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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.
From the Publisher
Incredible Plant-Based Desserts: Colorful Vegan Cakes, Cookies, Tarts, and other Epic Delights
My Story: An Introduction
Hello! My name is Anthea and welcome! I have a blog and social media account called Rainbow Nourishments and used to have a cake business. In my daily life and in this book, I share colorful vegan treats and a flexible approach to wholesome eating. Many of the recipes in this book have options with refined sugar and without, with gluten and without . . . you can pretty much “pick your own adventure!” And although most cake business owners keep their recipes a trade secret, I’ll be sharing many of my secret recipes in this book.
Good Morning! Nourishing Breakfasts
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!
BLISSFUL BREKKIE BOWLS
Snack Time is Any Time!
Let’s be real: We don’t always want to spend hours in the kitchen preparing food.
This chapter provides recipes that you can make quickly and freeze for whenever you need a snack. The ingredients are safe at room temperature, or they have been prepared or baked in a way that allows some of them to be stored at room temperature for around three days. Many of these treats are ideal for bringing to work, school, or for packing in your child’s lunch box. I always make sure I have snacks on hand as life shouldn’t be spent feeling hangry!
BLISS BALLS, THREE WAYS!
Instagram star Anthea Cheng (@rainbownourishments) shares her trade-secret recipes for fun and showstopping vegan sweet treats
Cafe-Style Treats at Home
One of my favorite things to do in my spare time is to catch up with friends in a cafe with a piece of cake (or a few), a cup of tea, and a good long chat!
The recipes in this chapter allow you to bring cafe-style treats to the comfort of your own home. I used to make several of these treats for cafes in my city and frequently received requests for the recipes. I’m excited to finally share these with you!
ALMOND BUTTER AND BERRY “JELLY” BAR
Let’s Share and Celebrate!
Dessert is better—and more delicious— when it’s shared with loved ones. You could be celebrating the everyday or a special occasion! These desserts are a bit more special, and they have the wow factor so you can bring them over to a friend’s place. Of course, you’re more than welcome to enjoy these treats by yourself because that’s “self-care” right?!
SUMMERY FRUIT TART, TWO WAYS!
Basic Condiments and Frostings
These condiments and frostings have been used several times throughout this book because they are so versatile!
I love keeping them in the freezer to use whenever I want to add a little more flavor or texture to my breakfast or desserts. I often pop the condiments in piping bags and use them to decorate desserts for customers or loved ones! I provide a range of frostings to suit those who like sweet and buttery creams or for those are prefer refined sugar–free creams.
RAINBOW FROZEN YOGURT GRANOLA 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!
RASPBERRY AND WHITE CHOCOLATE COOKIES
These cookies are a sure-fire reminder that raspberries and white chocolate are meant to be together! The fruity and slightly tart flavor of raspberries complements the creamy and sweet white chocolate. It’s no surprise that this flavor combo is one of the most popular in my cake business! I prefer using granulated sugar rather than liquid sweeteners in cookies as the latter tends to make cookies too chewy for my liking.
EASY BANANA AND PASSIONFRUIT BREAD
This is a tropical and fun recipe for when you’re craving something comforting but refreshing! Interestingly, the viscous texture of the passionfruit puree acts as a binder instead of eggs. The bananas give the loaf extra moisture and sweetness. However, extra sugar is needed to balance out the tartness of the passionfruit. The high amount of fruit in this recipe makes a dense and moist loaf.
WHOLESOME WAGON WHEELS
This is a more wholesome version of wagon wheels—a popular supermarket treat I loved as a kid! The trickiest—and most magical—thing in this recipe is the marshmallow, which is made without animal-derived gelatin and without refined sweeteners. I’ve written the recipe so the aquafaba has reached stiff peaks at the same time as when your syrup has been heated. The agar powder in the syrup sets quickly so it needs to be incorporated into the aquafaba and spread onto the base as quickly as possible. The marshmallow is only mildly sweet, which makes it perfect for adults!