Pierogies

Directions

Warm lecithin by placing the bottle in simmering water on the stove until lecithin is runny.

Stir into the flours and salt and set aside.

Blend the vinegar, tofu and water until smooth.

Combine with the flours handling until the dough has a medium stiff consistency.

Roll out dough on a floured board forming a 21 x 6 inch rectangle 3/16 inch thick.

Cut into 8 equal pieces about 3 x 3 inch each.

(Rolling the dough a littel thinner may yield another 3 pieces).

Place about 1½ 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 and press together, sealing the pierogi.

Bring water to a simmer in a large pot.

Drop each pierogi carefully into the water and cook in the simmering water until the pierogi rises to the surface.

Remove and drain. They can be sealed in a plastic wrap and kept in the fridge or frozen at this point.

To serve the pierogi, sauté in oil until lightly browned.

Serve with vegan sour cream.

Potato Filling: Cook potatoes until soft.

Drain and mash immediately until they are smooth.

This should yield 4 cup packed potatoes. Add yeast, salt and pepper and mix well.

Sauté onions in oil until translucent.

Blend tofu until smooth. Stir onions and 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 and seasonings.

Cook for 5 minutes, stirring constantly.

Add water and flour and cook until thickened.

If necessary, add more flour a tablespoon at a time.

This filling should keep in the fridge for a week.