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  • 7/31/2019 Desserts Magazine3


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    Editors Note

    This issue is all about Vegan Baking.Many of the vegan desserts recipes wefeatured in this issue will satisfy bothvegans and non-vegans sweetooth.

    Vegan baking has changed tremendouslyover the years. There have been anincrease in vegan cookbooks and bakeriesin the past years. We are not vegans,

    but we had a great time preparing andeating many of the vegan recipes for thisissue.

    Whether youre vegan, vegetarian orjust interested in reducing the useof animal derived ingredients, try therecipes we featured in this issue, get avegan cookbook and experiment bakingwithout eggs and dairy products. Veganbaked goods can frequently taste just asgood or better than animal based ones ifdone properly.

    So, if you ever run out of eggs, butter,milk,.. consider baking any of the veganrecipes featured in this issue. I hope youenjoy our third issue and be open to trydifferent ways of baking.Lastly, I would like to thanks all our

    readers for the amazing responses wehad since our frst issue, it has been verygratifying.

    Until the next issue,


    Desserts Magazine

    PO Box 9Boynton Beach, FL 33435


    SENIOR EDITORGeorge Shepherd

    EDITORVera Shepherd


    COPY EDITORKeren Liao


    Dreena BurtonHelen DujardinEmilie Hardman

    Hannah KaminskiAlice Leornard

    Kristina MontaineIsa Chandra Moskowitz

    Hannah Tai

    Susan VoisinPaola Westbeek




    Desserts Magazineis Published Bi-Monthly

    If you would like to be featured inDesserts Magazine or have agreat dessert recipe that youd

    like to share, please email us at:

    [email protected]

    DESSERTS MAGAZINEis published by

    CDI Publications, Inc.


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    Cover Photo by Helen Dujardin, Pink LemonadeTartlets, mini shells flled with a raspberry-lemon curd, this recipe can befound in the book, My Sweet Vegan, byHannah Kaminsky.









    How Sweet It Is...

    Mnis Chocolate Chip PecanTrufe Sandwich Cookies

    Double-Layer Pumpkin


    Chocolate-Orange Cake

    White Chocolate Mousse

    Homemade VeganWhite Chocolate


    Eat, Drink, Be


    Triple Layer Chocolate

    Cream Cake

    Sweet Deliveries

    Edible Vegan Art... 34

    The Diva of Dairy-Free Desserts 29

    Agave Nectar...The VeganHoney 32

    Vegan Retro SweetSnacks... 36

    Taste this... 15

    I scream, You scream,

    for Vice Cream! 30

    Let them eat cupcakes

    Vegan, that is... 42

    Angel Food DIY Vegan

    Marshmallows 44


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    Written by Helen Dujardin

    My Sweet Vegan byHannah Kaminsky is a perfectreection of her personality,warm and friendly, inviting youto try new things and be openedto the world around. When I rstipped through the book, I had noidea this very mature soul both inher writing and approach to food,came in such a young package.

    The book is written withthe whole spectrum of dessertlovers in mind, vegan or not,and it reads like a novel. Hannahgenerously gives us her tried andtrue, favorite recipes as well astips and tricks to achieve the besttasting treats.

    Reading through it is like

    spending time with a good friendover a good brownie or a cup ofcoffee.

    One is tempted page afterpage with desserts and pastriessuch as Strawberry Love Mufns,Butterscotch Blondies, WhoopiePies, Mocha Devastation Cake,Ginger Dream Pie, Five MinuteCoconut Fudge....and that is justscratching the surface.

    The vegan ingredientguide and the tools of the tradesection at the beginning of the

    book are helpful for new vegansbut also new bakers. Not vegan?Why not give it a try then? Youwill be very satised with thedesserts you will produce whileat the same time doing something

    for our fellow animals (i.e givingthem the day off).

    If you are seasoned ineither you can dive right in any ofthe chapters - sweet tarts, cookies

    and bars, cakes and cupcakes,pies and tarts, miscellaneousmorsels and desserts - and makeyourself a treat.

    If you wish to know alittle bit more about Hannah, visither on her blog Bittersweet

    until the dough starts to cometogether into a ball. Try not tooverwork the dough any more thannecessary. (Helens note: This stepmay be done in a food processor)

    3. Drop all of the dough onto yoursilpat and shape it into a roughcircle. This is a rather stickydough, but work with it gentlyand it should cooperate. Cut thecircle into 4 quarters, each lookingsomewhat like a triangular, andseparate them on the baking sheetso that each has room to cook.(Helens note: You can also pat thedough on a lightly oured surfaceand cut out 6 rounds with a 3 inchcookie cutter.)4. Bake 15 to 20 minutes, untilthey turn a light golden brown.Cool your scones on the bakingsheet for at least 5 minutes.

    Chocolate Peanut ButterGlaze:1/3 cup confectioners sugar1/2 Tablespoon Dutch process

    cocoa powder1 Tablespoon creamy peanut


    1 Tablespoon plain soy milk

    Combine the confectionerssugar, cocoa and peanut butterand soy milk into a small bowl.Mix thoroughly until smooth, anddrizzle over the cooled scones.

    How sweetit is...

    Chocolate Glazed PeanutButter Scones

    Recipe by Hannah Kaminsky,from My Sweet VeganPhoto by Helen DujardinMakes 4 scones

    Scones:1 1/2 cups all purpose our2 Tablespoons granulated sugar2 Tablespoons baking powder1/4 teaspoon salt2 Tablespoons margarine1/4 cup crunchy peanut butter1 teaspoon vanilla extract1/2 cup plain soy milk

    1. Preheat your oven to 400 degreesF and line a baking sheet with asilpat or parchment paper.

    2. In a medium bowl, combine the

    our, sugar, baking powder and salt.Cut the margarine into small pieces,and use a fork or a pastry cutterto press both the margarine andthe crunchy peanut butter into theour mixture. Continue cutting thefats in until the mixture resemblescoarse crumbs. Stir in the vanilla.Slowly drizzle in the soy milk onetablespoon at a time, stirring just


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    Mnis Bakeryhas been satisfyingdiscriminating palatesand sweet-tooths withcakes, cookies, pastries

    and breads, baked fromhigh quality, natural, less-rened ingredients since1989. They offer qualityfood using wholesomeingredients. They onlyuse the freshestingredients, free ofarticial additives,sweeteners orpreservatives andno hydrogenatedfats in theirfreshly baked products.All of these ingredientslet Manis serve up anarray of tempting veganand non-vegan bakedgoods that are not overly

    processed which bringsout the foods true avor.The results are delicious,a healthier versions oftraditional foods forthe health consciousconnoisseur.

    At Mnis you will nd

    an extensive selection of

    fresh vegan baked goods;

    pies, tarts, mufns,

    cookies, amazing vegan

    cake selection made by

    Pastry Chef KristinaMontaine, such as Carrot

    Raisin Cake frostedand lled with a tangy

    vanilla cream cheese

    and dusted with toastedalmond meal, the Almond

    Roca a sweet and nutty

    almond cake layered

    with chocolate ganache,dipped in barley malt

    sweetened chocolate

    and dusted in groundalmonds, the super

    moist German Chocolate

    Cake with with decadentgooey caramel, pecan

    and coconut lling, will

    win over the taste buds of

    vegans and non-vegans.

    Kristina started herpastry career at therenowned Papa Haydnrestaurant in Portland,Oregon in 1998 afterattending WesternCulinary InstitutesPastry Art and BakingProgram.

    Upon moving to Los

    Angeles in 2002, Kristinacontinued sharpeningher cake design and

    decorating skills atRosebud Cakes in BeverlyHills and SweetCake inHollywood. Her amazingcreations have beenthe star attraction at

    celebrity weddingsand birthdayparties aroundsouthern California.Additionally her workhas been showcasedin featured lms

    (Santa Clause 3, Baldthe Movie), on local andnational television (MTV,KTLA Morning Show), aswell as in print media(LA TIMES, O Magazine,

    People Magazine, OKMagazine).

    Since becoming thePastry Chef at Mnison Fairfax, Kristina hastransformed the dessertmenu by creating itemsthat are both visually

    Good food thats

    good for you!


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    Mnis ChocolateChip Pecan TrufeSandwich CookiesRecipe by Pastry ChefKristina Montaine

    stunning and delicious.In keeping with Mnisphilosophy of makinghealthier baked goodswith less renedingredients; she hastaken vegan, gluten free,and sugar free dessertsto new heights.

    Chef Kristinas stunningbirthday and weddingcakes offer a beautifulalternative for those

    seeking a healthieroption to the renedingredients utilized attraditional cake studiosand bakeries.

    Located on Fairfax Ave.

    near Hollywood, Mnis

    Bakery Caf has a loyal

    followers including such

    celebrities as DannyDevito, who fell in love

    with a non-fried, fruit

    juice sweetened donut.Michelle Peffer, Jamie

    Lee Curtis, Rosanne and

    Tom Hanks are just someof the recognizable fans.

    For more information,please visit

    Chocolate Chip PecanCookies:2 cups Organic WholeWheat Pastry Flour2 teaspoons Baking Soda2 teaspoons Sea Salt1 cup Organic Palm OilShortening *1 cup Fruit JuiceReduction1 Tablespoon VanillaExtract2 cups Dairy free, grain

    sweetened ChocolateChips *1 cup Chopped Pecans

    1. Preheat oven to 325degrees F. Stir togetherour, baking soda, andsalt in a small bowl; setaside. Put shorteningand fruit juice reduction

    in the bowl of an electricmixer tted with thepaddle attachment; mixon medium speed untiluffy, about 2 minutes.

    2. Mix in the vanillaextract. Reduce speedto low. Gradually addour mixture; mixuntil combined. Stirin chocolate chips andpecans.

    3. Drop roundedtablespoons of doughon baking sheets linedwith parchment paper,

    spacing about 3 inchesapart. Bake cookiesuntil golden, about 15minutes.

