Purple potato and kale pierogies with caramelized onions

September 28, 2013 at 12:15 am | Posted in recipe, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

I usually embraces my Italian heritage, but this past week, I decided to embrace the Polish side. Sometimes I really miss the church bazaar food of my youth: haluski, potato pancakes and pierogies.

And yum, this was the best decision I made all week.

The set-up that I found most helpful included: a clean kitchen counter and doing the filling prep the day before. This made the rolling, cutting, scooping and pinching easy.

This time of year brings in potatoes, onions and kale. I combined these three elements for my filling, and then used vegan best-selling cookbook author Isa Moskowitz’s recipe for the dough.

On a cool, fall Sunday, spend some time with the kids in the kitchen and make these great dumplings that will last all week.

The recipe previously published on No Sweat, York

Purple potato and kale pierogies with caramelized onions

For onions:

  • 3 small onions
  • 2 tablespoons of olive oil

For filling:

  • 4 medium potatoes
  • 1 cup of shredded kale
  • 1 teaspoon olive oil
  • 1/4 cup of soy milk
  • 2 tablespoons Earth Balance butter
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

For dough:

  • 3 Tablespoons canola oil
  • 1 cup warm water
  • 3 cups all purpose flour (plus a little extra for sprinkling)
  • 3/4 teaspoon salt

Recipe:

The night before:

  1. Chop onions into half-moons, place in a medium pan with the oil, and heat until sizzling loud.
  2. Then lower the heat and cook for 30 to 40 minutes on low until the onions are a beautiful, caramel color.
  3. Place in a container in the fridge for the next day.
  4. Peel, cube and boil potatoes in a large pot of water.
  5. Meanwhile, shred the kale with your fingers, add to a small pan with the oil and saute for about 5 minutes.
  6. When potatoes are done, drain and place in a large bowl and add kale, milk, butter and spices. Whip with a hand mixer until smooth. Add more milk if the mixture seems stiff.
  7. Stir in a little bit of the caramelized onions to the mixture, but reserve the rest for topping the pierogies.
  8. Let it cool, and then place in the fridge until the next day (or move on and prepare the dough.)

For the dough:

The next day or immediately after preparing the filling, follow the directions for the pierogi dough from Isa’s Post Punk Kitchen blog. If you are making the dough right after the filling, make sure the filling is cooled completely before adding to the dough circles.

I did not boil these immediately but stored them in the fridge overnight. That was a mistake. Boil or saute in butter after all the pierogies are finished being assembled, and then cool and store, either in the fridge or freezer.

To reheat, I would recommend sauteing instead of reboiling. Heat the onions and top the pierogies with them.

What is your favorite dish that reminds you of childhood? Did you recreate it vegetarian or vegan?

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Tahini meatball freezer casserole

September 21, 2013 at 8:27 pm | Posted in recipe, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Previously published on No Sweat, York

If your life is like mine right now, you barely remember to eat dinner after getting home from work.

We go from unearthing fall and winter clothes during an Indian summer day to everything orange, yellow and red and Halloween costumes and decorations.

Then, in a blink of an eye, we are finagling road trips for Thanksgiving feasts and/or stocking the pantry for the big day.

Then, we will be bundling under large jackets, furiously shopping for holiday gifts, and grumbling about how cold it is and we can’t wait for summer.

Wait, what about dinner?

I’ve learned a new trick to help out my limited budget and schedule: freezer meals. I recently found two, new-to-me blogs: Budget Bytes and Vegan in the Freezer. These gave me a ton of inspiration for what I can do when I get a few hours, in order to free up the time between getting home and my head hitting the pillow. I can even get my significant other to cook it in the oven, so dinner is hot and ready as soon as I step in the door.

This recipe was actually inspired by a Food.com blogger Christine who make a creamy chickpea and tahini casserole. I substituted a few ingredients for what I had on hand: pasta, fresh tomatoes and Gardein meatballs (on sale at Target!), and eliminated a few spices I did not have.

