Perogies, cake, curry — FOOD GALORE!

So O.B. and I ate a lot last weekend… I don’t even know where to begin with the photos.

Let’s start with the simplest recipe: SALSA!! O.B. and I love this simple recipe, but this time we gave it a twist. Normally the only ingredients are finely diced tomates, a liberal quantity of cilantro, and some diced jalepeno. This weekend we added some chopped organic cuban oregano from a rescued house plant.

I bought this little guy last winter and unfortunately left him too close to a non-insulated window. Almost overnight, the plant shrivelled up and died, but for a small green stub embedded in the soil. I quickly moved the plant to my fume hood in the chemistry lab I did my thesis project in, and very slowly the plant regerated into its current splendour. And then we ate it. LOL. Okay, just a tiny piece.

Cuban oreganos are wonderfully fragrant and made a delicious addition to our salsa.

One of my favourite places in the WORLD is any bulk-food store. I’ve never lived close to one, and honestly, it’s like going to prom for me. My new abode is really close to a Bulk Barn and I LOVE IT. I recently made the most glorious find: Sunset Blend, a mixture of parboiled medium rice, lemon garlic orzo pasta, sweet potato orzo pasta, Himalayan red rice, and brown mustard seed. YUM!!!

This blend was PHENOMENAL and I loved it.

We ate it with Kohinoor's Dal Palak curry

Over Thanksgiving, O.B. and I came to the surprising realization that we shared similar ancestry. Specifically, we both have Ukranian roots. In celebration of this fact, we decided to emulate our hard-working grandparents and make perogies from scratch:



This is a pretty easy recipe:

  • 5 cups all-purpose flour
  • 2 tablespoons salt
  • 1/3 cup vegetable oil
  • 2 cups warm water
  • Mix flour and salt. In another bowl, mix oil and water. Make a well in the flour mixture and pour oil/water mixture in. Mix with hands until it forms a soft ball. Roll out until dough is about as thick as pie crust. Cut cereal-bowl sized circles. Add your filling, seal by firmly pressing edges together, and drop into a pot of boiling water until it floats (about 5 mins).

    We made ours a little thick because we didn’t have a rolling pin :-(

    Fillings: we made 3.

    The first was mashed Russet (white) potatoes with cilantro

    The second was mashed sweet potatoes (yams) with Montreal Steak Spice

    And the third filling, for what I termed dessert perogies, was mixed berries

    dipped in light maple syrup

    I also made a whole bunch of junk food for freezing and later consumption:

    My favourite banana bread, modified to be a bit healthier:

    banana bread

    banana bread

    Here is the new recipe:

    • 1 cup soy milk
    • 1 tbsp lemon juice
    • 1.5 cups all-purpose flour
    • 1.25 cup 12-grain flour
    • 1 tsp baking powder
    • 1/2 tsp each of baking soda, salt, and ground cinnamon
    • 1/4 cup Earth Balance (margarine), softened
    • 1/4 cup applesauce
    • 1/2 cup packed brown sugar
    • 2 tsp vanilla
    • 5 mashed ripe bananas

    Heat oven to 350 C. Grease a 9X5 inch pan. Whisk soy milk + lemon juice, and set aside. In a bowl, combine flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat butter, applesauce, and sugar with an electric mixer until light. Beat in vanilla and bananas. Stir in flour mixture alternatively with soy milk mixture. Mix and pour into pan. Bake for 40-60 minutes, until toothpick comes out clean.

    I also made a batch of Pumpkin Cake with Pecan Streusel from Veganomicon, making a few substitutions as above (swapping half the white flour with 12-grain, swapping half the margarine with applesauce, halving the sugar):

    Pumpkin Cake with Pecan Streusel

    I also made Gingery Bars from Andrea’s Easy Vegan Cooking:

    Yum! I think I undercooked these a bit, but as a result they were quite fudgy and that's actually perfectly fine with me!

    To cap off a great weekend, I had lunch at The Table with my dear friend, the Veggie-Happy Omnivore:

    There is just so much on this plate, I can't even identify it all. There's definitely red quinoa, eggplant curry, tempeh cubes, chickpea curry, sweet potatoes, and a chickpea patty with mango chutney.

    But of course I saved room for dessert:

    Blurry pumpkin pie. Yeah, I'm still not over autumn flavours :-)

    After all those gastronomical indulgences, it was positively painful to return to the reality of soup cups and granola bars. I really need to find someone to cook for / eat with out here.

    Have a great weekend everyone!



    30 Responses so far »

    1. 1

      VeggieGirl said,


    2. 2

      Shelby said,

      YUM! I am loving all of the fall flavors and comfort foods =) Everything you made sounds delicious!

