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Miyoko Schinner

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The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook] Kindle Edition

by Miyoko Schinner (Author), Isa Chandra Moskowitz (Foreword) Format: Kindle Edition

4.7 2,753 ratings

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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.

Print length

226 pages
Language

English
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On Kindle Scribe
Publisher

Ten Speed Press
Publication date

June 16 2015
File size

77489 KB
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Product description

Review

“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 --This text refers to the hardcover edition.

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. --This text refers to the hardcover edition.

Product details

ASIN ‏ : ‎ B00NRQXT70
Publisher ‏ : ‎ Ten Speed Press (June 16 2015)
Language ‏ : ‎ English
File size ‏ : ‎ 77489 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 226 pages
Page numbers source ISBN ‏ : ‎ 1607746778

Best Sellers Rank: #234,755 in Kindle Store (See Top 100 in Kindle Store)
- #80 in Cooking with Herbs, Spices & Condiments (Kindle Store)
- #189 in Culinary Arts & Techniques (Kindle Store)
- #275 in Vegetarian Cookbooks (Kindle Store)

Customer Reviews:
4.7 2,753 ratings

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Miyoko Schinner

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Miyoko has been delivering up her style of gourmet vegan cuisine to the public for decades through her many enterprises, including a restaurant, natural food company, cooking classes, lectures, and books. Her titles include the groundbreaking book, Artisan Vegan Cheese, and the most recent, The Homemade Vegan Pantry. Miyoko is the founder of Miyoko's Kitchen, makers of artisanal vegan cheese available at key retailers and online at http://miyokoskitchen.com/. She is co-host of Vegan Mashup, a cooking show on the Create Channel and seen on PBS.

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Carolyn Brownell

Loved

Reviewed in Canada on July 11, 2023

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I got this as a gift for my parents, who have become vegan in the past few years. They love it and use it regularly.

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sockeye

For people who don't mind spending time to make the best

Reviewed in Canada on December 10, 2019

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Seriously, if you usually go for recipes that say ‘quick and easy’ I think you are going to want to steer away from this. On the other hand if you just want to get it right and have it on hand such as your own tofu, tempeh, butter and not have to worry about the ingredients the store bought stuff has this should be yours. I took it out of the library a few times then realized I wanted it in my hands, yeah, not kindle, I would just print it out anyway and it looks like i might make a ton of these recipes which by the way kind of doveltail...you will find other recipes incorporating each other. And besides feeling better about knowing what is in your food you are going to save money because besides being highly processed store bought vegan meals are not cheap.

5 people found this helpful

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K

Such a great cookbook!

Reviewed in Canada on July 29, 2021

Verified Purchase

I had been wanting this book for quite a while. It's got a bunch of vegan recipes for staples like butter, ketchup, mustard, nut milk and cheese, as well as "meats", and more. I haven't had a chance to make all of the recipes yet, but the couple I've made have been great. Easy to read instructions with stories and ideas.
My one complaint is that the soy milk recipe in the book simply does not turn out great. My soy milk comes out quite bitter and I just can't make it work :(

Reviewed in Canada on February 15, 2020

Verified Purchase

I absolutely love this book. I live in the country and only visit town once a week - and the grocery store. I make everything from scratch and it always tastes better so I wanted to try making more 'staples'. I have made several from this book. I've made the mac and cheese mix,curried squash soup, and Alfredo sauce which have all been amazing but I am SO excited about the 'butterless butter', jam and French Baguette! They have changed my life!! Looking forward to making the Ale and brown sugar mustard, Lemon Curd and Pizza Dough next. Buy this book....the recipes are so easy, fast and very yummy and you WILL save money over store bought which is another reason I make everything myself.

One person found this helpful

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BMV

Great but could be better

Reviewed in Canada on July 1, 2018

Verified Purchase

This book is innovative, immaginative and very useful for a ideas and the recipes are great. The only problem I have with it is tha the author is lacking in explaining some of the procedures. For example, the baguettes. I'm an avid bread maker but she doesn't say which consistency the dough should have when it's considered mixed. It's a no-kneed dough and since I'm a traditional bread maker, should it be lose, stiff, simply mixed with no lumps??? The quantities would be better in grams and ounces especially for cheese and pastries. The rejuvelac recipe doesn't say what the mixture should taste like, just that it will be cloudy and bubly, but what if it's gone over, what shall I aim for...
I'm all for experimenting but in buying this book, I would rater that the author did not leave it so vague for some recipes as they should have been tried and tested.

17 people found this helpful

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Kelly

Great book

Reviewed in Canada on April 20, 2020

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I bought this book based on the reviews and also the recipes shown on the buying page .

I am newly vegan about 2 months and have been struggling to find good alternative sauces and cheese . Also I haven't had store bought vegan meat substitutes that I like yet . This book is exactly what I needed

I have been reading through it and making a grocery list I can't wait to start making the recipes

It's 100% worth buying especially if your new to veganism and don't know how to make your own dairy and meat substitutes from scratch. This book seems to be covering it all.

