Raw Pierogi Recipe – Raw | Vegan | Plant Based

I’m currently enrolled in the Rouxbe Plant Based Professional Course and this past weeks assignment was to create a raw dish. I decided to try my hand at making a raw pierogi and was pleasantly surprised at the result! While they resemble more of a mini taco than a traditional Pierogi, the combination of beets, green onions, and dill is as Ukrainian as it can get!


  • 2 Medium Beets – Peeled and thinly sliced using a mandolin or a sharp knife
  • 1/4 Cup of Red Wing Vinegar
  • 1 Tbsp Cold Pressed Olive Oil
  • 2 Tbsp of Dill – Roughly chopped
  • 1 Cup of Raw Cashews – Soaked for 3-4 hours
  • 1/2 Cup of Sunflower Seeds
  • 2 Cloves of Garlic
  • 1 Tbsp of Lemon Juice
  • 1/2 Cup of Water
  • 1/4 Cup of Dill – Finely Chopped
  • 1/4 Cup of Green Onion – Finely Chopped
  • Salt to taste
  • Pepper to taste


  1. In a shallow dish add sliced beets, red wine vinegar, olive oil, and dill. Allow to marinate for 1-2 hours to soften the beet slices. They need to be pliable to wrap around the filling.
  2. In a food processor, add the soaked cashews, sunflower seeds, garlic, and lemon juice. Pulse to combine. Add small amounts of water and continue pulsing until you have a course but combined consistency.
  3. Transfer nut mixture to a bowl and fold in the dill, green onions, salt and pepper. Set aside.
  4. Once the beet slices are pliable transfer them to a cutting board allowing the excess marinade to drip off prior to transferring.
  5. Add 1-2 tsp of filling (depending on the size of the beet slices) and fold over. You can completely cover the filling for a more traditional pierogi look or partially cover to showcase the filling.
  6. Arrange on a plate and drizzle with vegan sour cream.
  7. For additional topping you can add chopped green onions and coconut bacon!

I hope you enjoy this dish! Let me know what you think in the comments.

Vegan Beef Jerky – Made with Seitan

Vegan Beef Jerky Made with Setian

Here in Alberta, beef is synonymous with the average diet. In fact, when a now international chain, that started here in Edmonton, decided to stop using Alberta Beef in favour of beef from the USA the chain was boycotted until they reversed their decision. Beef is so engrained into the diets of Albertans that it’s nearly impossible to convince a meat eater that it is one of the worst foods you can eat. Beef, a red meat, is known to be linked to cancer and other diet related illnesses. Cattle production is terrible for the environment, and of course eating beef is terrible for the thousands of cows who are slaughtered daily.

While some people who follow a vegan or plant based diet don’t see the need for imitating real meat I find it’s a great way to convince people that there are alternatives to their way of eating. It is helps those who are already vegan or plant based to relive nostalgic moments. This seitan “beef” jerky recipe brings we back to Saturday’s at the St. Albert farmers market with my Mom and siblings. We would all get to pick something to snack on and we almost always chose beef jerky.

If you are craving, a sweet, salty, peppery snack I recommend you drop what you are doing and whip up a batch of this Vegan Beef Jerky!

Continue reading Vegan Beef Jerky – Made with Seitan

Green Onion Cakes – An Edmonton Original

Green Onion Cake served with chili garlic sacue

If you are from or have been to Edmonton and visited one of our numerous summer festivals you’re bound to have tasted a green onion cake. The green onion cake is an Edmonton Summer staple, at one point there was even a petition to make it the official dish of Edmonton.

Continue reading Green Onion Cakes – An Edmonton Original