OVER 25 YEARS
AN AWARD-WINNING CULINARY WRITER AND AUTHOR
Laura Crotty can do just about anything. Laura transforms classic dishes into plant-based versions of everything from tempting appetizers to decadent desserts. In addition to stunning photos, she creates taste-bud tingling recipes, collaborates with reputable brands and even develops products.
- Next Generation Indie Book Award Recipient
- Culinary Influencer and Food Critic
- Food Photographer
- Recipe Creator
THE LITTLE VEGAN DESSERT
Laura Crotty has a thing for old cookbooks. For The Little Vegan Dessert Cookbook: Vintage Recipes Revised, she combed through her extensive collection to select the best recipes for cookies, cakes, doughnuts, bars, and breads—and then experimented with healthy ingredients to make them conducive to a plant-based diet.
Her collection of dishes includes vegan adaptations of staples like Toll House Inn Chocolate Chip Cookies, Hershey’s Chocolate Cake, and S’Mores. Featuring a variety of plant-based recipes gathered from classic cookbooks—such as Brownies and Blondies, Peanut Butter Cookies and Linzer Tarts and Carrot Cake and Coffee Cake and Pineapple Upside Down Cake.
This cookbook brings a taste of home, highlighting the author’s own family favorites, like her grandmother’s light and lemony Genets (a French pastry) and her mother-in-law’s Irish Soda Bread.
Laura inspires you to eat plants, taste memories.