This book is perfect for people who have either just transitioned to veganism or would like to in that it is chock full of recipes that result in food that doesn't taste radically different from what the average meat-eater is accustomed to. The photos are gorgeous, the writing is great and no matter how much you think you know about baking, I promise you'll learn something. This is not a "health food" book, although the recipes are cholesterol-free, lactose-free and healthier than the average non-vegan recipes. Instead, it's a book that helps you understand how easy it is to bake without eggs and dairy. My favorite part of the book is the section on milk, butter and egg substitutes, some of which do indeed make the recipes healthier (e.g., using ground flax seed and water rather than egg replacer, using almond milk rather than soy milk for those of us trying to minimize our intake of soy, or using date sugar rather than white sugar). There are loads of tips and "Food Lore," which are interesting trivia tidbits that provide a historical context for the food. Perhaps most helpful, however, are the "Troubleshooting" pages that list the most common problems and their likely origins. Finally, the Appendices will save you a lot of time because the author has already organized your pantry and utensils for you and tells you exactly what you will need (/need to buy), and she includes a glossary, lists of what to substitute if you don't have the pan that's called for, and most fascinating to me, a section on the difference between baking soda and baking powder (I always wondered about that). I've made the corn bread, the pancakes, a couple of smoothies, almond milk and the chocolate mousse because I had the ingredients lying around, and I look forward to trying my hand at chocolate chip scones this week. Then off to the serious holiday stuff so I can bring something yummy to every party I attend--so that I have something to eat (and share) at every party I attend. --animalperson dot net
In all my years of baking (or cooking for that matter) I have never see a more beautiful and user friendly book. The layout is outstanding. The page stock is impressive, the colors and images outstanding. The book pages lay nicely when the book is open and the recipes are superb. You KNOW you are eating healthy foods and feel good about it. From beginner to experienced veg*n baker/cook, this book is for you. I simply cannot say enough positive about this book. Just look at it and you will know what I mean. Literally superb job Colleen! This is the standard others should shoot for in recipe books!! Very educational as well. LOVE IT --Thomas Fronzack
Got it, love it, you've got to get this! If you want to add nutrition to your baked goods or if you support living compassionately towards animals, this cookbook provides easy to make recipes that will blow you away! Colleen includes traditional goodies- pumpkin pie, chocolate chip cookies, etc. as well as some not so traditional recipes that definitely make this cookbook stand out from the rest. The raspberry jam oatmeal bars are a favorite! CBIGLYHALO. love this cookbook. it is obvious to me after trying 4 recipes and having them all be great, that the author has tried these and knows they work. i have a very uptight family that i dine with every sunday, and it is now becoming commonplace for me to wow them with my vegan desserts. i trust this cookbook and move from one recipe to another without worry. yes, this cookbook calls for alot of white flour and sugar but it doesn't claim to be a cookbook of healthy dessert recipes. it does, however, do exactly what it was written for - make great vegan desserts for those wanting dessert! Sugerleaf. Ms. Partick-Goudreau's receipes from this book will exceed any expectations you may have regarding vegan baking even if you are already vegan. Most instructions are simple enough for novice bakers yet the finished products are nothing short of spectacular & delicious. The richly complex & intense flavors offered up by such basics as chocolate chip cookies are mind blowing. Colleen has carefully shaped these receipes in such a way that the elimination of dairy products does not compromise them one bit. The beautiful pictures & high quality of the publication makes it worth owning if only to browse through. This book is a must for any baker at any level. Paul S When people think about vegan desserts, they think that they are going to get hoodwinked into eating healthily. Well, folks, Ms. Patrick-Goudreau has completely debunked any myths regarding vegan desserts. Love chocolate? Me too. It's here. Love a good cookie like me? Your soymilk will no longer be lonely. How about savory? Cornbread? Olive bread? Seriously, people. You can't go wrong. There is a wide range of recipes that will make you a successful baker--even if you are short on time. What I also really appreciate is that is a really well written and organized cookbook. (Can you say multiple indexes? I'm a geek I know, but who doesn't love an index when you are pressed for time?) The recipes are clear. There is an abundance of information and helpful suggestions yet it does not feel overwhelming. Anytime you open up this book, you are invited to discover something new about the tantalizing world of vegan desserts. What in the world could be wrong with that? So, now, go forth and bake vegan. Wow your family, friends, coworkers. The proof is in the pudding--of which there are a few recipes in this book, I might add! Anyway, I dare anyone to take a bite into any one of these desserts and tell me it tastes like wheatgrass because it is not laden with cholesterol. No way. No how. These recipes are utterly delectable in every way a dessert should be. I know that I will enjoy this book for years to come --Foodie Number One
Colleen Patrick-Goudreau is the founder and director of Compassionate Cooks, LLC, which is dedicated to empowering people to make informed food choices and debunking myths about veganism. She has published many articles on food and ethics.