’scuse me while the bubbles of champagne find their way out my nose
The book, it is out! And it is available for order from Cosmo’s Vegan Shoppe, Vegan Essentials, or Amazon!
After about a year of hard (but fun) work with the coolest partner a gal could ask for, we (and you) finally get to discover the fruit of our labor. And we happen to think, it was really worth it. We hope you do too. We have several book signings and even a book release party in the works, but we’ll tell you more about it all when the time for such events comes closer.
To celebrate the release of the book, here is a delicious recipe taken from it, for a sinful-tasting pie that actually isn’t even too bad for you.
You will get to choose between two versions for the topping: both are easy to make and delicious, the second one is simply ready even faster, if you’re a wee bit lazy. If you use agave nectar in the filling, be sure to set a lower oven temperature [325°F (170°C, or gas mark 3)], since the nectar browns up more quickly.
I realize that some people are going to be surprised with the use of NOT silken tofu, but believe me and those who tested and loved this recipe: it fits like a Ritz here. And if you’d like, enjoy the unbaked mousse on its own (just forget about the baking powder), and be very, very happy indeed.
Chocolate Graham Cracker for Crust 1/2 cup (112 g) nondairy butter
2 tablespoons (42 g) agave nectar
1/4 cup (55 g) packed light brown sugar
1 cup plus 2 tablespoons (145 g) white whole wheat flour, plus extra to lightly dust dough while rolling out
1/4 cup (20 g) unsweetened cocoa powder
1/2 teaspoon fine sea saltPreheat oven to 325°F (170°C, or gas mark 3). Line a cookie sheet with parchment paper or silicone baking mat, such as Silpat.
With an electric mixer, cream together butter, agave, and sugar, until light and fluffy. This should take about 4 minutes.
Sift flour, cocoa, and salt in a medium bowl on top of the butter mixture, and combine.
Place the resulting dough on the prepared cookie sheet, patting it down into a disk.
Dust with a little extra flour; roll out to about 1/4-inch (6-mm) thickness.
Bake for 20 to 25 minutes, but start checking a bit sooner to make sure it doesn’t get overdone. Let cool for at least one hour on the cookie sheet.
Break into shards, blend into a fine powder in food processor.
Follow the guidelines in the recipe you need the crumbs for.Yield: Enough to make one 9-inch (23-cm) crust
Peanut Butter Mousse Pie with Candied Nuts and Chocolate Ganache For the crust:
1 recipe Chocolate Graham Cracker, broken into shards
2 tablespoons (30 ml) canola oil or 2 tablespoons (28 g) nondairy butter, softened
2 tablespoons (28 g) packed light brown sugar
Pinch fine sea saltFor the mousse:
12 ounces (340 g) firm or extra firm regular tofu, drained, and patted dry
1/2 cup (120 g) nondairy sour cream or soy yogurt
1 cup (256 g) creamy no-stir sweetened peanut butter
1 1/2 teaspoon pure vanilla extract
1/3 cup (80 ml) pure maple syrup or (112 g) agave nectar
1/4 teaspoon baking powder
1/4 teaspoon fine sea saltFor the topping:
3/4 cup (114 g) granulated or finely chopped peanuts
1 1/2 teaspoons water
1 tablespoon (14 g) nondairy butter
2 tablespoons (28 g) packed light brown sugar or 2 tablespoons (30 ml) pure maple syrup
Pinch fine sea saltFor the quicker topping:
1/2 cup (76 g) granulated or finely chopped peanuts
1/4 teaspoon ground cinnamon
1 tablespoon (21 g) agave nectarFor the chocolate ganache:
1/4 cup (60 ml) plain soy or other nondairy milk
1/2 cup (88 g) nondairy semisweet chocolate chips
1 tablespoon (15 ml) pure maple syrup or (21 g) agave nectarPreheat oven to 350°F (180°C, or gas mark 4). Lightly grease a 9-inch (23-cm) round baking pan with spray.
To make the crust: Blend the graham cracker shards in food processor until finely ground. Add oil or butter, sugar, and salt. Pulse until combined.
