A hearty perogy

Jun
18

 

In our "backyard" - Fish Creek Park

 

This is a much delayed entry, originally started in January of this year. Better late than never!

This is a vegan friendly recipe in that it does not contain any eggs nor dairy products in the dough recipe, nor in the filling. This recipe was inspired by a friend of ours who is a strict vegan and has been for nearly two decades. He was visiting us last summer and at times it was challenging to either cook a vegan friendly meal or look for restaurants that would accommodate this diet. However, the search proved to be enlightening and fun, discovering either new ingredients or replacements and discovering restaurants to experience. By the way, the Buddha’s Veggie vegan friendly dry-ribs are deee-licous!

Flax seed gel is what replaces the egg and I first came across it in a recipe book entitled Health by Chocolate by Victoria Laine. I used her recipe for the flax gel and the dough turned out so soft and so easy to work with! Not too sticky and not too dry or tough. Just right. Definetely a little grainier when cooked but I did roll out the dough a little thinner so as not to have too thick and heavy dough but still strong enough to hold the contents inside.

The filling was fruit of my labour. Last summer I had a chance to visit and take part in some u-pickin’ at The Saskatoon Berry Farm south of Calgary. The ¬†further we got into the orchard, the bigger and juicier the berries got! I am still using the berries to this day for various recipes! Definitely will return this July/August for some more scrumptious berries.

No pics to share but the recipe is easy to follow and make!

Vegan Perogy Dough:

  • 2 1/2 cups all purpose flour
  • flax gel (replaces one egg): 1 tbsp ground flax seed mixed in 3 tbsp. warm water
  • 3/4 cup warm water
  • pinch of salt
  • 3 tbsp. oil (use canola, safflower, sunflower or vegetable oil. Olive oil can have too strong a flavour for the dough)
Saskatoon Berry filling
  • 3 cups saskatoon berries
  • 1 tbsp cane sugar
  • 1 tsp vanilla seeds or 1/2 tsp. vanilla seed paste
1. Mix the flax seed and water together; let sit for 10 minutes to soften. Then use a whisk or fork to beat the mixture until becomes lighter in colour and smooth.
2. Wash and dry the berries. Mix all berry filling ingredients and let sit while you prepare the dough, gently stirring every so often. Can also be prepared night before.
3. Place flour and salt in large bowl.
4. Mix water, oil and flax seed gel together. Add to flour mix.
5. Work with hands or mixer to make dough.
6. Turn out on floured surface and knead lightly until you get a soft dough. Let rest 10 minutes.
7. Roll out dough until 1/8” in thickness.
8. Use a glass/cookie cutter 2.5″ in diameter to make perogy cutouts.
9. Add 2 tsp. worth of berries in the middle of dough and pinch around to form a perogy.
10. Cook on med heat in boiling water for 2-3 minutes or until perogies begin to float.
11. Serve hot with soy vanilla yogurt or plain soy yogurt with a little maple syrup drizzle!
Smacznego!

 

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