Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
This gluten-free and cruelty-free recipe tastes like pumpkin heaven.
Try this recipe for Three-Ingredient Vegan Ice Cream!
3/4 cup (1 1/2 sticks) plus 1 tsp. margarine 1/2 cup confectioners’ sugar 1 1/2 tsp. vanilla extract 1 3/4 cups unbleached all-purpose flour 3/4 cup chopped walnuts or pecans 1/2 cup semisweet chocolate chips • Preheat the oven to 350 degrees. • Mix 3/4 cup margarine with the next 4 ingredients, in the order … Read more »
3 cups all-purpose flour 2 cups sugar 1/2 cup cocoa powder 2 tsp. baking soda 2 tsp. vanilla extract 2 tsp. distilled white vinegar 1/2 cup plus 2 Tbsp. vegetable oil 2 cups cold water 2 pints nondairy ice cream, flavors of your choice, softened 10 to 15 chocolate-cream sandwich cookies (such as Droxies at … Read more »
3/4 cup vegetable shortening 1 cup granulated sugar, plus approximately 1/2 cup extra for rolling Egg Replacer equivalent to 1 egg or 1/4 cup soft silken tofu 4 Tbsp. dark molasses 1/2 tsp. salt 2 tsp. baking soda 1 tsp. ginger 1 tsp. ground cloves 2 cups all-purpose flour 1 cup raisins • Preheat the … Read more »
5 Tbsp. plus 2 tsp. vegan margarine, softened 1/3 cup sugar 1 Tbsp. finely grated fresh orange zest Egg Replacer equivalent to 1 egg 1/3 cup plus 1 Tbsp. flour 3/4 tsp. cinnamon 1/4 tsp. baking powder 1/8 tsp. salt • Blend together the vegan margarine, sugar, and zest in a large bowl with a … Read more »
