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VEGAN-IZE ME: Red, white and blue pie

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Celebrate Independence Day with a delicious and patriotic treat.The nutritional benefits associated with the ingredients in this pie make the dessert quite healthy.Strawberries are an excellent source of folate and potassium; one medium pear provides 24 percent of the recommended daily serving of fiber (according to http://www.usapears.com); and whole wheat and oil make the piecrust more guilt-free than traditional crusts.Such a healthy and tasty dessert will make your treat the talk of the barbeque.IngredientsCrust1 cup whole wheat pastry flour1 cup unbleached white flour-a pinch of salt-1/3 cup canola oil-3 tbs cold soy milk-3 tbs vegan sugar (or turbinado sugar)Pie Filling-1 medium pear-6 strawberries-1/2 cup blueberries-1 TBS cornstarch-1/3 cup vegan sugar-1 tsp vanilla

extractCrust Method1. Combine dry and wet ingredients in separate bowls.2. Add the wet ingredients to the dry and form a ball.3. Take a handful and roll it out on a floured cuttingboard or clean counter.4. Tap your cookie cutter on the cutting board so itgathers flour. Cut out a star shape and set it on top of thepie filling. Place four around the perimeter and a fifth inthe center. This pie only has crust on top.5. Brush the stars with soymilk twice and sprinkle thetops with vegan sugar twice.Pie Method1. Have an eight-inch pie pan ready and a sheet of foilbefore you cut the fruit. Preheat the oven to 400 degrees.2. Cut the stems off of washed strawberries, and thencut them into quarters. Place them in the pie dish.3. Peel the pears and cut them a little thicker than thestrawberries. Mix them in with the

strawberries. Wash theblueberries and mix them in with the fruit.4. Mix the other ingredients with the fruit very well.5. Cover the pie plate loosely and set in the middle rack.Bake for 15 minutes with the cover on and bake uncoveredfor 15 minutes.6. Serve with Whole Soy & Co. Vanilla Bean frozen soyyogurt. It's organic, very low calorie and simply decadent.

 

Peter vv

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