It’s about more than food. It’s about a mind-set that lets you slow down enough to care about what is truly meaningful: the luscious joy of creating simple but beautiful things, things that sing in your mouth with their purity and honesty, and then sharing them with others.
– Miyoko Schinner
I spent a lot of time with this book. Out of geographical necessity, I’ve become a dedicated kitchen do-it-yourselfer, which really isn’t a bad thing since I’m a sucker for recipes that show me how to make staples easily and without ingredients that make me cringe. In short, I’m having a blast cooking from Miyoko Schinner’s latest book, The Homemade Vegan Pantry: The Art of Making Your Own Staples. I was familiar with Miyoko from her earlier book, Artisan Vegan Cheese, and of course through her wonderful and achingly delicious mail-order cheeses (via Miyoko’s Kitchen), but this book goes well beyond vegan cheese.
It was not at all difficult for me to decide which recipe to make first. Although I usually avoid oils and plant-based butters, I absolutely could not resist (maybe it was the cover photo) making the crazy-simple glorious butterless butter (recipe shared below); I then worked my way through creamy soy milk to real tofu to fresh yuba to San Francisco fab cakes with capers; from zippy barbecue sauce to unribs (I brought these to a Fourth of July pig roast…); from mountain bars to as you like it crackers. I made the ale and brown sugar mustard (it’s mellowing on the counter “as we speak”) and the roasted tomatoes and tomato “elixir.” There is yet still so much more for me to make and taste.
What you’ll find inside:
- Dairy- and egg-free goodness
- All you need is soup
- The meat of the argument
- Magic and pasta
- The grains of truth
- Sweet endings
Other stuff to know: This isn’t “just” a book of staple recipes. There are full-on meals here – and enough desserts to satisfy the ragings of any sweet tooth. The photography in this book – by Eva Kolenko – is stunning. It fits so beautifully with Miyoko’s philosophy for the book and the homey feel of the recipes. Vegan Pantry is hardcover and has over 100 plant-based recipes – many of which can be made without added oil or refined sugars.
Thank you, Miyoko and Ten Speed Press for the opportunity to review this beautiful book and for the additional copy to give away.
Enter the giveaway below, but if your mouth won’t stop watering at the thought of Vegan Pantry, bypass these shenanigans and click here to order a copy!
CREAMY SOY MILK with NO BEANY FLAVOR
ROASTED TOMATOES and TOMATO “ELIXIR”
GLORIOUS BUTTERLESS BUTTER (with As You Like It Crackers)
- 11/2 cups melted refined coconut oil
- (not extra-virgin coconut oil)
- 1/2 cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk
- 1/4 cup canola, grapeseed, or light olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons liquid lecithin (see sidebar)
- Place all of the ingredients in a blender and process at medium speed for about
- 1 minute. Pour into a container of your choice—something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.
- Recipe reprinted with permission from Miyoko Schinner and Ten Speed Press.
- Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need to use two to four times the amount of the liquid lecithin called for.
- CULTURED BUTTER Replace the nondairy milk with 1⁄2 cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy milk.
- REALLY HARD BUTTER This is helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 21⁄2 cups or substitute deodorized cocoa butter for 1⁄2 cup of the coconut oil.
- WHIPPED BUTTER Increase the canola oil by 1 tablespoon and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.
- UNSALTED BUTTER This is often called for in buttercreams and some desserts. Simply omit the salt!
ZIPPY BARBECUE SAUCE
ALE & BROWN SUGAR MUSTARD
Connect with Miyoko:
- Facebook (Miyoko’s Kitchen)
- Facebook (personal)
Other books by Miyoko:
- Artisan Vegan Cheese
- The New Now & Zen Epicure
- Japanese Cooking: Contemporary & Traditional
ENTER THE GIVEAWAY!
I am definitely a do-it-yourselfer, as I am super wary of the majority of extra ingredients–stabilizers, preservatives, sugars, etc.–added to most foods. Thus, there are a lot of the more adventurous vegan items I have never had a chance to try out! Very keen to check this out
I make my own kombucha. I would love to make my own vegan yogurt and vegan butter
OMGoddess! I’m so excited! I just ordered this book off of Amazon! NOw I’m even more stoked to get it. ❤
A combination of both. I prefer DIY, but sometimes it’s necessary to get the commercial staples. I would love to own this book. Thanks for the giveaway.