    Vegan Ganache:

    1 cups soy milk1 pound Dairy free, grainsweetened ChocolateChips

    Put chocolate in mediumsized bowl. Heat soy milk

    in a small saucepan overmedium-high heat untiljust simmering. Pourover chocolate; let stand5 minutes. Gently whiskuntil smooth. Cool toroom temperature.

    To assemble thecookies:

    Spread the chocolateganache on the undersideof half of the cookies.Top each cookie with asecond cookie about thesame size. Press the twotogether until the llingalmost extends to theedges.

    * Note: Kristina usesSunspire brand for theChocolate Chips andSpectrum brand for thepalm oil shortening bothavailable at Whole FoodsStores.


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    You can make your own fruit sweetener for theChocolate Chip Pecan Cookies see the recipe below,or you can substitute white or brown sugar for thefruit juice reduction. Just use twice the amount ofsugar as fruit sweetener.

    Fruit Juice ReductionMakes 1 Cup

    12 ounces frozen white grape juice or apple juice,unthawed

    To make on the stove:Place the unthawed juice concentrate in a wide,medium sized heavy-bottom saucepan and bring toa full boil over high heat. Boil rapidly until theliquid is reduced to 1 cup, about 10 minutes. Pourthe liquid into a glass measuring cup to accuratelymeasure.

    To make in the microwave:

    1. Place the unthawed juice concentrate in a1-quart microwave-safe container. A 1-quart glassmeasuring cup works best, as you can use theincrements on the side of the cup to check how

    much the liquid has reduced.

    2. Microwave on High (100%) until the liquid hasreduced to 1 cup, about 12 minutes. This recipewas tested in a 700-watt oven; if yours has a lowerwattage, it will take longer.

    3. Cool completely before using. To speed cooling,pour the reduction into a medium bowl placed in alarge bowl full of iced water. Stir often until cooledand slightly thickened, about 10 minutes.

    4. The fruit juice reduction will keep, covered andrefrigerated, for up to 1 week. Bring refrigeratedfruit juice reduction to room temperature beforeusing.

    Sweet and Natural Baking: Sugar-Free, FlavorfulRecipes from Mnis Bakery, Mni Niall, ChronicleBooks, (c) 1996; p. 23

    Chocolate Walnut Mufns

    This is an egg-free, dairy-free and whole grainmufns recipe from Sweet and Natural Baking:Sugar-Free, Flavorful Recipes from Manis Bakery,Mani Niall, Chronicle Books, (c) 1996; page 46.Makes 9 mufns

    Nonstick vegetable oil cooking spray, for preparingthe pan1 1/4 cup whole wheat pastry our1/2 cup cocoa powder (not Dutch processed)1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ne sea salt

    1/2 cup liquid fruit juice concentrate3/4 cup soy milk3 tablespoons canola oil1/2 cup (2 ounces) chopped walnuts2 teaspoons maple sugar

    1. Position a rack in the center of the oven andpreheat to 350 degrees F. Lightly spray a standardmufn pan wiht vegetable oil spray.

    2. Sift the our, cocoa, baking soda, baking powder,and salt into a medium bowl and make a well in thecenter.

    3. In another medium bowl, whisk the fruit juiceconcentrate, soy milk and oil until frothy. Pour intothe well and stir with a wooden spoon just untilcombined. Fold in 1/3 cup of the chopped walnuts.Do not overbeat.

    4. In a small bowl, combine the remaining walnuts

    with the maple sugar. Divide the batter among 9mufn cups, lling each cup almost completely full.Sprinkle the tops of the mufns with the walnut-sugar mixture. Bake the mufns until a toothpickinserted into the centers comes out clean and thetops spring back when pressed with a nger, 18 to20 minutes. Cool for 2 minutes, run a knife aroundthe inside of the cups to release the mufns, andremove from the cups. Serve the mufns warm orat room temperature.


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    Double-Layer PumpkinCheesecake

    Susan Voisin, of Fat-free Vegan Kitchen,has been a vegetarian since 1988. She became vegansix years later. She learned how to cook without theadded fat and as a result she lost over 100 pounds. Shehas tested over 1400 low-fat vegan recipes sent in byhundreds of people. For more recipes visit her blog at

    8 ounces Follow Your Heart Cream Cheese12 ounces light rm silken tofu (or extra-rm)1/2 cup agave nectar (or sugar)2 tablespoons cornstarch1 1/2 tablespoons lemon juice1/2 teaspoon vanilla1/2 cup pumpkin puree (canned, not pumpkin piemix)2 teaspoons rum (optional)3 tablespoons brown sugar or natural sugar1/2 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon grated fresh nutmeg (please!)1 pre-made 8-inch graham cracker crust

    1. Preheat the oven to 350 degrees F. Put the rst set ofingredients (toffuti through vanilla) in a food processorand puree until completely smooth. It should be silkysmooth--not chalky or lumpy.

    2. Remove a cup of this mixture from the processor andspread it in the bottom of the crust.

    3. Add the next set of ingredients (pumpkin throughnutmeg) to the ingredients remaining in the food

    processor and process until well blended. Smooth itcarefully over the white layer in the crust, heaping itslightly in the middle. Bake until the center is almostset, about 45-55 minutes. Remove from the oven andallow to cool. Refrigerate until completely chilled, atleast 3 hours. Serve to delighted guests. (Dont tell themits vegan, and they wont know!)

    Serves 8. Per serving (not including the crust): 218Calories (kcal); 7g Total Fat; (28% calories from fat);4g Protein; 35g Carbohydrate; 0mg Cholesterol; 179mgSodium.


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    by Susan Voisin

    It could be the best fat-free cakeyou ever tasted! This is a densemoist cake with a hint of orange.The icing gives enough sweetnesswithout being cloying.

    1 1/2 cups unbleached our1 1/2 cups whole wheat our (Iused white whole wheat)1 1/2 cups sugar2 teaspoons baking soda1 teaspoon salt1/2 cup cocoa1 teaspoon cinnamon3/4 cup soy yogurt1 teaspoon vanilla2 tablespoons balsamic vinegar1 1/2 cups water

    1/2 cup fresh orange juice2 tablespoons grated orange peel

    Chocolate Icing:

    1/2 cup powdered sugar1 tablespoon cocoa2 teaspoons orange juice1/4 teaspoon vanilla extract (or1/8 tsp. if double strength)--plus extra orange juice as need-ed

    Orange Icing:

    1/2 cup powdered sugar1 teaspoon orange juice1/4 teaspoon vanilla extract (or1/8 tsp. if double strength)--plus extra orange juice as need-ed

    1. Spray a Bundt cake pan with

    non-stick spray and dust it lightly

    with unsweetened cocoa. Preheat

    oven to 350`degrees F.

    2. Combine the fours, sugar,baking soda, salt, cocoa, and

    cinnamon in a large mixing bowl.

    Add the yogurt, vanilla, balsamic

    vinegar, water, and orange juice.

    Beat by hand or with a mixer

    on low speed just until well-

    combined, about 1-2 minutes.

    Stir in the grated orange peel,

    and pour into the prepared pan.

    3. Bake for about 30-40 minutes,

    until a toothpick inserted in the

    middle comes out clean. Cool in

    the pan for 10 minutes and then

    invert it onto a serving platter

    and cool completely.

    4. When the cake is cool, make

    the icings. For each icing, mix

    the ingredients in separate small

    bowls. One half teaspoon at a time,stir in enough extra orange juice

    to make a drizzling consistency.

    Drizzle the chocolate icing over

    the cake, wait a few minutes

    for it to set, and then drizzle the

    orange icing.

    Makes 16 servings. With icing,

    as shown: 198 Calories (kcal); 1g

    Total Fat; (3% calories from fat);

    4g Protein; 47g Carbohydrate;

    0mg Cholesterol; 294mg Sodium;

    3g Fiber.

    Cake without icing: 167 Calories

    (kcal); 1g Total Fat; (3% calories

    from fat); 4g Protein; 39g

    Carbohydrate; 0mg Cholesterol;

    294mg Sodium; 2g Fiber.


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    White Chocolatethe nectar of the gods...

    that it liquees. Be sure to keepan eye on it at all times, as it hasa much lower melting point thana bar of nished chocolate. Oncecompletely melted, quickly stirin the remaining ingredients,

    being thorough so as to breakup any clumps of sugar andcompletely dissolve everythinginto the molten fat. Dont worryif it looks rather yellow at thisstage, just pour everything intoyour molds and it will be alright.Tap the molds on the counterlightly so as to remove any air

    Recipe and Photo by HannahKaminsky

    1/4 Cup Cocoa Butter1 Teaspoon Vanilla Paste (orExtract I just like the way

    the ecks of real vanilla beanlook)1/3 Cup Confectioners Sugar1/2 Teaspoon soy milk powderPinch Salt

    Place your cocoa butter in amicrowave-safe bowl and nukeit for just a minute or two, so

    bubbles, and dont even thinkabout touching them again forthe next few hours while they setup. I highly recommend parkingthem in the fridge to speed up the

    process Just dont forget about

    them in there!

    Note: You may use silicone icecube tray instead of the chocolatecandy mold. Hannah does notrecommend munching on itsown because its tooth-achinglysweet, but it is great when it isadded into other recipes.


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    Tip: Add somewhite chocolatechunks to yourfavorite cookierecipe.

    Photo by Hannah Kaminsky 1DESSERTS MAGAZINE -

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    Hannah, of Bittersweet, and author ofMy Sweet Vegan, made this creamy,silky smooth White Chocolate Mousseusing the white chcolate recipe shedeveloped, using pure cocoa butter.

    3 Ounces White Chocolate1 10.14 Ounce Container WhippableSoy (or Oat) Cream (divided)3/4 Teaspoon Agar Agar Powder

    1. Melt your white chocolate with 2.5

    ounces of the cream, stir vigorously tocombine in a smooth liquid, and let coolfor 10 minutes or so.

