Artisanal Gluten Free Cooking

Artisanal Gluten Free Cooking

Authors: Peter and Kelli Bronski

Publisher: The Experiment (2012)

If you need to be on a gluten free diet, no doubt you’ve faced the temptation (or frustration) of confronting restaurant menus, grocery stores and celebrity chefs proudly declaring the joy of experiencing and selling artisanal food. From crusty, rustic loaves of sourdough to rough, bronze-die cut pasta cloaked in delicate sauce, crunchy grain filled crackers and blistered, brick oven pizzas, it seems that the label “artisan” is akin to “dough” – and a hearty, wheat-filled dough at that. However, artisanal simply means “made by an artisan” – that is, a master of their craft – and a myriad of delicacies can be made with integrity and passion, without a drop of gluten. Kelli and Peter Bronski have dedicated their lives to the art and science of gluten free cooking, and their second edition of Artisanal Gluten Free Cooking is clearly evidence of their passion.

With 275 recipes created from scratch, Artisanal definitely aims to bring the love of food and cooking back to the kitchens of those with celiac disease. While newbies to the lifestyle (especially those trying to cook for friends and loved ones) often see the diet as complex and difficult, the Bronskis detail supermarket tips, product recommendations, and gluten-free resources that ease the journey. Coupled with a signature gluten free flour blend that is a breeze to make in mass quantities, the family-friendly collection will help keep costs down and flavours up when compared to most store-bought specialty meals. Mindful of the other dietary restrictions that often accompany celiac disease, the omnivorous Artisanal includes Vegetarian Options (p. 317) and Useful Substitutions (p.321) sections as well.

Speculaas Cookies (p. 247)

Artisanal’s recipes span every meal, sweet and snacktime yearning the reader could ask for – from fluffy Belgian Waffles (p.22) at breakfast to Gnocchi (p.148) and Margherita Empanadas (p. 135) for dinner. Desserts and drinks aren’t excluded either – even Pie Dough (p. 265) gets the gluten free makeover. The recipes are fairly simple to put together, but items like the Pizza Dough (p.140) and the Tortellini (p. 156) are a bit of a process (but then again, gluten-filled versions of either recipe are too).  Thankfully, the recipes that take longer to prepare can be refrigerated or frozen for later enjoyment, so a quick pasta dinner is still an option. Artisan does have many quick and simple meal options as well, and the recipes channel cuisine from all over the globe. The results are consistently delicious and are almost indecipherable from “normal” home cooked meals, because that’s exactly what the recipes are –food made at home, with love.

One thing I noticed in Artisan which seems to be a running theme with many allergy-free cookbooks is the inclusion of recipes that were always gluten free, or so simple that I didn’t even know a recipe was needed to prepare them. While I appreciate their attempt to be like every other cookbook in it’s “normalcy” by including items like German Potato Salad (p. 108), the bulk of the “Sides” chapter is made of items like Grilled Asparagus (p. 112), Applesauce (p. 116) and various plain rice-cooking how-tos, and neither Pan-Seared Scallops (p. 168) nor Steamed Lobster (p. 170) are “recipes” per se, more techniques one could easily look up in any Joy of Cooking-esque book or learn via Google. I also wish there was more photography throughout the book, as the stigma of gluten free food as “boring” and “bland” is eradicated by the stunning photos already within the work’s pages.

Chocolate Chip Cookies (p. 238)

That said, the recipes (rather than techniques) in this book are worth their weight in gold when it comes to their flavour. The Brussels Sprouts and Tofu Fried Rice (p. 183) was delicious, especially with a dash more chili sauce – and was a great way to re-discover the vegetable. Both the Chocolate Chip Cookies (p. 238) and Speculaas Cookies (p. 247) were huge hits over the holiday season, and I even added the twist of chopped peanut butter cups to the chocolate chippers for one batch. Bear in mind that Artisan is not a “diet food” cookbook – butter, sugar, eggs, chocolate and cream are all used throughout, but considering the majority of those with celiac disease have trouble keeping weight on I’m sure this was  not an absentminded choice by the Bronskis.