This book looks incredible! I love to make just about everything myself because it always tastes better!
i try to do myself as much as I can. avoid additives and chemcals. this book would be awesome!
Excited to make her yuba bacon recipe!
Been doing a lot of DIY lately to avoid processed food. This sounds like a great resource!
Sometimes I feel like a project, and sometimes I don’t. So there are times when I make my own and times when I buy. And like you said, there are situations born out of geographical necessity that insist that I make it myself.
I try to DIY as much as I can but sometimes cannot because of health issues. I love many of the DIY recipes I have found–they have been so much better than the commercial products!
Miyoko is such an amazing leader for women in the plant based movement. I’ve probably eaten a little too much of her cheese, but I would love to try out some of her other recipes.
in my fantasy, non-new nurse life, i make everything from scratch… hoping to get back to that soon!
I’m half & half. Some things I like to make homemade, but I’m not above using convenience foods when necessary. Homemade is better for most everything, but there are only so many hours in the day.
I prefer to make my own staples, although I will buy commercial when really needed. Otherwise, nothing tastes better than homemade.
I’m a little bit of both,but it’s more fun to DIY.
I would love to be more of a do it yourselfer, and I think this cookbook would be a huge help!
I’m a DIY-er! It saves so much money and I have the time!
I love doing things myself. It sounds like her new book is just what I’ve been looking for!
I like to DIY whenever possible. This book looks amazing!
I am a food recipe do it yourselfer!! and enjoy every minute of it. So much fun!! I NEED NEED NEED THIS BOOK!!!
Always do it myself! The disgusting things and long long long ingredient list on vegan products is terrible!
I’m transitioning from using commercial products to more DIY. Looks like this book would be very helpful with the transition. Thanks for the giveaway!
I go for a little bit of both, but I am starting to make a lot more food myself.
Ohhh yeahhh…! For sure. I’m a food recipe do it yourselfer . Thanks for this wonderful giveaway. I don’t know if it is open to Canadian fellow, but I take the chance and hope so…
Omg everything looks so good, especially that zippy barbecue sauce. I’m a huge bbq sauce lover and that one looks so rich and thick!
I’m DIY most of the time.
I shall look out for this book, it sounds really useful.
ThIs book looks amazingly! I can’t wait to try everything! Doing the DIY these days.
I do a combination… Sometimes making my own and other times purchasing if I’m using small amounts and don’t need much. Love the homemade staples to make, though. Have Miyoko’s Cheese book and have used her blog, so definitely hoping to win her newest book! It’s up there on my wish list!!
Nice! Lovely to see another beautiful vegan blog.
This book looks amazing! I usually buy pre-made things to save time, but everything looks so good I need to try it.
I mainly go for commercial products and do DIY on occasion.
I don’t like the taste of many ready made sauces, so I always make my own. I want to make my own vegan butter because the one available here in the Netherlands doesn’t taste good. I also would like to make my own bread and more – I just have to make time for it!
I’m a DIYer.
I am a DIYer for most food, buying very little processed food, but I do tend to buy commercially produced household products.
I absolutely love making my own pantry staples so this book looks like heaven!
I love Miyoko’s Kitchen she has wonderful vegan cheese, my Favorite is the Ash cheese. So creamy with a slight tang and smokeyness to it. Absolutely Delicious! Wish she still had stock left of the wine soaked fig leaf wrapped cheese last time I ordered. This new book sounds great as I usually buy my condiments and it can get very pricey. Thanks for the give away.
I do both. Depends how difficult the DYI is.
This seems so easy! Yes, I would like to try this and other diy recipes. Especially cheeses, my faves
I’m a little of both and hoping that in future, I can be more of a DIYer
I do both. I would love to learn to make mustard!
This seems so simple, I love it. As a T2 diabetic, I’m moving away from animal products…then was fortunate enough to find this site. When you include these recipes, I’m thrilled! DIY cheese, butter, crackers, breads…what’s not to like about being Vegan?!
Wow, I really need this book…
This sounds AMAZING!
