My No-meat



Ukrainian Sour Cherry Dumplings

August 27th, 2011 in Main Dish Recipes, No-meat by Julia Volhina

I didn’t believe my eyes when I saw sour cherries (pitted!) in the Andersons grocery store. It doesn’t happen that often to me here, in US. So I couldn’t simply leave that store without my portion of sour cherries…

Of course, we enjoyed them plain with a bit of sugar, and also made some cherries with whipped cream dessert, however most of sour cherries went to ukrainian sour cherry dumplings – “varenyky (vareniky) z vyshniamy”, and for this one we made plenty of pictures.

With mentioned amount of ingredients you will get about 50-60 dumplings. Most probably you will not need to cook all of them right away – so just freeze remaining potion of dumplings for later use (first put wooden board with dumplings to the fridge until dumplings are frozen, then move them to a ziploc bag and store frozen). Frozen dumplings can be boiled right before serving, just like you usually do it.

String Beans Fried with Eggs

June 4th, 2011 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

Yet another recipe for fried green string beans, now accompanied by scrambled eggs.

Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.

I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!

Parmesan Eggplants with Tomato Basil Sauce

May 7th, 2011 in Appetizers & Snacks, Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

Eggplants fried in flour and egg coating are good on their own as a no-meat main course, appetizer or snack. But they can also be served as a side dish.

Tomato sauce with basil and garlic is a good addition to fried eggplants; it adds a bit of spiciness to plain taste of eggplants.

And parmesan goes great with that combination too.

Braised White Cabbage

January 29th, 2011 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

Braised cabbage can be a nice meat-free dish on its own, however it also makes a good side dish for various meats, especially pork and sausages.

You can braise fresh white cabbage alone or mix of white cabbage with sauerkraut (1:1 proportion) to your taste. If you choose to use sauerkraut, rinse it with water before adding to the skillet.

Fresh tomatoes in this recipe can be replaced with tomato paste, if you don’t want to spend time blanching and de-seeding tomatoes.

Oladi (Russian Pancakes) with Apple

January 15th, 2011 in Main Dish Recipes, No-meat by Julia Volhina

This recipe is a step up for russian kefir based pancakes – oladi. My mom used to add slices of apple to oladi batter and that is the way how I prefer them – oladi with apple served warm with sour cream topping.

So the recipe is quite easy: prepare oladi batter, add slices of apple and fry pancakes.

This dish is a perfect choice for breakfast or brunch, or even fast prepared snack. I bet kids would love those pancakes as well. They taste good accompanied with a glass of kefir.

Omelette with Sour Cream and Cheese

December 25th, 2010 in Eggs, Main Dish Recipes, No-meat by Julia Volhina

Easy to do breakfast for two (or more, if needed) – omelette with sour cream seasoned with shredded cheese, chopped dill and green onions.

This omelette is good as it is, as well it can be used as a base for various stuffing.

This recipe doesn’t require flour (is gluten free); amounts of sour cream, cheese and greens can be varied to taste.

Boiled Potato with Sour Cream and Garlic

November 27th, 2010 in No-meat, Side Dish Recipes by Julia Volhina

There is no easiest way to cook potato than boiling. You get tasty and nutritious dish fast and with literally no hassle: just clean it, put to the cooking pot, bring to boil and wait.

Young potato boiled skin on tastes especially good when dressed with several spoons of sour cream, seasoned with chopped dill and minced garlic.

If you don’t have young small potatoes, use red skin ones, or any others. Clean potatoes before boiling, for young potatoes washing will be enough, old potato may need to be peeled.