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1 (9×9-inch) pan

Prep time:

20 to 30 minutes

Serving size:

1 crispy treat

½ cup nonhydrogenated vegan

margarine

1 (10-oz.) tub vegan marshmallow

fluff

1 cup smooth or crunchy peanut

butter

6 cups organic vegan puffed rice

cereal

1. Lightly oil or spray a 9×9-inch baking pan with canola oil or vegetable shortening spray.

2. In a large saucepan over medium heat, melt vegan margarine. Add vegan marshmallow fluff and peanut butter, and cook, stirring, for 3 to 5 minutes or until smooth and creamy. Remove from heat, add puffed rice cereal, and stir to coat.

3. Press into the prepared pan with an oiled, heatproof spatula, being careful not to get any on you because it can be hot and sticky. Allow bars to cool and set up before cutting, about 30 minutes to 1 hour. Store at room temperature covered with plastic wrap for up to 3 days. These bars do not freeze well.

Variation: For Chocolate-Glazed Crispy Rice Treats, melt 2 tablespoons nonhydrogenated vegan margarine and 1¼ cups vegan semisweet chocolate chips until smooth and runny. Spread over warm (not hot) or cooled Crispy Rice Treats, and let dry before cutting.

VEGAN VOCAB

Vegan marshmallow fluff, sold under the brand name Suzanne’s Ricemellow Crème, is an all-natural, vegan, nondairy, and gluten-free marshmallow cream substitute made from brown rice syrup, soy protein, natural gums, and flavors. It might be slightly different from the popular nonvegan variety, but it’s so close, you can’t tell the difference in these Crispy Rice Treats.

Part 5

Classic Pies and Desserts

You’ve baked your way through muffins and coffee cakes, yeast breads and crackers, cookies and brownies, and now you’re drooling thinking about the pies and desserts you can make in this part. (This is by far one of the most irresistible parts of the book!) Although these desserts will fool you into thinking you’re breaking your vegan oath, you can relax because all the baked goods here are made with 100 percent animal-free ingredients.

In the following chapters, you’ll learn many pie-prep tips, including how to make and roll a double-crusted piecrust. I also give you a number of sweet cookie crusts for cheesecakes and single crust pies. Next, you’ll jump right into the tasty fruit and nut pies. The classic Grandma’s Apple Pie, Pumpkin Pie, and Pecan Pie recipes are all dairy and egg free, and you’ll never taste the difference. If you like the natural look, you’ll love making simple free-form tarts and galettes that are rustic, yet beautiful in their own unrefined way.

I give you a selection of old-fashioned desserts that are comforting and cozy, with delicious fruit juices that bubble up through the cobbler tops and crisp streusels. Luscious and silky bread puddings will trick your senses and palate and make you believe you’re eating eggs and cream.

These desserts will have you coming back for a second helping, because you simply won’t believe they’re vegan!

Chapter 13

Crusts for All Reasons

In This Chapter

• Tips for making perfect piecrusts

• Instructions for rolling a piecrust

• Single and double crusted piecrust help

• Guidance on making a lattice piecrust

• Sweet cookie crusts

Does the thought of making piecrust intimidate you? Maybe you’ve had a terrible experience with piecrust, or you’ve just heard all the horror stories. If you’re nodding “yes,” this chapter is for you! With a good recipe and some handy tricks of the trade, you’ll soon be turning out great piecrusts just like a bakery.

Gone are the days when our grandmothers used lard in their piecrusts. (Can you imagine?) For the most part, today’s piecrusts are vegan, particularly if they’re made with solid vegetable shortening. Nonvegans love their butter crusts and swear by how flaky they are. But you’re likely to change their minds with flaky piecrusts you make using nonhydrogenated vegan margarine.

You can use the flour and shortening pie doughs for berry pies, nut pies, pumpkin pies, and all other pies that call for a flaky crust. These recipes are also