75 out-of-this-world recipes for pies, tarts, cobblers, and more

So, I have this pie cookbook from my pre-veganish days. It is full of sinful concoctions requiring huge amounts of butter, heavy cream, and eggs.

The pictures are amazing, total food porn, and my kids and I have spent many hours poring over this cookbook wishing the ingredients were not so, you know, not vegan, so that we could make those pictures a reality in our kitchen. “Dammit!” I often though to myself. “What the world really needs is a vegan pie cookbook. Like, now please.”

And, lo and behold, Isa Chandra Moskowitz and Terry Hope Romero, have answered all my pie prayers with their new cookbook, Vegan Pie in the Sky: 75 out-of-this-world recipes for pies, tarts, cobblers, and more.

Once I was able to pry the cookbook away from my hungry family, I wiped their drool off the pictures of beautiful, mouthwatering pies, read through the comprehensive but not too long sections on ingredients and crusts, looked over the recipes, and got to work testing.

And that’s where I ran into trouble.

Once I got started baking, I couldn’t stop making the recipes long enough to actually write the review! I made:

Cosmos Apple Pie with a Buttery Double Crust—sweet, tart, spicy, just right.

Key Lime Pie with a Graham Cracker Crust—tart, creamy, not too sweet.

Little Lemon Mousse Pies with a gluten-free version of the Gingersnap Crust—see above, but even better because of the lemon curd topping.

And Cappuccino Mousse Pie with a gluten-free version of the Chocolate Cookie Crust—I should have made two of these it went so fast, my favorite so far.

I also topped all things that needed topping with Rad Whip, Isa and Terry’s vegan version of Cool Whip—I’m starting to find that I don’t miss whipped cream at all.

Eventually I did run out of ingredients long enough to write this review and here is what I have to say: If you are a vegan and you like pie or if you just like pie (in other words if you are alive) then this cookbook is for you.

And finally, Isa and Terry, thank you for introducing me to the magical powers of agar, a nifty little seaweed in powdered form that turns out perfect, creamy vegan custard pie fillings everytime. You have changed my life.

And now back to the kitchen for some Pumpkin and Maple Pecan Pies for Thanksgiving, Boston Cream Cake Pies for my daughter’s birthday, and last but not least, Chocolate Peanut Butter Tartlets; because that is exactly why I impulse bought those 4-inch tart pans, I just didn’t know it yet.

More Vegan Cookbook Reviews

Sweet Freedom Dessert Cookbook
The Everything Vegan Cookbook
The Joy of Vegan Baking
Vegan Baking Classics
Vegan Brunch
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More than 200 vegan recipes for special occasions

Vegan Holiday Kitchen author Nava Atlas has been a popular vegetarian, then vegan, cookbook writer for a long time. Susan Voisin, who shot the beautiful food pictures for this cookbook and contributed a few recipes, is the author of the popular food blog, Fat Free Vegan, and an awesome cook.

What makes Nava’s cookbooks so successful is that her recipes are mostly simple, quick, easy, delicious, good looking, practical and accessible.

What I mean by practical accessible is that most of the recipe ingredients are easy to find, the directions are straightforward, the cooking methods are familiar, and the recipes suit American tastes. Most importantly – Nava’s recipes always work.

With her latest cookbook, the gorgeous Vegan Holiday Kitchen, Nava Atlas has come full circle from her book Vegetarian Celebrations, published over twenty years ago to fulfill her own needs and help the many people who asked her for vegetarian cooking advice – especially on holidays.

Vegan Holiday Kitchen has more than 200 recipes for special occasions. The fact is that these recipes will make any meal a special occasion with only a little extra effort.

So, if you decide to make vegan brunch on the spur of the moment, have unexpected guests, if you’re invited to a potluck, if you’re a non-veg feeding veg – or if you’re just feeling festive -Vegan Holiday Kitchen is your go-to cookbook.

If you’re planning an elaborate holiday feast, Nava’s menus, recipes and tips will mean less effort, less stress, and guaranteed success.