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Marjolene Gauthier

My #1 vegan recipes book

Reviewed in Canada on July 25, 2017

Verified Purchase

This book is amazing! It is now one of the main books I get inspiration from. It's beautiful, well-written, the recipes are easy to follow, so far, I have done 3-5 in each category and they all turned up very good and yummy! It's more than just a vegan recipe book, she also talks about being zero waste (or as much as we can be) and giving healthy tips and recipe choices such as cutting oil where we can. I love the cheese and unmeat sections because I've not often end up on recipes for these items. I would recommend this book to all my vegan-to-become friends or vegan friends that wish to stop buying industrial vegan package food. You do need to buy some "special item" (that are not often in non-vegan pantries) such as agar agar, nigari (to make your own tofu), vital wheat gluten and xanthan gum. These items are easily available everywhere now (even in Canadian Northern small cities like mine!). they are affordable and they last because you just need a little bit. Happy cooking!

6 people found this helpful

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Evelyn

Excellent resource

Reviewed in Canada on August 21, 2022

Verified Purchase

A lot of great recipes, some with bulk quantities making it easy to get a lot accomplished in a shorter time frame. So far recipes that I've made from it have been fantastic

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Michael

Save money and never run out of ingredients

Reviewed in the United States on September 29, 2023

Verified Purchase

This book changed my life. I make everything from scratch now and have a whole new appreciation for cooking (though I call it “making” since I have more fun making the base ingredients than putting them into a meal). I haven’t bought ketchup or mustard since I learned how to make them, and I no longer buy bread from the store since it’s so easy to make a baguette.

Try her “Artisan Vegan Cheeses” book too if you’re interested in making your own cheeses. The cashew-based sun-dried tomato and basil cheese spread is my favorite snack and I always have a batch ready to eat in the fridge.

I save money and eat healthier. Stock up on the shelf-stable items you need to whip up the essentials whenever you need them, and you’ll never run out!

10 people found this helpful

veganforest

The Essential Guide to Making Delicious Vegan Staples - Wouldn't Be Without It!

Reviewed in the United States on January 9, 2016

Verified Purchase

This is the book you need to get started creating vegan staples. If I could choose only one book out of all of the books I purchased last year, this would be the book I would keep.

Miyoko's recipes are simple, require mostly standard ingredients, and create some of the most fantastic vegan food I have eaten to date. There is a reason that Miyoko's recipes for vegan cheese come out so good - she actually sells her vegan cheese online. With this book you can make your own ketchup, butter, unribs, unsteak, unchicken, vegan fish sauce, and teriyaki sauce! You can make vegan mozzarella that bakes, browns, and crisps up on a pizza. You can make vegan ice cream and vegan yogurt. You can make a roll of vegan chocolate chip cookie batter you can cut off pieces of and use as needed.

I am sharing pictures of a pizza I made with the vegan mozzarella cheese from this book, a pork chop I made using the Unpork recipe, and tofu red curry I made where the essential ingredient was Miyoko's vegan fish sauce.

There are specialty ingredients that certain recipes require and I would make sure to purchase the recommended ingredients and not attempt to substitute other ingredients that may seem similar. For instance, the liquid soy lecithin is essential to the Glorious Butterless Butter recipe. When tapioca is mentioned for the cheese recipes, you will need to use tapioca flour. For the fermented tofu liquid for the vegan fish sauce, purchase a bottle of fermented tofu from an Asian grocery store that appears clear - if the fermented tofu is darker or reddish, that means it has chilies in it, and you will not want to use that kind of fermented tofu for this recipe. I contacted Miyoko through her website and she was very helpful in clarifying what specific items were required and where to purchase them. She is incredibly kind and responsive.

When you are culturing your vegan cheese, I found it worked better when I waited the full two days for the cheese's ingredients to culture. If you want to start with a recipe that is a surefire hit, I would highly suggest the Unsteak recipe.

If you don't drink alcohol, for recipes that have mirin and wine incorporated, you can find mirin and non-alcoholic wines that have the majority of the alcohol removed. I used Honteri Mirin from the local Asian grocery store and Fre Alcohol Removed Merlot. While the book suggests to use mirin that only incorporates rice and koji (and this is the perfect choice if you do not have an alcohol free household), I found that the flavors were still there with the Honteri Mirin while the alcohol was not.

While you are using this book, you will notice that a number of recipes incorporate multiple variations. The cashew cream recipe page alone has additional recipes for bechamel, alfredo, and mushroom sauce. The Glorious Butterless Butter recipe has four variations you can try after trying the main recipe. I love how comprehensive this book is. After the recipe for flax seed egg whites, Miyoko includes recipes for flax seed omelets, frittata, and quiche. You can make ice cream or gelato or sorbet, homemade jam, mustard, and mayonnaise, bread, crackers and cakes - the list of different recipes this book incorporates can really stock your entire vegan pantry. There is even a recipe for cinnamon rolls. I made the ketchup recipe in about 5 minutes with ingredients I already had in my fridge and pantry. It was worlds better than the corn syrup based ketchup you can typically find at the store.

