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Posted April 28, 2012
I have tried three of her desserts so far. The avocado cream pie, smores pie, and raspberry cake. The smores pie was too sweet for me. Knowing that she tended towards the overly sweet, when I made the avocado cream pie I omitted the rice syrup and it was perfect. The raspberry cake was perfect as written and had a beautiful fruity flavor.
As for the question about not using soy. Any non-dairy milk will work for recipes calling for soy milk. Almond is a favorite of mine for baking. So Delicious makes a coconut yogurt that could be used in place of soy yogurt. The vegan cream cheese might be a bit harder to sub for.
Posted February 29, 2012
I like this Vegan Dessert book, but haven't tried any of the recipes yet. The Ingredient Glossary is helpful but it's been a little challenging finding some of the ingredients that go into Vegan-style baking. I've been able to find some items in specialty markets. I do not eat tofu or soy due to allergies, and I would like to know a good substitute for them, as well as "vegan yogurt and vegan cream cheese" because it is challenging to find thus far. I'll continue calling around and look forward to creating some of these recipes. I don't bake a lot but have been transitioning from a vegetarian diet to Vegan. I also only eat organically grown food. The photography is great!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 26, 2011
This cookbooks is beautiful. There are pictures for every recipe. Each page is in color, glossy, and is stunning. This cookbook would make a gorgeous gift.
The book is divided into desserts for each season. I love this! You're enabled to cook with fresh foods. The recipes are unique. I made a fig pie and it was scrumptious.
My only complaint is that many of the recipes are a bit complex or time consuming. These aren't many simple dessert recipes, but they are high quality. You could make any of these desserts for company or to take to a dinner party.