Incredible Plant-Based Desserts: Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights
160
Incredible Plant-Based Desserts: Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights
160eBook
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Overview
Whether you are an eager home cook or a more experienced chef, Anthea shows you that sponge cakes can still be fluffy and moist and pastry can still melt in your mouth without animal-derived ingredients.
Find playful, modern spins on classic desserts, such as fail-safe tiramisu trifles topped with caramelized popcorn or Snickers transformed into a multi-layered cake with peanut brittle. For when life gets busy, simplify with recipes like three-ingredient pancakes and fruit-filled muffins. If you want something indulgent, the Homer Simpson pink donuts, baklava custard tart, and chocolate brownie peanut butter sandwich cookies are for you. You'll also find wholesome choices like a berry chocolate mousse tart and cupcakes with rainbow cashew buttercream.
Anthea has carefully selected ingredients to ensure you won't accumulate odd, once-used stuff in your pantry. And with plenty of options for people avoiding gluten, refined sugar, nuts, and other common allergens, no one misses out on the deliciousness. All of the recipes have been tested and approved by vegans and non-vegans alike.
Accompanied by stunning photography, these recipes will bring some magic to your every day, dinner table, or special occasion.
Product Details
| ISBN-13: | 9781631597190 |
|---|---|
| Publisher: | Quarry Books |
| Publication date: | 10/15/2019 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 160 |
| File size: | 20 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Anthea Cheng is a chef, food photographer, food stylist, and recipe developer based in Canberra, Australia. In her first book, Incredible Plant-Based Desserts, Anthea shares a collection of simple to sophisticated vegan desserts with plenty of gluten-free, refined sugar–free and allergy-friendly options, including trade-secret recipes from her boutique cake business. She runs the popular blog Rainbow Nourishments (www.rainbownourishments.com), has a strong presence on social media, and hosts workshops and pop-up events internationally. Driven by her previous studies and work in humanitarian issues, she is passionate about helping her community through light discussions about well-being and environmental issues. Find Anthea on Instagram @rainbownourishments.
Anthea Cheng is a chef, food photographer, food stylist, and recipe developer based in Canberra, Australia. In her first book, Incredible Plant-Based Desserts, Anthea shares a collection of simple to sophisticated vegan desserts with plenty of gluten-free, refined sugar–free and allergy-friendly options, including trade-secret recipes from her boutique cake business. She runs the popular blog Rainbow Nourishments (www.rainbownourishments.com), has a strong presence on social media, and hosts workshops and pop-up events internationally. Driven by her previous studies and work in humanitarian issues, she is passionate about helping her community through light discussions about well-being and environmental issues. Find Anthea on Instagram @rainbownourishments.
Read an Excerpt
CHAPTER 1
Good morning!
NOURISHING BRE AKFASTS
I live by the philosophy that breakfast is the most important — and delicious — meal of the day! My days are unpredictable and work can be busier than expected, so I always make sure I have a tasty and satiating breakfast that fills me up until lunchtime.
* * *
This chapter includes simple breakfasts that you can prepare the night before, cute breakfasts for kids, and indulgent breakfasts inspired by desserts ... because life is too short to skip dessert. I love eating these dishes in the morning, but nothing can stop you from enjoying these recipes at any time of the day!
OVERNIGHT OATS: THREE WAYS!
YIELD: 2 SERVINGS PER RECIPE
Overnight oats is a quick and simple breakfast that you can prepare the night before! It is ideal for those who struggle to get out of bed (me) or who don't have time in the morning to prepare breakfast. Pop the oats in a lidded jar so you can have it on your way to work or school! The chia seed s make the oats super cream y without having to stand at the stove like cooking traditional porridge.
BLUEBERRY AND BANANA BREAD
1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
1 cup (96 g) rolled oats
2 tablespoons (26 g) chia seeds
1 medium-size banana (about
4 ounces, or 120 g), peeled
½ teaspoon ground cinnamon
1 cup (145 g) fresh blueberries
APPLE PIE
1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
1 cup (96 g) rolled oats
2 tablespoons (26 g) chia seeds
½ teaspoon ground cinnamon
1 medium-size apple (about
6½ ounces, or 180 g), chopped and stewed
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
PEANUT BUTTER AND JAM
1½ cups (355 ml) plant-based milk, such as almond, soy, or coconut
1 cup (96 g) rolled oats
2 tablespoons (26 g) chia seeds
½ cup (65 g) fresh raspberries
¼ cup (65 g) smooth or crunchy peanut butter
½ recipe Raspberry Chia Jam
(page 139)
1} The night before, combine the milk, oats, and cilia seeds in a lidded container or large jar.
