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Latvian Plant based recipe

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I hope you enjoy this Latvian plant based and anti inflammatory recipe.

Latvian Potatoes with Chanterelle Sauce:  Organic & Anti Inflammatory 

Potatoes with Chanterelle Sauce- 

(Kartupeļi ar gaileņu mērci)

Foraging for wild mushrooms and berries is very popular in Latvia.  This dish is traditionally served with meat or boiled potatoes.  In this Latvian plant based recipe, the wild mushrooms and vegan sour cream sauce are served with steamed potatoes. Steaming potatoes preserves more glucose than boiling them.  Glucose is needed for optimum functioning of our organs.  

Wild Mushroom Sauce with Potatoes (serves 3-4)

Prep Time: 30 minutes

Cook Time: 35 minutes 


 Avocado oil 

1/2 medium red onion, diced

1 clove garlic, sliced

1 cup mushrooms, sliced (wild, or store bought chanterelle, lions mane, or shitake)

2 tsp cassava flour

1/2 cup water, (adding more if needed)

1/3 cup Miyoko’s vegan sour cream

sea salt & pepper if desired

½ pound organic potatoes, chopped

½ tsp fresh wild ramps or sorrel 


Add water to the bottom of a steamer and add chopped potatoes.  Steam until soft and easily cut with a fork.  

In a Dutch oven or stovetop pan, spray or coat with avocado oil and add diced onions with a pinch of sea salt.  Stir until the onions are softened and look translucent.

Add the mushrooms and garlic and keep sautéing over medium heat for about 12 minutes, until the mushrooms are starting to brown. Sprinkle a little water in the pan if needed, to stop the veggies from sticking. 

 Add the cassava flour and 1/2 cup water. Stir the water and flour into the mushrooms. Cook on low for an extra 3-4 minutes until a thick gravy forms. Add extra water if needed.  Remove the saucepan from heat, then stir in the 1/3 cup vegan sour cream. Season with salt and pepper to taste. Pour sauce over steamed potatoes.  Serve hot and enjoy!

Wild Strawberry Soup-

Meža Zemeņu Zupa

Prep time: 1 hour 

Cook time: 10 minutes

Wild strawberry 🍓 picking season in Latvia is from late June to early July. Traditionally this soup is topped with heavy cream and sugar.  In this Latvian plant based recipe, the sweetness of the wild berries shines through so much that extra sugar isn’t needed.


 4 cups wild fresh strawberries hulled, or fresh organic strawberries.  Store in fridge

¼ tsp organic, alcohol free vanilla or paste

4 tb. raw honey

2 tb fresh mint

Recipe:  (for 3 people)

Wash and blend strawberries with 3 tb. honey in a food processor until liquified.

Pour strawberry mixture into a large container and chill in the fridge for 1 hour or longer. 

Pour strawberries into bowls or glasses.

Garnish with fresh mint and a few halved strawberries.

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