Vegan Russian Chilled Beet Soup "Svekolnik"

The second week in September comes to an end, but it's scorching hot in NYC, just like in mid summer. I thought my favorite chilled beet soup would be the best idea for lunch or dinner. It's nourishing, hydrating and super delicious! 

Serves 4


1.5 pounds (5-6 medium sized fresh beets, with stalks and leaves)

2-liters (1.75 quart) of cold water

2 tbsp raw sugar

2 tbsp olive oil

Freshly squeezed juice from one medium lemon

Sea salt and black pepper

To serve:

Finely chopped:

1 medium sweet potato

1 small cauliflower

2 medium carrots

1 medium cucumber

Fresh dill, parsley, scallion

4 medium radishes thinly sliced

Vegan sour cream 


1.    Wash the beetroots (including the stalks and leaves) very thoroughly.

2.    Peel and chop the beetroots. Chop stalks and leaves into small pieces and cover with 2-liters of cold water. Add lemon juice and raw sugar.

3.    Bring to a boil slowly, then turn down the heat and very gently simmer for 15 minutes. It’s important that the soup doesn’t boil too rapidly.

4.    Season with sea salt and a little black pepper. Leave to cool until completely cold, refrigerate if necessary.

5.    Preheat the oven to 375 ℉ / 190 ℃. Toss the finely chopped sweet potatoes, carrots and cauliflower with olive oil, sprinkle with salt and toss again. Roast until golden about 15 minutes. Leave to cool.

6.    Add all vegetables to the cold soup. Serve with herbs and vegan sour cream.

Fluffy and Moist Vegan Red Currant Muffins

I always wanted to make vegan muffins that taste like real muffins, without any compromise. I've tried many recipes, but the result wasn't really satisfying. They were either too dense and moist or too dry.
 It took me a while to tweak this recipe. 
I have to admit, it's not the healthiest dessert I've done (although I used only organic ingredients), but I'd rather eat 90% healthy wholesome meals, make 10% exceptions and enjoy my life ;)
So here is my favorite red currant muffin recipe, you can substitute red currants with any other berries. I'm sure it will taste good as well. Hope you'll enjoy!

Serves: 10 muffins


1½ cup whole wheat pastry flour
¾ cup cane sugar
½ tsp salt
2 tsp baking powder
⅓ cup softened vegan butter (such as Earth Balance)
1 mashed banana
½ cup non-dairy milk  
1 tsp pure vanilla extract
1 cup fresh red currants


Preheat oven to 375ºF (190ºC). Grease 10 muffin cups with coconut oil.

Mix vegan milk, sugar, mashed banana, vegan butter and vanilla extract.

Sift flour and baking powder over the moist mixture and stir until well incorporated.

Fold in red currants.

Divide the batter between the 10 muffin cups, they should be about ¾ full.

Bake for about 20-25 minutes in the preheated oven, or until a toothpick comes out clean.

Vegan Vanilla Chia Pudding Topped with Fruits and Berries

It’s been so hot this summer in NYC, and my appetite decreased. I've been craving fresh cooling foods. 

Almond chia pudding is one of my favorite foods in summer. I can have it for breakfast, lunch or even for dinner. It's very nutritious and easy to make. 

I used to top it with all kinds of fruits and didn't seem to have any digestive problems. However after reading about Ayurvedic cooking I started reducing it just to berries. Also I stopped eating food directly from the fridge and started eating it just slightly chilled and it was refreshing enough.


1 cup vanilla-flavored unsweetened coconut milk
1 cup vanilla-flavored (or plain) vegan yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ cup chia seeds
a handful various berries
½ peach or any other fruit (thin sliced)
¼ cup crushed roasted pistachios 


  1. In a medium bowl, gently whisk the coconut milk, vegan yogurt, 2 tablespoons maple syrup, vanilla extract until just blended.
  2. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. 
  3. Let rest covered in the fridge overnight or at least 3-5 hours until it's achieved a pudding-like consistency.
  4. Serve with berries, fruits and pistachios.

Mostly Raw Vegan Coconut Cheese Cake with Red Currants

I love raw creamy vegan “cheese” cake filling, but since the raw nut/date crust is just too heavy and too sweet for my taste, I decided to substitute nuts and dates with oats, and it turned out super delicious! I hope you’ll enjoy it too!


