Vegan Desserts: Sumptuous Sweets for Every Season

Vegan Desserts: Sumptuous Sweets for Every Season

Hannah Kaminsky

Language: English

Pages: 256

ISBN: 1626361347

Format: PDF / Kindle (mobi) / ePub

Featuring more than one hundred 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 crème brûlée, black pearl truffles, chai poached pears, apricot frangipane tart—this cookbook has something for every dessert lover.


















and cool to room temperature before you start to make the cake. Preheat your oven to 350ºF and lightly grease and flour a 9-inch round cake pan. Whisk together the soymilk, orange juice, sugar, oil, and vanilla so that they’re thoroughly combined. Sift in the flour, baking powder and soda, and salt all at once, using a wide spatula to fold the dry goods in with as few strokes as possible. Being careful not to overmix, stir the batter until just combined to achieve a tender crumb. Pour half of

beat the two together. Add in the soymilk and vanilla extract and mix until everything is completely homogeneous. Take out your raspberry preserves, and if it doesn’t pour easily, microwave it for a few seconds just to loosen it up. Pour the preserves into the bowl and fold them in by hand with a large spatula—you can either completely blend it in or leave it slightly unmixed for a marbled or spotted effect. Pour the mixture into popsicle molds, add sticks, and freeze for at least 4 hours, until

Chai-Spiced Pomegranate Pears, 176 Chocolate Chestnut Torte, 179 Grapefruit Gems, 182 Meringue Kisses, 191 Mint Chocolate Macarons, 192 Pistachio Nog, 198 Pomegranate Granola, 199 Warming Lemon Risotto, 203 Cake Truffles, 206 Caramel Syrup, 210 Coffee Liqueur, 212 Dulce de Coco, 213 Five-Spice Powder, 214 French Vanilla Ice Cream, 216 Intense Chocolate Sorbet, 220 Lemon Drop Jam, 223 Limoncello, 224 Nonpareils, 225 Pumpkin Butter, 226 Shortcut Marzipan, 229 Sweetener

Cake, 33 Ispahan Crisp, 37 Kumquat Poppy Seed Scones, 41 Luscious Lemon Mousse, 46 Marbled Chocolate and Zucchini Bread, 49 Mexican Chocolate Crème Caramel, 50 Mojito Sugar Cookies, 55 Olive Oil Ice Cream, 56 Samoa Tart, 59 Spring Fling Muffins, 60 Strawberry Charlotte, 63 Strawberry-Kiwi Pie, 64 Spiced Beet Cake Bites, 66 Sweet Basil Shortbread, 68 Zesty Rhubarb Ripple Cake, 71 Ant Hill Cake, 74 Blueberry-Beet Pates de Fruit, 82 Blueberry Biscotti, 85 Cherries Jubilee Bundt

Additionally, make sure your batter isn’t too runny; it should definitely be thicker than I cupcake batter. Don’t be shy when you fill the tins, because unlike cupcakes, you want to mound these up right to the top, and possibly even over. Make sure you do pile on the batter right in the center, to encourage those golden brown peaks to form. Cupcakes remove their own papers? Yes, nudist cupcakes. Some people never experience this phenomenon, and I hadn’t until very recently when baking a large

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