In this video I share my family's vegan Thanksgiving, shopping local on Small Business Saturday, and a day in Los Angeles shopping with my mom and sister.

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Pierogie Recipe:

Ingredients For Dough:
3 cups allpurpose flour
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil

Ingredients For Cheesy Truffle Potato Filling:
8 russet potatoes
23 tablespoons truffle oil
2 tablespoons vegan sour cream (we use Follow Your Heart or homemade)
2 tablespoons vegan cream cheese (we use Trader Joe's brand or Kite Hill)
4 tablespoons Earth Balance vegan butter
1 cup soy milk
Salt & pepper to taste
1 cup Daiya Cheddar Cheese

Ingredients For Caramelized Onion Topping:
4 onions sliced
1/4 cup Earth Balance Vegan Butter
2 tablespoons olive oil
Salt and pepper to taste


Directions For Dough:
Mix flour and salt together.
Add water and olive oil and fold until combined.
Knead on a lightly floured surface until the dough becomes slightly sticky. Divide the dough in two pieces, wrap in plastic and place in the refrigerator.

Directions For Cheesy Truffle Potato Pierogies:
Peel and quarter potatoes.
Put potatoes in pot and fill with cold water an inch above potatoes.
Add a tablespoon of salt.
Bring to a boil.
Boil for 2030 minutes until tender.
Drain in strainer.
Add 4 tablespoons of Earth Balance butter in the pot.
Put potatoes back in the pot.
Mash with a potato masher.
Add all other ingredients to pot and stir with an electric hand mixer.

Finishing Off The Pierogies:
On a lightly floured surface roll out one ball of dough until it's about 1/16" thick.
Use a round cookie cutter or a glass rim to cut rounds of dough.
Place a good amount of filling in the center of the cut dough.
Wet the tip of your finger with water and dab along half of the circle. Fold dough over, gently press and seal the pierogi.
Place pierogi in boiling water. Cook until floating and remove.
Sauté pierogies in a 1/4 cup of Earth Balance vegan butter.
Serve with caramelized onions and vegan sour cream (we use Follow Your Heart).

Directions For Caramelized Onion Topping:
Melt butter and oil in a sauté pan.
Add onions and cook on medium to low heat until caramelized.

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