If you are faced with the situation of cooking gluten-free, whether for your own health or the health of a loved one, there is no sense in sacrificing the foods you love to eat. Artisanal Gluten Free Cooking proves that easy, weeknight meals as well as those for special occasions are not only possible, but delicious. It is a wonderful way to bring everyone to the dinner table regardless of restrictions in a manner that doesn’t alienate the afflicted diners, and I applaud Kelli and Peter Bronski for this welcome contribution to my collection.

Available on Amazon

Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories

Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories
Author: Alicia C. Simpson
Publisher: The Experiment (2012)

Meat eater or meat-freer? Die hard carnivore, fish-head, veggie belly or flexitarian? There are so many diets out there that we all fit into at least one “category” when we eat! So, even if you’re not vegan, chances are you know someone who is. Celebrities all over the globe tout this way of eating – which eschews any and all animal-derived items including eggs, dairy and even honey – as the best way to eat for mind, body and planet. Ethical issues are often cited as reasons many eaters switch over, but increasingly the crusade has been led by people searching for a healthier lifestyle or a way to lose weight.

Unfortunately, just because something is “vegan” doesn’t mean it automatically becomes a beacon of health. Like with many gluten free foods, there are many “vegan friendly” recipes and processed foods that involve copious quantities of oil, sugar, salt and refined carbohydrates (potato chips and cotton candy are both gluten free and vegan, but are in no way good for you!). The balance of delicious, soul-nourishing fare and healthy, vegan eating is the focus of blogger Alicia C. Simpson’s latest book: Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories. Simpson is the author of the blogs Vegan Guinea Pig and The Lady and Seitan, both filled with delicious food, reviews and discussion.

There is no denying the nutrition factor in this book. The first 30 odd pages detail “low calorie” eating, the importance of exercise, definitions of “low-fat / low-calorie”, “serving size” “nutrient density” and the like, and finally calorie-controlled menus for 1400, 1600, 1800 and 2000 calorie diets. A mini “glossary” of common vegan ingredients (i.e. nutritional yeast) is also included, and for true vegan neophytes this is a good read to have under your belt. I also appreciated the visually-appealing lists of serving sizes, covering common items in the “grains”, “vegetables”, “fruits” and “proteins”. The only issue I took with this part was the categorization of potato as a vegetable and not a “grain” like corn. Perhaps the phrase “starches” would have been better suited. As a nutritionist, I also appreciated the RDI tables for calcium and iron. However, I feel that the page of algebraic-like calculations to figure out caloric needs was excessive for a cookbook touted as “Quick and Easy”. There are many websites that are publicly accessible which calculate individual needs and eliminate the possibility of human mathematical error. The nutritional information is provided on each recipe, however the serving size isn’t – meaning that you would have to make the whole dish separately, weigh the components and portion out each element between serving bowls (not quick and/or easy) in order to get a proper calorie count and serving size.

Banana Nut Bread (p. 82)

In terms of the recipes, Low-Cal Vegan Comfort Food includes breakfasts, breads, snacks, sides, salads, soups, mains, desserts, beverages and condiments. Simpson also incorporates a section of “basics” – from simple roasted tofu to five types of seitan (including my favourite sausage – chorizo!). Many of the recipes use the same ingredients, or are themselves used in other recipes (aka “recipes within recipes”). This can be a boon or a hindrance to those looking for “quick and easy” – if you are willing to spend a weekend preparing all the basic elements of a meal for later in the week, then when it comes time to put it all together it is more than acceptable to expect a 30-minute turnaround time. However, this is not a book that caters to impulse cooking. For instance, Wet Burritos (p. 176) could very well be a weeknight meal – but not if you haven’t made the Taco Seasoning Mix (p. 234), Enchilada Sauce (p. 236) and Refried Beans (p. 112) first. Granted, you can (and should) make batch-ups of these components once you find a few recipes you love, and keep them on hand in either fridge or freezer. Would-be cooks from Low-Cal Vegan Comfort Food should also be familiar with the flavours, textures and preparation methods for things like quinoa, amaranth and millet and be prepared to spend the extra money (if not vegan normally) to buy liquid aminos, soy yogurt, non-dairy cream, “butter” and “cheese” and TVP. Unlike most nutritionist-vegans, Simpson is unabashedly a fan of both soy and gluten for protein, which is refreshing to see, but I do with there were more whole legume-based meals (the majority of the book’s legumes are in soup).

