Here is to fundamentals: “a central or primary rule or principle on which something is based”. There are many fundamentals that are taught, learned, or just subconsciously caught.

I oftentimes dislike the thought of perfecting the basics although knowing that a proficient understanding of fundamentals can elevate you to greater. Yes, I’m talking about success… success in cooking! This is why today I have a fundamental recipe that will make your pie game stronger.

This vegan and allergy-friendly recipe should make your baking life simpler! No longer will you need to go out and buy crust anymore to prepare your sweet or savory pie dish, this 5 ingredient crust will stand the gap and get the job done.

Let’s begin making some buttery and flakey vegan and gluten-free pie crust.

Reminder: This recipe is enough for the base and top of the pie

Ingredients:

• Gluten-free All-purpose Flour
• Cold Vegan Butter
• Organic Granulated Sugar*
• Salt
• Ice Water

Materials

• Food Processor or Dough Blender
• Measuring Cups & Spoons
• Saran(plastic) Wrap

Tip: for savory dishes remove sugar from ingredients and prepare the dough as written

In your food processor first combine flour, sugar*, salt by lightly pulsing

Once all dry ingredients are combined, add your cold vegan butter to the food processor (small chunks or do diced butter will do) pulse/blend until butter and dry ingredients form a chunky sand-like texture.

Tip: To ensure the butter is cold enough place in freezer for 10-20mins, if not already in small chunks or diced slice the butter and place in the freezer for 10 more mins for optimal cold temperature

Next, begin to add in 2-3 tablespoons of ice-cold water and blend in the food processor on the “dough” setting for 3-5 seconds.

Repeat step until reaching 9-10 tablespoons, during this process the dough should transition from a sand texture to ball form.

Reminder: only add 2-3 tbsp of water at a time, if too much water is added, the dough will become sticky and will not form the flakey crust when a pie is prepared.

Once the dough is formed remove for bowl or food processor and form a ball-like structure.

Split the dough in half,

Now, wrap each half in saran (plastic) wrap and place into the refrigerator for at least one(1) hour before preparing your pie.

Tip: The dough can be stored up to 1-2 days in the refrigerator.

Vegan Pie Crust

Chastiti Johnson

This recipe is a top 8 free, allergy-friendly recipe

Print Recipe

Prep Time 15 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Servings 1 Pie

Equipment

• Food Processor or Dough Blender
• Measuring spoons and cups
• Saran(plastic) wrap

Ingredients

  

• 2 cups Gluten-free All-purpose Flour
• 2 tsp Sugar *exclude for savory dishes
• 1 tsp Salt
• 1 cup Cold Vegan Butter Diced
• 10 Tbsp Ice Cold Water

Instructions

 

• In a food processor (or a bowl, whisk) pulse the dry ingredients (flour, sugar, salt) until combined
• Next, add cold dices of butter to the dry ingredients and blend and pulse until a chunky sand-like texture is formed
• Once the butter and dry ingredients are combined, begin to add 2-3 tbsp of cold water and blend on the "dough" setting for 5-10 seconds
• Repeat until 9-10 tbsp has been added to the mixture or until a ball of dough begins to form in the processor
• Once the water has been added, remove the ball of dough from the processor and split the dough into two halves
• Once split, wrap each half of dough in saran(plastic) wrap and refrigerate for 1 hr

Keyword Allergy Friendly, Pie Crust, Vegan baking

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When it comes to appetizers fried onion rings quickly come to mind.

Most of the time they are beer battered and deep fried.

However, for some reason thick battered onion rings have never appealed to me.

So we are going to be making light and flakey onion rings.

Ingredients:

• 1 Sweet Onion
• 1 cup Vegan Buttermilk*
• 1/2 cup Gluten Free Flour
• 1/2 tsp Baking Powder
• 1 tsp Oregano
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Pepper
• Avocado oil spray

Directions:

Tip: If you don’t have vegan buttermilk take mix 1 cup of dairy free milk and 1 Tbs of vinegar (or lemon juice)

Tip: You can thicken onion coat by repeating dredging process

5. Spray onions with avocado oil and cook onion rings in air fryer at 350 degrees for 10-15mins

Serve & Enjoy

Chocolate Chip Cookies are quite a nostalgic treat for me. To be honest, during college chocolate chip cookies are what helped me get through my undergraduate days.

Since being in quarantine I have had to make many adjustments to my daily diet after learning that my food intolerances were much more impactful to my life than I thought.

Because I have intolerance to about 6 out of the top 8 allergies I have had to consider more vegan and plant based meals, however, your girl still eats meats… Hence the “dichotomy of inspiration”.

Today I am going to share with you my vegan version of this classic cookie.

Let’s Get Started!

One things that is great is this recipe has only 9 ingredients… often times vegan desserts can have a multitude of ingredients that you haven’t even heard of.

“Ain’t nobody got time for dat!”

First, you want to begin by mixing your wet ingredients. Start with your melted vegan butter, granulated sugar, and brown sugar.

Once mixed incorporate Homemade Applesauce, vanilla, and oat milk

Next, you want to incorporate your dry ingredients.

In a separate bowl combine your flour, baking soda, and sea salt. After combined you can gradually mix in your dry ingredients into your wet mixture.

Now you will start to see a dough like mixture however we can’t forget the star of the show… Vegan Chocolate!

Now it is time to incorporate the star of the show into our dough.

Once dough is fully combined cover bowl with plastic wrap and let refrigerate for 30-45mins

After refrigerated, with a cookie scoop, scoop and place dough onto pan and let cookies bake for 10-12mins at 350 degrees.

Allow cookies to cool for 3-5min and serve with your favorite dairy free milk! Enjoy!

Vegan Chocolate Chip Cookies

Chastiti Johnson

9 ingredients. Top 8 allergen-free recipe.

Print Recipe

Prep Time 55 minutes mins

Cook Time 12 minutes mins

Chill Time 3 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• ½ cup Soy-free Vegan Butter Melted
• ½ cup Granulated Sugar
• ¾ cup Light Brown Sugar
• 1 tsp Vanilla Extract
• ¼ cup Homemade Applesauce
• ⅛ cup Vanilla Oat Milk
• 1½ cup Gluten-free Flour
• ½ tsp Baking Soda
• ¼ tsp Sea Salt
• ½ bar Dairy-free Dark Chocolate Chopped

Instructions

 

• In a large bowl mix melted vegan butter, granulated sugar, and brown sugar
• Once mixed add in vanilla, homemade applesauce, and oat milk and stir until consistent
• In a separate bowl, mix the gluten-free flour, baking soda, and sea salt
• Gradually incorporate and mix in the flour mixture into the wet ingredients bowl
• Once wet and dry ingredients are combined, with hands, mix in dark chocolate pieces
• Cover the bowl of Cookie Dough with plastic wrap and refrigerate for 30-45mins
• After refrigerated, preheat oven to 350°
• With cookie scope, scope cookie dough into medium size balls and place them on baking sheet an equal distance apart
• Place cookies into the oven and bake for 10-12min
• Once baked let cookies cool for 3-5mins and serve

Keyword Chocolate Chip Cookies, Cookies, Recipies, Top 8 allergy free, Vegan