Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 YOU can also make pizza dough from a pie crust recipe.I do alot.also I use the gf bisquick to make pizza crust it comes out great. GOD LOVES YOU & IS ALWAYS WITH YOU, CAROLYN MALONE TUPPERWARE CONSULTANT www.my.tupperware.com/carolynmalone --- On Wed, 12/31/08, Colleen McLaughlin <cr215 wrote: Colleen McLaughlin <cr215 RE: yeast free vegan pie crust Wednesday, December 31, 2008, 5:30 PM Guys I'm sorry I meant pizza dough Brenda-Lee Olson <shalomaleichemacade my (AT) gmail (DOT) com> Tuesday, December 30, 2008 4:46 PM Vegan-and-Gluten- Free@ .com Re: [Vegan-and-Gluten- Free] yeast free vegan pie crust Just wondering, does anyone actually know of a pie crust with yeast. I would think any gf crust would be yeast. LadDonna, what do you use to replace egg in pie crusts. I have a request from my husband for both and apple and a pumpkin pie and the fillings are no problem, but I was thinking of trying the squash puree in place of the egg in my mother's Neverfail Pie Crusts recipe. BL On Tue, Dec 30, 2008 at 12:17 PM, Gracious Hospitality < gracioushospitality @gmail.com> wrote: > > I am looking for a yeast free, gluten free vegan pie crust i tried > > looking it up in the files but couldn't find it (not computer savvy) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 On Dec 31, 2008, at 8:18 PM, amberlyn1 wrote: > I found a > mayo in the UK that is soy-free and vegan but they don't ship > overseas... ============= how I wish we could find one of those here in the US. I would love the odd bit of mayo. I use Spectrum Canola mayo for my daughter because it is soy free but I can't tolerate the eggs. Sherene --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I made this pizza the other day. it was delicious http://www.bookofyum.com/blog/gluten-free-dairy-free-soy-free-challenge-4-df-cf-\ cheezy-pine-nut-pizza-recipe-2474.html I'm pretty sure that you can leave out the yeast with impunity as it is a nice, thin crust. Sherene PS. despite some of the recipes I throw out here and there, my actual diet is very austere. LOL. I've managed to put my RA into remission completely and reduce my cholesterol from over the 200's to 160 through following Joel Fuhrman's strict vegan version of Eat To Live. --http://homeschooledtwins.blogspot.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Thank you, Sherene. This looks yummy. Have a great day and a Happy New year. - Danielle ________________________________ Sherene Silverberg <sherene Wednesday, December 31, 2008 7:01:18 PM Re: yeast free vegan pie crust On Dec 31, 2008, at 7:25 PM, DMHS wrote: > Is it called, " Impossible Pumpkin Pie " ? I have not been able to find > it, so far, at the Fat Free Vegan web site. >> ====== http://blog. fatfreevegan. com/2006/ 10/and-answer- is.html Sherene --http://homeschooled twins.blogspot. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Thank you, Sherene! This looks yummy. Have a great day and a Happy New Year! - Danielle ________________________________ Sherene Silverberg <sherene Wednesday, December 31, 2008 7:01:18 PM Re: yeast free vegan pie crust On Dec 31, 2008, at 7:25 PM, DMHS wrote: > Is it called, " Impossible Pumpkin Pie " ? I have not been able to find > it, so far, at the Fat Free Vegan web site. >> ====== http://blog. fatfreevegan. com/2006/ 10/and-answer- is.html Sherene --http://homeschooled twins.blogspot. com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 thanks Kim --- On Wed, 31/12/08, Kim <bearhouse5 wrote: Kim <bearhouse5 Re: yeast free vegan pie crust Wednesday, 31 December, 2008, 7:34 PM Hi Colleen, Go to the Files ( http://groups. / group/Vegan- and-Gluten- Free ). Click on " ***Recipes Posted to VGF*** " then " Mains " then " Pizza " Barbara's Gluten Free Pizza Crust (SF) and Pizza Crust - 2 (SF) both appear to be yeast free. Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Thanks Carolyn --- On Tue, 30/12/08, Carolyn Malone <honeycomb44 wrote: Carolyn Malone <honeycomb44 Re: yeast free vegan pie crust Tuesday, 30 December, 2008, 4:52 PM here are a few recipes: Gluten-Free Vegan Pie Crust 1/2 cup shortening 1 1/2 cups rice flour 4 tbsp cold water Preheat oven to 400 degrees. Cut shortening into rice flour until a crumb like texture forms. Add water. Work dough with hands until soft and form into ball. Place dough in 8 inch pie pan and press it into the bottom and sides, use the back of a spoon or fingers. Use fork to prick the bottom of the crust to prevent buckling. Place crust in oven and bake for 12 to 15 minutes, or until edges are golden brown. ------------ --------- --------- --------- --------- --------- - Basic Vegan Pie Crust Recipe 2 cups gf flour 1 tsp