What we eat in a day as a healthy, vegan family!

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RECIPES:

Banana Oatmeal Waffles:
2 cups oats
1 banana
1 cup soymilk (can use 1/4 cup more for thinner batter)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
dash of salt
cinammon
vanilla extract
Optional protein powder (I used 1 scoop)

Blend ingredients together and cook like you would normal waffles or pancakes. Top with maple, nutbutter and whatever else you prefer.

Ranch:
1 cup mayo
1/4 cup unsweetened almond milk (or whatever non dairy milk you prefer)
1 teaspoon apple cider vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dill
1 teaspoon parsley
black pepper to taste

Whisk ingredients together. It tastes best when refrigerated overnight but that's not necessary.

Pierogies

Shells:
2 1/2 cups flour
1/4 cup butter
1/2-3/4 cup warm water
Pinch salt
Olive oil for bowl

Place flour and salt in mixing bowl. Add 1/4 cup butter and 1/2 cup water. Mix and add remaining water as necessary. Once dough is formed, knead it for 3-5 minutes then place it in an oiled bowl and cover with a towel. Leave it for 1 hour. After 1 hour remove the dough and place it on the counter. Roll it flat with a rolling pin and use a cup or bowl to cut circles (depending on the size you want.) You will want to do this part in sections because it's hard to roll all of the dough at once. Keep rolling and cutting until you've used all the dough.

Filling:
5 russet potatoes
1/4 cup nutritional yeast
1/4 cup unsweetened almond milk (or whatever non dairy milk you prefer)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Chop potatoes and boil until tender. Drain and place in a mixing bowl. Add your remaining ingredients and mash.

Combine and cook:
Spoon filling into pierogi shells. Amount will depend on your shell size. Fold shells in half and press the edges with a fork to seal. You may need to wet your fork if it's sticking.

Once all your pierogies are formed bring a large pot of water to a boil. Place pierogies in boiling water for 2-3 minutes or until they easily float. Drain them of water and move them to a frying pan with butter. Be generous with your butter. Fry them on each side for 2 minutes or until golden.

Onion mushroom topping:
1 yellow onion
1 carton sliced mushrooms (I used white)
4 cloves garlic
2 tablespoons olive oil for pan

Dice onion and garlic. Heat olive oil on medium heat in frying pan. Add onion and mushrooms. Cook for 10 minutes or until soft stirring occasionally. Add garlic and lower heat, continue cooking for 5-10 more minutes.

Final Touches:
Place pierogies on a plate and top with the mushroom/onion mixture and non dairy sour cream. Enjoy!

00:00 Flash forward
00:15 Breakfast
6:56 Getting outdoors
10:03 Lunch
14:37 I'm not doing that again!
16:10 Dinner
18:56 Bedtime snack
21:34 Deleted scenes