Kaminsky - Sweet vegan treats: 90 recipes for cookies, brownies, cakes, and tarts

Copyright 2019 by Hannah Kaminsky

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Library of Congress Cataloging-in-Publication Data

Names: Kaminsky, Hannah, 1989- author.

Title: Sweet vegan treats: 90 cookies, brownies, cakes, tarts, and more baked goods / Hannah Kaminsky.

Description: New York, NY: Skyhorse Publishing, [2019]

Identifiers: LCCN 2019017622| ISBN 9781510741843 (print: alk. paper) | ISBN 9781510741867 (ebook)

Subjects: LCSH: Desserts. | Vegan cooking. | LCGFT: Cookbooks.

Classification: LCC TX773.K284 2019 | DDC 641.86dc23 LC record available at https://lccn.loc.gov/2019017622

Cover design by Laura Klynstra

Cover photo by Hannah Kaminsky

Print ISBN: 978-1-5107-4184-3

Ebook ISBN: 978-1-5107-4186-7

Printed in China

Contents

Thank You!

Y es, you, reading these words right here and now! While it feels a bit contrived, if not d isingenuous, to spray gratitude indiscriminately into the crowd like this, theres no easy way to express just how much your support means to me. Without a hungry and willing audience, which includes people like you, Sweet Vegan Treats would never have become a printed and published reality, let alone my other half-dozen cookbooks. Its unreal to look back on the original printing of My Sweet Vegan more than a decade ago and take stock of how drastically the landscape of food culture has shifted since then, and yet theres still a place on your shelf, be it physical or digital, for my work. That is why I want to thank you, first and foremost, for your enthusiasm, kindness, and hunger for a second serving of dessert.

A relic of antiquated baking techniques and largely untested theories, its been a dream to bring the original concept back from the dead to give it new life as Sweet Vegan Treats . Not just a quick reprint, but a complete revival. So much has changed since the first printing, both in my approach to baking and the means available to the everyday cook, that this is an entirely new book. Key changes youll find here include

Less sugar! Most important, a good dessert should emphasize flavor rather than straight-up sweetness.

No more corn syrup! There are simply better alternatives available on the market and, as this controversial ingredient has fallen out of favor, its become more difficult to locate, too.

Vegan butter instead of margarine! Such high-quality options didnt exist over a decade ago and theres no need to pretend we like the flavor of those waxy, old-school fluorescent yellow sticks anymore.

More gluten-free and whole-grain options! Dessert should be for everyone, no matter dietary restrictions. Most recipes that still use standard wheat flour can be adapted with a gluten-free blend as well.

New recipe names! Sometimes, plain titles like French Toast just dont do the dish justice, or in the case of the Dark Mocha Revelation Cake, Devastation suddenly struck me as downright antagonistic. Dont worry though, all your old favorites are still there.

If youve been baking along with me all this time, welcome back. If this is all sparkling new to you, grab an apron and roll up your sleeves; youre in for a real treat.

Introduction

I magine, at the tender age of eighteen, suddenly having the opportunity to write, photograph, and publish your own cookbook fall right into your lap. Far from an expert, I had cut my teeth learning from trial and errorand error, and error. Unthinkable crazy talk, or perhaps pie in the sky, as it were! Watching My Sweet Vegan transform from a wild flight of fancy into a bound set of glossy pages felt surreal back in the day, just as every book that has come since then. Sweet Vegan Treats is the next chapter in this lifelong story.

Based on my earliest ventures in the kitchen as a new vegan and young adolescent, even I could have been convinced that eggs and dairy really are indispensable to delectable sweets. During my freshman year in high school, I churned out muffins and cookies more akin to cement doorstops than edible foodstuffs, but spurred on by a voracious sweet tooth, I never gave up. I was adamant that my creations would one day taste better than anything else on the market, vegan or otherwise. For that matter, it was unacceptable to serve a good vegan pastry; it needed to be delicious by any standards.

It hasnt all been smooth sailing. A fateful experiment in search of making vegan marshmallows immediately comes to mind as quite possibly my largest, and definitely stickiest, explosion to date. Im not talking about a trivial spraying of the walls; marshmallow goop was all over the floor, stove, stuck inside door handles, dripping into drawers, in my hair, the whole nine yards. Then there was the ill-conceived salt-and-pepper ice cream that left me coughing and sneezing for days after a single, fateful scoop. Lets not forget about the white chocolate Bundt cake that might as well have been made of glue based on the texture of the crumb, or lack thereof.

Yet, through these spectacular failures, meltdowns, burnt edges, and towers of dirty dishes, I learned what works and what doesnt. Stubbornly reworking some recipes four, five, even six times, I gradually unlocked the secrets to produce foolproof, mouthwatering treats that everyone can appreciate.

Its easier and more delicious than ever to live without animal products now, as new alternatives and cruelty-free innovations are hitting mainstream awareness at lightning speed these days. Of course, that still doesnt mean you need to be vegan to eat vegan; in my book, its all just good food, no matter what you want to call it. Whether youre grappling with dietary restrictions, food allergies, ethical quandaries, or just have a serious sweet tooth, theres something here for you tucked within these colorful pages.

Happy Baking!

Ingredient Guide

S et yourself up for culinary success by stocking your pantry with the very best ingredients. If you ever get stuck while shopping, turn your search online, where most things, fresh, frozen, canned, and beyond, can be sent to your door with the click of a button.