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Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More Paperback – October 25, 2011
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“[A] treasure trove of 75 recipes for delectable pies and other such goodies…Get a copy.”
Library Journal, 11/15/11
VegNews, September/October 2011
“Isa. Terry. Pie. Those three words are pretty much all you need to know…Vegan Pie in the Sky is a veritable smorgasbord of dished desserts…One of the most highly anticipated vegan-baking tomes since Vegan Cupcakes Take Over the World. Or Vegan Cookies Invade Your Cookie Jar.”
“The icons of hip vegan cuisine tackle the heavyweight champ of American dessert: pie…Bursting with an ‘anyone-can-do-this’ approach and a defiant ‘non-vegans-won’t-be-able-to-tell-the-difference’ attitude, they provide dozens of recipes for classic fruit pies, cobblers, crisps and cheesecakes. Vegan cooks can look forward to whipping up a pear and cranberry galette that will even have their carnivorous relatives scarfing down a second slice at the next family gathering…More than just a niche guide, this mouthwatering collection of desserts will satisfy even the most reluctant reader.”
“A drool-worthy cornucopia of pies.”
Tucson Citizen, 10/24/11
“Offers more than just the fruit pies that spring to mind when you first think ‘vegan pie.’”
Midwest Book Review, February 2012
“Learn to produce buttery pie crusts without butter, creamy pies that don't rely on dairy products, and innovative pies from S'mores Pie to Sweet Potato Brazil Nut Crunch Pie. Vegan lovers can have desserts traditionally packed with diary with the appealing adaptations here, recommended for any vegan cookbook collection.”
“Renowned vegan chefs Isa Chandra Moskowitz and Terry Hope Romero have done it again with Vegan Pie in the Sky…[A] delightful little cookbook…The authors sprinkle their signature wit throughout every page, so readers will be laughing even as their mouths water in anticipation of which delicious treat to try first. With recipes for every pie you can think of, and several you’d never even thought to try, this cookbook is destined to become a go-to guide for home bakers everywhere.”
Library Journal, 11/3/11
"Expect demand for this book, which vegans will reach for as often as other bakers consult Ken Haedrich's Pie.”
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I really wanted this book so that I can make some fantastic creamy pies, and ALL of those recipes use ground cashews. We deal with nut allergies and this book is now of no use to me. :(
I have no problem baking a vegan fruit pie. It's the creamy pies that I dream of making. And will still dream of making as I can't use this book.
Returning - bummer!
I believe in trying several recipes before posting a review, which I miss with many reviewers here who merely describe the contents and their anticipation about trying the recipes. Therefore my question: How many people here have actually USED THE BOOK who rave about it?
I first tried the "Rad Whip"; it prompted me to even buy a mixer which until that point I hadn't felt the need for. I made this recipe at least 8 times within the last 12 months. I follow the recipe to the letter - it does NOT make a FLUFFY topping. Pipeable pastry cream IF using more agar, yes. Whip cream? NO! I tried whipping for a range of 5 minutes to 20 minutes but this didn't make a difference. What bothers me almost more is that the photos with whipped topping in the book (whose recipes recommend using "Rad Whip" as a topping) do not show Rad Whip because they show a very white (fluffy) topping, whereas Rad Whip turns out clearly off-white! I suspect that the authors used a commercial vegan whipcream (perhaps the SOYATOO or MIMICCREME they mention in their product list?!) or a different recipe, which I consider false advertisement. The taste of the end product had a strong cashew taste (I always buy whole cashews, no more than I need for a recipe) - one can camouflage it a bit with almond or lemon flavouring (in addition to using the vanilla).
Similarly, it must have been an error when there's no mention of how long (and what temperature) to prebake a crust - something a recipe is for.
The Maple Pecan Pie's filling turned out on the thin side and intensely sweet. But again - what's the point of the recipe if you count on the pie turning out great (at least the texture!) for a dinner celebration?
Another recipe I tried was the boston cream pie. When reading the proportions of the cake layer, I already suspected a problem, as there seemed to be far too much liquid for the amount of dry indredients. This then turned out to be true, and I scrambled to turn this into a useable batter by adding more flour and sugar. But when your dry ingredients already contain the leavening agents (as the last step in mixing batter should be adding the flour/leavening mix), then such a delay can yield a tough and flat cake, which is what happened. This is not a recipe error of too much/little sugar (i.e. taste) preference but one that should be obvious to any tester, including the authors. I did not continue with this recipe due to the loss of time I suffered.
I am also disappointed at the use of tofu in some recipes - while the authors suggest almond milk instead of soymilk, it ends there. Soy being a major GMO-contaminated allergen and antinutrient, I'm surprised to still see it promoted in 2012 in a vegan baking book. Same with canola oil! It seems that the authors don't know or care that virtually all canola is GMO-contaminated.
The authors' at times juvenile comments before each recipe are also something I could do without, but perhaps at age 35 I'm outside of the target audience. To me, the way a recipe is presented is part of the overall presentation of a book, and much of the introductions here are simply redundant.
In short, too many failed attempts and errors, and to a small extent the author's extremely casual approach, and to give this more than 2 stars. Since I have the book I may try more recipes, but I would not recommend or buy this book for anyone.
If you like cashew tastes in every pie, then this book is for you. If you're like most people though, it's not really worth it.