Archive for September, 2010

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Vegan Pierogies w/ Smoked Mashed Potatoes & Daiya Cheddar Cheese!!

September 8, 2010

I made these delicious pierogies with the left over smoked mashed potatoes we had last night.  I melted about a cup of Daiyas awesome cheddar cheese with the mashed potatoes.  They were stuffed with the rosemary mustard gravy as well.  I also fried up some cabbage, garlic and sweet onions on the side with a little sour cream on top.  The recipe for the pierogies and cabbage was from Hell Yeah It’s Vegan.

Pierogies with Cabbage and Onions

Yield: about 30 pierogies

Dough
2 c flour
½ tsp salt
¼ c soy margarine
3 tbsp water (more as needed)

Filling
2 c potato flakes
3 tbsp butter
2 c boiled water
3 tbsp vegan cheese, grated (I used cheddar)
1 tbsp nutritional yeast
1 tbsp vegan cream cheese, optional
salt
pepper

Topping
½ head cabbage, chopped
1 medium onion, chopped
1 tbsp soy margarine
salt
pepper

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Kansas City BBQ Tofu w/ Red Onion Aioli and Smoked Mashed Potatoes

September 7, 2010

Potatoes a smokin'

Been struggling with grilling tofu for about as long as I’ve been struggling with keeping my pants up past my butt.  Tonight decided to cut the tofu into layers, but only about halfway.  This way it stays in its form and doesn’t turn into little slices of itself.  Turns out well, being that it has tons of bbq sauce in each layer, and stays from being too dry in the middle.  The bbq sauce is a “Kansas City Style” recipe found on the web.  The smoked mashed potatoes came about in a conversation I was having on gchat with a friend of mine that’s been getting into smoking stuff with me.  There is a red onion aioli that consists of 1/2 cup of veganaise, minced garlic, 1/2 lemon juice, salt and pepper, and dill.  Then about half a red onion diced mixed in.

Kansas City BBQ Sauce (via here)

**Replaced the vinegar with balsamic and added liquid smoke as recommended by commenter below recipe…

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Makes about 2 cups

Ingredients:

  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon cayenne

Preparation:

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thickened.
The smoked mashed potatoes had a vegan beef bullion cube based gravy with mustard and rosemary.

Smoked Mashed Potatoes

  • 3 peeled Idaho Potatoes
  • 3 Yukon Gold Potatoes
  • 1 cup soy milk
  • 2 tbls earth balance soy butter
  • salt & pepper
Slice the peeled potatoes and boil them for 30 minutes, then place them in your smoker.  The gravy is made with fresh rosemary and a roux made with earth balance and flour.  Once you try smoked mashed potatoes, you will have to take 5 advils from smiling and falling all over yourself with pleasure.