Labour of Love

There’s nothing more satisfying than spending time in the kitchen. I love providing my family with home cooked meals. I’m a control freak, so this is perfect for my “needs”. I hate take out, it’s greasy and quite frankly gross. So, when I’m in the mood- I batch cook. I try to do this every Sunday as it’s a day off for me, and I have healthy meals all week to eat.

Well, I decided to whip up some comfort food last weekend. And let me tell you- it was a labour of love. It was hot in the kitchen and it made me sweat. But I made bagels, stew and pierogi. And they were delish.

I made the potato’s in the instant pot – quick and easy, done within 10 mins. And I roasted garlic in  oven so I had a roasted garlic mashed potato mixture (so yummy) and used Isa’s (click for recipe) dough recipe from Vegan Bruch. It’s time consuming, but worth every bite. I only boiled mine, but next time- I’m going to fry them for some extra color.


If you have Vegan Brunch, you can find the recipe on page 55.

Now Bagels, as if pierogi shaping, making wasn’t enough. I can only make a few look pretty. But again inspired by Isa’s Vegan Brunch- I decided to make some. Short list of ingredients, but keep in mind and plan- you need to let them rise, then boil and bake them. Try to get them as pretty as possible as the vital wheat  gluten will make them double in size when you boil them. Such a delish monster it is. Here’s a picture of my effort:


Not perfect, but perfectly delish 🙂 Recipe can be found on page 193.

I also made some stew. Now all this took some planning, as I only have one stove and I hate using both racks. But I cooked the bagels while my stew cooked stove top.I only cooked the stew in the oven for 30 mins instead of the hour, and the potatoes still melted in my mouth… it seems like a lot of work, but  a lot of it is down time. You could even use the instant pot or crock pot for ease. I was just home and didn’t care about the time. You can find the recipe here Mouth watering Vegan.


Do you enjoy batch cooking? What’s on your menu for next week?

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