INGREDIENTS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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