FLAVOURS

WE ARE PROUD TO SERVE REGULAR, GLUTEN- FREE & GRAIN FREE PIEROGIES

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•  Cheddar Cheese & Potato

• Spinach & Goat Feta 

VEGAN

• Roasted Butternut Squash & Sage

• Yam, Sundried Tomato & Chickpeas

• Beets & Artichoke

• Sauerkraut & Mushrooms

• Mediterranean

• Lentil & Onion

• Vegan Cheddar Cheese & Potato

• Vegan Spinach & Feta

SEASONAL FLAVOURS

• Potato Celery Root & Morels

• Blueberry

• Cherry Cheesecake

• Vegan Blueberry Cheesecake

COOKING INSTRUCTIONS

Cooking with a pot

Fill a pot with water and bring to a boil. Turn the temperature down to a medium-high and cook for about 4min until pierogies are cooked through and enjoy!

Cooking with a frying pan

Fill a pan with water and oil then bring it to a boil. Turn the temperature down to a medium-high and periodically flip pierogies over. Once pierogies are delicate and cooked through enjoy!

Cooking cabbage rolls 

Cooking times

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Pork + rice:

2 hrs from frozen

1.5hrs from thawed

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Vegan:

1.5 hrs from frozen

1 hr thawed

Pre-heat oven to 375F°, then place cabbage rolls into an appropriate metal or ceramic container. Then soak in tomato sauce.

*Note: Alternatively fill the container with 1/2 inch of water to avoid burning.

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Place lid on the container as this retains moisture, although is not necessary.

OPTIONAL SERVING IDEAS

Take some sour cream or favourite dairy substitute and place it on a frying pan. Cook on low until dairy is liquidy, add pesto and mix until colour is uniform. Then pour over cooked pierogies and enjoy.

Pairs well with Yam, sun-dried tomato & chickpea pierogi  or Mediterranean

Creamy pesto

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Take some sour cream or favourite dairy substitute and place it on a frying pan. Cook on low until dairy is liquidy, add Turmeric and mix until colour is uniform. Then pour over cooked pierogies and enjoy.

Pairs well with all pierogies.

Creamy turmeric

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