Category: Recipe

Recipe - Herby French Onion Pierogi

8/15/2020

Herby French Onion Pierogi

[Vegetarian]

I wanted my next recipe to be dairy free, but Devon and I decided to treat ourselves to pierogi last weekend and figured we would share the recipe!

The first time we made pieorgi we made a more traditional filling with potato, onions, mushrooms, and herbs. However, we found that we were craving an extra savory element and ending up eating them as much with soy sauce as sour cream. That craving was the inspiration for these pierogi that really bump up that umami flavor while still remaining vegetarian!

Though this recipe is a huge time investment, it really pays off. You only need to eat 3 of them if you're quite hungry, the recipe makes 26, and they freeze perfectly! We hope you enjoy!

Note #1: It's possible that you could make a vegan version of this recipe, subbing the butter for vegan butter/olive oil and the sour cream for vegan sour cream. However, I am unsure how the dough would react to the vegan sour cream, which is why I would not recommend it. If you do try it though, please let me know how it goes!!

Note #2: When I cooked this for the pictures, I actually used double the amount of ingredients to make the filling. I cut the amount in half because of the sheer amount of leftover filling I had but, as such, all the filling pictures will look like a lot more food than yours will!

The Recipe

Serving Size: 26 Pierogi
Cook Time: Your whole afternoon.

Originally Based on the Following Recipes:

Ingredients

Dough (directly "Grandma's Polish Perogies" dough)

4 1/2 cups All-Purpose Flour
2 tsp Salt
2 tbsp Butter, melted
2 cups Sour Cream
2 Eggs
1 Egg Yolk
2 tbsp Vegetable Oil

Filling

1 lb of Potatoes (we used Red and Yukon Gold)
1 Yellow Onion
4oz Mushrooms (we used Brown Beech and Hen of the Woods)
- The recipe would probably work great with 8oz of Mushrooms too!
3 cloves of Garlic
1 tsp Fresh Thyme + 2 tsp Parsley
- If you are going to use dried herbs, use about half as much.
- I encourage you to choose whatever herbs you know you would like! If I were making this just for myself I'd probably just have the thyme but Devon is a fan of the parsley.
2 1/2 tbsp Butter
1/2 cup Milk (your choice which, we used Oat Milk)
1 pinch of salt
2 tsp Soy Sauce
1/2 tsp Vegan Worcestershire Sauce

On the Side

Sour Cream
Chives

Step by Step

I've split the recipe into different parts based on what you are making, however you'll probably want both your onions and your potatoes cooking at the save time to reduce the cook time.

The Onions

1. Peel your onions, halve them, then cut out their root. Cut them into long thin slices, think like what you would want on a burger. Once you have these slices, cut them in half, as we won't want long strands in our filling.

2. Heat 1 Tbsp of butter over medium heat in a saucepan or pot with high sides. The goal is for your onions to steam in their juices, not for the water to quickly evaporate.

3. Once the butter is sizzling, start adding your onion by the handful. Once the latest are soft and turning translucent (1 - 2 minutes), add another handful. Once you've got all your onions in, add a small pinch of salt to help the onions continue to sweat out their water.

4. Reduce the heat to medium-low, stirring every few minutes. You're aiming to get them to a golden brown. This should take 25-40 minutes. During this process it is likely all the water will have been cooked off and the onion might start to burn to the bottom a bit. Add water in tablespoon increments to prevent this and just scrape up the burned bits. It'll add to the flavor!

5. Once the onions are golden brown, add 1/2 teaspoon soy sauce and 1/2 teaspoon vegan Worcestershire sauce. This will help give the onions an even deeper umami flavor. This will help us achieve the "French Onion" flavor that is normally achieved with beef broth. Continue cooking the onions until that liquid is gone (fully absorbed into the onions) and then take them off heat.

The Potatoes

1. Wash and scrub your potatoes and cut off any weird bits. Halve any potatoes that are notably larger so that they are all around the same size.

2. Add them to a pot and cover them with cold water. Salt the water until is quite salty, almost like seawater, then cover the pot and set it to high heat.

3. Once the water is boiling, cook the potatoes until soft when pierced with a fork. This should take 25 - 45 minutes.

4. Strain them then add them back into the pot.

5. Use 1/2 tbsp of Butter and 1/2 cup of Milk and mash them into a pillow-y texture. Taste and salt as necessary then add pepper to your own personal preference. Remember, if its not tasting great, you probably need a bit more salt! Your goal here is to make delicious mashed potatoes, which are going to be the base your filling.

The Mushrooms

1. Roughly chop your mushroom and garlic.

2. Over medium heat melt 1 tbsp Butter then add in your mushrooms.

3. Once the mushrooms have released their water, add the garlic. Saute them until the mushrooms are fully browned and before any of the garlic burns. Turn off the heat and set aside.

Finish the Filling

1. Chop your parsley. Add that, your fresh thyme, the mushrooms, the onions, a pinch of salt, and 1 1/2 tsp Soy Sauce to the potatoes.

