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Pie Crust

Pie Crust

VEGAN VALENTINE’S DAY! | atleeeey



💖 hi! i made this video of lil pink/heart shaped foods for valentine’s day! the pop tarts were my FAV!!! + the mug cake bc SWEETS 💖 let me know which was ur favorite in the comments!

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R E C I P E S:

• VEGAN HEART SHAPED POP TARTS
Original recipe:
PIE CRUST:
2 1/4 cup all purpose flour
1/2 cup coconut oil
1 tsp salt
1 tablespoon sugar
1/2 cup almond milk (any dairy free milk works!)

FILLING:
Strawberry (or any) jam

FROSTING:
powdered sugar
beet powder
almond milk

• VEGAN HEART SHAPED PIZZA
DOUGH: (we cut this recipe in half)
5 cups flour + some for dusting
1 1/2 tsp active dry yeast
1 1/2 tsp sea salt
2 1/4 cups cold water
1 tbs extra virgin olive oil

PIZZA SAUCE:
1 can San Marzano tomatoes (v important)
2 tbsp olive oil
1/4 cup chopped onion
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
3 cloves garlic
2 tsp sugar
1 tsp salt

TOPPINGS:
anything u want tbh. i used black olives, pepperoncini & vegan cheese by follow your heart

• VEGAN PINK PASTA
Original recipe:
1/2 cup soaked raw cashews
3/4 cup water
3 cloves garlic
beet powder
salt
1/3 white wine
1/4 cup veggie broth
2 tbsp lemon
1 box pasta
1/3 cup starchy pasta water
+ follow your heart parmesan for topping!

• VEGAN MUG CAKE
1/2 cup cake mix (make sure the mix doesn’t have powdered milk in it!)
1/4 cup water
+ toppings like whipped cream & strawberries!

💖 Hair Dyes I used:
Arctic Fox | Violet Dream + Wrath + Poison + Orange Sunset + Cosmic Sunshine

✨ ALSO!!!! I have a P.O. Box now???? If you ever wanna write me a lil note or somethin u can send it to:
941 S Vermont Ave STE 101 #222
Los Angeles, CA 90006

🚀 BINGE WATCH:
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💥 WHATS UP! My name is Ashley & I upload a LOT. My channel consists of makeup tutorials, reviews, favorites & more but I also upload lifestyle videos like lookbooks, vlogs, and vegan/vegetarian what i eat in a day videos! Probably most known for my Halloween series tho. I have a tiny voice like a mouse & a dry as hell sense of humor 🙃 I hope you subscribe & join my lil corner of the internet. P.S. I love hanging out in the comments with you guys so don’t be shy!! 💥

FTC | This video is not sponsored! I am sent products to review + I buy a lot of products with my own money. All opinions are my own. Some links may be affiliate links. If you use my link and make a purchase, I will receive a tiny commission percentage. Thank you for supporting me!

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Pie Crust

Mini Tamale Pies | Delish



Get the full recipe from Delish:

INGREDIENTS

2 boxes Jiffy corn muffin mix
1 c. frozen corn
1 c. sour cream
4 tbsp. melted butter
2 large eggs
nonstick cooking spray
1/2 onion, chopped
kosher salt
Freshly ground black pepper
1/2 tsp. cumin
1/2 tsp. chili powder
2 cloves garlic, minced
1/2 lb. ground beef
1/2 c. shredded Cheddar
1/2 c. Shredded Monterey Jack
1/3 c. red enchilada sauce
Fresh cilantro, for serving

DIRECTIONS

1. Preheat oven to 400°.

2. Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined. Spray one regular sized muffin tin with cooking spray. Using a medium ice cream scoop, scoop batter into muffin tin and bake for 15 minutes, or until golden on top.

3. While the cornbread is still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cornbread to create cups. Let cool in pan.

4. Meanwhile, make the taco meat: Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.

5. Fill the cornbread cups with the taco meat and top with cheeses. Spoon enchilada sauce on top of the meat and broil until cheese begins to brown, about 5 minutes.

6. Top with cilantro, if desired.

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Pie Crust

Basic Pie Dough for Apple Pie- Martha Stewart



This super simple dough recipe makes enough for one double-crust pie or two single-crust pies.

Get the recipe:

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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.

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Pie Crust

Classic Cheese Pie with Tahini and Whole Wheat Phyllo



A delicious version of the classic Greek cheese pie, enriched with tahini and wrapped in homemade whole wheat phyllo. Combine it with a nice fresh salad and enjoy!
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Pie Crust

Mixed Berry Pie with Honey Whole Wheat Crust – Hi-fiber Dessert Recipes



This Hi-fiber Dessert Recipes are unique and popular.

It comes with a wonderful taste combination, colourful and wholesome breakfast.

Can be had as a refreshing dessert or snack.

Family’s favourite and distinctive way to serve.

Delicious and healthy ingredients.

Can be had with any company.

Tasty and full of energy.

If you want to stay on your diet, this would be perfect.

Favourite treat for picnics and parties.

Quick, easy and simple recipes.

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Pie Crust

VEGAN POT PIE | Vegan Chicken Pot Pie | The Edgy Veg



Learn how to make classic vegan pot pies, loaded with veggies, faux chicken, and a golden puff pastry crust. This is one of the most comforting recipes for all this cold weather we’re having here in Canada.

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Although this recipe takes some more time than a traditional soup, it’s totally worth it. Perfect for leftover veggies or veggie protein you have in your fridge. This vegan chicken pot pie is loaded with potatoes and veggies served in a creamy gravy, wrapped up in a flaky puff pastry.

You’re probably looking at the ingredient list and method and thinking, “Boy, does this look long and complicated…” and you could not be more wrong. It’s actually really easy! I had some tofurky chicken slices in the fridge so I used that, but you can easily substitute them with your favourite chicken-like substitute or protein. I’ve used seitan, chickpeas and even tofu. I also found a generic-brand no-name puff pastry that is accidentally vegan! Yay!

A lot of the cheaper puff pastries our there use oil or vegetable shortening instead of butter—so look out for that when you’re doing your shop. This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. This vegan pot pie recipe is perfect for an easy hearty dinner.

Preheat your oven to 375F.

In a large saucepan heat 3 tbsp coconut oil in a large saucepan over medium heat. Add 2 minced garlic cloves, 1 small chopped onion and a pinch of salt and cook, stirring constantly for 3 mins. Add 1 cup carrots, 1 celery stalk, and 1 small chopped potato and saute until tender. This should take about 5-7 mins. After 5-7 mins, add ¼ cup + 2 tbsp flour and mix well to coat the veggies. Slowly whisk in 4 cups of no-chicken or vegetable broth, then add ½ cup of soy milk and 2 bay leaves and mix well. Bring the stew to a simmer and cook until thick, about 5 mins.

Add 1 cup of frozen or fresh peas and veggie chicken, and cook until heated through, roughly 5 mins. Taste and adjust salt and pepper to your liking.

Now, divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.

Roll out the puff pastry dough and cut into 4 equal pieces, and place them over your bowls or ramekins, and trim off the excess. Then using your fingers, press the edges slightly and brush the tops of the puff pastry with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.

Place the bowls onto a baking sheet and bake until the puff pastry is golden brown, roughly 50 mins, check often to avoid burning. I start checking mine at 25 mins and check every 5 mins. All Puff pastry dough is made differently. Remove the baking sheet from the oven and allow the pot pies to cool for a few minutes, then serve.

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