Tag Archives: carrots

Perogies Giganticus

I have been craving perogies for a while. I love the kind with potatoes and cheese inside, but having given up cheese I decided to make my own vegan version. These turned out fairly well. I forgot to add nutritional yeast to the filling and feel that it definitely would have added some extra flavor. I wanted to put my mashed potatoes and carrots through the food processor but got talking to my housemate so I ended up doing it by hand. I think the texture would have been smoother if I had used the food processor. Another thing I would change in the future would be using non-vanilla almond milk. The vanilla taste gets into everything and its kind of weird.

Another thing with this recipe is that my perogies turned out HUGE. The recipe was supposed to make thirty perogies and mine only made FIVE. FIVE. FIVE gigantic perogies. I liked the one I made with apple butter much better than the ones I made with potato and carrot.

Vegan Perogies

Dough Ingredients

  • 2 cup flour
  • 1/2 tsp. salt
  • 1/4 cup earth balance
  • 3-6 tbsp. water (I ended up using at least six tbsps.)

Potato Filling Ingredients

  • 2 potatoes sliced, boiled, and mashed
  • 3 tbsp. earth balance
  • 2 cup boiled water
  • 3 tbsp. rice cheese (I used mozzarella)
  • salt
  • pepper
  • garlic
  • three baby carrots peeled, sliced, boiled and mashed
  • almond milk

1. Cut earth balance into sifted flour and salt with two knives or fingers (I used my fingers). Add water and mix well. If more water is needed, add a tablespoon at a time, until the dough comes together in a ball.

2. Next, prepare the filling. In a medium-sized bowl, add mashed potatoes and carrots, rice cheese, salt, pepper, garlic, and almond milk. Add water and whip with a fork until all ingredients are incorporated.

3. Divide dough into five or six balls. Roll dough out and cut into circles using a biscuit cutter or a drinking glass. Put about a walnut sized spoonful of filling onto the circle. Fold one half of the dough over the filling. Press edges down with a fork.

4. Place dumplings into boiling water for about five to ten minutes. From here you can either eat them or fry them up in some oil. I think mine would have tasted better in some oil, but I chose to take the healthier route.

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Thrown Together

Sometimes when I get off work I want a burrito or french fries or something else that I can’t make at home,  then I remember that  I have to eat what I have in the cupboard because it’s already paid for. It was freezing today so I wanted to make something warm and with substance. I threw together a tasty, simple stew of carbohydrates, veggies, and protein.

Ingredients

  • one russet potato, washed and cubed
  • one can of green peas (no salt added)
  • one can of chickpeas
  • one tablespoon of garlic
  • two baby carrots, washed and diced
  • 1/4 cup brown rice
  • sprinkling of nutritional
  • salt and pepper
  • water

1. Boil water on high. Add nutritional yeast, salt, pepper, garlic, potato, carrot, and brown rice. Reduce heat to medium and put a lid on it.

2. After about twenty minutes add the canned goods. Ladle into a serving bowl and add mustard.

The mustard really made it for me. Otherwise it was kind of a bland dish. You could always make this into a curry or serve it with bread. I just didn’t have either of those.

Polenta Pizza with Hummus and Olives

This week I made a polenta pizza with hummus, olives, salad greens, sprouts, and seaweed. It was pretty tasty and filled with yummy, healthy things.

Recipe:

Adapted from The Essential Vegetarian Cookbook

Ingredients:

  • 1 cup polenta (cornmeal)
  • 4 cups water
  • hummus (I made homemade hummus earlier in the week, you can use store bought or make your own)
  • kalamata olives, sliced
  • salad greens
  • clover sprouts
  • dried seaweed (nori, mine was green tea flavor)
  • carrots, peeled and julienned

1. Bring 4 cups of water or vegetable stock to the boil. Reduce the heat and whisk in 1 cup coarse polenta (cornmeal). Continue whisking 5 minutes. Replace whisk with a wooden soon and stir until spoon can stand and polenta comes away from sides of pan. Stir in two tablespoons of softened Earth Balance and season with salt and pepper.

