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In 1-gallon pot, heat oil over medium flame. Sweat onion with salt until translucent.
Add garlic, carrot, celery, red cabbage, and vinegar. Continue sweating until cabbage wilts.
Add beets and stock. partially covered, 30 minutes , or until all vegetables are tender.
Add apple juice and lemon juice.
Season with salt and pepper. Garnish with dill and Tofu Sour Cream (recipe below).
44%Pressure-cooked carrots and beets are blended with sweated onion, garlic, and fennel seed, then deepened with red miso, umeboshi paste, and balsamic vinegar into a velvety, savory-sweet sauce.
Serves 4 · 14 ingredients · 220 cal
44%Red lentils simmered in vegetable stock with bay leaf get folded with slow-sweated onions, walnuts, umeboshi paste, and white miso, then baked in a parchment-lined mold into a sliceable savory terrine.
Serves 4 · 14 ingredients · 520 cal
42%Steeped lapsang souchong tea lends this split pea soup its smoke, while onion, carrot, and parsnip sweat slowly before a long simmer renders the peas tender alongside collard greens and cauliflower.
Serves 4 · 16 ingredients · 222 cal