This is such a versatile dish that you can create a variety of sauces and mix and match grains, protein and veggies. Let me know what inspiration you get from this recipe.
Tahini meatball freezer casserole
Serves 6-8

Ingredients

  • 5 to 6 Gardein meatless meatballs
  • 1 box of trio noodles or other small noodles
  • 5 medium tomatoes, diced
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 3 tablespoons tahini
  • 2 to 3 tablespoons water

Directions

  1. Boil a large pot of water, and follow directions to cook pasta until al dente. Drain and cool.
  2. Heat up meatballs in a microwave-proof bowl until able to mush the balls. Break up until consistency of ground beef.
  3. Chop veggies.
  4. Mix tahini, water and spices until well mixed. Set aside.
  5. Spray 9×13 pan with olive oil.
  6. Dump all ingredients into pan, first placing some noodles in the pan, adding tomatoes and meatballs and then half of the tahini mixture. Add remaining noodles and sauce.
  7. Stir until all the noodles are coated.
  8. Let the pan completely cool, then place lid on and put it in the freezer.
  9. When ready to cook, place pan in the refrigerator for about 7 to 8 hours. An hour before cooking, take it out and place on the counter.
  10. Heat oven to 400 degrees. Take off lid and place foil over pan. Cook for about 45 to 50 minutes or until center is warm.

Last summer hurrah strawberry tart

September 13, 2013 at 10:00 am | Posted in recipe, VeganMoFo | Leave a comment
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IMAG0700Originally posted on No Sweat, York

As an indicator of the changing seasons, this past week has been crazy hot and humid, as if summer is saying, “Don’t let me go!” Because of this, I really don’t like to cook.

See, I moved into my latest apartment last year this time, and while the temperatures were still warm then, it was nothing like it is now. This kitchen is far from my air conditioner, doesn’t have vents over the stove, and the windows are old and without screens unless I put one in myself each time I open them. There also is no storm door at the back, would have been lovely when a cool breeze happens to blow.

My kitchen is not ideal for ho- weather cooking.

When strawberries were at their peak, I love to use them before the season ends. This week, strawberries were on sale, and though that was weird because they are out of season in the Northeast, I gobbled them up before the transition to fall happens. Earlier in the summer, I found this tart recipe. However, I am not the queen of raw baking (when the food is not cooked hotter than 115-118 degrees F. In this case, it is the same as a no-bake dessert.) I like my recipes to be quick and easy, so I substituted the raw crust for a store-bought, graham-cracker crust.

160x220_g3This meant I didn’t need as many strawberries in the bottom of the crust. I made up for this with some extra chocolate, which is a favorite addition for my fiance.

If you like to bake raw desserts, let me know how it turned out! Whether raw or not-so-raw, this tart will fill you with that summer feeling.

Not-so-raw strawberry tart
Serves 8 to 10

Ingredients:

  • Store-bought, graham-cracker crust
  • 2 cups sliced strawberries
  • 5 dates, pitted and soaked in warm water for 10 minutes
  • 1 cup whole strawberries, tops removed
  • 2 teaspoons lemon juice
  • 2-3 Tablespoons chocolate chips (dairy-free if vegan)

Recipe:

  1.  Place pitted dates in a bowl; cover with warm water.
  2. While waiting for the dates, remove tops and slice two cups of strawberries.
  3. Place strawberries in a single layer on the bottom of the graham-cracker-crust pan.
  4. When 10 minutes are up, place drained dates, a cup of whole strawberries with tops removed and 2 teaspoons of lemon juice in a food processor. Process until smooth.
  5. Pour the strawberry mixture on top of the strawberries and graham-cracker crust in a single layer.
  6. Sprinkle chocolate chips evenly over the top. You also can add more sliced strawberries in a design, if you desire.
  7. Let set in the fridge for one hour before serving.

Throwback Thursday: Mushroom cheesesteaks

September 12, 2013 at 10:00 am | Posted in Throwback Thursday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Originally posted on No Sweat, York

Hearty and juicy aren’t words most people would say about a vegan dish that tries to mimic meat. However, well-cooked mushrooms can play a convincing role in dishes such as Philly cheesesteaks.

There have been times in the past where I asked my fiance if a piece of mushroom was actually meat, because the texture and structure of mushrooms can resemble chicken or even beef strips, especially when they are marinated and pressed between two slices of bread.

160x220_g3I love using my crock pot as it frees up my evenings. All I need to do is cook it overnight or during the day, and I come home to a healthy dinner with minimal dishes.

This dish is super easy, too, and dinner will be ready by the time you get home. Or make it overnight, put it in the fridge and reheat what you need. Pair it with a chilled salad or refreshing fruit while sitting by the pool.

