NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpea flour

0.25 cup Vital wheat gluten

0.25 cup Water

0.13 tsp Sea salt

0.5 cup Blueberries

0.5 cup Silken tofu

1 tbsp Cashew butter

1 tsp Maple syrup

0.25 tsp Vanilla extract

1 tsp Lemon juice

PREPARATION

• 1

  In a medium mixing bowl, whisk together the chickpea flour, vital wheat gluten, and sea salt until well combined.

• 2

  Gradually pour in the water and knead the mixture for about 5 minutes until a smooth, elastic dough forms; let it rest for 10 minutes.

• 3

  Roll the dough out on a lightly floured surface to about 1/8-inch thickness and use a round cutter to create 3-inch circles.

• 4

  Place 3 to 4 blueberries in the center of each circle, fold the dough over to create a half-moon shape, and pinch the edges tightly to seal.

• 5

  Bring a large pot of water to a gentle boil and drop the pierogi in, cooking until they float to the surface, which takes about 3 to 4 minutes.

• 6

  While the pierogi cook, combine the silken tofu, cashew butter, maple syrup, vanilla, and lemon juice in a high-speed blender and process until completely smooth.

• 7

  Remove the pierogi with a slotted spoon and serve warm, topped with a generous drizzle of the sweet cashew cream.