salt 1/4 cup cold water 3/4 cup solid vegetable shortening (not margarine!) Combine the flour and salt. Take about 1/3 cup of the flour and mix it together with the cold water. Cut the vegetable shortening into the remaining flour until crumbly. Add the flour and water and mix just until a dough is formed. Roll onto a lightly floured surface to about a 1/4 inch thickness. Roll to a 1/8-inch thickness and gently press into a pie tin. ------------ --------- --------- --------- --------- --------- - Lemony Vegan Pie Crust Recipe 2 cupsgf flour 1 tsp salt 2/3 cup margarine, cold 1/4 cup ice water 1 tbsp lemon juice, cold Mix together the flour, salt and lemon peel. Cut in the margarine until mixture has a crumbly texture. In a separate bowl, combine the ice water and lemon juice. Slowly add to the dry ingredients, mixing gently, just until a dough is formed. Roll out on a lightly floured to about 1/4 inch thick, and line pie pan with dough. ------------ --------- --------- --------- --------- --------- - Gluten-Free Pie Crust 1 cup white rice flour 1/2 cup brown rice flour 1/2 cup arrowroot 6 tablespoons tapioca starch 6 tablespoons potato starch flour 1/2 teaspoon salt 1 teaspoon xanthan gum 1 teaspoon baking powder 1 cup (2 sticks) butter, cut into 1/2-inch pieces-dairy free Place flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum and baking powder in the bowl of a food processor and process until all ingredients are thoroughly combined. Add butter and pulse until mixture almost gathers together; it will be a little dry at this point. While processor is running, drizzle in 1/2 to 1 tablespoon ice water. If the dough seems too moist, turn it out onto a board and coat it with a little potato starch. Wrap dough in plastic wrap and refrigerate for 2 hours or overnight. This dough can be rolled out using potato starch or rice flour to prevent sticking as you go along, or pressed with fingers into an oiled pie plate. Fill dough with filling of choice and bake as recipe instructs. ------------ --------- --------- --------- --------- --------- - VEGAN PIE CRUST 1 c plus 2 T rice flour mix 1 t xanthan gum a pinch of salt 1 T sugar 1 stick butter, margarine, shortening, or Earth Balance, sliced and frozen for about 20 mins 1/4 c cold seltzer 2 t cider vinegar In the bowl of your food processor, mix the flour, xanthan gum, and salt and sugar. Add the butter and pulse, until crumbly. Mix together the seltzer and vinegar, and pour in by tablespoons, until dough comes together. If you use all the liquid, and the dough feels too sticky, just dump it into a bowl, add about another tablespoon of flour mix, and work it into the dough until its smooth. Divide the dough in half, flatten on floured (with rice flour or sweet rice flour) pieces of wax paper into two disks, sprinkle with more flour, fold up and stick in the freezer while you prepare your fillings. ------------ --------- --------- --------- --------- --------- - The secret to successful vegan pie crust is to chill every single ingredient, plus the pastry blender and the bowl. " Use this vegan pie crust recipe for any pie, vegan or not. Makes enough for one single crust 9 inch pie. Double the recipe for pies with a top crust. You'll have a bit of crust left over for a few tarts or pie crust cookies, invented by children for children (cut out shapes with cookie cutter, sprinkle with sugar and cinnamon :-) For best results handle the dough with your hands as little as possible and begin with thoroughly chilled ingredients 1 1/4 cups gf all purpose flour 1/2 cup frozen Earth Balance veggie spread 2 T sugar (optional, for sweet pies) Ice water Chill flour in large mixing bowl for 1/2 an hour - the freezer is ideal Mix in sugar if using Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal. Gradually add the ice water, mixing it in with the pastry blender or fork Add water gradually, mixing with a fork, just until it starts to clump together Handling the dough as little as possible with your hands, form a ball of dough Chill the dough for 1/2 an hour before rolling Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin If the dough is too crumbly to handle allow the dough to warm up a bit before rolling For the best results, roll away from your body and after every one or two strokes with the rolling pin give the dough a slight clockwise turn Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate Carefully transfer the crust to the pie plate by folding the dough in half and quickly lifting it to the pie plate and than unfolding it Center the crust and trim so that the crust hangs slightly over the edge. Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you Continue clockwise in this manner until you have gone all way around the rim of the pie For a double crust add the filling and the top crust before trimming and fluting Slash 3 steam vents in the top crust in a spoke pattern or just make a large 'V' if your pie will be served alongside other non-vegan pies ------------ --------- --------- --------- --------- --------- - Perfect Vegan Pie Crust 3 cups gf all purpose flour flour 1 teaspoon salt ¾ cup margarine 5 to 6 tablespoons cold water In a medium bowl with fork, lightly stir together flour and salt. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so). For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim. Fold overhang under; pinch a high edge. Bake pie as recipe directs. ------------ --------- --------- --------- --------- --------- - Pecan Nut Pie Crust 1 cup pecan pieces (frozen) 2 T melted butter -dairy free 2 T sugar equivalent from artificial sweetener of your choice 1. Take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small). Pulse the processor until the largest pieces are as big as lentils or split peas. 2. Add the butter and the sweetener. Blend until it's mixed evenly and then quickly 3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly. ------------ --------- --------- --------- --------- --------- - Nut Pie Crust 2 cups ground salted peanuts or walnuts or pecans or almonds 3 tablespoons melted butter or margarine 1 tablespoon sugar (or equivalent amount of sugar substitute)  Combine the ground nuts, butter and sugar. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake at 350°F for 10 to 12 minutes. Cool and fill, as desired ------------ --------- --------- --------- --------- --------- - GOD LOVES YOU & IS ALWAYS WITH YOU, CAROLYN MALONE TUPPERWARE CONSULTANT www.my.tupperware. com/carolynmalon e --- On Tue, 12/30/08, Colleen <cr215 (AT) (DOT) co.uk> wrote: Colleen <cr215 (AT) (DOT) co.uk> [Vegan-and-Gluten- Free] yeast free vegan pie crust Vegan-and-Gluten- Free@ .com Tuesday, December 30, 2008, 7:52 AM I am looking for a yeast free, gluten free vegan pie crust i tried looking it up in the files but couldn't find it (not computer savvy) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Thanks LaDonna --- On Tue, 30/12/08, Gracious Hospitality <gracioushospitality wrote: Gracious Hospitality <gracioushospitality Re: yeast free vegan pie crust Tuesday, 30 December, 2008, 3:17 PM > I am looking for a yeast free, gluten free vegan pie crust i tried > looking it up in the files but couldn't find it (not computer savvy) Hi Colleen, Here's a direct link to pie crusts. There are many yeast free, vegan, and gluten-free pie crust recipes listed there: http://tinyurl. com/9gmbv7 Hope this helps. LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 A soy-free vegan mayo in the UK? What's the brand name? Sally http://aprovechar.danandsally.com On Wed, Dec 31, 2008 at 8:18 PM, amberlyn1 <amber_brown wrote: > Kim, > > It is odd but in the US I've found many of the manufacturers are > switching to soy and more and more food producers are using soy > because so many people think it is " healthy " . It isn't healthy for > everyone (my mother isn't allergic but has thyroid issues and she has > to avoid soy). A lot of people also assume that if the protein is > absent it is okay, but even the soy lecithin and oils will cause a > reaction in certain individuals. > > Much like gluten, is that many natural flavors listed on food labels > can be derived from soy and they don't have to disclose the source on > the label so you have to call. My favorite tomato sauce manufacturer > just switched from a basic tomato, olive oil & spices recipe to one > containing soybean oil and " natural flavors " . What's more natural > about a " flavor " vs. the actual food - other than the price - I'll > never understand. > > I wish I could get foods shipped here from other countries. I found a > mayo in the UK that is soy-free and vegan but they don't ship overseas... > > Amber > > --- In <%40>, > " Kim " <bearhouse5 > wrote: > > > > Hi Amber, > > > > > In Australia soy free vegan margarine is readily available in all > > supermarkets so it is not a problem for any Aussies here and recipes > > don't need any changes to make them soy free. > > > > I have gone through the recipes in that folder and corrected the few > > that did not have a star next to SF. Many were labelled years ago > > before I realised that a country as large as the US did not have a soy > > free margarine! If you find any that I have missed then please let me > > know. > > > -- " This isn't a matter of Republican and Democrat. It's not liberal. It's not conservative. It's simply common sense. This is a national emergency. . . . You have to be honest about the way the biosphere works, and we have to move this country very rapidly in a different direction. " --John Orr Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Sherene (re: mayo) I feel the same way. Now I just mash avocados for sandwiches but it isn't quite the same. Good, but different. Being off dairy and eggs plus eliminating soy is no fun! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I have an egg-free, soy-free, vegan mayo sub we make, which is based on a recipe in The Whole-Foods Allergy Cookbook. I use it on sandwiches (though we don't do sandwiches terribly often anymore) and in salads where I want something creamy. Here's the recipe, off my blog: *Egg-free, Soy-free, Dairy-free Mayonnaise Substitute* (Based on a recipe in the excellent *Whole Foods Allergy Cookbook*) meat of 1 avocado, sliced or cut in chunks juice of one half of a lemon 1-2 heaping teaspoons Dijon mustard (I use the grainy kind) 2 tsp.-1 T milk alternative (rice milk, hemp milk, etc.) a couple of dashes of paprika a pinch of salt a pinch of sugar, if you like your mayo a bit sweeter Combine all ingredients---using the lower ends of the amounts---in a food processor or blender. Pulse to combine. Taste, and add additional bits of any ingredients to get the mayo sub to your flavor preference. Sally http://aprovechar.danandsally.com On Thu, Jan 1, 2009 at 2:16 PM, Amber Brown <amber_brown wrote: > Sherene (re: mayo) > > I feel the same way. Now I just mash avocados for sandwiches but it > isn't quite the same. Good, but different. Being off dairy and eggs > plus eliminating soy is no fun! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 But margarine is just emulsified oil. Have you tried making your own spreads? http://www.recipecircus.com/recipes/Writermom77/MYO/Homemade_Margarine.html The recipe is for Homemade Margarine and requires lecithin. Sunflower lecithin is available from a limited number of manufacturers, but it is available. This is the emulsifier, the component which keeps things from separating. BL On Thu, Jan 1, 2009 at 11:16 AM, Amber Brown <amber_brownwrote: > Sherene (re: mayo) > > I feel the same way. Now I just mash avocados for sandwiches but it > isn't quite the same. Good, but different. Being off dairy and eggs > plus eliminating soy is no fun! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 I came across this recipe on the net also. http://www.angelfire.com/mi/FAST/margarine.html , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > But margarine is just emulsified oil. Have you tried making your own > spreads? > > http://www.recipecircus.com/recipes/Writermom77/MYO/Homemade_Margarine.html > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 Sally, great recipe! Since I am allergic to all brassicas (meaning brussels sprouts, broccoli, cauliflower, kale, and yes, even mustard - and just about everything in between!) I wonder if you have any ideas on what would be a good sub for the mustard? A little wine or champagne vinegar maybe? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 What is the correct name of this recipe. Thanks, Elite The subject line in this post has nothing to do with the recipe So will you please change as the subject changes. Thanks, On Behalf Of Sally Parrott Ashbrook Thursday, January 01, 2009 1:31 PM Re: yeast free vegan pie crust I have an egg-free, soy-free, vegan mayo sub we make, which is based on a recipe in The Whole-Foods Allergy Cookbook. I use it on sandwiches (though we don't do sandwiches terribly often anymore) and in salads where I want something creamy. Here's the recipe, off my blog: *Egg-free, Soy-free, Dairy-free Mayonnaise Substitute* (Based on a recipe in the excellent *Whole Foods Allergy Cookbook*) meat of 1 avocado, sliced or cut in chunks juice of one half of a lemon 1-2 heaping teaspoons Dijon mustard (I use the grainy kind) 2 tsp.-1 T milk alternative (rice milk, hemp milk, etc.) a couple of dashes of paprika a pinch of salt a pinch of sugar, if you like your mayo a bit sweeter Combine all ingredients---using the lower ends of the amounts---in a food processor or blender. Pulse to combine. Taste, and add additional bits of any ingredients to get the mayo sub to your flavor preference. Sally http://aprovechar.danandsally.com On Thu, Jan 1, 2009 at 2:16 PM, Amber Brown <amber_brown <amber_brown%40verizon.net> > wrote: > Sherene (re: mayo) > > I feel the same way. Now I just mash avocados for sandwiches but it > isn't quite the same. Good, but different. Being off dairy and eggs > plus eliminating soy is no fun! > > > Quote Link to comment Share on other sites More sharing options...
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