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The Homemade Vegan Pantry: The Art of Making Your Own Staples Hardcover – June 16, 2015
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“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 magazine
About the Author
Entrepreneur 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.
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If you are trying to reverse disease using a whole foods plant based diet, abstaining from Sugar, Oil and Salt (S0S) then nuts and avocados are included in the exclusion list to reverse disease. But if you are healthy, not trying to loose weight, but trying to abstain from processed foods, then this book is a good 101 introduction into vegan substitutions. Just know there are better substitution than nuts which will cause weight gain.
1) Some of the recipes seem to be missing steps, or don't completely make sense. Example is the 'flaky unfish'. In paragraph 2, we are instructed to put the mixture in a pan, pat down, bake. Presumably this results in some type of solid mass. But in the next paragraph, it is referred to as 'they'. Are we supposed to cut it up? when? how big? Similar inconsistencies in other recipes.
2) The pictures are lovely, but wasted opportunity. Who doesn't know what a glass bottle of milk looks like? Would have been so much more useful to have some step by step pictures of some of the more unusual items, like yuba, or end products that I have no idea what they are supposed to look like when done (unfish sticks).
I think this book would have benefited from the editing and recipe testing taking place outside the inner sanctum, by people less familiar with the processes and products.
Still looking forward to trying out a lot of these recipes, and Ms. Schinner's passion and expertise is legendary.
So far, I've tried the almond milk and soy milk - both delicious, both easy but the resulting milks were quite different. I've tried the yogurt (I made mine with the chia seed variation) and it was really good - and easy! I don't normally like yogurt but I took some for lunch with berries and it was really good. I've also made the rejuvelac (and can't wait to use it to crank out some cheese) and the almond feta. The almond feta recipe alone is worth the cost of the book. It's SO GOOD! I haven't had dairy cheese in years and these cheese recipes are an excellent alternative. I also made the "Well crafted Mac and Cheese" - was really doubtful on this but it actually thickened up and tasted out-of-this-world good! I'll be keeping a jar of this mix on hand all the time for "junk food days" I don't have to feel guilty about later.
I'm looking forward to making the butter, the cheeses and the condensed soups to freeze ahead of time.
This is an amazing book - I've threatened to cook all the recipes in a book before but this time - I think I'm going to do it.