Jul 022013
Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone’s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free
List Price: $ 15.95
Price: $ 7.36
Dr. McDougall’s Right Foods Vegan Pad Thai Noodle Soup, Fresh Flavor, 2-Ounce Cups (Pack of 6)
- Case of six 2-ounce cups of dry soup mix (total of 12 ounces)
- Made with rice noodles, carrot, green onions, and tofu
- Vegan and gluten free; contains no cholesterol or saturated fat
- Quick and nutritious individual servings; perfect for meals on the go
- All-natural, heart-healthy foods from the renowned McDougall Program in Santa Rosa, California
Dr. McDougall’s right foods are always natural, heart healthy and vegan. They meet guidelines for heart healthy foods low in fat, saturated fat, and cholesterol.
List Price: $ 11.75
Price: $ 9.63
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Vegan Cupcakes Have Taken Over My World!,
I love love LOVE this book. The recipes are simple and perfect, every time; I have had VCTOtW for about a month and a half now, and despite at least weekly bakings, haven’t had a single recipe fail yet. Not one. Since I bought it I seriously can’t stop baking and am beginning to fear for my waistline!
I would like to second another reviewer who pointed out that the recipes don’t ask you to use egg replacers or other “substitutions” common in vegan baking (usually because someone is trying to veganize a non-vegan recipe); instead, the recipes are just designed vegan from the ground up, and call for simple ingredients that anyone would have (oil, baking powder, etc.). Also, there are tons of beautiful color pictures of finished cupcakes throughout, which is one of the most important things about a cookbook, to me. Then, too, they suggest enough variations on each cupcake recipe (there’s 6 suggested ways to dramatically alter the chocolate cupcake recipe alone) that this book will keep you occupied for quite a long time.
Since every baker likes a little external validation, here’s mine: I have gotten absolute raves on every cupcake I have made so far, and most of these raves were from non-vegans who were comparing my vegan cupcakes with regular [non-vegan] cupcakes. For example, last night I fed a chocolate cupcake with cookies ‘n cream frosting (vegan buttercream frosting with Newman’s O’s mixed in… this is a recipe from the book, obviously) to a friend who didn’t just enjoy it, but was absolutely WOWED. “Geeze, it’s amazing what they’re doing without dairy or eggs these days; these are better than regular cupcakes” was one comment that I particularly appreciated because most vegan desserts can taste good, but in my experience it’s the rare vegan dessert that can taste identical or even BETTER than the regular omni thing.
I would recommend this book to anyone, vegans and omni’s alike, because even if you’re not vegan (or lactose intolerant), the cupcakes taste fabulous. The recipes are so simple they’re basically idiot-proof, and I have seriously never in my life had better chocolate cupcakes than the ones I made from this book: moist and fluffy and ooh… just perfect. And I’m not even a chocolate person.
Anyway, do yourself (and everyone in your life who will be eating your baked goods) a favor and buy this wonderful book! I’d give it 10 stars if they’d let me…
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|Vegan Cupcakes Have Taken Over My World,
I am not a vegan, but I loved Vegan with a Vengeance…and I couldn’t wait for VCTOTW — this book is awesome. So far I’ve only made the basic vanilla cupcakes but the frosting alone (vegan buttercream and the chocolate buttercream — couldn’t resist making both) was worth the price of the cookbook and MORE! And, to top it all off, I made the first batch in honor of my son’s birthday and neither of my kids even blinked an eye to notice that these cupcakes were anything other than YUMMY!
P.S. I have always been intimidated by cupcakes (and especially frosting) — but these recipes made it all seem easier, somehow.
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|WOW is all I can say…,
I have been a wandering vegan for about a year now, and the only reason I wander is to indulge in delicious, yummy sweet treats that contain egg and/or dairy. I was so impressed with Isa’s first book that I pre-ordered this one from Amazon, and I shall wander no more! Wow. This is a must-have for anyone who is vegan or allergic to dairy. You can pretty much recreate any of your favorite cupcake (or cake, for that matter – same recipes, different pan) recipes without the need for cholesterol-laden egg or milk products (calories are another story…). The layout of the book is wonderful, and the pictures are great! I am so excited to make these as gifts for friends during the upcoming holiday season. They’ll NEVER believe they’re VEGAN. I think that’s the highest compliment any pastry chef could receive. 5 GLOWING STARS! Thanks, Isa, for making veganism so easy and tasty
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|Quick and Tasty,
I’ve been trying various Dr. McDougall’s Right Foods soups over the past month, and this flavor is by far the best of the bunch. I have not had any issues with leakage from the bottom of the cup, but (as noted by the prior reviewer) the cups do get quite hot.
There is a nice balance of flavors in this mix, and the size of the noodles makes it easy to eat without making a mess. I will definitely purchase more of this soup in the future.
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|Great for vegans and celiacs!,
If you are looking for something that tastes like authentic pad thai, this isn’t it. If you are a vegan or a celiac, you will probably enjoy this. One serving makes a large bowl of noodles. Great price too!
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|Neither Pad Thai nor Soup,
I cannot recommend Dr. McDougall’s Pad Thai Noodle Soup. If it doesn’t look like pad thai or taste like pad thai, it’s probably a good idea to call it something besides pad thai. A few broken rice noodles in the bottom of a cup of dehydrated broth does not a pad thai make.
I had this for lunch today, and the other kids pointed and laughed at me. Thai people walked past my table, frowning and shaking their heads. Soup technicians from the Department of Soup issued my lunch a cease-and-desist order. President Obama stopped by my table, gave me a stern look, and said, “Mark, I thought we had made more progress than this. Forget the debt ceiling. We need to do something about this concoction, which is neither pad thai, nor soup, but an unsatisfying amalgamation of the two.”
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