———————–VEGETARIAN TIMES; JAN 95———————–
Filling 1 ts Poppy seeds
1 tb Plus 1 1/2 tsp vegetable oil Dough
1 md Onion; finely chopped 1/2 cn Soy milk
4 c Cabbage; finely chopped 1 1/2 ts Lemon juice or cider vinegar
1 ts Caraway seed 1/2 c Whole wheat bread flour
1 ts Dried dill weed 1/2 c Whole wheat pastry flour
8 oz Medium-firm tofu 1/2 c Rye flour
1/2 ts Salt, plus more to taste 1/4 ts Salt
2 tb Lemon juice 1/2 ts Baking soda
1 tb Tahini 1 ts Baking powder
1/4 ts Paprika 2 tb Vegetable oil
Preheat oven to 450 degrees. Lightly grease baking sheet and dust
with flou
Filling: Heat 1 1/2 tsp oil in a skillet over medium heat. Add onion
and sa until translucent and almost tender, about 3 minutes. Stir in
cabbage; continue to saute until tender, about 3 minutes. Grind
together caraway and dill; add to skillet and cook
In a food processor, blend tofu, 1/2 tsp salt, lemon juice, 1 tbs
oil, and tahini until smooth. Fold into sauteed vegetables.
Dough: Combine milk and lemon juice or vinegar; set aside to curdle.
Sift flours together to measure 1 1/2 cups. Sift measured flour,
salt, baki soda and baking powder into a bowl. Make a well in center.
Whisk oil into curdled milk and pour into well in dry mixture. Stir
gently, just until a soft dough forms. Turn out onto floured surface
and knead briefly. Roll into a 12-inch circle about 1/4 inch thick.
Transfer to baking sheet and turn up edge to form a lip about 1/2″
high. Spread filling evenly. Sprinkle with paprika and poppy seeds.
Bake 10 minut Reduce heat to 300 degrees and bake 10 minutes more.
Serves 4.
Per serving: 347 cal; 14 g prot; 13 g fat; 43 g carb; 0 chol; 649 mg
sod; 9 fiber; vegan
Yields
4 servings