VEGAN PIEROGIES W/ COCONUT BACON BITS

Happy end of Veganuary! I hope lots of people gave it a shot  and hopefully some of them decided to stay that way. It's so important for your body to eat healthy and you really make less of an impact on our beautiful world by doing so. Being vegan is good for the mind, body and soul. If you're eating healthier then your body is working better. Who wouldn't want that?!  I know for a lot of people they can't behind the whole "animals have feelings too" so why not look at it as a better way to treat your precious body. You only live once so take care of yourself! Anyways, I made pierogies!!! They were way too good. Tastes so traditional and boy, did I ever crave pierogi after my veganism. They are so nostalgic for me.  A weekly meal in our house as a child. I've never had homemade ones before and WOW. Whole different ball game. Ever since I started making this recipe I can't stop. The bacon bits seem so real! I was a little hesitant trying just shreds of coconut to make bacon but I swear by it now. So much cheaper and healthier than store bought bacon bits or some faux meats as well. This recipe is a little bit time-consuming but so worth it! So grab a tub of Tofutti sour cream (there's a link attached) and dig in! Enjoy.

VEGAN PIEROGIES WITH COCONUT BACON BITS

Recipe

For filling
6 potatoes, yellow preferably, boiled and mashed
4 stalks of green onion chopped
2 tablespoons earth balance buttery spread (link attached)
4 tablespoons silk cashew milk (link attached)
1/2 teaspoon sea salt
1 teaspoon paprika
dash of pepper
Daiya cheese of your choice (link attached)

For bacon bits
1/2 cup lets do it organic unsweetened coconut flakes (link attached)
1 1/2 teaspoons vegan Worcestershire sauce (link attached)
2 teaspoon soy sauce
6 drops liquid smoke
1 tablespoon canola oil

For dough
3 cups flour, unbleached
1 cup warm water
3 tablespoons canola oil + some for frying the pierogi
1 teaspoon salt

Steps

To make your coconut bacon, which is what I usually bang out first because it's so quick and easy. You will need a small bowl to mix all your ingredients in and a small frying pan on medium heat with 1 tablespoon of canola oil. Put your coconut flakes into a small bowl. I usually crush them up in my hand first to make them more like bacon bits. It works great! Add your Worcestershire sauce, soy sauce and liquid smoke. Stir everything together well with a fork. Once your pan is hot, add your coconut bacon. Allow to fry for 4-5 minutes or until desired texture. They can burn! So make sure you keep an eye on it. 

Fill a big pot up with water and a dash of salt. This is for boiling your potato make sure it's over half full. Add a dash of salt. Turn onto to medium-high heat to bring to a boil. Place the lid on top. Peel and wash your potatoes. Cut them up into quarters and soak in water for 5 minutes. This helps get the starch out. Add to the boiling water and let boil until soft. once they are soft enough to poke through with a fork drain the water. Add your ingredients then mash the potatoes.  Add your coconut bacon. Let them cool.

This gives you the perfect opportunity to make the dough. In a large bowl add the water and canola oil.  Add 2 cups flour and begin to mix in with a fork. It should be nice and soft and have an elastic kinda texture. Once your ball of dough has formed begin to knead it with your hands. Your dough shouldn't be sticky so slowly add your one cup of remaining flour. Transfer to a clean, lightly floured counter space. Begin to knead the rest of your flour into your dough and continue kneading for 5 minutes. Roll your dough out into a large rectangular shape. It should be about a 1/4 of an inch thick. I usually use my measurement cup or a mug to cut out the pierogies. They should be about 2-2 1/2 inches across. Repeat this step until all your dough is gone. It should make 15. 

Bring a large pot to a boil with 6 cups of water. Add a dash of salt and oil. This is to boil your pierogies in. Make sure your potato filling is cool before beginning to fill your pierogies. Take one small piece of your choice of Daiya cheese (I used cheddar) and 1 1/2 tablespoons of your filling. Place it into the center of your pierogi dough. Fold one side over and begin to pinch the sides together with your fingers. I usually use two fingers to curl the top of the dough around to make them look authentic and seal them together well.

You can use a fork if you're more comfortable with that. Add your pierogi to the boiling water. Repeat this to the rest of your dough. You should be boiling 4 pierogies at a time. Boil them for around 3-4 minutes or until they float.