2 cups pre-soaked cashews
1 ½ cups coconut cream (my favorite one is from Trader’s Joe)
¼ cup coconut oil
½ cup lemon juice
½ cup light agave syrup
1 tsp vanilla extract
½ tsp salt


1½ cup quick oats
½ cup almonds
1/4 tsp sea salt
2 tbsp coconut sugar
1 tbsp light agave syrup
4 tbsp coconut oil, melted


  • Soak cashews for at least 4 hours.
  • Preheat oven to 375℉ /190 ℃
  • Add oats, almonds, sea salt and coconut sugar in a food processor and pulse until finely chopped. 
  • Line a 6-8 inch spring form pan with parchment paper.
  • Transfer to a mixing bowl, add agave syrup and melted coconut oil. Mix it with a spoon to combine until a loose dough is formed and not crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to parchment-lined baking sheet. Press crust evenly down into your spring form pan.
  • Bake for 15 minutes or until the edges are golden brown.
  • Let rest for 30 minutes at room temperature, then transfer to refrigerator to let cool completely.
  • Drain cashews and transfer into a food processor. Add lime juice and pulse until well combined, scraping down the sides of the bowl as needed. Add vanilla extract, coconut oil, agave and salt and blend very well, scraping sides often, until very smooth. Transfer to a high speed blender, add coconut cream and blend for extra smooth batter.
  • Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles over your crust in your pan.
  • Place in the freezer for at least four hours. Remove from the freezer for 15 minutes before serving to allow it to thaw. Top with red currants and serve.

Vegan Layered Pink Millet Salad in the Jar

There are so many ways to use canning jars, one of my favorite ways is to pack them with pretty salads. This time I wanted to prepare something bright and girly ;)  


1 cup dry millet

2 cups water

¼ teaspoon salt

1 tablespoon vegan butter

2 small beets

1 teaspoon vinegar

4 cups water

1 small carrot

1 cup leafy greens

1 small avocado

2 small radishes, thingy sliced


1. Fill a large saucepan with water, add vinegar and set over high heat. Bring water to a boil. Stir in salt, and add the peeled beets. Boil until the beets are fork-tender, for about 45 minutes. 

2. Toast millet:

In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. 

3. Carefully add the water and salt to the pan and stir. Bring the liquid to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the vegan butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit) for about 15 minutes. 

4. Remove from heat and allow it to sit, covered and removed from heat for 10 minutes. After the millet sits, fluff it with a fork and add a few tablespoons of water left over from the boiling beets. Stir and fluff.

5. Assembling the salad:

If you are planning to eat the salad right away, you can layer it in any order and top it with thinly sliced radishes. If you are going to eat it later, start with with harder vegetables (carrots and beets), then add millet, avocado, leafy greens and radishes.

You can use any glass or transparent container to assemble this salad. 

Vegan Delight Banana Bread with Walnuts and Chocolate Chips

I've tried to make many different banana bread variations and this one is one of my favorite so far. It's moist, light and soft and absolutely delicious! 

 This recipe is for human consumption only ;)

Prep time:  5 mins
Cook time:  40 mins
Total time: 45 mins
Serves: 4


(1 cup = 250ml)

4 medium sized ripe or over ripe bananas, 300 gr or 10.5 ounce
1.5 cups whole wheat flour or 180 grams
½ cup coconut oil or sunflower oil or any vegetable oil, 125 ml
½ cup raw sugar or brown sugar
½ tsp vanilla powder or 1 tsp vanilla extract
½ cup chocolate chips
½ cup walnuts
1.5 tsp baking powder
½ tsp baking soda
a pinch of salt 


Preheat the oven to 180℃/ 350℉
Grease a bread tin or a rectangular cake pan with some coconut oil. you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Take sliced bananas and sugar in a mixing bowl.
Mash the bananas well or puree them with a hand blender. There should be no chunks. you can also use a blender to mash the bananas. fine threads of the bananas are fine.
Now add the oil, vanilla, сhocolate and walnuts  mix well.
Sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.
Fold the sieved flour really well.
This folding step is important as you want the whole bread mixture to be one and mixed evenly.
Lastly add the sunflower seeds and fold these.
Pour the bread mixture into the loaf pan.
Bake at 180 ℃ / 350℉ for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
Once warm or cool remove the bread from the pan.
Slice and serve banana bread warm.

The remaining loaf, you can wrap in a cling film or keep in a box in the fridge. warm the banana bread before serving.

If coconut oil is added to the bread, it solidifies when refrigerated, hence the bread also becomes dense when you refrigerate it. so before serving just warm up the bread and the bread will have its natural texture back.

Sweetness of the bread can be adjusted as per your preferences.