*I received a free ARC of this book, with thanks to the author, Quarto Publishing Group – Quarry and NetGalley. The decision to review and my opinions are my own.*
Blurb: In Incredible Plant-Based Desserts, Instagram star Anthea Cheng (@rainbownourishments) shares her trade-secret recipes for fun and showstopping vegan sweet treats that are seriously luscious, mouthwatering, and beautiful.
Whether you are an eager home cook or a more experienced chef, Anthea shows you that sponge cakes can still be fluffy and moist and pastry can still melt in your mouth without animal-derived ingredients.
Find playful, modern spins on classic desserts, such as fail-safe tiramisu trifles topped with caramelized popcorn or Snickers transformed into a multi-layered cake with peanut brittle. For when life gets busy, simplify with recipes like three-ingredient pancakes and fruit-filled muffins. If you want something indulgent, the Homer Simpson pink donuts, baklava custard tart, and chocolate brownie peanut butter sandwich cookies are for you. You’ll also find wholesome choices like a berry chocolate mousse tart and cupcakes with rainbow cashew buttercream.
Anthea has carefully selected ingredients to ensure you won’t accumulate odd, once-used stuff in your pantry. And with plenty of options for people avoiding gluten, refined sugar, nuts, and other common allergens, no one misses out on the deliciousness. All of the recipes have been tested and approved by vegans and non-vegans alike.
Accompanied by stunning photography, these recipes will bring some magic to your every day, dinner table, or special occasion.
Anthea Cheng’s plant-based cornucopia of dessert-type foods certainly lives up to the adjective on the cover!
This book is packed with lush, vibrantly colourful photographs of absolutely mouth-watering treats.
The recipes seem uncomplicated and relatively straightforward to follow, with the required ingredients and equipment clearly listed and step-by-step instructions for making the dish.
There are not only desserts featured here, but breakfasts and snack foods too – all following principles of clean-eating: vegan, raw, healthy and, of course (as Cheng’s blog is called Rainbow Nourishments!), ‘eating the rainbow’.
The author offers substitution options for those who have allergies or intolerances, which is perfect for us, as Babybows has a dairy intolerance. Speaking of the smalls, this book is a great inspiration for child-friendly, healthy-but-sweet treats. My two have earmarked almost every recipe for testing! (We’ve earmarked the Chocolate Cupcakes with Rainbow Buttercream for our first experiment – yum yum!)
Honestly, I would be happy to buy this book for the beautifully edible photography alone, so the healthy treats are an exceptional bonus in my view. Definitely one for fans of ‘free-from’ eating with added fun.
Learning from the struggles of my parents and my childhood, I wanted to make Rainbow Nourishments less about the kitchen and more about connecting with people on a deeper level. It grew into a large social media account and blog that shared wholesome vegan recipes and promoted discussion about wellbeing and the environment. It became a cake business, providing treats to the most popular cafes in my city, for weddings, birthdays and special events. I now develop recipes with large and small corporations, and I act as a food consultant to dessert businesses around the world. I host many pop-up events, including high teas, dinners and workshops, in Australia and internationally. The recipes in this book come from my professional experience and also a place of love and kindness.
– Anthea Cheng, Incredible Plant-Based Desserts
Incredible Plant-Based Desserts is available on Amazon right now!