EMERGENCY! i need my piroshki recipe! - VeggieBoards
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#1 Old 12-03-2004, 04:32 PM
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please please please, i hope someone has saved this recipe somewhere. i switched computers a month ago and haven't got access to my old files. i thought i posted the recipe here but can't access that post anymore, if i did.



has anyone got it? i have 2 and a half hours to get the recipe and make them! please help!
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#2 Old 12-03-2004, 04:52 PM
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it was in the porn thread, maybe a mod/wizard can make it work??
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#3 Old 12-03-2004, 05:42 PM
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thanks. someone i know emailed it to me, though. shwew! that was a close one!
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#4 Old 12-03-2004, 05:47 PM
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someone made a thread in the summer asking you for it, and I pm'd someone else, forgotten the names already, I'm senile. You should post the recipe on VB again for posterity
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#5 Old 12-03-2004, 06:14 PM
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yes, YES!!! for posterity and dirtysole who doesn't have it! pretty please?
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#6 Old 12-05-2004, 02:06 PM
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I would also like the recipe.
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#7 Old 12-05-2004, 04:06 PM
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where's that Kreelimama?
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#8 Old 12-06-2004, 03:55 PM
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bump
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#9 Old 12-06-2004, 04:25 PM
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I'm not Kreeli, but I did save the recipe.



Quote:
Kreeli's Piroshki



3/4 cup soy milk + 1/3 cup soy milk whipped with 3 tbsp cornstarch

5 tbsp margarine

2 1/4 tsp active dry yeast

1 1/2 tbsp sugar

1/4 cup lukewarm water

4 cups unbleached all-purpose flour



Heat the first amount of soymilk with the margarine, until boiling. Set aside and let cool to lukewarm. Gently mix the yeast, sugar and warm water until frothy (5 minutes). Blend in the soymilk/margarine mixture, the soymilk/cornstarch mixture until well-mixed. Stir in 3 1/2 cups of flour in four parts, stirring after each addition. Turn onto floured board and knead until smooth and elastic, about 10 minutes. Place into an oiled bowl, turn until coated, cover with a clean cloth and let rise until doubled in size - about 90 minutes.



While dough is rising, make filling. This is what I used:



6 or 7 medium sized potatoes, peeled and chopped

2 carrots, chopped

1 onion, chopped

3 cloves garlic, minced

6 white button mushrooms, chopped fine

1/2 cup medium-firm tofu, crumbled

1/3 cup engevita yeast

1/3 cup finely ground almonds

1/4 cup soy milk

1/4 cup margarine

1/4 cup fresh dill, minced

2 tbsp fresh lemon juice

1 tbsp paprika

sea salt and black pepper to taste





Boil the potatoes and carrots for 10-15 minutes until tender. Strain and set aside.



Sauté the onion, garlic and mushrooms together until onions are translucent.



In a large bowl, mash all the ingredients together with the cooked veggies. Taste and adjust the seasonings as desired. Set aside.



After the dough has risen, remove from the bowl, punch it down, knead it a few times, then separate it into 2 pieces. Working with one piece at a time, roll it out to 1/8" thickness and cut it into quarters. Plop 1/3 cup of the mashed filling into the center of each wedge-shaped piece of dough, and bring all the corners up and pinch them together. Pinch all the seams tightly shut and bring the bunch loose dough into the center of the round piroshki and pinch further to be sure it is completely sealed. Turn the piroshki over, pat into a nice, even round shape and place bunchy-side down on a lightly greased cookie sheet. Repeat the above steps with all the remaining dough and filling. Brush lightly with a bit of extra soy milk, and bake for 30 minutes in a 350 degree oven.



Makes 8 big fat round piroshki.

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#10 Old 12-06-2004, 05:06 PM
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ah, sorry about missing your requests!

thanks for that, pixiemagic!
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#11 Old 12-06-2004, 06:03 PM
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thank you!
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