Homemade Grilled Potato, Onion, & Cheeze Pierogies with Kielbasa

Well, I finally broke down and bought myself a grill pan. I've been meaning to add this item to my kitchen for a long time. Naturally, I am now obsessed with it. The next few posts may all involve a grill pan, be warned!

I ran out of all-purpose flour as I was making this, thus the added whole wheat flour. Please make with whichever flour you choose, though. This recipe is rather involved as one should really freeze the pierogies overnight before you cook them. Luckily, this recipe makes a lot and you'll have plenty pierogies left over in the freezer for a later date to bake, boil, or fry up! They would go wonderfully with a combination of some vegan sour cream, minced garlic, salt, pepper, and minced chive.

Homemade Grilled Potato, Onion, & Cheeze Pierogies with Kielbasa

* Prep Time: 2 hours to make pierogies, then freeze overnight
* Cook Time: 20 minutes
* Ingredients (for pierogi dough):

• 1 3/4 cups all-purpose flour
• 1/4 cup whole wheat flour
• 2 tbsp soy butter*
• 2 "eggs", prepared via box instructions*
• 1/8 cup vegan sour cream*
• 1/2 tsp salt
• 1/4 cup water

* Ingredients (for rest of pierogi filling):

• 1/2 recipe of VM's "My Mom's Mashed Potatoes" sans rosemary
• 1/2 cup Daiya Cheddar Cheeze*
• 1/2 small yellow onion, diced
• 1 tbsp olive oil

* Ingredients (for rest of recipe):

• 2 vegan kielbasa sausages*
• 2 tbsp Dijon mustard
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1/2 small yellow onion, finely sliced
• 1/8 cup fresh parsley, chopped
• salt and pepper, to taste

* Recipe (for pierogies):

1. In a mixer, combine all ingredients for pierogi dough.
2. Form dough into disk and wrap in saran wrap. Refrigerate for one hour.
3. Just before your hour wait is up, in a medium skillet on medium-low heat, add the olive oil. Sautee the onions until translucent and soft, about 10 minutes.
4. Take out of fridge, dust counter with flour, and roll out dough with a rolling pin.
5. Roll out dough to about a quarter of an inch thick and cut into four pieces. Roll each piece out until it is just a couple millimeters thick. Cut circle with cookie cutter that is about two inches wide.
6. When done making mashed potatoes, add the cheeze. and cooked onions. Mix well.
7. Place about a tsp of mashed potato mixture in the center of circle.
8. Dip finger in cold water and wipe more than half around of the edge of the circle.
9. Fold over and press all the air out sealing the edges. Use a fork to crimp the edges.
10. Freeze overnight. Freeze on a wax paper on a baking sheet so they do not stick. Once frozen, one can place them in a freezer ziplock bag. The recipe makes about four dozen pierogies.

* Recipe (for rest of recipe):

1. Heat grill pan on medium heat. Add the kielbasa and cook for about 10 minutes, turning each side every few minutes.
2. While the kielbasa are cooking, combine one tbsp olive oil with the onion in a medium bowl. Coat with olive oil, salt, and pepper.
3. When the kielbasa are done, set aside. Add the onions onto the grill pan. Cook until translucent, about 10 minutes.
4. Coat about a dozen frozen pierogies in one tbsp olive oil, salt, and pepper.
5. Take the onions off the grill pan and add the pierogies. Cook each side for about 5 minutes or until golden brown.
6. While pierogies are cooking, slice the kielbasa and dice the onions.
7. Combine the mustard, vinegar, remaining olive oil, and parsley in the medium bowl. Add the kielbasa and onions. When the pierogies are done on the grill, toss them into the bowl. Mix well.
8. Serve and enjoy.

* Note: For soy butter, I prefer the olive oil based Earth Balance. For egg replacer, I use Ener-G. The vegan sour cream I used was Tofutti. One can find Daiya at most health food stores now or online. Lastly, the vegan kielbasa I used was Tofurky brand. Personally, I find them rather dry but with the dressing they were not that bad.

Shrimp Scampi & Balsamic Sage Butter Tortellini

I subscribe to the Food Network Magazine monthly and despite it is 95% not vegan, I still enjoy it because I learn new techniques for various things (such as pasta's or mixology). Usually, there are ways to veganize many of their dishes and their side dishes are generally vegan. This month's issue was pasta. After reading it, I was inspired to make a vegan tortellini (which I've never had before). Vegan shrimp scampi has been running through my head for a while now as an idea, so I made it with the tortellini.

