Sweet & Easy Vegan

September 3, 2012
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.