Cookbook review: Vegan Pie in the Sky makes pie vegan, delicious, easy to make »
Here are a few things to like about Vegan Pie In The Sky:
2. It comes in an adorable square shape.
3. It proves that your pies can have flaky crusts, delicious fillings, and be gorgeous baked goods without animal ingredients like butter or eggs.
Those are all pretty good selling points, I think, and plenty of reason why you should pick up VPITS, or perhaps give it to your favorite baker as a holiday gift. The book looks small, but it’s 75 (!) recipes that covers everything from making the perfect pie crust to filling said crust with deliciousness—including 18 chocolate pies!—to topping it off perfectly. As a bonus, many of the fillings are gluten-free, and you can always experiment to make the crusts gluten-free as well by using your favorite flour sub.
Look, what I’m saying is that I don’t even really like pie, and I still want to make all of these. If I haven’t convinced you yet, check out the four sample recipes on the Post Punk Kitchen site.
Terri Coles lives in Toronto, where she enjoys barbecuing, feeding feral cats, going to local music shows and getting really mad about hockey games. She blogs about her adventures in plant-based eating at The Vegina Monologues. We edit out all her extra vowels.
The Vegansaurus holiday gingerbread collection! »
You guys, I love gingerbread. I love it more than chocolate, even. (Less than lemon or peanut butter, though I’m not a monster.) Partly because it reminds me of childhood baking with my ma, partly because it reminds me of the best technically religious holiday of the year, CHRISTMAS CHRISTMAS HOORAY, and partly because it is delicious and people who don’t like it worry me, on principle.
Have you made gingerbread yet this season? I am eating a gingerbread tyrannosaurus while typing this post! It’s delicious! I’d show you a photo, but it’s tragically ugly and I’m ashamed. I used our friend/super-famous vegan genius Isa’s recipe that she wrote three years ago!
If you haven’t made your own gingerbread cookies, get on it. Or better yet, houses! I made gingerbread houses seven years ago with three adorable children, and it was so fun. Our Megan Rascal made vegan gingerbread houses with her family two years ago, remember how awesome they looked?
Last year we saw gingerbread Daleks from Johnson Cameraface! Super-geeky, super-awesome!
Last year we also saw these crazy raw, gluten-free gingerbread people from d.i. wine and dine!
Finally, VegNews just posted this recipe for gingerbread from Ben Adams of Sticky Fingers Bakery!
So many options for gingerbread! Which are you going to make? May I suggest ALL OF THEM? It’s gingerbread time, everyone! Merry happy!
My Thanksgiving, by Rachel.
This year for T-day I got to visit my in-laws in south Florida. They’re nice folks but they’re meat-eaters. This made me sad for many reasons, but mostly because the last two years I got to host vegan thanksgiving at my own house and it was SO FUN to plan and cook super yummy food that I could eat all of and that involved no carcasses.
But I can’t always have my way, so the vegan husband and I made the very best of it. Bonus: in Florida you get to eat Thanksgiving outside!
Here’s how we made the out-of-town thing work:
1. We arranged ahead of time to cook our own little sub meal. Main dish (curry-crusted tempeh from The Millenium Cookbook), side (red wine roasted Brussels sprouts from Vegan Holiday Kitchen, review forthcoming), and a dessert (the pumpkin pie from Vegan Pie in the Sky). This worked because we’re more passionate cooks than the in-laws. In other situations, that might not be OK, in which case I’d probably have to cry or raid Whole Foods or something.
2. We gave our hosts a shopping list ahead of time, and we brought some of the weird stuff, like agar powder, with us. We also brought little Ziplock baggies with the spices we needed for each dish, because buying a zillion spices is a lot to ask.
3. We scaled down our ambitions a little. For example, we made pie in a store-bought crust, which we wouldn’t have done at home. It still rocked.
4. We were clear on our mission: This was not an attempt to win over any carnivores with amazing vegan food; this was making sure husband and I had enough to eat that we liked. If no one else had taken a bite of our stuff, that would have been OK. Same if nothing else had been vegan (though a family friend nicely made the effort to veganize her dishes too).
Next year in my own kitchen! But this year was really nice. People even ate most of the Brussels sprouts!
It’s Isa’s Seitan Roast Stuffed With Shiitakes And Leeks! Cancel everything you were planning and just make this! Or make this in addition, you can never have too much food on Thanksgiving! Or ever! Write that on my early death gravestone!
Also, Isa and Terry are having a last minute Holiday hotline type thing TONIGHT (starts at 5 p.m. EST) if you want to get advice from the pros. More info on the PPK’s Facebook page because that’s how people do things now. THE FUTURE!
Top 10 links of the week: A slinky catwalk through the sexy hallways of veganism! »
[Now THAT is a bird video. It made my sister cry]
First up: Why Eating Animals is a Social Justice Issue by Malenie Joy.
A vending machine that dispenses meat. What. The fuck.
Um…sex with animals linked to penis cancer. You heard me.
Britain Some British conservationists want to make an island for orangutans! HOW MUCH DO I WANT TO GO THERE?
Another from The Gothamist, NYC’s pet shops are filled with puppymill dogs. Adoy!
From Refinery 29, uggo sweaters for the 1%! Lots of wool, lots of fur, lots of fug.
Turns out, elephants in the Eastern Congo are dying due to human conflict more than anything else. Shit is effed.
Isa Chandra Moskowitz and Terry Hope Romero are getting love in The New York Times for their book, Vegan Pie in the Sky: 75 Out-of-this-World Recipes for Pies, Tarts, Cobblers and More Go ‘head, ladies!
