Lentil Perogies

Incredibly delicious, but a lot of work!

I used this recipe, but adjusted.

Ingredients for the dough:

  • 3 cups all purpose flour, plus extra four for dusting your worksurface
  • 1/2 teaspoon salt
  • 1/4 cup olive oil (I didn’t have sunflower oil. If you do, use that!)
  • 1 cup warm water

Ingredients for the filling:

  • 1 cup green lentils (I used 1 can)
  • 2 carrots, peeled and cut into small cubes
  • 1 celery stalk, cut into small pieces
  • 2 medium onions, finely chopped
  • 4 cloves of garlic, minced (2 if you follow vegalicious recipe)
  • 3 cups of water
  • 1 vegetable bouillon cube

Vegalicious lists other ingredients (parsley, more oil, bay leaf, and chili flakes. I did not use these as I did not read the recipe carefully. However, it still turned out amazing!

Directions for the Dough:

Put the flour into a large bowl, add salt and mix it. Add the oil and warm water. Blend it until it is smooth and dough like. Set the dough aside for about 30 minutes while you cook the filling.

Directions for the Filling:

Put carrots into large pan and begin to saute in a bit of water. Add onions, garlic, and celery and continue to saute until the onions begin to soften. Add the lentils and stir to mix. Add the water and vegetable bouillon cube, and again stir.

Bring the mixture to a boil then turn down the heat and allow to simmer until all the liquid is absorbed. Once the liquid has been absorbed, set aside to cool for a few minutes.

Now, prepare your perogies. Roll out bits of dough and use a glass to cut it into circles. Place the filling in the middle of the circle and then squish the sides together to create a nice perogie pocket. Place these into a pot of boiling water and allow to cook for about 10 minutes. Cook only 3-4 at a time to prevent them sticking together.

Now after this, I added some vegan butter to a frying pan and cooked the boiled perogies in this to give them a nice crispy texture.

We did not have vegan sour-cream so we used salsa instead and it was FANTASTIC!!

These turned out amazing and the fiance and I ate them ALL.

Enjoy!

First ever Tofu Scramble

Ingredients:

100g of firm tofu

Handful of kale

5 mushrooms 

2 thin slices of red onion

Seasoning (I used ground black pepper, hot chili powder, and tumeric)

Drizzle of soy sauce

Directions:

Cook your veggies in a pan. I added a bit of water throughout to avoid the veggies sticking to the pan. I added some spices to the veggies, then crumbled the tofu and added it to the pan. Theb I added more spices once the tofu was already in there. 

Go easy on the chili (if using) as it stood out for me and I didn’t use too much.

(PS: do not cook the banana. Just add on the side).

Slowcooker Mushroom Stroganoff 

Credit to amuse-your-bouche.com

Ingredients:

1 tbsp vegan butter

600g white mushrooms, sliced
1 red onion, diced

3 cloves of garlic, thinly sliced

1 vegetable stock cube ( dissolved in 600ml water)

3 tsp paprika

2 tbsp ketchup

Penne pasta (I eyeballed it)

Ps, I added a good dumping of Nutritional Yeast in there, because, you know,  b12.

Directions:

Melt butter in a large pan. Add the mushrooms and onion and cook for 5-10 minutes. Meanwhile, boil your vegetable stock.

Add mushrooms and onion to the slowcooker and add the stock. Add in ketchup and spices. Cook on low for 6-8 hours. 

Once finished, pour mushrooms onto your penne. Enjoy!

Tofu Tacos

Tonight’s dinner:

Tofu fried in 1 tsp marmite and old el paso taco seasoning. Tofu was then put into taco shell and topped with spinach, tomatoes, guacamole, jalapeno peppers, red onions, and red hot sauce! Spicy and delicious!

On the side, stove top baked beans!
It’s been a while since I’ve had tofu as I think I have a soy intolerance. But it’s  so good!

Happy New Year! Let’s have Tacos!

Let’s start off 2017 with some happiness, resolutions, and delicious eating!

Sweet potato and bean tacos!

So delicious and filling!


Ingredients:

2 small sweet potatoes

Paprika

Taco shells of your liking

Your favorite toppings (spinach, tomatoes, baked beans, guacamole)

Directions:

Slice up your sweet potatoes to long strips. Season with paprika and bake for about 30 minutes, until soft.

I used my stove top baked beans again. And guacamole (2 avocados, 4 cloves of garlic, lemon juice). And spinach, cherry tomatoes and onions as my other toppings. 

It’s so good! The sweet potatoes are so filling!