My goodness, it's been a while! The end of July was a crazy time: moving out of the old place, moving into the (AWESOME) new one, finishing up the last math class I will ever take (HOORAY!), starting muh new job... But now I'm all settled in, done with my math final and ready to get back in the kitchen. Today, want to share one of the first meals I cooked up in the new space.
I'm calling this a deconstructed pierogi. My roommate and I are working at the same camp, so when we were both exhausted and hungry at the end of one day this week, I decided to speed up the process of producing this comforting Polish staple by baking some Hasselback potatoes and stuffing them with alternating layers of vegan sour cream and beet-apple compote. Served with carmelized cabbage. OMG, so good! My recommendation is to use your favorite Hasselback recipe along with THIS tender, sweet thang:
makes about 1 cup
2 medium-sized beets, finely grated
3/4 cup unsweetened applesauce
1/2 lemon's juice
1 cinnamon stick
1/2 teaspoon allspice
Combine all ingredients in a small saucepan over medium-low heat. Cook until well-combined and rather fragrant.