    2. In your stand mixer, whip theremaining cream for 3 - 4 minutes toform soft peaks, and slowly stream inmelted chocolate mixture down theside. It will become some what liquid-yand appear to have gone awry, but trynot to panic.

    3. Sprinkle the agar on top, whisk tofully combine, and place the wholebowl in your fridge for 30 minutes.

    4. Once thoroughly chilled, whip for 5 -6 more minutes until uffy but rm andserve. At this stage you could also pipeit into bowls and refrigerate for up to 6more hours before serving.

    Note: Hannah suggest serving themousse with a good bowlful of berries

    to cut it, or a small dollop on top of hotchocolate would be a delicious additionas well. Frost a cupcake with it andyoull have one intensely satisfying,adult dessert, far too mature for the kidsto partake in. However you serve it,the possibilities are endless.

    unbelievably luscious and creamy

    White Chocolate MousseRecipe and Photo by Hannah Kaminsky


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    Organic Nectars Agave Italian Ice One

    of the most refreshing frozen desserts justtook a giant leap forward, with all organicingredients, no rened sugar or chemicalsweeteners and completely free of dairy,eggs, soy, wheat, glutens and GMOS.Sweetened only with Organic NectarsAgave Syrup. Organic Nectars AgaveItalian Ice is a more healthful, artisanal fat-free twist on the classic Italian Ice. Availablein four avors, Cherry, Mojito, Ginger, and


    Organic Nectars Raw Agave Gelato is a raw,organic, non-dairy low-glycemic agave gelato.Youll love this amazingly delicious creamy texture.It is made from raw, organic soaked and rinsedcashews (reduced phytates), free of rened sugar,dairy, eggs, soy, wheat, glutens and GMOs. The onlysweetener we use is Organic Nectars own 100%raw, organic agave syrup. Its low glycemic andsuitable for people watching their sugar intake. All

    ingredients are raw, organic and kosher. Availablein the following avors: Chocoagave, ChocolateHazelnut Swirl, Vanillagave, Vanilla Fudge Swirl,Pistachio, Java Chip, Mint Chip, Cherry ChocolateChunk, Peach Cobbler, Goji/Strawberry, Triple G(green tea, ginger, goji), maple walnut.

    Organic Nectars Chocagave is one of themost luscious enjoyable Chocolate saucesyou will ever taste ! This raw chocolate syrupis made from antioxidant rich organic rawcacao and the low-glycemic, agave syrup.Enjoy in smoothies, sweets and savories.



    Taste this...


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    This whippable, gluten-free soy topping bySoyatoo! Soy Whip is made with organicsoymilk. Makes fabulous whipped creamto top pies and fruit, as well as a deliciousand light mousse!

    SoyaToo! Soy Whip Finally! Avegan whipped cream in a can!Go right ahead and top cakes,fruit, ice cream, or just stand infront of the fridge and squirt thisdirectly into your mouth (that`swhat we did) - it`s vegan!

    Follow Your Heart Vegenaise is a premium-quality sandwich spread and dressing which

    delivers all the taste of real mayonnaise, butwithout the usual eggs, dairy products, renedsugars, llers, or preservatives. Low in sodiumand contains no gluten, hydrogenated oil, trans-fatty acids, sweeteners, gums, or animal-derivedingredients. Absolutely the best vegan mayo forover 30 years! Kosher. 16 . oz.


    Taste this...


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    Follow Your Heart Cream Cheese alternativehas the smooth, buttery taste of the dairy versionwith the same velvety texture. Made with organicingredients, this cream cheese gives richness tocheesecakes, frostings and desserts, and naturally,nothing is better on a bagel! No hydrogenatedoils, gluten, GMOs, preservatives, or articial

    ingredients. Kosher. 8 . oz.

    Lundberg Organic Brown Rice Syrup is ahealthful and allergen-free alternative to othersweeteners. Substitute rice syrup in place ofsugar, honey, corn syrup, maple syrup, ormolasses. (To substitute sugar, use 1 1/4 cuprice syrup for one cup of sugar, using 1/4 cupless of another liquid needed in the recipe.)Try it in energy bars, mufns, cookies, fruitsalads, smoothies - it`s great in just abouteverything! 1 lb. 5 oz. jar. Kosher. Wheat free.Gluten Free.

    Beter Thank Milk Soy This wonderful vegansoymilk mix is well-known for its mild,delicious avor. 25.9 oz canister makes 8QUARTS of soymilk! Just mix with water. Greatfor smoothies, cooking, and baking (the drymix makes a great powdered milk substitute).Gluten- and GMO-free. 1 serving contains 10%DV of B12! Kosher.



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    Taste this...

    Barley malt is a thick, dark, slow-digesting sweetener madefrom sprouted barley. It has a malt-like avor. Some say

    barley malt is to beer as grapes are to wine. It is ideally

    suited to brewing for many reasons: Malted barley has ahigh complement of enzymes for converting its starchsupply into simple sugars; it also contains protein, whichis needed for yeast nutrition. Another important element isits avor. Pure malt extract, which is relatively expensive,is sometimes adulterated with corn syrup, which is cheap.Barley malt extract (available in powder and liquid forms)is also used medicinally as a bulking agent to promote

    bowel regularity.

    Suzannes Specialties OrganicBarley Malt ExtractThis barley malt extract is theessence of sweetness and it issought after by many wholefood chefs like Christina Pirello,

    Emmy Award-winning host ofthe national public televisionseries, Christina Cooks, whorecommends this on her show,along with Gold Mine! And nowonder as it is made withonly the highest quality organicingredients. No preservatives,rened sugars, articial colorsor avors. Excellent for bakingor on your morning porridge orfruit dessert! Certied Kosher byKof-K Supervision.


    Thick and creamy, this non-dairy delight

    tastes just like the old-fashioned favorite.Follow Your Heart Sour Cream is a perfecttopping for Mexican food, a rich base fordips, and the nishing touch on top of asteaming baked potato! No hydrogenatedoils, gluten, GMOs, preservatives, orarticial ingredients. Kosher. 16 . oz.


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    The rst all-natural vegan marshmallowcreme, Suzannes Ricemellow Cremeis smooth, creamy, sweet, uffy andcompletely gluten-free. Use for smores,

    krispy treats, topping hot chocolate, onice cream, or make a delightfully tastyFluffernutter sandwich, with almond

    butter, banana slices, and ricemallowcreme between two slices of bread.The healthy-yet-decadent spin on thechildhood favorite is sure to pleaseeven adult palettes. If you enjoy sweetmarshmallow avor, youre going tolove this one! 10 oz. container. Originalor Strawberry avor.

    Wholesome Sweeteners Organic BlueAgave is made from the Blue Agave

    plant. It is a low glycemic sweetener.

    The sweet mild taste is perfect forsweetening beverages, baking and asa multipurpose sweetener. It is 1-1/4times sweeter than sugar, so you needless. Use wherever you would use tablesugar. Suitable for vegan, vegetarian,Halal and plant-based diets. Fair TradeCertied.




    Green and Black Organic Cocoa Powder, madefrom the nest Organic Fair Trade cocoa beans.Their organic cocoa are grown in the shadeof rainforest trees. The beans are harvestedat the perfect point of ripeness, then carefullyfermented and dried to maximize the smooth,complex avors of this delicious cocoa. The

    wonderful chocolate aromas in their cocoamake it ideal for baking cakes and desserts,and of course as a traditional hot drink.


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    Eat, Drink, and Be Healthy...

    In Dreena Burtons rst two best-selling vegan cookbooks, The EverydayVegan and Vive le Vegan!, she offereda dazzling array of healthy, animal-freerecipes, many of which were based onher experience as a mother of two younggirls, she and her husband are raising asvegans. Dreena also maintains an activewebsite ( andblog ( she has cultivated an enthusiasticaudience for her family-oriented, nutritiousrecipes.

    In her third cookbook, Eat, Drink,

    and Be Vegan, Dreena turns her attentionto celebratory food-imaginative, colorful,and delectable vegan fare perfect forall kinds of events, from romantic mealsfor two to dinner parties to full-on galas.Many of the recipes are kid-friendly, andall are appropriate for everyday meals aswell.

    The book includes 125 recipes andsixteen full-color photographs, as well asmeal plans, cooking notes, and adviceon vegan wines and beers. Recipesinclude Lentil & Veggie Chimichangas,Thai Chick-Un Pizza, White Bean Soupwith Basil & Croutons, Tomato Dill LentilSoup, Olive & Sundried Tomato Hummus,Creamy Cashew Dip with Fruit, Crepeswith Maple Butter Cream, 5-Star IceCream Sandwiches, and Hemp-anola(Dreenas take on granola).












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    Dreena was bornand raised in St. Johns,Newfoundland in a familyof six sisters. Brought up on astandard North American diet,becoming a vegan cook wasnot an obvious career path.

    After graduating fromuniversity with a degree inBusiness Administration, sheworked as a Sales Managerfor an international satellitet e l e c o m m u n i c a t i o n scompany. In 1999 she startedfocusing on vegan cookingand has since published threecookbooks. She has appeared

    on national television andradio in Canada, and hasspoken and demonstratedat food festivals in Canadaand the United States. Shelives with her husband andtwo children, in the PacicNorthwest, just north of theCanada in White Rock, BritishColumbia.

    The foods and

    techniques she uses are setout in an easy-to-read and doformat in her two cookbooks.Dreenas bestselling debutcookbook, The EverydayVegan: Recipes and Lessonsfor Living the Vegan Life, in itssecond printing, is a collectionof her best ideas andrecipes she developed afterswitching from a standardNorth American diet to a

    vegan diet. Dreenas secondrelease, Vive Le Vegan!Simple Delectable Recipes forthe Everyday Vegan Family,features recipes that requireless time and attention withoutsacricing avor or nutrition.The fact that most recipeswere created with a toddler istestimony to how easy it is to

    H o m e s t y l eChocolate ChipCookiesRecipe by Dreena Burton,from Vive le Vegan!

