You don’t need dairy or animal byproducts to make a delicious pie. Vegan chefs Moskowitz and Romero (Vegan Cupcakes Take over the World, Vegan Cookies Invade Your Cookie Jar) use ingredients such as nonhydrogenated shortening and margarine, soy yogurt, and soy or almond milk in their pie crust recipes, coconut milk and agar powder to make pie toppings such as Rad Whip, and silken tofu to make desserts such as the Chocolate Mousse Tart.
The recipes (some are gluten-free) are divided into pie crusts, fruit pies, creamy pies, harvest pies, chocolate pies and toppings. Recipes for tarts, cobblers, and cheesecakes are incorporated into the chapters as well. The color photographs that appear beside all but a few recipes capture the tantalizing textures and qualities of each pie. Look for the “Slices” on the page to read up on pie-making tips or try some of the variations suggested at the end of the recipes to extend your repertoire of desserts.
These award-winning chefs provide encouraging words for the beginner pie maker and do-it-yourself tips for those concerned with saving money (dried beans can be used for pie weights). Readers who don’t have a lot of space for a new cookbook will appreciate the small size of this book (approximately 7 x 6 1/2) and the variety of ideas it contains for making tasty desserts.