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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Vegan Mofo – Day 0 – Polish Vegan Things

It’s almost time for Vegan MoFo. What is Vegan MoFo? I’m glad you asked – it’s an annual celebration of Vegan Food. If you want to read about the history, I recommend going straight to the source and reading What is VeganMoFo on the VeganMoFo site. I have participated in nearly all of them except the one last year (and I would have, but I missed signing up due to the fog of new motherhood.) This year my goal is to try and post on the blog 5 times a week and a substantive comment on at least 10 blogs a day – ideally ones I have not interacted much with before, and always if a stumble upon a post has no comments. Please connect with me on Instagram and/or on Facebook, and I look forward to meeting new fellow vegan food fans during October! The Theme Vegan Mofo has a bunch of great ideas for posts throughout the month, which you can see here on their handy prompts page, but I’ve decided to go with a theme that is close to my heart, and heritage – Polish Vegan Things. So the aim is All Polish Food, veganized. I’d also like to talk about some of the cool stuff happening in Poland for veganism and animal rights, as well as some of the great cookbooks and Polish blogs out there. I speak and read Polish quite fluently, but writing it is still not a strong point – so sadly, and sorry, my…

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