Rhiannon has always been fond of creating beauty: Beautiful spaces, beautiful stories, poems, and music, and - lucky for us - beautiful food.
Thanks to Julie, from Mennonite Girls Can Cook, for the basis of this wonderful recipe. We basically substituted yogurt for the milk, and flax seeds and water for the egg, which Rhiannon blended up thoroughly with the liquid ingredients and let sit while we mixed the flours, etc. It worked very well: voila egg- AND gluten/soy-free perogies!
The recipe-finding and adapting was my job, but, other than a bit of help with perogy-folding (because it's way more fun to do it over a good conversation!), this was Rhiannon's inspiration and effort. She made the dough, created a filling of potatoes, green onions and cheddar cheese, rolled, cut and folded about half of them, and also cooked them for us, for dinner! Delicious! I love that my girl can cook!
|The flax gave the perogies a warm, pinkish whole-grain look. Beautiful!|
|Lughnasa ate with us as usual. But kitten food; not perogies.|