Yukon gold potato-dill perogies served on a mound of perfectly caramelized onions. These were far and away the best perogies I've ever had, and I've had a quite a few. This recipe is in Vegan Brunch, my newest favoritest cookbook of all time. Tomas made them for me, so I'm not sure exactly how time-intensive they are, but from his exhausted state when I came home to find these cute little guys, I would assume they're a good bit of work. But the recipe make a LOT and they're all you'll want to eat anyway, so I say they're well worth it!
1 comments:
No way! I have been searching for a vegan alternative for this type of dish! Looks like I know where this weeks pay is going...
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