These recipes are from my two favorite cook books I figured I would share since they were all so good.
oooh and the picture I included was taken with my phone so the color isnt that spectacular.
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp parsley, chopped
1/8 tsp salt
1/8 tsp black pepper
In a steamer, steam asparagus until "just" tender. In a large saucepan on medium-low heat, saute the garlic, parsley, salt, and pepper in the olive oil, until the garlic is soft. Add asparagus and saute and additional 1-3 minutes. yummy
2 medium or large potatoes, cubed
1½(thanks jim) cups soy cheese, grated (I used a mixture of Veganrella cheddar and mozarella)
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp dried dill
dash of pepper
(the filling is also good for mashed potatoes)
1½ cups flour
1/2 tsp salt
1/8 tsp nutmeg
egg replacer (to equal 2 eggs)
4 tbsp margarine or vegetable shortening
sour cream (garnish I use sour supreme)
In a medium pot of water, boil the cubed potatoes until they can be pierced easily with a fork. Drain. In a medium bowl or the pot you cooked the potatoes in, combine the potatoes, cheese, lemon juice, mustard, dill, and pepper. Mash together well with a potato masher of a fork.
In a medium bowl combine the flour, salt, nutmeg, and egg replacer. With your hands or a fork cut the margarine into the flour mixture until well blended. You will want a nice, smooth dough, so you may need to add a touch of water if the dough is dry. Divide the dough evenly into 16 balls. Roll out each ball into a 3-inch circle and put 1½ tablespoons of the potato mixture into the center. Fold dough over and press edges down with a fork.
In a large pot of boiling water, add 3-4 perogies at a time and cook for 5 minutes on low boil. Remove them with a slotted spoon and serve.. Or you can be like me and fry them untill golden brown after boiling.. Only fry the ones you are serving and bag up the rest after they cool just be careful because I learned the hard way that these fuckers stick together so when you are taking them out of the pot do not stack them on top of each other.
1 cup shredded coconut
1/2 cup dry sweetener
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
egg replacer, equal to 2 eggs
1/4 cup olive oil
1 tsp vanilla extract
zest of 1 small orange (I used a clementine, because I had no oranges and I was not going out in the cold for 1 small one)
1/3 cup dry roasted almonds, chopped (to dry roast your own almonds just put them in a dry frying pan on medium high heat and cook for 2-5 minutes and shake the pan around alot because they will burn easy)
Preheat oven to 400F. In a large bowl, stir together the flour, shredded coconut, sweetener, baking powder, baking soda and salt. Stir in coconut milk, egg replacer, oil, vanilla, orange zest, and almonds, and stir gently until "just mixed". Spoon into muffin cups (the paper and foil ones) and bake for 12-15 minutes or until toothpick comes out clean, makes anywhere about 12 muffins maybe more.
Wow I cant believe I typed all that out...Now you have to make them. I apologize for any typo's my fingers are practically frozen.