Saturday, September 24, 9707

Welcome to my Mother's Kitchen

Hello and welcome to "My mother's kitchen"!
This is a blog featuring my mother's vegan (mostly raw) recipes of delicious foods, which will be translated, and posted on this blog. :)

My mother has a blog of her own in russian, so if you'd like to, you can check it out here.

Thanks and enjoy the recipes! :)

Thursday, December 25, 2014

Recipes upload delay

Sorry for that delay!
I've been pretty busy so I wasn't able to post anything for a while, but I will do that as soon as I can :)

And the chocolate giveaway is coming to an end! hurry and enter while you still can!

Merry Christmas and a happy new year! :)

Friday, December 5, 2014

Mushroom Soup

Requirements for a 5 litres pot:
- 1 Big Onion
- 9 Average Potatoes
- 250-300g of mushrooms*
*Mostly we are using Portabello or dried white mushrooms, and you can put a bit more if you want :)
If the mushrooms are dried, then I place them in a seperate pot, cover them with a small amount of water, and when the water starts boiling - I wash them out (since mostly they are full of sand and dirt), then I cut them and add to the soap.

- 5 Average pickled cucumbers.
- 1 cup of cucumbers' brine
- About 100-150g of vermicelli or spagetti (Which you can break into 2-3 pieces)
- 5 Cloves of garlic
- 1 Teaspoon of Hawaij
- 1 Teaspoon of Oregano (Optional)
- 4-5 Bay leaves
- Small bundle of dill
- 2-3 Tablespoons of Olive Oil


Heat the pot and pour the olive oil in, then saute the onion (Slice the onion into dices)

then add half of the mushrooms to saute with the onion (Half of the mushrooms I saute, and the other half I add with the potatoes).

Add 1 Teaspoon of Hawaij and Oregano (Optional) into the pot, saute it all together for about 30 seconds, then pour about 2 litres of water in the pot.

Then add the potatoes (Slice them into small cubes), and when the potatoes are ready, add the pickled cucumbers (which also should be sliced into small cubes), and 1 cup of cucumbers' brine.

When it will boil for 5 minutes, add the vermicelli (or spagetti), thinly sliced dill and garlic.

Once it's boiling - mix it, add the Bay leaves, turn the fire off and let it stay for 15 minutes.

As always, Bon appetite :)

Wednesday, December 3, 2014

Vegan Lasagna

One of my personally favorite recipes :)

You may use already made lasagna layers, but basically we are going to make our own :)

Required Ingredients in general:lazania1

1. Water
2. Apple Vinegar or lemon
3. Salt
4. Vegetable oil (Mostly olive)
5. White flour
6. Onion
7. Champignon Mushrooms
8. Tomatoes
9. Sweet Red Peppers
10. Herbs
11. Garlic
12. Spices
13. Potatoes
14. Coconut Milk
15. Beer Yeast (If you hear first time about it, don't worry, it doesn't contain any amount alcohol :))

Dough requirements:
- 350 ml of warm water
- 1 Tablespoon of apple vinegar or 1/2 lemon
- 1 Teaspoon of salt
- 1-2 Tablespoon of vegetable oil
- About 1/2 kg of white flour*

*As much as it takes so the dough to be elastic and not sticking into your hands

Mix the dough well, and let it stay for 30 minutes. Cover it with a layer or with a wet towel so it won't get weathered.

Filling Requirements:
- 1 Big Onion
- 10 Medium Champignon Mushrooms
- 5 Big tomatoes
- 2 Medium Sweet red peppers
- Herbs on taste (We basically take an average amount of Coriander and Petroselinum + a small sheaf of Basil and Oregano with thyme)
- 5 Cloves of garlic
- Salt and Spices on taste (We add Hawaij and Sweet Paprika)

Filling Preparation:

Cut all the vegetables into small pieces

Saute the onions in a small amount of olive oil for a bit

Then we add mushrooms and then pepper.

Once the pepper will saute a bit, add the spices and in about 10 seconds add the tomatoes.

Then in about 5 minutes add the garlic and herbs, mix it all up for a bit and turn off the fire, then let it cool down.

Cheese Replacement:lazania2
We replace cheese with a liquid potato mash.
Boil potatoes and make a potato mash so the consistency would be the same as liquid semolina porridge's.
We add olive oil and a little bit coconut milk.
The amount of the potato mash should be about 2-2.5 litres.

In case you're using already made layers for lasagna, then you should also make the Bechamel sauce (saute 1 tablespoon of flour with olive oil and pour it while mixing to avoid making lumps. Then add 250ml of coconut milk combined 50/50 with water), if you are making the layers yourself, the sauce is unnecessary.