    Any vegans missing that classic

    home-made chocolate chipcookie indulgence? Well,now you can indulge withoutthe need for the dairy, eggs,white sugar, or even renedour if you choose. One otherbonus - these are super-easyto make!

    1 cup unbleached all-purpose our (see note belowfor wheat-free version)

    1 tsp baking powder12 tsp baking soda14 cup unrened sugar14 tsp sea salt13 cup pure maple syrup14 tsp blackstrap molasses1 - 1 12 tsp pure vanillaextract14 cup organic canola oil (alittle generous 1/4 cup)

    make these recipes!Dreenas recipes were

    created for real people. As a self-taught cook,she knows that many

    approaches are either notpractical or over the headsof most people. Dreenasmost satisfying moments arewhen she gets feedbackfrom people saying thatthey are able to use one ormore of hers ideas or recipes intheir own daily food planning.For more recipes visit

    13 cup non-dairy chocolatechips

    Preheat oven to 350F(176C). In a bowl, sift in theour, baking powder, andbaking soda. Add the sugarand salt, and stir until wellcombined. In a separatebowl, combine the maplesyrup with the molasses andvanilla, then stir in the oil untilwell combined. Add the wetmixture to the dry, alongwith the chocolate chips,and stir through until just wellcombined (do not overmix).

    Place large spoonfuls of thebatter on a baking sheetlined with parchment paperand atten a little. Bake for11 minutes, until just golden(if you bake for much longer,they will dry out). Let cool onthe sheet for no more than1 minute (again, to preventdrying), then transfer to acooling rack. Makes 8-10

    large cookies.

    Note: Unbleached all-purposeour produces a cookiewith a very classic taste andtexture, but you can usewhole-wheat pastry our andstill have delicious cookies!For a wheat-free version, usebarley or spelt our. With speltour, you may need to addan extra 2-4 TB of our, if it is a

    rened spelt our. Also, if usingall-purpose our, if the batteris heavy and dense whenmixing in the wet ingredients,add another 1-2 tsp each ofmaple syrup and canol oiland work through.

    Idea: Make a really specialdessert treat... ice cream


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    Chocolate MintMeltiesRecipe by Dreena Burton,from Eat, Drink & Be Vegan!

    These cookies are minty cooland magical! They have beencompared to the Girl GuideMint Cookies... so if you arelonging for those non-vegantreats, be sure to try these mintmelties! Makes 1114 cookies.Wheat-free

    1 bar (3-oz/85-g) mint darkchocolate (see note)1 1/8 cups spelt our (see

    note)3 tbsp cocoa powder1 tsp baking powder tsp baking soda cup unrened sugar tsp sea salt cup pure maple syrup2 tbsp agave nectar1 tsp pure vanilla extract tsp mint extract cup organic canola oil (a

    touch generous)

    1. Preheat oven to 350F(180C). Break off 9 squaresfrom chocolate bar (about2/ 3 of bar, reserve remainingsquares to top cookies) andplace in mini-food processor,processing until nelychopped (or chop by hand).Transfer to a bowl and combine

    cookie sandwiches! Usingtwo cookies that have beencompletely cooled in therefrigerator, spread somesoftened soy ice cream onthe underside of one cookie,then place the other cookieon top. Wrap in plastic wrapand freeze until rm!

    Photos by Dreena Burton


  • 7/31/2019 Desserts Magazine3


    with dry ingredients, sifting inour, cocoa powder, bakingpowder, and baking soda,and stir until well combined.In a separate bowl, combinesyrup, agave nectar, vanillaand mint extracts, and oil andstir until well mixed. Add wetmixture to dry, and stir until

    just well combined (do notovermix).

    2. Line a baking sheet withparchment paper. Spoonbatter onto baking sheet,spacing evenly. Break upor roughly chop reserved

    chocolate and place on topof each cookie, pressing in alittle.

    3. Bake for 11 minutes (nolonger, or they will dry out).Remove from oven, and letcool for 1 minute (no longer)on the sheet, then transfer toa cooling rack.

    Notes:1) Use a dark chocolate barthat is mint avored, ratherthan a mint cream-lled darkchocolate bar. For this recipe,try the Endangered Speciesbrand Dark Chocolate withDeep Forest Mint, or CocoaCaminos Mint Chocolate Bar(exceptionally good)!2) If you want to useunbleached all purpose our

    instead of spelt, use just 1 cup.If batter seems too dry or thickwhichever our you are using,stir in another 12 tsp each ofoil and maple syrup.3) For the holidays, make thesecookies by sprinkling 12 tbspcrushed or chopped candycanes on cookies beforebaking, and lightly press in.




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    ChocolatePumpkin Pie

    This pie is rich and

    decadent, so a little slicewill do. Serve portions withCelestial Cream (p.29),Macadamia Maple ButterCream (p.201), or vanillanon-dairy ice cream.

    Makes 68 servings


    1 1/4 cups non-dairychocolate chips1 can (14-oz/415-ml)organic pumpkin pie mix(I use Farmers MarketOrganic brand)2 Tbsps unrened sugar2 tsps arrowroot powder1/8 tsp (rounded) sea salt1 prepared chocolatecookie-crust pie crust (see

    note)2 Tbsps non-dairy chocolatechips, optional (for garnish)

    1. Preheat oven to 425F(220C). Fit a metal or glassbowl over a saucepanon medium-low heat andlled with several inchesof water (or use a double-

    boiler). Add 1 1/4 cupschocolate chips to bowland stir occasionally aswater simmers (not boils),letting chocolate melt.

    2. While chocolate is melting,in a food processor, addpumpkin pie mix (scrapingout everything from can),

    Recipe by Dreena Burton, from Eat, Drink,& Be Vegan


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    Celestial CreamYou know that glorious tasteof pancakes with a pat ofbutter melting under a poolof maple syrup? This recipereplicates that lusciousbutter and syrup pairingwith a cream topping thatis heavenly on Breakfast

    sugar, arrowroot powder,and salt. Pure until verysmooth, scraping downsides of bowl as needed.

    3. Once chocolate ismelted, add to foodprocessor and pure withpumpkin mixture, scrapingdown sides of bowl asneeded. Pour mixture intopie crust (scraping out alllling) and tip pie backand forth gently to evenlydistribute lling. Sprinkle on2 tbsp chocolate chips.4. Bake for 15 minutes,then reduce heat to 350F(180C) and bake foranother 35 minutes, until pieis set (the center may besoft, but it will set further asit cools). Carefully removefrom oven and place oncooling rack. Let cool

    completely before slicing,refrigerating if desired.

    Note: You can also use agraham cracker crust if youprefer, or a traditionalpastry pie crust. WHEAT-FREE OPTION: Use a speltpastry crust.

    Crepes (p. 28), pancakes,or to dollop on scones. Butdont stop there - it worksequally well as a sauce forpies, cakes, fresh fruit, and

    other desserts. An addedbonus: its ridiculouslysimple to make!

    Makes 46 servings(221/3cups) Wheat-Free

    1/2 - 3/4 cup pure maplesyrup (see note)1/2 cup Earth BalanceButtery Spread (or othernonhydrogenated veganmargarine)1 1/2 teaspoon pure vanillaextract1 package (12oz/349g)silken rm tofu1/4 teaspoon sea salt

    In a saucepan on lowheat, combine syrup and

    margarine, and stir untilmargarine melts. Addvanilla, silken tofu, and salt,and with a hand blenderor in a blender, pure untilvery smooth. Taste, and stirin additional maple syrup ifdesired.

    Note: When using this

    recipe as a dessert topping,I prefer to use the full cupmaple syrup. However, forcrpes, I use 2/ 3 cupmaple syrup so the sauce isnot as sweet. You can alsoreduce the margarine ifdesired, to 1/ 3 cup (or less,but taste and texture willnot be as rich).





  • 7/31/2019 Desserts Magazine3


    Triple Layer Chocolate Cream CakeRecipe and photo by Dreena Burton, from The Everyday Vegan

    Heres a recipe for the ultimate chocolate cake. Vegan is not even an issue here, thiscake gets rave reviews from vegans and non-vegans alike whenever I serve it... andIve had people ask to buy my cookbook on the spot just for this recipe alone! Just besure to use SILKEN extra-rm tofu for the frosting and use a food processor to puree it,please!

    Cake Batter:2 cups unbleached all-purpose our1/2 cup cocoa powder2 tsp baking soda

    1 1/2 cups unrened sugar1/4 tsp sea salt1 3/4 cups water2 tbsp rice vinegar or apple cider vinegar1 tsp pure vanilla extract1 tsp mocha extract (or more vanilla)1/4 cup canola oil

    Frosting:2 pckgs (349-g) SILKEN extra-rm tofu, patted dry1/4 cup pure maple syrup2 tsp pure vanilla extract1 3/4 cups (generous) non-dairy chocolate chips

    For the cake:Preheat oven to 350 degrees F. In a large bowl, sift together our, cocoa powder, andbaking soda, then add in sugar and salt and mix well. In another bowl, combine water,vinegar, extracts, and oil. Add wet mixture to the dry, and stir until well combined.Pour into 3 lightly oiled round cake pans, distributing batter as evenly as possible. Bakefor 17-20 minutes, until a toothpick inserted in the center of each comes out clean.Remove from oven and let cool on a cooling rack.

    For the frosting:

    In a food processor (dont use a mixer, it wont smooth out the tofu), combine tofu withmaple syrup and vanilla, and puree until very, very smooth, scraping down sides ofbowl as needed. Meanwhile, melt chocolate in a bowl tted over a pot with simmering(not boiling) water. Pour melted chocolate into food processor with tofu mixture, andpuree again until well incorporated (again, scraping down sides of bowl). Transfer to acontainer and refrigerate until cool (will thicken as it cools). Once cool, spread frostingon cake layers, then refrigerate cake for at least a couple of hours to set (preferablyovernight).


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    Allisons Gourmet, CA

    Is the premiere award-winning online vegan bakery,

    shipping their exclusive baked

    goods, beautifully packaged box

    to homes and business all over

    the country.

