the taste space

Baba’s Traditional Ukrainian Pierogies

Posted in Favourites, Mains (Meat) by janet @ the taste space on November 11, 2014

Baba's Traditional Ukrainian Pierogies

This post is almost 5 years in the making. Before there were tamale and mustard tasting parties, pierogi parties have been a long tradition.  One reason I became interested in cooking and blogging was to learn and share our family recipes. Hand’s down, my most popular post is How to Make Authentic German Apfelstrudel and I photographed this almost 5 years ago, wanting share our family’s favourite Ukrainian food: perogies.

This is how my family makes perogies. They are not vegan although my Dad said he might try Isa’s vegan recipe next time. I did not know I could be competitive about perogies until I was invited to a perogie party when I first met Rob. As his family is Polish, he was obviously making them differently (most notably his family uses cheese and uses butter and a special pierogi flour). I am partial to our methods and simple recipe and encourage you to follow along.

First you boil your potatoes:

Baba's Traditional Ukrainian Pierogies

Fry your bacon. Remove and drain.

Baba's Traditional Ukrainian Pierogies

Fry your onions.

Baba's Traditional Ukrainian Pierogies

Mash the potatoes with the bacon and onions. The filling can be then set aside until needed.

Baba's Traditional Ukrainian Pierogies

The dough is a simple combination of flour, eggs, a dash of oil and water. My Dad is adamant that we must roll out each pierogi dough individually, because that was how Baba did it. Rob’s technique is to roll out the entire dough and use a metal can (as a cookie cutter) for identical shapes.

Baba's Traditional Ukrainian Pierogies

In any case, we rolled them out until very thin.

Baba's Traditional Ukrainian Pierogies

And it is ok if they are not perfectly symmetrical

Baba's Traditional Ukrainian Pierogies

Put a bit of the potato mixture inside the dough

Baba's Traditional Ukrainian Pierogies

Then add some more and centre it.

Baba's Traditional Ukrainian Pierogies

Stretch the dough so it you can pull it overtop the pierogi.

Baba's Traditional Ukrainian Pierogies

Pinch the tops so it stays shut.

Baba's Traditional Ukrainian Pierogies

Work your way on one half

Baba's Traditional Ukrainian Pierogies

Until it is sealed on one side, then seal the second half.

Baba's Traditional Ukrainian Pierogies

Then go over it again to make sure it is completely sealed (exploded perogies are no good)

Baba's Traditional Ukrainian Pierogies

As you make them, place them on a towel and cover with another damp towel so they do not dry out.

Baba's Traditional Ukrainian Pierogies

When you get going, you will make a lot. This is what we had made during the second day.

Baba's Traditional Ukrainian Pierogies

Fresh perogies are best boiled and served simply with sour cream.

Baba's Traditional Ukrainian Pierogies

You can freeze them after boiling them.

Baba's Traditional Ukrainian Pierogies

If you prefer videos, this one is pretty good although slightly different than our technique.

If nothing else, I hope you like the photos of my Dad’s fingers making the perogies. I like the lighting and detail and feel it captures a lot of character.

Are there any family recipes you truly cherish?

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Roasted Cauliflower and Leek Soup with Vegan Bacon Chickpea Croutons

Posted in Mains (Vegetarian), Sides, Soups by janet @ the taste space on April 22, 2014

Roasted Cauliflower and Leek Soup with Vegan Bacon Chickpea Croutons

I love when it is going to be a delicious week.

I am too lazy/tired to cook during the week, so I make everything on the weekend. A new batch of oatmeal. I create 3-4 different dishes, with possibly some fresh rice mid-week. Rob helps with the rice. His rice always seems to taste better even if we use the same rice cooker.

Anyways. I digress.

I love delicious surprises in the kitchen.

Roasted Cauliflower and Leek Soup with Vegan Bacon Chickpea Croutons

I was wooed by Tess’ creamy cauliflower soup in her latest cookbook. However, I knew cauliflower and leeks, alone, would not be a filling meal. Beans. I need some beans. Where are the beans? I could have easily blended white beans into the soup, but I don’t like pureed soups.

Keeping things a bit more texturally complex, I ran with bacon-flavoured roasted chickpea croutons! Because I was going to use the oven to roast my chickpeas, I roasted my vegetables, too. It helped to free up a coveted soup pot and oven burner, too.

Roasted Cauliflower and Leek Soup with Vegan Bacon Chickpea Croutons

I guess I get surprised by some of my successes. Light and fluffy yet still filling, the soup was as easy as blending together roasted vegetables with some spices. The bacon chickpeas added a salty-savoury topping that contrasted the soup wonderfully.

And somewhat off-topic. Not soup-related, but related by all things delicious. You know what else we recently discovered that was glorious? Trader Joe’s Soy Creamy Cherry Chocolate Ice Cream. GAH! Annie clued me in early on that their coconut-based ice creams were delicious and they helped tame the Texan heat in the summer. Now that we’re cycling in the heat, this has become our new way to cool off.

What have you been enjoying lately?

Roasted Cauliflower and Leek Soup with Vegan Bacon Chickpea Croutons

I am sharing this with Souper Sundays and Vegan Potluck.

