Vegan Divas

Cover photograph courtesy HarperCollins, copyright 2013. 

"Raised in Brazil, a country known for using beef in many popular dishes, I am an unlikely vegan," writes     Fernanda Capobianco in The Vegan Divas Cookbook: Delicious Desserts, Plates, and Treats from the Famed New York City Bakery, a compilation of recipes based on her pastry shop offerings. "Growing up I had a host of health problems. I struggled with my weight, had severe acne, mood swings, chronic digestive problems, and recurring bouts of pneumonia. Eating a vegan diet has changed my life and radically improved my health." Previously a manager and owner of the Payard restaurant and pastry shops in Rio de Janeiro, she opened her Vegan Divas bakery in August 2012 on the Upper East Side. "My goal was to combine high-quality, wholesome ingredients and classic pastry technique to create a line of delicious vegan treats."

The book's recipes (desserts to quiches, sandwiches and breads) are cholesterol- and lactose-free. Ingredients include spelt flour, maple syrup, canola, and cold pressed coconut oil as replacements for butter, refined sugar, cream, and eggs. 

Vegan Divas Chocolate Mousse.

Vegan Divas Chocolate Mousse

"My aim with this recipe was to create the most chocolaty chocolate mousse ever, one that has the same silky texture of the classic version. Because this mousse is so decadent and creamy, I like to top it with some fresh fruit when plating it to add a little tartness: Blueberries, raspberries or strawberries. Or crunchy cacao nibs." Gluten-free, 42 calories per serving--a Vegan Divas signature sweet. 

Serves 8

Ingredients:

2 cups vegan semisweet chocolate chips

2 tablespoons coconut oil

2 and a half 12.3 oz. packages silken extra firm tofu

1 cup Sucanat sweetener

1 and 1/2 tablespoons vanilla extract

1/4 teaspoon plus 1/8 teaspoon kosher salt

Fresh fruit or cacao nibs

Directions:

Place chocolate chips and coconut oil in a heatproof bowl and set it over a saucepan half filled with simmering water. Heat, stirring frequently, until the chocolate is melted and the mixture is smooth. Set aside to cool slightly. 

Place tofu, Sucanat, vanilla, and salt in a food processor and process until very smooth, about 1 minute. Add the melted chocolate to the tofu mixture. Continue to process until blended, occasionally scraping down the sides of the bowl, about 1 minute. 

Cover and refrigerate at least 5 hours before serving. 

Whether cooking and baking dairy- and egg-free for health reasons or to include more whole foods in your diet, this book outlines vegan basics, including how to stock your kitchen with meatless staples. 

The Vegan Divas Cookbook: Delicious Desserts, Plates, and Treats from the Famed New York City Bakery by Fernanda Capobianco, HarperWave, publication date: October 8.