Easy Vegan Desserts

Try this polenta pound cake and sweet potato pie (complete with whole-wheat pie crust) — easy vegan recipes for tasty treats.


| Feburary 14, 2013



The Easy Vegan

In “The Easy Vegan,” vegan chef Janet Hudson shows how to use easy-to-find fresh ingredients, dairy and meat substitutes, and common pantry staples to create easy everyday recipes low in cholesterol and fat as well as high in important antioxidants, vitamins and minerals. These appetizers, dinners and desserts make for healthy, satisfying animal-product-free feasts for vegans, vegetarians and meat-eaters alike.  


Cover Courtesy Hampton Roads Publishing

Whether you're a practicing vegan or a meat-eater looking to improve your health, The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year (Hampton Roads Publishing, 2012) offers hundreds of recipes to reinvigorate your everyday meals. With more than 440 recipes ranging from appealing appetizers to delicious desserts, Janet Hudson’s The Easy Vegan takes a healthy approach to some of the most common dishes. In the following excerpt, Hudson shares three recipes for vegan desserts — a polenta pound cake, a sweet potato pie with pecan topping and a versatile whole-wheat pie crust recipe that you can use for just about any kind of pie. 

Buy this book in the MOTHER EARTH NEWS store: The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year.

Polenta Pound Cake Recipe

Serves 8 plus 

1 1/2 cups all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 cup vegetable margarine
3/4 cup brown sugar
3/4 cup raw sugar
3/4 cup tofu
1 teaspoon vanilla extract
Dash of almond extract
Dash of sea salt
egg replacer for 5 eggs
powdered sugar 

Preheat the oven to 350°F. Grease a 9 x 5 inch baking dish or loaf pan and dust with flour. Mix the flour, cornmeal, and baking powder. Set aside.

In a large bowl, beat the margarine and sugars until combined. Add the tofu, salt, and extracts. Add the egg replacer and mix well. Now add the dry ingredients and stir until just combined. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool for 10 minutes then invert and give it a blast of powdered sugar.





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