Synopses & Reviews
Here is the delicious answer to every vegan's most important question: What's for dessert? From cookies and brownies to cakes and pies (and even vegan "ice cream"), author Robin Asbell proves that nothing is lost when choosing to forgo dairy. Sweet and Easy Vegan collects more than 60 indulgent recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients and a source list to help readers find them. Vegan never tasted so sweet.
"Gone are the days when vegan sweets were equated with flavorless, dense concoctions. Asbell shows home cooks and bakers without the intimidation factor that sans eggs, dairy, and butter doesn't mean sans flavor. Over 80 recipes ranging from breakfast options including an assortment of cookies, yes, cookies for breakfast to traditional baked desserts, including yellow cakes, bundts and cupcakes, as well as cobblers, tarts, and pies, use alternative sweeteners and whole grains. The author's goal of making recipes 'nutritious' without 'sacrificing the pleasure of sweetness' is reflected in decadent selections such as the black-bottom chocolate pudding tart, made with dates, palm sugar, and agar powder, and the mini fruitcakes with rum syrup, made with whole wheat flour and agave syrup. Those new to such ingredients as nutritional yeast, Sucarat, and spelt flour are primed in the thorough glossary of ingredients, and helpful tips, such as how to drain silken tofu before using in frosting make this title fit for those who have previously relied on traditional ingredients." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She lives in Minneapolis, Minnesota.
Joseph De Leo is a New York-based photographer specializing in food.