7:38 AM
Vegetarian
For the crust:
- 1/2 cup oat flour
- 1/2 cup whole-wheat pastry flour
- 2 tbsp vegan cream cheese (I used Tofutti's savory sour-cream-and-onion but feel free to go with the plain one)
- 1 tsp salt
- 1/4 cup olive oil (try to use extra virgin)
- Mix all the ingredients in a bowl. The dough should hold together in a ball, but if it doesn't, add some water.
- Place in a container or wrap it in shrink-wrap, then refrigerate while you get your filling together.
For the filling:
- 3 medium sweet potatoes, baked in a 400-degree oven for about 30 minutes or until a fork inserted in the middle slides all the way through. Remove, cool, and peel.
- 1 8-oz tub (minus the 2 tbsp used for the crust) vegan cream cheese, either plain or savory.
- 1 12-oz packet of silken extra firm tofu
- 3-4 sprigs of rosemary (about 1 tbsp chopped)
- 3-4 sage leaves
- 1/2 tsp red pepper flakes
- Salt to taste
How to Make? View on www.holycowvegan.net Here!
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