2. Mix thoroughly and you've got your filling!

Making the Pierogi (process and ingredients are directly "Grandma's Polish Perogies" dough)

1. In a large bowl stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk, and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel and let stand for 15 - 20 minutes.

2. Separate the dough into balls, about four of them. Roll them out one on a time on a lightly floured surface. Make them thin enough to work with but not so thin that they will tear. Cut into them with something circular, like a cookie cutter or a glass. Brush a little water with your finger around the edges of the circles and spoon filling into the center. Fold the circles over into half-circles then seal the edges. (We used a fork at first, but found it easier to just crimp them with our fingers.)

3. For the ones you want to freeze for later, place them on a cookie sheet and put in the freezer. Once they are fully frozen, transfer them to freezer bags or containers.

Finish the Pierogi

1. Bring a pot of lightly salted water to a boil and drop the pierogi in one at a time (frozen or thawed it doesn't matter!). Once they float to the top, they are done.

2. If you'd like to brown them a bit, transfer them directly to a pan with a little butter or oil. Once they are in the pan heat them over medium-low heat until slightly golden brown.

3. Serve with sour cream and chives for dipping! (We didn't have chives so our picture has parsley in the sour cream instead)

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Recipe - Veggie Loaf

8/14/2020

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Veggie Loaf

[Vegetarian]

This had to be the next recipe I wrote up, because its one of Devon's favorite things I make. If you're going vegetarian, or just trying to cut down on meat, this will help to fill that meatloaf shaped hole in your heart.

However, there is a reason I call it a Veggie Loaf not a "Meat"loaf. The flavor is very reminiscent of a normal meatloaf (thanks ketchup) but you still get that fresh veggie taste from the ingredients. It's also not trying to recreate the texture of a traditional meatloaf, so temper your expectations accordingly.

Just like a normal meatloaf, this works great as the "meat" on the dinner plate and is fantastic when used to make sandwiches.

The Recipe

Originally Based on the Following Recipes:

Ingredients

Loaf

1 tablespoon Olive Oil (at least)
1 Onion (preferably small)
2 - 4 Cloves of Garlic (2 if your cloves are big, 4 if they are small)
2 Carrots
1 Zucchini
8 oz mushrooms (I used Brown Beech, Button are also good)
3/4 tsp salt
Pepper (amount is up to you)
1 Tbsp Vegetarian Worcestershire Sauce (Try Annie's!)
1/4 cup Ketchup
3/4 cup Breadcrumbs
1 cup Lentils
1 cup Quick Cooking Oats (normal oats work as well!)
1/2 cup grated Mozzarella Cheese

Sauce

1/2 cup Ketchup
2 tablespoon Brown Sugar
2 tablespoon Apple Cider Vinegar

Step by Step

1. If your lentils aren't canned or already cooked, rinse them then simmer them in roughly 3 cups salted water uncovered for about 20 minutes until the lentils are soft and the water is evaporated. If they are canned, just drain em in a colander.

2. While your lentils are cooking, you can start to prep your veggies. Dice the onion and garlic. Peel your carrots and chop the ends off your zucchini. Last put not least, roughly chop your mushrooms.

3. Sauté the onion in a large skillet with 1 Tbsp olive oil over medium heat until soft and transparent.

4. Add the garlic to the skillet and give it a quick stir. Use a large holed cheese grater to directly grate the carrot into the skillet. Once the carrots stir the skillet again, then do the same for the zucchini. Add a small pinch of salt to help the veggies sweat and keep sauteing. If anything starts to stick to the bottom, add some more olive oil.

5. After about 5 minutes, add in your roughly chopped mushrooms. Add in the 3/4 tsp salt and pepper to your taste (I suggest adding a solid amount). Continue sauteing till the mushrooms are soft and any excess water from the veggies is evaporated.

6. Transfer the veggies into a mixing bowl. Let them cool for 10-15 minutes and preheat the oven to 350.

7. Add the lentils to the bowl and lightly smash them. Then add 1 tablespoon Worcestershire sauce, 1/4 cup of ketchup, 1 egg, 1/2 cup grated mozzarella cheese, 1 cup oats, and 3/4 cup breadcrumbs.

8. Mix these ingredients with your hands just until the mixture looks even. Avoid overworking it, keep some of that texture! Shape the mixture into your preferred loaf shape on a baking sheet covered with parchment paper and lightly misted with nonstick spray or rubbed with a bit of oil.

9. Stir together the 1/2 cup ketchup, 2 tablespoons brown sugar and 2 tablespoons apple cider vinegar. Spoon the glaze over the entire loaf, making sure not to miss the sides.

10. Bake the meatloaf in a preheated 350-degree F oven for 40 - 50 minutes. You're looking for the sauce on top to be kind of leather-y (for lack of a better term) and less liquid-y. Let the loaf rest for at least 10 minutes before slicing, this will help it firm up and not fall apart when cut.

Pro Tip: Throw some veggies tossed with olive oil, salt, and pepper into oven when the loaf still has 25 minutes to go for a quick and easy side! I used broccoli when cooking for this recipe.

