Recipe - Pierogies

SHELL
1 tablespoon Warm liquid lecithin
2 cup Whole wheat flour
1 cup White flour
1 teaspoon Sea salt
1 teaspoon Cider vinegar
10 One half ounce Firm silken tofu
One half cup Water

POTATO FILLING
6 md Potatoes, peeled & minced
2 tablespoon Smoked yeast (optional)
1 teaspoon Sea salt
One half teaspoon Black pepper
1 tablespoon Corn oil
1 cup Finely minced onions
5 ounce Firm silken tofu

CABBAGE GARBANZO FILLING
2 tablespoon Canola oil
2 cup Finely minced cabbage
1 cup Finely minced red onions
1 teaspoon Caraway seeds
One half teaspoon Black pepper
2 teaspoon Minced garlic
1 teaspoon Smoked yeast
1 cup Hot water
One half cup 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 One half tablespoon 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 cup 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 tablespoon at a time. This filling
should keep in the fridge for a week.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini