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Both are available. The digital edition is emailed to you right after checkout, and you can read it on any device or print it at home. The hardcover is a real printed book, made to order and shipped free.
From plant sources: soy yogurt and soy milk, silken tofu, cashew ricotta, nuts and seeds, and plant protein powder, which goes into most of the baked recipes. Every recipe lists its estimated protein per serving, about 4g to 10g. They are calculated estimates, not lab-tested figures.
Each recipe lists what it makes, the ingredients, the method, storage and a tip from Elisabeth. Most need a bowl, a whisk and an oven. Some use a food processor or blender, and the waffles need a waffle iron.
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WHAT YOU CAN MAKE
Blended silken tofu whipped with cocoa and maple syrup, then chilled. Five ingredients and a food processor.
Blended silken tofu and cashew ricotta layered with fresh strawberries. Nothing here needs an oven.
Set with agar instead of gelatin: just as silky, and entirely plant-based.
WHAT YOU GET
Puddings, ice creams, muffins, cakes, cookies and breakfasts, with no eggs, no dairy and no honey in any recipe.
Ten puddings and mousses, eight ice creams and frozen treats, nine muffins, eight cakes and loaves, seven cookies and bars, and eight breakfast treats: six chapters in all.
Soy yogurt, silken tofu, cashew ricotta and plant protein powder carry the protein. Every recipe lists its estimated calories, protein, carbs, fat and fiber. As Elisabeth writes: “I wasn’t willing to call this a ‘protein’ book and quietly let the protein slide.”
The liquid from a can of chickpeas binds batters like beaten egg (3 tablespoons per egg) and, whipped to soft peaks, lifts the cakes. Elisabeth re-tested every recipe in her own kitchen.
Your download arrives by email the moment checkout is complete. Read it on your phone, tablet or computer, or print it at home. A hardcover edition is also available.
QUESTIONS
After checkout, the download information is sent to your email so you can access it on your computer, tablet or phone. If you do not see it, please check your spam or promotions folder. The hardcover is printed to order and shipped free, with a tracking email when it ships.
Most of the baked recipes call for two to three tablespoons of plain or vanilla plant protein powder, mixed into the batter. Elisabeth describes it as a real ingredient, not a garnish, and says it is not optional in most recipes. The puddings, mousses and frozen treats do not use it.
Each recipe lists what it makes, the ingredients, the method, storage and a tip from Elisabeth. Most need a bowl, a whisk and an oven. Some use a food processor or blender, and the waffles need a waffle iron.
Please read carefully before ordering if nuts are a concern. Almond flour, cashews, peanut butter, almond butter, walnuts and tahini (sesame) appear in many of the recipes. Check each recipe’s ingredients.
Yes. The book states that there are no eggs, no dairy and no honey in any recipe.
Per the book: coconut yogurt and oat milk will work texturally in most recipes, but the protein count listed will run lower than stated.
It is not sold as a gluten-free book. Many recipes use almond flour, but others use rolled oats, and the French toast uses bread. Please check each recipe, especially if you have a medical need.
Yes. The digital book is yours to print at home.
If you are not happy with your purchase, please contact us within 30 days and we will make it right with a full refund.
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