 

Shrimp Scampi

* Prep Time: 5 minutes

* Cook Time: 10 minutes

* Ingredients:  

• 1 large clove garlic, minced
• 1/4th small white onion, sliced fine
• 2 stalks green onion, sliced fine
• 3 tbsp soy butter*
• 1/2 jar (7.5 oz.) artichoke hearts, medium slice
• 1 tsp lemon juice
• 1/4 cup white wine*
• 3/4 package (5 oz.) vegan shrimp*
• 1/8 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• salt, to taste
• pepper, to taste
• vegan Parmesan, to taste, top (optional)*

* Recipe:  

1. Heat a medium sized pan with 2 tbsp of the soy butter. Add in the onion and when it starts to become translucent, add the garlic and green onion.
2. Next, add the lemon juice, white wine, artichoke hearts, and vegan shrimp. Cook for a few minutes until the shrimp become tender.
3. Add the lemon zest, fresh parsley, the remaining 1 tbsp of soy butter, salt, and pepper. Cook for a few more minutes until the butter melts and the shrimp are completely cooked.
4. Top the dish with vegan Parmesan, if desired.

* Note: For soy butter, I used Bestlife brand. I found it at my local Jewel Osco (Albertson's, Lucky's, Cub Foods, County Market, Shop 'n Save, Save-a-Lot to some - same company). Make sure your wine is vegan on Barnivore. I found the vegan shrimp at a local Thai/Chinese grocery store. The brand I used was Verisoy which coincidentally is owned by Vegetarian Plus. So use either brand! Vegan Parmesan brand I use is Galaxy topping.

Balsamic Sage Butter Tortellini

The sauce in this recipe was modified from the "Sage-Walnut Butter" tortellini sauce in the Food Network Magazine March 2011 edition. I veganized it and halved the recipe. The tortellini and dough are my recipes, though.


* Prep Time: 30 minutes
* Cook Time: 20 minutes
* Ingredients (for tortellini filling):

• 1/2 package (4 oz.) vegan cream cheese*
• 1/4 tsp oregano
• 1/4 tsp basil
• 1/4 tsp garlic powder
• 1/4 tsp dried parsley
• 2-3 tsp olive oil
• 1 tbsp vegan Parmesan*
• 1/2 cup Teese vegan mozzarella cheese*
• salt, to taste
• pepper, to taste 

* Ingredients (for dough):

• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup water (plus extra water to fold tortellini)
• pinch of salt, for boiling water
• 1 tsp olive oil, for boiling water

* Ingredients (for balsamic sage butter sauce): 

• 1/8 cup balsamic vinegar
• 1 tsp agave nectar*
• 1 bay leaf
• 3 tbsp soy butter*
• 1/4 cup sage leaves*
• 1/2 cup walnuts, chopped
• 1/2 cup pasta-cooking water
• salt, to taste
• vegan Parmesan, to top  

* Recipe (for tortellini filling):

1. Combine the cream cheese with the oregano, basil, garlic powder, parsley, salt, pepper, and olive oil. Mix well.
2. Mashed the Parmesan and the mozzarella cheese.
3. Combine the cream cheese mixture with the cheese mixture. Mix well. 

* Recipe (for tortellini dough):

1. Mix the all-purpose flour, the semolina flour, and salt well in a medium bowl.
2. On a clean counter space, create a mound with the flour mixture. In the center, create a well.
3. In this well, put in the olive oil and water. 
4. Slowly start to mix and then knead dough until smooth.
5. Using a floured rolling pin, roll out the dough until slightly thin.
6. With either a small round cookie cutter or the opening of a glass, create circles in your dough.
7. Place 1 tsp of the tortellini mixture in the center of each of the circles.
8. Fold over and seal with water. Take the stuffed side of the tortellini and place it against the back of your finger. Push down to create a ring around your finger to get that distinct tortellini shape.
9. In a medium pot of boiling water, add the salt and olive oil, then cook the tortellini until the float (only a few minutes). Let cook for one minute after they start to float. Do not overcrowd the pot with tortellini or else they will stick together.

* Recipe (for balsamic sage butter sauce):

1. In a medium pan, combine the balsamic vinegar, agave nectar, and the bay leaf. Cook until syrupy.
2. Melt the soy butter in a medium pan and add the sage leaves and walnuts. Cook for 3 minutes.
3. Add 1/2 cup pasta cooking water and let cook until reduced by half.
4. Toss in the tortellini and add the salt. Mix well.

* Recipe (for building tortellini dish):

1. Place the tortellini and the reduced water mixture in a bowl followed by the balsamic glaze.
2. Top with vegan Parmesan.

