Very Veggie week 3

Ukrainian/Polish Pierogies and Chickpea and Spinach Curry

Filling ingredients and directions :

1 1/2 lbs. farmers cheese (room temp)

4 oz cream cheese

1 large Idaho potato

2 Tbs. melted butter

1/4 tsp. pepper

3/4 tsp. salt

Now mix all the above ingredients together and set aside.


Dough Ingredients and preparation

4 cups flour

1 1/2 tsp salt

8 oz. sour cream

2 large eggs

1/4 cup warm water

Add salt to flour.  Mix other ingredients together and mix with flour and salt.


Knead dough several minutes on floured board until soft and smooth

Cut dough in half and roll 1/2 of dough out until it is 1/8 inch thick

Cut circles with cup that is 3″ in diameter

Stretch circle of dough a little and put a heaping tsp. of dough in center

Wet edge of dough on half the circle and then seal dry edge to wet edge to form a semi-circle

Pinch edges together and save under dish towel

Place a dozen pierogis in large pot of gently boiling salted water and cook for 9 minutes

Drain and add melted butter



Chickpea and Spinach Curry


1 large onion

2  minced cloves of garlic

2 tsp. grated ginger

1/2 tsp curry powder

1/4 tsp cinnamon

2 tsp. ground corriander

2 tsp. ground cumin

1 tsp garam masala

1/2 tsp tumeric

8 cups baby spinach leaves

1 can coconut milk

2 15 oz cans diced tomatoes

2 15 oz cans of chickpeas

2 tsp. kosher salt

1/2 tsp black pepper



Saute onions

Add spices, garlic and ginger to sautéed onions and cook about 1 minute

Add spinach to onion mixture and cook until wilted

Add diced tomatoes, coconut milk, salt and pepper to onion and spinach mixture

Drain and rinse chickpeas then add to above

Gently simmer for about 1/2 hr

Serve over rice.