Banana Nut Bread (p. 82)

I had the experience of both resounding success and dismal failure while cooking from Low-Cal Vegan Comfort Food. Both the Crispy Chile Peas (p. 94) and the South Carolina Peach Jam (p. 240) were tasty and perfectly spiced and interesting twists on a crunchy snack and toast spread. However, the Buttermilk Biscuits (p. 68) had a very strange flavour – nothing reminiscent of buttermilk – and did not become the flaky puffs I know biscuits to be. The Banana Nut Bread (p. 82) never baked through, despite extra oven time and every trick in the book I knew of. The loaf was also woefully lacking in flavour, being devoid of vanilla or spices. I don’t expect a “spice cake” with my banana breads, but one without cinnamon? My batter-tasters agreed: it was definitely missing something, and both those recipes felt to me like a waste of fairly expensive soy yogurt and almond milk. Thinking that it could simply be that Simpson’s forte is not baking, I tried the Yellow Split Pea Soup (p. 148), and was overwhelmed by sweet and smoky flavour. There is no salt in the recipe (thankfully there are bay leaves, but too many for my taste), and I found that I needed at least a good teaspoon to bring it back over to the “savoury” side, and added lashings of black pepper and a pinch of basil to try and liven up the flavour. With the modifications I made, it was serviceable, and if I was to make it again I’d leave out at least two of the bay leaves. I did have some success with the Spiced Cranberry Sauce (p. 123), since it’s not as sweet as most (a quality I like), but then again it’s hard to mess up cranberry sauce! I would love to make the Chorizo (p.45) and the Moon Dusted Donuts (p. 214) but at this point I’m hesitant to try.

South Carolina Peach Jam (p. 240)

Vegan fare does not have to be boring, difficult, unhealthy or outlandish. Everyone needs to feel comforted by a meal every so often, and if they can do that while adhering to their dietary needs so much the better. There are many aspects to Alicia C. Simpson’s writing I like, some even love, but the inconsistent success I had with the recipes in Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories indicates it will probably be a very occasional resource in my kitchen. 

Available on Amazon

Learning to Bake Allergen-Free

Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

Author: Colette Martin

Publisher: The Experiment (2012)

I'm no stranger when it comes to food allergies - I'm not only a nutritionist concentrating in special dietary needs like celiac and allergies, but I'm also someone who has problems eating everyday foods (not the least being dairy, eggs, and nuts). For me, and most of the people I speak with, finding safe food can become a chore that isn't always a tasty one. The most significant challenges are generally when finding or making baked goods without gluten - that don't taste like cardboard. Colette Martin, the author of the website Learning to Eat Allergy Free tackles baking "without" in her cookbook: Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.

Unlike many other books dedicated to allergy-safe cooking, Allergen-Free is more concerned with embracing what everyone can eat, not what a single member of a family or group can't. The recipes are all wheat, gluten, dairy, egg, soy and nut free, and most of them are vegan (some items like Cranberry-Orange Scones (p. 118) and Cinnamon-Raisin Whole-Grain Muffins (p.95) contain honey). Substitutions for the allergies covered are inserted as seamlessly as possible in the recipes themselves, and with the exception of the blatantly obvious swaps for dairy, unless you knew what the ingredients were for you may just chalk them up to being another ingredient. For those completely new to the realm of hypoallergenic fare (especially those readers picking up this book in order to cook for a loved one) the first 85 pages are dedicated to Key Lessons - how to successfully replace wheat, milk, eggs and whenever possible avoid soy ingredients. Summaries of each lesson are provided at the end of each chapter in a succinct and easy to understand list that is not unlike those in a highschool textbook.