* Note:  For vegan cream cheese, I used Tofutti brand. Again, with this recipe I used Galaxy topping for vegan Parmesan. The mozzarella cheese I used is a local Chicago vegan cheese company, Chicago Soydairy. Feel free to use another vegan mozarella brand (such as Soy Kaas or Follow Your Heart). I used this brand because it is easy to mash. Agave nectar is a natural sweetener often used to replace honey (which it did for this recipe). You can find it in the health/green food section of your grocer near the honey. For soy butter, again I used Bestlife. Lastly, I did not have fresh sage leaves, so I used dried rugged sage instead.




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Stuffed Crust Pizza

Stuffed Crust Pizza

* Prep Time: 1 hour
* Cook Time: 15-20 minutes
* Ingredients (for dough):

• 1 tbsp sugar
• 1 package active dry yeast
• 1 cup warm water
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup bread flour
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

* Ingredients (for pizza filling):

• 1/2 package Upton's Naturals All Natural Italian Sausage*
• 1 package mozzarella flavored Daiya*
• 1/2 package mozzarella flavored Teese, cut into slices*
• 1/2 package Lightlife Pepperoni slices*
• 1 cup baby bella mushrooms, sliced
• 1 cup (yellow or white) onion, sliced (optional)
• vegan Parmesan cheese*
• dried basil, for taste

* Ingredients (for sauce):

• 1 8 oz. can diced tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste

* Recipe:

1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
3. Remove and let stand for about 45-50 minutes or until it doubles in size. You want the crust to be more fluffy for your end product, so you should allow more time for the dough to rise.
4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the mushrooms (and onions, if using) now while you have the time.
6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll.
7. Stretch the dough to fit a round pizza baking pan and allow some dough to hang over edges. Lightly dust with flour to prevent the dough from sticking.
8. Preheat the oven to 450°F. 
9. Cut the Teese into short 1-2" sticks about 1/4 inch thick. Line the edge of the pizza, overlapping the teese just slightly. Once the Teese is in place, take the extra dough hanging over the edge and fold over the Teese to seal it.  Add the the sauce followed by the toppings, then the Daiya cheese and Parmesan cheese. Sprinkle dried basil over the cheese for a little added flavor. Bake for 12 to 15 minutes or until crust is a nice golden brown.
10. Remove and let cool enough that you can handle. Slice and enjoy!

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles, Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. As many of you have heard, Daiya is great. You can find it at Whole Foods as well as vegan websites such as VeganEssentials.com. Teese is a local soy cheese made by Chicago Soydairy. You can order it online from vegan websites as well. I used these two types of cheese for this pizza specifically since they melt well and taste good. Please try to use these brands if you can get a hold of them. For the pepperoni, I used Lightlife's Deli Pepperoni. You could also use Yves Meatless Pepperoni. Lastly, for vegan Parmesan I used Vegan Topping by Galaxy Nutritional Foods which you can also find at your local health food store or places like Whole Foods.

Deep Dish Pizza

Many people think it is impossible to veganize certain things. I am to prove people wrong. With the exception of something such as say oysters rockefeller, most things can have meat and dairy-free alternatives. The task at hand this time was vegan deep dish pizza and it was successful!

Deep Dish Pizza

* Prep Time: 45 minutes
* Cook Time: 20 minutes
* Ingredients (for dough):

• 1 tsp sugar
• 1 package active dry yeast
• 1 cup warm water
• 2 & 1/2 cups all-purpose flour
• 1/2 cup finely ground yellow cornmeal
• 1/4 tsp salt
• 2 tbsp olive oil
• 2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

* Ingredients (for pizza filling):

• 1 package Upton's Naturals All Natural Italian Sausage*
• 1 package mozzarella flavored Daiya*
• 1/2 package mozzarella flavored Teese, cut into slices*
• 1 cup baby bella mushrooms, sliced
• 1 cup (yellow or white) onion, sliced
• vegan Parmesan cheese*

* Ingredients (for sauce):

• 1 8 oz. can tomato sauce
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste

* Recipe:

1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.  
2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
3. Remove and let stand for at least half an hour or until it doubles in size.
4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the mushrooms and onions now while you have the time.
6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
8. Preheat the oven to 450°F. 
9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the mushrooms and onions. Sprinkle a layer of vegan Parmesan cheese. Now for the cheese: add half of the Daiya for the next layer, being sure to spread it as evenly as possible. Then add the sliced Teese followed by topping it with the remaining Daiya. Sprinkle oregano over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.