2} For the blueberry and banana oats, mash the banana, and mix it into the oats with the cinnamon. For the apple pie oats, mix the cinnamon into the oats.
3} Store in the fridge overnight. The next morning, mix the oats again to ensure everything is evenly distributed. Arrange the oats and the remaining ingredients in 2 bowls or jars. Enjoy!
TIP
Feel free to sweeten your oats with any additional sweetener!
TIP
For the smoothie bowl recipes, if you prefer thick smoothies, use less milk and process the ingredients in a food processor.
BLISSFUL BREKKIE BOWLS
YIELD: EACH RECIPE SERVES 1
My favorite breakfast in the warmer seasons is a nourishing bowl of plant-based yogurt or a smoothie topped with a ridiculous amount of granola! The smoothies have a texture similar to thick shakes or soft-serve ice cream, and they're taken to the next level with crunchy granola. It's fun to make bowls reminiscent of popular desserts by using certain ingredients and toppings.
TROPICAL DREAMS
½ cup (about 85 g) plant-based yogurt, such as coconut, soy, or almond
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
Sliced seasonal fruit such as nectarine or mango
1 passionfruit, pulp only
(about 1ounce, or 35 g)
1 piece of dried pineapple
1 tablespoon (4 g) flaked coconut
Add all the ingredients to a bowl and enjoy immediately.
PINK DRAGON FRUIT FUN
½ medium-size banana (about
2 ounces, or 60 g), peeled and frozen
¾ medium-size pink dragon fruit
(about 2 ounces, or 60 g), skin removed and frozen
1 cup (235 ml) plant-based milk,
such as almond, soy, or coconut
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
¼ cup (30 g) fresh strawberries,
stems removed
1 fresh fig, sliced in quarters
1 tablespoon (8 g) pistachios,
roughly chopped
1} Add the banana, dragon fruit, and milk to a blender. Blend until it is as smooth as possible.
2} Pour the smoothie into a bowl and top it with the granola, fruit, and pistachios. Enjoy immediately.
NOTELLA
1 medium-size banana (about 120 g),
peeled and frozen
1 cup (235 ml) plant-based milk, such as almond, soy, or coconut
¼ cup (34 g) + 2 tablespoons (17 g)
roasted or raw hazelnuts
1 tablespoon (5 g) cocoa or raw cacao powder
¼ cup (about 40 g) fresh berries or currants
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
1 teaspoon cacao nibs
1} Add the banana, milk, ¼ cup (34 g) of hazelnuts, and cocoa powder to a blender. Blend until it is as smooth as possible.
2} Pour the smoothie into a bowl and top it with the remaining hazelnuts, fresh fruit, granola, and cacao nibs. Enjoy immediately.
WHATEVER-YOU-WANT DATE-SWEETENED GRANOLA
YIELD: 10 TO 20 SERVINGS
This granola is great in the morning with smoothies ... or when you are feeling peckish throughout the day. I tend to eat it like a snack by the handful! I used dates to sweeten this granola as they're packed with fiber and give the granola a hint of caramel flavor. I often make granola using any bits and bobs leftover in my pantry so feel free to experiment with ingredients you already have! The oven temperature is relatively low as dates bake quickly (and burn) in the oven.
2 cups (320 g) pitted dates,
soaked in water for at least 4 hours
½ cup (68 g) hazelnuts
½ cup (73 g) almonds
2 cups (192 g) rolled oats
2 cups (34 g) puffed brown rice
1 cup (184 g) raw buckwheat
½ cup (73 g) sunflower seeds
½ cup (69 g) pumpkin seeds
½ cup (75 g) hemp seeds
½ cup (30 g) flaked coconut
1 tablespoon (7 g) ground cinnamon Pinch of salt
1} Preheat the oven to 300°F (150°C, or gas mark 2).
2} Thoroughly drain the dates and add them to a food processor. Process the dates until they form a paste and then add them to a large mixing bowl.
