Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SHELL--------------------------------
1 tb Warm liquid lecithin 1 ts Cider vinegar
2 c Whole wheat flour 10 1/2 oz Firm silken tofu
1 c White flour 1/2 c Water
1 ts Sea salt

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

Brother Ron Pickarski, "Friendly Foods"

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