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!

1/2 t  salt

1/2 C  Soy butter, cut into small pieces

1 1/2 t  Egg replaces and 2 tablespoons water

1/3 C  cold water

1 T  apple cider vinegar

Mix the flour and salt together and then add the soy butter, all while mixing it with your hands until the mixture forms little pebble-sized lumps.  Set aside.  In a seperate bowl, combine in the egg replaces, 2 t water and mix together.  Add the vinegar and the rest of the water.  Combine dry and wet mixtures and mix well.  On a floured surface, knead the dough 2 or 3 times just to bring it together.  Cover and chill for 1 hour.

Heat the oven to 350 F and roll out the dough on a floured surface.  Make your empanadas whatever size you like – I usually cut my dough in circles with a 6 inch diameter.  Place the filling inside and then fold the dough over.  If its a little dry and doesn’t want to stick together around the edges, use a little water to soften it up and seal with a fork.  Brush the tops of the empanadas with a little olive oil and bake until golden brown.

Serve with whatever dipping sauces you like!

This recipe is great as a main course, but can also be used as an appetizer to a Spanish or Mexican meal.  Your choice!

What you need:

1 large bulb garlic, peeled and chopped into large chunks

1/3 c  extra virgin olive oil

5 c  vegetable broth or stock

4 slices  firm texture or day old bread, cut into 1/2 in. cubes

1 ripe avocado, cubed

1 large ripe tomato, cored, seeded, and diced

4 green onions, broiled or grilled and chopped

fresh cilantro and lime for garnish

dash of cumin, chili powder, salt, and pepper to taste

All you need to do for this is heat up your stock in a large pot.  Roast the garlic in the olive oil until it is tender and golden brown.  Drain the oil from the garlic, reseving the garlic oil.  Toss the garlic into the stock.  In a hot oven, toast the bread cubes after you have tossed them with the garlic oil, cumin, and chili powder.  When they are crispy and golden brown, add them to the soup along with the avocado, tomato, green onions, cilantro,  and a sqeeeze of fresh lime.  Season with salt and pepper and you’re ready to go!  See how easy that was?