Veg. time's vlf vegan pastry crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Warm soymilk |
| 3 | tablespoons | Leftover mashed potatoes or |
| 3 | tablespoons | Instant mashed potato flakes |
| Mixed wi | ||
| With 2 1/2 Tbs. hot water | ||
| 1 | tablespoon | Maple syrup or honey |
| 1 | teaspoon | Regular dry yeast or 1/2 |
| teaspoon | Instant yeast | |
| ¼ | cup | Whole wheat flour (not |
| Pastry flour) | ||
| ½ | teaspoon | Salt |
| 2 | tablespoons | Frozen apple juice |
| 1 | cup | Unbleached flour |
Directions
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.