Pierogies with Lentil Mushroom Filling
Dough
½ kilograms flour
1 cup water
Pinch of salt
Filling
¼ kilogram mushrooms
¼ kilogram red lentils
Parsley
Green dill
Salt and pepper to taste
Oil to fry

Vanilla Soy Custard
½ liter soy beverage
(soy milk)
2 tablespoons cornstarch
2 tablespoons vanilla sugar