Daily Vegan Lunch for 10 November, 2013: Potato Pierogi and Red Cabbage Sauté

This is a meal for very little money. A little time consuming, however, it makes 12 giant pierogies which can later be frozen for future quick meals.

pierogies vegan

Shown with homemade cashew sour cream

PIEROGI FILLING INGREDIENTS:

3 cups potatoes, peeled and chopped
1 teaspoon salt
1 tablespoon oil
1.5 cup onions, chopped

PIEROGI DOUGH INGREDIENTS:

3 cups flour
1 cup water
1 tablespoon oil
1 teaspoon salt

CABBAGE SIDE DISH INGREDIENTS

1 teaspoon oil
1 cup onion, chopped
4 cups red cabbage, sliced
1 apple, peeled and chopped
1 tablespoon sugar
1 cup vegetable broth

DIRECTIONS:

Peel and chop the potatoes. Boil them in water on the stove for 20 minutes or until they are fork-tender. Drain and set aside.

In the pot you cooked the potatoes in, sauté onions in 1 tablespoon oil until they are translucent on medium heat. Add the potatoes and the salt. Fork mash or use a beater to mash the potatoes. We will not be adding any plant milk as they need to be somewhat on the dry side to make a good pierogi filling.

Now make the dough. Combine 3 cups flour, 1 cup water, 1 tablespoon oil, and salt in a medium sized bowl. Knead the ingredients into a dough ball. Knead for about 5 minutes, working the ball to bring out the gluten. Divide the ball in half and roll out 1 side to 1/4 inch thick.

Cut out circles in the dough using a small bowl turned upside down as your cutter. This makes a large pierogi like I made. For smaller ones, use the rim of a glass.

Stuff each pierogi with 1 heaping tablespoon potato mash. Seal the dumpling on the circular seam.

Boil the pierogi in water about 5 minutes.

CABBAGE SIDE DISH DIRECTIONS:

Peel and chop apples. In a pan, fry onions on medium high heat in 1 teaspoon oil until they are translucent. Add red cabbage and apple. Stir-fry about 2 minutes. Douse with broth and add sugar. Cover and cook 5 more minutes.

Daily Vegan Lunch for 4 November, 2013: Deluxe Hot & Sour Soup

vegan deluxe hot and sour soup with cloud ear mushrooms

This is the perfect cold weather soup.

INGREDIENTS:

5 cups water
1.5 cups cloud ear mushrooms, rehydrated (you can use any type of mushroom though)
2 teaspoons Better Than Bouillon
1 cup shredded bamboo shoots, rinsed and drained
1 cup firm tofu, cubed
1/2 cup peas or shelled eda mame (I used eda mame because I am out of peas)

1/2 cup additional water
1/4 cup cornstarch
1 teaspoon black pepper
1 teaspoon hot sauce or Sriacha
1/4 cup vinegar
1/4 cup soy sauce

Salt to taste

1 tablespoon sesame oil

Soak the mushrooms for up to 2 hours. Cut them into shreds or bite size pieces. Discard stems. Bring the broth or water and Better Than Bouillon to a boil in a large pot. You do not have to use veggie broth at all in this recipe, just add more salt and soy sauce to make up for the saltiness of broth and don’t forget to add the mushroom soaking water. Turn the heat down to medium. Add the tofu, bamboo shoots, peas or eda make, and mushrooms. Allow it to simmer about five minutes. Meanwhile, mix cornstarch, additional water, black pepper, hot sauce, vinegar, and soy sauce in a small bowl until it is a slurry. Add the slurry to the soup and stir until thickened. Top with sesame oil before serving.