Perfect Pie Crust
Yeast Pasty Dough
Crisp Corn Tarts 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
1/4 cup canola oil
1/2 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
1/2 tsp raw cane Sugar or maple syrup
1/3 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 Tarts with Autumn Greens and Hazelnuts

For the tart 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 tart 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
1/3 cup Soy milk
1 Tbsp Sugar
1/2 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
1/2 tsp Salt
1/2 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
http://www.european-vegetarian.org/l...guage=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
1/3 cup firm/extra firm tofu, crumbled
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 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
1/4 cup onion, grated
3 Tbsp unbleached all-purpose flour
1/2 tsp. salt
1 head cauliflower, broken into bite- size florets steamed (about 4 1/2
cups)
1(10.5 oz.) pkg. firm lowfat* silken tofu
1 1/4 cup water
1/3 cup nutritional yeast flakes
1/3 cup quick-cooking rolled oats
4 Tbsp arrowroot or cornstarch
3 Tbsp fresh lemon juice
1 Tbsp onion granules
1 tsp. salt
1/2 tsp. garlic granules
1/8 tsp. turmeric
1/2 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 http://www.yahoogroups.com/group/Chr...-Vegan-Cooking


Maple Pecan Mincemeat Pie
Yield: 8 servings

Mincemeat Filling
4 oz Tempeh
2 ea Apples, peeled, cored, diced
1/2 cup raisins
1/2 cup currants
1/2 cup dates, chopped
1/3 cup pecans, chopped
1/2 cup maple syrup
1/2 cup orange juice
1 Tbsp orange peel, grated
1 tsp cinnamon
1/2 tsp mace
pie crust
1 2/3 cup wholewheat pastry flour
1/4 cup oil
1/4 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
1/3 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
1/4 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 prick. 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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