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:

8 oz buckwheat

1/2 oz butter (vegan)

salt

water

agave nectar/vegan cream/cinnamon

Roast the buckwheat in a dry frying pan until the grains have gone light and golden.  Then, put the buckwheat in an oven-proof dish and add enough boiling water to cover the grain.  Add the butter and salt.  Cover, and bake for 3 hours at 300 F.  This seems like a long time, so its best made the night before and then warmed up in the morning, or if you’re going to a brunch, this is a nice thing to take.

When its done, I often prefer to serve it with a few drops of vegan cream, a dash of cinnamon, and some agave nectar.  Enjoy!