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. 

"CHEEZY" BROCCOLI SOUP

"CHEEZY" BROCCOLI SOUP

Today is the first day of Fall so I figured my soup was a suitable post. Plus we had it for dinner last night haha. It was amazing! First time I've ever made a quick soup and a blended one. This recipe is super filling and healthy as well extremely easy to make. I was really pleased with the way it turned out. Next time I'm making bread bowls.

Recipe

makes 4 servings

4 cloves garlic, minced

1/2 white onion, chopped

4 mushrooms, sliced

2 heads of broccoli

1 head cauliflower

2 celery stalks, chopped

6 red skin potatoes, peeled, cut

2 carrots, sliced

3 cups vegetable broth

2 teaspoons poultry seasoning

handful of fresh thyme

1/2 teaspoon of salt

1 teaspoon chili spice

4 tablespoon nutritional yeast

1 piece of Daiya sliced cheddar

For the CHEEZE sauce I used the same one that I use for my COCONUT CREAM MAC N CHEESE recipe but I used a whole can of coconut milk instead of a half to make it more creamy. I also add 2 tablespoons of spicy mustard to add to cheezy taste for the recipe. See my recipe:) 

In a large pot add 1 tablespoon of olive oil and turn on to low-med heat. Add your garlic, onion and mushrooms and saute for 5 minutes. Next add your broccoli, cauliflower, celery, carrot and potatoes. Stir together and cook for another 5 minutes. Add your vegetable broth and spices. Bring to a low boil. Once its boiling add your daiya to melt it in. Cook for 15 minutes or until potatoes are soft enough to poke with a fork. 

While that's cooking you'll have time to make your cheeze sauce. 

Once your soup is ready and your potatoes are soft enough its time for blending! Separate your soup into two bowls. *Its way too hard to get the right consistency you blend both at the same time.* Blend the first bowl. I left mine a bit chunky and it was perfect that way. I barely blended it for thirty seconds. If you want yours creamier blend it for longer! This part is totally up to you:) Once you've blended both parts combine them again in your pot and add the entire cheeze sauce to the soup. Stir together really well!!

ENJOY!