1 1/2  cups AP flour

1/2 teaspoon salt

1 1/4 cup cold vegan butter

1 T cold water

Sift the flour and salt into a large mixing bowl and add the cold vegan butter in chunks.  Mix with your hands and in the middle of it, add the cold water.  Once you have a big ball of dough, you’re ready.  Wrap it in plastic and refrigerate for about an hour before using.  You can do this up to 24 hours in advance, too.

When you’re ready to pull it out and use the pie crust, just sprinkle a little flour on your surface and remove the ball of dough from the fridge.  Knead it a few times with your hands to get some of the flour on it and then roll it out with a rolling pin to fit the pie pan that you are using.  Or, if you are making small pastries or empanadas, this would be your cue to cut it into the shapes you will be needing.

Happy Cooking!

What you need:

2 1/2 cups flour

1/3 cup brown sugar

2 1/2 t baking powder

1/2 t  baking soda

salt, about half a teaspoon

2 t cinnamon

1 t ground ginger

pinch of nutmeg

pinch of ground clove

2 T  soy yogurt

2 cups vanilla soy milk

1 – 15 oz can pureed pumpkin

1/3 cup veg oil

2 t  vanilla extract

maple syrup and vegan butter for topping

The directions for this recipe are incredibly easy, but you will need a waffle iron. 

Sift together the dry ingredients in one bowl and set aside.  In another bowl, combine the wet ingredients and mix really well until its all been brought together nicely.  Pour wet into dry and mix together.  Pour into waffle iron and there you go!

Enjoy!