2. Spread the mixture over the base of a deep pizza tray (I used a spring form pan because I don’t own a pizza pan). Set aside to cool (this step is essential, I forgot to do this and I think it messed things up a little). Brush the polenta with oil and bake in a preheated oven 400º for ten minutes.

3. Remove the polenta from the oven and spread hummus on top (now, I would suggest cooking the polenta for a little longer and making sure your hummus is room temperature, I had some difficulty spreading it).  Top with olives and carrots. Bake for another twenty minutes. Then add salad greens, sprouts, and seaweed.

I had a really difficult time removing mine from the pan. I think this was because I didn’t let my polenta cool down before putting it in the oven again.

Chicken Stir-Fry with Soba Noodles

Andrew and I made chicken stir-fry for dinner yesterday. We bought one pound of boneless, skinless chicken breasts from Whole Foods. I sliced these into about one-half inch thick pieces and trimmed the fat. I made a sauce with “cock sauce” (its an Asian red pepper sauce), salt, pepper, rice wine vinegar, teriyaki, minced garlic, brown sugar, and soy sauce. I put the chicken in the sauce. Then I put water onto boil for the soba noodles. I added oil to a non-stick skillet and poured the chicken with sauce into that pan on about medium-low heat. In another pan, I added minced garlic, one small head of savoy cabbage (sliced into small pieces), brocolli, carrots, and pineapple. I added water, salt, and pepper to the vegetables. Once the water was boiling, I added the soba noodles. It took about fifteen minutes for the chicken to poach in the sauce. The noodles are very quick cooking and make sure not to overcook them since they will go gummy if you let them cook too long. If you’re not familiar with soba, they are a Japanese buckwheat noodle that are a little thicker than angel hair, but not as thick as spaghetti.

I mixed all three components together. It turned out nice, if a little saucy. I added a lot more “cock sauce” to mine. It made for yummy leftovers today.

Potato and Ground Beef Mess

I used up the last of my ground beef in a sort of hash. I washed and cut up one russet potato.  I put this in a skillet with a little bit of vegetable on medium heat, seasoned with salt, pepper, and minced garlic. I browned the potatoes and then added the rest of my ground beef (about half a pound). I added more salt, pepper, and garlic. I let this brown a bit and then I added some diced carrots. Once the meat was browned I added Lipton’s french onion soup mix. I cooked the meat through and served it with a tortilla. It turned out saltier than I would have liked, but it was still pretty good tasting.

Sloppy Joes

Now I hated sloppy joes as a kid. I have never been the biggest fan of ground beef. There is something about the texture that I’m not the biggest fan of. However, I’ve learned to like it because it is fast to cook, easy to prepare, and very cheap. Another thing I hated was the squishy texture of the sloppy joe mixture mixed with crunchy onions. Today I wanted to try to create a sloppy joe that I would like.

I used about a 1/4 lb of 90% lean ground organic beef (the same as I used in my hamburger yesterday), a teaspoon of chopped garlic, salt, pepper, and about a tablespoon of KC Masterpiece BBQ sauce (that was what we had in the fridge, not my first choice). I put this all in a pan at about medium heat. I also added about an 1/8 cup already chopped raw carrots. While this was cooking, I diced some pineapple and added this to the pan. I cooked this for about ten to fifteen minutes. I toasted a whole hamburger bun, sliced half of a Bacon avocado, and added a couple pieces of brocolli to the pan.

What came out was absolutely delicious. It was salt, sweet, tangy, and a bit spicy. I think it would have been great on top of rice or with rice noodles.

Corned Beef Sausage

My boyfriend I came across this at Whole Foods Market in Santa Cruz yesterday and just had to try it. It is a corned beef sausage made with Whole Foods’ own recipe for corned beef, cabbage, carrots, and potatoes and made into a sausage. I have to say I much prefer these elements all seperate and thought the sausage a little lacking in flavor. The corned beef from Whole Foods however is absolutely delicious and tender. We had some on Friday night with our friends Shauna and Marcus who made it with fish chowder, soda bread, and P’s and C’s. Yum!