Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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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