    After countlessexperiments and developingspecial baking techniques, Allisonoffers absolutely delicious

    cookies, Choose from a widevariety of irresistible avors:Lemon Poppyseed Cookies,

    Cinnamon Snickerdoodle

    Cookies, Mint Chocolate Chip

    Cookies, Butterscotch Pecan

    Cookies, Peanut Butter Chocolate

    Chip Cookies, Coconut Key

    Lime Cookies, Peanut Butter

    Cookies, Chocolate Hazelnut

    Cookies Classic Chocolate Chip

    Cookies Chocolate Chip PecanCookies. Cant decide? Consider

    the sampler.

    Allisons amazing arrayof dairy-free gourmet bakedgoods will satisfy the sweettooth of vegan and non-veganalike. Allisons baked goodsmake spectacular gifts.

    Babycakes NYC, NYOwned and operated

    by Erin McKenna, this formerCalifornia girl now calls NYChome with her Lower East Sidevegan bakery. Her cupcakes aresugar- and egg-free and its allshe can do to keep them in stock.

    Not local? No worries, she alsoships overnight. Her secret toher sweets? Using agave nectaras a sweetener, and cold-pressedextra-virgin coconut oil in herrecipes. It makes everythingtaste so buttery, and its supergoodfor the heart and the

    Sweet Deliveries

    Being a vegan does notmean that your sweet tooth

    has to suffer. Quality veganbaked goods are not hard to ndanymore...These vegan treatsare moist, rich, sweet, light,avorful, and you can have themdelivered right to your doorsteps,thats just sweet! Treat yourselfor someone you love to the bestvegan sweets around.

    Sticky Fingers Bakery, DC

    Doron GreenblattPetersan and Kirsten Rosenberga longtime animal activists are

    known for their mouth-wateringvegan creations in Washington,D.C.

    If youre not local,youre still in luck... Youll beable to enjoy Sticky Fingersclassics... sinfully deliciousSticky Cinnamon Buns, CowvinCookies an oatmeal cookiesandwiches with creamy lling,

    Little Devils a chocolatycake with creamy lling, coatedin an amazing chocolate shell,Chocolate Chimp Loaf fresh-

    baked banana bread loaded withchocolate morsels, are particularfavorites that will let you satisfyyour sweet-tooth by mail!

    Photos by Horacio Salinas


  • 7/31/2019 Desserts Magazine3


    Who wouldnt love tomerge health and dessert? Fran

    extensive culinary experiencecombined with her desire to have hercake and eat it too, has resulted intoo many healthy dessert recipesto t in just one cookbook. Thecookbook, More Great Good Dairy-Free Desserts Naturally, is a followup to her rst work, Great GoodDesserts Naturally! As someonewho absolutely loves to bake I wasdelighted by the extensive variety ofCrisps, Cobblers, Tarts, Pies, Cakes,

    Frostings, Cookies, Brownies,Mufns, Quick Breads...

    Fran devotes several pagesto explaining sweeteners and howto use them. Her recipes includeonly the most natural sweetenerssuch as maple syrup, evaporatedcane juice, fruit, and molasses, fora more wholesome product. Fats,leaveners, thickeners, gels, andstarches are all explained in detail,

    and the healthiest options are notedand used in all of her recipes.Frans intentation is to

    create delicious desserts that aredecadent, but also provide realnutritional value. She has certainlysucceeded.

    Amazing Hot FudgeSundae CakeAdapted from More Great GoodDairy-Free Desserts Naturally, by

    Fran Costigan, 2006, Copyright

    Book Publishing CompanyBake this easy, fast, amazing cakeduring your meal and enjoy a dessertthat makes its own sauce.

    1/2 cup whole wheat pastry our1/2 cup unbleached white our1 3/4 cups light natural canesugar1/2 cups unsweetened Dutch-

    process cocoa2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 cup canola oil1/2 cup soy milk or rice milk2 teaspoons vanilla extract1 3/4 cups boiling water

    1. Position a rack in the middle ofthe oven and preheat to 350 degrees

    F. Oil a 2quarts baking dish that is3 inches deep or more. Place the

    baking dish on a baking sheet tomake it easier to move in and out ofthe oven.

    2. Place a wire mesh strainer over amedium bowl. Add the pastry our,white our, 1 1/4 cups of the sugar,1/4 cup of the cocoa, the baking

    powder, baking soda, cinnamon, and

    salt to the strainer. Tap the straineragainst the palm of your hand to siftthe ingredients intothe bowl. Stirwith a wire whisk to distribute theingredients.

    3. Whisk the oil, soy milk, andvanilla in a separate medium bowluntil well blended. Pour into the drymixture and stir with a whisk, untilthe batter is smooth.

    4. Spread the batter into the preparedpan and smooth the top with aspatula. Sift the remaining 1/.2 cupsugar and 1/4 cup cocoa into a small

    bowl and sprinkle evenly over thebatter. Pour the boiling water overthe batter.

    5. Bake for about 25 minutes, untilthe cake is set and the sauce is

    bubbling up through the top. Coolthe cake in the pan for 10 to 15minutes before serving. Spoon a

    portion of sauce and cake into eachdish.

    The Diva of Dairy-Free Desserts

    Note: You wont beable to test whether

    this cake is done usinga cake tester. The topof the cake will lookset but still loose whenthe cake is ready.


  • 7/31/2019 Desserts Magazine3


    According to the NationalInstitute of Health, between 30 to50 million Americans are lactoseintolerant, and the Vegetarian

    Resource Group estimates that about3 million Americans are vegans.While living without dairy might

    be difcult, it is nothing comparedto giving up ice cream! Everyonesfavorite dessert.

    Jeff Rogers knows this fromexperiece. In Vice Cream, Rogersoffers more than 70 delectable icecream recipes using organic cashew

    milk that will satisfy any cravingfor a bowl of ice cream. Flavorsinclude Chocolate, Vanilla Delight,Gingersnap, Kiwi Mandarin, PinaColada, Pecan Pie, Vegg Nog, Chai,Lemon, and many more. Jeff Rogersgives preparation and ingredientstips and toppings. He also devoted awhole section to raw vice creams forraw foodies. No one will ever missout the dairy in his amazing frozen

    dessert recipes.

    I scream, You scream,

    for Vice Cream!

    Chocoholic Delight

    Vanilla Delight


  • 7/31/2019 Desserts Magazine3


    Chocoholic DelightMakes about 1 quart

    1 cup organic vegan chocolate chips, chopped1 1/2 cups organic cashews or cashew pieces

    1 1/2 cups puried water1 cup maple syrup1 tablespoon alcohol free vanilla avor1/2 teaspoon alcohol free almond avor1/2 cup unsweetend cocoa powder

    1. Place the chocolate chips in the freezer to chill.Combine the cashwes, water, syrup, vanilla, and almondin a blender.

    2. Blend on high until silky smooth, at least 1 minute.With the motor running, add the cocoa powder and blenduntil evenly distributed.

    3. Place the blender in the freezer for 40 minutes to 1hour or in the refrigerator for at least 1 hour or overnight,until well chilled.

    4. Pour the mixture into an ice cream maker and freezeaccording to the manufacturers instructions. Removethe cover and blade from the ice cream maker andfold in the chocolate cips, distributing evenly. Serveimmediately or transfer to airtight containers and store

    in the freezer until ready to serve.

    Brownie Chocolate Chip. Replace the chocolate chipswith 1 cup crumbled vegan chocolate chip brownie.

    Carob Delight. Replace the chocolate chips with 1 cupcarob chips, chopped, and the cocoa powder with 1/2cup unsweetened carob powder

    Raspberry Vice CreamMakes about 1 quart

    1 1/2 cups organic cashews or cashew pieces1 1/2 cups puried water or fresh raspberry juice1 cup maple syrup

    2 teaspoons alcohol free vanilla avor1/4 teaspoon alcohol free almond avor1 cup organic raspeberries

    1. Combine the cashews, water, syrup, vanilla avor,and almond avor in a blender. Blend on high untilsilky smooth, at least 1 minute. With the motor running,gradually add the raspberries and blend until smooth.

    2. Place the blender in the freezer for 40 minutes to 1 houror in the refrigerator for at least 1 hour or overnight, until

    well chilled. Pour the mixture into an ice cream makerand freeze according to the manufacturers instructions.

    3. Serve immediately or transfer to airtight containersand store in the freezer until ready to serve.

    Vanilla DelightMakes about 1 quart

    2 vanilla beans2 cups organic cashews or cashews pieces2 cups puried water1 cup maple syrup

    1. Cut the vanilla beans into small pieces. Grind to a nepowder in a clean coffee grinder.Combine the ground vanilla, cashews, water, and syrupin a blender. Blend on high until silky smooth at least 1minute.

    2. Place the blender in the freezer for 40 minutes to 1hour or in the refrigerator for at least 1 hour or overnight,until well chilled.

    3. Pour the mixture into an ice cream maker and freeze

    according to the manufacturers instructions. Serveimmediately or transfer to airtight containers and storein the freezer until ready to serve.


  • 7/31/2019 Desserts Magazine3


    nia Catalano givesreaders 80 ways to use the

    versatile sweetener in thisimpressive collection and as a

    bonus, there are a handful ofvegan, non-vegan, and gluten-free recipes. Catalano does her

    best to keep the recipes as simpleas possible. Agave-sweetenedversions of favorites like sticky

    buns, chocolate chip cookies,chocolate cake, lemon bars and

    creamy cheesecakes should be aboon for those previously unableto enjoy their sweets. Catalanomakes agave nectar accessibleand appealing to health-conscious

    bakers of all levels.

    Up Close and Personal withAnia Catalano...

    Do you have any unusual or

    special family traditions?

