Aside from my obsession with polka dotted plates, one of my other favourite things of late is Hannah Kaminsky's new book, Vegan Desserts: Sumptuous Sweets for Every Season. It's not only packed full decadent dairy-free desserts, but also features full colour pictures of every recipe. The selection of recipes ranges from easy treats to the supremely elegant, everything from fruit laced muffins to rich chocolate puddings.
Sticky Toffee Donuts from Vegan Desserts
Some of the recipes are elaborate and demand some skill, time, and attention while others are straightforward and come together quickly and easily, but one thing is guaranteed: they'll all taste great. The book is divided into seasons, making use of fresh ingredients you're more likely to source locally at a given time of year. The spring section welcomes in the start of the strawberry season with strawberry-kiwi pie and summer brings those berries home with blueberry biscotti and an apricot frangipani tart. Winter's blood orange upside down cake has me drooling just at the thought.
Rum Raisin Brownies from Vegan Desserts
It's not all fruit, however. You'll see plenty of chocolate on these pages, plus inventive cakes and desserts for nut lovers as well. Autumn welcomes in rich bold rum raisin brownies and absolutely to die for sticky toffee doughnuts. Jump back to summer for the cherry berry peanut butter cobbler or push forward to enjoy winter's chocolate chestnut torte.
Carrot Cake Ice Cream from Vegan Desserts
Ice cream lovers should also rejoice over the numerous recipes in the package, from creamy carrot cake ice cream to mean, green pistachio and toasted coconut key lime ice cream (plus more). Honestly there's something in this book for everyone, to suit every taste. There's even an index to sort by food allergy!
A variation of Hannah's Macarons
Alas, the truth is I bought this book for one reason and one reason alone: I knew there would be a recipe for vegan macarons inside. Macarons are the one thing I miss most from my pregan days, and every single other veganised version I've seen hasn't even come close. I wanted that texture that can only be imparted from whipped egg white, and while I was already close with my own trials it was Hannah's method that pulled everything into place. Light and crispy on the outside with a soft meringue-like texture in the centre, it melts in your mouth.
Vegan Desserts is a book well worth owning. Its presentation is stunning and the recipes are, well, if you got this far then you know what I think. You should definitely check it out. Thanks to Hannah Kaminsky for her hard work and dedication putting this project together.
