Roasted Yam Pierogies and Borscht

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I’m pretty proud of this week’s meal: borscht with homemade pierogies. I took about a million pictures (I love the rich red colour of borscht) so prepare yourself! Lots of fresh veggies were chopped up and used in the soup and the recipe made a ton so now we’ve got some in the freezer for later eating. Whoot! This was the first time I’ve ever made homemade pierogies and it actually wasn’t too bad! A little labour intensive but they turned out well. The filling consisted of roasted yams, leeks, green onions and vegan Monterey Jack cheese. I baked rather than boiled them because I wasn’t super confident on the edges staying closed, and this way we ended up with crunchy deliciousness. Toppings were Tofutti sour cream, green onions, black pepper and fake bacon bits which are totally a guilty pleasure of mine.

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Garden Vegetable Borscht

via How it all Vegan! (Tanya Barnard and Sarah Kramer)

1 small red onion, chopped
4 cloves garlic, minced
2 large carrots, chopped
2-4 medium beets, chopped
2 tbsp olive oil
1 cup cabbage, chopped
1 cup spinach, chopped
28 oz can diced tomatoes (or 5-8 fresh tomatoes, diced + 1/4 cup water)
2 1/2 cups vegetable stock
1/4 tsp pepper

In a large stock pot, sauté the onions, garlic, carrots, and beets in oil on medium heat until onions are translucent. Add the cabbage, spinach, tomatoes, stock, and pepper. Simmer on medium heat for 20-30 minutes or until the carrots and beets can be pierced easily with a fork.

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Roasted Yam Pierogies

via Rebar (Audrey Alsterberg and Wanda Urbanowicz)
This original recipe was not vegan, so I adapted it to suit my needs.

For the filling:
5 lbs yams
2 tbsp vegan margarine
3 large leeks, mostly whites, chopped
1 tsp salt
1 lb vegan Monterey Jack cheese, grated
1/2 cup minced chives
1/2 tsp cracked pepper

For the dough:
4 cups unbleached flour
3/4 tsp salt
Enough egg replacer for 4 eggs
1 cup boiling water
2 tbsp vegetable oil

Preheat oven to 400F. Scrub the yams and poke them here and there with a fork. Place on an oiled baking pan, add 1 cup of water to the pan and roast in the oven until the yams are very soft and puffy. Cool to handling temperature, peel and mash or puree the flesh until smooth. While the yams roast, heat margarine in a skillet, add leeks and salt and saute until lightly golden and caramelized. Combine leeks, mashed yams, grated cheese and chives. Season with cracked pepper and more salt if necessary. Refrigerate until ready to use.

To make the dough, first mix together the egg replacer with water and set aside. Mix the flour and salt in a large bowl, and then add the remaining ingredients (including the egg replacer). Beat well with a wooden spoon until a smooth dough forms. Cover and let rest at room temperature for 30 minutes. Divide the dough into quarters and roll it out about 1/8″ thick or less. Use a glass with a 3″ diameter rim or a cookie cutter dipped in flour to cut circles out of the dough. Place a good teaspoonful or more of filling in the center of each circle and press the edges firmly to seal. If the dough is a bit dry, dip your finger in water and lightly run it along half the circle edge to help seal. Use the ends of a fork to make a crimped edge if you like.

To serve, either boil the pierogies as normal, or bake them in the oven for a crispy finish. Serve immediately.

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6 comments

  1. trixfred30 · June 10, 2013

    They look fantastic and you can’t go wrong with a bit of frying can you?

    Like

  2. Inga · June 10, 2013

    OMG these look delicious. I vote yay to making these when I see you!

    Like

    • stphnie319 · June 10, 2013

      Consider it done 🙂 I’ve got some leftovers in the freezer, we could be crazy and take them camping!

      Like

  3. Anonymous · June 19, 2013

    Could you post the recipe or the link to it?

    Like

    • stphnie319 · June 20, 2013

      It was a mash up of two recipes, one online for the dough and the rest was from the Rebar cookbook!

      Like

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