Synopses & Reviews
Kelly Peloza started experimenting with vegan baking as a high school student, blogging about her vegan adventures all the while. Her amazing recipes and gorgeous photos drew a crowd of eager readers who have been begging her for a cookbook ever since. Now an energetic, spunky college student, her book is fi- nally ready for her anxious audience. From double peanut butter sandwich cookies and coconut caramel butter cookies to raspberry almond cookies and inside out peppermint patties, these delicious and imaginative recipes are sure to inspire bakers of all ages.
Peloza is committed to using ingredients that are easy to find, natural, and simple to use. You won’t find egg replacer, expensive cooking oils, or hydrogenated margarine in her recipes. “Making a batch of chocolate chip cookies shouldn’t involve running to five different health food stores searching for some elusive ingredient,” she writes. But you will find helpful tips for things like substituting margarine for oil in recipes, experimenting with non-dairy milks, using whole wheat flour, and ensuring the sugar you use was not processed with animal bone char. The result is a simple, thorough, and inspiring collection of mouthwatering cookies anyone can make and everyone will love.
Simple to make, beautiful, and delicious, these cookie recipes are a vegan’s dream come true.
About the Author
Kelly Peloza is a consistently motivated nineteen-year-old art student who is always creating something, whether it’s drawing a portrait, taking a photograph, or crafting a cookie recipe. She is author of the cookzine Vegan Candyland, and runs the Etsy shop, Seitan Beats Your Meat (seitanbeatsyourmeat.etsy.com), where her zine and other items are sold. She writes the blogs Vegan Cookies (vegancookies.wordpress.com) and Seitan Beats Your Meat (seitanbeatsyourmeat.wordpress.com), photo documenting her every creation for the world to see. She is from Grayslake, Illinois, and now lives in Milwaukee, Wisconsin.