I changed a few things to reduce fat and sodium (I caramelized the onions with some veg. cooking spary and water) and for the pierogi dough I used the same amount of fat but used extra-virgin coconut oil instead of cooking oil. Although the ones in the photos aren't browned, we did end up liking them better browned. I had a lot of filling left over so I will be making them again soon.
I used my little dumpling maker to shape the pierogi. I ran out of yellow onions when making the potato filling so I used a red onion. Below on the left you can see the potato filling and the mushroom-sauerkraut filling is on the right.
The pierogi were labor-intensive as are some of the other recipes in the book so I tend to make these recipes for dinner. (I am never an enthusiastic cook in the morning!) I recommend Vegan Brunch for those who miss big luxurious breakfasts or like to entertain or who love to spend a lot of time in the kitchen.
Recipes I've made and enjoyed from the book include: Puttanesca Scramble, Shiitake-Dill Frittata, Tofu Benny, Cornbread Waffles, the Banana Rabanada (Brazilian French Toast) which is seriously awesome, Potato Spinach Squares, Cherry Sage Sausages, Cocoa-Raspberry Muffins and the East Coast Coffee Cake.