Vegetable desserts

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Cooking

Hélène Schernberg

Louise Browaeys

Terre Vivante

Language of origin

Infos :

21 x 21 cm
96 pages

40 inventive and unusual recipes

Using vegetables to make delicious and healthy desserts is not only for those who wish to slim! A closer look on the subject reveals that many traditional desserts worldwide use vegetables! The famous American carrot cake springs to mind, but did you know that the Irish do a potato cake and a delicious chard pie is a speciality of Nice.

All the recipes in the book are vegan and most are gluten-free. The author also advocates cooking with whole ingredients of vegetable origin and respecting the seasons. Sugar is used in moderation and the reader is invited to adapt the recipes to their personal taste although this book could, little by little, because of the vegetables, coax the reader to not add any additional sweetener at all.

Hélène Schernberg

Hélène Schernberg is an agricultural engineer and manages a food blog (green-me-up.com). Louise Browaeys is an agricultural engineer specialised on nutrition. Together, they love to cook and reinvent recipes that are healthy, tasty and easy to do.

Louise Browaeys

Louise Browaeys is an agricultural engineer. She has been working for 10 years in the sectors of organic agriculture and ecology applied to business (CSR corporate social responsability and collective intelligence). She is the author of several books on vegetarian cuisine. As a young mother, the recipes she proposes in this book are directly drawn from her personal experience.

Agence Schweiger