This vegan cookbook includes recipes for Breads, Biscuits, Muffins, Scones, Cookies, Brownies, Bars, Cakes, Cupcakes, Pies, and Tarts. The introduction begins with some information about how to bake without eggs, butter, or milk, using vegetable substitutes like applesauce, nut butters, almond milk, or pumpkin puree to function as the oils and fats that bind a dough together. There are sections about types of flour and natural sweeteners as well.

Each recipe has information about whether or not the food is soy-free, gluten-free, or nut-free. There are excellent tips for storing your baked goods, as well as variations on the recipe to try out.I was pleased to see that almost all the recipes have easy-to-find ingredients that would be available at any grocery store. There are very few recipes that call for any special ingredients.

The instructions are easy to follow, and the baked goods look delicious! There are colorful photographs at the beginning of each chapter, but I wish that there were more photos of the food so you could visualize each recipe a little better.

Disclaimer: I received a copy of this book from the publisher via Callisto Media in exchange for a free and honest review. All the opinions stated here are my own true thoughts, and are not influenced by anyone.