Published in 2020
75 pages
Born in New Germantown, Pennsylvania, Stephanie Sharp received a Masters degree from Penn State in English Literature. Driven by her passion to create culinary masterpieces, she applied and was accepted to The International Culinary School of the Art Institute where she excelled in French cuisine. She has married her cooking skills with an aptitude for business by opening her own small cooking school where she teaches students of all ages.
Stephanie’s talents extend to being an author as well and she has written over 400 e-books on the art of cooking and baking that include her most popular recipes.
Sharp has been fortunate enough to raise a family near her hometown in Pennsylvania where she, her husband and children live in a beautiful rustic house on an extensive piece of land. Her other passion is taking care of the furry members of her family which include 3 cats, 2 dogs and a potbelly pig named Wilbur.
What is this book about?
Being vegan, you need to rely on 100% plant-based products, which is sometimes challenging. Desserts are delightful, and even if you have one bite of something sweet, you feel good going to bed with that satisfaction. One of the key elements of desserts is eggs and dairy. Vegans, unfortunately, cannot have either.
Does this mean you should stop eating desserts altogether? No! You can enjoy your desserts with 100% plant-based ingredients like flax egg, coconut milk, almond milk, coconut butter, almond butter, soy milk, etc. With time, the art of creating meals has changed. Many people are going full vegan. To meet these people’s requirements, chefs always try and creating beautiful and almost similarly tasty vegan desserts.
Try these 30 vegan desserts and check for yourself.