Press firmly at the bottom of the pan.To make the mousse: Combine all ingredients in food processor, and blend until perfectly smooth, scraping sides occasionally.
Pour mousse into the crust. Level with a spatula.To make the quick topping: Combine all ingredients in a small saucepan, cook on medium heat until the liquid reduces, about 3 minutes, stirring constantly. Remove from heat. The nuts will darken slightly, just be careful not to let them burn.
Let cool.To make the quicker topping: Combine peanuts and cinnamon, stir in agave.
Sprinkle either topping evenly upon filling.Bake for 20 minutes, or 25 minutes if using agave as a sweetener.
Place the pie, still in the pan, on a wire rack to cool, and freeze once completely cooled for an easier time slicing.To make the ganache: You can either decorate with the ganache when taking the pie out of the freezer, or upon serving.
Scorch the milk in a small saucepan on medium-high heat. Remove from heat. Add chips, and stir until melted. Stir in maple syrup or agave nectar. Drizzle on top of the whole pie or on each individual slice.Thaw the pie out for about 1 hour in the fridge before enjoying.
Yield: One 9-inch (23-cm) pie
Marysol said,
November 6, 2009 at 9:00 am
You know, it’s not easy to look at that glorious, peanut butter/chocolate dessert after a bowl of oatmeal.
Congratulations on the book! You must be in seventh heaven.
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VeggieGirl said,
November 6, 2009 at 9:00 am
CELEBRAAAAAAAAAAATE!!!!!!!!!!!!!!!!!! :-D
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Rosa said,
November 6, 2009 at 9:01 am
Congrats! That is so great!
That pie looks fantastic and so scrumptious! Wow!
cheers,
Rosa
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Ricki said,
November 6, 2009 at 9:06 am
CONGRATULATIONS!!! Can’t wait to get my copy. That is an amazing achievement, and I’m sure you’re both crazy-proud! :D
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Celine Reply:
November 6th, 2009 at 11:45 am
thank you Ricki!
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Hannah said,
November 6, 2009 at 9:07 am
Congrats, Celine! I’m so excited to find your book in stores. :)
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Celine Reply:
November 6th, 2009 at 11:44 am
thank you, Hannah! ♥
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Kristina said,
November 6, 2009 at 9:31 am
I ordered your book, i have been in love with your recipes since trying your crispy baked seitan. Congrats. I’m very excited for you!
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melanie said,
November 6, 2009 at 9:48 am
congratulations again! I cannot wait to hold this book in my hands, will order it this weekend!
that cake is killing me!!
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Celine Reply:
November 6th, 2009 at 11:43 am
du lieber gott! that pie is more evil than I thought, trying to kill you like that. I’ll sit it down and have a talk with it. and then eat it to death.
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The Voracious Vegan said,
November 6, 2009 at 10:11 am
CONGRATULATIONS! I would LOVE to celebrate with a slice of that AMAZINGLY beautiful pie! What a gorgeous combination of flavors, and such stunning pictures.
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Celine Reply:
November 6th, 2009 at 11:42 am
thank you, thank you! I’d have you come over for pie if you were in town.
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Kristina said,
November 6, 2009 at 10:42 am
I am holding in my hands…. your book! I’m so excited to read it!!!
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Celine Reply:
November 6th, 2009 at 11:42 am
you have it already? holy carp! this is great. thanks for the support, Kristina!
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Vegyogini said,
November 6, 2009 at 10:59 am
FELICITATIONS!!!!!
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Celine Reply:
November 6th, 2009 at 11:41 am
merci ma belle!
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Bianca- Vegan Crunk said,
November 6, 2009 at 11:06 am
Oh yipppeeeee! This book is sooo on my Xmas list now! I’ve banned from myself from buying anything for myself til after I buy presents for others. But I’m submitting a list of cookbooks to my parents to order me for Xmas. I’m adding yours to list with Vegan Yum Yum and the Urban Vegan book. I’m sooooo excited!!!!
