Veg. Time's Vlf Vegan Pastry Crust Recipe
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Veg. Time's Vlf Vegan Pastry Crust
1/2 cup Warm soymilk
3 tbsp Leftover mashed potatoes or
3 tbsp Instant mashed potato flakes
Mixed wi
With 2 1/2 Tbs. hot water
1 tbsp Maple syrup or honey
1 tsp Regular dry yeast or 1/2
tsp Instant yeast
1/4 cup Whole wheat flour (not
Pastry flour)
1/2 tsp Salt
2 tbsp Frozen apple juice
1 cup Unbleached flour
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 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, TXFT40A@Prodigy.com using MMCONV. |
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