If you are a fan of seafood but are vegan and haven't found good recipes that incorporate the flavors you have been missing, Miyoko has a whole section of this book dedicated to vegan seafood. You can make vegan fish, crab cakes, chowder - even vegan fish sauce! The vegan fish sauce has to be my favorite addition to Thai dishes. It brings back all of the subtleties of flavor I missed in the dishes I used to love before I was vegan. It's so good that I will probably use it the next time I order Thai food takeout - there is nothing like having the essential flavors and nuances of Thai food on my palate again.

This book is absolutely the most comprehensive and detailed recipe guide I have found to vegan cooking. Miyoko knows vegan cooking and everything I have made using this book has been absolutely delectable. It would be the first book I would recommend to a friend who was newly vegan.

826 people found this helpful

C. White

Such a practical book!

Reviewed in the United States on September 17, 2023

Verified Purchase

This book should be on the cookbook shelf (or bookcase for me) of every plant-based person who likes to cook. I’ve marked many recipes to try. I’ve already made a bunch of them. I especially like the Pumpkin Dinner Rolls, and I’ve made them 3 times already. They are so easy & so good!

4 people found this helpful

Dee Dyer

Cookbook Stays on my Kitchen Counter

Reviewed in the United States on May 28, 2016

Verified Purchase

I seldom write cookbook reviews since I find that most cookbooks have a few good recipes and the rest are either so-so or are not very good at all. I waited some time to review this one because I wanted to try most of the recipes before reviewing it and wanted to try them several times to make sure that they consistently turned out well.

I have been a vegan for many years and am an experienced vegan cook. Part of my reason for becoming a vegan was to provide healthy food for my family and that includes not only eating plant-based foods, but also avoiding processed foods when possible. This cookbook helps me do both by providing delicious and, for almost all recipes, quick results. It is the only cookbook I have, and I have over a hundred of them, that never leaves my kitchen counter.

Some of the recipes that I have made include Sqeeze Bottle Yellow Mustard, Dijon Mustard, Ale and Brown Sugar Mustard, Oil Free Eggless Mayo, Classic Eggless Mayonnaise, Basic Ketchup, Teriyaki Sauce, Zippy Barbecue Sauce, No-anchovy Worcestershire Sauce and That Bottle of Italian Dressing. All of them are easy and very quick to make with the exception of the Dijon Mustard which is easy to make but has to ferment for about a month--well worth the wait. The Oil Free Eggless Mayo is much better than anything you can buy in the store and the Classic Eggless Mayonnaise is so good that we like it better than any "real mayonnaise" that we have had. The Basic Ketchup takes no time at all to make and leaves store brands, vegan or not, in the dust. This is just a sampling of the condiments section.

Once you have made the Almond Milk and coffee creamer, you will never be able to buy those products again. They are so good. I liked the soy milk just fine but still think Silk soy milk is better. I mix the two to at least dilute the bad stuff in the store-bought soy milk.

The two butters, Glorious Butterless Butter and the cultured butter, are both wonderful and so much cheaper than the vegan brands in the supermarket. We like the cultured butter better and I always make this if I have the almond milk yogurt on hand. Both are easy and quick to make. The almond yogurt mentioned earlier is very very good. I find that if I add a little more agar powder and arrowroot powder and cook it a little longer in the yogurt maker, I get the consistency and flavor of Greek yogurt. I make it both ways and the family loves them.

We love the Oil Free Melty 'Pepper Jack' " Cheese, the Oil-free Melty Mozarella, and the Oil-Free Melty Cheddar "Cheeses". The Vegan Parmesan "Cheese" is very good but a pain in the neck to make. The Not Nog is so so good and we were thrilled to be able to have what tasted like eggnog during the holidays (I like this made with almond milk rather than soy and made the almond milk base a little thicker for this).

If you are like me, you have probably thrown up your hands thinking that you would never find good vegan broths. The vegan Chicken(less), Got No Beef and Mushroom broths are wonderful. The hot dogs made with the vegetables left over from the beef broth are better than the real thing and far better than the analog ones in the stores. They take a little time but are well worth it. The curry soup made with the leftover vegetables used to make the no-chicken broth is out of this world. The "Un-ribs" are well worth the time it takes to make them. We just stuff ourselves when I make them--we have no self control when it comes to these things.

I have missed seafood a lot since becoming vegan; this cookbook has recipes for fish, fish sticks, crab cakes and seafood chowder...that are very very good.

I will mention just a few more wonderful things offered in this book and then call it a day. The cake mixes and baking mixes are real time savers and come together so quickly; the recipes for biscuits, pancakes, brownies and cakes made using these mixes are decadent; you won't miss the lack of animal products at all.

The only recipe that I could not make no matter what I tried was the sour cream. If anyone has made this successfully, I would love to hear from you.

If I had to give up all but one cookbook, this is the one I would keep.

230 people found this helpful

Lovelight

amazing

Reviewed in the United Kingdom on September 5, 2023

Verified Purchase

This is exactly what I needed. All the extras to make yourself to go with your meals. Condiments. Can't wait to get started. Highly recommend.

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The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook] Kindle Edition

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