Makowiec – Poppy Seed Roll – Vegan Mofo 2017 Day 4

I never particularly liked poppyseed rolls also known as makowiec (MAK-oh-v’yetz) when I was a kid – from a distance, I’d see them and think they were chocolate, then get close and realize it was poppies. And then I’d be filled with sadness and maybe steal a bite of icing, but otherwise, sadness. For some reason, now that I’m both older and live in a Polish neighbourhood in Toronto I find myself wanting this damn cake every time I walk by one of the handful of deli’s along Roncesvalles. But I know these are not vegan, so I keep walking. About a year ago I bought a can of poppyseed cake filling, for the novelty, not even really planning on making a makowiec because I figured I’d never get around to it. Well, thank goodness it’s VeganMofo, because here we go. This recipe is based on a few things – my experience with challah, another egg heavy bread that I make with reasonable success without eggs, and a recipe in The Art of Polish Cooking by Alina Żerańska circa 1968. Poppyseed Roll (Makowiec) makes 2 rolls 1 package active dry yeast (2 – 1/4 tsp yeast) 1 cups warm non-dairy milk (divided) 4 cups all-purpose flour 6 tbsp sugar 1/4 tsp salt 1/2 cup aquafaba (what is aquafaba?) 6 tbsp coconut oil or earth balance, softened 1 can (850g) poppyseed filling (most do not have honey in them) Optional: walnuts, finely chopped Directions In a bowl or measuring up dissolve…

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Barszcz/Beet Soup – Vegan Mofo 2017 – Pleased to Beet You.

Beets are a regular player in traditional Polish cooking, and Eastern European cooking in general, so I’m going talk about them every darn Tuesday for the rest of October. I’d like to start with something traditional as heck, with some minor augmentations. Beet soup. You might know it as borcht. I know it as barszcz. It’s all basically the same thing, we can agree to disagree. Beets + Broth = soup. Usually sour cream is involved. Sometimes some kind of sausage. But even with the most hearty seeming recipes, I often find myself hungry soon after. So with this recipe, I’m trying to avoid using special ingredients (but tofutti sour cream is absolutely fantastic in this soup if you have it around/or want to use it) and replacing sour cream with a dollop of white bean puree. It really works – you can mix the white bean in with the soup before plating, or let folks do it afterwards – it’s a great nutritional boost, and adds a thicker texture to the soup. Ingredients 3 medium sized beets 1 leek, halved 2 garlic cloves 1/2 cup dry navy beans (or 1 can, drained) (or white northern beans), prepared. 4 tbsps oil (or as much oil as makes you happy) 1 onion, chopped 1 carrot, halved and chopped 6 cups vegetable broth juice from 1/2 lemon splash of your favourite vinegar 1 bay leaf 1/8 tsp pepper (or to taste) 5 medium potatoes As much dill as you can handle bonus:…

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Holiday Meal Fun 2013

If you happen to be celebrating Christmas today I hope you have a merry one – if it’s just another day, I hope it’s awesome too! We’re in Orlando this week, but the day before we left I whipped up a little mini dinner for JC and I. Or, it was supposed to be a mini dinner, but those plans didn’t quite work out, as I started making potatoes, acorn squash, green beans, vegan bigos (a traditional Polish fried sauerkraut stew) and a very large bowl (but smaller than usual) of Sałatka Jarzynowa (another traditional Polish dish – this time a cold salad with lots of vegetables) that has become an important part of my holiday celebrations. I also cooked up the Vegetarian Holiday Roast we picked up from an Ohio Whole Foods on a previous visit to the USA a couple of weeks ago. It’s made by Five Star Foodies, a company based out of Cincinnati, and since it wasn’t something we could buy in Toronto we wanted to give it a try. This roast was pretty amazing, and I’ll have to get into it a bit more on a future lazy vegan Friday post. But it’s a couple of pieces of seitan, stuffed with onion celery stuffing, and wrapped in yuba (tofu sheet). They also provided a thick cooking gravy. But I also made a huge pot of my own. Another item we picked up while in the USA (though this might actually be available in Canada as…

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Vegan MoFo: 30 Days of Vegan Travel – Day Ten – Warsaw, Poland – Wegańska Warszawa

Well I’ve been slacking on this whole MoFo thing, I’ve offered up enough excuses in my last post, so it’s time to just get on with it. 🙂 I’m hoping to get back my MoFo mojo. I’m jumping across the sea today. It’s just a short (well, okay, it’s short to a girl who takes 12 hour bus rides for a weekend trip) flight away (10 hours! yeah!!!). I’m first generation Polish and it’s been much too long since I was last in the motherland. Next year in September, I have a wedding to attend, so this is much less hypothetical than some of my other posts (will be). Plus it’s the perfect time to visit Poland, before they start using the EURO in 2012 and everything becomes extremely expensive with the exchange rate. For other Polish Vegan options and ideas, I’ve veganized a few traditional dishes for the holidays last year, and WiecejYofu a bilingual blogger from Poland is doing a daily veganized traditional Polish recipe, so that’s pretty exciting. I’m heading towards Warsaw (Warszawa) in the region of Masovia (Mazowieckie). I was last there over a decade ago, and it’s changed A LOT since then so I am really looking forward to seeing what’s new, and to see all my relatives again. Resources: (Most of these are in English) Lonely Planet Restaurant Guide Happy Cow Veggie Heaven WikiTravel Warsaw Life Tripadvisor Forum Veg (Polish) Some helpful phrases: While many people learn English in school these days, not everyone…

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Vegan Polish Xmas 2008

It has certainly been a while. I’m currently in Edmonton celebrating christmas with my family. Celebrating christmas in my family is more of a Polish tradition then necessarily anything to do with religion, but then again, Poland is generally quite Catholic. My family is primarily interested in spending quality time together and EATING!!! So, what does a vegan Polish Christmas Eve dinner at my house look like? There are only three people in my immediate family, so you might notice the extra empty place setting. That’s traditional in many families, and is for an unexpected guest, or a drifter, or anyone that might drop by in need of food. We started with a freshly made beet soup (Barscz), consisting of shredded beet root, sliced celery, leeks, green onion, salt and pepper, lemon juice and hazelnut oil. In the center of each plate is a brown sugar baked yam. After that we have homemade perogies. On Monday my mother and I made approximately 250 of them, and froze most of them. They have a slightly sour and salty cabbage and mushroom filling, the dough is absolutely simple: flour, water, and just a touch of salt. The most difficult part of making them is kneading the dough, which is both really physical, and really important to get the right consistency. Then we have a selection of salads. This year we had potato salad, a slightly sweet cabbage salad, and a vegetable salad. The vegetable salad (sałatka jarzynowa) is rather traditional Polish fare,…

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