When I did a Reader Survey a lot of you voted that you wanted reviews of cool vegan things. Well ask and you shall receive! This is the first of many vegan cookbook reviews I have planned. Actually, we are getting 3 for the price of 1 here. A cookbook review, a recipe, and a giveaway! (Don’t forget to scroll to the bottom to enter).
I LOVE cookbooks. Even before I really got into cooking, I would always browse through my mom’s giant, never-ending collection of cookbooks. When I went vegan this became more of an obsession. I started reading cookbooks like they were novels. I would ooh and aah over the gorgeous photography, read ingredient lists like they were keys to an unknown world, and be inspired by cooking techniques and stories the chefs would share.
So when Tiasha Slana approached me with her new eCookbook of Low-Fat Raw Vegan Desserts, asking me to review it, I knew she was on to something. Cookbook reviews, brilliant!
You may know of Tiasha from her blog Shine With Nature where she shares raw vegan recipes and lots of great health information. By now I am sure you have noticed that I am not at all a raw vegan, but I do love a good raw meal every now and then. Something I haven’t ventured into much before was raw desserts. So I was excited to try out this cookbook… er un-cookbook?
What I Liked
- All of the recipes are low-fat raw vegan recipes, which means that you can basically eat to your hearts content without any dessert guilt. If you are someone who loves desserts but is trying to be healthier, this is a good pick for you.
- A bright, colourful, and beautiful picture is included for each and every recipe.
- For some of the more complicated recipes Tiasha includes process photos. (You know I am a fan of process shots).
- All recipes are vegan, gluten free, and oil free.
What You Should Know
- Almost every recipes contains dates. If you don’t like dates, you probably won’t like this cookbook.
- You need a food processor. While a few of the recipes can be made in a blender or dehydrator, a food processor is the main tool used.
- Some recipes (not all) call for difficult to find ingredients such as dried mulberries, vanilla powder, and young coconut meat. Tiasha does have a chapter on substitutions if you want to try that.
- No baking or flour is involved so the textures and tastes are different than the cookies and cakes you may be used to. For the cookie recipes I tried, I found the textures were soft, chewy, and dense, more like an energy ball than a traditional chocolate chip cookie.
To purchase Desserts by Tiasha Slana, click here.
On to the recipes…
The first recipe I tried was the Festive Gingerbread Cookies. Yes, apparently I want to eat Christmas cookies in the middle of July. When I think of cookie, I think of something you can dip into a big ‘ol glass of soy milk, which these cookies were not the right texture for. That said, I was too lazy to roll them out into cookie shapes, but I think the texture wouldn’t have changed even if I did. I would describe them more as sticky date balls. They weren’t super ginger-y, I think if I made them again I would add more spice, because I love those festive spice combos. They were sweet, chewy, and I enjoyed them as a nice treat to go with my morning coffee.
Speaking of coffee, the next recipe I tried was Tiasha’s recipe for Iced Coffee. Coffee isn’t considered a raw food as the beans are roasted. That means there is no actual coffee in this drink which is why I was so curious to see if it tasted like coffee. Well, it didn’t taste like coffee, (you can’t fool a coffee lover like me) but it did turn out to be a really delicious chilled drink. I would make this again. Very creamy and lightly sweet, similar to thinned out chocolate milkshake. Who doesn’t want a healthy chocolate milkshake drink!?
The last recipe I tried was my favourite of all, the Chocolate Pockets with Jam. I actually used cocoa instead of carob in the recipe, because I really hate carob. Anyone who says it tastes just like chocolate is just crazy! Tiasha does say it’s ok if you want to use cocoa instead of carob, but she opts for carob in her recipes because cocoa contains caffeine. These little pockets were actually very easy to make even though they look all fancy pants. They were soft, chewy, and the chocolate and raspberry combo was really nice. I think they would be really great to bring to a party because of how darn cute they are. Tiasha was so kind as to let me share this recipe with you below.
- 1 cup 125 g dates
- 3/8 cup 30 g coconut flakes
- 1/8 tsp vanilla powder
- 1 tbsp carob powder I used cocoa
- 1 cup 123 g raspberries
- 1 ⁄2 62 g cup dates
- 1/8 tsp vanilla powder
- THE DOUGH: Mix all the ingredients for the dough in the food processor. Roll out the dough to a thickness of a few millimeters or about 1/8 inch, and cut out circles.
- THE JAM: For the jam, first mix the dates in the food processor. When they start sticking together to a ball, gradually start adding the raspberries. At the end, add the vanilla powder and process until creamy.
- TO ASSEMBLE: On each circle put one teaspoon of the jam in the center and press the edges together.
To prevent sticking the dough when rolling it, place it between two sheets of baking paper.
Enter below for a chance to win 1 of 3 copies of Desserts by Tiasha Salana. You have one week to enter, with a chance for a new entry every day! So get to entering.