Sweet & Easy Vegan: Treats Made with Whole Grains and Natural Sweeteners

by Robin Asbell, Joseph De Leo (Photographer)

Overview

“Asbell shows home cooks and bakers—without the intimidation factor—that sans eggs, dairy, and butter doesn’t mean sans flavor.” —Publishers Weekly
 
Here is the delicious answer to every vegan’s most important question: What’s for dessert? From cookies and brownies to cakes and pies (and even vegan “ice cream”), author Robin Asbell proves that nothing is lost when choosing to forgo dairy. Sweet & Easy Vegan collects more than sixty indulgent recipes and includes expert information on natural sweeteners, whole grains, and the benefits of a vegan lifestyle, plus a handy guide to unusual ingredients and a source list to help readers find them. Vegan never tasted so sweet.
 
Recipes include:

• Pumpkin Spice Granola
• Yeasted Cinnamon-Swirl Coffee Cake with Hazelnut Streusel
• Blueberry-Lemon Scones
• Peanut Butter and Jelly Banana Bread
• Warm Apple Pudding
• Black-Bottom Chocolate Pudding Tart
• Pistachio Brownies with Ganache Topping
• Stout Cupcakes with Cashew Frosting
• Pear and Maple Upside-Down Cake
• And more

“For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust.” —The San Diego Union-Tribune

Product Details

ISBN-13:	9781452121222
Publisher:	Chronicle Books LLC
Publication date:	03/22/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	25 MB
Note:	This product may take a few minutes to download.

About the Author

Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. She lives in Minneapolis, Minnesota.
Joseph De Leo is a New York–based photographer specializing in food.

What People are Saying About This

From the Publisher

"For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust."—Jill O'Connor, The San Diego Union-Tribune

Editorial Reviews

Gone are the days when vegan sweets were equated with flavorless, dense concoctions. Asbell shows home cooks and bakers—without the intimidation factor—that sans eggs, dairy, and butter doesn’t mean sans flavor. Over 80 recipes ranging from breakfast options—including an assortment of cookies, yes, cookies for breakfast—to traditional baked desserts, including yellow cakes, bundts and cupcakes, as well as cobblers, tarts, and pies, use alternative sweeteners and whole grains. The author’s goal of making recipes “nutritious” without “sacrificing the pleasure of sweetness” is reflected in decadent selections such as the black-bottom chocolate pudding tart, made with dates, palm sugar, and agar powder, and the mini fruitcakes with rum syrup, made with whole wheat flour and agave syrup. Those new to such ingredients as nutritional yeast, Sucarat, and spelt flour are primed in the thorough glossary of ingredients, and helpful tips, such as how to drain silken tofu before using in frosting make this title fit for those who have previously relied on traditional ingredients. (Oct.)

Publishers Weekly

"For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust." -Jill O'Connor, The San Diego Union-Tribune

"For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust." -Jill O'Connor, The San Diego Union-Tribune

"For vegan bakers, or bakers like me who are simply interested in exploring the nuanced flavors of natural sweeteners and the satisfying textures and enhanced nutrition of whole grains, Robin Asbell is a gentle and encouraging guide. She sprinkles flaxseed as easily as fairy dust." -Jill O'Connor, The San Diego Union-Tribune

From the Publisher