I recently purchased Chloe’s Kitchen for my e-reader. I am so excited to try Chloe Coscarelli’s all vegan recipes. Vegan baking has always been a challenge for me (read: horrible Red Velvet cupcakes made from chickpeas for a girlfriend’s 21st birthday party, and musty black bean brownies at a bake sale).
I was inspired all over again to confront the challenge of vegan baking after watching an episode of the Food Network’s Cupcake Wars , where Chef Chloe enchanted the judges with her all vegan cupcakes. Her ginger nutmeg spice cake with vanilla bean butter cream frosting and a date caramel drizzle, topped with a sweet almond tuille was deemed “extraordinary” and “perfect” by the judges.
In her vegan cookbook, Coscarelli creates simple and straightforward breakfast, lunch and dinner fare like Morrocan Bastilla, but also decadent desserts such as Cinnamon Espresso Chocolate Chip cookies, or Chocolate Molten Lava Cakes- a classic dessert I’ve always made traditionally non-vegan.”My motivation behind Chloe’s Kitchen is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that Chloe’s Kitchen will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis,” says Coscarelli. I look forward to sharing with you Chloe’s recipes soon!
Photos courtesy of Chloe’s Kitchen