For our Thanksgiving feast this year, I made a stuffed buttercup squash as a main dish, using the wild rice pilaf recipe from Vegan Holiday Kitchen for a stuffing. Nava uses that recipe for stuffing peppers, and I plan to try that too. As a side dish, I made her recipe for red wine roasted Brussels sprouts.

Like most of the recipes in the book, both the wild rice pilaf and the Brussels sprouts recipes make 8 or more generous servings – a good thing, because everybody loved them!

Possibly the most valuable section of the cookbook for me is the ultimate vegan grilling guide. Nava has included everything any veg needs to know about grilling, along with tasty looking grill recipes. Up until now, vegan grilling has been a bit of a mystery to me. I confess I’m a stir fry baby, and I’ve rarely grilled anything even when I’ve gone camping, which isn’t often.

Nava has me all excited about grilling. Even though it’s winter, I’m ready to go out and buy a grill and give my meat grilling neighbors some competition with my grilled tempeh, tofu burgers and veggie kabobs.

My daughter Sarah, who has developed many recipes for Savvy Veg, noticed when she read Vegan Holiday Kitchen that many of the recipes call for a package or can of this and that. That’s one of the main strengths of this cookbook.

It’s true that fresh food is best, and cooking all your own food from scratch is the healthiest and cheapest way to eat. However, when comes to choosing between that and living on junk food, there is a healthy middle way.

I know that Nava Atlas is an extremely busy woman of many accomplishments, and that she also takes care of her family. I also know from her other cookbooks that she’s dedicated to a healthy vegan diet and loves delicious food. So Nava of necessity has become a master of recipe shortcuts.

One of the secrets of healthy eating for busy people is to have fridge and cupboard stocked with cans and packages of this and that for making healthy meals quickly. Another secret is using cooking shortcuts to save time.

Those things are important when you’re trying to make time to cook for yourself and your family. When you’re making elaborate meals for other people, they’re absolutely necessary to avoid becoming a bundle of quivering stress and exhaustion – so you can enjoy the meal too.

In keeping with the practical and accessible nature of her other cookbooks, in Vegan Holiday Kitchen Nava Atlas has shared her secrets for easy planning and cooking of healthy beautiful dishes for special occasions. Thank you Nava!

I’m just sorry that I didn’t get my copy of Vegan Holiday Kitchen in time to post a review before Thanksgiving. But it’ll be there for Christmas, Hannukah, Easter, Passover, Valentine’s Day, Independence Day, and all the other special meals throughout the year, for many years to come.

More Vegan Cookbook Reviews

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Sweet Freedom Dessert Cookbook
The Everything Vegan Cookbook
The Joy of Vegan Baking
Vegan Baking Classics
Vegan Brunch
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Quick Easy, Delicious Vegan or Ovo-Lacto Veg Scones

When I made this scone recipe for my daughter who just had a baby, she said these scones would attract nursing mothers from miles around. Fortunately none of them came over, because she ate them all!

Most scones are best eaten warm from the oven – for breakfast, with soups and salads, fruit or smoothies, or anytime. These orange raisin scones are delicious even when cold.

Cooking Tips:

Easy and flexible to make. Just add a little water if the dough is very stiff, and a bit more flour if it seems too sticky. You’ll need a cookie sheet to bake them on.

Omit the salt for the vegan version, as veggie spread is usually salted.

Omit salt for the ovo-lacto version if you use salted butter.

Makes 12 large scones: Try this scone recipe with currants instead of raisins – as shown in the picture.

Nutrition Data Per Serving, Vegan – 1 scone: 248 calories, calories from fat 96, 35 g carbohydrate, 8 g sugars, 11 g fat, 2 g saturated fat, 1 g transfat, 92 mg sodium, 3g dietary fiber, 4 g protein, very low in Cholesterol, good source of Manganese. Estimated glycemic load: 20.

