5
Customers say
Customers find the recipes in the book incredible and easy to follow. They say the recipes are tasty and quick to make. The book provides comprehensive information and is considered a valuable resource. Readers appreciate the beautiful pictures and aesthetic design of the book.
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A guide to creating vegan versions of pantry staples–from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.
Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it’s cultured sour cream or a stellar soup stock. It’s a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.
Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make “slow food” fast, and full of flavor.
The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.
Publisher : Ten Speed Press (June 16, 2015)
Language : English
Hardcover : 224 pages
ISBN-10 : 1607746778
ISBN-13 : 978-1607746775
Item Weight : 1.75 pounds
Dimensions : 7.8 x 0.93 x 9.32 inches
veganforest –
The Essential Guide to Making Delicious Vegan Staples – Wouldn’t Be Without It!
This is the book you need to get started creating vegan staples. If I could choose only one book out of all of the books I purchased last year, this would be the book I would keep.Miyoko’s recipes are simple, require mostly standard ingredients, and create some of the most fantastic vegan food I have eaten to date. There is a reason that Miyoko’s recipes for vegan cheese come out so good – she actually sells her vegan cheese online. With this book you can make your own ketchup, butter, unribs, unsteak, unchicken, vegan fish sauce, and teriyaki sauce! You can make vegan mozzarella that bakes, browns, and crisps up on a pizza. You can make vegan ice cream and vegan yogurt. You can make a roll of vegan chocolate chip cookie batter you can cut off pieces of and use as needed.I am sharing pictures of a pizza I made with the vegan mozzarella cheese from this book, a pork chop I made using the Unpork recipe, and tofu red curry I made where the essential ingredient was Miyoko’s vegan fish sauce.There are specialty ingredients that certain recipes require and I would make sure to purchase the recommended ingredients and not attempt to substitute other ingredients that may seem similar. For instance, the liquid soy lecithin is essential to the Glorious Butterless Butter recipe. When tapioca is mentioned for the cheese recipes, you will need to use tapioca flour. For the fermented tofu liquid for the vegan fish sauce, purchase a bottle of fermented tofu from an Asian grocery store that appears clear – if the fermented tofu is darker or reddish, that means it has chilies in it, and you will not want to use that kind of fermented tofu for this recipe. I contacted Miyoko through her website and she was very helpful in clarifying what specific items were required and where to purchase them. She is incredibly kind and responsive.When you are culturing your vegan cheese, I found it worked better when I waited the full two days for the cheese’s ingredients to culture. If you want to start with a recipe that is a surefire hit, I would highly suggest the Unsteak recipe.If you don’t drink alcohol, for recipes that have mirin and wine incorporated, you can find mirin and non-alcoholic wines that have the majority of the alcohol removed. I used Honteri Mirin from the local Asian grocery store and Fre Alcohol Removed Merlot. While the book suggests to use mirin that only incorporates rice and koji (and this is the perfect choice if you do not have an alcohol free household), I found that the flavors were still there with the Honteri Mirin while the alcohol was not.While you are using this book, you will notice that a number of recipes incorporate multiple variations. The cashew cream recipe page alone has additional recipes for bechamel, alfredo, and mushroom sauce. The Glorious Butterless Butter recipe has four variations you can try after trying the main recipe. I love how comprehensive this book is. After the recipe for flax seed egg whites, Miyoko includes recipes for flax seed omelets, frittata, and quiche. You can make ice cream or gelato or sorbet, homemade jam, mustard, and mayonnaise, bread, crackers and cakes – the list of different recipes this book incorporates can really stock your entire vegan pantry. There is even a recipe for cinnamon rolls. I made the ketchup recipe in about 5 minutes with ingredients I already had in my fridge and pantry. It was worlds better than the corn syrup based ketchup you can typically find at the store.If you are a fan of seafood but are vegan and haven’t found good recipes that incorporate the flavors you have been missing, Miyoko has a whole section of this book dedicated to vegan seafood. You can make vegan fish, crab cakes, chowder – even vegan fish sauce! The vegan fish sauce has to be my favorite addition to Thai dishes. It brings back all of the subtleties of flavor I missed in the dishes I used to love before I was vegan. It’s so good that I will probably use it the next time I order Thai food takeout – there is nothing like having the essential flavors and nuances of Thai food on my palate again.This book is absolutely the most comprehensive and detailed recipe guide I have found to vegan cooking. Miyoko knows vegan cooking and everything I have made using this book has been absolutely delectable. It would be the first book I would recommend to a friend who was newly vegan.