    Like a lot of families, ChristmasEve is a time for a specialcelebration among our familyand friends. We have an all-seafood menu, which includeslots of traditional Polish recipesI grew up with: herring with sourcream and onions, perogi lled

    with farmers cheese and potatoes,and a meatless version of bigosthats made with sauerkraut, wildmushrooms and vegetables. Myhusband is Italian, so we have amix of two culinary cultures andeven more seafood dishes! Thefeast continues on ChristmasDay. The highlight, as far as Imconcerned, is babka a rich,

    yeasty sweatbread lled withraisins, cheese or poppyseedsand topped with a honey rum

    glaze. My mom made the bestbabka in the world!

    How did you learn to cook?

    My Polish mother was an amazingcook and I spent many yearsin the kitchen with her. In fact,when I owned Sprouts, we spentmany more years together in my

    kitchens! Of course, she neverhad to measure anything andall her recipes were committedto memory, so my attempts toreplicate her dishes never comeout quite the same. She loved toexperiment and try new things

    maybe thats where I get mysense of adventure.

    Whats been sitting in the back

    of your fridge for more than ayear?

    Let me think about what I wantto own up to . . . there are a fewthings! Probably Melindas TripleXXX Hot Sauce and barley misohave been there the longest.

    How do you cheer yourself up

    when youre feeling down?

    For me, nothing beats a spinningclass at the gym! An hour ofintense, kick-butt workout leavesme sweaty, happy and pumpingwith positive endorphins. If thatdoesnt cure my blues, a glassof good red wine and a plate ofcheese usually does the trick!

    Agave Nectar...The Vegan Honey


  • 7/31/2019 Desserts Magazine3


    Coconut Custard PieAdapted from Baking with Agave

    Nectar by Ania Catalano, 2008,Copyright Celestial Arts

    This delectably creamy veganpie was a wildly popular dessertat Anias market bakery. Thecrumbly oat crust goes great withthe creamy lling, and it is quickand easy to prepare.

    Oat Pastry Piecrust1 1/2 cups regular rolled oatsground to a ne meal in a food

    processor (do not use quickcooking oats)1/2 cup sprouted spelt our orwhole wheat pastry ourPinch of salt1/4 cup canola oil1/4 cup light agave nectar1/4 cup water

    1. Lightly oil a 9-inch deep dish

    pie pan with canola oil spray.Mix the oats, our, and salt ina bowl. In a separate bowl, mixthe canola oil, agave nectar, andwater. Add the oil mixture to theour mixture and stir to combine.Form a dough and let rest for 10minutes.

    2. Press the dough into the

    prepared pan. Flute the edges ofthe crust by pinching the doughtogether with 2 ngers.

    Filling15 ounces regular rrn tofu,drained12 ounces rm silken tofu1/4 cup canola oil1 cup light agave nectar

    2 tablespoons fresh lemon juice1 1/2 tablespoons vanilla extract1/2 teaspoon lemon extract1/2 teaspoon salt1 cup unsweetened shredded

    coconut, soaked in 1 cup hot waterfor 15 minutes and drained

    1. Preheat the oven to 350degrees F.

    2. In a food processor, blendtofu, silken tofu, canola oil,agave nectar, lemon juice, vanillaextract, lemon extract, and salt,

    scraping down the bowl often,until very smooth. This will takesome time. When the mixtureis completely smooth, add thecoconut and blend just untilcombine.

    3. Spoon into the unbakedpiecrust and bake for 30 to 35minutes, until the tofu is set.Remove from the oven and letcool to room temperature beforerefrigerating. The pie gets rmeras it cools in the refrigerator.

    Agave nectar is a pure andnatural sweetener made fromthe natural juice (aguamiel,means honey water in spanish),of the Salmiana Agave or BlueAgave. Agave nectar is veryversatile, suitable for anysweetening use. It is glutenand allergen free, and has alow Glycemic Index.


  • 7/31/2019 Desserts Magazine3


    Up Close and Personal withHannah Tai...

    How did you get started?

    When I was growing up, I hada fascination with everythingvisually beautiful, as well as a

    passion for creating deliciousfood, so the marriage of both

    became my eventual career.

    Where did you get yourtraining?

    Once I decided to follow my passion,I left the university where I was aChinese language major to attenda local community college with arespected Culinary Arts program. Ifound that once I was there I wantedto change everything I learned anddo it my own way.

    Were you always a vegan?When

    did you decide to transition toonly vegan baking?

    I have been vegetarian since Iwas a teenager, but only morerecently vegan. I think it hit meabout three years ago, that eatinganimal products at all was no longeran option that worked with myethics, once I started researchingand learning the truth about what

    At HannahsEdible Art in Marin County,Hannah makes not only

    beautiful but avorfulvegan wedding cakes.

    was really going on in the farmingindustries.

    What is your most popular cake?

    My most popular cake seems tobe my most exotic Green teawith Mango-ginger buttercream,

    almond cake with chai lling,and organic chocolate cake with a

    barley tea buttercream seem to beperennial best-sellers.

    What do you think is the mostimportant aspect in making agood vegan cake?

    I think that the reason my cakeshave enjoyed a great reputation is

    the quality of the ingredients thatgo into them, as well as the fact thatIm a procrastinator, and my cakesare always VERY fresh! I havea lot vested in the way my cakestaste because Im vegan myself,and if Im going to be indulging, ithas to be for something worth thecalories!

    Can people tell the differencebetween your vegan cake andregular cake?

    When I was transitioning to an allvegan cake business, I would bringvegan samples to my non-veg clientsand mix them in with the traditional

    cakes. It amazed and thrilled methat a good deal of the time, myclients would absolutely love thevegan samples and pick them asthe avor for their cake.

    What are some of the challengesof vegan baking?

    One of the challenges of veganbaking is working with the actualcakes. When you bake with eggs,they keep the cake moist andtender longer. The substitutes

    produce a very similar result, butfor some reason have a greatertendency towards cracking.Again, I make sure they are veryfresh so that I dont run into that

    problem. Another small issue isthat the vegan buttercream has

    a slightly lower melting point, sothe cake softens a bit quicker thanits non-vegan cousin. I believe these

    both are minute issues, well worththe payback of knowing I am notcontributing to animal suffering.

    Are your cakes gluten-free too?

    I have made gluten-free cakes in thepast, but unless it is requested, most

    of my cakes are not gluten-free.Because of my own dietary needsand my desire to work with others,whether based on ethics or allergies,I do try my best to accommodate allrequests.

    In your opinion, do organic versusnon-organic baked goods vary intaste?

    EdibleVegan Art...


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    Vegan CardamomCake

    Recipe by Hannah Tai

    Preheat oven to 350 degrees F.Grease and our two 8 or 9 inchround cake pans (2-4 inches deep),or grease and our sides and line the

    bottoms with parchment paper.


    Sift together:

    Although, I would love to say ALLmy ingredients are organic, I canonly claim the majority of them are.I work hard to use as much organicas possible, but some of the colorsor nishes are difcult to nd in anorganic form. Im a rm believerin treating our earth and our bodieswith as much respect as possible(with the occasional treat!), andin every way organic makes moresense. And yes, I do nd that acrossthe board, organic is superior intaste and that translates into a betternished product in the end.

    Do you have a cookbook or areany cookbook in the near future?

    I have toyed with the idea of acookbook over the years, but havenever stopped long enough to getanything down in a serious way. Ihave been asked this before, andmaybe if enough people nag me Illget going on it in the near future!

    Who inspire you?

    I am inspired by so many things by nature around me, by colors, by aparticular avor that calls out to beput into a cake. I have always hadmy own style, but one cakemakerI am in awe, is Margaret Braun in

    NYC and her amazingly perfectimperfection. I am also inspireddaily by the animals of the worldwho so need to be freed of the pain

    and suffering they have enduredthroughout history. In my own wayI am trying to guide people towardsa delicious alternative that is crueltyfree and better for our own healthas well.

    Do you have a signature cake?

    My signature look seems to be

    the lotus owers that I create formy cakes. I have made them inan amazing variety of colors, andtheyre always so lovely to create.I suppose also that the nishes onthe cakes are quite distinct, and ofcourse, the green tea avor alwaysstands out. Most of all my stampseems to be the individuality ofeach cake Ive created. Its such asatisfying feeling to mold and givelife to the visions of my clients in a

    beautiful, edible form.

    What kitchen tool(s) you cannotlive without?

    I cannot live without my 25 year oldKitchen Aid mixer, my baking pans,and most of all my (non-animal)

    brushes and colors to paint thecolors on my cakes.

    Any exciting things coming up forHannahs Edibles?

    In July a crew from a vegetariantelevision station will be up from

    Los Angeles to lm me creatinga vegan wedding cake, and tointerview me for a special segment.I am excited to spread the word thatvegan is best!

    2 2/3 cup unbleached organic our2 1/4 teaspoons baking powder1/8 teaspoon salt3/4 teaspoon ground cardamom1/4 teaspoon ground ginger1/8 teaspoon allspice

    Combine in a bowl:1 cup soy, nut or rice milk1 teaspoon vanilla1/2 teaspoon rosewater

    In a seperate bowl, whisktogether:2 Tablespoons Ener G egg replacer4 ounces warm water

    Combine in a standing mixer orwith beaters:2 sticks softened (but not melted)Earth Balance margarine1 1/2 cups organic sugar

    1. Beat slowly to combine, then mixon high speed for 2-3 minutes.

    2. Add the egg replacement/watermixture and mix until just blended.

    Scrape down sides of bowl. Alternatethe our mixture with the soy,rice, or nut milk in 3 batches untilincorporated, but not overmixed.Scrape out into prepared pans withspatula, and smooth tops to makethem even.

    3. Bake for 25-35 minutes (oventemperatures vary), and test fordoneness by making sure a toothpick

    put in the center of the cake comes

    out clean.

    4. Let cool 10 minutes, then slide aknife gently around sides to loosenand invert. Peel off parchment orwax paper if used, and eat warmfrom the oven, or let cool and enjoywith your favorite vegan frosting ortopping!


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    Enjoy with a big glass of coldsoymilk. This Mocha ChocolateWhoppie Pie will sure make youcry, Whoopie!