* Note: Upton's Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles. As many of you have heard, Daiya is great. You can find it at Whole Foods as well as vegan websites such as VeganEssentials.com. Teese is a local soy cheese made by Chicago Soydairy. You can order it online from vegan websites as well. I used these two types of cheese for this pizza specifically since they melt well and taste good. Please try to use these brands if you can get a hold of them. Lastly, for vegan Parmesan I used Vegan Topping by Galaxy Nutritional Foods which you can also find at your local health food store or places like Whole Foods.

Dim Sum: Char Siu Bao & Mango Custard

Dim Sum: Char Siu Bao & Mango Custard

* Prep Time: several days
* Cook Time: 45 minutes

* Ingredients (for gluten):

• 2 cups gluten flour
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1-1/4 cups vegetable stock
• 3 tbsp soy sauce
• 2 tsp sesame oil
• 4 cups water
• 1/4 cup soy sauce
• 3 pieces kombu
• 3-4 slices ginger 

* Ingredients (for char siu sauce):

• 3 tbsp maltose*
• 3 tbsp agave nectar
• 3 tbsp hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp rose wine
• several dashes white pepper powder
• 6 drops red coloring
• 1 tsp five-spice powder
• 1 tsp sesame oil

 * Ingredients (for char siu stir-fry):

• 2 tbsp toasted sesame oil
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 cup green onion, thinly sliced
• 2/3 cup white onion, chopped
• 1/2 cup peas
• Vegetable cooking spray

 * Ingredients (for bun dough): 

• 1 cup warm water
• 3 tbsp sugar
• 1 package dry yeast
• 3 1/4 cups  all-purpose flour
• 3 tbsp canola oil
• 1/4 tsp salt
• 1 1/2 tsp baking powder

 * Ingredients (for mango custard):

• 2 mangoes, peeled, pit taken out
• 1/2 cup ice
• 12 ounces coconut milk
• 2 tsp raw sugar
• 2 tsp agar agar powder
 

* Recipe (for gluten):

1. Combine the water, kombu, soy sauce, and ginger in a large pot. Bring it to a boil while you do the next steps.
2. Combine the rest of the ingredients inside a large bowl. Mix until well combined. Kneed for a bit.
3. Let the dough rest for 5 minutes. Kneed again, then let rest for another 15 minutes.
4. Spread dough on a cutting board, form into a log, and cut into 5-6 pieces.
5. Take out kombu from the pot.
6. Place pieces in pot and let simmer for 1 hour. Rotate them occasionally so they do not stick to the bottom of the pot.
7. When done cooking, rip apart the gluten into tiny pieces. Combine well with the char siu sauce.
8. Let marinate for 24-72 hours.

 * Recipe (for char siu sauce):

1. Combine all ingredients.

* Recipe (for char siu stir-fry):

1. Combine all ingredients in a large wok.
2. Place marinated seitan in the wok. Cook for 15-20 minutes until the onions are translucent.

 * Recipe (for bun dough):
 

1. Combine all ingredients.
2. Let rise for 30-45 minutes in an oiled bowl.
3. Cover bowl with foil while rising.
4. On a flour powdered cutting board, cut strip pieces of the dough.

* Instructions to build char siu bao:
 

1. Get your steamer ready while you are doing the next steps. Use banana leaves or wax paper to line the bamboo steamer before you place bao's inside.
2. On floured cutting board, take one strip of dough, form into a ball, and then flatten. I just kept pressing until it was flat, but you could use a floured rolling pin too (this might be better and make the bun part less dense, as an after thought of making this recipe).
3. Take several teaspoons of the char siu stir-fry and put in the middle of your dough circle.
4. Form into a bao by taking the sides, bring them up to the top middle of the dough circle (making sure your mixture does not fall out), and pinch with your fingers at the top to secure.
5. Place baos into the steamer. Give them plenty of room from each other because they will expand and will stick together if you don't have enough room.
6. After 15-20 minutes in steamer (do not open the steamer while they cook), the bao's will be done. Enjoy!

* Recipe (for mango custard):
 

1. In a sauce pot, combine the agave and coconut milk. Bring to boil and then a simmer.
2. In a blender, combine the mango and ice.
3. Add the agar agar to the simmering coconut milk mixture. Whisk until dissolved.
4. Combine the mango mixture and coconut milk mixture in the blender. Blend.
5. Pour mixture into bowls and let it refrigerate for at least 1 hours before serving.

* Notes: Maltose is malt sugar. It is somewhat hard to find. I suggest looking in an Asian grocery store or a specialty store like Whole Foods. I ended up finding it at a home beer brewing store (it's what they use to make beer!) because Whole Foods didn't have it. It definitely makes this recipe so I highly suggest trying to get it, otherwise you could use agave nectar if worse comes to worse.