Hannah Kaminsky Books

Offers over one hundred plant-based recipes for sheet pan meals, including buttery mashed cauliflower, bulgogi with broccoli, and vegan macaroni and cheese

Do words such as creamy, luscious, and decadent sound like impossibilities without the use of eggs and dairy? Would you love to find delicious desserts that are worthy of serving to all guests? Well look no further, as this full-color cookbook will satisfy any sweet tooth, and leave people asking, Are you sure this is vegan? My Sweet Vegan is a truly amazing collection of original recipes produced and photographed by Hannah Kaminsky. Enticing people into the kitchen, Hannah displays a wide array of desserts, including Triple Threat Chocolate Cheese CakeCoconut Creme PieGolden Glazed DonutsOrange Dreamsicle Snack CakeButterscotch BlondiesChocolate Chip Cookie PieBrilliant Berry ParfaitsPumpkin Toffee TrifleAward-Winning Mocha Devastation Cake Insisting that her creations must have the potential to impress all taste buds, every recipe has been taste-tested and approved by both vegans and non-vegans alike. For ease in preparation, each recipe includes simple, well-detailed instructions and a photo representing the actual finished product. So go ahead and enjoy a thick slice of Silken Chocolate Mousse Cake, everyone deserves a little indulgence now and then!

The Student Vegan Cookbook delivers healthy, inexpensive, fast, and exciting plant-based recipes that are easy to make even if you have limited kitchen equipment.

Leave those processed frozen desserts behind and explore creamy custards made in your own kitchen. It’s time for a more exciting ice cream experience beyond the average chocolate or vanilla scoop. This collection churns out delightful treats without dairy or eggs, featuring unconventional flavors that will satisfy even the most discerning sweet tooth. Many recipes require no special equipment, offering simple no-churn options for quick pops and indulgent ice cream cakes. Handheld novelties, complete with chewy cookies and crisp chocolate shells, come together effortlessly. If the weather turns too cold for icy indulgences, innovative recipes transform traditional ice cream bases into entirely new treats. Excess ice cream can be melted down and repurposed into delicious baked goods like quick bread and scones, allowing you to enjoy ice cream for breakfast without the brain freeze! Featured delicacies include Bulletproof Coffee Ice Cream, Caramelized Green Grape Sherbet, Cucumber Raita Frozen Yogurt, and many more. Whether you prefer to dig in with a spoon, put a stick in it, or slice it thick, there’s a bold new world of plant-based ice cream waiting for you just beyond the ice maker.