New Book Offers More Than 100 “Un-Baked” Baked Sweets And Treats
By Mel Fabrikant Tuesday, February 11 2014 @ 06:40 PM EST
RAWSOME VEGAN BAKING
An Uncookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
by Emily von Euw / March 2014
Vegan and raw cuisine has become increasingly popular over the past few years. Many have adopted this growing food trend for health reasons or as a personal preference. What people don’t realize is that raw and vegan cuisine has a surprisingly large and versatile array of recipes and dishes that anyone can enjoy - - especially desserts. Now these two popular food trends meet in a unique new baking book.
RAWSOME VEGAN BAKING [Page Street Publishing, March 2014, $19.99 US], by Emily von Euw, the creator of the popular blog This Rawsome Vegan Life, is filled with over 100 creative and delicious raw and vegan sweet treats that are easy to make and beautiful to the eye. Some people think that making raw food recipes requires a lot of expensive equipment. For her dessert recipes Emily says the most important piece of equipment needed is a good-quality food processor.
Whether a vegan, vegetarian, raw foodie, or even a meat-eater looking for healthy alternatives to favorite treats, everyone will enjoy Emily’s eye-catching recipes such as:
• Red Velvet Mousse Towers
• Black Forest Cake
• Mini Beet Mousse Cakes with Sweet Cashew Cream & Spiced Nuts
• Cashew Coffee Vanilla Crème Cake with Cinnamon Chocolate Crust
• Chocolate Molten Lava Cake with Goji Berries
• Berry Cream Cakes with Chia Pudding
• Lemon Dream Pie with Pecans, Coconut Whipped Cream and Vanilla Beans
• Apple Pie with Spiced Nuts & Date Caramel
• Ginger Lime Berry Ice Cream Swirl Cheesecake
• Cranberry Bliss Bars
• Superfood Brownies with Chile Cinnamon Fudge Frosting
• Heavenly Banana Date Shake
“A whole-foods, plant-based diet has been proven, in countless peer-reviewed studies and personal experiences, to be excellent for long-term health,” Emily explains. “In many cases, cooking and refining our food can destroy much of the vital nutrition we need to thrive. Fruits, vegetables, nuts and seeds are often most nutritious in their raw, whole state. They are able to retain the most vitamins, minerals, enzymes and phytonutrients, which all play major roles in sustainable wellness and a happy, long life. I think the best way to decide what kind of diet is best for you is to experiment and find what makes you happiest.”
"Emily is a creative genius when it comes to dreaming up colorful, beautiful, whimsical and delicious recipes. She is one of my favorite vegan bloggers and I can't wait to see what adventure she takes us on in her upcoming cookbook."
-- Kathy Patalsky, Healthy-Happy-Life.com
About the Author
Emily von Euw is the creator of the blog This Rawsome Vegan Life, winner of The Vegan Woman's 2013 Vegan Food Blog Award and named one of the Top 50 Raw Food Blogs of 2012 by the Institute for the Psychology of Eating. Her blog gets over 500,000 page views a month. To learn more about her visit, www.ThisRawsomeVeganLife.com.
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RAWSOME VEGAN BAKING
An Uncookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes,
Bars & Cupcakes
by Emily von Euw
March 2014 / Page Street Publishing
$19.99 US; Paperback
Ebook also available.
Sample recipe from Rawsome Vegan Baking:
Vanilla Chocolate Chunk Cheesecake with Peanut Butter
One of the best things I have ever put in my mouth.
Makes: 1 cake, 8 to 10 servings
1 cup (90 g) oats
1 cup (175 g) pitted dates
1⁄4 cup (59 ml) melted coconut oil
2 cups (190 g) raw cashews
11⁄2 cups (263 g) pitted dates
1⁄4 cup (85 g) preferred liquid sweetener (optional)
Seeds from 1 vanilla pod
1⁄4 cup (30 g) cacao or carob powder
3 tablespoons (48 g) raw peanut butter
3 tablespoons (18 g) raw chocolate (see following recipe)
TO MAKE THE CRUST: Pulse the oats into flour in your food processor, and then add the dates and process until they stick together. Press into the bottom of a spring-form pan and put in the fridge.
TO MAKE THE CHEESECAKE: Blend all ingredients, except the cacao powder, until very smooth, using as little water as possible, to keep your cheesecake creamy. If you don’t want to add any water, use some liquid sweetener or another banana. This is your vanilla layer. Transfer half of the batter to a bowl. To make the chocolate layer, add the cacao powder to the remaining batter that is still in your blender and blend until it’s incorporated. Now spread the vanilla layer and the chocolate layer on your crust, alternating layers a few times. Set in the freezer overnight and then drizzle with peanut butter and chocolate the next day. Enjoy!
Makes: a little over 1 cup (180 g)
1⁄2 cup (60 g) cacao powder or carob powder
1⁄2 cup (118 ml) melted cacao butter or coconut oil
1⁄3 cup (115 g) preferred liquid sweetener
Mix all the ingredients together until smooth. Pour into chocolate molds or a parchment paper–lined baking sheet. Put in the fridge or freezer until solid.
Optional additions: vanilla, chili powder, ground cinnamon, goji berries, hazelnuts, mesquite powder . . . the list goes on. This is merely a foundation recipe to make all your healthy chocolate dreams come true.
Recipes may be reprinted with the following credit:
Recipe from RAWSOME VEGAN BAKING by Emily von Euw
Page Street Publishing/March 2014