MMMMM---------------------------SHELL----------------------------
---
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
MMMMM-----------------------POTATO
FILLING----------------------------
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
MMMMM------------------CABBAGE GARBANZO
FILLING-----------------------
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
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"
Collected from the Int'l Cooking Echoes 1995 by
Joell Abbott
