| 1 | Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny. |
| 2 | Stir into the flours & salt & set aside. |
| 3 | Blend the vinegar, tofu & water till smooth. |
| 4 | Combine with the flours handling till the dough has a medium stiff consistency. |
| 5 | Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick. |
| 6 | Cut into 8 equal pieces about 3" x 3" each. |
| 7 | (rolling the dough a littel thinner may yield another 3 pieces). |
| 8 | Place about 1 ?tb filling on each piece. |
| 9 | Wet the edges of the dough. |
| 10 | Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi. |
| 11 | Bring water to a simmer in a large pot. |
| 12 | Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface. |
| 13 | Remove & drain. |
| 14 | They can be sealed in a plastic wrap & kept in the fridge or frozen at this point. |
| 15 | To serve the pierogi, saute in oil until lightly browned. |
| 16 | Serve with vegan sour cream. |
| 17 | Potato filling: cook potatoes till soft. |
| 18 | Drain & mash immediately until they are smooth. |
| 19 | This should yield 4 c packed potatoes. |
| 20 | Add yeast, salt & pepper & mix well. |
| 21 | Saute onions in oil till translucent. |
| 22 | Blend tofu till smooth. |
| 23 | Stir onions & tofu into the potato mixture. |
| 24 | This filing should keep refrigerated for a week. |
| 25 | Cabbage garbanzo filling: heat oil in a large skillet. |
| 26 | Add cabbage, onions & seasonings. |
| 27 | Cook for 5 minutes, stirring constantly. |
| 28 | Add water & flour & cook till thickened. |
| 29 | If necessary, add more flour a tb at a time. |
| 30 | This filling should keep in the fridge for a week. |
| 31 | Brother ron pickarski, "friendly foods" |
