rounds and cook until golden with tender centers. Serve immediately.

Cook quick yeast-free skillet flatbreads from flour, warm water, oil and activated baking soda. Rest, roll thin and stack under a towel to keep them flexible. Serve warm.

Simmer cured pork cheek with clean onion skins, bay, garlic and pepper until fork-tender. Rest for warm serving or chill promptly before slicing thinly. Serve warm or cold.

Make sweet Ukrainian varenyky with soft dough and drained cottage cheese filling. Seal each crescent firmly, boil in batches and serve hot with butter and sour cream.

Cook beef plov in a heavy cauldron with carrots, onions, cumin, barberries and whole garlic. Layer rinsed rice, steam gently and rest before fluffing. Rest before serving.