Binding: Paperback
ASIN: 0979128617
Manufacturer: Fleming Ink
Average Customer Review: (From 27 total reviews)
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Editorial Reviews

Product Description:

Do words such as creamy, luscious, and decadent sound like impossibilities without the use of eggs and dairy? Would you love to find delicious desserts that are worthy of serving to all guests? Well look no further, as this full-color cookbook will satisfy any sweet tooth, and leave people asking, Are you sure this is vegan?

My Sweet Vegan is a truly amazing collection of original recipes produced and photographed by Hannah Kaminsky. Enticing people into the kitchen, Hannah displays a wide array of desserts, including her:

Triple Threat Chocolate Cheese Cake
Coconut Crème Pie
Golden Glazed Donuts
Orange Dreamsicle Snack Cake
Butterscotch Blondies
Chocolate Chip Cookie Pie
Brilliant Berry Parfaits
Pumpkin Toffee Trifle
Award-Winning Mocha Devastation Cake

Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!

Customer Reviews

Hannah Should Be The Next Food Network Star * ! by A. L. W.
I saw Hannah on one of the Food Network Specials a few years back and was hoping for a cookbook. Although I’m not a Vegan I enjoy cooking from various cuisines and from different dietary aspects. Looking over the book I was immediately pleased with the amount of photos. There is a photo with every recipe, which really should be the standard in cookbooks in my person view. It helps you to see what the finished product looks like. When something looks really yummy you are more inclined to want to make it. I was pleased with the clever use of ingredients and recipes. I’m glad she didn’t take the route of using the fake egg found in some of the other vegan baking books. I was also pleased that she offered cakes make without refined sugar. I have tried a few of the recipes and have been so pleasantly surprised, they were all so wonderful. My family raved about them, as well. Also being a picky eater, i was pleased to find that I would actually love to try 95% of the recipes. I was very pleased that she used agar, most cookbooks don’t bother. Care was taken to out line the recipes in a food allergy index.

I think Hannah would be an excellent choice for the Food Network or PBS or Discovery Health Cooking program. It shows that younger people can be intelligent and creative enough to create a book of recipes without a culinary or dietary degree or major restaurant experience. One of the most popular Food Network cooks is often criticized for not having a culinary degree although she doesn’t claim to be a chef, she had restaurant experience. Therefore the world needs to start seeing more woman like this (that is not a grandmother). The younger the person is the more people can see that some of the best things can come from young women who don’t have a culinary degree. A culinary degree is fabulous to have , but for those that don’t like Hannah, kudos! She has really showed us a fabulous job of what she’s working with despite not using the wide range of ingredients a normal dessert book has to work with.

I hope the positive response from this book will encourage Hannah to create a second dessert book. I also hope that she will add a recipe for Vegan marshmallows made with Agar. I know stores sell the Ricemellow Creme, but I want to make Gourmet Vegan Marshmallows.

Outside the Box Baking by E. Anderson
More than any other cookbook I’ve acquired lately, more even than Veganomicon, from the moment I opened this book up, I have felt compelled to create create create! I’ve had this book 48 hours and made the lemon curd (part of the Poppy Seed Cupcakes recipe), the vanilla pudding and the Toffee (both elements of the Pumpkin Parfait Trifle recipe) and the Decadent Almond Cake.

It’s tough finding excellent Vegan substitutes for the two dessert staples, lemon curd and vanilla pudding. Neither of the recipes Hannah offers is the final final, but they’re closer than any of the other (many) recipes I’ve tried. I’ll be using them until I find better.

This girl, Hannah Kaminsky, is brilliant! The ingredients, techniques, and flavor combinations are unique.

For example, lemon curd w/out the usual eggs and butter can taste sharp and hard. Cornstarch can make it tough, like a jello and agar is difficult to work with. What does Hannah use as her thickening agent? Instant mashed potatos for cryin’ out loud! Just begs to be tried, doesn’t it?

Tomorrow I’ll be tring the Lace Sugar Crisps, the Lemon Lime Sunshine Bundt………………..

A Non-Vegan’s Opinion by Lisa Cifelli
When asked to review this book, I had mixed feelings - I adore Hannah and her blog, she’s a wonderful writer and photographer, but I’m not Vegan so the soy products used in the recipes were alien to me.

But I forged ahead and was more than pleasantly surprised with my final products. I made the Peanut Butter Scones and the Black Bottomed Brownies - both had really good flavor and the brownies were the fudgier type, which was perfect for us. Again, not being a vegan and never trying soy before, I could tell the difference between these two recipes and like recipes using butter, cream, milk. I did not think they were bad, just different. They were delicious for what they were.

Will I use these recipes for my own use again? Probably not - but I have friends who are lactose intolerant and I never get to bake for them.. now I can. I think we all know someone who has food allergies, or people who can’t digest dairy products or gluten. This is the perfect book for a carnivore to have on hand for those times when you want to show a little baked goodness love to those people. :)

So, although I will grab my high caloric/fat/cholesterol recipes for my own consumption (I’m all about the butter/sugar/flour thing!), I will use the recipes in this book often because I prefer to bake for those I love.. and the chance to start baking for those I haven’t been able to bake for in the past is a high priority for me.

I recommend this book to carnivores, vegans, vegetarians, lactose intolerants, gluten-free bakers and those with food allergies.. you will NOT be disappointed with the final results. :)

Recommended for the Food-Allergic, Too! by Linda Coss
Hannah Kaminsky’s writing is so delightful, and the photos of each recipe are so appealing, that I just had to try out her recipes - even if doing so required a special trip to the natural foods store! Although this isn’t a food allergy cookbook, all recipes are by definition dairy- and egg-free, and there are plenty of nut-free options that can be enjoyed in my household. The Cookies and Crème Pound Cake was a particularly big hit with my family. I recommend this cookbook not only for vegans, but also for those who are allergic to dairy and/or eggs (note: the book is not appropriate for those with wheat or soy allergies).

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