It is no secret that I am not vegan, but I often eat vegan dishes and love them. There are many vegan & vegetarian recipes in my recipe file that I use on a regular basis. I received a beautiful cookbook last week to review by Emily Mainquist called “Sweet Vegan”.
Mainquist is the genius behind Emily’s Desserts in Baltimore and Towson, Maryland. Here is a little more about Mainquist:
Hi Everyone , thanks for coming to my website! I know you will love what you find. I was born and raised in Baltimore and baking has always been a passion of mine. Ever since I was a little girl I was in the kitchen making desserts. After becoming a vegetarian, then a short couple months later vegan; I realized that there were not many dessert options for vegans. I wanted it to be easier for someone who is becoming a vegan or just wants to try cruelty free cookies any time they want. My goal with this business to make great tasting desserts that everyone will know and love. The way that I look at it is for every vegan dessert eaten that is one less dessert that has eggs and dairy in it.
Sweet Vegan is a gorgeous cookbook chock full of gorgeous photos that were just begging me to head into kitchen and get to work. Not every recipe in the book is gluten-free, but the ones that aren’t, could be easily converted. In the front of the book Mainquist speaks about turning vegan, founding Emily’s Desserts and her preferred vegan products. She also includes her gluten-free flour mix, coconut whipped cream and apple chips. Some of the recipes that are now on my list of “must make” include:
- Gluten-Free Baked Apples – stuffed with raisins, cranberries, brown sugar, cinnamon & pecans
- Raspberry Chocolate Bars
- Raw Cinnamon Raisin Cookies
- Chocolate Ganache Cake
- GF Raspberry Butttercream Cake
- Peach Biscuits
The front cover showcases a Chocolate Mousse in Chocolate Cups. Mainquist provides instructions for making the Chocolate Cups in the back of the book – she uses balloons! Brilliant! She really makes it look easy!
Here is a recipe for some amazing chocolate chip squares! Can’t wait to make these!
ZUCCHINI BREAD SQUARES
When I was growing up, my Aunt Trisha would often make this sweet bread. Her secret was to add lots of chocolate chips. I’ve adapted her recipe to make it both vegan and gluten free. This bread is still as moist and delicious as my Aunt Trisha’s and now everyone can enjoy it.
4 tablespoons butter substitute, at room temperature
? cup dark brown sugar
1 teaspoon vanilla extract
1 cup Gluten-Free Flour Mix (page 13)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 cup finely shredded zucchini, drained
11/2 teaspoons egg replacer, whisked with 2 tablespoons warm water
1/2 cup gluten-free chocolate chips
1. Preheat the oven to 350°F. Grease and flour an 8 x 8-inch baking pan.
2. In a stand mixer, beat the butter substitute with the brown
sugar and vanilla extract until light and fluffy, about 2 minutes
on medium speed. Stop and scrape down the sides of bowl then
add the fl our, baking soda, salt, cinnamon, walnuts, and zucchini.
Mix on medium speed for 30 seconds. Stop and scrape down
the sides of bowl. Add the egg replacer mixture and chocolate
chips and mix for another 30 seconds.
3. Spread the batter onto the prepared baking pan. Bake for 25
to 30 minutes, or until a toothpick inserted in the center comes
out clean. Cool on a wire rack at least 1 hour before cutting
**This book was provided to me free of charge for this review. The opinions stated in this post are mine and haven’ t been influenced by anyone or anything.