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Pierogies

-----------------------------------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
-------------------------------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.

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<h1>Pierogies</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD> -----------------------------------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 -------------------------------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. </TD></TR></TBODY></TABLE> 
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