Author(s): Robin Asbell
Author Robin Asbell shows you how to have your sweets and stay vegan, with more than 60 recipes that explore the sweet side of going vegan. Hearty breakfast cereals such as Pumpkin Spice Granola and Pomegranate and Dried Blueberry Muesli take advantage of delicious whole grains. Spicy Banana bread with Mango and Mocha chip scones are great treats anytime. And sinfully rich desserts like Black Bottom Chocolate Pudding Tart and Easy Apple Pear Crisp with Walnuts are impressive enough to serve at your next dinner party. Simple substitutions allow you to indulge in your old favourite recipes like pancakes or Apple Snack Cake, plus you'll find some brand new treats that will impress even non-vegans. Imagine a spoonful of Cocoa-Orange Bread Pudding or a crunchy Lemon Pine Nut Cookie. Sweet& Easy Vegan includes expert information on whole sweeteners, whole grains, and the benefits of a vegan lifestyle. A guide to ingredients fills readers in on unusual items and a source list offers how to find them. Eating Vegan never tasted to sweet.
The sweet answer to every vegan's most important question: What's for dessert?; Speaks to the existing trend; Vegan is the new go to diet choice. Plant-based cuisine has become increasingly popular, with celebrity advocates everywhere. Likewise, omnivores and hardcore meat-eaters are increasingly looking for treats that keep them healthy and are trying to steer clear of packaged, refined foods. Sweet & Easy Vegan speaks to the farmers' market frequenters, the Whole Foods shoppers and the Tartine fans.; Includes more than 75 recipes from a veteran of the vegan baking world, plus a primer on whole sweeteners, a guide to choosing whole grains, equipment and ingredient lists.
Robin Asbell is a cookbook author, culinary instructor, recipe developer and private chef who has published two previous books with Chronicle, as well as countless articles for food publications, both online and in print.