Chef Fernanda Capobianco brings to her first cookbook a way more than the vegan desserts you’ll find at her bakery in NY
Brazilian chef Fernanda Capobianco, owner of the very famous New York Bakery, Vegan Divas, has release her first and much anticipated cookbook The Vegan Divas Cookbook. A wonderful first cookbook that shows you how to make healthier and amazingly delicious vegan desserts and more.
To my surprise, this wasn’t just a dessert cookbook. The book contains 75 recipes and many beautiful photos that range from brunch to dinner and of course many of her famous sweet vegan creations. Here are just some of the recipes included in The Vegan Divas Cookbook:
• Brunch treats like Detox Granola, Peanut Butter and Jelly Scones, Eggless Scrambled Eggs, and Perfect Pancakes
• Sweet favorites like Vegan Divas Chocolate Brownies, Oatmeal Raisin Chili Cookies, Spicy Gingersnaps, and Lemon Bars
• Savory and breads recipes such as Smoky Tomato-Bean Soup, Spiced Red Lentil and Coconut Milk Soup, Homemade “Buttermilk” Biscuits, and Tomato Basil Country Bread
• Desserts such as her famous Vegan Divas Chocolate Mousse, Toasted Coconut Cake, Soy Pudding with Blueberry Sauce, and Sugar-Free Carrot Cake
To cook like a vegan diva you need the right ingredients and equipment. The first chapter lets you know how to stock up your pantry and fridge with all the staples you will need to make all of the delicious recipes. The last chapter entitled “Vegan Diva Basics” covers everything from pie crust, to sauces, to frosting and even a recipe to make homemade vanilla almond milk, see below.
The Vegan Diva shows how to replace animal-based oils and fats, chocolate, and thickening agents, for healthier and lower-calorie versions. Not only is this a great cookbook for vegans, The Vegan Divas Cookbook great for anyone who wants to learn to make sweet treats in a healthier and cruelty-free way.
Homemade Vanilla Almond Milk (page 200) *
If you have the time, it’s definitely worth it to make your own almond milk. Not only will you save money in the long run, but the flavor of fresh almond milk is much richer and nuttier than what’s available at the grocery store. You’ll need a nut milk bag to filter the milk; these are available at health food stores and from a number of sources online.
Makes 3½ cups
1 cup (120 g/4.2 oz) raw almonds
31/2 cups (826 g/29.13 oz) filtered water
2 to 4 pitted Medjool dates, to taste
1 vanilla bean, chopped, or 3/4 teaspoon (3 g/0.1 oz) vanilla extract
Small pinch of sea salt
1 tablespoon (18 g/0.63 oz) agave syrup (optional)
Place the almonds in a medium bowl and cover with water. Allow the nuts to soak overnight at room temperature.
Drain and rinse the almonds and place them in a blender with the filtered water, pitted dates, and chopped vanilla bean. Blend on high speed for 1 to 11/2 minutes, until the nuts are finely ground.
Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Slowly squeeze the bottom of the bag to release the milk. This process will take around 5 minutes to extract all the milk.
Rinse out the blender and pour the milk back in. Add the pinch of sea salt and the agave, if you’re using it, and blend on low to combine.
Store the milk in a covered glass jar in the refrigerator for up to 5 days. Shake before using because it will separate on standing.
(*Recipe from The Vegan Divas Cookbook by Fernanda Capobianco. Reprinted by permission of Vegan Divas)
(All images from The Vegan Divas Cookbook. Published by permission of Vegan Divas)