This is my recipe for pie crust that’s a winner! This pie crust is super simple and not super salty with a touch of sweet.
SWITCH UPS!:
GLUTEN FREE: use gluten free flour ( I recommend king arthur gluten free flour).
DAIRY FREE: use dairy free butter or coconut oil might work ( if you use coconut oil tell me how it turned out)!
SUGAR FREE: leave it out, but it wont be as good.
I used organic ingredients ,but you can use normal even though it’s better for you as organic.
INGREDIENTS
2-3 tbsp sugar.
1 1/4 cup flour.
1/4 tsp sea salt (or a pinch of salt).
1/3 cup butter softened.
4-5 tbsp cold water ( if needed ).
DIRECTIONS
mix all the ingredients in an electric mixer until well combined. Then put in a greased pie dish and pour in filling of choice. Bake according to filling instructions. Enjoy!
- Ch’cken nuggets
- Mediterranean salad
- Watermelon banana shake
- Mango and pink dragon fruit nice cream
- Carob protein bites
this one is a winner!
Ch’cken nuggets
I rarely make anything with tofu, but this is one of my favorite ways to use it when I do buy it! Ingredients: • 1 block of firm tofu, pressed, cubed. The marinade: The breading: Breading#2 • 1 cup bread crumbs. Directions: Combine the marinade ingredients and marinate the cubed tofu for about 2 hours.…
Mediterranean salad
Iceberg lettuce, kalamata olives, sundried, tomatoes, and vegan pesto dressing! Ingredients Directions: Toss together lettuce, artichoke hearts, chickpeas, a few sundried tomatoes, and kalamata olives. Whisk together some pesto and olive oil. Drizzle over the salad and enjoy! I love serving this with pasta.
Watermelon banana shake
I have gotten addicted to freezing watermelon and using it in smoothies, sorbets, and vegan ice creams! Make sure to freeze the banana and watermelon the day before you make this. Serves: 1-2 Ingredients: Directions: Blend all the ingredients together in a blender or food processor until smooth.
Healthy little vegan 
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