I would love to make everything myself, but I am so short on time these days! I can only look at what others do and reach for my wallet instead. 🙂
Oh my GAWD, that butter. I audibly exclaimed “Oh wooooow.” I definitely want to try making this! I’m a DIYer for sure, but I also love buying and supporting vegan products 🙂
I do both do-it -yourself and buying premade, depends on what else is going on.
Normally I buy products, but I would love to learn to make my own!
DIY all my life! Used to grind our own flour for bread 36+ years ago.
not to mention tofu (and soymilk) and tempeh, and much, much more.
I like to try to do it myself, but I’m still learning how to cook so I use a lot of premade stuff too.
I am a do it yourselfer for sure! But I do suffer from fibromyalgia and do keep a few “cheats” as i call them in the house for days when my body is unable to function on a basic human level 🙂
I love to make my own bread. I have made preserved lemons, Harissa, and jam (unsuccessfully)
Cooking is my job so for the most part I make everything myself. I am most excited for her soymilk recipe. The butter too, because I really dislike EB.
My daughter cooks more often than I do but we both use cookbook recipes more than prepared vegan meals.
Looking forward to making some of the cheeses without oil. So many interesting things to try….
I make my own nut milks, but can’t wait to make my own vegan kefir and butter!!! Love making things that don’t have all the extra chemicals, and taste great!
would love to win!
For the most part, I like to concoct my own recipes (I have ADD and sometimes leave out ingredients when trying to follow a printed recipe!). But, when I work hard to follow all the steps properly (for a delicious sounding/looking dish), I am abundantly happy and usually quite satisfied with the outcome!
I don’t have a lot of time for cooking, but I’ll be retiring soon, so I’m looking forward to more time in the kitchen.
It depends on the item. Generally I prefer to make my own from scratch unless I’m in a hurry or it’s something super complicated to make.
I can’t wait to try this! 🙂
I use some commercial stuff (Earth Balance!) but I make my own spaghetti sauce, BBQ sauce, etc.
I generally buy commercial stuff because, with my paycheck, it’s easier to shell out a little more for a commercial product than to buy the big, bulk things that I would need to start making my own. I’m easing my way up there, though, and I absolutely love making my own stuff whenever time and money allow!
DIY all the way, from non-dairy milk to fresh milled flour, home made is always better!
I am a total DIYourselfer!! We make our own nut milks, my husband has had a sourdough starter going for over four years now, so we make our own breads! I think making from scratch is the way to go. I know exactly what is in the foods I prepare for myself and my family! No guessing.
This weeks DIY foods include garlic hummus, coconut bacon, veggie cheeze sauce and chocolate chip cookies.
I don’t make much from scratch except for bread from time to time but all these recipes look great.
I like to diy but buy organic commercial foods.
This is just the sort of book that inspires me.
While there isn’t the plethora of choice of vegan products here in Australia, I can’t say I am particularly enamoured with the choices we do have. Or what goes into them.
The fewer staples I have to buy, the less reliant I am on multinationals deciding what my family eats. I’d love a copy of this book. It looks amazing. 🙂
I do some of both, but I prefer DIY when I have the time and energy.
I usually buy it prepared.
It is my desire to make almost everything from scratch but the sad reality I buy most of it.
I love all of her books. i have the cheese book & love it! 🙂 This book sounds very interesting! x
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I have just started making making nut cheeses and I am loving how they taste. This book looks very beautiful!
I much prefer to DIY!
Brilliant idea for a cookbook!
There are plenty of short cuts in my refrigerator and pantry, but I also like to make staples from scratch. I can’t remember the last time I bought salad dressing and we eat salads pretty much every day! The condiments section of Miyoko’s book is very enticing! Thanks for the giveaway!
I always make my own granola!
I want to be more DIY but I tend to grab the commercial products.
This is a vegan cookbook that definitely needs to be in my kitchen!
fantastic giveaway! i’m still pretty new to veganism, so tend to rely on ready-made ingredients. this book looks like a fabulous way to start making things from scratch!
I have been making my own vegan butter using an almost identical recipe from another website for about a year or so. I don’t think I will ever go back to store bought. I love knowing what it is I am eating. I will try this version on for size as it is a little less time consuming and I have mucho respect for the author.
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