Vegan Pierogies for Easter Dinner

I saw that Martha was having pierogies as part of her Easter dinner and it made me want to try making them for the first time. In college, my roommate and I used to go to her grandma's house and scarf more than our fair share of her homemade pierogies. They were amazing and nothing at all like the bland frozen versions at the store. The directions and recipes on this page made the process really simple, though it was pretty time consuming. I used tofu as an egg replacer and made two of the fillings listed--the potato and onion and the sauerkraut and onion. Both were delicious! Mas liked them quite a bit and agreed to take part in a pierogi assembly line in the near future. With his help and the use of the pasta maker, I'm thinking that a years worth could be made in a day and frozen for quick future pierogi dinners.



I also threw together a lemon pound cake for dessert. It's a version of this recipe from VegWeb. I've changed it a little each time I make it, but it has alway turned out well. I was too lazy to bother with a glaze, but it is extra tasty with one.