3} Add the hazelnuts and almonds to the food processor and pulse for 5 seconds or until the nuts form large chunks. Add the nuts and all the other ingredients to the large mixing bowl. Mix all the ingredients using your hands or with a spatula until the everything is evenly distributed. Spread the mixture on 2 lined baking trays.
4} Bake the granola in the oven for 25 minutes and then use a spatula or spoon to mix the granola to allow it to cook evenly. Bake for another 10 minutes or until all the granola is dry to the touch.
5} Remove the granola from oven and let it cool completely on the baking tray. Store in an airtight container at room temperature for up to 1 month or in the fridge for up to 2 months.
TIP
If you forgot to soak your dates, you can quickly soften them by soaking them in hot water for 5 to 10 minutes.
APPLE AND BLUEBERRY PIE BAKED OATS
YIELD: 4 TO 6 SERVINGS
It's worthwhile to bake these oats just to make your home smell amazing! Baked oats are one of my more indulgent breakfasts even though it's so easy to prepare. The inside has a custard-like creaminess like stove-cooked oats, but the surface is crispy like the top of a crème brûlée! I like to prepare this the night before, pop it in the oven when I wake up, and get ready for the day. By the time I'm done (or properly wake up), I have a hot breakfast waiting for me.
1 banana (about 4 ounces, or
120 g), mashed (optional), or
¼ cup (80 g) of your choice of sweetener (optional)
1 2/3 cup (160 g) rolled oats
2 cups (475 ml) plant-based milk,
such as almond, soy, or coconut Dash of ground cinnamon
½ cup (75 g) blueberries
1 medium-size apple (about
6 ½ ounces, or 180 g), core removed and thinly sliced
1} The night before, add the banana or sweetener (if using), oats, and milk to a large container. Mix until combined. Set aside in the fridge.
2} Before you are ready to eat, preheat the oven to 350°F (180°C, or gas mark 4). Mix the blueberries into the oats. Pour the oats in an ovenproof dish and arrange the apple on top.
3} Bake the oats for 30 minutes or until the surface is slightly golden brown. Enjoy warm by itself or with plant-based milk or yogurt. The oats are best eaten fresh out of the oven, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
SUPER-SEEDY MUESLI BARS
YIELD: 8 BARS
These nut-free treats are really easy to make, and they can be packed with whatever ingredients you like! The dates are a wholesome natural sweetener, and when paired with a liquid sweetener, the dry ingredients stick together to form a slab of seedy goodness. These can be enjoyed on the go, such as on a hiking trip.
½ cup (80 g) pitted dates, soaked in water for at least
4 hours
1 cup (96 g) rolled oats
½ cup (160 g) rice malt or maple syrup, or any other plant-based liquid sweetener
½ cup (92 g) raw buckwheat
½ cup (69 g) pumpkin seeds
½ cup (73 g) sunflower seeds
½ cup (9 g) puffed rice, (87 g)
quinoa, (55 g) millet, or (52 g)
amaranth
2 tablespoons (26 g) chia seeds
2 tablespoons (32 g)
sunflower seed butter (optional)
1 teaspoon ground cinnamon
(optional)
Pinch of salt
1} Preheat the oven to 325°F (160°C, or gas mark 3). Line an 8-inch (20 cm) square baking pan with parchment paper.
2} Drain the dates. Blend with a stick blender or food processor until it forms a paste. Add all of the ingredients to a medium-size mixing bowl and mix until everything is evenly combined. Scoop into the baking pan and firmly press down the mixture with the back of a spoon or cake scraper.
3} Bake in the oven for 25 to 30 minutes or until it turns golden brown. Let it completely cool in the baking pan.
4} Remove from the pan and use a sharp serrated knife or chef's knife to cut into bars. Use a gentle sawing action and hold the bars in place to minimize any crumbling.
5} Enjoy immediately or store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.
EASY BAKED BANANA PANCAKES
YIELD: 4 SMALL PANCAKES, 2 SERVINGS
I have a tendency to burn food on the stovetop — so I created these pancakes to avoid burning my house down! I love baking these pancakes for breakfast or a quick late-night snack. Instead of using eggs as a binder and raising ingredient, the banana acts as a natural binder and the baking powder helps the pancakes to rise. The pancakes are naturally sweetened, so they are best served with nut butters and plain coconut yogurt. If you prefer thinner crepe-like pancakes, simply use more plant-based milk or water.
