Raw Pierogi Recipe – Raw | Vegan | Plant Based

I’m currently enrolled in the Rouxbe Plant Based Professional Course and this past weeks assignment was to create a raw dish. I decided to try my hand at making a raw pierogi and was pleasantly surprised at the result! While they resemble more of a mini taco than a traditional Pierogi, the combination of beets, green onions, and dill is as Ukrainian as it can get!

Ingredients

  • 2 Medium Beets – Peeled and thinly sliced using a mandolin or a sharp knife
  • 1/4 Cup of Red Wing Vinegar
  • 1 Tbsp Cold Pressed Olive Oil
  • 2 Tbsp of Dill – Roughly chopped
  • 1 Cup of Raw Cashews – Soaked for 3-4 hours
  • 1/2 Cup of Sunflower Seeds
  • 2 Cloves of Garlic
  • 1 Tbsp of Lemon Juice
  • 1/2 Cup of Water
  • 1/4 Cup of Dill – Finely Chopped
  • 1/4 Cup of Green Onion – Finely Chopped
  • Salt to taste
  • Pepper to taste

Recipe

  1. In a shallow dish add sliced beets, red wine vinegar, olive oil, and dill. Allow to marinate for 1-2 hours to soften the beet slices. They need to be pliable to wrap around the filling.
  2. In a food processor, add the soaked cashews, sunflower seeds, garlic, and lemon juice. Pulse to combine. Add small amounts of water and continue pulsing until you have a course but combined consistency.
  3. Transfer nut mixture to a bowl and fold in the dill, green onions, salt and pepper. Set aside.
  4. Once the beet slices are pliable transfer them to a cutting board allowing the excess marinade to drip off prior to transferring.
  5. Add 1-2 tsp of filling (depending on the size of the beet slices) and fold over. You can completely cover the filling for a more traditional pierogi look or partially cover to showcase the filling.
  6. Arrange on a plate and drizzle with vegan sour cream.
  7. For additional topping you can add chopped green onions and coconut bacon!

I hope you enjoy this dish! Let me know what you think in the comments.

Vegan Perishke – Ukrainian Cottage Cheese Buns made Plant Based

vegan perishke with creamy cashew dill sauce

Perishke is my all time favourite Ukrainian food. I could eat it for days on end and not get sick of it. It is served at almost every holiday dinner, but of course, it’s tough to get a bunch of old Ukrainians to give up cheese and cream, so I decided to try to veganize the traditional dish using a crumbled tofu filling and a cashew cream sauce.

The first time I served it for family my brother’s girlfriend said, “How is this vegan if there is cheese in it?” She totally fell for the tofu substitute! Got ’em!

Continue reading Vegan Perishke – Ukrainian Cottage Cheese Buns made Plant Based