Vegan Casseroles

When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd’s pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The results are a mix of retro flavors, such as Nacho Cheesy Sauce and a lighter Cream of Mushroom Soup, and fresh, veggie-forward dishes like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard. The recipes come together quickly, focus on healthier substitutions without the tans-fats, and are endorsed by some of the toughest critics, Julie’s college-aged children and their visiting friends! With recipes like Zucchini Basil Lasagna and Tamale Pie, you’re guaranteed to find a casserole you’ll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Of course, desserts are an important cap to any casserole-based meal: satisfy your sweet tooth with dishes like Rustic Bread Pudding. Now: dig in and feel good about it!



Vegan Pizza

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Everything you need to know to create delicious, healthy pizza at home without any meat or dairy products!

This book is available on Amazon and at bookstores near you.







Vegan Diner

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Finally, a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan!

From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.

This book is available on Amazon and at bookstores near you.



150 Best Cupcake Recipes

Julie’s previous book, 125 Best cupcake recipes, has over 50,000 copies in print.

Cupcakes are the perfect dessert and it seems everyone agrees as even more bakery shops and television shows dedicated to showcasing cupcakes continue to flourish.

Julie’s cupcake and frosting recipes are fully tested, and are so easy and appealing you’ll want to try them all. This new edition features not only a new cover treatment and light interior redesign but 25 bonus vegan recipes which will be showcased as a separate chapter. In addition there will be 8 additional photos, bringing the total photo count up to 24.

Also included are decorating tips and techniques for everything from rustic to fancy cupcakes as well as theme decorating ideas for occasions from Valentine’s Day to weddings and birthdays. A tools and equipment glossary make this a truly complete cupcake baking guide. Home bakers can bring the baked goodness and delight of cupcakes into their homes today with this collection of outstanding recipes.


The Complete Book Of Pies

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Pie-baking made easy.
What could be better than a fresh summer pie brimming with sweet ripe fruit, or a steaming chicken pot pie? Baking a homemade pie from scratch is surprisingly easy with Julie Hasson’s guidance, and the results are rewarding.

The Complete Book of Pies is like having your grandmother in the kitchen with you. The entire pie-making process is covered in easy-to-follow detail from start to finish. The book is filled with hundreds of recipes for fruit, cream and savory pies along with dozens of special tips and time-saving shortcuts to help make pie-baking a breeze. There are tips for making dough and rolling it; ideas for decorative pie tops; and quick and easy alternatives to pastry dough.

These luscious recipes are among the many that are sure to please:

* Apple cranberry spice crumb pie, brown sugar apple pie with almond crumb topping
* Blueberry pie, boysenberry pie, bumbleberry crumb pie, peach pie, sour cherry pie
* White chocolate key lime pie, chocolate cream pie, butterscotch cream pie, coconut cream pie
* Chocolate chip pecan pie, rum pecan pie, chocolate truffle tart, chocolate peanut butter mousse pie
* Caramelized onion, thyme and olive tart, quiche lorraine, pot pie with mushrooms and leeks.

Both the novice and experienced baker will benefit from the author’s extensive baking expertise. Sixteen pages of color photographs and extensive illustrations provide baking guidance and inspiration. The Complete Book of Pies is a basic reference for any home baker.

125 Best Cupcake Recipes

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Bakeries that sell only cupcakes are popping up all over the country to the enthusiastic delight of people young and old. The reason for the enthusiasm is quite simple: cupcakes are an old-fashioned favorite.

Julie Hasson, baker extraordinaire, brings her incredible baking expertise to her latest book, 125 BEST CUPCAKE RECIPES. These are the cupcakes our mothers and grandmothers made, but with a modern twist. The easy-to-execute recipes will fill your home with tantalizing baking smells and sweet satisfaction.

