By Mary Schons
Moffat (Lickin’ the Beaters: Low Fat Vegan Desserts) has found a niche in the ever-growing world of vegan dessert cookbooks. Chocolate lovers will be in heaven as they contemplate Chocolate Zucchini Bread, Brownies, Black Forest Cake, Chocolate Marshmallow Almond Pie, and six types of fudge. Some of the directions could have been clearer, such as when one is supposed to add the oil and soymilk mixture to the Soft Caramel, but that won’t stop one from making the delicious Chocolate Tortoises. Moffat provides a bibliography on the social issues behind sugar harvesting as well as a list of fair-trade suppliers of vegan ingredients for the socially conscious cook.
VERDICT Readers who enjoyed Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World and Colleen Patrick-Goudreau’s The Joy of Vegan Baking will find much here to satisfy their dairy-free sweet tooth. And there is an entire section devoted to vegan “ice creem.”