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Celine Reply:
November 6th, 2009 at 11:41 am
I hear you, so many books came out at approximately the same time, it’s hard to choose!
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tahinitoo said,
November 6, 2009 at 11:10 am
Hugs and happiness all around!!!!!!! I saw your book on Vegan Essentials too!! Do a book signing in Portland so I can come crash it.
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Celine Reply:
November 6th, 2009 at 11:40 am
I want to! Joni mentioned going back sometime next year, so I might permanently attach myself to her side and tag along. (if she doesn’t get tired of seeing me before then.)
I miss youuuuuuuu. we need to try and go hike together.
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Josiane said,
November 6, 2009 at 11:44 am
Champagne! Bubbles!! Yay!!!
Oh boy, your peanut butter mousse pie just created the weirdest mental image in my mind. For some reason, my mind has kind of turned it into peanut buttermousse pie, which sort of involves a buttery grapefruit (pamplemousse!) or something… Weird! Hmm, the stuff I put on my apple this morning… was it really cinnamon?
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Celine Reply:
November 6th, 2009 at 4:10 pm
I wish I loved pamplemousse. I used to eat it halved, sprinkled with sugar. it wasn’t bad…but it was a lot of sugar.
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Josiane Reply:
November 6th, 2009 at 5:18 pm
Totally with you on the pamplemousse thing: never been able to eat it, even with an insane amount of sugar. Which made the buttermousse association with it even more disturbing. Though when I take the pamplemousse out of it, I can imagine other sorts of buttermousse that would be all kinds of awesome!
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Celine Reply:
November 8th, 2009 at 3:44 am
buttermousse also happens to be the coolest word ever.
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Josiane Reply:
November 8th, 2009 at 7:59 am
Isn’t it? We’ve got to come up with a recipe that would let us use it… and spread it! (ha!)
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Shelby said,
November 6, 2009 at 12:26 pm
Congratulations!!!
That scrumptious treat looks FABULOUS and only makes me more excited to get the book!
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megan said,
November 6, 2009 at 12:31 pm
so exciting!
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Marion said,
November 6, 2009 at 12:31 pm
C’est superbe, la photo est vraiment appétissante. Tu révèle mes envies de gourmandise!
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Celine Reply:
November 6th, 2009 at 4:09 pm
t’es chou, merci Marion!!
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Michelle said,
November 6, 2009 at 12:41 pm
Congrats, so exciting!!! I can’t wait to get it! (and you’re killing me with the PB mousse pie, on this late friday afternoon at work)
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Celine Reply:
November 6th, 2009 at 4:09 pm
my bad! I take my pie back, then. ♥
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Tiana said,
November 6, 2009 at 12:54 pm
I just got my cookbook today and already made the Apple Sage Fauxsage from it. As expected, it was divine!
There are so many awesome recipes that I look forward to trying. Congrats on your hard work Celine! =)
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Celine Reply:
November 6th, 2009 at 4:09 pm
you are fantastically quick, Tiana! thanks for the support and for getting the book.
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K said,
November 6, 2009 at 1:35 pm
Congrats on the book! I am super excited to get it and try out your delicious recipes.
This one looks amazing!!! I am really interested to see how the texture is with non silken tofu, I imagine it might be firmer, which I am a-okay with. Thanks for sharing the recipe! :)
-K
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Celine Reply:
November 6th, 2009 at 4:08 pm
thank you, K!
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Alisa - Frugal Foodie said,
November 6, 2009 at 1:40 pm
Oh my lord, that looks fabulous. Congratulations!!!
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Celine Reply:
November 6th, 2009 at 4:08 pm
thank you Alisa! I must email you soon.
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Alisa - Frugal Foodie Reply:
November 6th, 2009 at 4:28 pm
Now that is a tricked out commenting system :)
Yes, please do!
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Tami (Vegan Appetite) said,
November 6, 2009 at 1:49 pm
It’s here, it’s here! That pie looks incredible, too.
Congratulations!
