Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry Paperback – October 27, 2015
|New from||Used from|
The Amazon Book Review
Discover what to read next through the Amazon Book Review. Learn more.
Frequently bought together
Customers who bought this item also bought
“From simple to sublime, Lisa and Nicole create inspiring recipes from simple ingredients. The world needs this vegan cookbook!” ―Isa Chandra Moskowitz, author of Veganomicon
“Lisa and Nicole are...known around the world for their wholesome, effortless recipes that appeal to all kinds of lifestyles. I've made many of their recipes over the years and I'm always in awe of how simple the recipes are to prepare while still feeling fancy and special for any occasion.” ―Angela Liddon, author of The Oh She Glows Cookbook
About the Author
NICOLE AXWORTHY and LISA PITMAN are contributing photography and food editors for VegNews magazine, the premier print resource for the vegan community world-wide. Lisa holds a Raw Chef Certificate from the Matthew Kenney Academy while Nicole holds a Certificate in Plant-Based Nutrition from Cornell University and the T. Colin Campbell Foundation. They live in Toronto, Canada.
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
I contacted the author and she got back to me about an ingredient question. For "probiotic powder" she told me it's just capsules from the supplements section of the store, emptied and measured. That ingredient is used for yogurt, and the vegan cheese recipes. I'm really looking forward to trying some of those out, now that I know what I'm looking for. Thanks Nicole!
This book is on my short list of recommended books for new vegans because when you’re new to vegan cooking and you get inspired to make something but find it calls for something like buttermilk or sour cream (and you don’t have a vegan version on hand), knowing how to quickly throw it together yourself can save the day-- and save your desire to cook at all. Need sweetened condensed milk? No problem! Knowing how to make vegan versions of commonly purchased ingredients and condiments can make it easier for new vegans and vegetarians to know how to veganize an old family recipe.
Almost every recipe is gluten free or has a modification to make it so.
There are eighteen pages devoted to explaining how to stock the pantry, with helpful clarification of things like mirin and rice vinegar. If your kitchen is not already stocked with the list she provides, I encourage you to work towards getting it stocked adequately-- it makes a huge difference in your ability to throw things together. I’m a big believer in actually READING your cookbooks—they usually have a wealth of valuable information in the front chapters and this book is no exception. I especially like their suggestions for how to be efficient with your cooking, making certain things weekly, other recipes biweekly, others (used up more slowly) monthly, and others every six months.
A few notable recipes include Garlic Cashew Mayonnaise, Savory Egg Mix, Kale Chips (that don’t need a dehydrator), Better Butter, Cream Cheese, Simple Sour Cream and Snackworthy Cereal Bars. I’m making a care package for my niece at college now that will contain (among other things) the Snackworthy Cereal Bars, baggies of Cinnamon-Raisin Oats to Go, and Taco Seasoning.
Both authors (who are coincidentally both Canadian) are contributing photography and food editors for VegNews Magazine, which is hands-down my favorite food magazine. It’s devoted to a vegan lifestyle. Lisa holds a raw chef certificate from the Matthew Kenney Academy, which recently relocated to Venice, CA. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation—and she did the photography for the book, which is beautiful. And by the looks of them they are both young women, which goes to prove that you can accomplish great things (like a great vegan cookbook) at a young age!
I almost didn't purchase this book because I own both Miyoko's and Celine's. While I adore Miyoko's book there are certain recipes (white chocolate) which I would change for consistency reasons. Celine Steen's book is incredibly helpful and was the first on the market but I don't eat chemicals if I can get away from them.
I have read every page of this little gem and while I won't be making anything with oats all the gluten containing recipes have options at the bottom of the page. I truly apologize for not having tested the recipes yet as my kitchen is on the blink but I will and will adjust this review as necessary. I just don't know where I'm going to start - cheeses? cararmelized chai popcorn? icebox cake? lemon curd? candy? pie? cheesecake? caramel sauce? chocolate syrup? date paste? spice mixes? mustard? sauces, dressings and relishes of every description? breakfasts? yogurts and cooking essentials of every description? I just got started but the authors didn't. .
Count me amazed and totally grateful. Thank you ladies, for this book.