MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pierogies
 Categories: Polish, Vegetarian, Main dishes
      Yield: 4 servings

MMMMM---------------------------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

MMMMM-----------------------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

MMMMM------------------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

MMMMM-----------------------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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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Five-Spice Tofu
 Categories: Chinese, Vegetarian, Appetizers
      Yield: 1 servings

      2    Ckes tofu, firm
      3 tb Tamari
    3/4 c  Water
    1/4 ts Five-spice powder
      2    Whole stars of star anise
      1 ts Molasses

   Cut each cake of tofu in half horizontally.  Combine marinade
  ingredients in a pot wide enough to accept the four tofu pieces in a
  single layer. Bring marinade to a boil & add tofu. Simmer, uncovered,
  on very low heat for 10 minutes.  Remove from heat & marinate for 3
  hours, turning 2 or 3 times.  Keeps refrigerated & wrapped for a week.
   "Sundays at Moosewood Restaurant Cookbook"
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