Perfect Pie Crust Yeast Pasty Dough Crisp Corn [censored] with Autumn Greens Mushroom Pot Pie Veggie Pot
Pie Tofu, Leek & Potato Pie Alsatian Onion Pie Vegetable Quiche Maple Pecan Mincemeat Pie Coconut-
Topped Berry Pie
Perfect Pie Crust
Makes enough for a 9-inch double-crust pie. 2 cups whole-wheat pastry flour
3/4 teaspoon salt 1 tablespoon Sucanat
4/4 cup canola oil
5/2 cup soymilk
Stir together dry ingredients. Add oil, and mix until fine crumbs form. Add soymilk all at once.
Stir quickly and thoroughly. Allow mixture to sit for five minutes. (Mixture will look too wet).
Dampen countertop. Cover the space with plastic wrap, sprinkle a tablespoon of flour, then add
dough. Form dough into a round disk, cover with another piece of plastic wrap, and roll out. This
crust is quite moist. Keep covered until ready to put in pie plate. Source: www.tasteofhealth.net
Yeast Pasty Dough 30 servings
1 1/2 cup Warm water 1 Tbsp Active dry yeast
6/2 tsp raw cane Sugar or maple syrup
7/3 cup Plus 2 tablespoons olive oil 1 1/2 tsp Salt 2 cup Whole wheat flour 2 1/2 cup unrefined
White flour 1 Egg replacer 1 Tbsp soy Milk or water)
I love little pies of any description. In the case of samosas, they don't even have to have meat in
'em. Here's a recipe for pastry dough using yeast that you can fill and bake. Recipes from all over
the world can be used for "turnovers". Dissolve yeast and sugar in 1/2 cup of the warm water. Let
stand for 10 minutes until bubbly. Then stir in remaining warm water 1/3 cup olive oil, salt and whole-
wheat flour. Mix well. Stir in 2 cups unrefined white flour and as much of the rest as needed to
make a soft dough. Knead well. Oil the sides of a large bowl with the remaining 2 tablespoons of
olive oil. Put the dough in the bowl and turn to coat with oil. Let rise until doubled, 1 hour.
Punch dough down and let sit for 10 minutes. Roll dough into 20 x 24-inch rectangle and cut into 4 x
4-inch squares. Fill with the salmon-rice or other desired filling. Fold over and seal. Trim excess
pastry and decorate top of turnover. Let rise for 10 minutes. Mix egg replacer and soy milk (or
water) to make an egg wash and brush it on top of the turnover. If you don't have any egg replacer,
just the soy milk or water will do. Fill with desired filling, left over curry or mixed spring-roll
type vegetables are very nice. Use in place of philo pastry. Bake in a 400F oven for 20 to 25
minutes until golden. Makes 30 pasties. Adapted From the San Francisco Chronicle, 8/10/88. Posted by
Stephen Ceideberg; November 11 1992.
Crisp Corn [censored] with Autumn Greens and Hazelnuts
For the [censored] shells: 1 cup unbleached flour 3/4 cup plus 1/4 cup fine cornmeal 1/2 teaspoon sea salt
10 tablespoons (1 stick plus 2 tablespoons) chilled vegan margarine, cut into small pieces 2
tablespoons vegetable shortening 5 tablespoons ice water For the filling: 1 to 2 tablespoons olive
oil 1 to 2 garlic cloves, chopped 9 cups (more or less) greens, freshly washed, coarsely chopped
(use kale, Swiss chard, spinach, turnip greens, or broccoli rabe; greens will reduce in volume as
they cook) Sea salt 1/2 cup chopped hazelnuts
To make the shells, in a large bowl combine the flour, 3/4 cup of the cornmeal, and the 1/2 teaspoon
of sea salt (more, if you use unsalted butter). Add the pieces of butter or margarine and the
vegetable shortening. Using two knives or a pastry blender, work the butter and shortening into the
flour mixture until it looks like coarse meal. Sprinkle with the ice water and mix until dough holds
together. Gather the dough into a ball, wrap, and refrigerate for at least an hour. About half an
hour before serving, preheat the oven to 350F. Sprinkle your work surface with the remaining 1/4 cup
of cornmeal and roll out the dough as thinly as you can. Cut into rounds to fit six individual [censored]
tins and press the dough gently into the tins. Bake 10 to 20 minutes or until crisp. Allow to cool
slightly and remove from tins. Bake 10 to 20 minutes or until crisp. Allow to cool slightly and
remove from tins. Meanwhile, to make the filling, heat the olive oil in a medium-sized saucepan over
medium-high heat. Add the chopped garlic and stir until coated with oil. Now add the greens and
cook, stirring often, until crisp-tender and fragrant. Salt to taste. Heap the shells with the
cooked greens and sprinkle with the chopped hazelnuts. Adapted from Witch in the Kitchen, by Cait
Johnson (Inner Traditions, 2001).
