Vegan Apple Crisp

Fruit crisps are easy to throw together with fruit you have on hand and you can control the amount of oil and sugar that goes into each one. Everyone seems to enjoy this dessert piping hot out of the oven.   4 medium apples, peeled, chopped    2 tablespoons raisins, dried red currants or dried blueberries […]

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Vegan Plum & Nectarine Crisp

A perfect paring of summer fruit.   4 plums, pitted, sliced 4 nectarines, pitted, sliced ¼ cup sugar ¼ cup brown sugar ½ teaspoon cinnamon 1 teaspoon lemon or orange zest  1 teaspoon flour         Topping ¾ cup all-purpose flour or whole wheat ¼ cup sugar ¼ cup vegan butter, or any non-dairy butter ¼ teaspoon salt […]

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Vegan Cherry Crisp

Fresh cherries give this crisp a delightful color and tartness. This is a delicious crisp and a perfect way to use fresh cherries when they are in season. 1 pound cherries, stemmed and pitted 2 tablespoons vegan butter, melted ¼ teaspoon salt ¼ cup sugar ½ teaspoon vanilla extract     Crisp Topping     ¾ cup […]

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Vegan Kettle Corn

My grandchildren prefer this to the real buttery mix at the farmers market on Saturdays.   ½ cup popcorn kernels  2 tablespoons canola oil ½ cup sugar 1 teaspoon salt Heat a large, deep pot to medium-high heat. Add oil and popcorn. Cover tightly with lid and cook until kernels just begin to pop, 3-4 minutes. […]

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Vegan Pie Crust

Making a great pie crust gets easier with practice. For the perfect pie crust, work the dough as little as possible and refrain from using too much flour. The big question is whether to use vegetable shortening, oil or vegan butter. Shortening makes a flakier crust, but vegan butter tastes better even though it is […]

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Vegan Nut & Medjool Date Crust

2 cups almonds, pecans, pistachios or walnuts 1 cup Medjool® dates ½ teaspoon salt In a food processor, pulse the nuts until coarsely chopped. Add dates and salt and continue to pulse the food processor until the mixture is not wet but holds together when squeezed. Press the mixture into a pie or tart pan […]

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Vegan Graham Cracker Crust

Preheat oven to 350°F (175°C).   1½ cup crushed vegan graham crackers  2 tablespoons sugar ½ teaspoon cinnamon (optional) ¼ cup pecans, finely chopped (optional) 6 tablespoons vegan butter, melted  Combine all ingredients by gently pulsing in a food processor until the mixture holds together when squeezed. Press the mixture into a pie, tart or spring […]

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Vegan Ginger Snap Crust

You can really use any of your favorite cookies in this easy recipe. Be creative.   1½ cup ginger snaps, broken 3 tablespoons sugar 6 tablespoons vegan butter Preheat oven to 350°F (175°C)  Combine all ingredients by gently pulsing in a food processor until the mixture holds together when squeezed. Press the mixture into a pie, […]

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Vegan Walnut Pie Crust

This pie crust can be used for tarts or non-baked pies. It is a nice alternative to a regular crust.   1 cup of walnuts 1 cup of all-purpose or whole wheat pastry flour ½ teaspoon of salt ¼ cup of maple syrup ¼ cup of vegan butter, melted or coconut oil Preheat oven to 350°F […]

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Vegan Grapenut Pie Crust

This simple crust has been around forever but is good, easy and has no oil or butter. A good crust for any pudding filling. 2 of Grape Nut® brand cereal ½ cup of apple juice concentrate, thawed Preheat oven to 375°F (190°C).  Mix cereal and apple juice together in a bowl. Press the mixture into […]

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Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southern-style cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.