SHELL
1 tbsp warm liquid lecithin
2 cup whole wheat flour
1 cup white flour
1 tsp sea salt
1 tsp cider vinegar
10 1/2 oz firm silken tofu
1/2 cup water
POTATO FILLING
6 medium potatoes, peeled & diced
2 tbsp smoked yeast (optional)
1 tsp sea salt
1/2 tsp black pepper
1 tbsp corn oil
1 cup finely diced onions
5 oz firm silken tofu
CABBAGE GARBANZO FILLING
2 tbsp canola oil
2 cup finely diced cabbage
1 cup finely diced red onions
1 tsp caraway seeds
1/2 tsp black pepper
2 tsp minced garlic
1 tsp smoked yeast
1 cup hot water
1/2 cup garbanzo flour
ACCOMPANIMENTS
1 vegan sour cream
Directions
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.
Servings: 4 servings
Pierogies Recipe brought to you by Recipe Ideas
Categories: Pie; Russian; Vegan
The History of Recipes
Recipes as an idea can be found back into distant history, at least as far as the ancient Egyptians, and maybe even further. Having said that, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, main meal and dessert, something we still use today. This early Roman chef tells us how the Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like basil, rue and dill. Moving our culinary historical trip onwards, there are two interesting books which date from the 1300s - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food served to the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and spices led to an explosion in recipe publications, most of which are kept safe in private collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic banquets, and because of this chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the 20th century, recipe publications are in high demand, mostly due to higher levels of literacy, leisure time and being a little richer. |
We hope you enjoy this Pierogies recipe.