Baked Doughnut Holes - Second Batch (p. 119)

Perhaps my favourite portions of "Part 1" are Martin's pieces on Redefining Healthy Eating (p. 12), Eating Together (p. 14) and Breaking the Rules (p. 15). These speak to the heart and soul of those with restrictions and those who love them, as they bring to the forefront the true worth of food - not simply a matter of feeding, but an experience that should be relished in every part. Allergen-Free's introduction also includes a portion on The Allergen-Free Baker's Pantry (p. 67), which is like the preamble to any good baking book (containing lists of recommended tools and "stock" items to have on hand) in addition to safe shopping and organization to avoid contamination. For even more insight on the capabilities and varieties of store bought allergy-free baking mixes (such as brownies, muffins and cakes) the last chapter provides a lengthy, but easy to read how-to manual of sorts that also features innovative twists on the standard preparation methods. A convenient staple to have on hand, especially with a busy life and family, these boxed mixes occasionally call for dairy or eggs - however Martin also has answers for those ingredient needs. As not many of these pre-made mixes are commonly available in my area (though in larger Canadian cities and definitely in the United States they are in regular grocery stores), but if I had a special occasion such as a birthday or function with food-allergic individuals I would certainly source a suitable mix to make the Favourite Chocolate Cake (p. 241) or Raspberry Brownie Bites (p. 250).

Zucchini Bread (p. 103)

The recipes in Allergen-Free are all found in the second half of the book - although given the length and depth of the appendicies and notes at the end it may be more appropriate to term it the middle! Martin organizes the offerings into Cakes, Muffins and Quick Breads (p. 89); Scones, Doughnuts and Other Yeast Free Standbys (p. 111); Cookies, Tarts and Pies (p. 127); Breads, Rolls and Pastries Made with Yeast (p. 151); Chocolate 1-2-3 (p. 187); and Bars, Cookies and Stovetop Delights (p. 209). Thanks to a neighbour's over-producing zucchini garden, the Zucchini Bread (p. 103) was a logical first choice for my testing. I mixed my own flour blend from chickpea, brown rice and sorghum flours (Martin simply calls for a "gluten-free flour blend") and substituted a home-made, thick rice milk for the hemp milk. The resulting loaf was incredibly moist and fluffy, with a texture identical to any cake I've had. I'd hesitate to call it a real "quickbread", though, as it is nowhere near as hearty or dense as one (conventional or allergen-free). It's also hard to clearly classify it amongst the ranks of zucchini bread due to the distinct lack of spice in the recipe - it tasted more like a "white" or "vanilla" cake that happened to have zucchini in it. In fact, when I served it to my taste testers, they told me that though they'd never know it was allergen-free if I hadn't said anything, the only indication of the vegetable were the green flecks. While this is a good thing or not is a personal preference, but parents could certainly use peeled zucchini and picky children would gladly eat the "cake" as an afternoon snack.

I also made a few batches of Martin's Baked Doughnuts (p. 119) for the office crew at my mom's work. As written, I found the mixture to be very problematic - the directions called for "rolling a ball of dough back and forth between your hands" to make the "ropes" which would become the doughnut rings, but what I wound up with was so wet and sticky (even after adding extra starch) that it was all I could do to get 5 circles before giving up. Thankfully, I opted to put the remaining batter-dough in mini muffin tins and was rewarded with fluffy, moist doughnut holes that were far better in consistency and flavour than the flat, spread-out attempts. Like the zucchini bread, there is no spicing in this recipe, which struck me as odd since all the old fashioned doughnuts I've made or eaten have contained at least a touch of nutmeg. The second batch of doughnut holes I made (which you can see here on my food blog) used mashed banana and not the applesauce in the original, plus extra binders and spicing. This round was much closer to a "dough" than the previous one, but I still opted for the doughnut hole format and was not disappointed - especially after glazing with a powdered sugar-cinnamon mixture. With my notes on that recipe, it will be one I continue to make over the years.