Bobby Digital –
Awesome book of vegan staple recipes
The Homemade Vegan Pantry has tons of vegan staple recipes that are not only good for you, but easy to make. The author, Miyoko Schinner, the founder of Miyoko’s Creamery, produces some of the best vegan cheeses and butters I’ve tasted, so I knew this book would be great. The book is a nice hardcover with about 220 pages and is filled with all sorts of staple recipes from condiments, egg and dairy free alternatives, soups, meat alternatives, pasta and grains. There is also a handful of sweet /desert recipes that are really tasty.This is a great book to have on your shelf, and you don’t even have to be a devoted vegan to enjoy it.
MinneVegan –
I love making my own vegan meats
This book changed my life. I have been a vegan for over 12 years, and I have never eaten as well as I do now after owning this cookbook! I love making my own vegan meats; it saves so much money! You will NOT be disappointed in the vegan meat recipes: the chicken, steak, and ribs (especially those amazing ribs) are to die for, and you can make enough for a small army, freeze it, and eat it forever. It saves so much money! Also, gone are the days of buying over-processed vegan butters and mayos. We make the no-oil mayo and it is delicious as well as healthy. My mother – who is not a vegan – says it is the best mayo she has ever had. The risottos are excellent as well. I make the mushroom risotto for guests and they rave about it every time.Edit: I’ve now made even more recipes from this book! A couple of tips and insights:*Condiments and Dairy*1. ALL the condiments are amazing. The vegan butter is heaven. The teriyaki sauce – delicious. Ketchup – excellent. Mustard – amazing.2. Unless you have a Vitamix, make sure to *really* blend your soy beans when you make the soy milk. The 10 seconds she advises are not enough. Your okara should not be chunky (like mine was the first time).3. The ice cream base is phe-no-men-al. You can replace the water with soy milk to make it even more fantastic.*Meats*Listen, I live in the only place in the world with a vegan butcher shop, and the meats in this book are WAY better than theirs. I have now made all the vegan meats in the book (except the flaky unfish, which requires yuba…which I don’t have the patience to make). They are all fantastic. The chicken and mushroom burgers are the easiest to whip up, the ribs are the most delicious, and the unfish sticks and san francisco fab cakes (both of which have okara) are extremely filling! The steak recipe makes a lot, but it shouldn’t be served as is; you add it to things (like the *fantastic* bolognese sauce), or sear it/grill it with a marinade. It’s the only meat that she has which you need to add more things to after you make it. However, the recipe makes a bunch, so there’s that. At our house, we make the chicken and ribs most often. Mmmmmmm.*Cheeses*The cheddar cheese – you HAVE to make it. You have to. You must! This book was made later than her Artisan Vegan Cheese book, and the cheddar cheese in this one is even better than the one in there. Goes great on top of one of the breakfast sausages. The cheese mix for the mac ‘n cheese is so easy, yet so fantastic. I made a big batch of this for a party (no vegans present), and people kept asking me for the recipe.I just can’t say enough about this cookbook; it saves my family money, makes us healthier, and brings deliciousness into our lives. If you are a vegan, if you have to own it.
fernanda garza –
Me hubiera gustado mas fotos, pero aun asi esta padrisimo el libro. Si deseas iniciar con cocina vegana aqui te dicen como desde preparaciones básicas hasta elavoraciones mas complicadas. Muy completo. Lo recomendaria sin problema.
Laurah –
Lo compramos para un regalo, nos lo pidieron unos amigos veganos, a ellos les gustó mucho, que es lo que cuenta.
Pandora Luu –
Mi pento e mi dolgo solo di non averlo preso prima, questo libro. Pensavo fossero le solite ricette base, poi per fortuna ho fatto mente locale sull’altissimo livello dell’autrice e l’ho preso. È davvero stupendo, immancabile per ogni vegano e/o onnivoro salutista. Stra-consigliato
Meufapolo –
I’ll be making many things for less from this book and avoiding possible additives… thank you!
Marjolene Gauthier –
This book is amazing! It is now one of the main books I get inspiration from. It’s beautiful, well-written, the recipes are easy to follow, so far, I have done 3-5 in each category and they all turned up very good and yummy! It’s more than just a vegan recipe book, she also talks about being zero waste (or as much as we can be) and giving healthy tips and recipe choices such as cutting oil where we can. I love the cheese and unmeat sections because I’ve not often end up on recipes for these items. I would recommend this book to all my vegan-to-become friends or vegan friends that wish to stop buying industrial vegan package food. You do need to buy some “special item” (that are not often in non-vegan pantries) such as agar agar, nigari (to make your own tofu), vital wheat gluten and xanthan gum. These items are easily available everywhere now (even in Canadian Northern small cities like mine!). they are affordable and they last because you just need a little bit. Happy cooking!