Pierogies

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

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

ACCOMPANIMENTS
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.