DOUGH:
1 c. warm water
1/4 c. Earth Balance margarine
1 tsp. salt
1/4 c. Soy Good milk powder
1 Tbsp. yeast
2 c. unbleached white flour
1/4 c. whole wheat flour

POTATO FILLING:
4 medium-sized hot cooked potatoes
1/2 c. Tofutti sour cream
1 1/2 tsp. salt

1. Mix together the warm water, margarine, salt and soy milk powder. Slowly stir the flour into the liquid ingredients until it makes a soft dough. Spray a medium-sized bowl with vegetable oil spray and place the dough in the bowl. Spray the top of the dough with vegetable oil spray. Cover and let rise in a warm place until double in size.
2. Divide the dough into 12 equal pieces. Let the dough rest for 5 - 10 minutes. Prepare filling by mixing all ingredients and stirring well. Roll out each piece of dough and put a couple of spoonfuls of filling in the middle of the dough. Add a little Tofutti sour cream and roll the dough up like little loaves of bread.
3. Let the loaves rise until double in size. Bake at 350 degrees for 20 - 30 minutes. They should be golden brown. Place on a wire rack and brush a little soy margarine on top of each little loaf.

Yield: 12 little “pies”

3-4 potatoes, sliced or cut into strips
sliced mushrooms
1 onion, slivered
2 carrots, sliced
1 c. water
1 tsp. olive oil
1 tsp. Vege Sal**
1 tsp. Vegeta**
**or other salty seasoning of your choice

1. Place vegetables in layers into two small casserole dishes. Repeat layers.
2. Mix water, olive oil and seasonings and pour over top of vegetables. Cover pots and bake in a 375 degree oven for 1 hour.

Yield: 2 pots

You can also add other vegetables such as zucchini, cabbage and tomatoes if you prefer. Your favorite soy meat or gluten can be used as well.

1 medium onion, finely diced
2 Tbsp. olive oil
1 tsp. garlic
2 1/2 c. chopped walnuts
1 c. shredded soy cheese
2 Tbsp. parsley
3 c. oats
1 tsp. salt
soy milk as needed
2 c. dry bread crumbs, or Rusk crumbs

1. Sauté diced onion in olive oil until onions are clear and tender. Place in large mixing bowl.
2. Add remaining ingredients except the bread crumbs and soy milk. Mix well, then add just enough soy milk to moisten until it just holds together. You don’t want it too wet, so if you add too much soy milk, add a few bread crumbs or rolled oats to absorb extra moisture.
3. Shape into 1-inch balls and roll in bread crumbs.
4. Sauté breaded meatballs in olive oil until nicely browned. Drain on paper towels to absorb excess oil.

These can be made ahead of time and frozen. They were inspired by my first trip to Russia. Tatyana, the Conference President’s wife, made something similar and I loved them so much that I came home and tried to recreate the recipe. Of course many of the ingredients in Russia were not available here so I had to improvise a lot. Amazingly, they are very similar and absolutely delicious!

8 c. water
6 c. cabbage, shredded
1 medium carrot, grated
1 c. onion, finely diced
2 c. potatoes, diced
1 red sweet pepper, diced
1 medium beet, grated
1/4 c. ketchup
1 Tbsp. canola or olive oil
1 Tbsp. parsley
1/2 tsp. dill
1 tsp. garlic, finely minced
1 1/2 c. cooked beans, any kind
1 bay leaf
2 1/2 tsp. salt or to taste

1. Place cabbage and water into a large soup pot. Bring to a boil and cook for 5 - 7 minutes.
2. Add diced potatoes and cook another ten minutes or until potatoes are tender.
3. Sauté onion, garlic, carrots, beets and red pepper in oil for 2 - 3 minutes, then add 3 Tbsp. water, ketchup, dill, parsley and beans.
4. Simmer for five minutes, then add to the cabbage and potatoes. Add bay leaf and salt to taste.

Serve hot with some fresh whole wheat or rye bread.

2 fresh eggplants, about 2 - 3 inches in diameter
small tomatoes
fresh basil
olive oil

1. Peel eggplant and cut into thin slices. Sprinkle with salt and dip into flour. Fry in small amount of olive oil until tender.
2. Place slices on serving platter and top each with a slice of tomato and a leaf of fresh basil. Can be served warm or at room temperature.

This dish was served to my sister Brenda and I on our recent trip to Russia. We loved it! I would use it as a side dish or an appetizer.

1 c. Florida Crystals pure milled cane sugar
3 lbs. shredded cabbage
2 sweet red bell peppers, diced
4 - 6 stalks of celery, finely diced

DRESSING:
1 c. apple cider vinegar
1 c. canola oil
1 Tbsp. salt
1 tsp. red pepper powder or flakes
1 Tbsp. prepared mustard
1 Tbsp. celery seed

1. Mix cane sugar, shredded cabbage, red bell peppers and celery together and set aside.
2. Combine dressing ingredients in a saucepan and bring to a boil. Remove from heat and cool to room temperature.
3. Pour over cabbage mixture and mix well.

This keeps for 2 - 3 weeks in the refrigerator.