    Makes 8 to 10 sandwich cookies

    Cookies:1 cup plain soy milk1 teaspoon apple cider

    vinegar2 cups all-purpose our1/2 cup Dutch processdark cocoa powder, sifted1 teaspoon baking powder1 teaspoon baking soda

    1/2 teaspoon salt1/2 cup non-hydrogenatedmargarine1/4 cup granulated sugar1/2 cup dark brown sugar,packed2 tablespoons sour cream1 teaspoon pure vanillaextract

    1. Preheat oven to 350F. Linetow baking sheets with parchment

    paper or a silicone mat. In a smallbowl, mix together the soy milkand vinegar and set aside, allowingthe mixture to curdle. In a medium

    bowl, mix together the ours,cocoa, baking powder, bakingsoda, and salt. Set aside

    2. Cream together the margarine

    and both sugars in the electricmixer, until creamy and fullycombined. Add the sour cream andmix until smooth.

    3. Mix the vanilla extract to thesoymilk mixture. Beginning withthe wet ingredients, alternatelyadd them with the dry ingredientsinto your mixer. Scrape down


    Vegan Retro SweetSnacks...Try making thesetimeless treats.

    Mocha Whoopie PieAdapted from My Sweet Vegan, byHannah Kaminsky, 2007, Copyright Fleming Ink

    Whoopie Pie is originally madewith two chocolate cake-likecookies sandwiched between auffy lling. We avored the llingwith espresso sandwiched betweentwo chocolate cookies making aMocha Whoopie Pie.


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    the sides as necessary, and beatthe mixture just enough to fullycombine.

    4. Place the cookie batter in a

    piping bag and pipe the cookiesor scoop the batter using an icecream scoop onto the prepared

    baking sheet. Leave about 2inches space between eachcookie. Bake for 10 to 14 minutes,until they crackle slightly ontop. Remove the cookies fromthe oven and let them coolcompletely on the baking sheets

    before lling.

    Filling:2 cups confectioners(powdered) sugar, sifted1/3 cup non-hydrogenated vegetableshortening3 tbsps plain soy milk1 teaspoon pure vanillaextract

    2 teaspoons instantespresso powder

    1. Mix the soy milk, vanilla, andespresso powder, set aside. Beatthe confectioners sugar andshortening in a electric mixer onlow. Add the soymilk mixture.Once the sugar has becomeincorporated, turn the mixer up tohigh and whip for 2 to 3 minutes

    until it is light and uffy.

    2. Drop or pipe the crmemixture onto the at side ofone cookie, and place a secondcookie on top. Press down gentlyto push the lling right out to theedge. Repeat this process withthe remaining cookies and crmelling.

    Vegan Twinkies

    The Vanilla Cupcake recipe forthe Twinkie is adapted fromMore Great Good Dairy-Free

    Desserts Naturally, by FranCostigan. If you cant nd aTwinkie kit, use the morereadily available canoe cake kits.First make the cream and let itchill for a few hours. Then, makethe cakes, cool and chill. Lastly,ll the cakes. Halve the recipe ifyou have just 1 pan.Makes 16 Twinkies.

    Cake:1 cup whole wheat pastryour1 cup unbleached white

    our6 tablespoons lightorganic cane sugar1 teaspoon aluminum-free baking powder1 teaspoon baking soda teaspoon ne sea salt1/3 cup expeller pressedcanola oil cup plus 2 tablespoons


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    Vegan Doughnuts

    Emilie of Conscious Kitchenis an academic refugee witha background in sociology and

    archives with a preference forpastry and a passion for cooking,visit to nd out what she has been


    Vegan Doughnuts: cup water cup Earth Balance butterystick (margarine)

    cup cane sugar cup soy milk1 teaspoon apple cider vinegar cup water, warmed to 100-115 degrees F2 t dry yeast, or 1 packageyeast tsp salt1 cup whole wheat pastry our3 cups all-purpose unbleached

    Yield: 1 cups

    7 ounces rm tofu, drained(simmer in water for 5minutes)

    4 teaspoons expeller pressedcanola oil2 tablespoons maple syrup,Grade A amber3 tablespoons raw light agavesyrup6 tablespoons light organiccane sugar3/4 teaspoon very nely gratedlemon zest1/2 teaspoon ne sea salt4 teaspoons pure vanillaextract1/2 teaspoon pure coconutextract1/4 teaspoon pure almondextract1 1/2 ounces of vegan whitechocolate melted2 tablespoons arrowrootdissolved in 6 tablespoons soy


    You will need a food processor.Remember this tip: Tofu basedcreams must be pureed untilabsolutely smooth and creamy.If properly made, there will beabsolutely no taste of tofu.

    1. Crumble the tofu into a foodprocessor and process for 1minute. Add the oil and process1 minute. Add the rest of theingredients except the arrowroot,and process 3 to 4 minutes, untilthe mixture is very smooth andcreamy. Stop the processor a fewtimes and clean the sides of the

    bowl with a rubber spatula. Tasteand add more sugar for a sweeter

    maple syrup, Grade A, darkamber cup vanilla soy milk or ricemilk2 tablespoons pure vanilla

    extract2 1/2 teaspoons apple cidervinegar

    1. Position a rack in the middleof the oven and preheat to 350degrees F. Spray the pan withcanola or other nonstick spray.

    2. Place a wire mesh strainer overa medium bowl. Add the pastryour, white our, sugar, baking

    powder, baking soda, and saltto the strainer. Tap the straineragainst the palm of yourhand tosift the ingredients into the bowl.Stir with a wire whisk to distributethe ingredients.

    3. Whisk the oil, maple syrup,soymilk, vanilla, and vinegar in a

    separate bowl until well blended.Pour into the dry mixture and stirwith a whisk until the batter issmooth.

    4. Fill each cup about 1/3 full(about 3 tablespoons of battereach). Bake for 16 to 17 minutes,until the cakes are golden anda cake tester inserted into themiddle comes out clean.

    5. Cool the pan on a wire rackfor 5 minutes. Run a thin knife

    between the cakes and the insideof the cup and lift each onto therack to cool completely. Chill

    before lling.

    Cream Filling:


    2. Stir the dissolved arrowroot torelease any starch that has settledto the bottom. Pour into a small

    saucepan and cook, whiskingfrequently over medium heatuntil the mixture reaches a full

    boil. It will be very thick andgummy. Immediately removethe saucepan from the stove.Add to the cream and pulse toincorporate. Process until thecream is smooth.

    3. Spoon the cream into a

    container. Cover and refrigeratefor 2 hours or longer to allow theavors to blend. The cream willthicken slightly as it chills but itis not a stiff cream.


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    Tip: Make

    doughnuts holewith leftoverdough and coat

    with cinnamonand sugar mixture.

    Photo by Emilie Hardman

    white our1 tsp ground cinnamon teaspoon ground nutmegsafower or canola oil forfrying

    1. In a pan on the stove, combinewater, margarine and sugar, stirover low heat until sugar is fullydissolved and margarine melted.Remove from heat to cool atroom temperature.

    2. Stir over low heat until all ofthe sugar has dissolved, set asideto cool. Add apple cider vinegarto soymilk and whisk with afork until thickened Add yeast towarm water, stir and let sit about5 minutes until bubbly.

    3. Combine the three liquidmixtures and salt, whisk tocombine well. Sift in the pastryour, one cup of all purposeour and the spices, stirring well

    to create a wet dough. Continueadding our until dough beginsto form a soft but cohesive ball

    4. Turn the dough out onto aoured surface and knead gentlyuntil it is smooth and elastic,adding more our as necessaryto prevent sticking.

    5. Place the dough ball in a largeoiled mixing bowl and coverwith a clean cloth, set aside ina warm, dark place allow to riseuntil doubled in bulk (about anhour)

    6. After dough has risen, punchit down and roll it out on a cleanoured surface to a thickness of


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    Photo by Emilie Hardman

    inch. Using a doughnut cutteror a set of two cookie cutters, oneabout 3 inches in diameter andone inch, cut out a large circleand then punch out a smaller

    circle in the middle.

    7. Reserve the punched outcenters for doughnut holes.Arrange the doughnuts on a trayor baking sheet, cover with acloth and allow to rise again forabout an hour

    8. Heat the oil to 350 degrees F.Add doughnuts to the hot oil twoat a time. Depending on size,

    turn after 30-90 seconds whenthe doughnut is golden brownand allow the other side to brownfor about half the time the rstside took. Drain on paper towels

    9. While still warm, coat withpowdered sugar or cinnamonsugar or wait to glaze or frostwhen doughnuts are cool

    Chocolate icing: cup soy milk1 3.5 oz Green and BlacksMaya Gold (or any non-dairydark chocolate bar), chopped1 cup powdered sugar

    Warm the soy milk gently, until itsteams. Pour warm soy milk overchopped chocolate, let sit for 30-60 seconds and then mix well.Add powdered sugar and mixuntil well combined and smooth

    Sugar Glaze:2 cups powdered sugar cup soy milk teaspoon vanilla

    Whisk powdered sugar, soy milkand vanilla together until smooth.If not using immediately, cover

    tightly with plastic wrap.


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    Fauxstess Cupcakes

    This is Isa Chandra Moskowitzrendition of vegan HostessCupCakes. You will need Black

    Cocoa Powder to get the exactavor and color, you will nd it for more veganrecipes. Makes 12 cupcakes.1 cup unbleached all purposeour1/4 cup unsweetened cocoapowder3 Tablespoons black cocoapowder1 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup plain rice milk or soymilk1/4 cup canola oil1/2 cup pure maple syrup1/4 cup sugar1 teaspoon apple cider vinegar

    1 teaspoon vanilla

    1. Preheat oven to 350 degrees F.Line 12 mufn tins with cupcakeliners, spray the liners with canolacooking spray.In a medium sizedmixing bowl, sift together theour, cocoa powders, baking

    powder, baking soda and salt.2. In a large mixing bowl combineall the wet ingredients plus thesugar and beat on medium withan electric mixer for 2 minutes.Add the dry ingredients to the wetin 2 batches, mixing as you go.Beat for about a minute more.3. Use a wet ice cream scoop toll the cupcake liner of the way

    full. Bake for about 28 minutes,or until a tooth pick insertedin the center comes out clean.Transfer to a cooling rack.

