MUSHROOM AND CABBAGE FILLING FOR PIROGIES AND PIROSHKY

MUSHROOM AND CABBAGE FILLING FOR PIROGIES AND PIROSHKY

This recipe is best cooked slowly on the stove top. Bags of colesalw mix can be substituted for the chopped cabbage. The amounts are not exact as this is more of a method than a recipe.

INGREDIENTS

1-2                onions
1/4-1/3          head of cabbage
2 pounds      mushrooms
2-3 Tblsp      mushroom seasoning
1/4-1/2 tsp    black pepper

3 to 4 cups   sauerkraut (optional).  My sauerkraut was made with carrots. 

DIRECTIONS

1. In batches, chop all of the vegetables in a food processor.

2. Place vegetables and seasonings into a large pan and cook slowly until the mixture turns dark. You will need to stir frequently and add a little water if required. But before using,  all the water must be evaporated.  I typically cook the mixture for 3 to 4 hours adding the optional sauerkraut in the last half hour.

3.   Once the mixture has cooked it can be used to fill pirogies and piroshky.

4. Enjoy!


Note: This is what it looks like at the start of cooking.

Cornbread

CORNBREAD

I have been making this recipe for years. It is a simple one bowl  recipe. I usually make two at a time as it is so popular in my house.

INGREDIENTS

1 cup cornmeal
1 cup whole wheat flour
1 Tblsp baking powder
1/2 tsp salt
1/4  cup maple syrup
1 cup water
1/4 cup unsweetened applesauce
1/4 tsp stevia powder (optional, but we like it added)

DIRECTIONS

1. Preheat oven to 400 F.

2. Line an 8x8 inch pan with parchment.

3. measure everything into a large bowl and mix.

4. pour into prepared pan.

5. Bake for 20 minutes.

6. Remove from pan, but do not remove parchment paper yet. Place on cooling rack.

7. Once the cornbread has cooled slightly remove the parchment and return to cooling rack. If you remove the parchment too early it peels away a layer of the cornbread.

Enjoy!

 Summer Rolls

There are lots of summer roll recipes out there. This is my version. I love to load them with lots of fresh veggies. This is more of a method than exact measurements, so adjust to your own tastes. I cut my vegetables to the length of my folded wrap, so it fits into the wrap easily.

Ingredients

1                    small bunch green onions, chopped

1                    half bunch cilantro, chopped

1/4-1/2  cup   sweet chili sauce, to taste

1                    large carrot, cut into small sticks

1/2                 English cucumber , sliced into small sticks

1                    red pepper, sliced into small sticks

100 grams     rice stick vermicelli

                      water to cook noodles

                      salt or mushroom seasoning added to water to taste

                      rice papers

                      Hot water to cover and soften the rice paper wraps

                      Parchment paper

Method

1.  Cook noodles in water mixed with either salt or mushroom seasoning to taste. It should only take 2-3 minutes. Drain and set aside.

2.  Mix green onions, cilantro and sweet chili sauce in a bowl.  Set aside

To Assemble

1.  Take your hot water and put it in a shallow pan. I use a large pie plate. Just make sure your wrapper will fit into the pan.

2 . Place one rice paper wrapper into the pan and fully submerge it. It should soften fairly quickly. Remove and place it on the counter. Be sure to open it up when laying it down.

3.  Take about 1/2 tablespoon of green onion mixture and place towards one edge of the wrap in a line, staying away from the edges.

4.  Top with some noodles, then some of each carrot, red pepper and cucumber.

5.  Take the edge of the wrapper and fold it under the ingredients you just placed on it. Roll it  to the middle of the wrap. Tuck in the sides and continue rolling. 

6.  Line the bottom of a container with a lid with parchment paper.

7   Place the wraps on parchment paper to prevent sticking. Lay parchment between each layer. 

8.  Serve with additional sweet chili sauce if desired.

9.  Enjoy!

TIP

1.. Use some of your favourite veggies in the wrap, like fresh spinach or jicama.

STUFFED PEEPERS WITH SOY CURLS

These peppers are extremely flavourful and will not disappoint. If there are any leftovers, they freeze really well.

STUFFING INGREDIENTS 

3 cups          soy curl crumbs

1 1/2 cups    onions, chopped

2 Tblsp        mushroom seasoning or bouillon powder of choice adjusted to taste

4 cloves       garlic, minced

1/3 cup        tomato sauce

2 Tblsp        hot pepper paste

1/2 tsp         cumin

1/2 tsp         black pepper

1/3 cup        parsley, chopped

1/3 cup        cilantro, chopped

1 1/4 cup     jasmine rice, or rice of choice

6-8              bell peppers. I like to use a mix of colours

SAUCE INGREDIENTS 

4 cups          water

2/3 cup        tomato sauce

2 Tblsp        tomato paste

4 Tblsp        mushroom seasoning or bouillon powder of choice, adjusted to taste

1 tsp            black pepper

1/4 tsp         stevia or brown sugar to taste( about 1 Tblsp) 

INSTRUCTIONS

1.  Rehydrate soy curl crumbs in 4 cups of water or broth of choice. Set aside for about 15 minutes. There should not be much liquid remaining and you do not need to drain it. 

