For the Filling
Ingredients (use vegan versions):
- 1 medium onion
- 6 cloves garlic
- 2 cups of mushrooms (I used a mixture of shiitake, dried porcini, and button mushrooms)
- 2 teaspoon fresh thyme
- 1 medium potato (~ 6 oz)
Directions:
For the Sauce
Ingredients (use vegan versions):
- 1 large red bell pepper
- 10 roma tomatoes
- 1 cup canned tomatoes with juice
Directions:
For the Dough
Ingredients (use vegan versions):
- 2 cup flour (I use a 1:4 mix of ww and white)
- 1/2 cup NF milk or vegan soymilk
- 1 eggs worth of your substitute of choice
- 1 teaspoon salt
Directions:
To make the dough: place the ingredients in a food processor. Process
until it forms a ball. Knead by hand for ~ 5 min. then wrap it in
plastic and let the dough rest for 30 min.
To make the sauce: Give the red bell and the fresh toms a quick spray
with some food release spray (like PAM). place under a broiler and
cook, turning occasionally until they begin to char (10-15 min). Place
the veggies alon with the canned toms into your food processor or food
mill and puree. Force the puree through a sieve to smooth it out a
bit. Add salt and pepper to taste along with some chili paste. Put
the sauce in a pan and keep it warm - the vareniki will finish cooking
in it.
To make the filling: Finely chop the garlic and onion - begin to saute
in a little veg stock. Chop the mushrooms very fine and add to the
onion mix. Cook this over medium heat until the mushrooms just begin
to brown. Take off the heat. While the shrooms are cooking peel and
slice the potato and zap it in the microwave for a few minutes until
it's cooked enough to mash. Mash the potato in with the mushroom
mix. Season to taste. Oh yeah - add the thyme a couple of minutes
after you add the mushrooms.
To assemble: Divide the dough into thirds. Roll the dough to ~ 1/8"
thic and cut into 3 1/2" inch circles. Place ~ 1tsp of the filling in
the center of each circle. Fold the dough over to form a half-moon
shape and seal it shut with your fingers. Place them on a lightly
floured towel while you finish making the others.
To cook: bring a pot of water to a boil. Add 8 or 9 vareniki to the
water. Wait for them to float to the top, then wait ~ 1 minute longer
before removing, place into a bowl to keep warm. Cook the remaining
vareniki the same way. When all are done cooking dump them into the
sauce and cook over low heat for 5-10 minutes.
This will serve 3-4 people depending on what else you have with it.
PS: add 1 sliced onion to the other veg for roasting.
Serves:
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