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Vegan BLT Sandwich with Curried Kabocha Squash Flatbread and Tofu-Cashew Mayonnaise

Posted in Mains (Vegetarian) by janet @ the taste space on September 7, 2012

A Vegan BLT.

Not so farfetched with prepared store-bought vegan bacon, vegan “mayonnaise” and a loaf of bread.

But this is Janet-style. Whole foods only. No white flours.

A return of the raw eggplant bacon. Flatbread made with kabocha squash, buckwheat and flax.  And for that mayonnaise, I whipped up a tofu-cashew version.

Food is always a source of discussion at gatherings, and since I don’t visit my extended family in Montreal that often, they found it shocking what I ate (or rather what I don’t eat). OK, no meat and dairy, but what about baked goods with eggs? No. What about whole wheat pasta? No. What about bread? No.

I make very few baked goods. Even when I do, I want them to be whole-foods based. It took me awhile, but I finally made Gena’s curried kabocha squash flatbread when I had a hankering for a BLT with the abundant fresh tomatoes. Although, after I had difficulties with a wet dough that never seemed to bake, I was reminded why I love my one-pot meals. They are so much harder to goof up!

My problem with the bread was that it took much longer to cook. I probably added too much water since my squash was already moist. Or I should have spread it thinner. In any case, I had to flip it while the underside was still wet. After a long run in the oven, it was dry and cooked through. I loved the subtle flavour from the squash which made these moist and pliable breads. The spices added a complementary touch and was nice with the BLT components.

I also made a quick vegan mayonnaise with tofu and cashews. I scoured a few recipes, including some made with avocado and even beans but wanted one that wasn’t loaded with oil. While not as creamy as traditional mayo and only reminiscent of its flavour, I still enjoyed the spread. In the sandwich, you wouldn’t note the lack of real mayonnaise. You only notice the differences while licking the knife.

While most people have returned to school this week and may be looking for totable lunches, sandwiches are common for the masses. However, just like my BLT Corn Pinto Bean Salad with Raw Eggplant Bacon, the bacon needs to be kept separate and assembled just prior to serving. The great thing about the eggplant bacon is how crispy it is. However, it seems to whisk in moisture super fast, so you need to keep it separated until ready to eat.

This is my submission to Deb for this week’s Souper Sundays, to this week’s potluck party for Back to School Recipes, to this week’s Healthy Vegan Fridays and to this month’s Simple and In Season.

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BLT Corn Pinto Bean Salad with Raw Eggplant Bacon

Posted in Favourites, Mains (Vegetarian), Salads by janet @ the taste space on August 29, 2012

After I ate the last serving of this salad, I was sad. Sad I had no more salad left. It was that good.

Rob cocked his head and asked, So is this a repeater recipe?

But we have no more corn! And no more spinach or lettuce! And I think my Appaloosa beans are finished, too.

That can easily be remedied, Janet.

Besides, I just bought 53 lbs of tomatoes (yes, I did it!)
I think I should focus on those!

So this one will just go down in the vault as a wickedly delicious salad. And contrary to my sorry excuses, this is a very forgiving salad. Use your favourite salad toppers. Just don’t skip on the tomatoes. And the dressing.

This salad all began with the creation of the raw eggplant bacon. I picked up a super cheap monster eggplant and earmarked it for the dehydrator. The salty and sweet marinade (tamari, maple syrup, vinegar, chili powder, smoked paprika and liquid smoke) was delicious and I couldn’t wait for them to dry out. Twelve hours felt like a life-time. I was blown away by the texture of the eggplant, airy yet crispy but sadly, with a fraction of the flavour from the salivating marinade. Since I used low-sodium tamari there wasn’t the uber saltiness associated with bacon but it was pretty nice, regardless. Does it taste like bacon? Not at all, but I don’t consider that a bad thing. ;)

I also used some of the extra marinade to make zucchini chips. Since I sliced them cross-wise, they looked like chips and tasted like bacon chips, too. However, those went into my belly. The eggplant bacon went into this salad. (For the record, I prefer the eggplant version!)

Obviously, this salad pushes monumental levels when you use fresh, ripe ingredients. Fresh heirloom tomatoes, check. Local, fresh corn on the cob, check. Cute heirloom pinto beans, I’ve got that covered. Your greenery of choice (or whatever is in your fridge): baby spinach. I added oomph to the original dressing by mirroring the bacon marinade, throwing in smoked paprika and chili powder. Lime juice makes this a bright dressing. And while I was worried I wouldn’t have enough dressing with only the juice from 2 non-juicy limes, after I placed everything in jars for the week, the tomatoes macerated, adding tomato juicy goodness to the dressing, too. Now it was perfect.

For another variation on the corn + tomato + bean salad, try this one with a balsamic dressing, toasted in a skillet.

This is my submission to this month’s Bookmarked Recipes, to Healthy Vegan Fridays, to this week’s Raw Food Thursdays, to this week’s Weekend Wellness, to this week’s favourite summer recipes, and to Deb for this week’s Souper Sundays.

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