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!