Mushroom Pot Pie 12 servings
Lattice Topping
8/3 cup Soy milk 1 Tbsp Sugar
9/2 tsp Salt 2 tsp Oil 1 tsp Dry yeast 3 Tbsp Warm water 1 3/4 cup All-purpose unbleached flour
Vegetable Filling 3 cup Mushrooms, quartered 2 cup Corn 2 ea Zucchini, sliced & quartered 1 ea
Red bell pepper, chopped 1 ea Onion, chopped 2 tsp Oregano Creamy Sauce 2 Tbsp Oil 2 Tbsp All
purpose unbleached flour 1 1/2 cup Soy milk
10/2 tsp Salt
11/2 tsp Black pepper
Topping: Combine the first four ingredients in a small saucepan & heat until the sugar has
dissolved. Set aside. Dissolve yeast in a small bowl in warm water. Set aside. Beat together the
reserved milk mixture & 1/2 cup flour in a medium sized bowl. Mix in the yeast. Add 1 cup flour &
continue to mix. Add enough of the remaining flour to make a soft dough. Cover with a damp towel &
allow to rise until doubled in size, about 1 hour. Punch down, knead & let rest for 5 minutes.
Filling: Placing all filing ingredients in a large skillet & sprinkle with water. Steam for 5
minutes. Drain & transfer to a 3-qt casserole. Sauce: Heat oil in a small pot & stir in the flour.
Whisk in the milk & cook over low heat until the mixture is smooth & thick. Stir in the salt & black
pepper & pour over the vegetables. ASSEMBLE: Roll dough into a 10" square & cut into 1" wide strips.
Weave strips into a lattice & place on top of the casserole. Tuck edges in, cover & let rise for 20
minutes. Preheat oven to 375F. Bake until browned, about 30 minutes.
"Vegetarian Gourmet" Winter
Veggie Pot Pie
2 tablespoons olive oil 1 onion, chopped 8 ounces mushrooms 1 clove garlic, minced 2 large carrots,
diced 2 potatoes, peeled and diced 2 stalks celery, sliced 1/4 inch wide 1 teaspoon kosher salt 1
teaspoon ground black pepper 2 cups cauliflower florets 1 cup fresh green beans, snapped in 1/2 inch
pieces 3 cups vegetable broth 2 tablespoons cornstarch 2 tablespoons soy sauce 1 recipe pastry for a
9 inch single crust pie
Preheat oven to 425 degrees F (220 degrees C). Heat oil in a large skillet or saucepan. Add the
onions, mushrooms, and garlic; saute briefly. Mix in the carrots, potatoes and celery. Sprinkle with
salt and pepper; stir well. Mix in the cauliflower, green beans and vegetable broth. Bring to a boil
then turn heat down to a simmer and cook until vegetables are barely tender, about 5 minutes. 4 In a
small bowl mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely
dissolved. Add this mixture to the pan of vegetables and stir until sauce thickens, about 3 minutes.
5 Press the crust into an 11x7 inch baking dish. Pour the filling into the crust and cover the pie
filling with the top crust. 6 Bake for 30 minutes or until the crust is brown. Makes 6 servings
Submitted by: Pam Smith
Tofu, Leek & Potato Pie
2 lb potatoes 10 oz Block of Firm Tofu 1 Large Leek 1 clove garlic 2 oz vegan margarine Soya Milk
salt (to taste) Black Pepper (to taste) Juice of 1/2 Lemon Wholewheat Pastry Flan Case
Peel, boil and then mash the potatoes with a little soya milk to make them soft and creamy.
Meanwhile chop the leek and saute in the vegan margarine with the crushed garlic until soft. Make a
wholewheat flan case and bake it blind for a few minutes (see below for pastry making.) Mash the
tofu. Mix the mashed potatoes, tofu, leeks, salt, pepper and lemon juice in a bowl. Pile the potato
mixture into the flan case and bake at gas mark 6 for 20 - 30 minutes. Serve hot with peas, carrots
and a white sauce or cold with salad.
Wholewheat Pastry Flan Case
6 ounces Wholewheat flour 3 ounces margarine pinch of salt little water
Place the flour in a mixing bowl and add the salt, mix well. Chop the margarine into small pieces
and add it to the flour. Rub the vegan margarine and the flour lightly together with your fingers
until an even breadcrumb like consistency is reached. Add a little water and mix until the pastry
forms into a ball, adding a little more water if necessary. Roll the pastry out on a floured surface
to a circle a little larger the the diameter of the flan case. Grease the flan tin with margarine
and press in the pastry. Trim the edges. Use as described in the recipes requiring a flan case.
E-Mail to [email hidden] european-european-Open ↗
vegetarian.org/lists/onerecipe.php?t=7&language=en&recip e_id=1334
This is a recipe of the database from the European Vegetarian Union EVU.
