I have not seen or spoken to my mom in years, but I have a few happy childhood memories of her. Most are of her in the kitchen, she made perogies often. Those were my favorite days, waiting for pierogies and sauerkraut to be put on my plate! Food is how I heal, food is how I communicate, food is my art. So, my goal is to take all my happy memory foods and make them vegan, make them healthier, make them into something I feel good about consuming.
I invited friends over last night to share my happiness. I love feeding people, I love creating new happy memories with the people I love.
I am building new memories with my daughter. Good ones, healthy ones. I hope to give her a life she doesn’t need to heal from. Please enjoy, and be happy!
5 Baking potatoes
3 Tbsp. Nutritional yeast
1/2 Onion ( sautéed or caramelized)
2 tsp. Garlic powder
3 Tbsp. Vegan butter ( I use Earth Balance )
1/2 C. Almond milk
Salt and pepper to taste
3 C. All purpose flour
2 tsp. Salt
1/2 C. Warm almond milk
1/2 C. Warm water
1 Tbsp. Earth Balance
1. Make the dough. Combine salt and flour in a large bowl.
2. Make a hole in the center of the flour, add vegan butter, slowly add milk, and start to bring it all together with your hands.
3. Add water and knead with hands until you form a smooth ball that is no longer sticky.
4. Turn out onto floured surface, put the bowl over it and let rest for at least 30 minutes.
5. Make the filling. Peel and chop potatoes.
6. Boil potatoes until soft and able to mash, about 20 minutes.
7. Add all the remaining ingredients, and mash until smooth. Taste filling and adjust seasonings.
8. Roll out dough on floured surface, until very thin and pasta like. Cut into circles with a cookie cutter or cup.
9. Add a tsp. of filling to the center of each circle.
10. Brush edges with water, and seal with a fork or chopstick, which is what I like to do.
11. Boil until they float, just a minute or two.
12. Fry them if you want until brown. Serve with caramelized onions and earth balance or vegan sour cream!