Pierogies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Polish | Main dish, Polish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | Warm liquid lecithin |
| 2 | c | Whole wheat flour |
| 1 | c | White flour |
| 1 | t | Sea salt |
| 1 | t | Cider vinegar |
| 10 1/2 | oz | Firm silken tofu |
| 1/2 | c | Water |
| 6 | Potatoes, peeled & diced | |
| 2 | T | Smoked yeast, optional |
| 1 | t | Sea salt |
| 1/2 | t | Black pepper |
| 1 | T | Corn oil |
| 1 | c | Finely diced onions |
| 5 | oz | Firm silken tofu |
| 2 | T | Canola oil |
| 2 | c | Finely diced cabbage |
| 1 | c | Finely diced red onions |
| 1 | t | Caraway seeds |
| 1/2 | t | Black pepper |
| 2 | t | Minced garlic |
| 1 | t | Smoked yeast |
| 1 | c | Hot water |
| 1/2 | c | Garbanzo flour |
| Vegan sour cream |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 790
Calories From Fat: 132
Total Fat: 15.5g
Cholesterol: <1mg
Sodium: 848.4mg
Potassium: 1664.3mg
Carbohydrates: 139.3g
Fiber: 12.4g
Sugar: 6.4g
Protein: 25.6g