Some of Julie’s fabulous recipes include:

  • Raspberry Vanilla Cupcakes
  • Carrot Zucchini Cupcakes
  • Flourless Chocolate Cupcakes
  • Malted Espresso Cakes with Malted Milk Icing
  • Peanut Butter Cupcakes

Also included are dozens of icing recipes – from Chocolate Fudge Frosting to Buttercream Frosting and White Chocolate Glaze. As in all of her books, Julie has included invaluable baking tips and techniques to guide novice bakers – and even experienced bakers may learn a few new tricks! All the recipes are fully tested, and are so easy and delicious you’ll want to try them all. Bring the baked goodness and delight of cupcakes into your home today with this collection of outstanding cupcake recipes.


300 Best Chocolate Chip Recipes from Cookies to Cakes, Muffins and more
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Renee Enna of the Chicago Tribune Reports:

“We loved the recipes we tried. … We look forward to satisfying future cravings.”

Best Chocolate Book

All the rich delights of chocolate captured in one volume of decadence.

Only chocolate is so rich, smooth and satisfying for so many of us. Whether bittersweet, semisweet, milk or white, there is a chocolate for everyone to love. Square or chip, grated or melted, the world’s favorite baking ingredient is chocolate.

300 Best Chocolate Recipes is an outstanding collection of chocolate recipes originally published in two books, 125 Best Chocolate Chip Recipes and 125 Best Chocolate Recipes. This delicious array of recipes ranges from the traditional to the sophisticated, and from the simple to the challenging.

Featuring incredibly creative and luscious recipes for everything from cakes, cookies, pies, breads, puddings, bars, squares and muffins to hot and cold beverages and sauces, these are fail-safe recipes for a baker with any level of experience. Here is a sampling:

Chocolate-dipped coconut macaroons
Raspberry chocolate chip cookies
High-octane espresso chip morning muffins
Chocolate mousse cake
Double chocolate cheesecake ice cream.
Every recipe is easy to follow — and works to perfection every time.

All resistance is futile!


125 Best Chocolate Recipes

“Chemically speaking, chocolate really is the world’s perfect food.”
Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

Is there any food as rich, smooth, and complex as chocolate? There are few foods that people feel so passionate about, so it comes as no surprise that chocolate is the world’s favorite baking ingredient.

In 125 BEST CHOCOLATE RECIPES, Julie Hasson, baker and chocolate lover extraordinaire, brings together her love of chocolate with superb recipes. All the recipes celebrate chocolate and range from the traditional to the sophisticated. Here are just some of the oh-so-tempting recipes: Chocolate Espresso Cake, Chocolate Devils (mini cakes filled with a fluffy vanilla filling and topped with a decadent chocolate glaze), Baklava with Walnuts, Chocolate and Honey Syrup, Chocolate Macaroon Bars, White Chocolate Key Lime Pie, and Chocolate Dipped Fruit Skewers.

Not only are Julie’s recipes decadently delicious, but they are easy to follow and work to perfection every time. And, as always, she provides a wealth of baking tips and techniques as well as information on recommended tools and equipment. She also offers interesting information on all the different types of chocolate available today — from the chocolate purchased at your local grocer to Italian-made Amedei Procelana, perhaps the world’s most expensive chocolate at US$90 a pound.

Whether you are a chocolate fanatic or simply love to cook and bake with chocolate, this cookbook is sure to become a favorite.


125 Best Chocolate Chip Recipes


The story goes that the chocolate chip cookie was created by Ruth Wakefield, who owned a restaurant called the Toll House near Whitman, Massachusetts, during the 1930s. A recipe called for baker’s chocolate, and Ruth found herself without the needed ingredient. She substituted a Nestlé™ semi-sweet chocolate bar cut up into bits. However, unlike the baker’s chocolate, the chopped up chocolate bar did not melt completely, and the small pieces only softened. The rest is history. The chocolate chip has come a long way since then, and in 125 best Chocolate Chip Recipes (Robert Rose, Inc.; September 2003; $18.95/trade paperback) by baker Julie Hasson, the reader will be amazed by all of the delicious possibilities the chocolate chip delivers.

