For Starters: I like to bake the beets in the oven, like a baked potato
so that the skins fall right off and they can be grated easily.Yikes, I need to clean my oven! :)
We will be using 2 lbs of beets baked and grated
1/3 cabbage grated
4 TLB of vegan buttery spread
2 quarts of vegetable broth
2 bay leaves
1/2 cup of shredded carrots
1 celery stalk, diced
1 small onion diced
1 can Muir Glen diced tomatoes
2 garlic cloves minced
salt and pepper to taste
sour cream (for those who are using it these days)
Saute' all the shredded stuff together with garlic and buttery spread
for about 5 minutes. Add broth and bay leaves and tomatoes
bring to a boil and then simmer for about 30-40 minutes.
add salt and pepper to taste, and cilantro
remove bay leaves
serve in bowls with a dollop of sour cream.
And now the most picky taste tester in the world!YEA! She likes it! She devoured 3 bowls full!
Thank you for viewing our dinner! :)