Baking With Vegetables
This cookbook has been a journey of over 25 years; my life as a pastry chef. During my journey, I have baked my share of cakes, cookies, tarts, breads, etc. and have accumulated and developed some great recipes. I wanted to share some of my favorites, as well as develop some new recipes.
My first cake I ever baked was a carrot cake for my father’s birthday. He was happy to eat this cake without icing, but I came to love it with cream cheese icing. I was fascinated that I could bake with a vegetable and it tasted great! Like so many other teenagers, I was not a fan of vegetables. However, food preferences change as we grow older, so I learned to love most vegetables. So, the idea for this cookbook was born! We all wish to include more vegetables in our diet, so why not “sneak” veggies in some sweet treats or even a bread?
Many of the recipes are classic (Carrot Cake, Zucchini Bread, Sweet Potato Pie), but you may find recipes that may surprise you (Parsnip Cake, Avocado Chocolate Mousse, Beet Walnut Ginger Bread). I purposely developed recipes using ingredients that would be easy to purchase at your local supermarket. It was also a desire to make all the recipes approachable, so a variety of recipes use convenience food ingredients or mixes.
I find inspiration at my local supermarkets. I am blessed to have at least six supermarkets within 20 miles of my home and know firsthand where to find both everyday ingredients and those hard to find food items. I am always on the lookout for new ingredients (mostly vegetables) that would simplify baking with vegetables. I hope your journey includes taking the time to bake and enjoy the fruits (or vegetables) of your labor. We never stop learning and/or exploring the food around us and I would believe any baker would agree with this statement.