Before launching into the post, here is a little more about this talented, generous, and dynamic woman, Livvy Zimmerman:
I am so excited to be guest-posting on Plant Powered Kitchen today! Beyond excited, actually. You see, Dreena Burton is my Vegan Super Hero. When I decided to go vegan in February of this year, her newest cookbook, Let Them Eat Vegan!, quickly became my go-to resource for a few reasons. For one, her recipes always taste great – they never fail me. Secondly, Dreena focusses on whole foods rather than processed foods. I found that many vegan cookbooks often use processed meat substitutes in the recipes. To me, that defeats the purpose of a plant-powered diet. And lastly, this cookbook contains far more than recipes. From suggested kitchen ware to vegan pantry definitions to Dreena’s helpful side notes, she’s got you covered.
Some of my favorite recipes from Let Them Eat Vegan! are Black Bean, Quinoa, and Sweet Potato Spicy Croquettes with Pumpkin Seed Chipotle Cream (preparation is far less complex than the title), “Raisinet” Cookies and Juicy Grilled Portobellos. Most recently, her Apple-of-My-Eye Pie with Gluten-Free Piecrust has joined the ranks.
If you’re looking for more home runs, be sure to check out my blog, 86 Lemons, where I test all kinds of vegan and sometimes gluten-free recipes, craft/DIY projects and various products – then report back to you on which ones are worth your time. There are just too many ‘lemons’ out there and I’m determined to ’86’ them. If you’re confused by that last sentence, it’s decoded here. Happy Fall to you!
My sincere thanks to Livvy for that exceptional post. You are welcome in my plant-powered kitchen anytime Livvy.
Thanks to Ricki Heller for including this recipe in her Wellness Weekend – check out the entire line up of healthy vegan recipes!
Have you ever made a gluten-free pie crust? Perhaps bookmark this one for your upcoming US Thanksgiving!