If you are using soy curls, but not the crumbs, you will need to drain off the excess liquid.

2. Mix all of the stuffing ingredients and set aside. 

3. To make the sauce place everything into a pot, mix and bring to a boil. Set aside.

4.  To de-seed the peppers, I like to cut around the stem, remove it  and carefully remove any membranes or seeds with the tip of a spoon.

5. Using a small spoon,  fill the peppers with the stuffing and place in a stove top safe and  oven safe pot or pots with a lid. Ensure the peppers are standing upright. Add the sauce to the pan or pans and bring to the boil with the lid on.

6. Once boiling,  reduce the heat and cook for 25 minutes.

7. Meanwhile preheat oven to 400 F. Once the peppers have cooked on top of the stove for 25 minutes, place in the oven for 30-35 minutes until rice is cooked.

8. Carefully remove from the oven remembering the handles and lid will be hot.

9.  Enjoy!

Note

This filling also works very well in cabbage rolls and grape leaves.

 

AIR-FRIED FALAFEL

These humble chickpeas turn into a delicious main dish without a lot of effort. My family enjoys them with a little mustard served on the side, although a sour cream dill sauce is  delightful too. Recipe  for dill sauce is below. 

Ingredients

1 1/2 cups          dried chickpeas, soaked overnight, but not cooked, drained and 

                           rinsed

1 small               onion, roughly chopped

3-4 cloves          garlic, minced

1/2 cup               parsley, chopped

1/2 cup               cilantro, chopped

2 tsp                   cumin

1 tsp                   coriander

1/2 tsp                black pepper

4 Tblsp               mushroom seasoning, or bouillon powder of choice, ( adjust to taste)

1/8 tsp                cayenne pepper powder

3 Tblsp               hot pepper paste

1-2 tsp                chili garlic sauce

2-3 cups             panko bread crumbs

Instructions

1.  Place all of the ingredients, except the breadcrumbs into a food processor or strong blender and blend until the mixture is finely ground, but not a paste.

2. Transfer to a mixing bowl and add the bread crumbs.  Add enough bread crumbs so that the mixture  holds together to make a patty. I find adding half of the crumbs and  letting the mixture sit for 10-15 minutes allows the crumbs to  absorb the liquid. Add more crumbs if required. 

3  Preheat air fryer to 375 F. Place patties into the air fryer being sure not to crowd them too much. Cook for 15 minutes, turning when prompted to by the air fryer.

4. Enjoy!

SIMPLE SOUR CREAM DILL SAUCE

1 cup         sour cream

2 Tblsp      fresh dill, more if desired

1 Tblsp      lemon juice

1/2 Tblsp   mushroom seasoning

1/4 tsp       black pepper

1 clove      garlic, minced

Instructions

1.  Mix all ingredients together is a small bowl.

 

     

KOREAN POTATOES

While you can use the potatoes in this recipe right out of the instapot, the overall texture is better if they are allowed to cool overnight. But they can be made using potatoes right out of the instapot.

 1 LB     Potatoes, scrubbed and cut into large chunks

Sauce Ingredients

1/4 cup     Water

4 Tblsp     Soy Sauce

1 Tblsp     Cooking Sherry

2 Tblsp     Brown Sugar

1/4 tsp      Black Pepper

1 Tblsp     Maple Syrup

1 Tblsp     Korean Red Curry Powder, gochugaru

1/4 tsp     Garlic Powder

Instructions

1.  Place potatoes in instapot and set to 5 minutes pressure cook on high.  Allow pressure to come down naturally.  Drain and cool potatoes. Overnight is best, although you can use the potatoes right away.

2. Mix sauce ingredients in a small bowl. 

3. Add sauce to pan along with the potatoes.

4. Cook and stir until sauce is thick and coats potatoes well.

5. Enjoy!

NOTE

1. This recipe doubles or even triples well.

HEARTY PLANT BASED STEW WITH RED WINE

I love Instapot cooking. You can make it in the morning and let it sit on the keep warm function until you are ready to eat it. I used a 6 quart Instapot for this recipe.

Ingredients

1                         onion, chopped  

3 cloves              garlic, minced

1 cup                  dried, small mushrooms, rinsed

2                         carrots, cut in  large chucks

4-5 medium       potatoes, cut into large chucks

2 stalks              celery, diced

1 cup                 red wine,

1 1/2 cup           broth, I use mushroom broth

1  14 oz             can diced tomatoes

1  19 oz             can  black eyed peas, but any kind will do 

3-4 Tblsp          mushroom seasoning, use less if your broth is salted

1/2 tsp               smoked paprika

1/2 tsp               black pepper

1/4 cup              quick oats

Instructions

1.   Place everything but the oats into the Instapot and give it a good stir.

2.   Sprinkle the oats on top of the stew, but do not stir or you might get the burn notice while cooking.

3. Seal  and set Instapot to high pressure cooking for 6 minutes. Let pressure come down naturally. Stir in the oats. 

4. Adjust seasonings to your taste.

5. Enjoy!