A couple of day ago BBC published an article dedicated to the phenomenon, why the Russian girls are ahead of the whole planet in the study of exact sciences.
“According to Unesco, 29% of people in scientific research worldwide are women, compared with 41% in Russia.” – the quote from the article.” In the UK, about 4% of inventors are women, whereas the figure is 15% in Russia.”
The recent study conducted by Microsoft in Europe explains why girls abandon the scientist path.
It turned out that most girls lose their interest in technical disciplines in their teens, when is the time to make a decision about the future profession.
“These girls cite parental encouragement and female role models as key, as well as female teachers who outnumber their male colleagues presiding over a curriculum viewed as gender neutral.,” writes BBC.
“But no such stigma exists in Russia.”
And, indeed, the desire for exact sciences we inherited from the Soviet past, when the school education was rich in maths.
Nostalgic memories of happy, carefree school years flooded over me.
And then a new series “Optimists” broadcasted by TV Channel Russia added fuel to the fire of nostalgy, it takes place in Moscow in the 60s of the last century. It is about the gilded youth, diplomats and political intrigues, about love, about space and, of course, about Moscow.
By the way, the series will also promises feature a historical presentation of the Soviet classical the only one cooking book “The book about tasty and healthy food” in English.
On the nostalgic wave and on the eve of the May holidays I am posting 3 top Soviet festive recipes, veganized!
- Russian Olivier salad
- “Winter coat”.
- Ref Beetroot salad.
Russian Salad Olivier Recipe. Vegan.
- Potatoes – 3-4 pcs medium size
- Carrots – 1-2 pcs medium size
- Cucumber – 1 pcs
- Pickled cucumber – 3 -4 pcs
- Avocado – 1 pc
- Green peas – 50 – 100 mg
- Bell pepper – 1 pcs
- Onion (shallot) – 1 pcs small
- Olives – 10 pcs (optional)
- Vegan mayo – 100 ml
- Green herbs (dill, parsley) – 2- 3 sprigs
- Freshly ground black pepper
- Rinse vegetables, you can wash potatoes and carrots with a brush. Do not peel.
- Boil potatoes and carrots until ready. I cook them in a steamer for 30 – 35 minutes.
- While the potatoes and carrots are cooling down, take seeds out of pepper, chop finely the bell pepper, cucumber and pickled cucumber; peel off the onions and cut them too.
- Put peas (can be freshly frozen) in the boiling water for 3 – 5 minutes or use peas out of can as in the Soviet classics.
- Skin off the potatoes and carrots, cut them into small cubes.
- Place all ingredients into a salad bowl.
- Better to use pitted olives, cut each in several pieces and add to the salad. Otherwise pit olives when cutting.
- Peel off and pit avocado and cut it into cubes. Chop finely the greens and together with the avocado add to the salad. Mix well.
- Add mayonnaise (mayonnaise recipe from cashew nuts see below) and freshly ground pepper, mix well.
- For serving decorate the salad with greens and olives.
“Winter Coat” Salad Recipe. Cruelty free.
- Red beet – 1 pcs medium
- Potatoes – 2 pcs medium
- Pickled cucumbers – 2 -3 pcs
- Avocado – 1 pcs
- Carrots – 1 -2 pcs small to medium
- Greens (coriander, parsley, dill or your choice) – 1-2 sprigs
- Vegan mayonnaise – 100 ml
- Rinse vegetable and greens. Boil nonpeeled potatoes, carrots and beetroot. I like to cook then in a steamer for 30 – 35 minutes.
- While the vegetables are cooling down, chop finely or grate cucumbers.
- Scoop the avocado out of peel, cut it or simply mash with a spoon. You can toss the avocado with a lemon juice.
- Peel off the cooked vegetables and grate them or chop finely.
- “Construct” the salad, placing the layer by layer on the plate and cover each layer with mayonnaise. Place potatoes for the base and then avocado, cucumber, carrots, beets, finishing by a rich cover of mayonnaise.
- Let the salad layers time to merger together and place the plate in a cool place or in the refrigerator
- To serve decorate the “coat” with finely chop greens.
This recipe has magically fit into the collection making it complete and tranforming into a magic number 3.
I already cooked vegetables for Olivier and beet salads. I was looking through friends’ FB news when Natalia Stadnichenko in Alma – Ata published a photo of a fresh and delicious “winter coat” salad without herring. I asked for a recipe. Natalia shared right away. Surprisingly, I had already all the ingredients ready. There is a small difference in mayonnaise recipe , although mine is made from cashew, Natalia’s one is from almonds.
Red beetroot salad.
- Beetroot – 1 medium size
- Walnuts – a handful
- Prunes – 5 – 8 pcs
- Garlic – 1 clove (optional)
- Sunflower oil – 2 Tb sp
- Vinegar – 1 t sp
- Freshly ground black pepper
- Greens (parsley or coriander) – 1 -2 sprigs
- Do not peel the beetroot, brush it it and rinse with water, cut the leaves if any. Boil beet or steem it for app 30 – 35 minutes.
- Nuts and prunes can be pre-soaked in water. Pit the prunes. Chop nuts with knife into small pieces, cut the prunes into several pieces. grate garlic or finely chop. Chop the greens finely.
- Let beetroot to cool down, then peel it and grate. Add nuts, prunes and garlic (optional), greens and peppers. Mix well, add oil and vinegar, mix well again.
- Decorate the salad with greens and walnut when serving.
Cashew vegan mayonnaise.
- Cashew nuts – 1 cup
- Lemon juice – 2 Tbsp
- Garlic – 1 clove
- Black pepper – 4 – 5 pcs
- Sea veggies dry – 1 tsp (instead of salt – 1/2 t sp Himalayan salt)
- Mustard seeds – 3 – 4 pcs.
- Water – 1 cup
- Your favorite spices and / or greens (optional)
- Pre-soak nuts in water for 30 minutes – 2 hours.
- Drain the water, place the nuts in a blender, add the lemon juice, garlic cut in several pieces, pepper, mustard, sea veggies, spices and 1/2 cup water. Mix all well for 1- 2 minutes at high speed to receive soft fluid texture. Add more water if the mayonnaise is thick, and mix in a blender for about 1 more minute.