…today, I’m just going to tell you about what I’ve been cooking from Belarus instead!
Draniki and Machanka
Draniki are little potato pancakes, eaten with sour cream and a meat and lard sauce, Machanka. So, you know, a variation on the general theme of meat, potatoes and lard that seems to be found throughout Belarussian cuisine.
The original draniki recipe calls for grated potato held together with egg, but I used a little more flour than called for, and some home made soy milk. They held their shape fine. I also added a little salt and pepper, because I’m wild like that (and I wasn’t sure my mock-up of “meat and lard sauce” was gonna be palatable).
I used a tiny bit of olive oil, some very well cooked onion, some tvp mince and some Massel beef style stock to create the sauce. For good measure I threw in some facon at the last minute. It turned out something between a sauce and a soup, with chunks of mince and facon floating in it. It was tasty, but it had a texture I wasn’t that into.
I served our machanka and draniki with a little dollop of Tofutti sour cream and a nice big side of steamed greens and carrots in an attempt to balance out all that mock and oil.
The draniki were delicious, if a little oily – I don’t use kitchen paper towel, but haven’t yet found a good solution, as my tea towels always leave everything fluffy. I might try them again one day, but cook them in the oven with a LOT less oil.
A little shout out here to my Mum for giving me those beautiful cups for my birthday, and to their creater, who did a truly awesome job. I wanted to credit her, but I lost her business card. (mum, can you comment?)
I love them. I use them for tea, for sauces and whatever else I can. They’re dishwahser and microwave safe (which would be fab if I had either one) and feel really nice and solid in your hands.
Things I’m loving on VeganMoFo:
Tahn of Vegan Family vs Omni World, and the lentil biccies. I’ll have to try them.
Everyone’s ice -cream making. I think I know what I’m getting with my (still unspent!) birthday monies now.