Chocolate chips are specially formulated to retain their taste in any recipe and give off bursts of intense flavor during the cooking process, and 125 best Chocolate Chip Recipes features superb, imaginative, and fail-safe recipes for cookies, cakes, pies, breads, puddings, bars and squares, muffins, hot and cold beverages, and extraordinary sauces. Start the day out with Chocolate Chip Oat Breakfast Biscuits, Chocolate Chip Hotcakes, or Chocolate Orange French Toast for a weekend brunch. Children will adore the Chocolate Mousse Filled Cupcakes, Chocolate Dipped Pretzels, and Chocolate Chip Cherry Bars. Adults will swoon over the Chocolate Espresso Lava Cake that was featured on the Today Show. If you find yourself with a bumper crop of zucchini, be sure to make Double Chocolate Zucchini Cake.

125 best Chocolate Chip Recipes also pays homage to the original cookie, and cookie recipes include The Quintessential Chocolate Chip Cookie, Double Chocolate Mint Chunkers, and Chocolate Dipped Coconut Macaroons. These recipes are so good that the cookies will never make it to a cookie jar. All resistance is futile!

34 Responses to “Cookbooks”

  1. sheree April 1, 2011 at 3:02 pm Permalink

    Vegan diner is an amazing cookbook. Comfort with style and taste!!!

  2. Nancy May 13, 2011 at 4:37 am Permalink

    Hello Julie,
    I just wanted to let you know that I am very much enjoying cooking from Vegan Diner. I have always been a somewhat hesitant cook (never really learned how) and the recipes are very easy to make and delicious. Thank you for sharing your skills with your readers.

    I made the Big Fat Greek scramble and I saw the errata–I added more tofu before I saw the blog.

    Again, many thanks for doing this book–it’s wonderful! I hope you do part 2 or revise with more milkshakes, baked beans (a must in New England where I live), creamed spinach, more soups, veggies, etc. Also Boston Cream Pie, another standard here in the Boston area.

  3. Martha Mandell June 5, 2011 at 3:43 pm Permalink

    I was watching your great video on rosemary garlic crackers and really would appreciate the recipe; but can’t seem to locate the website with the recipe. thank you, M. Mandell

  4. Kate June 16, 2011 at 1:21 pm Permalink

    Are all of your cookbooks and recipes vegan friendly?

  5. antonela August 16, 2011 at 2:46 pm Permalink

    Hi, I’m from argentina(Rosario, Santa Fe) I saw a book of Julie about cupkackes but it’s not the one you can look en this page. I want to know if there are more book and how can I buy it.
    ps:I’m sorry about my english!!!

  6. Roxee September 26, 2011 at 11:23 am Permalink

    Just bought the Vegan Diner today, waiting for it in the mail…

  7. in2insight November 18, 2011 at 5:01 pm Permalink

    Hi Julie,
    Two questions if you would.
    1) made the “chicken roast” was way too wet. Is there a typo?
    Followed the recipe to a “t”.
    2) Why is water in many of the recipes not listed with the ingredient list but only mentioned in the actual recipe?
    Makes it a challenge for those of us who like to have everything pre-mesurad and ready to pull together.

    • Julie Hasson December 3, 2011 at 12:22 pm Permalink

      There isn’t a typo in that recipe. It is a VERY wet dough/batter. Maybe there’s a difference in brands of vital wheat gluten. I used Bob’s Red Mill brand. Also, maybe we’re measuring differently too. You want the dough to be very wet. The foil will help you actually shape the loaf. You can always cut back on the liquid a little if you need too.

      Check out the sausage video on Everyday Dish. The dough is pretty similar, which you give you a visual of what mine was like.

      Hope that helps! Julie

    • Julie Hasson December 3, 2011 at 1:15 pm Permalink

      I forgot to answer your second question. I totally agree that it’s awkward with the water not being in the ingredient list. That wasn’t my call, but the publisher. Every publisher has their own style, which you have to follow. Sorry!

  8. Sunnie December 4, 2011 at 5:11 am Permalink

    Wow. Awesome… we are going to definitely check these out this Christmas season. So little time and so many great books…! Thanks Julie!

  9. Amy December 17, 2011 at 2:10 am Permalink

    I was given ‘Vegan Diner’ as a gift. I am so impressed with this cookbook! I have been vegetarian for over 15 years, and as such have had many vego/vegan cookbooks. ‘Vegan Diner’ is unique (and funky), with many recipies I have not seen in other cookbooks. I plan to start from the beginning of this book and work my way through every recipie. Thanks.

