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-
Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] https://kindnesskitchen.ca/perogy-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=perogy-casserolehttps://kindnesskitchen.ca/perogy-casserole/#comments Mon, 24 Jul 2017 13:05:15 +0000 http://kindnesskitchen.ca/?p=884 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
]]>This is it. The last week of July and my fourth and final Canada 150 month post. In this post I’m writing a love-letter to my home province of Saskatchewan.
This is a recipe that used to be called Lazy-Man’s Perogies (you can probably find something similar to it in your mom’s old cookbooks), but because most people don’t make perogies from scratch anymore, this is now more work than cooking frozen perogies – and thus is hardly “lazy”. As such, I’m renaming this dish Perogy Casserole! A perogy, traditionally, is a floury dumpling stuffed with potatoes mixed with onions, sauerkraut, cheese, or bacon. These dumplings are typically boiled or fried and served with fried onions, sour cream, and bacon or sausage.
This kind-ified version of Perogy Casserole marries the cheesy goodness of my ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!
So, why is this representative of Saskatchewan in Canada 150 month?
Well, in Saskatchewan (and the Prairies in general), in case you are not aware, there are a LOT of Ukrainian people. In 1891, due to political unrest, blight, and famine (among other reasons) in Ukraine, the first wave of Ukrainian immigrants came to Canada. Because many of these folks led agrarian lifestyles, it was a natural fit for them to come settle and contribute agriculturally on the Canadian prairies. Wave after wave of Ukrainians sought refuge in Canada off and on from 1891 onward. According to the Province of Saskatchewan’s data, more than 13% of Saskatchewaners can trace their roots back to Ukrainian ancestors! In fact, Canada is home to the third largest population of Ukrainian folks in the world, after Ukraine and Russia! Due to such a Ukrainian cultural influence on the Prairies, everyone knows a Baba (Ukrainian for Grandma) who makes THE BEST perogies, cabbage rolls, borscht, and sausage.
Just look at those layers!!! Homemade perogies are quite a production, however this Perogy Casserole captures much of the essence of homemade perogies. By using lasagna noodles as the “dough” and my homemade ricotta as the cottage cheese, and topping with fried onions and Tofurkey Polish Sausage, I’ve managed to incorporate all the buttery, savoury, carb-a-licious (new word?! woot) wonderment that is perogies. Although humble, this filling dish is an impressive casserole that makes enough food so you can serve it to company, at a potluck, or even as a side or main on a holiday table!
Perogy Casserole
Less labour intensive than homemade perogies, this dish marries the cheesy goodness of my vegan ricotta with comforting mashed potatoes layered between lasagna noodles, topped with a buttery mix of golden fried onions and vegan sausage rounds. Top this with a dollop of vegan sour cream with chives and you have yourself a meal!Servings 12Ingredients
- 2 cups mashed potatoes mashed with vegan butter, milk
- 1/2-1 cup vegan cheese of choice optional
- 3 green onions chopped and divided.
- 1.5 cup vegan ricotta see link below, thinned as necessary with non dairy yogurt or milk
- 16 lasagna noodles
- 4 vegan sausages
- 1 medium onion chopped
- Vegan butter/oil for frying & drizzling
Instructions
- Preheat oven to 375'F
- Cook lasagna noodles per package directions. Rinse under cool water and drain, set aside.
- Make mashed potatoes (or use leftovers). If making, you will need about 6 medium potatoes. Mash in the way you normally would serve mashed potatoes (with butter, salt, pepper, and milk).
- Stir 2 chopped green onions and shredded vegan cheddar into the potatoes (optional, you can leave this cheese out if you don't like vegan cheese - we found the Daiya block of cheddar, shredded, worked well in this recipe).
- In a large pan saute the onion and the sausage in some good quality vegan butter and/or oil until the onion is golden.
- Thin your ricotta to an easily spreadable consistency, if needed. (if you over-thin it, just add 1/2-1 tsp ground flax to help thicken it back up)
Assembly
- Butter bottom and sides of a 9x13 pan
- Arrange 4 lasagna noodles on the bottom of the pan.
- On top of these noodles spread 1 cup of the mashed potatoes evenly to cover the noodles.
- Layer 4 more noodles atop the potatoes
- On those noodles evenly spread the ricotta mixture.
- Layer 4 more noodles atop the ricotta
- Spread 1 cup of the mashed potatoes to evenly cover the noodles.
- Layer 4 more noodles atop the potatoes
- Evenly arrange the sausage and onion mixture on top of the top noodles.
- For added richness, drizzle 1-2 tsp melted vegan butter over the top.
- Bake for 25-35 minutes or until sausages are sizzling and the edges of the noodles are beginning to crisp.
- Serve with vegan sour cream, bacon bits, and chopped chives or green onions.
*Find the link to my ricotta recipe here*
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Enjoy!!!! Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Perogy Casserole: Canada 150 Month #4. [An Ode to Saskatchewan.] appeared first on Kindness Kitchen.