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Nick’s Fun Guide to Eating More Plant-Based

8/8/2020

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Welcome to my super fun, not at all boring guide to eating more plant-based! Devon and I aren't vegetarian or vegan, but have been progressively cutting more and more animal products out of our diet to try and reduce our impact on the climate. This guide is meant to help others who may be interested in doing the same. It lays out:

Meat and dairy replacements we recommend.
Tips on how to use and prepare those replacements.
Information on why you might want to reduce your consumption of animal products.
Coming Soon: Easy recipes you can make that use plant-based ingredients!

I hope you find it useful! Credit to my wonderful fiance Devon for the art!

Click here to be taken to the guide!

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Recipe - Orange Tofu with Broccoli

5/26/2018

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Orange Tofu with Broccoli

[Vegan]

Over the last few months, I've been experimenting with a number of recipes. Some of them have gone well, others not so much. Out of all of them, this has become my fall back recipe to cook for family and friends. You get that signature crunch and flavor of orange chicken, but without the meat (which isn't only great for vegetarians but also for your pocketbook!).

The Recipe

Originally Based on the Following Recipes:

Ingredients

Sauce

1 - Large Orange or ½ cup - Orange Juice
3 Tbsp - Reduced Sodium Soy Sauce
2 Tbsp & 1 tsp - Brown Sugar
½ Tbsp - Rice Vinegar
1 tsp - Ground Ginger
½ Tbsp - Huy Fong Chili Garlic Sauce
- Huy Fong Chili Garlic Sauce has become a staple for Devon and I, try it in scrambled eggs!
- If you need to substitute try garlic powder and cayenne or chili powder.
½ tsp - Cornstarch
Pinch of - Salt

Everything Else

14 oz block - Extra-Firm Tofu
Pinch of - Salt
2 Tbsp - Cornstarch
2 Tbsp - Neutral Oil (vegetable, canola, peanut)
Dash of - Soy Sauce
Dash of - Sesame Oil (optional)
1 lb - Frozen Broccoli Florets
3-4 - Green Onions, sliced
4 cups - Cooked Rice

Step by Step

1. Place a decent number of paper towels on a plate. Take the tofu from the package and place it on the towels. If the block is very thick I will usually cut it in half. Place more paper towels on top then cover it with a second plate with something heavy on top. Try for something stable so nothing falls over while you’re cooking. Let the tofu press for at least 30min.

2. While your tofu is pressing, it’s time to work on the sauce. If you are using a large orange, grate 1 tsp orange zest then squeeze ½ cup of the juice. Combine the juice (and zest if you have it) with the soy sauce, brown sugar, rice vinegar, ground ginger, chili garlic sauce, pinch of salt, and cornstarch in a saucepan. Whisk until the corn starch is hardly visible. Heat the sauce on medium-low until it simmers, thickens, and turns into a glossy glaze. This should take about 5-8 minutes. Once it does, remove it from heat.

3. When the sauce is complete, and before you start on the tofu, I’d suggest slicing up your green onions and starting your rice.

4. Once the tofu is pressed, cut into roughly 1-inch cubes, then place in a large bowl. Dash some soy sauce over them, then toss. Once the soy sauce is evenly distributed, sprinkle roughly 1 Tbsp of cornstarch over the cubes. Toss again until evenly distributed. You want every cube to be lightly covered.

5. Heat a large skillet with high sides over medium flame. Once hot, add a dash of sesame oil for flavor then about 2 tbsp of your neutral oil. Rotate the pan till the oil covers the bottom, if it does not, add a little more until it does. Add the tofu and let them cook until their bottoms are golden brown. Once they are, use tongs to flip each cube over and cook until that side is golden brown. When done, set aside on a plate with paper towel on it to soak up the excess oil. Continue this process until all tofu cubes are fried.

6. Mix the fried tofu cubes with the orange sauce until all the pieces are fully coated.

7. Drain any extra oil. Add the frozen broccoli to the hot skillet. Stir fry until the broccoli is warmed through and there is no water on the bottom of the skillet.

8. Set heat to low then add the tofu and excess orange sauce to the broccoli. Mix so that the extra sauce coats the broccoli as well. When the whole mixture is warm, turn off the heat.

9. Serve the tofu and broccoli over a bed of cooked rice, topped with sliced green onions. Then enjoy!

This picture is a bit blurry, but you get the idea! Oh and I forgot the green onions! When you make it make sure to use them, they are worth it!

Enjoyed the recipe? Have a way to improve it? Why not leave a comment?

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Recipe - Herby French Onion Pierogi

Herby French Onion Pierogi

The Recipe

Step by Step

The Onions

The Potatoes

The Mushrooms

Finish the Filling

Making the Pierogi (process and ingredients are directly "Grandma's Polish Perogies" dough)

Finish the Pierogi

Recipe - Veggie Loaf

Veggie Loaf

The Recipe

Step by Step

Nick’s Fun Guide to Eating More Plant-Based

Recipe - Orange Tofu with Broccoli

Orange Tofu with Broccoli

The Recipe

Step by Step

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