Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More is a book you should grab if you want to stun your family with tasty treats for the holidays.
As a non-vegan and non-vegetarian, I wanted to try something healthier for my family. Most of my more delicious recipes call for a pound of butter and multiple eggs. They are very rich and sinful, and I’ve never cooked any other way.
Recently, however, I have been more concerned about my young family’s weight and health. While I have no immediate intention of giving up steak, I thought I would try to make our desserts less decadent.
Vegan Pie in the Sky had glorious photographs of sumptuous desserts, so I decided to try my hand at vegan cooking. The first dessert I made was the Blueberry Bliss Cheesecake. Who could resist finding out about a cheesecake with no cheese? Not I.
The directions were very easy to follow, from the graham cracker crust to the blueberry filling. The results were fabulous. I had eight members of my family leave the house while I prepared it. I did not want them to know that the substance of the cheesecake was 12 ounces of tofu. I easily prepared the cheesecake and put it in the refrigerator to set. When the family came home, we all ate the blueberry pie.
Despite the cheesecake name, it did not have the depth of a true cheesecake. The reviews were amazing. Everyone loved the cheesecake and many had second helpings. Then, three of the adults agreed that it was wonderful and smooth but decided it tasted more like a cobbler. I note this because the definitions of what constitutes a cobbler versus a pie versus a galette are in the chapter “How to Spy a Pie.” So I said, “No. By definition, a cobbler has a batter — or biscuit-like top crust.”