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Celine Reply:
November 6th, 2009 at 4:08 pm
Tami! thank you so much, for the emails, friendship and everything. I’m getting all mushy up in this piece.
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Leena said,
November 6, 2009 at 2:24 pm
Oh my God! I started crying when I saw your cake, it’s so beautiful!
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Celine Reply:
November 6th, 2009 at 4:07 pm
here, have a tissue and some pie, my sweet.
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Jes said,
November 6, 2009 at 2:34 pm
Congrats!!! I can’t wait to have some money to order it from Cosmo’s! In the meantime, I’m tacklin’ that pie darn soon!
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Celine Reply:
November 6th, 2009 at 4:07 pm
tackle it good! I know I did. (burp)
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Nora said,
November 6, 2009 at 5:25 pm
I couldn’t wait until xmas! I ordered it off of Amazon a couple days ago! YAYY
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Celine Reply:
November 8th, 2009 at 3:43 am
aw shucks, thanks for being impatient, Nora!
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meagan said,
November 6, 2009 at 6:06 pm
congratulations! I’ll definitely be putting this on my holiday list, unless I can’t wait until then…
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Celine Reply:
November 8th, 2009 at 3:42 am
stay…strong…you can…do eet!
(thank you, thank you!)
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kittee said,
November 6, 2009 at 10:29 pm
hubba hubba, that looks so gooood! congrats on the book release!!
xo
kittee
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Celine Reply:
November 8th, 2009 at 3:42 am
thank you Kittee!!
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IsaChandra said,
November 6, 2009 at 11:51 pm
Mazel tov, you guys! The book looks great, I’m in awe that you made so many recipes so quickly. You guys rule!
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Celine Reply:
November 8th, 2009 at 3:42 am
right back at you and Terry, super cookie/brunch lady!
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Mihl said,
November 7, 2009 at 12:53 am
Congrats! I am really exited for you!
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Celine Reply:
November 8th, 2009 at 3:41 am
danke, dear Constanze!
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Lisa (Show Me Vegan) said,
November 7, 2009 at 5:46 am
Mine arrived in my hot little hands on Thursday, along with Vegan Cookies!! I’ve been looking through the recipes and they sound so yummy and accessible. I can’t wait to make my first dish. Congrats!
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Celine Reply:
November 8th, 2009 at 3:41 am
I’m still impatiently waiting for Vegan Cookies. yay!
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Sarena said,
November 7, 2009 at 8:18 am
YUM, YUM, YUM, YUM!!!
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Celine Reply:
November 8th, 2009 at 3:41 am
hi, Sarena! long time no talk, my fault. I hope you are well!
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Afsoon said,
November 7, 2009 at 8:19 am
dear lord, the peanut butter one! droool. and I wanted to officially congratulate you and joni! i’m already planning on what to make from the book. I’m so excited for you guys! Lots of love! xoxo
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Celine Reply:
November 8th, 2009 at 3:40 am
thank you for the official congrats, my sweet! ♥
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veggie wedgie said,
November 7, 2009 at 2:06 pm
This pie looks incredible! I just ordered your book…so excited!!! Congratulations!
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Celine Reply:
November 8th, 2009 at 3:40 am
thanks for the support, Nina! I hope shipping wasn’t crazy for Greece?
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veggie wedgie Reply:
November 8th, 2009 at 9:56 am
I ordered it from amazon with some other books and it was about 20 dollars to ship (the cheapest option!) I hate shipping costs!!!
But I love your recipes!! haha :)
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Celine Reply:
November 8th, 2009 at 10:44 am
bah! I wish the book had been out before I visited my parents, I would have brought a few copies along to send to European friends to avoid crazy shipping costs. Amazon should join me in thanking you for the support. ;p
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Lavie said,
November 7, 2009 at 2:59 pm
this looks….AMAZING!
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Celine Reply:
November 8th, 2009 at 3:40 am
the pie thinks you look pretty damn good too.
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Falovi said,
November 8, 2009 at 3:23 pm
Finally! I have ordered it from a swedish company (yes they’ve got it!) and will have it within a week, can’t wait. And this pie looks amazing.
