The Little Vegan Dessert Cookbook: Vintage Recipes Revised

"For over three decades, Laura has been baking healthy desserts using vegan ingredients. Her treats are scooped up as soon as they hit the dessert counter at my restaurant because they're delicious, healthy and guilt-free. Treat yourself to this book and explore the world of vegan baking. You'll be happy that you did "--Stephan Germano, CEO of the Pasta Pizza Store and former head chef and restaurateur of the award-winning eatery, the New York Pizza FactoryLaura Crotty has always had a thing for old cookbooks. For The Little Vegan Dessert Cookbook: Vintage Recipes Revised, she combed through her extensive collection to select the best recipes for cookies, cakes, doughnuts, bars, and breads--and then experimented with healthy ingredients to make them conducive to a plant-based diet.The resulting recipes include vegan versions of such classics as Toll House Inn Chocolate Chip Cookies, Chocolate Cake from the 1934 Hershey's Cookbook, and S'mores from the 1927 Girl Scout's Handbook. The book also contains plant-based takes on other standards she culled from vintage cookbooks--like Brownies, Blondies, Peanut Butter Cookies, Linzer Tarts, Carrot Cake, Coffee Cake, Pineapple Upside Down Cake, Tea Bread, and Zucchini Bread. Vegan interpretations of the author's family favorites make an appearance as well--like her grandmother's light and lemony Genets and her mother-in-law's Irish Soda Bread.With a retro design and sections on Baking Tips (including different egg replacement methods) and Pantry Items that every vegan baker should have, The Little Vegan Dessert Cookbook offers treats that are right for every season and every occasion--from campfires and picnics to birthdays and holidays--all the while reminding us of the tastes that have come to represent our childhood

Cookbooks, Food & Wine

Crotty, Laura

Vegetarian & Vegan

Lincoln Square

FINALIST for the 2021 Indie Book Awards “For over three decades, Laura has been baking healthy desserts using vegan ingredients. Her treats are scooped up as soon as they hit the dessert counter at my restaurant because they’re delicious, healthy and guilt-free. Treat yourself to this book and explore the world of vegan baking. You’ll be happy that you did!”—Stephan Germano, CEO of the Pasta Pizza Store and former head chef and restaurateur of the award-winning eatery, the New York Pizza Factory 
Laura Crotty has always had a thing for old cookbooks. For The Little Vegan Dessert Cookbook: Vintage Recipes Revised, she combed through her extensive collection to select the best recipes for cookies, cakes, doughnuts, bars, and breads—and then experimented with healthy ingredients to make them conducive to a plant-based diet. 
The resulting recipes include vegan versions of such classics as Toll House Inn Chocolate Chip Cookies, Chocolate Cake from the 1934 Hershey’s Cookbook, and S’mores from the 1927 Girl Scout’s Handbook. The book also contains plant-based takes on other standards she culled from vintage cookbooks—like Brownies, Blondies, Peanut Butter Cookies, Linzer Tarts, Carrot Cake, Coffee Cake, Pineapple Upside Down Cake, Tea Bread, and Zucchini Bread. Vegan interpretations of the author’s family favorites make an appearance as well—like her grandmother’s light and lemony Genets and her mother-in-law’s Irish Soda Bread. 
With a retro design and sections on Baking Tips (including different egg replacement methods) and Pantry Items that every vegan baker should have, The Little Vegan Dessert Cookbook offers treats that are right for every season and every occasion—from campfires and picnics to birthdays and holidays—all the while reminding us of the tastes that have come to represent our childhood.

Desserts

Lincoln Square Books

Inspired by her love for vintage cookbooks, Laura Crotty, a health-supportive chef and culinary writer, created this book out of necessity and to avoid paying retail prices for vegan desserts. The Little Vegan Dessert Cookbook offers carefully curated classic desserts that are revised to be made easily at home with common ingredients found in most grocery stores. These dairy-free, wholesome sweets are as simple to prepare as most standard packaged mixes, with the added benefit of feeding your friends and family delicious treats that are likely to make a difference in the way they look and feel. The Little Vegan Dessert Cookbook has been thoughtfully crafted as a collectible for the cookbook enthusiast in all of us. It will not only make a stylish gift, but will support the health and well-being of your loved ones and the planet. 
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“I’m glad that Laura has taken the time to reflect on these historical tomes. There is no harm in loving a recipe and putting your own touch on it. Substituting regional products or adjusting for dietary needs simply adds personality to your table. Cooking techniques change over time like fashion and taste buds...go for it. The stories that you recreate are now yours, but don’t forget the roots in your favorite old cookbook.”—Tom Douglas, Celebrity Chef and James Beard Award Winner 
“...It is acknowledged that the health effects of the well-balanced diet of well-educated vegetarians and vegans living in Western countries are really positive. 
Laura’s book—filled with mouthwatering recipes for delicious cookies, cakes, and confections—goes a step further towards enabling us to enjoy the fun of making them whilst feeling comfortable that we can avoid the daily food-stuff unnecessarily loaded with animal products. 
It’s a treat to know that vegans can continue to enjoy scrumptious desserts while maintaining the healthy positive effects of vegan food on BMI, cholesterol and, combined with other healthy lifestyle choices, reducing the risk of cancer.”—Dr. Ardiana Beeley MD, PhD, Specialist in Public Health Medicine, London, England

Broiled Grapefruit

Baking

Independently published

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