A few months back I did a dinner party where the dishes
followed a theme of interpreting the music and persona
of various classical composers. The Mussorgsky dish was neat
looking and is cheerful for a fall and winter meal, so here's
the recipe. Dramatic, dark and colorful and not a little Russian.
Photo by Margarat Nee, who also hosted the event.
4 C. mushroom broth
2 C. diced beets
1/4 C. red onion, sliced
1 diced potato
2 minced garlic cloves
1/2 C. chopped cabbage
salt to taste
cumin and caraway seed as you like
a pinch or two of dill
1 Tbsp. cider vinegar
(a little red wine wouldn't kill it either)
Cook all of this for about 30 minutes or until all veg are cooked and it is thickened.
Cook black rice to make 1 C., add salt to taste, mix with a handful of toasted
blend 1/2 C. cashews with 3 Tbsp. lemon juice, salt to taste, 1 tsp. mustard,
2 Tbsp. favorite oil and slowly add a little bit of favorite vegan milk until
smooth and creamy (probably only a couple of tablespoons)
rice or tapioca wrappers
thinly sliced cooked white potato
thinly sliced oyster mushroom
julienne red, yellow, orange bell pepper
salt and white pepper to taste
- wet a wrapper with cold water (completely, then shake off any water on it)
Lay it on a flat surface and strew the center with pepper strips, then place potato
and mushroom on top and salt lightly. Fold the edges over to make a square pocket.
The idea is the colours will be visible thru the flat, unseamed side.
Repeat until you have enough dumplings, you only need one per bowl.
To serve, place beet soup in shallow white bowls. Add a scoop of black rice, a dollop
of the sour kreem, and a dumpling- artistically.
Sprinkle with scallions or other garnish as desired.