Vegan Secret Supper by Merida Anderson

Author:Merida Anderson [Anderson, Mérida]
Language: eng
Format: epub
ISBN: 9781551524979
Publisher: Arsenal Pulp Press

MISO & JAPANESE EGGPLANT PIEROGIES WITH RAINBOW CARROT SHISO SLAW & COCONUT SOUR CREAM

Shiso is a fresh herb used in Japanese cooking. With distinct cinnamon, mint, and clove flavors and a slight savory spiciness, shiso is great in salads or cooked foods. I first made this recipe when catering a friend’s wedding; her only request to me had been to incorporate shiso in the menu. She was happy with the result!

• MAKES 6–8 SERVINGS.

MISO & JAPANESE EGGPLANT PIEROGIES

For marinade:

¼ cup (60 mL) shiro miso

4 tsp grated fresh ginger

1 tbsp seasoned rice vinegar

1 tbsp orange juice

2 tsp agave nectar

1 tsp tamari

1 tbsp water

2 tsp sesame oil

2 tbsp grapeseed oil

1½ lb (750 g) Japanese eggplant or about 6 small or 3 large eggplants, halved

½ cup (125 mL) water

¼ cup (60 mL) chopped green onions

½ batch Pierogi Dough (p. 128) with 1 tbsp wasabi powder added when mixing flour and salt

Preheat oven to 425°F (220°C).

In a bowl, combine marinade ingredients. On an unoiled baking sheet with rolled edges, arrange eggplant, cut sides up, and generously brush with marinade. Add ½ cup water to the sheet. Bake for 20–25 minutes, until eggplant is tender, turning eggplant over in last 5 minutes. Let cool on sheet.

Meanwhile, prepare Pierogi Dough and let sit, covered.

When eggplant is cool enough to handle, dice and place in a large bowl. Add any marinade liquids and stir in green onions.

Generously flour a clean work surface and knead dough for 2 minutes, adding more flour if necessary. Using ⅓ cup (80 mL) at a time, roll out with a floured rolling pin until ⅛-in (3-mm) thick. Use a pierogi maker or 3-in (8-cm) round cutter to cut circles. Place 2 tsp filling in center of each circle. Fold circle in half, smooth out any air bubbles, and pinch closed. If dough is too dry, dampen edges with water to seal. Place pierogies on a floured baking sheet. (At this point, you can freeze the pierogies on tray and transfer to a freezer bag or container once frozen.) You may leave them at room temperature or in the refrigerator for 1 hour before cooking.

Makes 25–30 pierogies.

To pan-fry fresh pierogies: Heat 1 tbsp grapeseed oil in a frying pan on medium. Add pierogies, flat side down, and cover pan. Cook for 1–2 minutes then turn over when golden. Cook other side for another 1–2 minutes, until golden.

For frozen pierogies, remove from freezer 5–10 minutes before cooking. Let each side cook for 3 minutes, covered, reducing heat if they start to brown too quickly.

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