Nutrition Data Per Serving, Ovo-Lacto Vegetarian – 1 scone: 229 calories, calories from fat 75, 36 g carbohydrate, 9 g fat, 21 mg cholesterol, 5 g saturated fat, 0 g transfat, 111 mg sodium, 9 g sugars, 3g dietary fiber, 5 g protein, good source of Manganese and Selenium, Estimated glycemic load: 21.

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cup whole wheat pastry or whole spelt flour
• 1/3 cup unbleached cane sugar
• 1 Tbsp baking powder
• 1 Tbsp finely grated orange rind
• 1 cup Thompson raisins OR 1 cup dried currants
• Vegan Version:

• 2/3 cup cold veggie spread
• 2 Tbsp lemon juice
• 1/2 cup unsweetened almond milk
• Juice of one orange (1/3- 1/2 cup)
• 1 Tbsp ground flax seed
• Ovo-Lacto Vegetarian:
• 1/2 tsp salt
• 1/2 cup cold unsalted butter
• 1/2 cup buttermilk

• 2 eggs, beaten
• Juice of one orange

Directions:

1. Preheat oven to 375 degrees
2. Place raisins or currants in a bowl, cover with boiling water for 5 minutes, then drain into a colander and set aside
3. Combine dry ingredients
4. Vegan: Combine almond milk, lemon juice and orange juice to make 1 1/4 cups liquid. Stir in ground flax seed
5. Ovo-Lacto Veg: Combine buttermilk, eggs and orange juice to make 1 1/4 cups liquid
6. Grate orange rind into the dry ingredients
7. Cut in butter or veggie spread with a pastry blender until the mixture is mealy
8. Add the raisins or currants, and liquid, mix together to make a soft dough (can even be sticky)
9. Knead dough lightly for 5 minutes on a floured surface until it forms a ball
10. Divide and pat into two 6 inch rounds and slice each into 6 wedges
11. Arrange on baking sheet and bake for 20 – 25 minutes, middle of the oven, until lightly browned
12. Slide onto a rack to cool for a few minutes

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Soups With Scones

Barley Bean Veggie Soup
Cream of Broccoli Soup
Lentil Potato Cauliflower Soup
Quinoa Red Lentil Soup
White Bean Italian Style Soup
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Healthy Delicious Vegan Desserts With No Dairy, Egg, Wheat or Refined Sugars

Author Ricki Heller of Diet, Dessert Dogs is Canadian, living just outside Toronto, Ont. with her husband and two border collie-lab cross dogs. Her dessert cookbook has made me nostalgic for the sweet comfort foods of my long-ago Canadian childhood.

Sweet Freedom received Honorable Mention in the 2010 Cuisine Canada Culinary Book Awards and is one of only three cookbooks endorsed by Ellen DeGeneres on her website.

Besides being healthy, which seems almost incidental, the Sweet Freedom dessert recipes are well tested and extremely delicious. They cover all situations from Sunday brunch to holiday meals, and range from quick easy to Major Projects. Most fall into the easy category.

Some of Ricki’s desserts are gluten free, soy free, and corn free. Many of them are made with spelt flour or barley flour, which are low gluten alternatives to wheat. Some people, like my neighbor Odette, are sensitive to wheat but can tolerate spelt or barley quite well.

Wheat as we know it today has been bred to be high in active gluten, for commercial baking – that’s why people can be sensitive to wheat gluten, but not other forms of gluten.

Instead of refined sugar, Ricki relies mainly on agave nectar which is sweeter than sugar but has a low glycemic index; fruit – dried, fresh or frozen; brown rice syrup; maple syrup; and sucanat. These sweeteners aren’t intensely sweet like refined sugar, and they have valuable nutrients which refined sugar doesn’t. Basically, refined sugar is empty calories.

The recipes in Sweet Freedom have been carefully adapted to the particular characteristics of low gluten or gluten free ingredients, and alternative sweeteners. All the recipes have complete, detailed, thoughtful instructions, so there is little possibility of messing up.

The recipes have minimal amounts of unrefined (preferably organic) coconut oil or sunflower oil, but no veggie spread (the standby vegan butter substitute), which has transfats, saturated fat, partially hydrogenated oils, lots of sodium, and gmo ingredients (even if it’s organic). Thank you Ricki!

