The Homemade Vegan Pantry

Description

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.contents
foreword by isa chandra moskowitz  8
introduction  10
condiments  15
classic eggless mayonnaise  16
lemon cashew mayo  18
oil-free eggless mayo  19
squeeze bottle yellow mustard  20
dijon mustard  21
ale and brown sugar mustard  22
basic ketchup  24
erster (oyster) sauce  26
teriyaki sauce  27
vegan fish sauce  28
zippy barbecue sauce  30
no-anchovy worcestershire sauce  31
roasted tomatoes and tomato “elixir”  33
roasted tomato skin pesto  36
that bottle of italian dressing  38
ranch dressing  39
creamy no-oil caesar dressing  41
not-tella chocolate hazelnut spread  42
any-fruit chutney  43
jam: the easy, cheat method  44
grape and wine jelly  46
fig and lavender jam  47
dairy- and egg-free goodness  49
creamy soy milk with no beany flavor  51
cashew milk  53
almond milk and coffee creamer  54
cashew cream  56
cashew or almond crème fraîche  57
glorious butterless butter  58
nice, thick nondairy yogurt  60
amazing cultured creamless sour cream  63
flax seed egg whites  64
flax seed meringue  67
oil-free melty “pepper jack”  70
oil-free melty “mozzarella”  72
oil-free melty “cheddar”  73
almond “feta”  74
vegan shaved “parmesan”  77
not nog  78
better than whipping cream and topping  79
all you need is soup  81
truly free-range chicken(less) stock  82
got no beef broth  83
rich see-food stock  84
mushroom stock  85
brilliant bouillon  88
tomato soup concentrate  90
mushroom soup concentrate  91
cream of broccoli soup concentrate  92
see-food cioppino  93
see-food chowder  95
curried butternut squash and
coconut soup  96
the meat of the
argument  99
real tofu  100
fresh yuba (tofu skin)  102
canadian yuba “bacon”  103
tempeh  104
flaky unfish  106
unfish sticks  107
san francisco fab cakes with capers  109
“breast” of unchicken  112
gold nuggets or buffalo “wings”  114
unpork  116
unribs  117
veggie dogs  120
italian unsausages  121
smoked apple and beer unsausages  123
marvelous breakfast unsausages  124
peppy unpepperoni  126
unsteak  127
italian neatballs  131
the real unburger (aka now and
zen burger)  133

magic and pasta  137
15-minute rustic pasta  138
gluten-free brown rice pasta  139
buckwheat pasta  140
the methodology of marinara  142
porcini bolognese sauce  145
umbrian tartufo sauce  146
vodka sauce  148
spinach and caper sauce  149
well-crafted macaroni and
cheese mix  151
silky mac ‘n’ cheese sauce  153
oven-cooked polenta  154
the grains of truth  157
classic pancake and biscuit mix  158
buckwheat pancake and waffle mix  162
oil-free superfood granola  165
granola unleashed  166
mountain bars  168
gluten-free crunchy polenta
and seed crackers  170
delicate flax seed crackers  171
as you like it crackers  173
focaccia  175
basic french baguette  176
pumpkin dinner rolls  179
basic yeasted sweet pastry dough  181
easy refrigerated pizza dough  184
quick cornmeal pizza crust  185

sweet endings  187
white cake and baking mix  188
chocolate cake and baking mix  190
french buttercream  195
french chocolate buttercream  196
lemon curd  198
custard  200
homemade vanilla extract  203
caramel sauce  205
white chocolate  206
condensed nondairy milk  207
basic ice cream base  208
luscious low-fat vanilla oat gelato  211
luscious low-fat chocolate oat
gelato  212
fresh fruit sorbet  213
slice and bake chocolate chip
cookies  215
florentine cookies  216
chocolate almond polenta puffs  217

acknowledgments  218
index  219“Miyoko’s recipes for vegan basics are thoughtfully crafted and the photography is so artistic and inspiring that I can hardly wait to start cooking! It is a beautiful book that would make a great gift for any occasion.” 
— Alicia Silverstone, vegan activist, actress, and author of The Kind Diet and The Kind Mama

“Showcasing a mouthwatering array of condiments, stocks, pastas, classic comfort foods, and more, The Homemade Vegan Pantry will show you how fun and delicious it can be to make your favorite food staples at home. Miyoko’s culinary genius shines through in every recipe and the photos are nothing short of sublime!”
— Jason Wrobel, celebrity vegan chef and host of How to Live to 100 on the Cooking Channel

“The Homemade Vegan Pantry makes world-class vegan dishes possible for everyone at every skill level. This is all thanks to Miyoko, a chef who…brings a passion to her recipes that gets both herbivores and omnivores excited.”
— Isa Chandra Moskowitz, author of Isa Does It

“Store-bought vegan foods are aften processed to compensate for nonvegan ingredients, but as chef Miyoko Schinner argues, it’s easy to make tasty staples at home, from eggless mayo to pancake mix.”
— Time magazineEntrepreneur for 30+ years in the food world as a bestselling author, chef and creator of delicious, decadent, healthful plant-based food, MIYOKO SCHINNER is dedicated to pleasing the omnivore’s palate in all of us. She refuses to give up on those who haven’t made the switch to plant-based foods and continues to offer progress through the senses, not just the intellect, using diverse avenues. These have included a restaurant and natural food company that distributed products nationwide and supplied cookies and pastries to United Airlines.
 
Inspiring the general public through her 5 cookbooks, including the best-selling and “groundbreaking” Artisan Vegan Cheese and the just-published The Homemade Vegan Pantry, Schinner also recognizes that not everyone will take up the cause in their own kitchens. To answer this call, in 2014, she launched an artisan vegan cheese company, Miyoko’s Kitchen, which set out to redefine the category of “cheese” with its unctuous, decadent, delicious flavors of handcrafted cheeses made from nuts. Miyoko’s Kitchen currently ships nationwide through ecommerce as well as regular distribution channels, and exports to Australia and Hong Kong.
 
No stranger to public speaking or media attention, Schinner also co-hosts the national cooking show Vegan Mashup, presents live at major events around the country, and is frequently featured in national and local media.CN

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