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Title: Nutty Wheat Pie Crust

1 1/2 C whole wheat pastry flour
1/2 C almond meal
2 T sugar
1/2 t salt
1/2 C canola oil
2 T cold water

Combine the pastry flour, almond meal, sugar, and salt in a medium mixing bowl.

Add the canola oil and mix until all the flour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough.

Form the dough into a ball and roll it out between two sheets of waxed paper. Remove the top sheet of waxed paper, place the pie pan over the dough, and invert the dough and pan together. Remove the remaining sheet of waxed paper and trim the edges of the crust with a knife.

For a no-bake pie, bake the crust alone in a preheated 350° F oven for 10 minutes. Cool before filling.

For a savory pie, omit the sugar.

From Nut Gourmet
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Title: Nut Milks

1/2 C nuts
2 1/2 C water
2 - dates, pitted
0 - dash of salt

Grind nuts into a fine meal in a mini-chopper or coffee grinder. Transfer to the blender and add water, dates, and salt. Process until creamy.

Strain through a fine mesh strainer to remove pulp, if necessary.

To make nut cream, reduce the water to 1 cup and leave everything else the same.

This recipe can be used with almonds, cashews, pistachios, walnuts, hazelnuts, Brazil nuts, pine nuts, macadamia nuts, and pecans. If desired, nuts can be soaked overnight prior to processing. This enhances the digestibility of the nuts.

From Nut Gourmet
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Title: Cashew Lime Dressing

1/2 C cashews
1/2 C lime juice
1/2 C canola oil
1/2 C water
2 - cloves garlic
1 1/2 t salt
1/4 t ground black pepper

Grind the cashews to a fine powder in small batches in an electric mini-chopper or coffee grinder.

Combine the remaining ingredients in the blender, add the ground cashews, and blend on low speed for a few seconds. Switch to high speed and blend until the dressing turns white and creamy.

Store in a covered container in the refrigerator. Shake well before serving.

From Nut Gourmet
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Title: No-Bake Pecan Crust

2 C raw pecans
3/4 C pitted dates
1/4 t salt
0 - canola oil

Place the nuts in a food processor, and grind them until they are a coarse meal. Add the dates and salt and process until thoroughly combined. Press the mixture into a very lightly oiled 8 or 9 inch tart pan.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Chocolate Peanut Butter Frosting

1/2 C creamy peanut butter
1/3 C unsweetened cocoa powder
1/2 C vegan milk, or more as needed
2 1/2 C confectioners' sugar, sifted
1/4 t salt
1 t vanilla extract

Cream together the peanut butter and cocoa. Add the vegan milk and beat until smooth. Add the sifted confectioners' sugar, salt, and vanilla, then add a little more vegan milk at a time to reach a good spreading consistency.

From Joy of Vegan Baking
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Title: Egg Replacers

1 1/4 t Ener-G egg replacer plus 2 T water
1 T ground flaxseeds plus 3 T water
1/4 C drained soft tofu plus 1/2 t baking powder
1/4 C pureed fruit plus 1/2 t baking powder

Any of these four options will work as a substitute for one egg in baked goods.

From Vegan Planet
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---begin-tinykitchen---
Title: Seitan Cutlets

6 C vegetable stock
3 T soy sauce
1 1/4 C vital wheat gluten
1/2 C cold vegetable stock
1/4 C soy sauce
1 T olive oil
2 - cloves garlic, pressed
1 t grated lemon zest

Preheat the oven to 350°F.

Bring the vegetable stock to a boil in a pot. Turn off heat and keep covered.

Place the wheat gluten in a mixing bowl. Mix with 1/2 C cold vegetable broth, soy sauce, oil, garlic, and lemon zest. Knead until dough is elastic. Divide into six pieces. Stretch and knead each piece, pressing it to flatten it into a cutlet shape less than 1/2 inch thick.

Pour the heated vegetable stock into a 9x13 inch baking pan (glass or ceramic is best). Place the cutlets in the broth, and bake for about 30 minutes uncovered. Then turn the cutlets over and bake for additional 20 minutes.

Remove from the oven and place the cutlets in a colander to drain. Use immediately or store in the cooking liquid in a tightly covered container in the refrigerator.

From Veganomicon
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