Being a Good Canadian, Ricki has given metric equivalents in her recipes, and expains the different metric measuring options. That’s very handy for everybody who lives outside the US!

The first chapter of Sweet Freedom is all about the ingredients and their attributes, and tips for using them to convert conventional recipes to natural recipes, with a great section on natural egg replacers, and additional notes on measurements, equipment, testing for doneness, and storing your natural baked goods.

At our house, I predict that storage will not be a problem, because anything we make from Sweet Freedom won’t last long enough to put away.

We spent several meals passing around the cookbook, picking out dessert recipes we wanted to try. So far that’s most of them! We love fig bars and date squares, so the first recipe we made was Figaros, which look like date squares, but are made with figs and taste like fig bars – only much MUCH better!

Figaros got rave reviews! “Grandma, I didn’t know there could be so much bliss in a cookie!” “Just divine! Let me buy you some figs so you can make more!” “OMG!! These are so good!” Etc. Figaros have ruined me for store bought fig bars, but happily, they’re far easier to make.

I just whipped up a batch of Sweet Freedom Cocoa Nibbles, raw and ridiculously easy, especially if you have a food processor. Even if you don’t, a spice grinder will do for the nuts, then you just have to chop the dates fine and mix everything up. I had to put my cocoa nibbles in the fridge to firm up before eating, but I had a taste, and they are YUUMMMHHH! The perfect treat for afternoon munchies!

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Next? Well, let’s see, I’ve got the ingredients for Blueberry Coffee Cake, Butterscotch Blondies, Carrot Raisin Oatmeal Cookies, Raisin Spice Tea Bread, Butter Tarts, Lemon Poppyseed Cake ….

I feel so virtuous, knowing that I can satisfy the family sweet tooth, while piling on the nutrition. I’m sure there’s a downside to the additional calories, but I’m in such bliss from the Figaros and the Cocoa Nibbles, I don’t care. Which I guess is the whole point of Sweet Freedom.

Highly Recommended!

More Vegan Cookbook Reviews

30 Minute Vegan
The Joy of Vegan Baking
The Natural Vegan Kitchen
Vegan Baking Classics
Vegan Unplugged – Pantry Cuisine Cookbook Survival Guide
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Crockpot Soup Recipe: Barley, Garbanzo Kidney Beans, Veggies

When we couldn’t find one satisfactory vegetarian soup recipe with barley + beans + vegetables, we took bits from here there, and made Barley Bean Veggie Soup.

Total Prep And Cook Time: 60 Minutes

8 Servings

Nutrition Data Per Serving (no added salt): 195 cal, 37g carb, 3g fat, 163mg sodium, 8g fiber, 8g protein. Low saturated fat cholesterol, good source Vit. A, C, K, B6, Folate, Potassium Manganese. Estimated glycemic load 15

Printable Recipe: Click the print button in your browser to print the recipe

Soup Ingredients:

• 1 1/2 cups cooked garbanzo beans, OR 1 16 oz can, drained rinsed
• 1 1/2 cups cooked kidney beans, OR 1 16 oz can, drained rinsed
• *Bean cooking directions below
• 1/2 cup pearl barley, directions below, soaked 4 or more hours, or pre-cooked 45 minutes in 3 cups water
• 6 – 8 cups water or bean cooking liquid
• 2 Tbsp olive oil or other cooking oil
• 2 med. carrots, peeled diced
• 3 medium potatoes, peeled diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1″ slice

• 1/2 red pepper, seeded diced
• 1/2 green pepper, seeded diced
• 1/2 jalapeno pepper, seeded minced, OR 1 pinch cayenne (use the whole pepper if you like heat)
• 2 thin slices fresh ginger, peeled minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled minced OR 1/2 tsp powdered garlic
• 1 tsp each: basil, thyme, marjoram, paprika
• 1/2 tsp ground fennel
• 1 bay leaf
• 1 unsalted veggie bouillon cube
• 2 – 3 Tbsp unsalted tomato paste
• 1 Tbsp Braggs, soy sauce or miso
• 2 Tbsp. minced fresh parsley
• Optional: Salt to taste

