Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [177]
1½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon baking powder
⅓ cup cold nonhydrogenated vegan shortening
¼ cup cold water, plus 2 tablespoons if needed
2 teaspoons apple cider vinegar
IN A large mixing bowl, combine the flour, sugar, salt and baking powder. Add the shortening by the teaspoon, but you don’t need to be precise about this. You just want to add it in small chunks in three batches and then cut it into flour with each addition. Cut the shortening in until the dough is crumbly and pebbly.
Combine the vinegar with ¼ cup of the water. Add the mixture to the dough in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to 2 tablespoons more water.
Gather the dough into a ball and knead gently a few times, just until it holds together. Sprinkle a clean work surface with flour, then flatten the ball into a disk. Wrap in plastic wrap and refrigerate for about an hour.
When ready to roll out the crust, place a large piece of baking parchment on your work surface. Unwrap the dough and place it on the parchment. Sprinkle your rolling pin with flour and roll the dough into a 12-inch circle. It may slip around a bit from the parchment, but that’s okay, just work steadily and gently. Your crust is now ready to use.
If using as a bottom crust, lift the parchment and flip the crust into the pie plate. Tuck in and trim the edges.
If using as a top crust, lift the parchment and flip the crust onto the filling. Trim the edges and press with the tines of a fork to get pretty edges, or pinch the circumference with your thumb and forefinger.
NOT-TELLA
MAKES ABOUT 1 ½ CUPS
PREPARATION TIME: UNDER 30 MINUTES
There’s a certain commercially prepared chocolate-hazelnut spread that often makes an appearance spread on cookies or slathered in crepes, which is both sorely missed and lamented by vegans and those looking to eat just a little bit healthier.The name brand we’re thinking of contains hydrogenated oils and artificial flavors, among other undesirable ingredients, which we think such a wonderful combination of chocolate and hazelnut (in a great spreadable form!) could well do without.
This homemade version is far from being health food (yes, that’s ten tablespoons of oil you see). However, you can be certain of its wholesomeness since it’s made at home (try using organic ingredients). It’s a little less sweet than the commercially prepared stuff, which allows the cocoa and toasted hazelnut flavors to really shine.While it won’t fool a die-hard fan of the original, ours has a thick, fudgelike texture—like a luxurious nut butter—and a deep, distinctively nutty flavor and aroma.
This is best used as a spread (as it doesn’t really melt), such as on crepes, scones, toast, or sandwiched between oatmeal cookies or gingersnaps. It would be wonderful gently dabbed onto sliced bananas or fresh, ripe strawberries, or stuffed into dates. And of course, the simplest and best vehicle of all is a thick slice of crusty French bread. The flavor develops even more when it’s allowed to sit overnight.
1 generous cup (about 5 ounces) toasted, skinned hazelnuts (see tip)
2 tablespoons hazelnut liquor (such as Frangelico), or
1½ teaspoons hazelnut extract
¼ teaspoon vanilla extract
¾ cup confectioners’ sugar
¼ cup unsweetened cocoa powder, regular or Dutch- processed
2 tablespoons plain soy milk powder
8-10 tablespoons peanut or hazelnut oil, or a combi- nation of both
EMPTY THE hazelnuts into your food processor bowl. Set the food processor to “pulse” and process the hazelnuts into crumbs.