Tag Archives: daiya

Pierogies

cheese and bacon perogies with fried onions and coconut bacon bits with salad

I had never made pierogies before and gracefully accepted the challenge of making them. If I might say so, they were a hit for brunch so here is the recipe. I hope you make to many so that you will have to freeze them and have a stockpile for when you desperately need some flavour in your face.

Here’s a basic pierogie dough recipe that I found off of the interwebs! Click on the link to see the proper making instructions with pictures!

2 C White Flour

1/2 Tsp Salt

1/4 C Soy Margarine

3 Tbsp Water

For the method, check http://hellyeahitsvegan.com/?p=768 – they’ve got pictures! But just in case that site goes down, here are the steps:

To prepare the dough, sift together the flour and salt.

Cut in the margarine with a pastry blender or two knives. Add water and mix well. If more water is needed, add a tablespoon at a time, until the dough comes together in a ball. You don’t want it to be too wet.

Dust a clean surface with flour, and knead dough for 10 minutes. Place in an oiled, covered bowl in refrigerator for half an hour.

Prepare your filling.

Remove dough from refrigerator; divide into thirds. Roll each section into a ball. On a lightly-floured surface, roll one ball of dough out until it’s about 1/8? thick.

With a round cookie cutter or a glass, cut into 2½-3? circles of dough. (Keep the scraps–you can roll them out again later.)

Place a walnut-sized amount of filling in the center of each circle. Using your fingers and a small bowl of water, dampen the edges of the dough and fold dough in half, enclosing the filling.

Pinch edges with your fingers or a fork to seal.

Here’s the filling that I constructed to go inside of my pierogies

6 small yukon gold potatoes (about 4 cups diced)

2 cloves garlic minced

1 green onion finely sliced into rings

1 tsp Paprika

1/4 C Daiya (white or yellow)

2 Tbs Soy Margarine

1/2 C Nutritional Yeast

– Dice and boil the potatoes until they are soft enough to mash.

– Mash the potatoes together with all of the rest of the ingredients.

– Add about 1 Tbsp of filling to each pierogie.

 

When your pierogies have been completely folded and assembled make sure to let them cool in the fridge or freezer. After about an hour of cooling you must steam each pierogie in a medium saucepan or steamer for approximately 3 minutes. After this step I choose to pan-fry them in very hot oil to get a crispy crust on the outside.

Baked Vegan Macaroni and Cheese with Daiya

If I have one single skill, it’s that I can make a damn good vegan mac’n’cheese. It’s why I have friends. They generally leave right after they eat. (Just kidding. Or am I?) Anyway, the other night, I made it with Daiya for the first time. I usually make it with VeganRella, but it seems like every other vegan cheese company is going to fail in the face of the all-mighty Daiya. And, hey, we might be okay with that – after all, Daiya is made right here in Vancouver.

Anyway, I wrote this down while I was making it, so it’s about as accurate as a recipe from me will ever be.

mac and cheese with daiya 01

Click through for the recipe. Continue reading

Chile Rellenos

tempeh and roasted acorn squash chile rellenos with daiya, cherry tomato and avocado salsa, pinto beans, julienned zucchini, purple potato chips

4 large Banana Peppers (or other large peppers)

Filling:

1/4 block (about 1/4 cup) Tempeh, crumbled
1 small Yellow Onion, diced
6 White button Mushrooms, sliced
1/2 of an Acorn Squash, roasted until soft
4 cloves Garlic, minced
1 Cup Daiya

For The Batter:

1 Cup Pastry Flour
1 tsp Garlic Salt
shake of Cayenne
shake of Salt
1 Cup Beer or Soda Water

Filling:

Sauté Onion & garlic until translucent and slightly browned. Add the sliced mushrooms, garlic, and crumbled tempeh, squash and continue to sauté until every thing is cooked throughly.

Roast the Banana peppers in the oven for about 7 minutes at 400 degrees. Once the banana peppers have had a chance to cool cut them vertically from top to bottom. Stuff your peppers with the filling and daiya just enough so no filling is coming out of the peppers. Seal the peppers shut by sticking toothpicks diagonally across the slit of the peppers piercing the flesh. Stick the peppers in the freezer and let freeze for at least an hour.

For the Batter:

Whisk the dry ingredients with the wet.

Finally:

Heat a frying pan with a layer of vegetable oil. Take the toothpicks out of the peppers. Dip the peppers in the batter so that they are nicely coated and then fry making sure to rotate the pepper on all sides with tongs. Once the peppers are browned place them in the oven at 350 degrees for 5 minutes. Let cool and have a fiesta in your mouth.

Vegan Eggplant Parmigiana

This is based on a recipe from The FatFree Vegan Blog, but modified to be not quite so low fat. While we are health-conscious in this house, that usually means going for a bike ride or choosing wine over beer. Gotta have a vice, and mine is rich food. Serve this dish to anyone who thinks that vegan means bland and healthy.

(This dish does have only 2 tbsp of oil in it.)


I served this with a caesar salad featuring homemade croutons. Holy shit.

Continue reading

Vegan Pupusas Filled With Black Beans, Faux Chicken, and Daiya

Pupusas are a traditional El Salvadorean stuffed masa flatbread dish. You basically make a masa mixture , roll it into a ball, flatten and pan fry.

black bean, "chicken", and daiya pupusas with fresh salsa, avocado and cabbage

I usually stuff mine with: Daiya, blackbeans, mushrooms, onions and “chicken”.  Served with curtido, a cabbage relish, homemade salsa and avocado, this dish is perfect for a quick summer meal!

Enough people commented asking for the recipe so here it is.

Vegan Pupusas

You can purchase prepared masa but it often has animal lard in it, so we make our own. You can buy masa harina or masa flour, which is traditional corn flour used in many Mexican and Central American dishes. To make the dough, you combine masa flour with liquid – 1 unit flour to 1/2 unit liquid. Here’s how we made our masa dough:

Masa Dough

1 cup masa harina
1/2 cup vegetable broth
Spices – we used chopped canned green chilies, salt, pepper, and a touch of soy sauce.

Most recipes call for vegetable shortening or margarine, but we didn’t use any. I’m sure that would taste really good but to lower the fat content of your masa, remember that you can just leave it out. Your masa dough should be easily workable, not sticky nor floury. Add more flour or liquid if necessary. You should easily be able to work it with your hands.

There are lots of other masa dough recipes online – here’s another one. Keep in mind that you don’t need much if you’re just making a small meal, but masa freezes really well and can be used anytime for a number of dishes.

Filling

I used black beans, fake chicken and Daiya vegan cheese. We got the fake chicken from T&T Supermarket, a local Asian grocer that carries vegetarian meat products. You could also use prepared TVP or any other faux meat, tofu, or tempeh. I used cheddar flavour Daiya. For other ideas for fillings, check out this VeganCooking post.

Black Beans
1/2 can black beans
1/2 small onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
Spices – cumin, chipotle or whatever you have on hand

Heat the oil in a small saucepan or skillet on medium heat. Add onion and garlic; saute in oil until soft. Add beans and spices. Stir often over medium heat until the beans are soft and have absorbed the flavours.

To make pupusas, roll a ball of masa about the size of your palm or smaller. Make a well in the ball by pressing your thumb into it; put a spoonful of filling in. Close the ball and then flatten it.

I lightly pan-fried the pupusas, but I’ve seen them deep-fried as well. As soon as your masa dough turns golden on both sides you are ready to eat them.

Serve topped with salsa, fresh avocado, cabbage, or whatever you like.