Baked Doughnuts - First Batch (p. 119)

Many of the recipes in Allergen-Free call for hemp milk, which cooks who are making one or two of the recipes for a friend or loved one will, like me, find hemp milk prohibitively expensive and not that tasty on its own. There are many other allergen-free alternatives on the market including rice and coconut, and obviously, where soy, dairy and/or nut allergies are not a concern those respective drinks can also be used without issue or conversion. The Zucchini Bread also calls for Ener-G Egg Replacer powder, which is a specialty ingredient but one I find indispensible in my kitchen - per serving it is less expensive than eggs (one $7 box replaces up to 100), and as an egg-allergic person I would wind up with half a carton spoiling before I could use it. Luckily, for those loath to purchase a box, Martin often notes in her recipes what ingredient replaces eggs, and how many are being substituted - the reader need only flip to the chapter on Baking Without Eggs (p. 53) to select another.

The final portion of Allergen-Free is mode of a series of appendicies: Troubleshooting Recipes (p. 253), Substitutions (p. 257), A Blueprint for Adapting a Traditional Recipe (p. 259), Metric Conversions and Weights (p. 263) and a list of Resources (p. 267). These nuggets of information are invaluable for the fledgling cook in general, not the least one beginning to bake allergy free. Even as a long-established baker of both "standard" and allergy-free items, I appreciated the wealth of information organized in this portion of the book.

Lovers of classical baking will find no lack of treats to make in Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts - regardless of whether they're afflicted with a food allergy. Colette Martin is approachable both to novice bakers and old pros, with a writing style that is direct and descriptive without coddling the reader, and though the recipes are mild in flavour they are a blank canvas to experiment with. Any bake sale, dessert table or brunch buffet will benefit from this book, and when everyone can share a meal we can all feel free to enjoy.

Available on Amazon

The Safe Food Handbook: How to make Smart Choices about Risky Food

The Safe Food Handbook: How to make Smart Choices about Risky Food
Author: Heli Perrett, PhD

Publisher: The Experiment (2010)

Do you worry about the food you eat? Not the calories, fat content, allergy risk or carbon footprint, but the safety of your dinner menu every night? Parasites, bacteria, viruses and chemicals are all present in the culinary world, from the farms and processing plants to the delivery trucks and store shelves. Even the home and restaurant kitchens are not immune from the dangers that are exposed to our food every day. But what are the most significant risks, why, and who is responsible for controlling them? Heli Perrett, a former senior technical advisor at the World Bank, professor and sculptural artist examines these concerns in The Safe Food Handbook: How to make Smart Choices about Risky Food.

Approaching this book, I’ll admit that I was a little jaded in my expectations. After two years of intensive food and nutrition management and a third in holistic health and nutrition, I was fairly aware of the dangers in “risky foods” that existed (or lurked as the case may be, depending on whom you talk to). The problem with a book like Safe Food is that because regulations, outbreaks, health cautions and even the banning or allowing the sale of a product change so quickly, by the time it hits the store the information within may well have changed. While Perrett makes a good point regarding the risk of Mad Cow Disease in beef, she only specified Canadian cattle were the sole problem, rather than sharing the blame with the US and UK herds. The melamine fiasco in China is labelled as food terrorism, and she stresses how it “can happen so easily” (p. 199). Although it is risky to consume unpasteurized dairy, the author gives warnings regarding the consumption of yogurts with “live bacterial cultures” (p. 181) is less safe than more typical American-style, heat treated yogurts. I take exception to this particular mention because it is the very live bacteria in the yogurt which makes it such a nutritious choice. Far from causing infections and other ill effects, the organisms (Acidophilus and Bacillus in particular) compete with the overgrowth of toxin-creating organisms in the gut and “tone” the immune system to respond readily, preventing those issues as well as many others [1]. Those who were not aware of this would likely start at the words “live bacteria” and swear off the food forever. While Perrett is correct in her statement that canned produce, by virtue of the pasteurization process, contains almost no risk of bacterial infection (p. 48), it is at the expense of the nutrients found in most fresh or frozen goods. Modern grinds of meat (i.e. hamburger) are truly less at-risk for parasites and bacteria (p. 143), but what Safe Food omits is that these parasites are often eliminated by treatment with commercial ammonia [2].

