Sequestration Meal #139

I'm kicking myself writing this because I forgot I'd managed to get tofu sour cream! But it's okay. I had some egg-free spinach and potato pierogies (this brand, if you happen to see them) sauteed with Earth Balance and onions with a Tofurky Italian Sausage on the side. I probably could have used some cabbage with this, and contemplated cooking it, but then decided the spinach filling was probably enough veggies for the time being and my energy levels.

I ate this on the 180th day of my isolation. It was a weird kind of milestone, as 180 days is a typical year's worth of school days in the United States. I have no idea why that stood out to me so sharply.

Pierogies were one of the discoveries I made on the east coast; I had surely never seen one until I was served them in the dorm I lived in during my first year in graduate school. It was love at first potato-filled bite. Pretty much all the major brands use eggs, and often they include cheese, but sometimes you can find ones without eggs and dairy like these.

Comments

  1. I miss quality pierogies. We had a local outfit but they’ve gone out of business, which sucks. I haven’t had one in years. I was single and childless, lived downtown at their peak. One could buy directly from them or at any corner market. Your plate is gorgeous and I miss real pierogies.

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    1. Theoretically, we could make them ourselves. In practice, I doubt we ever will...

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  2. PS- although I know sour cream is the proper condiment, I prefer a mustard. But I’m in the central plains and we’ve been known to totally bastardize many a recipe. Be assured that I don’t drown it in ranch. 😂✌️

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    1. I could see mustard working--that heads more German than Polish in my head but I could definitely see it! I don't know why that trends German in my head because there is plenty of mustard at the Polish market.

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  3. I have still never had pierogies, they are not something I see here very often even in a non-vegan form. But they sound wonderful.

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    1. Pierogies are pretty heavily regional, even in the US, but I live in an area with a lot of Polish people, so I think that's why I have options. If you can make vegan pasta dough you can probably make them--it's essentially ravioli with very different kinds of fillings than you'd find in Italian food.

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