Author: Sharon

(no oil, no butter, no sugar; optional low salt)
Makes 1 double crust or 2 single crusts

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🌾 **Ingredients**

Dry
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon salt (optional)
• 1 tablespoon cornstarch

Wet
• 1/2 cup (120 ml) thick unsweetened plant yogurt, very cold
• 1/4 cup (60 ml) ice water
• 1–2 tablespoons lemon juice or apple cider vinegar
• Optional: 1–2 tablespoons unsweetened applesauce (only if dough seems dry)

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🧑‍🍳 **Instructions**

1️⃣ Mix the dry ingredients
Whisk flour, salt, and cornstarch in a bowl.

2️⃣ Add the cold yogurt
Drop small spoonfuls of cold yogurt into the flour.
Cut in with a fork or pastry cutter until you get coarse crumbs.

3️⃣ Add the liquid
Drizzle in ice water + vinegar a little at a time.
Stir gently until the dough just comes together. Slightly shaggy is perfect.

4️⃣ Chill the dough
Divide into two discs, wrap, and chill 30–60 minutes.

5️⃣ Create flakiness (easy folding technique)
For each disc:
• Roll into a rectangle
• Fold into thirds (like a letter)
• Rotate 90°
• Roll again
• Repeat 2–3 times
(This layering is what gives you flakes without butter or oil.)

6️⃣ Roll, fill, and bake
Roll out to fit your pie dish.
Bake at 425°F (220°C) for 10–12 minutes.
Reduce heat to 375°F (190°C) and continue baking according to your pie filling.

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💡 **Tips for Success**
• Keep everything cold for best flakiness
• Mist with water if dough cracks
• Brush with plain plant milk for golden color
• Add herbs for savory pies or a splash of vanilla for sweet pies

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NOODLE SOUP ORIGINAL INGREDIENTS (high sodium level, no organic):

Wheat Noodles
Cabbage
Soy Sauce
Soybean OIL
Carrots
Broccoli
Chinese Pea Pods
Sugar
Water Chestnuts
Less than 2% of following:
Edamame Soybeans
Shiitake Mushroom
Asparagus
Red Bell Peppers
Water
Cornstarch
Salt
Sesame OIL
Garlic Puree
Black Pepper

[To these ingredients I ADD lots of water, organic wheat noodles, mushrooms, organic tomatoes, onion, teriyaki sauce]

Three ideas & a recipe:

### **1. Use *much less* than the jar recommends**

BTB regular instructions say: 1 tsp per 1 cup water

For low-sodium cooking: try **¼–½ tsp per 1 cup water**

* ¼ tsp gives about **75% less sodium**
* ½ tsp gives about **50% less sodium**

Taste first—you can always add a tiny bit more later.

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## ✅ **2. Boost flavor without adding salt**

Because using less paste reduces flavor, replace it with salt-free ingredients:

### **Aromatics**

* Onion, garlic, scallions
* Celery, carrot
* Ginger (for Asian broth)

### **Herbs & spices**

* Bay leaf
* Thyme, rosemary, parsley
* Peppercorns
* Smoked paprika
* Cumin
* Turmeric

### **Umami-rich, low-sodium boosters**

* **Mushroom powder** (homemade or store-bought)
* **Tomato paste** (just a dab)
* **Nutritional yeast** (surprisingly effective)
* **Salt-free seasoning blends (e.g., Mrs. Dash)**

### **Acid for brightness (tiny amounts)**

* Lemon juice
* Vinegar (rice, apple cider)
  Acid makes the broth *taste* more savory, reducing the need for salt.

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## ✅ **3. Add unsalted stock if available**

If you have any low-sodium or salt-free stock (boxed or homemade), mix:

* **½ low-sodium broth + ½ lightly seasoned BTB broth**

This boosts flavor without ramping up sodium.

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## ❌ What you *can’t* do

* You **cannot remove** sodium from the paste using boiling, skimming, or dilution and reconcentration—salt is fully dissolved and stays in the food.

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## ⭐ **Simple “Low-Sodium BTB Broth” Recipe**

For a 2-cup serving:

**Ingredients**

* 2 cups water
* ½ tsp Better Than Bouillon (any flavor)
* 1 bay leaf
* 1–2 smashed garlic cloves
* Pinch of onion powder
* 1 tsp nutritional yeast
* A squeeze of lemon at the end (optional)

Simmer 5–10 minutes, strain, taste, adjust.

Ingredients:

2 ½ pounds red potatoes, peeled
1 1/2 cups nut-free HV mayo + 2-3 tbsp water

( Healthy Vegan Easy Oil-free MAYO )

3 tbsp coconut aminos
2 tbsp yellow or dijon mustard
1 tsp apple cider vinegar
1/2 tsp celery seeds
1/4 tsp smoked paprika
2 celery stalks, diced
1/4 cup sweet onion, diced
1 tbsp fresh chopped dill
Optional:

[vegan bacon recipe]
1 tsp salt or to taste
Pepper to taste

Instructions:

Boil the potatoes until just tender. Cool completely, dice them and set them aside.

In a bowl, whisk together the mayo, coconut aminos, mustard, apple cider vinegar, celery seeds, and smoked paprika.

Add the diced celery, onion, fresh dill, and optional salt and pepper and mix. Add the diced potatoes and mix again until your potatoes are coated and all the ingredients are well combined.

Garnish with extra green onions. Enjoy