Vegetables recipes

Vegetable Pastry Crust

Course : Vegetables
Serves: 1

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Ingredients:

1/2 cup warm soymilk

3 tablespoons leftover mashed potatoes or

3 tablespoons instant mashed potato flakes mixed with 2 1/2 tbs. hot water

1 tablespoon maple syrup or honey

1 teaspoon regular dry yeast or 1/2 t instant yeast

1/4 cup whole wheat flour -- (not pastry flour)

1/2 teaspoon salt

2 tablespoons frozen apple juice

1 cup unbleached flour

Preparation / 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 hour

Nutritional Information:

502 Calories (kcal); 1g Total Fat; (0% calories from fat); 16g Protein; 110g Carbohydrate; 0mg Cholesterol; 1067mg Sodium

Vegetable Pastry Crust

Ingredients:

Preparation / Directions:

Nutritional Information:

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