Veg. Times Vlf Vegan Pastry Crust Recipe

Veg. Times Vlf Vegan Pastry Crust Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
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,
ts Instant yeast,
1/4 cup: Whole wheat flour, (not
Pastry flour),
1/2 tsp: Salt,
2 tbsp: 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 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.


Source from luhu.jp

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