 

I appreciated the author’s attention to the importance of industry labelling and guide to common “buzzwords” and phrases like “COOL” (Country Of Origin Labelling), “Certified Organic”, “Natural” and “Hormone Free” .This knowledge is truly of value to the average consumer, who may only be concerned with the general contents of their shopping choices and not each individual “what if” scenario in a meal. I also found each chapter’s inclusion of regulating bodies (or “Who Keeps it Safe?”) both intriguing and worth noting specifics of, especially when “mixed” products are concerned. “Try Regulating a Sausage” (p. 134) details the difficulty in controlling the entire process’ safety and consistency, with mention of the existing regulations as to the type or grade of meat, fat and filler contents, and type of casings. Sushi lovers like myself, anyone planning a pregnancy, or those with youngsters who eat seafood regularly will want to bookmark Perrett’s list of mercury levels in fish (p. 110), especially those on the coasts (since over 2500 pounds of the metal are dumped off the shores of San Francisco each year). Although I’m not overly concerned over the potential toxicity of the herbs and spices in my cupboard, Safe Food’s chapter on the subject (p. 267) is an interesting read in itself.

I did find it a bit odd – and in a way a bit contradictory – that after compiling this tome of personal risk “ratings”, the cause and reduction of food dangers, and the specific risks in produce, fish and shellfish, meat and poultry, dairy, eggs, grains, beans, nuts and even herbs and spices the author spends almost four pages convincing the reader that it isn’t all that much of a concern. Her final paragraph in the chapter “There Are Smart Ways to Cut your Food Risks” (p.28) includes the line “don’t let concern about the safety of your food become a straitjacket, unless it really has to be” (p. 32) and the mention that we consumers should, above all, enjoy our food. Her backpedalling in this section of Safe Food causes me to doubt how confident she is of her own statements, regardless of what her research may show. This is especially due to my discovery of her background not as a nutritionist, chemist, doctor or food scientist, but as a World Bank advisor, artist and Adjunct Professor of Public Policy Studies. Unfortunately, the list of references that would allow the reader to peruse Perrett’s comments is missing from the back of the book, although the author does include a list for “further reading” (which is not necessarily where she gleaned her own information).

While it is true that being an informed consumer is being a wise consumer, The Safe Food Handbook: How to make Smart Choices about Risky Food borders on the edge of fear-mongering in Heli Perrett’s quest to pick every nit in the food-consuming world. While there is good, valid information in this work, it is difficult to separate the significant dangers from those which generate the most “wow” factor in an audience without prior information, thus negating the need for much of this book’s writing.

Available on Amazon
 

[1] University of Pennsylvania School of Medicine (February 3, 2010). "'Good' bacteria keep immune system primed to fight future infections". ScienceDaily. Retrieved  September 22, 2011 from http://www.sciencedaily.com/releases/2010/01/100127095945.htm.

[2] Michael Moss (December 30, 2009). “Safety of Beef Processing Method Is Questioned”. New York Times. Retrieved September 22, 2011 from http://www.nytimes.com/2009/12/31/us/31meat.html.

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Quick and Easy Vegan Bake Sale: More Than 150 Sweet and Savoury Vegan Treats Perfect for Sharing

Quick and Easy Vegan Bake Sale: More Than 150 Sweet and Savoury Vegan Treats Perfect for Sharing
Author: Carla Kelly
Publisher: The Experiment (2011)

Bake sales are one of the most well-received fundraising techniques around. It’s hard to pass up a table or two laden with grab-and-go treats like cookies, muffins or wrapped slices of banana bread, especially when it’s for a good cause. Though the school year (prime time for the events) is briskly drawing to a close, portable snacks are still in hot demand with the camp-kid set and the BBQ potluck crowds. With the popularity and obvious economic benefits of selling batches of sweet treats piecemeal, there is always the worry of alienating those with restricted diets or worse – causing an allergic reaction due to the ingredients that commonly fill these foods. Luckily, vegan treats eliminate the need for the eggs and dairy concern – but can be rife with nuts. Carla Kelly addresses all of these concerns, and more, with her decadent new book Quick and Easy Vegan Bake Sale: More Than 150 Sweet and Savoury Vegan Treats Perfect for Sharing.

