Basmati Rice with Fricassee and Kale & Chickpea Salad

The ‘Menu of the First Day’ carries a significant backstory related to the circumstances under which it was created. This dish originates from the early days following a full-scale invasion in Ukraine that impacted the availability of food products. During this tumultuous period, many of the more affordable and common food items sold out quickly due to high demand and panic buying. This left only more expensive and less commonly purchased products available on the shelves.

Course Description

Join the Lviv Sisters as they introduce you to the delightful basics of Lviv Vegan Kitchen. In this course, they share how to create a nourishing and beautifully balanced meal that originated during challenging times. The featured recipe inletscludes basmati rice with a plant-based fricassee and a hearty kale and chickpea salad. This course is not only about cooking but also about improvisation and creativity in the kitchen under constrained resources.

This Dish is Ideal For

• Individuals interested in plant based cooking.
• Home cooks looking for healthy and filling meal options.
• This dish is perfectly suited for both lunch and dinner due to its satisfying and nutritious profile. The combination of hearty greens, protein-rich chickpeas, and filling basmati rice makes it a complete meal that provides energy and essential nutrients.
• This makes it an excellent choice for meal prepping as well, as both the fricassee and the salad hold well when refrigerated and can be easily reheated or served cold.

Serves: 4-5 people

Total Cooking Time: About 20 minutes

Skill Level: Beginner to Intermediate

What You Will Learn

• How to prepare and cook basmati rice perfectly every time.
• Techniques for making a plant-based fricassee using basic yet flavorful ingredients.
• Preparing a kale and chickpea salad that introduces techniques like massaging kale to improve its texture and flavor.
• Tips for making meals visually appealing and nutritious, using limited ingredients.

Recipe Note

This menu is designed with inclusivity in mind, featuring dishes that can easily be adapted to meet a range of dietary needs:

• Gluten-Free Options: Ensure all broth seasonings and tempeh/soy meat substitutes are certified gluten-free to accommodate those with gluten sensitivities or celiac disease. Seitan should be avoided unless specifically labeled as gluten-free.
• Nut-Free Assurance: The entire menu is nut-free. Care should be taken to ensure that all processed ingredients such as oat cream are not contaminated with nuts.
• Soy-Free Substitutions: For individuals avoiding soy, alternatives like mushrooms or gluten-free seitan can be used in place of tempeh and soy-based ingredients to maintain the texture and protein content in dishes such as the fricassee.

MEET THE CHEFS

In the heart of Ukraine, amidst the turmoil of the Russian invasion, the Lviv Vegan Kitchen (LVK), founded by sisters Marta Ostrovska and Oksana Khomiak, stands as a symbol of hope and resilience. With the conflict beginning in February 2022, LVK swiftly became a cornerstone of compassion, providing essential vegan food aid across Ukraine. Prior to the war, the country was witnessing a surge in veganism, with a notable percentage of the population embracing plant-based diets. However, the outbreak of hostilities propelled Ostrovska and Khomiak to pivot from their entrepreneurial endeavors in handmade jewelry and home decor to fully commit to the cause of LVK.