Hidden veggie recipes are a big thing these days, and even hidden veggie desserts, and I love them. But you know what I love even more than hidden veggie desserts? Desserts where veggies are the star. Yes, they exist, and they’re awesome. If you’re a fan of carrot cake you know what I’m talking about: carrots add sweetness, texture and flavor to carrot cake. No need to hide them because they work perfectly as the central ingredient. But there’s a lot more to the idea of putting veggies in your sweets.
That’s why I’m a fan of Veggie Desserts, the blog from our contributor here at Oh My Veggies, Kate Hackworthy. Kate comes up with recipes for super delicious and super creative sweets that put veggies on center stage, so you get not just the nutritional benefit of veggies in your desserts, but some added deliciousness as well.
Kate has a new cookbook that’s actually called Veggie Desserts + Cakes: Carrot Cake and Beyond and if you’re a fan of veggie-centric desserts, or if this is just an idea that you’d like to explore, definitely check it out.
I gave the beetroot and vanilla sorbet a try and loved it. Beets are naturally sweet, so it makes sense that they’d be perfect in a sweet treat like sorbet. This frozen dessert is flavored up with just a bit of lemon juice and vanilla, which go perfectly with the earthy flavor of the beets. And of course the beets give the sorbet a vibrant red color that makes it look as good as it tastes.
A few other examples of recipes that from the book that put desserts in the spotlight are the zucchini lemon poppy seed loaf with lavender glaze, pumpkin cupcakes with avocado icing, and pea and vanilla cake with lemon buttercream.
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