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. Check out the recipe

Caramelized Onion Bisque with Cheesy Garlic Toast and Pine Nut Caesar Salad

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This time I cooked for the boy using a recipe book given to me by my friend C for my birthday. On the menu: caramelized onion bisque with roasted garlic toast (sourdough bread with “coconut melting cheese” broiled on top) and pine nut Caesar salad with crispy (deep fried) mushrooms. While attempting to toast pine nuts I burned the first batch pretty badly, which is always a bummer when the nuts in question cost a million dollars per bag. The coconut melting cheese sauce was pretty dang amazing – definitely going to make some old fashioned mac’n’cheese with it at some point! We also tried (store bought) vegan Parmesan cheese for the first time and it was pretty awesome. Check out the recipe

Roasted Yam and Garlic Soup with Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes

Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes sliced

The menu: roasted yam and garlic soup with rustic black olive and sun-dried tomato bread. The mistake: one whole can of chipotle chili puree rather than the 2 tsp it calls for. The result: it was so spicy we couldn’t even finish our bowls and all you could taste was chipotle! (I’ll admit that I can’t handle a lot of spice, but even the boy was struggling!) We now have four containers in our freezer of chipotle soup that we’ve been using in small amounts to flavour meals since; however, I think the soup would have been very tasty with only 2 tsp of the chili puree. The bread was amazing, though!  Check out the recipes