Food Network Monthly Cookalong: Pierogi Truck Dreams (Part 3)

This one is so simple, I feel bad calling it a recipe but I really feel you need to try it out! It's more of a delicious combination than a recipe. Poutine is a big deal where I live. We are very close to Quebec where it has it's roots and you can find it on just about every (I might dare to say all) chip trucks here in Ottawa which are the most popular kind of food trucks here. I honestly had never heard of it until I moved to Ottawa though I hear it has reached Newfoundland now with versions of Newtine with stuffing and peas on fries being created.

I haven't had poutine in a long time...probably about two years since that's how long I've been vegan. I decided to give Daiya mozzarella shreds a try on top of Potato Pierogi covered in the gravy from the Shepherd's Pie pierogi I posted yesterday and oh my...what a treat! I went easy on the Daiya (as you can see from the picture) because I have only just started to like it and find it works best if you use the less is more approach. It tasted just as yummy as I remember poutine tasting, still getting that creaminess from the melted cheese and full of umami flavour from the gravy. I always liked mine with a little ketchup which went on right after taking this photo. Definitely not traditional but hey none of this really is, now is it?

So to really lay it out...make and cook some Potato Pierogi (still from Vegan Brunch, cooked using the same method as the others), place them on a plate (or in a basket like we did) and then sprinkle on a bit of mozzarella Daiya, cover that with hot gravy (from yesterday's post of Shepherd's Pie pierogi) so it will melt the Daiya and enjoy!