  10. Connie Fletcher March 8, 2012 at 4:42 pm Permalink

    Julie, Is the recipe for the Dragon Sauce in any of your books? I just made it and it is truly addictive!!! WOW!!

  11. Julie Hasson March 8, 2012 at 5:08 pm Permalink

    Thanks Connie! Did you try it from the member recipes on Everyday Dish? It’s not in any of my books yet, but maybe at some point. We actually use that sauce on one of the bowls that we serve at our food cart.


  12. nancee ariagno April 23, 2012 at 8:29 am Permalink

    I’m new to the vegan world. I bought your book vegan diner on amazon and so far have made the chili, sweet corn bread, and tomato soup…My family(unaware of vegan ingredients)loved everything. I can’t wait to make my own “cheese” and “ice cream” and start collecting all your books! I look forward to pizza, and casseroles.

  13. June Taylor June 27, 2012 at 8:42 pm Permalink

    Greetings Julie…I just bought your Vegan Diner (2 each:one for a friend)…pies…and chocolate cookbooks and loving all your tasty recipes…simple to make and healthy as well…I am in the process of writing a vegan cook/bake book and have a question for you…I am concerned about copyright?!! I applied to the U.S. Copyright office and submitted an application/fee but wondering if this is enough for copyright(s) when publishing a book? do you recommend a copyright lawyer instead? This would be my first book (looking at 2014 publication) and would appreciate your feedback as you have already published several books…thank you for your honest response…wishing you a peaceful weekend…June

    • Julie Hasson June 28, 2012 at 4:05 pm Permalink

      Hi June,

      Thank you so much for buying copies of Vegan Diner for you and your friend (as well as my other cookbooks too)! You are so awesome June!

      Congrats on your upcoming vegan book. I wish I could help you navigate the copy-write office maze, but I’m not sure of the protocol. It’s always been taken care of through my publishers. I take it that you are self publishing your book? I wonder if there’s some solid information on self-publishing somewhere online?

      Good luck with everything June!


  14. bookwormbethie September 5, 2012 at 5:54 am Permalink

    I adore your ‘vegan diner’ cookbook. Last night I made my 1st recipe out of it, the pumpkin spice pancakes. OMG my kitchen smelled so yummy while they were cooking and they tasted SOOO good! As a newbie vegan, I appreciate that this particular recipe didn’t have an unusual ingredients for egg substitutes. I look forward to making this recipe more often once fall officially arrives!

  15. Tim July 10, 2013 at 5:08 am Permalink

    Loved Vegan Diner and looking forward to Vegan Pizza and would pre-order on Amazon, if it were in a Kindle format. Do you know when that will be available?


    • Julie Hasson July 10, 2013 at 11:52 am Permalink

      Thanks Tim. I’m pretty sure that there will be an e-book, but I’m not sure which format.

      If I find out the scoop, I’ll post it on the blog.

  16. Susan McMaster September 12, 2013 at 9:36 am Permalink

    Just bought your pie book. I’m a little behind in your books I believe but I believe I have just hit a gold mine in you!! Thank you for sharing your knowledge with all of us who only dabble in cooking. You make it so easy for me and I think that is what I love the most! I’m about to make a blackberry pie/cobbler.
    Again, thank you for making my “dessert” life much easier!

    • Julie Hasson September 17, 2013 at 12:24 pm Permalink

      Thank you so much Susan! You are so sweet, and have totally made my day!!

  17. Johanna November 26, 2013 at 6:31 am Permalink

    Last night I made the Spicy Vegan Sausages, and I forgot to add the veggie bouillon, which was dissolved in the extra 1/4 c. water. They still came out great.

  18. angela May 21, 2015 at 1:35 pm Permalink

    So I just picked up Vegan Casseroles from the library and I LOVE IT. Only one question, can I freeze these recipes? Crockpot any of them? I’m a busy mom and anything made ahead of time or even better taken out and defrosted ready to throw in the oven is a major bonus. What do you think?


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