MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: Pierogies
  Categories: Main dish, Polish, Tofu, Vegetarian
       Yield: 4 servings
 
 MMMMM---------------------------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
 
 MMMMM-----------------------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
 
 MMMMM------------------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
 
 MMMMM-----------------------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”
   Collected from the Int'l Cooking Echoes 1995 by
   Joell Abbott
 
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