Plant Based Pierogies for Liver Disease 🥟
Gluten-free, salt-free, oil-free, with a lowered Glycemic Index even for a potato product! Fight liver diseases including Non-Alcoholic Fatty Liver Disease (NAFLD), liver cancer, and other chronic liver diseases with plant based pierogies!
Equipment
- Pot
- Spice / Coffee Grinder
- Bowl for mixing the pierogi dough
- Glass / Cup to cut out circles in the dough
- Knife optional, for onions & cauli-butter
- Towel optional, can also use a plate or anything that will cover the dish/dough
Ingredients
🥣 Ingredients
Makes 2 servings
🍲 Pierogi Filling
- 1 cup potatoes /87g
- 1 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 2 cups water
🥧 Pierogi Batter/Dough
Dry Ingredients
- ½ cup oats
- 1 tbsp flax seeds
- 1 tbsp chia seeds
- 1 tbsp hulled pumpkin seeds
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- â…› tsp ginger powder
Wet Ingredients
- 1.5 tbsp tahini
- 2 tbsp apple cider vinegar
- 2 + tbsp warm water
Instructions
🔪Directions
- Slice your potatoes and add them to 2.5 cups of water on high heat—the smaller you slice them the sooner the cook. I made extra potatoes (2 cups so don’t be alarmed!)
- If you’re using frozen cauliflower for the cauli-butter then I put a lid on the potatoes and rest the cauliflower in a dish on top, to defrost more quickly.
- Add small amounts of water if and when needed
Making Gluten-free Pierogie Dough
- Add your dough (dry) ingredients to your spice grinder and grind them up.
- Add the wet ingredients to the dry dough and mix until it forms a ball that is tacky but not sticking to your hands. If it’s too wet add a bit of ground flax seeds.
- Cover the dough with a clean towel or cover it partially with a dish so air can still move—this will allow time for the flax to absorb and make the dough more stretchy.
- On a clean surface or cutting board: roll out your dough. I used a large water bottle as a rolling pin. Next, take a cup or a glass and press the mouth of it into your dough to cut out circles. Take the scraps, roll them out again and repeat until you have lots of circles of dough--this is the most difficult and time-consuming part.
Making Cheese Potatoes
- When your potatoes are soft then add in the rest of the pierogi filling ingredients and mash or mix well until you get some nice cheesey potatoes!Set your potato filling off to the side to cool down to room temperature (to lower the glycemic index of the potatoes—no need if using purple potatoes!--but also so you don't burn your hands)
Stuffing Pierogies
- Now we will fill our pierogies with our cooled-down cheesy potato filling. We do this by “gluing” one edge with some water. Dip a clean finger into some water and smear it along the outer edge of half of a circle. Then place a small amount of your filling on the inside. Use your water as “glue” by rubbing it on one edge of the dough, then seal it shut. Simply seal the pierogi, doing your best to avoid getting any of the filling between the “glued” edges—if the potato gets in there it’s more likely to open when boiled.
- Continue stuffing pierogies with cheese potato filling and sealing them until all dough or potatoes are used up.
Boiling the Pierogies
- Put on a fairly full pot of water, and when the water boils add the pierogies—they’ll sink to the bottom—when they start to float up they are ready to remove.I use a slotted spoon here, but you can just strain them all at once, or use the “stabby” fork spear fishing method.
Optional Cauli-Butter Sauce Below jump to recipe
- Plate your pierogies with tahini sour creamy, ranchy sauce, or similar (see my recipe for tacos to learn how)
