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.
Brother Ron Pickarski, "Friendly Foods"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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