Vegan Desserts in Jars
Author:
Kris Holechek Peters
Publisher:
Ulysses Press (2013)
It’s hard to resist the allure of
tucking into your own little dessert. Something about being able to eat all of something, not simply a slice or
a scoop, draws us in and gives us a feeling of guilty pleasure and comfort. A treat
made for you – just for you – to enjoy allows you to recreate the touches of
home, where Mom would pack you a cookie for lunch, and indulges that little
nugget of selfishness we all possess. Desserts in jars are not new, but most
recipes contain eggs, dairy or other animal products, forcing vegans to
substitute (which can lead to success or failure). Enter Vegan Desserts in
Jars by Kris Holechek Peters,
a vegan author and food blogger at nomnomnomblog.com, who brings perfectly
portioned treats that can fit into
almost any lifestyle.
You certainly don’t
have to be a vegan or vegetarian to love Vegan Desserts. If sweets are
your thing, the pages will tempt you with crisps, cupcakes and puddings – all decadent
and rich without being “stereotypical vegan” food. Even mixes for making your
own goodies fill a small chapter, not to mention recipes for jams, toppings and
fillings. I really appreciated the “Treats for Two” section (p. 83) – filled with
weakness-instigating things like PB
Banana Cake for Two (p. 87) – which eliminates the temptation (and
fridge-clutter) of leftovers, but families will definitely find use for this
book as well. Recipes are designed to create perfect individual portions of
larger recipes, often serving 4-6, and most of them store well as well given
the Mason jar’s handy lid.
 |
| Apple
Crisp Cups (p. 50) |
Being the author of a vegan recipe book
for the masses, Peters does have to include a short discussion on the nuances
of vegan cooking and baking. The most challenging aspect of converting any
recipe to vegan is by far replacing the eggs. However, in Vegan Desserts’
opening chapter readers will find a handy chart that can also be used for
recipes outside those 124 pages. While this method of cooking may be “old hat”
for long-practicing vegans and those with egg allergies, for those used to the
standard 1-2-3-4 cake method this section is invaluable. The largest section of
Vegan Desserts is “Cakelettes” (p.
20), which contains not only your Basic
Chocolate Cake (p. 21) but
goodies like Spotted Dick (p. 31) and
Tiramisu (p. 37). The whimsically titled Elvis
in a Jar (p. 38) will capture the heart of any peanut butter and banana
fan, but I have to say that the Rustic
Rhubarb Cakes (p. 36) with flash-frozen homegrown rhubarb made our late-Autumn dinners. “Pie and
Friends” (p. 42) was definitely where
I spent the majority of my time with this book though, since I fell in love
with the newfound portability of Peters’ Apple
Crisp Cups (p. 50). Those have since become a favourite “visiting” gift
that not only takes care of a sudden glut of apples in Fall (speaking from a
family of zealous apple pickers) but is also perfect year round. I must confess
that I essentially ignored the “No-Bake Treats” chapter (p. 5), simply because neither I nor my family are huge fans of the
raw food scene and really do lean towards pie or cake rather than ice cream or
pudding.
 |
| Apple
Crisp Cups (p. 50) |
Whether you or someone you love abstain
from animal product due to religious, ethical, environmental or health reasons,
there is no reason to abstain from delicious food and the occasional sweet
treat. From pies and cakes to pudding and trifles, nothing is off limits in Kris Holechek Peters’ book Vegan Desserts in Jars. Who knows –
dessert could just be the greatest culinary equalizer out there!
Available on Amazon
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