Recreate a meal from your childhood – #VeganMoFo – Leniwe Pieroshki

Another day, another Vegan MoFo Prompt – recreate a meal from your childhood. Well. When I was a little girl, one of my favourite things to eat were Leniwe Peiroshki (pronounced [by me]: Leh-niv-eh Pyeh-rosh-ki, translated = Lazy Perogies). The name is misleading as it wasn’t really that easy to prepare (though still probably easier than making perogies.) But it’s a great way to use potatoes, if for some reason you had some left over (which I don’t understand, but whatever.)

I remember sitting around the kitchen table watching my mom make these for me and me being pretty excited. A lot of my happy childhood memories involve being in the kitchen – watching my mom cook, helping prepare something, “helping” to make real perogies with my late-grandmother in the middle of the night a few days before christmas, lots of happy memories center around the kitchen. So this prompt is a fun little trip down memory lane too.

Normally Leniwe Peiroshki involves quark (a type of dairy based cheese that’s sort of like a paste & usually a bit sour) which is of course not on my menu anymore. But I’ve noticed that there is a vegan cream cheese made in Toronto from Yoso, that has a very similar texture (at least to what I remember quark being like.) Ever since I made that connection, I was curious about making my favourite childhood dish myself and sharing the recipe. This prompt seems like the perfect opportunity to do just that.

Ingredients

  • 1 package yoso plain cream cheese (I think daiyas plain one would also work great for this)
  • 300 g potatoes, boiled and mashed (or just use potato flakes)
  • 1-2 flax eggz (1-2tbsps of flax meal, 3-6tbsp water)
  • salt
  • 5 Tbsp flour (or more)
  • melted Earth Balance and breadcrumbs to serve

Mash cream cheese and potatoes together, but not too much because potatoes are starchy and can turn this thing into a rubber. Add the flax eggz (or your favourite egg replacement powder, chia seeds, just do not use bananas.), salt and some of the flour (start with a tablespoon or two) Mix it together.

  • The dough should be soft, but not sticky.
  • Shape into rolls, flatten a bit, and cut them so that they’re about an inch or so (or smaller) – choose your own adventure.
  • Boil water with a pinch of salt in a pot.
  • Add the lazy perogies and cook them around 2-3 minutes until they float to the top.
  • Remove them with a slotted spoon.
  • While they’re boiling, fried up some bread crumbs in some oil or vegan butter.
  • Place the perogies on a plate and cover them with breadcrumb butter magic.
  • Eat and enjoy. Pretend you’re a 7 year old meshell.

Of course after all of that… I didn’t get the chance to actually make these.

The day was busier than anticipated. But I feel confident in my food combo science, and will make these this weekend. Hopefully for breakfast. (and hopefully wont have to make too many edits!)

kopitki FIX

I also found this lazy mix at Benna’s Fine Food (135 Roncesvalles Avenue), so I might just use that to make my childhood favourite even lazier.

 

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About MeShell

I live in Toronto with my partner JC, our brand new son, our three cats, and usually a few foster cats. I like technology, vegan food, travelling, and lots of other things. For more information about MeShell, JC, Emmie, Kes, or Marmie, visit our About page.

One Comment

  1. Lazy pierogies sound so fun; I’ll have to give them a try! 🙂

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