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
We are able to follow the history of written recipes back into antiquity, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in Sumerian 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. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, entrees and desserts, a very modern way of dining. He also describes how the Romans used many different spices and herbs, including many that are still in use today such as basil, fennel and dill. Moving our culinary historical trip onwards, we have some recipe books which were published in the fourteenth century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that we all know today, but rather descriptions of the types of food prepared for the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cookery, most of which still exist in academic collections. Over the next few hundred years, the wealthy families of Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording popular recipes of the day. When we get to the 20th century, recipe books were in great demand, mostly as a result of more people being able to read, more leisure time and a general increase in wealth. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Pierogies recipe.
