Pierogi Making

One thing that being vegan has really taught me is about trying new things and putting a little more effort in in the kitchen. I don't spend all day on every meal but I definitely have learn a few new recipes that take a little more time. We love the pierogi from Vegan Brunch so much that I don't just make a batch...I make four or five times the recipe and freeze them for quicker weeknight pierogi cravings. Mac calls these potato pockets and requests them often. I have slightly changed the recipe over time since I'm trying to sneak in as much nutrition as possible when he likes something so now while boiling the potatoes I add in a head of cauliflower and a can or two of Eden Organics Garbanzo Beans. Mac doesn't notice and now I can't eat mashed potatoes without these additions any time because they don't taste right without. I made a big batch on the weekend and took pictures along the way. Here is a pictorial day in the life of a pierogi.

Rolling out the dough and cutting into perfect little circles

I've worked up to being able to handle six at a time

Giant bowl of mashed potato...nom!

The station I set up when I'm ready to fill

Pierogi army all lined up

We like them a little bit fried in olive oil

Mac getting ready to dig in

Finished plate - served up with peas, sauteed cabbage and onions and a simple dipping sauce
of Vegenaise, horseradish, lemon juice, paprika, cayenne and S&P

MMMMM! Get in my belly!