Vegan mushroom cheesesteaks
Adapted from “The Vegan Slow Cooker”
Serves 6

Ingredients

  • 1 onion, sliced
  • 2 bell peppers, any color, sliced
  • 3 large portobello mushrooms, stems removed, sliced
  • 2 Tablespoons vegan bouillon
  • A dash of liquid smoke
  • 1/2 cup of water
  • salt and pepper to taste
  • 2 Tablespoons cornstarch
  • 6 rolls, hoagie style preferred
  • Shredded vegan cheddar cheese

Recipe

  1. Cut up onion, peppers and mushrooms. Make sure to remove mushroom stems.
  2. Oil crock in slow cooker with a little olive oil on a paper towel, rubbing down the sides and bottom.
  3. Place vegetables in crock, pour water and break up or add bouillon on top. Add liquid smoke, salt and pepper. Stir.
  4. Cook on low for 6 to 8 hours.
  5. At about 20 minutes left, stir in cornstarch to make gravy, and mix well. Cook for the remaining 20 minutes.
  6. When ready to serve, spoon cheesesteak mixture onto each bun and top with vegan cheddar cheese.

Munchie Monday: Zucchini roll-ups

September 9, 2013 at 4:32 pm | Posted in Munchie Monday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

I was wishing for zucchini again and lo and behold, I come back from a Labor Day vacation and I have three zucchini!

I know summer is kind of over, but I still want fresh produce and refreshing dishes to eat.

The Fitchen made zucchini pesto roll-ups, inspiring me to make similar ones with hummus. I got a 10-ounce Sabra classic hummus container for cheap last week and used that. I also have a bounty of orange cherry tomatoes aching to be used.

I didn’t roll it as neatly as The Kitchen recipe, but it was still delicious. I ate a few for lunch today.

All you really need for this recipe is a filler, cherry tomatoes, zucchini and toothpicks. I used my mandolin slicer to  make the slices, placing it on the medium setting. That worked out the best.

Enjoy the rest of the garden bounty with this recipe by The Fitchen!

Sweet Sunday: Dreamy vegan orange creamsicle

September 1, 2013 at 10:00 am | Posted in recipe, VeganMoFo | 1 Comment
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160x220_g3I am sorry I have been MIA for about a month or so.

This is my 100th post.

I meant to have a contest and I got really excited, but then the gifts didn’t pan out, then I got disappointed, and then I got busy.

I found my wedding dress and have been helping my bridesmaids find theirs. I have been working my butt off with freelance work, in order to save more for the wedding, and I started going to a chiropractor three times a week for my horrible back issues.

But today is a new day: It is the beginning of Vegan MoFo (Month of Food)!!!

To kick it off, I am giving you this quick vegan orange creamsicle recipe, which are dreamy to eat, low on calories and don’t use additional sweeteners. It is a bit tart and a bit sweet, everything a good ice pop should be.

Enjoy!

Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Dreamy vegan orange creamsicles
Serves 4 (Can be doubled or more)

Ingredients

  • 1 cup natural orange juice (I used Simply Orange)
  • 1 cup Silk creamer, French vanilla flavor
  • 1 teaspoon raspberry extract
  • 1 teaspoon orange zest

Recipe

  1. Place orange juice, creamer and raspberry extract into a Magic Bullet blender cup or in a medium bowl. Zest orange skin and add to the mixture.
  2. Either blend for 5 seconds or whisk briskly in the bowl with a wire whisk.
  3. Pour your mixture into the molds and add a lid or stick.
  4. Chill for a few hours, anywhere from 5 to 7 hours or more.
  5. Take ice pop out of mold and enjoy!

50 States, 50 Vegan Dishes: Maine ginger blueberry pie

July 23, 2013 at 3:00 pm | Posted in 50 States 50 Vegan Dishes | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

Strawberry season has filtered out, and now it is time for blueberries!

It also is time for Wonder Vegan to go on a diet, and so that meant it was a baking bonanza at my apartment.

One of these items was blueberry pie.

I didn’t think blueberry pie was a Maine thing; I figured seafood would be a bigger contender. Visiting Maine, the state’s tourism website, has a recipe.

According to Wikipedia, the earlier settlers ate it and using wild Maine blueberries truly makes the dish. It IS the state dessert for Maine after all!

While I didn’t have wild Maine blueberries, I used Dynise Balcavage‘s recipe for blueberry pie with a slight modification in her filling: ginger. I once before baked Balcavage’s recipe when I was taste-testing for “Celebrate Vegan.” I wanted to put a summer twist on it, and everyone at the CSA agreed that it was delicious. They said they never thought to add ginger and it was a bit of spunk that fit well.