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Celine Reply:
November 10th, 2009 at 2:15 pm
hurra för Sverige!!
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L2 said,
November 8, 2009 at 3:48 pm
Such good news! I’m so excited to purchase my copy and start cookin’ your beautiful creations! I’m going to get started now by making that amazing lookin’ PB pie you posted! Thanks for being sucha sweet vegan blogga’ and now cook book author!
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Celine Reply:
November 10th, 2009 at 2:10 pm
aw shucks, thank you! hope you’ll like the pah.
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Mo said,
November 8, 2009 at 10:16 pm
Mmm. I can’t wait to get this book!
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Celine Reply:
November 10th, 2009 at 2:09 pm
yay, Mo!
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Julia said,
November 9, 2009 at 5:38 am
Congratulations Celine! I’m ordering your book right now… :)
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Celine Reply:
November 10th, 2009 at 2:09 pm
thank you, thank you, Julia! hope you’ll like.
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Angela said,
November 10, 2009 at 2:37 am
Wow, this IS great news, many congratulations on the release, it’s almost like having a baby!!! (minus the sleepless nights!).
And, with a slice of that cake I could celebrate almost anything!
I must try it.
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Celine Reply:
November 10th, 2009 at 2:09 pm
well…might want to rethink that “minus the sleepless nights” bit, though.
thanks, Angela!
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Kelly said,
November 10, 2009 at 7:37 am
Yummy. That looks gorgeous & congrats!!!!!
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Celine Reply:
November 10th, 2009 at 2:08 pm
thanks, Kelly!
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Sal said,
November 10, 2009 at 12:45 pm
WOO YAY! congrats.
that pie looks seriously rad!
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Celine Reply:
November 10th, 2009 at 2:08 pm
thank you Sal! that pie is looking straight at you, kid.
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Jackie said,
November 10, 2009 at 7:35 pm
Congrats! I am so looking forward to getting my copy!
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Kris said,
November 10, 2009 at 10:24 pm
you are the wind beneath my wings… which are getting fat from looking at this amazing treat. thanks for that.
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Jule said,
November 11, 2009 at 12:58 am
wow! i’m so excited about your book coming out!
i’ve been a fan of your cooking since the days I did the testing for you ‘zine which, unluckily, didn’t make it.
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Celine Reply:
November 11th, 2009 at 5:09 am
hey Jule, long time no read! would you give me your addi so that I can send you a copy of the book, it’s only fair with all the testing you did for the never-to-see-the-light zine thing. hope you are well!
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Jule Reply:
November 11th, 2009 at 9:43 am
wow, I didn’t expect that :)
I’ve been secretly following your blog around – stalker alarm!! – but never get round to commenting.
I’m currently living in France (staying here until – at least – spreng), so I’ll send you my French address this evening .)
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Heathers Cakes said,
November 11, 2009 at 2:26 am
Very nice indeed, your clearly very talented and not too bad at all with the delicious photography! Would this work out well with cream or would that spoil the theme?
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dreaminitvegan said,
November 11, 2009 at 2:04 pm
Amazing and delicious looking! Congrats on the book!
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Trinity said,
November 11, 2009 at 7:30 pm
yummy yummy yummy! thank you for posting these recipes!
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Melisser said,
November 12, 2009 at 2:24 am
Congratulations! That is one sexy pie.
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Nick said,
November 12, 2009 at 10:07 am
I’ve been gone far too long Celine….and what a perfect time for me to come back, I think that pie speaks for itself. Congrats on the book that is fantastic! Certainly well deserved.
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missannakay said,
November 12, 2009 at 6:52 pm
congrats! congrats! congrats!!
these recipes look and sound amazing. i’m so totally borrowing them
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kristen said,
November 12, 2009 at 7:43 pm
YES! i can’t wait to get your book! Congrats, girl. All your hard work has paid off!! :)
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Y said,
November 16, 2009 at 1:46 am
Congrats on the book!!!!
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