Warning: Use of undefined constant user_level - assumed 'user_level' (this will throw an Error in a future version of PHP) in /nfs/c05/h06/mnt/73160/domains/theperogyproject.com/html/wp-content/plugins/ultimate-google-analytics/ultimate_ga.php on line 524

- Archive for the ‘Vegan’ Category -

Vegan Vixen


Warning: Use of undefined constant user_level - assumed 'user_level' (this will throw an Error in a future version of PHP) in /nfs/c05/h06/mnt/73160/domains/theperogyproject.com/html/wp-content/plugins/ultimate-google-analytics/ultimate_ga.php on line 524

Sometimes you just need a little help from friends. Even though it has been a while since I last asked friends for their suggestions for their perogies ideas, there has been one idea that has stuck with me and I finally got around to getting it started. A co-worker of mine suggested a recipe that included a plum wine sauce so I began brainstorming a recipe.

Helen is a hard working nurse and also graces the local theatre stages. She is part of the ensemble The Janes. I have had the opportunity to see Helen in a play a while ago and was really impressed by her talent. Not only do you get a glimpse into a co- worker’s life outside of work but you are supporting local artists. I hope to see more of her work! The plum wine sauce she suggested conjured up images of darkness, the colour purple, smoothness of velvet, and warmth. Helen herself has dark features, is smart, has a killer sense of humour, super cheeky, and has a strong knit relationship with her co-workers. To fuel all her energy is a strict vegan diet, therefore this recipe will be vegan friendly.

So I set off on cooking up a plum wine sauce first.  I had left over blue plums from the summer, harvested and delivered by my Mom’s acquaintance who has a property in British Columbia’s interior. I knew I was getting lovely organic goodness! In my family, I am the only one who savours the raw fruit. I just can’t handle 20 lbs worth all on my own. So baked apple plum crumbles became a staple autumn treat for us. But luckily I had some left over to use for this recipe.

I started by slowly cooking down the fruit in a little water. I used just enough plums to cover the base of a medium sized sauce pan. I added half a cup of water and set it to a medium heat.

Frozen, ready to feel the heat!

Frozen, ready to feel the heat!

The fruit began to change colour from a deep purple blue to a warmer deep purple and the sweet scent released was divine!


The "sauce"

The “sauce”


I then lowered the temperature to a simmer, added 1/2 cup of port wine and a 1/2 teaspoon of ground ginger. I did not want to overpower the sauce with a spice like cinnamon, but thought the ginger would give a little flavour and heat. The port wine was a gift good friends brought with them to our place on New Years Eve. It was a 10 year old bottle, very sweet and luckily I had just enough left over to add to the sauce.

After about 20 minutes, the whole concoction had reduced to just under half. I then added 1 tablespoon of dark maple syrup to add a little more sweetness. Perfect.

I strained the sauce, pushing through as much as I could, leaving behind only pulp. As the sauce cooled, it did slightly thicken, enough so to lightly coat a spoon.

Finished product!

Finished product!

When tasting the cooled sauce, I initially sensed wild rose, then the plum, followed by the port and ginger.  I think this sauce will pair well with vegan apple crumble perogy, and non vegan options would potentially include a ricotta with chocolate filling. It’s hard work, but somebody’s gotta do it.

Please stay tuned!

A hearty perogy


Warning: Use of undefined constant user_level - assumed 'user_level' (this will throw an Error in a future version of PHP) in /nfs/c05/h06/mnt/73160/domains/theperogyproject.com/html/wp-content/plugins/ultimate-google-analytics/ultimate_ga.php on line 524


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!


Warning: Use of undefined constant user_level - assumed 'user_level' (this will throw an Error in a future version of PHP) in /nfs/c05/h06/mnt/73160/domains/theperogyproject.com/html/wp-content/plugins/ultimate-google-analytics/ultimate_ga.php on line 524

Warning: Use of undefined constant user_level - assumed 'user_level' (this will throw an Error in a future version of PHP) in /nfs/c05/h06/mnt/73160/domains/theperogyproject.com/html/wp-content/plugins/ultimate-google-analytics/ultimate_ga.php on line 524