Lickin' the Beaters 2: Vegan Chocolate and Candy

by Siue Moffat, Missy Kulick (Illustrator), Celso (Illustrator)

Overview

The beaters go on—in Lickin’ the Beaters 2: Vegan Chocolate and Candy, the second of Siue Moffat’s fun vegan dessert cookbooks.

Themed around the duality of dessert—an angel on one shoulder and a devil on the other—Siue takes chocolate, candy and even ice creem (vegan alternative to ice cream) head-on with quirky illustrations, useful hints and a handy “Quick Recipe” indicator to make using this book simple and amusing. With an understanding that dessert should be an indulgence, Moffat provides vegan renditions of tantalizing delicacies both traditional and original.

Recipes include old favorites such as Carmel Corn, Salt Water Taffy, Pralines, Cookies, Cakes, and Fudge as well as some brave new recipes like Fabulous Flourless Chocolate Torte and Toll-Free Chocolate Chip cookies.

Product Details

ISBN-13:	9781604860092
Publisher:	PM Press
Publication date:	12/08/2010
Series:	Tofu Hound Press
Pages:	176
Product dimensions:	8.70(w) x 11.34(h) x 0.44(d)

About the Author

Siue Moffat is the author of Lickin’ the Beaters: Low Fat Vegan Desserts. She lives in Toronto.

Celso is the comic book artist and writer of Monk in Ogreland and has contributed to such zines as Clip-Tart, Free, and Hame-Kame-Ha! He lives in Portland, Oregon.

Missy Kulik is a product and graphic designer who also draws comics for the free weekly paper Flagpole Magazine. She lives in Athens, Georgia.

Editorial Reviews

Sugar and Spice and all things nice. That’s what this little book is made of.”
—Sarah Kramer, author of Vegan-A-Gogo and How it All Vegan

From the Publisher

Moffat (Lickin' the Beaters: Low Fat Vegan Desserts) has found a niche in the ever-growing world of vegan dessert cookbooks. Chocolate lovers will be in heaven as they contemplate Chocolate Zucchini Bread, Brownies, Black Forest Cake, Chocolate Marshmallow Almond Pie, and six types of fudge. Some of the directions could have been clearer, such as when one is supposed to add the oil and soymilk mixture to the Soft Caramel, but that won't stop one from making the delicious Chocolate Tortoises. Moffat provides a bibliography on the social issues behind sugar harvesting as well as a list of fair-trade suppliers of vegan ingredients for the socially conscious cook. VERDICT Readers who enjoyed Isa Chandra Moskowitz and Terry Hope Romero's Vegan Cupcakes Take Over the World and Colleen Patrick-Goudreau's The Joy of Vegan Baking will find much here to satisfy their dairy-free sweet tooth. And there is an entire section devoted to vegan "ice creem."—Mary Schons, Hammond P.L., IN

Library Journal