| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Main dish, Vegetarian, Polish, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Warm liquid lecithin |
| 2 |
c |
Whole wheat flour |
| 1 |
c |
White flour |
| 1 |
ts |
Sea salt |
| 1 |
ts |
Cider vinegar |
| 10 1/2 |
oz |
Firm silken tofu |
| 1/2 |
c |
Water |
| 6 |
md |
Potatoes, peeled & diced |
| 2 |
tb |
Smoked yeast (optional) |
| 1 |
ts |
Sea salt |
| 1/2 |
ts |
Black pepper |
| 1 |
tb |
Corn oil |
| 1 |
c |
Finely diced onions |
| 5 |
oz |
Firm silken tofu |
| 2 |
tb |
Canola oil |
| 2 |
c |
Finely diced cabbage |
| 1 |
c |
Finely diced red onions |
| 1 |
ts |
Caraway seeds |
| 1/2 |
ts |
Black pepper |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Smoked yeast |
| 1 |
c |
Hot water |
| 1/2 |
c |
Garbanzo flour |
|
|
Vegan sour cream |
INSTRUCTIONS
SHELL
POTATO FILLING
CABBAGE GARBANZO FILLING
ACCOMPANIMENTS
Warm lecithin by placing the bottle in simmering water on the stove till
lecithin is runny. Stir into the flours & salt & set aside.
Blend the vinegar, tofu & water till smooth. Combine with the flours
handling till the dough has a medium stiff consistency. Roll out dough on a
floured board forming a 21" x 6" rectangle 3/16" thick. Cut into 8 equal
pieces about 3" x 3" each. (Rolling the dough a littel thinner may yield
another 3 pieces). Place about 1 1/2 tb filling on each piece. Wet the
edges of the dough. Stretch one corner of the dough to meet the opposite
corner, forming a triangle & press together, sealing the pierogi.
Bring water to a simmer in a large pot. Drop each pierogi carefully into
the water & cook in the simmering water till the pierogi rises to the
surface. Remove & drain. They can be sealed in a plastic wrap & kept in the
fridge or frozen at this point.
To serve the pierogi, saute in oil until lightly browned. Serve with vegan
sour cream.
POTATO FILLING: Cook potatoes till soft. Drain & mash immediately until
they are smooth. This should yield 4 c packed potatoes. Add yeast, salt &
pepper & mix well.
Saute onions in oil till translucent. Blend tofu till smooth. Stir onions
& tofu into the potato mixture. This filing should keep refrigerated for a
week.
CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add cabbage, onions
& seasonings. Cook for 5 minutes, stirring constantly. Add water & flour &
cook till thickened. If necessary, add more flour a tb at a time. This
filling should keep in the fridge for a week.
Brother Ron Pickarski, "Friendly Foods"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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