Alsatian Onion Pie Makes one 9-inch pie
2 Tbsp. oil 3 large onions, finely diced 1 cup soymilk
12/3 cup firm/extra firm tofu, crumbled 1 1/2 tsp. salt
13/4 tsp. pepper
14/8 tsp. nutmeg 2 Tbsp. unbleached flour 1 Tbsp. couscous 1 unbaked wholemeal pie shell
Saute onions in oil until soft. Blend the tofu, soy milk, salt, pepper, nutmeg, and flour in a food
processor until smooth. Combine with onions and add couscous. Pour into pie shell. Bake in a 350
degree preheated oven for about 30 minutes. Done! Source: Friendly Foods by Ron Picarski
Vegetable Quiche Yield: one 10-inch quiche (serves 6)
2 cup potatoes, shredded
15/4 cup onion, grated 3 Tbsp unbleached all-purpose flour
16/2 tsp. salt 1 head cauliflower, broken into bite- size florets steamed (about 4 1/2 cups)
16(1.5 oz.) pkg. firm lowfat* silken tofu 1 1/4 cup water
17/3 cup nutritional yeast flakes
18/3 cup quick-cooking rolled oats 4 Tbsp arrowroot or cornstarch 3 Tbsp fresh lemon juice 1 Tbsp
onion granules 1 tsp. salt
19/2 tsp. garlic granules
20/8 tsp. turmeric
21/2 cup scallions, thinly sliced 2 Tbsp vegan bacon bits (optional) paprika
Preheat the oven to 400F. For the crust, place the potatoes and onion in a bowl and toss together.
Sprinkle on the flour and salt and toss again, using a fork or your hands. Pat into a non-stick or
well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom and up
the sides. Bake for 30 minutes. Remove from the oven and spray oil over the crust. Return the crust
to the oven to crisp and bake for 15 minutes more, until the surface is lightly browned. Let cool
while you prepare the filling. Reduce the oven temperature to 375F. Prepare the cauliflower and
steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large
bowl. Place the next ten ingredients in a blender, and process until the oats are finely ground and
the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil,
stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire
whisk or wooden spoon, until very thick and smooth. Remove from the heat and stir in vegan bacon
bits. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the
filling into the crust, and dust the top liberally with paprika. Bake for 25-50 minutes, until
golden brown. Let rest for 10 minutes. serve warm or at room temperature. This is also delicious
cold the following day. Ladonna yahoogroups.comChristian Vegan CookingOpen ↗
Maple Pecan Mincemeat Pie Yield: 8 servings
Mincemeat Filling 4 oz Tempeh 2 ea Apples, peeled, cored, diced
22/2 cup raisins
23/2 cup currants
24/2 cup dates, chopped
25/3 cup pecans, chopped
26/2 cup maple syrup
27/2 cup orange juice 1 Tbsp orange peel, grated 1 tsp cinnamon
28/2 tsp mace pie crust 1 2/3 cup wholewheat pastry flour
29/4 cup oil
30/4 cup orange juice
Filling: Steam tempeh for 20 minutes, then either shred or dice finely. Stir into the remaining
ingredients in a large saucepan. Bring to a simmer & cook for 10 minutes, stirring occasionally.
Remove from heat & set aside to cool. CRUST: Preheat oven to 400F. Combine all the pie crust
ingredients until a soft dough is formed. Add more juice if necessary. Divide into 2 pieces, one
slightly larger than the other. Place larger ball of dough onto a lightly floured surface & roll
into a 9" circle. Place into an 8" pie plate. Spoon filling into the pie crust. Roll out remaining
ball of dough & place on top of the filling. Seal & crimp the edges. Bake for 10 minutes & then
reduce the heat to 325F & bake until the crust is lightly browned, about 30 minutes. Cool & serve.
"Vegetarian Gourmet", Winter 1995
Coconut-Topped Berry Pie
Filling 2 cup Strawberries 1 Tbsp Quick cooking tapioca
31/3 cup Granulated sugar Juice of 1 lemon 2 cup Blueberries Pastry for 9-inch pie crust Topping 3
Tbsp All purpose flour 2 Tbsp Brown or granulated sugar 1 Tbsp vegan margarine
32/4 cup Shredded or flaked coconut
Preheat oven to 400 F. Cut strawberries into 1/4-inch-thick slices and place in a large bowl with
remaining filling ingredients. Stir well to evenly distribute tapioca and sugar. Let stand for 10
minutes to allow tapioca to soften a little. Meanwhile, roll out pastry and fit into a 9-inch pie
plate. Trim and finish edge as you like. Do not [censored]. Set aside or refrigerate until ready to use.
Prepare topping by measuring flour and sugar into a small bowl. Stir with a fork until well blended.
Using your fingertips, rub margarine into flour mixture until it is the size of small peas. Gently
stir in coconut. Set aside. When fruit filling has sat for 10 minutes, turn into unbaked pie shell.
Bake on bottom rack of preheated 400 F oven for 30 minutes or just until filling starts to bubble
and edges of pastry are a light golden color. Then sprinkle topping over centre portion of pie,
leaving a 2-inch border of fruit showing around edge. Reduce heat to 350F. Bake for another 15 to 18
minutes or until topping is golden. When baked, transfer pie to a rack to cool for about 15 minutes.
Serve pie warm of at room temperature.
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