3 Cups Whole Wheat Flour 1 tsp. Baking Powder 1 Cup Mashed Potatoes 1 Tbsp. Pure Vegetable Oil ½ Cup Cold Water
Mix flour, baking powder, potatoes and oil together until smooth. Make a well in the center and add cold water. Blend until smooth. Knead the dough for a few minutes. Place on a floured surface. Cover and let rest for ½ hour. Divide dough into 4 parts. Roll as thin as possible. Cut into rectangles 4x5 (or smaller for appetizers). Place filling (See Recipe Below) in center of rectangle. Fold the 2 short ends toward the middle. Then fold the 2 long ends over each other. Oil a baking sheet, and preheat oven to 350 degrees. Place knishes on sheet, folded side down, and bake for 30 minutes, until golden brown.
Place 1 Tbsp. pure vegetable oil and 1 Cup Buckwheat Groats in skillet and brown for 3-5 minutes over medium heat flame. Add 2 Cups boiling water to skillet. Cover and lower flame. Simmer for 10 minutes. In the meantime, sauté 1 small onion in 2 Tbsp. oil until transparent. Mix the cooked Kasha with the onions. Season with Tamari Soy Sauce to taste.
Boil and mash 2 medium potatoes. (Do not peel) Sauté 1 small chopped onion in 1/4 Cup soy margarine or pure vegetable oil until transparent. Combine onions with mashed potatoes and 1 tsp. parsley. Mix well.