Who knew vegan baked goods could be so delicious? Featuring more than 100 simple but scrumptious recipes, Vegan Desserts offers alternatives to treats that are normally heavily laden with butter, eggs, and other animal products. With an emphasis on fresh fruits, vegetables, and herbs, this is a cookbook that any dessert lover will enjoy. Kaminsky insists that fresh, local produce—at the peak of ripeness—offers incomparable flavors that cannot be replicated with any amount of sugar, salt, or any baking extracts. As a result, her creative recipes will appeal to health-conscious bakers (all recipes are low in cholesterol and many feature natural sweeteners and whole grains), though even the sweetest sweet tooths among us will be more than satisfied by these tantalizing treats.
From Luscious Lemon Mousse and Roasted Apricot Ice Cream to Black Velvet Cupcakes and Almond Chocolate Blossoms, readers will find exciting new desserts as well as 100 percent vegan versions of old favorites. Clear, precise directions guide readers through every step, and a mouthwatering photo accompanies each recipe. Golden Saffron Pound Cake, No-Bake Pumpkin Creme Brulee, Black Pearl Truffles, Chai Poached Pears, Apricot Frangipan Tart—this cookbook has something for every dessert lover.
|Product dimensions:||7.50(w) x 7.60(h) x 1.20(d)|
About the Author
Hannah Kaminsky is the author of My Sweet Vegan and Vegan Desserts, and creator of the award winning blog Bittersweet. She is a baker, writer, and photographer. In addition to authoring cookbooks, she has written for VegNews and Desserts Magazine, done photography work with Nibble, worked as a creative consultant and cook for Health in a Hurry, and has also created recipes for VitaSoy. Her blog Bittersweet has won awards from The Well Fed Network, Veg Bloggy Awards, and VegNews magazine. Kaminsky lives in Fairfield, Connecticut.
Most Helpful Customer Reviews
This is an absolutely wonderful cookbook. The recipes are separated by season and there are so many of them and a delicious picture of every one. It even has a dog cookie recipe for your furry friends. I love it!
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.
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!
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.