Vegan MoFo: AvoKale Noodles! »
I’m not sure this recipe counts as super-fast, but it’s weeknight-fast and SO good I just HAD to share it with you. My awesome vegan husband Danny invented it, because he does lots of the cooking ‘round our place. Also Isa kind of invented it—it’s a modified version of the Pasta della California in Veganomicon.
Ok let’s get to it!
2+ Tbsp. garlic, chopped
red pepper flakes
1 lemon, juiced and zested
1 cup white wine
1 can white beans
2 avocados, cubed
salt and pepper
nutritional yeast for garnish/topping
Cook some whole-wheat spaghetti, or noodles of your choice.
Boil some kale in a small amount of water for like 20 minutes until it’s soft. Probably chop it up first.
Meanwhile, saute some garlic, red pepper flakes (depends on how much you like), and the lemon zest in some olive oil for about 5 minutes. USE THE ZEST! It makes a huge difference in the tastiness factor.
Squeeze in the juice from that naked lemon, add white wine. Cook a little longer.
Drain and rinse a can of white beans (or cook them from dried in a pressure cooker) and throw in with the garlic saucy stuff to warm up.
In a big bowl, mix together the noodles, the kale, the avocado, and the saucy beans.
Add salt and pepper to taste. Serve with nooch on top.
Seriously, this is really good. I was gonna blog about something else but then Danny went and cooked this and I was like shit, I gotta pull out my camera now because dinner is just THAT GOOD tonight. It sucked, I swear — the camera was all the way in the other room and everything.
You guys know that Isa and Terry have a VEGAN PIE COOKBOOK coming out and that it’s up for preview on Amazon?? And, they are generous souls indeed because they’re sharing this recipe for Old Fashioned Chocolate Pudding Pie WITH US EXCLUSIVELY. J/K, any idiot with an internet connection can get it but still, aren’t you glad that we’re the idiots who told you about it?? I cannot wait to get a copy of Vegan Pie in the Sky in my hot little hands, OH MY! (I’m rhymin without even trymin!)
I’ve pre-ordered my copy and you should too because it’s motherfucking pie season, yo! Let’s bake, bitches.
The Teal Cat Project, put together by vegan geniuses Isa Chandra Moskowitz and Denise Muller is AWESOME. They buy a bunch of cat tchotchke from thrift stores and the like (or you can donate some!), then spray-paint them teal (the best color, no contest), then sell these sparkly, snazzy new cats to you for $25. All the money goes to help real cats in the ghetto! Or in suburbia! Or from mansions! Kidding, not those mansion cats, they’re doing A-OK.
The cats are limited, and I have this sinking feeling that they’re almost out, and I’m finna buy one soooo if you want in, DO IT TO IT. And if you don’t make the cut (screw-up!), then you can follow them on Twitter and find out when the next run will happen.
Isa’s kitty benefit dinner makes me almost wish I lived in Omaha »
OMG this photo makes me SO jealous. I want to be that woman with the tattoos and great arms holding a heart-shaped bowl of raspberries next to the freakin’ QUEEN of vegan food, my hero Isa Chandra Moskowitz. Who cares that I’d have to go live in Omaha.* Isa I love you!
This pic is from a benefit dinner Isa threw last Sunday, to raise money for Feline Friendz kitty rescue. She’s got a full report on the PPK blog, including drool-inducing photos of the food she whipped up. She says she took extra care because in Omaha, the stakes are high (no vegan pizza raining from the sky).
Maybe we can convince her to go on tour? I guess just continuing to write cookbooks might be enough.
*Actually Omaha is pretty up-and-coming, it turns out. Get in now before it turns into Brooklyn! No offense, Brooklyn!
Recipe: chocolate-raspberry orgasm cupcakes »
Who doesn’t get off on chocolate with raspberry? Aliens? Orcs? Total jerks? No matter, because you’re going to love this sweet, tart variation on Isa Chandra Moskowitz's classic chocolate cupcake:
This photo is designed to show the filling. It’s so much yummier than it looks, promise.
Chocolate raspberry cupcakes
1 cup “milk”
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 tsp. vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Jar of raspberry jam, 8 ounces or so
1/4 cup vegetable shortening, room temperature
1/4 cup Earth Balance, room temperature
1 3/4 cups powdered sugar
3/4 tsp. vanilla extract
2 Tbsp. “milk”
Whatever raspberry jam is left over after filling the cupcakes
Crank that oven to 350 degrees, and prep your muffin pan with liners (don’t simply grease the pan; those liners will help hold your shit together later).
For the cupcakes, combine the milk and vinegar in a large bowl. Stir (or sift if you’re fancy) the dry ingredients together until well mixed. Add to the wet mixture the rest of the cupcake ingredients. Dump the dry mixture into the wet in at least two batches, and beat.
Pour batter into the liners. Bake 18 to 20 minutes; do the toothpick test to make sure they’re done.
Once they’re cool, you’re gonna hollow out the cupcakes so you can fill ‘em. There are two ways to do this:
1. Stick your finger into the cupcake through the top. Push down, and press your fingertips against the walls of each cupcake without making the hole on top bigger. This one is my favorite.
2. Use a knife to cut an inverted cone out of the cupcake. Cut the point off the cone, and put it in your mouth. Set the rounded part aside. You’ll pop it back on top after filling.
To fill the cupcakes, pour the jar of raspberry jam into a sandwich bag. Cut the corner of the bag to make a little spout. Squirt as much jam as you can into each cupcake.
To make the icing, use an electric mixer to cream the shortening and margarine together until fluffy. Add the sugar, and beat for three to five more minutes. Put the milk, vanilla, and jam in, and beat for about five more minutes.
Spread the icing on top of the cupcakes. Impress your friends, or eat all of them yourself. Feel oh-so-satisfied.