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Bread baking and brewing happened under the same
roof in ancient Egypt. Photo by Keith Schengili-Roberts
My former community garden, Block 1035. Hops growing
on the common space trellis in the background.
But in thumbing through this book, The Inspired Vegan by Bryant Terry, I found a great recipe for a Bloody Sunday--a Bloody Mary with beet puree instead of tomato juice. And an homage to a violent Civil Rights event.
I just happened to have beets and vodka around so it was super easy to whip up, after marinating the beets overnight. It's spiced up like a Bloody Mary and changeable to your tastes, especially the hot sauce. I might just have to pick up a cocktail shaker. It was a good use of time on a chilly, rainy Sunday. I recommend the book, by the way. I'm certainly not a vegan but the book is cohesively put together and offers great semi-gourmet menus.
- 1/4 C. beet juice or marinated beet puree
- 1.5 oz. vodka
- 1 T. lemon juice
- 1/4 t. apple cider vinegar
- 1/4 t. hot sauce (or more to taste)
- Pinch of salt
- Pinch of pepper
Marinated Beet Puree
- 1 C. marinated beets
- 1.5 C water
- 4 medium sized beets, scrubbed and trimed
- 1 T. red wine vinegar (I used apple cider vinegar)
- 1 t. raw cane sugar (I used brown sugar)
In a medium-sized bowl, combine the vinegar and sugar and enough of the reserved cooking liquid to cover the beets. Stir well to dissolve the sugar and toss with the beets. Refrigerate for at least one hour or overnight.