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Vegan Dessert Cookbook: Recipes for Cakes, Cookies, Puddings, Candies, and More Paperback – 20 October 2020
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"Going vegan is not about doing without--it's about forging a different path, and Ally Lazare has blazed that trail for us! Her vegan desserts simply make us hungry to try everything in this innovative new cookbook." --Justin Fox Burks and Amy Lawrence, Co-authors of the Chubby Vegetarian blog, The Southern Vegetarian, The Chubby Vegetarian, and The Low-Carb Vegetarian Cookbook
"It takes making just one recipe (I suggest the Banoffee Pie) to realize the value of Ally's book in your home kitchen. Ally has successfully combined accessible baking theory with her years of baking quick, delicious, and one-bowl plant-based treats for her daughters. If you're looking to fall in love with plant-based baking, Lazare's Vegan Dessert Cookbook is a fantastic start." --Katarina Poletto, Chief Dessert Designer and Founder of Dolled Up Desserts Gluten Free and Vegan Baking
"When I started eating plant-based desserts I truly thought I'd never find anything to rival that of my childhood memories of cakes and ice creams. I was wrong! Ally Lazare has created simple, plant-based recipes that are sure to satisfy any sweet tooth, even those as sweet as mine!" --Jordan Wagman, James Beard Nominated Chef, Culinary Cannabis Expert, and Best-Selling Author
About the Author
ALLY LAZARE is a Toronto-based food blogger, writer, and home cook. When she and her family adopted a plant-based lifestyle, Ally focused on transforming all her signature dishes into plant-based delights and sharing her culinary knowledge with others. Follow Ally's culinary journeys on Instagram @allylazare.
- Publisher : Rockridge Press (20 October 2020)
- Language : English
- Paperback : 138 pages
- ISBN-10 : 1647395232
- ISBN-13 : 978-1647395230
- Dimensions : 19.1 x 0.97 x 23.5 cm
- Best Sellers Rank: 101,492 in Books (See Top 100 in Books)
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There are a few criteria I judge a cookbook with. Accessibility to the ingredients, easy to follow and understand directions, and allergy-friendliness.
For that third, is personal. I can't have eggs or milk, so vegan baking is my saving grace. As for the others, this seems to nail them. Most of the main ingredients are pantry staples or easily found in the natural sections of your local grocery store, with instructions that are clear and basic.
Several of these recipes are swaps and copy cats of popular cookies and candy bars, many of which with more natural swap outs such as medjool dates or applesauce for natural sweeteners. There are also many recipes in here that are unique compared to other vegan cookbooks I've tried, which is refreshing to have more than just another rehashing of the same cakes and cookies.
For egg subistitutes, this book relies most on applesauce, flax, and aquafaba. For those new to the vegan scene, aquafaba translates into "bean water" and is most often the water from canned chickpeas. Aquafaba can be pretty polarizing, and some find it disgusting and ruins the taste and texture of whatever you are making. While others swear by it as the perfect vegan swap. A struggle since I live with someone who loathes chickpeas and I love them.
There is also a lack of pictures for the recipes, which I know bothers some people who need a visual for how it is meant to turn out.
All in all, a nice addition to the shelf.
The only reason I got this one was because it's subtitle mentions candy and none of my other books have sections on how to make veg candy....fudge, caramels, peanut butter cups, etc. Unfortunately, this one does not either. There is no chapter on candy. There are two recipes who's name has the word "candy" in it, but they aren't candy. Why they put this on the front cover is beyond me and deceptive. I would not have gotten this if it hadn't been for that one word.
I still wanted to give it a try and tried to find other recipes to try. Every single recipe that appealed to me though, had some "fatal flaw" that prevented me from trying it. I'd pick one recipe to try but then would notice it needed some ingredient that I don't stock, can't find or never heard of such as aquafaba (40 years a veg and never heard of this!) or brewed expresso, or such. I'd pick another pick another recipe to try only to discover that it required 21 cups (that's not a typo...twenty one cups!!) of powdered sugar (black and white cookies). I picked another recipe (Italian cookies) but then realized it required 3-4 jelly roll pans (I own one). So forth and so on. Every single recipe that I seriously looked at to try had something odd that prevented me from trying it.
Then there is some discrepancy between what the author calls something and what it truly is. For example, caramel is nothing more than pulverized dates. Why say something has a "caramel" layer when it's actually a layer of dates??? She has a recipe for "eclairs" but it's a cookie that supposedly tastes like an eclair, not a real eclair. This to me is part of the deception...when I look at cookbooks and recipes I trust that if it says candy on the cover there will be candy recipes inside; that if something is called an eclair it will be a filled pastry; and if it's called caramel it will be caramel, etc. Don't trust the titles of the recipes, they're deceptive.
The portions/servings and amounts these recipe makes is ridiculous. One cookie recipe will make 12, the next 48. One dessert serves 3, the next 12.
And there is extensive use of coconut products....coconut milk and "full-fat" coconut milk and coconut oil and "solid" coconut oil and coconut cream and coconut milk and condensed coconut milk. All these years a veg and I had no clue there were so many different types....and have never had any reason to have to buy and/or stock them either.
And then there's virtually no photos, no nutritional data and very few recipes (only 7 cookies, 4 cupcakes, etc.).
This is the first cookbook I think I've ever had where I couldn't find at least one recipe I wanted to, or would, try.