Kelly pens this cookbook with a witty, approachable tone – confidently declaring in her introduction that she is “not a dietician, a nutritionist, or a professional chef” (p. xii) and adding that the recipes are ideas for both special occasions and everyday treats as well as saleable fare. Adaptation and substitution are even encouraged with helpful sections on those topics in the introduction as well as blank “Remember” boxes for your own notes. Kelly also writes a primer on bake sales and sharing, covering everything from the economics of it all to location and marketing – a must read for any potential host. Newbie chefs and bakers used to using a box mix will appreciate her exposé of the equipment, ingredients, and basic “how-to’s” for the bakeshop, although experienced cooks and most harried parents will skip these parts along with the somewhat inconsequential “history” section.

The recipes in Vegan Bake Sale are tantalizing, well written and varied – covering not only the “traditional” bars, quick-breads, cupcakes with frosting, cookies, muffins and pie, but also yeasted and savoury treats that will appeal to almost anyone. Whether you’re on the hook for two dozen vanilla cupcakes for the next Girl Guides meeting or just want to make a killer lunch entree on the weekends, one of the titles will fit your bill. For those with allergy concerns, Kelly declares nuts, soy, peanuts, and wheat at the top of each recipe, and again at the back of the book (in a piece titled Allergy and Suitability Information (p. 253) along with a refined sugar-free and child-friendly recipe listing. Regardless of what recipe you opt for first, the ease of making it and the excellent taste will bring you back for more. Your waistline may not appreciate you (another point she admits) but those around you surely will!

I opted to test one of her more “coffee-break”, adult-friendly quick-breads: Chai Chocolate Mini Loaves (p. 78). Taking her approval of substitutions to heart, I chose to use half whole-wheat flour and some of our chai tea in the batter instead of the black and the other spices (except an additional dash of cinnamon). Even with using the specific tea, there was a distinct lack of flavour “oomph” in the batter, but upon doubling the amount of tea the rest was smooth sailing. The scent coming from the oven was enough to cause even non-chai lovers’ mouths to water! I followed Kelly’s preparation instructions easily, and took advantage of her handy “muffin” variation – which, as proscribed, made exactly 12. There was no discernable “weight” or taste from the whole grain flour, and the little pops of chocolate (I used miniature chips instead of a grated bar) were the perfect addition to the not-too-sweet concoction. My taster group loved that an oil-free muffin or quick-bread batter was so light, moist and flavourful, while the non-vegans never knew that they were egg and dairy free too. Once my rhubarb plant takes a bit firmer stand in it’s growing season, page 67’s Rhubarb Squares are on my list!

With so many delicious recipes and clever tips, it’s a shame that Vegan Bake Sale doesn’t include more pictures in it’s pages. Given that Kelly is herself a blogger at Vegan Year and takes fantastic photos, it should go without saying that her recipes be peppered with eye candy to ensnare those who just “flip though” cookbooks for inspiration. Granted, there are 8 pages of colour photographs positioned between the “Ingredients” and “How to Bake” sections, but it is impractical for most visual chefs to constantly flip back and forth. Thankfully the food speaks for itself once it’s in the process of being made, and if nothing else – it’s a bake sale! Make the treats as ornate or rustic as you please to suit the potential clientele!

Whether you’re a steak and cheese fanatic or have been animal-free for years, it’s hard to go wrong with recipes as consistently rewarding as those in Vegan Bake Sale. The simplicity, approachability and practicality of the treats in this book speak volumes about the author’s love for sharing good food, and might just inspire you to do the same.

Available on Amazon