And finally :)
The Lasagna Preparation:
Cover the bottom of the mold with vegetables (divide the vegetables into 4 parts and add each time part by part).

Roll the dough into thin layers (We use a noodles machine and roll the dough into 5-6 thinness). We are going to have 4 layers of dough, which means we divide the dough into four pieces also.

Cover the already placed vegetables with a layer of dough. (If you are using the Bechamel sauce, grease it on), then a layer of potato mash (Which we divide into 4 pieces too), then the vegetables and right after that we add a thin layer of beer yeast (Which are optional, but they provide that specific taste of cheese and they are rich with vitamin B... And yes! the are also alcohol-free, so don't worry about it, even though it contains the word beer in it :))

Then, the second layer of dough, once again (Sauce), Potatoes, Vegetables, Yeast
Third layer of dough - (Sauce), Potatoes, left over Vegetables, Yeast
Fourth layer of dough - (Sauce), Left over Potatoes, and Yeast.

Cover the mold with aluminium foil and place it in the oven for a hour on a temperature of 180C.

Then remove the foil and let it stay for 5-10 minutes, so the top layer will brown a bit.

And finally slice it, place it on your plate, and enjoy the taste :)

Bon Appetite!

And by the way, you can also add the Almond cheese in each layer which is also a perfect addition :)

Saturday, November 29, 2014

Red cabbage salad with dried cranberries

kr_kapusta_klukvaA sourly sweet salad :)

Requirements for half of a cabbage:
1-2 handfuls of dried cranberries
Juice of 1 Big Lemon
2-3 Tablespoons of Olive oil

*You can also add 1 Teaspoon of Honey or Agava Syrup but it's optional.

- Slice the cabbage into small thin slices,

-Add the lemon juice, olive oil and (If you want) Honey or Agava Syrup,

then mix it all together and let it stay for about 30 minutes so all the juices could soak in better. (Which makes it tastier :))

Bon Apetite :)

Friday, November 14, 2014

Sweet Potato Soup

Made Fast and Easy!
A lot of positive feedback (Including from myself), even from those who don't really like Sweet Potatoes :)

We are making the soup in a 5 litres pot.


- 2 Litres of water

- Olive oil (For sauteing)

- 1 Big Sweet Potato (About 800g, peel it and cut it into large pieces)

- 8-9 Average potatoes (About the size of the Sweet Potato, peel and cut them into large pieces)

- 5-6 Jerusalem artichoke lubes (Half of the Sweet Potato, wash clean and cut them into large pieces.)

- 3 Average Carrots (peel and cut them into large pieces)

- 1 Big Onion (Slice and dice)

- 5 Garlic Cloves (Slice and dice)

- 1 Tablespoon of salt

- A couple branches of Basil, Oregano and Thymus

- 1 Teaspoon of Hawaij

- 1 Teaspoon of Sweet Paprika


- Heat up the pot

- Oil the pot and add the onion dices,
after about a minute add the large pieces of carrots
After a couple minutes, add the spices, fry it together for about 5 seconds then add the water.
Right after that add the Sweet potato, Potatoes and Jarusalem Artichokes (that were previously cut into large pieces.)

- Once it starts boiling, add salt and set the heat on average

- After 20-30 minutes, check the softness of the vegetables, if they are soft, add the garlic and herbs.

- Turn up the heat, once it's boiling, turn the heat off and let it brew for 5-10 minutes.

- After that, blend it all together and wait for 15 more minutes, and you're done :)

Enjoy :)

Saturday, August 16, 2014



- 5 Medium-Sized Tomatos
  * It's recommended to take dense tomatos with a small amount of juice

- 5 Tablespoons of Tomato paste

-  Red Hot Pepper (About 7cm)
  * If you don't want it to be spicy, use less pepper

- 1 Garlic head

- 1 Teaspoon of salt

- 2-3 Tablespoons of olive oil


- Peel the Tomatos (Unnecessary :)), preliminarily immersing them for a minute in a boiling water, then cold water.

- Slice the Tomatos into small dices, then cut the hot pepper into very small pieces (Better do it in gloves :P)

- Cut and a half of the Garlic cloves into small pieces, and the other half into small plastics.

- Pour the oil on the bottom of the pan, set it on a strong fire, heat the pan up, then add the tomatos, cook them for a minute, then add all the other ingredients.

- Bring it to a boiling state, set it on average, cook it for 15 minutes (If the tomatos have a lot of juice, then boil it until the excess amount of liquids are gone).

You can also make the Matbucha without tomato paste, but then you'll need one big and dense, or 2 medium tomatos. And you'll have to boil it for a bit more time into a required concentration (As shown in the picture)

Good Luck and Bon Apetite :)