Vegetarian Star

"Skinny Bitch: Ultimate Everyday Cookbook"

If cutting back on desserts is one of your New Year’s resolutions, you may want to put it on hold until you’ve gobbled up Kim Barnouin‘s Vegan Apple Pie.

A treat that Barnouin’s mother has made for 40 years, Jack’s Grandma’s Apple Pie has undergone a few transformations to suit the Skinny Bitch author’s egg and dairy-free dietary preferences.

Earth Balance vegan butter and Spectrum vegetable shortening are Kim’s preferred switches for the pie, but she was nice enough to give other vegan baking suggestions during her interview with EcoStiletto.

“There’s an alternative for everything,” Barnouin said. “Even when you’re baking without eggs. I know that when I’m making brownies I can use silken tofu instead, that will still give that nice, chewy richness to it. And I can also use almond or soymilk with some apple cider vinegar. And it sort of curdles and that’s a good alternative to eggs. It’s all the stuff that you can pick up in a regular grocery store.”

For dairy milk, Barnouin prefers to pour almond milk into her dishes instead.

“It has a really mild flavor. You don’t have to just have plain whipped potatoes. You still have all the flavor but you’re getting rid of all the saturated fat, there’s no cholesterol. So then you never feel guilty.”

Grab Barnouin’s favorite recipe from her book “Skinny Bitch: Ultimate Everyday Cookbook” at EcoStiletto.com.

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