2 cups (300 g) chunks of banana,
roughly broken up by hand
1 cup (96 g) rolled oats
½ cup (120 ml) plant-based milk or water
1½ teaspoons baking powder
1} Preheat the oven to 350°F (180°C, or gas mark 4).
2} Add all the ingredients to a blender. Blend for around 15 seconds or until there are no more chunks of banana or whole pieces of rolled oats and everything is combined.
3} Pour the batter in circles on 1 or 2 lined baking trays. Bake for 15 to 18 minutes or until the pancakes can easily be removed from the tray. Make sure the bottoms of the pancakes are cooked and not wet. Enjoy immediately.
TIP
Feel free to get creative with the shape of these pancakes! The batter can be poured into cute animal shapes, which kids will love. Trust me, I've served these to kids and there were many shrieks of excitement! Make sure you adjust the baking time if you're making smaller pancakes. See the next page for some cute ideas!
PEACHES AND CREPEACHES CREAM SOURDOUGH FRENCH TOAST
YIELD: 2 SERVINGS
When I was doing university exchange in England, I lived with a French-speaking student from Belgium. We had turns making a dish from our country and she made French toast ... and showed us the traditional way to make it! I put my own spin on French toast by using dense sourdough bread and serving it with caramelized peaches and a cashew cream for extra decadence.
1 cup (235 ml) plant-based milk, such as almond, soy,
or coconut
2 tablespoons (26 g) chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract Pinch of black salt (optional)
4 slices of sourdough bread
2-4 peaches, sliced Olive oil or vegan butter for cooking Maple syrup
1 recipe Cashew Cream
(page 149)
1} Add the milk, chia seeds, cinnamon, vanilla, and black salt (if using) to a blender. Blend until smooth and pour the mixture in a shallow bowl.
2} Dip each slice of bread in the mixture, allowing each slice to soak up the batter. Make sure all areas of the bread are covered in the batter.
3} Heat up a large saucepan over medium-high heat and drizzle with oil. Place the bread in the saucepan. Cook each side for 3 to 5 minutes or until golden brown. Set aside the bread in a warm spot.
4} Turn down the stove to medium heat. Drizzle oil in the saucepan and add the sliced peaches. When one side of the peaches begins to change color, drizzle some maple syrup over the slices and allow it to caramelize. Flip the peaches and allow the other side to caramelize.
5} Immediately serve the toast with the caramelized peaches and cashew cream. Drizzle with maple syrup as desired.
TIP
Black salt, or kala namak, is high in sodium chloride so it smells and tastes like eggs. It is often used in South Asian cooking and can be purchased from South Asian or Indian grocery stores.
RAINBOW FROZEN YOGURFROZEN YOGURT GRANOLA POPSICLES
YIELD: 6 POPSICLES
These colorful treats are perfect for breakfast in the summer or as a snack on a hot day. Simply keep them in the freezer and grab one when you need to cool down! The granola's sweet crunchiness complements the smooth tanginess of the fruity yogurt. When you blend the fruit with the yogurt, the fruit's natural sugar and fiber prevents the yogurt from freezing into an ice brick, which makes the popsicles easier to devour. Feel free to experiment with different types of fruits!
¾ cup (about 80 g) Whatever-you-want Date-Sweetened Granola (page 27)
¼ cup (about 80 g) rice malt syrup or maple syrup, to taste
1 cup (about 170 g) plant-based yogurt, such as coconut, soy, or almond
¼ cup (about 36 g) blueberries
¼ cup (about 31 g) raspberries
¼ cup (about 44 g) chopped mango
1} Mix the granola and half of the sweetener in a small bowl. Scoop the mixture into the popsicle molds and firmly press them down.
2} Mix the remaining sweetener with the yogurt and divide it between 3 small bowls. Add the blueberries to one bowl, raspberries to the second bowl, and mango to the third bowl. Use a stick blender to blend the fruit with the yogurt. Scoop the yogurt into the popsicle molds; each bowl should have enough yogurt for 2 popsicles. Set the popsicles aside in the freezer.
3} Freeze the popsicles for 4 hours or until completely firm. Enjoy straight from the freezer.
(Continues…)
Excerpted from "Incredible Plant-Based Desserts"
by .
Copyright © 2019 Anthea Cheng.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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