My Sweet Vegan: passionate about dessert
"My Sweet Vegan is a triumphant inspiration! Anyone with a sweet tooth will instantly fall in love with these scrumptious desserts. This is a must-have book for dessert lovers everywhere." --Julie Hasson, vegan chef and author of 300 Best Chocolate Recipes"I do have an innate fondness for butter and cheese, having begun my life on a dairy farm, but that doesn't get in the way of my affection for Hannah Kaminsky's book, My Sweet Vegan. She has such a light hearted, funny and cheerful approach (instead of a scolding one) it's impossible not to find oneself interested in these delicious recipes." --Deborah Madison, author of Vegetarian Cooking for Everyone"Taking vegan sweets from ordinary to extraordinary, Hannah Kaminsky surely is One Sweet Vegan! Hannah shows her boundless creativity, dishing up exciting flavor combinations in baked goods and desserts that will delight vegans and non-vegans alike. Get your sweet tooth ready, it's in for a treat!" --Dreena Burton, best-selling author of Vive Le Vegan!, The Everyday Vegan, and Eat, Drink and Be Vegan"Filled with scrumptious photographs and unique and imaginative recipes, My Sweet Vegan is perfect for anyone with a passion for baking (and eating!) desserts. This book is guaranteed to satisfy even the most discerning of sweet tooth, vegan or not!" --Jennifer McCann, author of Vegan Lunch Box"Hannah Kaminsky is an original new voice in vegan baking. Her desserts are creative and different without being intimidating. You won't be able to make just one of her delicious recipes." -- Cathe Olson, author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food"This is going to be the book vegans reach for special occasions, or when company comes, or just for those times when your sweet tooth gets the better of you! There is an amazing variety of goodies, from simple to sublime, even some gluten-free and diabetic-friendly! Hannah pays attention to detail and I especially like her well-written instructions, and notes on ingredients and equipment, important for new vegan cooks and bakers. Most of the recipes call very easily-accessible ingredients, and even in the odd recipe where she uses ingredients in an unusual way, they should not be difficult to find. And a plus, the fat content in most of the recipes is not excessive. This book will be happily splattered and dog-eared by use in no time!"--Bryanna Clark Grogan, author of 'Nonna's Italian Kitchen' and 8 other vegan cookbooks, and The Vegan Feast Newsletter