Veg. Time's Vlf Vegan Pastry Crust
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Veg. Time's Vlf Vegan Pastry Crust
  Vegan    Crust  
Last updated 6/12/2012 1:28:17 AM. Recipe ID 63586. Report a problem with this recipe.
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      Title: Veg. time's vlf vegan pastry crust
 Categories: Digest, Nov.
      Yield: 1 Servings
 
    1/2 c  Warm soymilk
      3 tb Leftover mashed potatoes or
      3 tb Instant mashed potato flakes
           Mixed wi
           With 2 1/2 Tbs. hot water
      1 tb Maple syrup or honey
      1 ts Regular dry yeast or 1/2
        ts Instant yeast
    1/4 c  Whole wheat flour (not
           Pastry flour)
    1/2 ts Salt
      2 tb Frozen apple juice
      1 c  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 




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Recipe ID 63586 (Apr 03, 2005)

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