Vegan, of course, means no butter or eggs. Instead, the recipes call for vegan margarine (like Earth Balance, which is actually very good and far far FAR tastier than any other of those margarine products that taste like fake-butter popcorn topping), and in some cases, coconut oil, both available at Whole Foods and some larger supermarkets. As for egg replacers - there are none, which makes this cookbook accessible for pretty much everyone, since there are few hard-to-find ingredients.
I wanted to try every recipe, well, all of them except for the Kool-Aid cookies, but started with the bourbon banana bread, as I had three very ripe bananas begging to be turned into something. The result was pretty delicious, with strong banana flavor and a hint of bourbon, and the texture was moist and fluffy. Rather than bake it in a large loaf pan for 1 hour, I used three smaller ones that I baked for 35 minutes. They were perfect.
If you're vegan, have vegan friends, or aren't vegan at all, Cheers to Vegan Sweets might be a fun addition to your cookbook shelf. After all, one can certainly substitute real butter for the vegan margarine if they want.
I won't tell.
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