This cookbook is named after a book I JUST ordered for myself by Colleen Patrick Goudreau. She is the creator of the website and podacast named: Compassionate Cooks. Her podcast is so well done, and is one of my biggest inspirations for becoming a vegan. You should really check it out...
Here in THIS cookbook, I have gathered a selection of vegan baked "sweets" that I have found here on Zaar, and some of my own as well. I was really surprised at how many vegan dessert recipes were on here from other zaar chefs. That makes me simle!
These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.
An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".
These are sooooo good! No exaggeration. The topping is light and fluffy and not overly sweet, and you would never know that the cupcakes were vegan. The recipe come from Vegan Cupcakes Take Over the World. Once you taste these cupcakes, there will be no doubt that these can take over the world! The mousse topping makes enough for probably 2 dozen cupcakes, so go ahead and double the cupcake recipe...they are sure to disappear in no time. Preparation time doesn't include the 1 hour refrigeration time for the mousse.
From vegan cookies take over the world by Isa Chandra Moskowitz and Terry Hope. These have the consistency of shortbread; I had to stop my husband snaffling them all. They went down well with a cup of earl grey tea. I substituted the almond milk for soya milk due to my nut allergy; I also added the juice of half a lemon and reduced the sugar by a tablespoon according to my taste
This cupcake recipe is from the book Vegan Cupcakes Take Over The World. You can make this recipe using soy margarine or canola oil. IF USING OIL INSTEAD OF MARGARINE DOUBLE THE SALT. I have only used the canola oil in this recipe and the results were surprisingly delicious. The texture is good and so is the flavor.
This recipe came from Vegan Cupcakes Take Over The World, but I made a small modification with the frosting (using much less, trust me, it doesn't need much). No one will believe you when you tell them they're vegan. The cupcakes taste like moist banana bread. Double frosting recipe to create cupcakes like the ones in the photo. My favorite vegan margarines to use for baking include Earth Balance and Nucoa (in the tub, although it's been impossible to find lately).
When published in "Vive Le Vegan" by Dreena Burton, these were called double chocolate, but since there are really three forms of chocolateyness I thought I'd better change the title :-) Otherwise, however, these cookies are pure, perfect decadence... they just beg to be shared with the world! (I highly recommend buying Dreena's book for more of the same experiences!) Note: My picture is of what I made my dad for Fathers' Day. :-) It took about a third of the whole recipe and was like a jumbo brownie-cookie! MMm-mm!
This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk.
I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.