Gluten Free Tofu (Vegetarian) Pierogies

 Once in a while I get a bug to make traditional perogies by hand. The store bought ones will only tide me over for so long.  Plus with my little one having a gluten sensitivity I feel bad for her because she loved them so much.

There are so many GF recipes for pasta so I will let you do your favorite but if you dont have one email me. I use  Bob’s Red Mill flour so his recipe is close to mine http://www.bobsredmill.com/recipes_detail.php?rid=385  .  The reason I opted to be a Vegetarian pierogi is cause I would like to use the least amount of dairy/meat for fillings.  The traditional ones I make have cheese with egg and a sauerkraut one with bacon.  

I had heard that if your kiddo is ADHD sometimes gluten free and dairy free diets help. Plus with my daughter having issues with focus and gluten I thought why not try to eliminate as much dairy as I can also. Lately she has been walking the fence on eating anything that has a “face or mommy” to quote her…She still eats eggs so she is not a true vegetarian. But in reading on that there are many different facets to be a vegetarian also…check out below after recipe to read on different types…

Initially the thought of Tofu would be gross. But actually it is very bland until you add whatever flavor you like then it becomes something.  I have the problem with texture if it is giggly gross I cannot eat it. But, the extra firm organic tofu is gluten free and actually feels like well done scramble eggs.  So with this I created my cheese substitute for my pierogi. (always read to see if your tofu is GF)

Recipe:

filling

1 package Extra hard tofu

 1 tsp Italian Seasoning

1/2 tsp onion powder

1 tsp dried Parsley

1/4 tsp garlic powder

1/4 tsp Salt & Pepper

1 cup shredded GF Mozzarella cheese (Boars Head brand is GF/ or if GF – VEG use follow your heart brand)

1/2 cup shred Parmesan cheese (Boars head GF/ or  belgioioso Brand or GF -VEG)

1/4 C coconut milk combined with 1 egg (egg replacer)

small bowl of water to dip fingers into

Make dough as per directions

 

* when making and rolling out GF pasta dough make sure you let it rest for a bout 40 min in the fridge before rolling it out on a GF floured surface. Only roll out a little at a time and keep the dough in plastic wrap in fridge between uses.  Once you cut out circles make sure you cover with wrap and towel so they DO NOT DRY OUT AND CRACK when making pierogi.

Mix all ingredients for filling and set aside until ready to use in dough.

 

 

 

 

 

 

 

Roll out small amount of dough and cut with round cookie

 

cutter (or as my Grandma used a juice glass). I actually started to roll even thinner than this and liked it better in end results.

 Dough can stick so use GF flour to all surfaces.

When you  cut out circle fill with a tsp of filling.

 

If any cracks start gently add little water to tip of finger and smooth them out.

 

Wet finger tips in water bowl and smooth water drip over half of dough circle edge.

Then with dough and filling in hand gently fold over to half moon shape and bring top edge to bottom edge slightly pulling edged up and over filling.

 Being careful to watch for any cracks or tears. If filling just wont stay in side take some out and use less next time.

 

 

Now pinch gently the edges around and keeping filling in center.

Do not let it seep to edge or pierogi will not stay closed durring cooking.

 

 

 

Place pierogi on floured surface and with the tines of a fork dipped in flour press along edge. This not only decorates edge but also insures that the edge is sealed all the way.  My Grandma used to curl cheese pierogi and press w/fork the edges of saurkraut so we could tell what kind we were taking to our plate.  Of course us kiddos allways ate up all the cheese!

 

 

 

 

 

 

 I boiled them in hot water for about 10 min  and then cooked up some butter and bacon (use tofu bacon for veg)  then spooned it over the cooked pierogi.  Traditionally my family would brown up some bread crumbs in butter and then mix the boiled pierogi in the bread crumb mixture but since I had no GF bread crumbs on hand I used another option I have seen. I know its not VEGETARIAN with the bacon but you can use tofu bacon… My kiddo with tears in her eyes craves bacon and I have not found any GF tofu bacon yet. Have seen recipes and heard of soaking tofu in liquid smoke but have not tried it yet. But I will and let you know.. :)

My kiddo LOVED them. My father who does not like to stray from tradition on pierogi even liked them. The filling was delicious and since I made them thinner than the first test one the texture was a good bite to noodle outside.  I did freeze some so we will see how they thaw for her bento lunches…

*For all my fellow Polish people Na zdrowie!

Cheers! (or Bless you!) (lit. For health!) (nah zdroh-vee-eh) About this sound pronunciation (help·info

 

(from web site http://www.bestveganguide.com/vegan-vs-vegetarian.html#axzz1VCfLHMrR )

DIFFERENT TYPES OF VEGETARIANS & WHAT DO VEGETARIANS EAT?

Vegetarians come in quite a few varieties:

•Ovo-lacto-vegetarian:

An ovo-lacto-vegetarian doesn’t eat beef, lamb, pork, poultry, fish, shellfish or animal flesh of any kind, but will consume dairy and egg products.

•Lacto vegetarian:

A lacto vegetarian diet is a vegetarian diet which includes dairy products such as milk, cheese, yoghurt, butter and cream but not eggs. Cheeses which include animal rennet and yoghurts which contain gelatin are also avoided.

•Ovo vegetarian:

Ovo vegetarians eat eggs unlike lacto-ovo vegetarians, no dairy products are permitted.

•Veganism:

Veganism is a diet and lifestyle that seeks to exclude the use of animals for food, clothing, or any other purpose. Vegans do not use or consume animal products of any kind.

Other types of vegetarianism

•Fruitarianism:

Fruitarians are people whose diets comprise fruits, nuts and seeds, without animal products, vegetables and grains.

Some people whose diet is not 100% fruit consider themselves fruitarian if their diet is 75% or more fruit.

•Raw veganism:

Raw veganism is a diet which combines veganism and raw foods. It excludes all food of animal origin, and all food cooked above 48 degrees Celsius. A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, and fresh juices.

•Dietary veganism:

True vegans do not use animal products of any kind and dietary vegans restrict their veganism to their diet.

Momma Says: Though it takes some work for a homemade meal remember love does not comes in a box.

Gluten Free Tofu (Vegetarian) Pierogis

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