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Discussion Starter · #1 ·
Hi everybody! I've been a vegetarian for about 3 years now and a vegan for about 1 year. While my wife loved the idea of going vegetarian, she initially wasn't too keen on going vegan. Her biggest complaint when I found new recipes was that they were always rather strange. We bought a few books and while we liked many of recipes, it was always hard to pick them because they would involve ingredients and processes that the average North American isn't accustomed to. So, naturally, I started making my own recipes! My goal is to make foods that your average carnivore will instantly recognize and won't be afraid to try it.<br><br>
I get lots of positive feedback from friends, some people not even believing that there's no meat and I just want to spread how easy vegan cooking can be. The blog is brand new, but I have many recipes down the pipeline. Your feedback is always welcome. Enjoy!<br><br>
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Welcome to Veggie Boards - another food blogger - that's good, there are lots of us here!<br><br>
I have bookmarked your sauerkraut perogies recipe - I first tried perogies (boiled) in Warsaw a few months ago - sauerkraut and mushroom, and would like to try and replicate them. I did try a few weeks ago, filling them with potato and nutritional yeast: the filling was lovely, but the pastry was too thick. I'll have another go now I've got this recipe! Thanks!
 

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Discussion Starter · #3 ·
Thanks for bookmarking. The key to pierogies is to roll the dough super thin. It should be almost transparent, roll until you think that it's too thin!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mettleramiel</strong> <a href="/forum/post/2866714"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Thanks for bookmarking. The key to pierogies is to roll the dough super thin. It should be almost transparent, roll until you think that it's too thin!</div>
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That's definitely where I was going wrong - not rolling the dough thin enough. When it's that thin though, how do you stop it from ripping? (Perhaps I am too heavy handed with it!)
 

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Discussion Starter · #5 ·
you may be over-stuffing them. It always seems to me like there should be more inside, but you should only have no more than 1TBS of filling.
 
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