Continue Reading 50 States, 50 Vegan Dishes: Maine ginger blueberry pie…

50 States, 50 Vegan Dishes: Idaho vegan Idaho nachos

June 29, 2013 at 10:00 am | Posted in 50 States 50 Vegan Dishes | 2 Comments
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

This recipe has been a long time coming. I made this dish MONTHS ago, maybe even before I moved to my new apartment.

Then, life got busy, I started Meatout Mondays, and then I never wrote this blog post.

Well, here it is. IDAHO NACHOS!

What are these exactly? Well, Idaho is known for its potatoes, as it grows one-third of the crop for the U.S. I am surprised that Idaho only grows one-third, as potato is the first word you think of when someone says Idaho.

So, the nachos are regular nachos, just with potatoes instead of tortilla chips. How creative, right?

And, because this is a vegan blog, I made the recipe I found on the Food Network site vegan!

Vegan Idaho Nachos

Ingredients:

  • Oil, for frying
  • 4 Idaho potatoes, sliced about 1/4-inch thick
  • 1/2 cup sliced black olives
  • 1/2 cup sliced green peppers
  • 1/4 cup sliced onions
  • 1 jalapeno pepper, diced
  • 1/2 cup shredded vegan cheese, Mexican variety 
  • Salsa, for garnish
  • vegan sour cream, for garnish

Recipe:

  1. In a pan, put a few inches of oil. Heat oil on the stove over medium for a few minutes.
  2. Place potato slices in the pan, and then fry until golden brown. Drain on a paper towel.
  3. Prepare other ingredients.
  4. Preheat oven to 400 degrees F.
  5. Place potatoes in a layer in a dish, and then top with remaining ingredients except salsa and vegan sour cream. The cheese should be on the top.
  6. Place dish in oven, and let cook for 5 to 10 minutes, keeping an eye on the dish.
  7. Once the cheese is mostly melted, turn on the broil.
  8. Again, keep an eye on the dish, and only broil for a few moments until the top is brown.
  9. Take it out and let it cool for about 2 minutes. Top with salsa and sour cream.

50 States, 50 Vegan Dishes: North Carolina vegan hummingbird muffins

June 1, 2013 at 11:00 am | Posted in 50 States 50 Vegan Dishes | 1 Comment
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(This post first appeared in the No Sweat, York, blog for the York Daily Record/Sunday News.)

Photo by Bethany Fehlinger. Left: pre-baked muffin; Right: baked muffin.

Photo by Bethany Fehlinger. Left: pre-baked muffin; Right: baked muffin.

When I picked the dishes for “50 States, 50 Vegan Dishes,” I didn’t realize at first that I chose so many cakes and baked goods.

Now, as I am re-assessing my diet, the dreaded sweet treats are at every turn. So, when my weekly Runner’s World nutrition email popped into my inbox, a new, healthy recipe fell into my lap. It fit perfectly within my “50 Dishes” parameters — Hummingbird Muffins.

Let’s take a step back: Hummingbird Cake was first submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina in the February 1978 issue of “Southern Living.” It called for 2 cups of sugar in the cake, 3 eggs, 1 1/2 cups of “salad oil” and a cream cheese frosting that added even more butter and sugar. Even the updated “lightened” version isn’t so light. The pecans make it even more southern, as they are grown in the South.

So, why is it named “hummingbird”? There isn’t a definitive answer, butsome theories include the idea that eating the cake makes you hum with happiness; it is sugary rich, just like the nectar hummingbirds love to feast on; people love this cake so much they hover over it, just like hummingbirds do to their food; and/or the cake originated in Jamaica where the national bird is a breed of hummingbird.

Let’s get back to the food. A rich and sugary cake won’t fit in my diet, so the hummingbird muffins seemed promising. I will say that this original recipe also calls for way too much sugar, but I didn’t want to experiment too much on my first try. I think that less sugar can be added to the honey, and the brown sugar taken out of the crumble topping.

I also took out the eggs to veganize the dish, as the bananas and applesauce already in the recipe are usual substitutions for eggs in vegan baked goods. I think the eggs are added by Runner’s World for added protein, but are totally not needed. There are a few other things I veganized, using Nutiva hemp protein powder and Earth Balance; and I used Bob’s Red Mill whole wheat pastry flour and old-fashioned oats.

This isn’t a “true” vegan muffin, as it contains more than a 1/3 of a cup of honey. There is the great honey debate, but I personally eat it if it is local (yeah, York Central Market!) and it helps my persistent seasonal allergies.

Continue Reading 50 States, 50 Vegan Dishes: North Carolina vegan hummingbird muffins…

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