In response to popular request, she gave out the recipes, and here are two of them, one veganized, and one not, since it was already vegan.
First, the Tazalyk (the cabbage salad in the back). I didn't do a step by step on that one because it was so easy, but it is also magically good. I can't figure out why this is, perhaps because most of the cabbage salads I eat are very tart and full of different flavours, and this is a simple one without even pepper that allows the cabbage's full flavour to come through. At any rate, it has a nutty, extraordinarily pleasant taste that I just loved and that will probably be even better tomorrow.
Serves 4 as a side dish
1/4 medium head cabbage, finely sliced
1 small clove garlic, put through a press
1/4 tsp salt
1/4 tsp sugar
1/2 medium tomato, chopped
1 tbsp sunflower or canola oil
Place the cabbage in a large bowl and add the garlic and salt. Rub the cabbage vigorously between your hands for a full minute or so, until it is slightly bruised. Add the sugar, tomato, and oil, and gently mix.
The other salad is the famous Russian Salade Olivier, whose true recipe has never been revealed, but approximations of which have apparently entered the Russian consciousness to the point that, according to Wikipedia, it is a staple of any Soviet Russian holiday.
2 medium potatoes
1/2 cup soft tofu
2-3 dill pickles (depending on the size of your dills)
1/4 cup frozen peas
1/4 cup finely diced onion (I used red onion)
1/2 cup Soy Curls
150 grams (about 1/3 cup) sauerkraut, drained
1/2 tsp black salt (or regular salt if you don't have black salt)
1/4 to 1/3 cup Veganaise or other vegan mayonnaise
There are two schools of Salade Olivier, the grated school and the diced school. I'm doing the diced school thing here. So, first, get your Soy Curls hydrated in some hot vegetable broth (I used hot water plus Bryanna's Chicken-style broth powder (see sidebar). Then, dice your potatoes, and boil them in water to cover until just tender:
Squeeze the soft tofu in a clean cloth until dry-ish (my picture of this did not work out at all, but you should all know what that looks like anyway).
Now chop up the other ingredients:
|Shown here: diced red onion, dill pickle, sauerkraut, squished tofu|
Add the well-squeezed Soy Curls (mmmm....Soy Curls...):
You can if you wish cool the drained potatoes by adding the frozen peas, which is what I did. Then put everything together with the Veganaise and black salt, and you have a lovely vegan Russian potato salad that really is super-delish, and goes superbly with the Tazalyk, and, incidentally, the pickled red onions from Viva Vegan (this is what they look like after 24 hours in the fridge), to which I am now officially addicted.
(That's bon appetit for those of you who don't speak Russian.)