    3. 3

      Mom said,

      Congrats on your first ever batch of homemade perogies – they look great – I’ll try and remember to put a rolling pin in your stocking this year :>)

    4. 4

      Andrea said,

      If I hadn’t just stuffed myself with dinner I’d be down in the kitchen making everything you just made. I think I’ll start with the perogies and then move on to the banana cake…tomorrow.

    5. 5

      alaina said,

      wow so many goodies!
      i have my eye on that pumpkin pecan cake.. yum.

    6. 6

      miss v said,

      holy awesomeness… all sorts of foodie porn! and those perogies look pretty darn tasty. can’t wait to give them a shot.

    7. 7

      I’ve never had cuban oregano! Your salsa looks so good I can almost taste it.

    8. 8

      shellyfish said,

      So much amazing food, but I must say, you’ve inspired me to make perogies. I grew up eating them and our family made them homemade, but I just haven’t…I need to though, they are so yummy!

    9. 9

      As usual with your amazing posts, I don’t even know what to comment on first! It all looks so yummy.

    10. 10

      Too. Much. Deliciousness. In. One. Post.
      The sweet potato perogies are killing me! Blurry pumpkin pie!! YUM!!

    11. 11

      Natalie said,

      Yum yum yum! Bulk Barns are amazing- I just moved close to one, too (well, a year ago).

    12. 12

      Sara said,

      Oh man! I love perogies!! I’ve always wanted to make my own!! Thanks for this post and simple recipe… I think they’ve now moved to the top of my to-do list!! And I love the idea of dessert perogies – Pure Genius!

    13. 13

      Your plate from The Table looks absolutely insane! It sounds packed full of good stuff. And of course a mysterious pocket in the stomach opens up and makes room for dessert. :)

      Sweet potato pierogies sound awesome! So do dessert pierogies dipped in maple syrup.

    14. 14

      joanna said,

      wow you definitely had a delicious weekend of food. those pierogies are the best looking ones i’ve ever seen!! i didn’t know there was a such thing as dessert pierogies, but now you’ve got me wanting them. they would be so good dipped in chocolate!

    15. 15

      Kristie said,

      I am very impressed with your plant reviving skills
      AND perogie making skills! Pretty sure those are the best looking perogies I’ve ever seen. You made so many amazing things this weekend. I’m jealous. I want those pumpkin bars.

      And I definitely share your bulk food love. Bulk food trips make me insanely happy. It’s a little ridiculous. I’m pretty sure I look at every single bin most of the time. It’s awesome.

    16. 16

      Vegannifer said,

      I have Bulk Barn envy. I’ve never even been to a place that sells only bulk foods, but it sounds pretty much like heaven.

    17. 17

      Oh, I love perogies! I used to buy the frozen cheese and tater ones in my pre-vegan days…now I need to try making my own! Thanks for the recipe!

    18. 18

      Lauren said,

      your pierogies look fantastic! I used to lovvvve eating those…i’ll have to try to cook some up myself sometime. :)
      everything you got to eat in this post looks amazing, lucky you! haha

    19. 19

      So much tasty stuff! Thanks for the pierogies tutorial, I want to try that out. I’m a bulk-food store nut too, I love scooping stuff out of the bins. And getting like a gallon of oats for a buck. :)

    20. 20

      Tofufreak said,

      !!! this post excites me! so many yummy things!! cook for me? i wouldn’t mind! :D

    21. 21

      quarrygirl said,

      WOW! those perogies look INSANELY DELICIOUS. all that food looks fabulous. my mouth is watering down here in los angeles.

    22. 22

      tinatest said,

      A few things:
      1. I actually feel full after reading this post.
      2. How did the perogies turn out? I’m intrigued by anything with sweet potato lurking inside.
      3. Sunset Blend sounds awesome, I’ll have to look for it at Bulk Barn.
      4. Hi! I’ve missed reading your blog! It gives me so much awesome cooking inspiration!

    23. 23

      Vegannifer said,

      Aly and Maureen – – I tagged you both for a meme. Details are on my site. If you participate or not – it’s cool either way!

    24. 24

      Carrie said,

      Those perogies look great for a first try! I love that you made dessert perogies….most people look at me like I’m crazy when I talk about how good they are.

    25. 25

      erica said,

      oh man, everything looks FABULOUS! especially that banana bread!

    26. 26

      Rural Vegan said,

      I love the idea of sweet potato pierogies! I definitely need to make those pronto!

    27. 27

      Your pierogies look great, as does your rescued oregano! My attempts at vegan pierogies were painstaking and not that delicious, so I’ll have to try your recipe next time.

    28. 28

      vegcutie said,

      damn it, now i want banana bread!

    29. 29

      Pearl said,

      omgosh! the pictures look amazing! and your plant is SO adorable!

      hope to keep in touch :)

    30. 30

      Liz² said,

      this post is like coming home!! I know that Table plate, I know that rice blend, I DEFINITELY know (and adore!) Bulk Barn. I don’t know that oregano, but it’s really pretty!

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