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Vegan Ricotta made with Almonds and Tofu https://kindnesskitchen.ca/vegan-ricotta/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-ricottahttps://kindnesskitchen.ca/vegan-ricotta/#comments Mon, 24 Jul 2017 03:36:44 +0000 http://kindnesskitchen.ca/?p=928 Here it is. I featured this ricotta as a part of my recipe for poutine, but as promised, here is my versatile vegan ricotta recipe. This ricotta is soft, creamy, slightly sweet, super versatile, great on its own or in a recipe, and super quick and easy to make. I eat this vegan ricotta all […] The post Vegan Ricotta made with Almonds and Tofu appeared first on Kindness Kitchen.
]]>I eat this vegan ricotta all the time. It’s great on toast and bagels, stirred into pasta, as a layer of lasagna or perogy casserole, in a wrap, dolloped on roasted veggies, or anywhere you would use a savoury application of ricotta. This particular recipe is not suited to sweet ricotta applications due to the garlic, however if you omit the garlic I would bet you could use it in a sweet application. I intend to experiment with this soon, so stay tuned for that (cannoli anyone?! :o).
**UPDATE** I have added the instructions in the recipe below for how to use this recipe for sweet applications (like my incredibly decadent vegan cannolis)!
As I’m writing this, I’m thinking about all kinds of vegan ricotta applications to try. Pesto and ricotta rigatoni, spinach and ricotta canneloni, ricotta and avocado toast with balsamic drizzle, ricotta on crackers… oh man, I have to wipe the drool off my keyboard!
For this ricotta I use a combination of almonds and tofu. I find the almonds contribute to that bit of sweetness you are used to from a traditional ricotta. The tofu helps with the softness (as well as affordability, it really helps stretch out the almonds to make more cheese).
How to make this cheezy delight:
To make this, first you take 1 cup of raw or blanched almonds and soak them for 3 hours or overnight.
Then drain the almonds. If using raw almonds, like I did, you will have to peel them. FEAR NOT, this is not hard! Once the almonds have soaked you just squeeze the nut and the skin pops right off. I was a skeptic, but it’s true. I watched 2 short youtube videos while I peeled my almonds, it only took about 10 minutes!
Next, you assemble the rest of your ingredients. Miso, yogurt, salt, olive oil, lemon juice, nutritional yeast, tofu, and garlic. If you don’t have non-dairy yogurt or sour cream you can use just a bit of unsweetened non-dairy milk in its place, start with half the amount in case it gets too thin. The yogurt simply helps give the cheese a cheesy tanginess.
Place all of the ingredients in the food processor and blitz away. Blend until it is the grainy texture of ricotta cheese. Taste. Add more lemon juice for tartness, salt for saltiness, olive oil for rich mouth-feel, or yogurt for tang.
Store in the fridge. This should keep for about 2 weeks covered in the fridge
(if it’ll last that long!)
Vegan Ricotta made with Almonds and Tofu (Sweet or Savoury versions)
This ricotta is ultra versatile. Below are the ingredients for either the sweet or savoury versions of this ricotta. Choose the best version for your purposes.Servings 2 cupsIngredients
SAVOURY Ricotta
- 1 cup soaked peeled almonds soaked 3 hours or overnight
- 4 oz extra firm tofu not silken
- 1 clove garlic
- 7 tsp olive oil (3 tbsp + 1 tsp)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 tsp miso
- 1/2 tsp salt
- 3 tbsp non-dairy yogurt or sour cream
SWEET Ricotta (for dessert-type applications)
- 4 oz extra firm tofu not silken
- 7 tsp canola oil (or another neutral oil) (3 tbsp + 1 tsp)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 3 tbsp non-dairy yogurt or sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla optional
Instructions
- Soak the almonds in the fridge for at least 3 hours or overnight. If not already peeled, you must peel the almonds after they are soaked. This is easy, the soaked almonds slip right out of their skins.
- Blend all the ingredients in a food processor until it is the texture of traditional ricotta.
Notes
-If you want your ricotta to be runnier/creamier then just add a bit more of the yogurt or a splash of unsweetened non-dairy milk.If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 or #kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
The post Vegan Ricotta made with Almonds and Tofu appeared first on Kindness Kitchen.
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Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) https://kindnesskitchen.ca/maple-bacon-poutine/?utm_source=rss&utm_medium=rss&utm_campaign=maple-bacon-poutinehttps://kindnesskitchen.ca/maple-bacon-poutine/#comments Mon, 17 Jul 2017 13:34:46 +0000 http://kindnesskitchen.ca/?p=829 For the information of those of you not in Canada, 2017 marks Canada’s sesquicentennial – or its 150th anniversary of Confederation. We celebrate Canada Day on July 1 every year. Because this year is the 150th, it’s a big year in Canada and we Canadians like any excuse to party! In honour of this milestone year, I […] The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>You knew it was going to show up didn’t you? The Canadian classic, the stereotype, the tradition – POUTINE! Crispy french fried potatoes, laden in creamy cheese, and slathered in a savoury dark gravy. Is it any wonder that we Canadians love this dish? Although this dish seemingly does not fit the Kindness Kitchen/vegan bill, I made the necessary improvements (with some added pizzazz)… and it’s a major win!
