Veg. time's vlf vegan pastry crust

Yield: 1 servings

Measure Ingredient
½ cup Warm soymilk
3 tablespoons Leftover mashed potatoes or
3 tablespoons Instant mashed potato flakes
\N \N Mixed wi
\N \N With 2 1/2 Tbs. hot water
1 tablespoon Maple syrup or honey
1 teaspoon Regular dry yeast or 1/2
\N teaspoon Instant yeast
¼ cup Whole wheat flour (not
\N \N Pastry flour)
½ teaspoon Salt
2 tablespoons 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 <ECZ5SCC@...> 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@... using MMCONV.

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