*How To Cook Beans:

*Note: If you’re going to soak and cook beans, it’s worth making extra, to freeze
in small amounts for future vegetarian meals. More bean cooking tips and directions

1. Sort and clean the dried beans
2. Soak the beans in hot water for four hours, or overnight in cold water
3. Drain and rinse
4. Place in medium saucepan, cover with cold unsalted water
5. Bring to boil uncovered, boil for ten minutes, skim the foam
6. Cover and simmer for 2 hours
7. OR cook 9 minutes at high pressure in a pressure cooker
8. Slow cooker or Crockpot: After boiling and skimming, cook for 6 – 8 hours on low

How To Cook Pearl Barley:

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1. Wash, rinse, then soak barley 4 hours in hot water, or refrigerate overnight in 3 cups water
2. OR cook for 45 minutes in 3 cups water
3. Don’t discard the barley soaking or cooking water – it should go in the soup

Barley Bean Soup Directions:

1. Heat oil on medium in a 6 – 8 qt pot
2. Chop carrots, potatoes, celery, pepper green beans
3. Increase the heat a bit, and sauté 5 minutes
4. Add spices and sauté another few minutes
5. Add the barley + soaking or cooking water
6. Add the beans + enough of the cooking liquid to suit you
7. Add tomato paste + bouillon cube
8. Bring to boil, cover and simmer 20 – 30 minutes, until veggies are nicely tender
9. Add Braggs, soy sauce or miso fresh minced herb
10. Optional: Add salt + pepper to taste

Slow Cooker Directions:

1. Slow Slow Cooking: You can either sauté the veggies and spices first, then add to the crockpot, or just throw everything in cold, set the crockpot on low, cover and cook for 6 hours. Add the fresh herbs, salt pepper + Braggs or soy sauce at the end of cooking
2. Quick Slow Cooking: Sauté veggies spices as above, transfer to preheated Crockpot with hot beans, barley liquid. Simmer 2 – 3 hours on low. Keep your eye on it for the first time, as cooking times vary with crockpot size and make. Add the fresh herbs, salt pepper + Braggs or soy sauce at the end of cooking

This hearty bean barley vegetable soup recipe makes a BIG pot of soup, perfect for feeding a crowd. It’s great served with a Green Salad, Corn Bread or Orange Raisin Scone, and delicious sprinkled with dairy or non-dairy cheese, or nutritional yeast (nootch).

The beans and barley can be soaked overnight or while you work, to save cooking time, and the soup can go in the slow cooker or crockpot, once the vegetables are sautéd – or skip that step, and just throw everything in the crockpot! Of course you can also use canned beans – just be sure to drain and rinse them first to get rid of the excess salt.

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More Bean Soup Recipes

Chickpea Basil Vegetable Soup
Curried Lentil Potato Cauliflower Soup
Jamaican Red Bean Stew
Pasta e Fagioli Soup
Tomato Chickpea Soup
White Bean Italian Style Soup
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Black beans, and lentils combine with potatoes, cabbage, carrots and celery for an ideal cold weather soup

Technically this is a bean soup recipe, but it’s so thick and hearty we had to call it a stew. Whatever you call it, it’s an easy meal in a bowl.

The complementary flavors of black beans and lentils, with the addition of potatoes, cabbage, carrots and celery, make a satisfying lunch or supper on a cool, rainy early spring day, with a salad of spring greens and garlic focaccia bread.

Cooking Tips

We used spaghetti sauce from a jar, and a veggie bouillon cube as our flavor mainstays for this soup. We cooked dry lentils and used up some black beans left over from cooking Cuban Black Beans and Rice.

It’s easy to cook beans or lentils because you can soak them overnight, then throw them in the crockpot or simmer on the stove and they don’t need much tending. Since we had some leftover pizza dough we whipped up focaccia bread.

