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Video: Pierogi

Pierogi

Pierogi

These gluten-free and dairy-free pierogi are stuffed with potato, mushrooms, and herbs and served with a creamy zucchini, cashew and herb sauce. They are a fantastic and delicious alternative to traditional pierogi that are normally made with wheat flour, butter, and sour cream, and sometimes eggs and cheese.

Potatoes create an easy, sustainable form of glucose that helps stabilize adrenals, feeds the nervous system, restores glycogen in the brain, and is antiviral and antibacterial.

Mushrooms reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.

Pierogi

Ingredients:

Filling:

  • 1 ½ cups diced potato
  • ¼ cup diced onion
  • 1 cup chopped mushrooms
  • 1 tbsp finely chopped parsley
  • Sea salt, to taste (optional)

Dough:

  • 1 ½ cups cassava flour
  • ½ cup arrowroot powder
  • 1 tsp sea salt (optional)
  • ¼ cups boiling water, more if needed

Zucchini-cashew sauce:

  • 1 cup chopped zucchini
  • ⅓ cup raw cashews
  • 1 ½ tbsp lemon juice
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • Sea salt, to taste
  • 2-3 tbsp water, if needed to blend
  • 1 tbsp chopped dill or chives

Directions:

To make the filling, steam the potatoes in a steamer over a pot of water for 15 to 20 minutes or until tender. Remove and place in a bowl. Mash until smooth using a potato masher.

Place a medium-sized ceramic non-stick skillet on medium-high heat. Add the onion and mushrooms and cook for 6 to 8 minutes, until soft and browned. Remove and add to the potato mash together with chopped parsley and sea salt (if using). Stir until evenly mixed and set aside.

To make the pierogi dough, combine the cassava flour, arrowroot powder, and sea salt (if using) in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch, use your hands to knead the dough until smooth and uniform, adding a bit of water if needed to get a pliable but non-sticky dough. If it gets too wet, knead in a bit more cassava flour.

Divide the dough into two and keep one half under a damp towel so that it doesn’t dry out. Roll the dough out to about 1/4-inch thick and cut out circles about 4-inches in diameter. Add a tablespoon of filling to the center and pinch to close. Repeat with rest of dough.

Bring water to a boil in a large pot. Add the pierogi and cook for 1 to 2 minutes or until they float to the surface. Remove with a slotted spoon.

Place a large ceramic non-stick skillet on medium-high heat and add the pierogi. Cook for 4 to 6 minutes on each side, or until browned and crispy.

To make the sauce, combine all the ingredients except the dill or chives in a high-speed blender and blend until very smooth. Add water if needed to blend. Stir in dill or chives.

Serve pierogi immediately with sauce.

Serves 4-6

Get more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes For Neurological, Autoimmune and Mental Health.

Categories: Low Fat, Grain Free, Lunch, Dinner, Appetizers, Main Dishes, Potato Dishes, International, Kid Friendly

This item posted: 27-Mar-2023

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