If you’re a devoted reader of Seitan Beats to Meat (you’re great!), you probably know that Skyhorse Publishing recently released a 2016 version of my first cookbook, The Vegan Cookie Connoisseur. Learn all about it here!
On the outside, the new book is paperback with a new cover design featuring one of the original book’s classic recipes, Lemon Poppyseed Cookies. On the inside, the book contains all of your favorite recipes from the original, along with a foreword written by Natalie Slater of Bake and Destroy, and a new chapter containing 8 new recipes!
As of last week, the new 2016 paperback version has been out for 1 month! To celebrate, I’m sharing one of the new recipes from the book, and giving away a copy of the book signed by Natalie and me.
Trying to decide which version of the book to buy? The 2016 paperback has everything the original does, word for word, plus the foreword and new recipes. So, yes, it is worth getting the new book if you already own the original! Also, the original VCC contains “over 140 recipes” while the new version contains “over 120 recipes.” Disregard the discrepancy—the new book actually has more recipes that the “over 140 recipes” version.
Any more questions? Feel free to email me at email@example.com.
As mentioned, there are 8 new recipes in the book. Many of the new recipes utilize chickpea water, or aquafaba, to make a vegan-friendly meringue, a technique we didn’t know about until a couple of years ago! I’ve published several aquafaba-based recipes over the past year, like Vegan Lucky Charms, Lemon Meringue Pie, Key Lime Pie, and Mini S’mores Pie.
It’s quite possible that VCC is the first published work to reference aquafaba (don’t quote me on that unless you find out that it’s true and it probably is)! Aquafaba can be used to make meringue-based desserts like meringue cookies, Swiss buttercream, macaroons, and French macarons. In fact, VCC has a recipe contributed by the Vegan Macaron Queen herself, Charis Mitchell of Floral Frosting.
One of the new recipes in the book is Italian Anisette Cookies. It’s a traditional Italian cookie that gets its “black licorice” flavor from pure anise extract, a fragrant flavoring made from star anise. These cookies have a soft crumb and a sweet vanilla glaze adorned with rainbow nonpareils. These are usually the easiest sprinkles to find vegan (I found mine at a local grocery store—the brand is La Flor). You’ll find the recipe below. Make it sometime over the next week while the giveaway is in progress, before you win your own signed copy of the book!*
Italian Anisette Cookies
Makes 2-3 dozen cookies
1/3 cup non-hydrogenated margarine
2 tablespoons non-hydrogenated shortening
2/3 cup sugar
3 tablespoons applesauce
1/4 cup non-dairy milk
1 teaspoon anise extract
2 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon non-hydrogenated margarine, melted
2 tablespoons non-dairy milk
1/4 teaspoon vanilla extract
1 1/4 cup powdered sugar
Preheat oven to 375°F.
Cream together the margarine, shortening, and sugar in a stand mixer or by hand in a large mixing bowl. Add the applesauce, milk, and anise extract, and stir until combined.
Sift in the flour, baking powder, and salt and mix until a dough forms. Take 2 tablespoon portions of dough and place on a prepared cookie sheet. Bake for 12-13 mins or until the tops are firm and the bottoms are golden.
While the cookies are cooling, make the glaze. Combine the melted margarine, non-dairy milk, and vanilla extract in a medium-sized bowl. Stir in the powdered sugar until smooth.
Drizzle a spoonful of glaze over each cookie. Add a pinch of sprinkles on top. Let the glaze set before serving.
OKAY BLAH BLAH BLAH, get to the giveaway.
Here it is! You can enter using as many methods as you choose, including visiting Facebook pages, tweeting, and leaving an Amazon review of the book*. In effort to make the giveaway open to as many people as possible, the only mandatory entry method is leaving a blog post.
The giveaway is open to the US only (I’ll be sure to share future cookbook giveaways from international friends!).
*If you haven’t seen the new book yet, but would like to get those entries, you can either review the new book based on your experience with the original book, review the original 2010 hardcover, or my other book, Cheers to Vegan Sweets. If you’ve never seen any of those books, review any vegan cookbook you love and I’ll count it!
a Rafflecopter giveaway
You have until July 19th at 11:59pm CST to enter. Good luck!
The giveaway has ended. Thanks for entering!