Sweet Vegan: A Collection of All Vegan, some Gluten-Free, and a Few Raw Desserts [Paperback]

Emily Mainquist (Author)

Book Description

Publication Date: April 16, 2011

Sweet Vegan features a wide variety of vegan, gluten-free, and raw dessert recipes that are manageable for bakers of all levels and appeal to an audience with specific food allergies that straight vegan recipes may not include. If the reader is curious about gluten-free or raw desserts - or needs to prepare something for someone else with dietary restrictions - they can try out some recipes without buying a whole book dedicated to them. Emily's exclusive gluten-free flour mix is the closest readers will ever come to all-purpose flour, therefore making the finished product taste much better. A cookbook is all about making the most delicious recipes to share with friends and family.

Editorial Reviews

Review

Named one of the  "Ten Must-Have Vegan Cookbooks 2011" by VegNews Magazine

From the Publisher

TRIPLE CHOCOLATE CHEESECAKE CRUST
SERVES 8 TO 10
10 chocolate sandwich cookies
½ teaspoon ground coffee
3 tablespoons butter substitute, melted
FILLING
8 ounces tofu cream cheese, at room temperature
⅔ cup evaporated cane juice
½ cup tofu sour cream
3 teaspoons egg replacer, whisked with 4 tablespoons warm water
8 ounces gluten-free chocolate chips
CHOCOLATE GLAZE
4 ounces gluten-free chocolate chips
2 tablespoons butter substitute
1 teaspoon light agave
2 tablespoons tofu sour cream
1. Preheat the oven to 350°F.
2. MAKE THE CRUST: Finely crush the sandwich cookies in a food processor, for about 1 minute. Pour into a medium bowl and add the ground coffee. Stir in the melted butter substitute. Press the crust into a 9-inch disposable pie plate.
3. MAKE THE FILLING: Using a stand mixer, beat the cream cheese until smooth, stopping and scraping down the sides of the bowl as needed. Add the cane juice and sour cream and mix for 1 minute at medium speed. Add the egg replacer and mix for 30 seconds. Stop and scrape down the sides and bottom of the bowl.
4. In a microwave-safe bowl, melt the chocolate for 1 minute, stirring after 30 seconds. Remove from the microwave and stir until completely melted. Pour the chocolate into the mixing bowl while the motor is running, then blend on high speed for 1 minute. Pour into the crust.
5. Bake for 25 to 30 minutes until the fi lling slightly puffs around the edges and the center is slightly fi rm. Cool the pan on a wire rack for 30 minutes. Once cooled, remove the disposable pie plate and place the cheesecake on a serving dish.
6. MEANWHILE, MAKE THE GLAZE: In a microwave-safe bowl, melt the chocolate and butter substitute, about 1 minute. Add the agave and sour cream and stir until combined. Pour over the cooled cheesecake. Refrigerate at least 4 hours before serving. This cheesecake is a chocoholic's dream. Crisp chocolate cookie crust, rich chocolate fi lling, and decadent chocolate ganache topping make up these three layers of chocolate bliss. This is extra delicious served with fresh berries.

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Product Details

• Paperback: 144 pages
• Publisher: Kyle Books (April 16, 2011)
• Language: English
• ISBN-10: 1906868352
• ISBN-13: 978-1906868352
• Product Dimensions: 9.4 x 8.3 x 0.5 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #545,230 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

13 of 14 people found the following review helpful

4.0 out of 5 stars Great buy! May 27, 2011

By Nicole

Format:Paperback

I flipped through the book as soon as it arrived on my doorstep and I was immediately swooned by the array of full-colour photos and tempting titles. The recipes open the door to decadent desserts for those who make culinary choices based on personal, health and ethical considerations, but who are eager to try new things. If you're a vegan who is intrigued by raw dessert-making or a baker who wants to try her hand at gluten-free baking, but you don't want to invest in an entire recipe book in order to experiment, this book is for you.

My journey began with the peanut butter brownies, a creation that is one of the hardest to master as a vegan baker--many attempts seem to come out too cakey or too fudgy. Yet the balance of ingredients in Emily's recipe yielded moist, rich and flavourful squares of chocolate goodness. Adding peanut butter and chocolate drizzle made for a decadent treat perfect for picnics or family gatherings.

Next, I browsed through the raw recipe options (of which, sadly, there are only three) and decided on the raw cinnamon raisin cookies. This very easy recipe calls for five ingredients and is super quick to make using a food processor. I loved how these formed into the perfect round cookie shape and are sweetened by raisins and topped with coconut.

Emily includes her one-of-a-kind, gluten-free flour mix recipe that is used as the base for the GF desserts in this book. Tempted by the photo of the gluten-free chocolate-chip zucchini bread squares, I immediately ran out to purchase the required ingredients. Within an hour came moist and delicious squares that had a deep brown sugar and cinnamon flavour, and without the gluey texture and chalky aftertaste that have been the results of more than a few GF recipes I've tried before. (By the way, you can find the recipe here.)

Other recipes include Black Bottoms, Triple Chocolate Cheesecake, Toffee Squares, Monkey Bread as well as a step-by-step approach to tempering chocolate and making chocolate cups (like the ones on the book cover). Plus, Emily is donating a percentage of the book's proceeds to Farm Sanctuary. To me, that's like the icing on the already fantastic vegan cake.

4 of 4 people found the following review helpful

5.0 out of 5 stars Vegan Heaven September 15, 2011

By Jennifer C McLean

Format:Paperback|Amazon Verified Purchase

This is an excellent cook book. The pictures are wonderful, the recipes seem simple. I have tried the zucchini bread squares - they were a hit at work and even my 4 year old nephew liked them. My nephew and I also made the peach biscuits - we used peaches, plums and nectarines. These were also very good. And as I'm writing this I'm munching on the granola - yum! I also did not follow the recipes exactly - used white flour in the zucchini bread and made a batch of the peach biscuits with butter and milk and everything turned out beautifully. There are many more recipes that I look forward to trying including cinnamon rolls (they look like the ones my mom makes), triple chocolate cheese cake, creme de menthe brownies and a vanilla cheese cake - I'll be able to bring something for the holidays that I can enjoy as well.

I think everyone who buys this book will enjoy making the recipes and devouring the results. One note - many of the recipes call for "evaporated cane juice" which had me looking at the grocery store for some type of liquid sweetener - thank goodness I googled the term and found out it is turbinado sugar aka sugar in the raw. Easy enough I had that in the pantry!

9 of 12 people found the following review helpful

5.0 out of 5 stars LOVE IT! April 18, 2011

By chloegirl

Format:Paperback|Amazon Verified Purchase

I love this cook book so much!!! Includes great vegan and gluten free recipes with easily accessible ingredients!! Soo many yummy options, I personally love the cinnamon rolls! Definitely recommend this book to anyone!