But if time is crunching, just buy a loaf of bread and some pre-washed salad greens, open a few cans, and you can have this simple meal ready with 20 minutes total prep time and 20 minutes cook time.

6 Servings:

Nutrition Data Per Serving: 239 calories, 44 g carbohydrate, 2 g fat, 237 mg sodium, 15 g dietary fiber, 13 g protein, 91% RDV Vit A., 19% DV Vit C, 20% DV Iron, 5% DV Calcium. Very low in saturated fat and cholesterol, good source of Thiamin Manganese,Vit. B6, Folate, Potassium very good source of dietary fiber, Vit. A, K Folate. Estimated glycemic load: 15.

Printable Recipe: Click the print button in your browser to print the recipe

Lentil Black Bean Soup Ingredients:

• 1 cup dry lentils OR 2 cans lentils, drained and rinsed
• 1 cup cooked black beans, OR 1 16 oz can, drained and rinsed
• 2 whole garlic cloves
• 1 bay leaf
• 1 unsalted vegan bouillon flavor cube
• 4 cups water
• 1 Tbsp olive oil or other cooking oil
• 2 med. carrots, peeled diced

• 2 medium potatoes, peeled diced
• 2 celery stalks, diced
• 1/4 head green cabbage, chopped in 1 – 2 inch pieces
• 1 tsp thyme leaf
• 3/4 cup low sodium spaghetti sauce
• 1/2 tsp salt to taste
• Fresh ground black pepper to taste
• 1/4 cup minced fresh parsley

Lentil Black Bean Soup Directions:

1. Soak lentils overnight in cold unsalted water
2. Drain, add 4 cups of cold water, add bay leaf, whole garlic cloves, and unsalted veggie cube. Bring to a boil, cover and simmer for 1 hour, or cook 5 hours on low in a crockpot
3. Heat the oil in a large soup pan on medium low
4. Chop the veggies, and sauté with thyme leaf for 5 minutes
5. Add the lentils, cooking liquid, and black beans to the vegetables (remove the garlic cloves and bay leaf)
6. Bring to a boil, cover, and simmer for 15 minutes
7. Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes
8. Add minced parsley and serve

Slow Cooker or Crockpot Directions:

1. Slow Slow Cooking: Throw everything in the crockpot, set the heat on low, cover and cook for 6 – 8 hours. Add the spaghetti sauce, salt pepper and parsley at the end of cooking
2. Quick Slow Cooking: Sauté veggies spices as above, transfer to pre-heated crockpot with hot cooked lentils + cooking liquid + black beans. Simmer 2 – 3 hours on low. Cooking times vary with crockpot size and make. Add the spaghetti sauce, salt pepper and parsley at the end of cooking

Your comments questions help us improve our recipes, so don’t be shy! Contact Us

More Bean Soups

Chickpea Basil Vegetable Soup
Curried Lentil Potato Cauliflower Soup
Jamaican Red Bean Stew
White Bean Italian Style Soup
Zoë ‘s Vegetarian Chili
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About Gluten and Celiac Disease

Celiac disease goes beyond gluten intolerance or wheat allergy to serious life threatening illness, and affects 1 in 133 people. Which means – probably not you. If you suspect that you might have celiac disease, don’t rely on guesswork, go get a medical exam.

Wheat is found in so many foods, and has been bred to be high in an active form of gluten for commercial baking. Many people eat no other grain. That could explain why there has been such a great increase in gluten sensitivity in recent years.

Barley, spelt and rye are low gluten and may be tolerated by some who are sensitive to the gluten in wheat.

Oatmeal is gluten free in its native state, but it may be contaminated with wheat gluten during growing and processing. It is possible to find oatmeal which is certified gluten free.

Almost all of the Savvy Vegetarian soup, salad, bean, beverage, sauce dip spreads, vegetable recipes and tofu recipes are gluten free.

All of the quinoa recipes are gluten free. Gluten free pasta may be substituted in any of the pasta recipes.

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