Customer Reviews for

My Sweet Vegan: passionate about dessert

Average Rating 4.5
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  • Anonymous

    Posted January 22, 2008

    Picture Perfect!

    If it¿s true that a picture is worth a thousand words, then My Sweet Vegan may end up being the wordiest cookbook ever. Eighteen year-old Hannah Kaminsky, is both author and photographer of this creative dessert-lover¿s tome. The photographs alone could be the makings for a monthly desserts calendar. The only problem would be selecting only twelve of the over seventy mouth-watering photos. Hannah¿s goal was to create original recipes sure to please any palate, not just those of vegans. To that end, she includes a Food Allergy Index so that those with special dietary needs can find a recipe at a glance. Whether you¿re gluten-free, wheat-free, peanut-free, tree-nut free, or soy-free, there is a recipe for you. The Table of Contents 'which reads more like a Recipe Index' includes Sweet Starts 'such as Sweet and Simple French Toast, Golden Glazed Donuts, Power Hungry Granola', Cookies and Bars 'such as Apricot Biscotti, Butterscotch Blondies, Whoopie Pies', Cakes and Cupcakes 'such as Chai ¿Cheese¿ Cake, Pomegranate Ginger Cupcakes, Pina Colada Mini-Bundts,' Pies and Tarts 'such as Baklava Tart, Chocolate Chip Cookie Pie, Coconut Custard Pie', and Miscellaneous Morsels and Desserts 'such as Matzah Toffee, Green Tea Freezer Pops, Five-Minute Coconut Fudge'. Most of the ingredients are easy to come by and some of the more obscure ingredients like Matcha Powder, and Black Cocoa Powder are listed in the four-page Ingredients Guide. A few of the recipes call for corn syrup which I would replace with healthier brown rice syrup, and vegetable shortening which some might confuse with Crisco instead of non-hydrogenated shortening, which I believe is what Hannah means to suggest. As she completes her freshman year in college 'and gives new meaning to the word ¿sweet¿ mate', Hannah joins ranks with some of the more formidable, seasoned vegan dessert cookbook authors age notwithstanding, Hannah holds her own in this category. My Sweet Vegan is a fresh approach to baking and is sure to satisfy the sweet tooth of vegans and non-vegans alike. Be sure to check out Hannah¿s comprehensive blog at bittersweetblog.wordpress.com also mysweetvegan.com and godairyfree.com

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 25, 2008

    The sweetest vegan cookbook I have read...

    I am not a vegan, but bake vegan for my children. I bake and cook daily, so when this cookbook was coming out, I had to have it. So the book arrived 3 days for xmas, just in time for the holiday baking. I made the fudge, crumbled brownie and the butterscotch blondes. Lets just say there were only crumbs left on the plate. The children were peaking around looking for more fudge. The color photos were simply brilliant. The recipes were easy to read and follow and the outcome of the baked goods was fantastic. I plan on making next the icebox cheesecake. Oooh, the cookies and crème pound cake, I know my little tots will love. By far this was the best vegan cookbook I have read and was fortunate enough to get my hands on.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted January 24, 2008

    beautiful cookbook, delicious recipes

    I was so delighted when this cookbook finally arrived. It made a fantastic first impression with a nice easy to follow format, one recipe per page and a beautiful photo with every single recipe. It is nice to know what the finished product should look like! It really is a gorgeous cookbook too, far exceeding my expectations for the price. I was elated when flipping through My Sweet Vegan to discover that the author didn't use egg replacers at all, unlike so many of the vegan cookbooks and recipes out there. She really went out of her way to create original recipes from scratch. So far we have tried the Nut Case Cookies, Pomegranate Ginger Cupcakes, Crumb-Topped Brownies, and Silken Chocolate Mousse Cake, and all were fantastic! It was the first time I had ever made desserts that turned out looking exactly like the pictures. I felt like a total pastry chef. Even my very non-vegan family raved about the results. I am going to make the 'Cheese' Cake Thumbprint Cookies and the Apricot Biscotti 'gluten-free!' for some friends coming over this weekend. The food allergy index in the back is very cool. I was quickly able to find a gluten-free recipe to make for one of my friends without a problem. Our household doesn't do dairy, so I have been experimenting with vegan baking lately. This is by far the best and most appealing resource I have found.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 2, 2012

    Perfect for Holiday baking

    The Chai Cheesecake was decadent. I made it for a birthday party and only my kids knew it was vegan. Not a crumb was left on the plate !
    I also made the raspberry cupcakes.Having the cookbook on the nook was very convenient when shopping for ingredients.

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  • Anonymous

    Posted June 11, 2008

    Thank you

    I enjoy trying diffeent recipes that my 5 year old grandson can eat. He is allergic to many foods. This book has several recipes that fit his special diet. They are delicious and Brennan and I can enjoy ourselves with other members of the family at dessert time. So, thank you very much!

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  • Anonymous

    Posted February 8, 2008

    Baking-challenged? No problem!

    Just so you know, historically I have proven to be a pretty good cook but a pretty bad baker. I love the freedom I have when I am about to 'create' a meal. That feeling quickly turns to dread when I hear either the word 'bake' or 'dessert'. I got tired of running from the dread and tired of preparing meals with no happy ending - What? No dessert? What is WRONG with you? I ordered this book because all of the pictures made it look so easy. I also ordered this book because we are exploring the Vegan, non-dairy diet. I was more than a little afraid, but I did not need to worry. I had no trouble locating the ingredients (a lot of them were new to me) and I had my husband select a desert. Great ... he selected one that appeared more complex than the rest ... figures! Well, I am happy to report, that I made the 'Cheese' Cake Thumbprint Cookies and they were GRRREAT! We are both really big cheese fans too and they tasted incredible, I was truly expecting to miss the cheese. This is a great little book ... right down to the size, the solid construction and the front and back flaps that keep your place. I am pretty rough on cookbooks so I take care to be gentle with them but with this one I don't have to worry about. Hope this helps! Take care and Happy Baking! Barbara ')

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  • Anonymous

    Posted December 9, 2007

    A reviewer

    don't even think of trying to resist the urge of putting your apron on once you've peeked inside that book: it would be absolutely futile. every incredibly creative and tantalizing recipe is backed up with a picture [taken by the author herself!] to show you what you can expect. could it get better than that? I think not! now excuse me, I have some baking to do...

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  • Anonymous

    Posted December 12, 2007

    A Keeper

    I simply could not put it down. From breakfast to desserts, cookie and cakes, I want to make them all!! I am not a vegan but appreciate the work the author put into every morsels. We had cake tonight...no eggs...no butter...and it was delicious! Each recipe is introduced with words and wit coming from her heart.

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  • Anonymous

    Posted April 11, 2011

    No text was provided for this review.

  • Anonymous

    Posted December 20, 2009

    No text was provided for this review.

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