Polish Pierogies

POTATO FILLING
6 md Potatoes, peeled & diced 1 tb Corn oil
2 tb Smoked yeast (optional) 1 c Finely diced onions
1 ts Sea salt 5 oz Firm silken tofu
1/2 ts Black pepper

———————–CABBAGE GARBANZO FILLING———————–
2 tb Canola oil 2 ts Minced garlic
2 c Finely diced cabbage 1 ts Smoked yeast
1 c Finely diced red onions 1 c Hot water
1 ts Caraway seeds 1/2 c Garbanzo flour
1/2 ts Black pepper

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.