• on January 2, 2008
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Ingrients & Directions

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

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.

4 Servings

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