Why is this dish being showcased as part of Kindness Kitchen’s Canada 150 event? Well, Poutine is a French Canadian delicacy that originated in the province of Quebec somewhere around the middle of the 20th century. Its popularity exploded and now you can find it at every restaurant and fast food chain that has fries. For my Canadiana poutine mash-up, I’ve added maple bacon and hint-of-maple gravy. Did you also know that Canada produces 71% of the world’s maple syrup, 91% of which is produced in Quebec? Is it any wonder that this dish is the quintessential Canadian feast?!
Here I’ve amped up the traditional poutine by adding vegan maple bacon on top and flavouring the gravy with just a hint of smokiness and maple to complement. The cheese is a gooey almond cheese that, although isn’t a cheese curd substitute, is soft and creamy and fills the niche in this decadent treat.
Because the cheese and the bacon are super amazing in their own rights, stay tuned on the blog for their own posts so they can be easily referenced. Until then, you will find them here all in one post for this amazing VEGAN MAPLE BACON POUTINE!!
Vegan Maple Bacon Poutine!!
You can use any vegan bacon, cheese, and gravy you like to achieve a similar dish. However, this recipe show you how to make 1. Almond Cheese that is useful as a ricotta, curd, and cream cheese replacement. 2. Maple Coconut Bacon 3. Smoky hint-of-maple gravy.Servings 4Ingredients
For the Almond "Cheese"
- 1 cup whole almonds blanched or peeled, soaked at least 2 hours
- 4 oz extra firm tofu 112g
- 1 clove garlic
- 2 tbsp + 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 3 tbsp unsweetened plain non-dairy yogurt or sour cream
- 1 tsp white miso
- 1/2 tsp salt
For the Maple Coconut Bacon
- 2 cups unsweetened coconut flakes/chips
- 1/2-1 tbsp liquid smoke to taste, start with less
- 2 tbsp soya sauce
- ½ tsp smoked paprika
- 1-2 tbsp maple syrup to taste, start with less
For the Smoky Maple Gravy
- 2 1/2 tbsp olive oil
- 1/4 cup all purpose flour
- 1 1/2 cups vegetable broth
- 2 tbsp soya sauce
- 1/4 tsp fresh ground pepper
- 1/8-1/4 tsp smoked paprika to taste, start with less
- 1/2-1 tsp maple syrup to taste, start with less
Assembly
- 1 bag of frozen french fries of choice
Instructions
FOR THE CHEESE
- Drain and rinse soaked almonds.
- Into a food processor combine all the cheese ingredients and process until the texture of a fine ricotta.
- The cheese will be quite thick, not runny.
FOR THE COCONUT BACON
- Preheat oven to 325'F
- In a small bowl combine all the ingredients except the coconut.
- Pour the smoky mixture over the coconut in another bowl. Toss to mix until the coconut soaks up most of the liquid.
- Turn the coconut out on a baking pan lined with parchment paper. Spread it evenly around, trying to keep it to one layer.
- Sprinkle with salt, if desired.
- Bake at 325'F for about 15-25 minutes, stirring very well every 5 minutes.
- The bacon is done when it's bacon coloured. It quickly crisps up as it cools. Be very careful it doesn't burn, it goes from not quite done to burned to a crisp very quickly.
- Store in an airtight container. If it loses its crispiness, you can reheat it quickly in the oven to crisp it back up.
FOR THE GRAVY
- In a medium saucepan over medium, heat up the olive oil.
- Once hot, whisk in the flour to make a roux. Stir for 3 minutes.
- Slowly whisk in the broth, whisking constantly to get rid of any flour lumps.
- Once all the broth is whisked in, cook for about 2 minutes.
- Stir the pepper, soya sauce.
- Add in the smoked paprika and maple syrup, just a little at a time - tasting as you add. You don't want the smokiness or the sweetness to be very pronounced.
- Continue cooking, whisking until the gravy thickens to the desired consistency.
ASSEMBLY
- Cook your french fries according to the package instructions.
- On plates or a platter, arrange your fries.
- Dollop teaspoons of the cheese all over the fries.
- Pour the gravy over the fries and cheese. The heat from the gravy and fries will soften the cheesy allowing its creaminess to spread throughout each bite.
- Crumble the coconut bacon over top.
- Marvel at the wonder of vegan maple bacon poutine and serve to your admiring guests!
If you make this recipe, please rate/comment below. Thanks!
Also be sure to tag @kindnesskitchen1 on Instagram if you make and photograph my recipes! I love to see it when you make my food
Be sure to check out all my Canada 150 recipes:
Canada 150 #1 Canada 150 #2 Canada 150 #3 Canada 150 #4 The post Vegan Maple Bacon Poutine!!: Canada 150 Month (#3) appeared first on Kindness Kitchen.
]]>829
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