Polish 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.

Brother Ron Pickarski, “Friendly Foods”