    Fluffy White Icing1/4 cup non-hydrogenatedmargarine1/2 cup non-hydrogenatedshortening3/4 cup superne or castersugar1/4 cup plain whole soy milkpowder1/4 teaspoon salt2 teaspoons pure vanillaextract

    In a medium mixing bowl,beat together margarine andshortening with an electric beateron medium speed until wellcombined. Add the sugar andsoy milk powder and beat for agood 10 minutes until very uffy.Add vanilla extract and a pinch

    of salt, beat for another minute.You may want to do a little tastetest and add a little more sugar ifneeded.Chocolate Ganache Icing1/3 cup soy milk4 oz bittersweet chocolate,chopped2 tablespoons pure maplesyrup

    In a small sauce pan, bring themilk to a boil then lower the heatto a simmer and add the chocolateand syrup. Mix with a rubberspatula for about 30 seconds.Turn heat off, continue stirringuntil the chocolate is fully meltedand the icing is smooth.

    Royal Icing for the squiggle:2 cups powdered (icing,confectioners) sugar2 tablespoons soy milk powder2 tablespoons water

    Sift the sugar into a mixing bowl.Add the soymilk powder. Addone tablespoon of the water andstir, then add the other tablespoonof water, a little at a time untilyou reach a consistency slightlymore solid than toothpaste. Theicing should not be drippy at all,if it is at a little more sugar.

    Assemble the cupcakes:1. You will need two cakedecorators bags. One tted witha small hole tip (the kind you usefor writing) and one tted with alarge round shaped tip.2. Fill the large tip one withmarshmallow icing, ll thewriting one with royal icing.Poke a hole in the center of eachcupcake. Pipe marshmallow icingin the hole and get as much intothe cupcake as you can, slowlylifting the bag, until the icing llsto the top.

    3. Wipe the excess icing off thetop of the cupcake. Dip the top ofeach cupcake into the chocolate

    ganache icing. Place the cupcakeson a baking sheet and place in therefrigerator to set the ganache,about 10 minutes. Remove thecupcakes from the refrigeratorand make the squiggles on topof each cupcakes. Return to therefridgerator to set, and until itis ready to serve.


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    Let them eat cupcakesVegan, that is...

    Since Vegan CupcakesTake Over the World was

    published in 2006, Isa Moskowitz

    and Terry Romero have beeninspiring fans of vegan foodto veganize cupcakes and eat ittoo!

    With more than seventy-ve dairy-free/ egg-free cupcakeand frosting recipes, beautifullytempting photographs and easy-to- follow instructions, the

    book is a must- have for anyonelooking to indulge in one of the

    worlds most loved desserts.Readers will nd recipes

    ranging from basic vanilla andchocolate cupcakes to moreimpressive creations such asthe Brooklyn vs. Boston CreamPie Cakes lled with vegan

    pastry crme or the Green TeaCupcakes with Green Tea Glazeand Almond Flowers. Examples

    of other recipes include:Smores Cupcakes, ToastedCoconut Cupcakes with CoffeeButtercream Frosting, PistachioRosewater Cupcakes, VeganFluffy Buttercream Frosting,Super Natural Agave Icing and

    Written by Paola Westbeek




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    foil liners.2. Whisk together the soy milkand vinegar in a large bowl,and set aside for a few minutesto curdle. Add the sugar, oil

    and vanilla extract, and otherextract, if using, to the soy milkmixture and beat till foamy. Ina separate bowl, sift togetherthe our, cocoa powder, bakingsoda, baking powder and salt.Add in two batches to the wetingredients and beat till no largelumps remain (a few lumps areokay).3. Pour into liners lling threequarters of the way. Bake 18-20 minutes, until a toothpickinserted into the center comesout clean. Transfer to a coolingrack and let cool completely.

    Vegan Fluffy ButtercreamFrostingMakes about 4 cups

    1/2 cup non- hydrogenatedshortening1/2 cup non- hydrogenatedmargarine3 1/2 cups confectioners sugar,sifted1 1/4 teaspoon vanilla extract1/4 cup plain soy milk or soycreamer(Note: I added a few drops of red

    food coloring.)

    Beat the shortening and margarinetogether until well combined anduffy. Add the sugar and beatfor about 3 more minutes. Addthe vanilla and soy milk, beatfor another 5 to 7 minutes untiluffy.

    Basic ChocolateCupcakes

    Makes 12 Cupcakes

    1 cup soy milk1 tsp apple cider vinegar3/4 cup granulated sugar

    1/3 cup canola oil1 tsp vanilla extract1/2 tsp almond extract,chocolate extract or more

    vanilla extract1 cup all-purpose our1/3 cup cocoa powder, Dutch-processed or regular1/4 tsp baking soda1/2 tsp baking powder1/4 tsp salt

    1. Preheat oven to 350 degrees Fand line mufn pan with paper or

    Vegan Cream Cheese Frosting.The rst part of the book

    focuses on ingredients and toolsnecessary for making vegancupcakes and frostings. Things

    like ours, syrups, non- dairymilks, baking pans and decoratingsets are discussed. After that,readers will nd a handy trouble-shooting section addressing

    problems such as sunkencupcakes or curdled buttercream.And for the visually inclined, thechapter titled Decorating YourCupcakes covers everythingfrom how to pipe luscious swirlsof frosting to how to work withmarzipan. Written in a chatty,down-to-earth style, VeganCupcakes Take Over the Worldis guaranteed to inspire anyonewith a sweet tooth to run into thekitchen and start baking!


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    Angel Food DIY VeganMarshmallows

    Fresh marshmallows arethe best but only non-vegans wereable to enjoy fresh marshmallow.

    Not any more! A little company inNew Zealand called Angel Foodoffers make-your-own-vegan-marshmallows kit. It contains allthe ingredients needed to makeabout 50 good size drool-worthymarshies.You just need to addsugar, water, syrup, pure vanillaextract and starch or coconut,and youre on your way to enjoyfresh marshmallows. The kits are

    available by mail order and onlinepurchase, and Yes! Theyll shipworldwide.

    Up Close and Personal with AliceLeonard...

    Are you a vegan?Absolutely! Four years ago, I wentfrom omnivore to vegan over a

    period of about six weeks, and have

    never looked back. The key wasmeeting my husband Billy, whosbeen vegan for over 30 years now.Id never known a vegan before,and the more I saw the way he livedhis life, the clearer it became that itwas the right thing for me too.

    How did you learn to bake

    vegan?Trial and error and the internet!Replacing dairy products is easy(plant milks such as soy or riceinstead of cows milk, margarine or

    oil instead of butter) but eggs can beproblematic because eggs perform somany functions in baking. Theres areally good guide to replacing eggsat

    Who inspired you to bake?My sons, Nico and Mack. Whenour household became vegan, Inaturally wanted them to still havetreats. In fact, it worked out reallywell for them, because not only

    were they eating a better and morecompassionate diet, they weregetting homebaked goods muchmore regularly!

    When did you open your bakery?We launched Angel Food on WorldVegetarian Day (October 1) 2006.I was inspired by seeing what theSticky Fingers bakery in WashingtonDC were achieving, showing that

    vegan baking could be as decadentas those using animal ingredients.

    Is it fully vegan?Absolutely! We use no animal

    products whatsoever in our kitchen.The only exception we make iswhen were doing catering, we willif requested provide cows milkfor tea and coffee. I hate doing it,

    because I knowwhats involved inthe production ofthat milk, but I knowthat people havevery strong ideasabout what their teaand coffee shouldtaste like. And ifwe can make thatcompromise and get

    people to eat - and

    enjoy - vegan food, then I feel okayabout it. But when we open a cafewe wont be providing cows milk.

    How long did it take youto formulate the veganmarshmallow?A ridiculously long time! Two anda half years, actually. And Im not a

    patient woman, so this was torturefor me! Fortunately, Im verystubborn and very very optimistic,so I didnt give up. Its not just amatter of replacing the gelatine (ananimal product)with agar (a plant product) - if youdo that, you just get a pot full of

    very thick caramel-coloured syrup,not a heap of lovely white uff. Itried everything I could think of,including marshmallow root, all tono avail.Eventually I hired the services of afood technologist and she crackedthe code for me - although it tookher a long time too, so I didnt feel

    bad about not guring it out formyself!

    How about your ready mademarshmallow, do you ship themtoo?We sell the ready-made marshies toorganic stores around New Zealand

    but they have too short a shelf-lifeto be shipped elsewhere. Thats howI got the idea of making the kits,

    because theyre so easy to ship.

    Two lucky winners will get

    one vegan marshmallow kiteach, courtesy of Alice, fromAngel Food. To enter, email usat [email protected], justwrite Marshmallows on thesubject line . We will contact thewinners on October 1 for theiraddress and Alice will ship fromNew Zealand to the two luckywinners.


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    Follow the direction to make the vegan marshmallow from thepackage. Then spread half of the marshamllow mixture into baking pan andto the rest of the mixture - still in the mixing bowl. Add 1/4 teaspoon beetrootextract for a lovely pink color, and 1/4 teaspoon powdered natural berryavor. The amount required would vary according to which brand of avourand colour youre using. (Start with 1/4 teaspoon of each and adding moreif necessary.) Mix until well combined and spread the berry marshmallowmixture on top of the plain marshmallow.Theyre best eaten on the same day, but can also be stored in the fridge fora week or two.

    Note: Adding oil-based avours, or even something fatty like cocoa, willcause the mix to lose some of its airiness but itll still be delicious! Theavored varieties tend to stay more sticky than the plain.

    Recipe and Photo by Alice Leornard, owner of Angel Food

    Double DeckerMarshmallows


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