Pierogi filling #2 - Potato Onion

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* Exported from MasterCook *

 

Potato Onion Filling for Pierogi's

 

Recipe By : Friendly Foods Magazine

Serving Size : 8 Preparation Time :0:00

Categories : Fillings & Frostings Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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6 medium potatoes -- peeled and quartered

2 tablespoons smoked yeast -- optional

1 teaspoon sea salt

1/2 teaspoon black pepper

1 tablespoon unrefined corn oil

OR margarine

1 cup onion -- finely diced

5 ounces firm silken tofu

 

*You can make smoked yeast by adding 6 drops of natural liquid hickory smoke to

regular or nutritional yeast.

 

Place the potatoes in a pot of water with a pinch of salt, cover, and cook until

tender (about 30 minutes). Drain the cooked potatoes and mash them immediately

until they are smooth, using a processor or potato ricer. You should have 4

packed cups of mashed potatoes. Add the yeast, salt and pepper to the potatoes.

 

Sauté the onions in the oil until they are translucent. Blend the tofu until

smooth, or put it through the potato ricer. Stir the onions and tofu into the

mashed potatoes. This filling should keep in the refrigerator for about a week.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Women.com website.