Vegans Know How to Party
OVER 465 VEGANS RECIPES, INCLUDING DESSERTS, APPETIZERS, AND MAIN DISHES
By Chef Nancy Berkoff, RD
In this 384-page 8 1/2 X 11 book with color photographs, Chef Berkoff shows you how to put on a party for vegans and those who enjoy great food. Vegan Desserts include pies, tarts, cakes, cupcakes, quick breads, muffins, sauces, frostings, cookies, parfaits, puddings, cobblers, frozen treats, and more.
Nancy gives us lessons on preparing vegan “ricotta,” veloute, demiglaze, and bèchamel. Sections include Using Vegan Ingredients, Basic Party Planning, Egg Substitutes, Napkin Folding, and Hiring Entertainment. Additional chapters feature Entertaining Children, Cooking for A Crowd, treats, Secrets of Cooking Large Amounts of Foods, and Sample Recipe Conversion from a small recipe to a large recipe and visa versa.
Working with a Caterer includes finding a caterer, catering concerns, helpful hints for vegetarian catering, food safety suggestions, label reading, and upscale menus. Also helpful is Party Planning for People with Diabetes.
Vegans Know How to Party has great recipes, but is certainly a reference book you’ll want to have around to answer all those vegan cooking questions. Your purchase will liven your parties, as well as support vegetarian outreach.
- maple apple pie
- peach cheesecake
- silky lemon pie
- cherry tarts.
Birthday party basics include vanilla, moist chocolate, and devil’s food cakes.
For brunches, Nancy starts the day with chocolate raspberry and banana
blueberry muffins. These dessert sauces and icings will spruce up any party:
- vegan caramel sauce
- cream cheese spread with fruit
- vegan buttercream frosting
- coconut frosting
- lemon frosting
- vegan pastry cream.
Cookie to the Max with:
- glazed ginger-almond cookies
- apricot and raisin bars
- fudge without the oven cookies
- peanut butter and jelly cookies
- sugar cookies
- chocolate chip of course
- vegan lemon squares
- fudge brownies
Plus you and your guests will enjoy parfaits, trifles, mousse, cobblers, crumbles, crisps, custard, bread puddings, noodle puddings, and chocolate puddings – too many to name. For frozen desserts, Nancy gives us vegan ice cream cake, coconut-cinnamon and peppermint-chocolate frozen treats, and pineapple sorbet.
THERE’S MORE TO A PARTY THAN DESSERTS.
Nancy also shares the basics in this new book like:
- stuffed grape leaves
- baked “chicken” fingers
- chips of all types
- BBQ sauce
- veggie sloppy Joes
- stuffed manicotti
- vegan cheeseball
- raspberry vinaigrette
- ranch dressing
- and numerous other common party dishes…
Appetizers and main dishes span from Arepas, Gulai Daun Bayem (spinach in coconut milk), and pierogi, to asparagus with lime and onion dressing, mustard crusted tofu salad, and Octoberfest roulades. And for winter parties, warm up the guests with Komenymagos Leves (Caraway Seed Soup), Potage Crecy, and Roasted Two Pepper Soup.