Potato-Cheese Perogies and Brats

Jeffrey loves these perogies like you would not believe. He actually stated, "These are one of the best things in the world." I don't know if he was referring to things other than food, but I must agree, perogies are generally delicious. I adapted this recipe from How It All Vegan and served it with some sauerkraut and a Tofurky brat. Although you should consult the cookbook for the recipe, I will give you my adapted version, as it is a slight bit different.
Dough:
2 C flour
1 tsp salt
1/2 tsp nutmeg
egg replacer equal to 3 eggs
6 tblsp vegan margarine, softened
1/2 C water

Filling:
1 large Yukon Gold potato, peeled, chopped, and boiled until tender
1 C vegan cheese, grated (I used Follow Your Heart Monterey Jack)
1 tsp lemon juice
1 tsp dill
1 tsp Dijon mustard
3 tbl soy bacon bits

Mash the cooked potatoes in a small bowl and add cheese, lemon juice, dill, and mustard. Stir until well-combined. Set aside. Sift together flour and salt, then add egg replacer, water, and margarine. Knead for a few minutes until you have a nice, smooth dough. Separate dough into sixteen small balls. Roll out each ball individually and place 1 tsp of filling into the middle of the dough. Fold over and crimp the edges with a fork. Boil perogies 5 at a time, then fry on each side in a little olive oil for a few minutes each.
While your pan is still hot, fry a Tofurky brat until brown on both sides. Warm up some sauerkraut. Put all the perogies you want on a plate with the brat and saurkrat. Dip your perogies in sour cream and salsa and smother your brat in the aforementioned condiments. Enjoy.

Florentine Ricotta Pie

My attempts at blogging every day have failed. In fact, my attempts at blogging at least a couple of times a week have failed. Lately, it seems that we have been having leftovers, or a repeat of something I have already posted, or (and this is the most likely) I simply do not feel like taking photos of the food I just prepared. I would rather just eat it and then lay back and read, rather than scourge the literally dozens of photos I have snapped of the meal, trying to find the best one. Anyway, tonight is an exception. I made Florentine Ricotta Pie from The Uncheese Cookbook. I used fresh spinach rather than frozen and made a pie crust from scratch. Making a pie crust from scratch is not as daunting as some people believe it to be. There are only four ingredients:
1 C flour
1/2 tsp salt
1/4 C olive oil
1/4 C water
Combine the flour and salt in a mixing bowl. Whisk together the olive oil and water in a small bowl, then add to the dry ingredients. Briefly knead into a uniform dough, then roll out on a cutting board until the dough is formed into an approximate 10-inch circle. Place into a pie plate and crimp the edges. Bake at 400 degrees for 10 minutes before adding the filling and baking again. I also added soy bacon bits to this pie, and I do whenever I am making any quiche-type pie. It's just delicious.