Won’t lie one of my favourite things to eat is perogies. These pillowy potatoes of delights happen to take little effort and time to cook, making them perfect for me right now due to my current health struggles.
It can sometimes be a challenge to find vegan premade perogies, which are also gluten-free. Luckily, made next door in Alberta, Stella’s Gluten-Free Perogies offers three vegan varieties, Just Potato, Onion and Garlic and Vegan Cheddar Style. All are staples in our freezer. House Rules.
While these fluffy potato pillows filled with dreams were boiling, I whipped up my Classic Green Salad. I have been making versions of this salad for years, and this happens to be one of my favourite combinations. The briny flavours from the capers mixed with the sweetness and vinegar from the pepperoncini peppers pairs perfectly with merely EVOO and ground pepper. If you want more brightness, add some fresh lemon juice to the dressing for additional acid.
By the time I finish the salad prep, the perogies are ready to be transferred to the skillet. Once nice and golden, about four minutes a side on medium heat, I topped the perogies with some Habibi’s Toum Garlic Sauce. Blammo, dinner was served!
All in all, this meal took about thirty minutes!
Classic Green Salad
Serves 2-4 | Total time: 10 Minutes
- 2-3 cups of spinach
- 1 cup of mixed greens
- 2 cups of romaine hearts
- 6-8 cherry tomatoes
- 4-6 baby carrots
- 4-6 pepperoncini peppers
- 1 avocado
- 1/4 cup capers
- 2 tbsp vegan butter
- Over medium heat melt some vegan butter and add capers to your pan. Remove once browned and opened, about 3-5 minutes.
- Meanwhile, dress your lettuces with your desired dressing.
- Create a bed of mixed greens and romaine hearts and top with halved cherry tomatoes, sliced carrots, pepperoncini peppers, diced avocado and sautéed capers.