Veg. Time s Vlf Vegan Pastry Crust
Ingredients| 1/2 cup warm soymilk 3 tbsp leftover mashed potatoes or 3 tbsp instant mashed potato flakes 1 mixed wi 1 with 2 1/2 tbs. hot water 1 tbsp maple syrup or honey 1 tsp regular dry yeast or 1/2 1 tsp instant yeast 1/4 cup whole wheat flour (not 1 pastry flour) 1/2 tsp salt 2 tbsp frozen apple juice 1 cup unbleached flour |
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Pastry for "free form pies" (you wrap the big piece of pastry up over
the top)
Mix together soymilk, potatoes, syrup or honey, and yeast in a medium
bowl or a food processor bowl. Let stand 5 minutes. Add salt and
flours. If using a food processor, process 30 seconds. Otherwise, mix
and knead mixture on a lightly floured surface 5 minutes.
(It says here to place in oiled bowl and oil top lightly, but I think
we can figure out alternatives.) Cover and let rise until doubled,
about an hour. Dough can also be allowed to rise in the fridge 2-24
hours.
From Nov. 94 _Vegetarian Times_, "Full of Flavor, Low in Fat Pies,"
recipes by Bryanna Clark Grogan and Jane Weston Wilson.
Posted by sally charette <[email protected]> to the Fatfree
Dig. [Vol.12 Issue 2 11-2-94]. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, [email protected] using MMCONV.
Servings:
1
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