Now some people love their pierogies boiled or baked but this recipe is fried! It really makes them taste restaurant quality and the texture is great. So if you're into it, prepare a small frying pan with some canola oil on medium-high heat to fry your pierogies. Remove them from the water once they are ready and let the water drip from them until all excess water is gone. Add to your prepared frying pan. Fry for 4 minutes on both sides. Repeat until all pierogies are finished. Cut up some fresh green onions and serve it up with some Tofutti sour cream and voila :) I can guarantee anyone will love these pierogies.

Enjoy. 

VEGAN SHEPERD'S PIE

VEGAN SHEPHERD'S PIE

Its been a pretty mild winter in Victoria BC but that doesn't mean that we can't make big hearty meals! Winter time is my favourite because hearty food is my favorite. I love mashed potatoes with paprika and roasted veg. Reminds me of a simpler time. This shepherd's pie is WAY better than your typical ground beef one. Share it with all your meat eating friends, they will not be disappointed! I've just really started using tvp a lot and I can say this is most definitely one of the best ways to do it. I love being able to flavour my own meat! I used mesquite bbq liquid smoke, pepper, olive oil, salt and a little dash of chili powder. Try doing it your own way and let me know the results! It saves you alot too. 1 cup tvp makes about 2 and a half cups faux meat and its muchhh cheaper than your typical store bought vegan meats. This was also my first time using the new SILK CASHEW MILK in one of my recipes and I am so pleased! The cashew milk made the mashed potatoes taste reallyyy good and it rocks for cooking. Ive been drinking in my coffee and tea as well and I think its my new favourite alternative milk! Let me know what your favorite alternative milk is:) 

ENJOY! Happy holidays!!!

Recipe

FILLING
1 can kidney beans, drained, rinsed
1 can chick peas, drained, rinsed
1 can corn, drained, rinsed
4 stalks celery, washed, chopped
3 carrots, peeled, washed, chopped
4 cloves garlic, minced
half a white onion, chopped
1 can organic tomato paste (much less oily and less added salt!, way richer flavour)
1 cup tvp (soaked in water for ten minutes, click here for info!)
4 tablespoons nutritional yeast
1 teaspoon pepper
1 1/2 teaspoon sea salt
1 tablespoon chili powder
dash of curry powder
dash of paprika

POTATOES
6 large potatoes, peeled, cut and soaked for 5 minutes in cold water
4 tablespoons earth balance buttery spread
2 tablespoons silk cashew milk
dash of salt

INSTRUCTIONS

Preheat your oven to 350F. In a large frying pan heat some olive oil up to fry your veggies. Starting with beans and ending with onion. Allow these to fry for 7-10 minutes on medium heat. Add your spices and stir them in well. Turn down to low-med heat and place a lid on top. Time to make your tvp. Place one cup of tvp in a large bowl and add 7/8 cup of boiling hot water. Stir together really well. Pretty much all the water should be absorbed pretty quickly, if its not add a little more tvp. Add your spices and let sit for 10 minutes. Drain any excess water. Time to make your potatoes. In a large pot add 6 cups of water, a dash of salt and some olive oil. Place a lid on top and turn up to high heat. Peel, cup and soak your potatoes for 5 minutes in cold water (this helps get the starch out of your potatoes). Once your pot is boiling, add your cut potatoes and boil for 8 minutes or until your potatoes are soft enough to poke with a fork. Once the potatoes are ready, drain out the hot water. Begin to mash your potatoes, add your butter and milk, stirring constantly. Once your potatoes are mashed and ready to go check on your frying veg. Make sure everything is a little soft before you get ready to make your pie. If its not, fry for 3 more minutes. In a large glass baking pan place your fried beans and veggies. Add your tomato paste and work it into the mixture. This helps build the base of your pie and really adds to the flavour. Once all the tomato paste is evenly distributed squeeze the mixture down in order to make room for your tvp and mash potatoes. Next add your tvp on top. Squishing again in order to fit all your potatoes. Add the mashed potatoes on top, squish it down and smooth it over with a butter knife. Sprinkle some paprika on top of your potatoes and place in the oven. Bakes for 30-35 minutes. The top should be crispy brown when its done :)