tiny treats, taste & shoot

Chocolate Chips and Coating

Chocolate Chips and Coating, in the works.

When Nicole Axworthy of A Dash of Compassion and Lisa Pitman of Vegan Culinary Crusade asked me to assist with the styling and photography of their Tiny Treats eBook, I was thrilled and honoured to join the collaboration. I have a great amount of respect for these two very talented ladies and I knew the project would be a ton of fun and a smash success. After having sampled copious amounts of scrumptious treats for months leading up to the shoot via their other joint venture, the Raw Vegan Treat of the Month Club, I knew that each and every recipe in this book would be a winner.

Also, being the generous and compassionate spirits they are, Lisa and Nicole are donating one-third of all eBook proceeds to a charity close to their hearts, the Elephant Nature Park in Northern Thailand. Buy the eBook and you’ll be helping elephants and be rewarded with mouth-watering sweet treats all at once.

Convinced yet? Read on about what you can expect from this sweet little tome:

  • 25 deliciously sweet, whole foods based dessert recipes
  • no wheat, refined flours, sugars, soy, eggs or dairy
  • a delicious assortment of  cookies, bars, and cakes
  • recipes for must-have staples like nut milk, raw chocolate, and date paste you can make yourself
  • well laid out and super simple instructions
  • no need for fancy equipment (a blender or food processor and you’re good to go)
  • great tips and techniques to add to your culinary repertoire
  • large, full-colour photos of each recipe (including a few from yours truly)

The photographs in this post are some of my outtakes from the shoot and represent a small portion of the awesomeness you will find in the book: I feel truly honoured to have been able to contribute to its creation. Plus, not only did I get to spend a fun-filled weekend with friends, playing with props and styling to my heart’s content, a few of my photographs were selected by the girls (who also photographed their work) for the final product. Very cool.

Blueberry Cream and Fruit Tarts

Blueberry Cream and Fruit Tarts

Yogurt, Milk, and Granola

Raw Almond Yogurt, Cinnamon Bun Granola, and Almond Milk.

Hazelnut Brownies

Hazelnut Brownies with Maple Chocolate Ganache.

How does that grab you? You can read more about the Tiny Treats eBook, as well as preview and purchase it, here.

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vegan moFo: chocolate cherry ice cream

chocolate cherry ice cream with cacao nibs

Chocolate and cherry can do no wrong together in my world, which makes this probably my favourite homemade ice cream. It’s delicious. It’s easy, and pssst, you don’t even need an ice cream maker: I made this using the food processor in under ten minutes. I start with a couple of frozen bananas, to which I add about a half bag of frozen cherries (which amounts to about 1 1/2 cups or so – there’s no right or wrong – I do it to taste). Throw the cherries and bananas in the food processor along with (up to) 1/4 cup unsweetened cocoa (again, this is a to taste thing – I like a lot of cocoa, but you might want to start with 2 Tbsp to start), add between 1/4 to a 1/2 cup of non-dairy milk of your choice to facilitate blending (I favour unsweetened almond milk at present, but soy milk works grand too), and blend just until smooth. Enjoy as is if desired, or add some more cherries and cacao nibs and pulse just enough to distribute them – but not so much as to break them up. Even if you don’t add extra cherries, I highly recommend adding the cacao nibs – they add an amazing crunch while evoking the spirit of chocolate chips in a much healthier way. If you really want to, you could put this mixture through your ice cream maker to make it firmer (before adding the extra cherries and cacao nibs at the end of the cycle), but it’s truly not necessary: as you can see in the photo, the frozen cherry component adds a lot of firmness all by itself. Plus, who wants to wait half an hour to eat ice cream when you could be enjoying it in less than ten minutes? Enjoy.

*blush*

vegan MoFo: thankful for peach pie.

peach pie with cinnamon and nutmeg.

Happy Thanksgiving weekend, Canada! To celebrate, I made this peach pie using Colleen Patrick-Goudreau’s The Joy of Vegan Baking: If you don’t have it in your baking repertoire, you should – it’s truly fabulous. Everything I’ve ever made using this book has been a winner, and this pie was no exception. The note of nutmeg was unexpectedly delightful. Now it’s gone. Sniff. With the rush to get out the door and to our dinner (that leaf-laden top took a lot longer than I thought it would), I was lucky to have snapped this pic as my husband carried the pie to the table.