apg · January 2, 2021 00:05
diff --git a/gistfile1.txt b/gistfile1.txt
 The dough was inspired by a random selection of searching for vegan and gluten free pierogis and getting a feel for what people do, and taking a risk. It largely worked out. They are edible, but I am not much of a cook, so have no idea how to iterate. The dough did not seem like it was going to work, but ended up OK. Boiled for about 3 minutes. Then pan fried with caramelized onions.


 Dough:
 3 cups Bob’s Red Mill All Purpose, 1:1, Gluten Free Flour
 1 teaspoon salt
 3/4 cup unsweetened soy milk, couple tablespoons for dough, maybe
 1 tablespoon olive oil
 1/4 cup water as needed for the dough


 Filling:
 2 lbs yellow potatoes 
 1 teaspoon salt
 3 tablespoons Earth Balance
 1/4 cup unsweetened soy milk (could go less here)
 Dashes of black pepper
 1 teaspoon garlic powder (optional)


 The filling is excellent as mashed potatoes, and is derived from Vegan with a Vengeance.
	The dough was inspired by a random selection of searching for vegan and gluten free pierogis and getting a feel for what people do, and taking a risk. It largely worked out. They are edible, but I am not much of a cook, so have no idea how to iterate. The dough did not seem like it was going to work, but ended up OK. Boiled for about 3 minutes. Then pan fried with caramelized onions.


	Dough:
	3 cups Bob’s Red Mill All Purpose, 1:1, Gluten Free Flour
	1 teaspoon salt
	3/4 cup unsweetened soy milk, couple tablespoons for dough, maybe
	1 tablespoon olive oil
	1/4 cup water as needed for the dough


	Filling:
	2 lbs yellow potatoes
	1 teaspoon salt
	3 tablespoons Earth Balance
	1/4 cup unsweetened soy milk (could go less here)
	Dashes of black pepper
	1 teaspoon garlic powder (optional)


	The filling is excellent as mashed potatoes, and is derived from Vegan with a Vengeance.