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The Homemade Vegan Pantry: The Art of Making Your Own Staples
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.
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.
224 pages, ebook
First published June 16, 2015
634 people are currently reading
2155 people want to read
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Displaying 1 - 30 of 113 reviews
October 10, 2020
So frustrating, this looks like it has some really good recipes but there is a big lack of photos, you pass 4, 5, up to 10 recipes sometimes before a photo appears, and they're not always of the finished product! We all know what tomatoes and olives and bread rolls look like, sometimes the illustration was of muesli or tomato soup, again even those from other planets are familiar with these foodstuffs. Try as I might my physic powers didn't tell me what 'fresh yuba' or 'see food cioppini' looked like. If a cookery book can't illustrate every recipe it should prioritise the ones you might not be able to imagine what they might look like.
I tried the mayo recipe, it's good, this has to be returned to the library now, some recipes look interesting, if I saw this cheaply second hand I would buy it but it's not on my high priority of recipe books to buy, which is quite a long list.
I really don't like it when a recipe chops between measurements, sometimes you're measuring in cups, this is okay if everything is in cups and then it's a ratio based recipe. Sometimes they swap between cups and ounces, I couldn't find any key that told me what a cup was so you can't be sure if you're using the right quantities in a recipe that uses both.
Much as I like to make so many things from scratch. I'm not fussed about making my own mustard or ketchup, these sort of items last so long I don't feel the need to make them. I've just found an amazing vegan butter available from Tesco's that costs £1 at the moment so I'm not going to try to make vegan butter either but maybe I'll give it a go when I'm retired.
I tried the mayo recipe, it's good, this has to be returned to the library now, some recipes look interesting, if I saw this cheaply second hand I would buy it but it's not on my high priority of recipe books to buy, which is quite a long list.
I really don't like it when a recipe chops between measurements, sometimes you're measuring in cups, this is okay if everything is in cups and then it's a ratio based recipe. Sometimes they swap between cups and ounces, I couldn't find any key that told me what a cup was so you can't be sure if you're using the right quantities in a recipe that uses both.
Much as I like to make so many things from scratch. I'm not fussed about making my own mustard or ketchup, these sort of items last so long I don't feel the need to make them. I've just found an amazing vegan butter available from Tesco's that costs £1 at the moment so I'm not going to try to make vegan butter either but maybe I'll give it a go when I'm retired.
November 19, 2019
NOTE Allergic people: although this is a book with vegan recipes, it's also useful for those allergic to seafood, eggs, dairy, meats, and some are gluten-free.
That said, it's sometimes frustrating how certain recipes (like, all the cheeses...) are not nut-free, nor are there alternative ways to make recipes without nuts.
Sometimes you might feel a need to make your own vegan staples, which can mean less packaging waste, more healthy ingredients, and having stuff ready when the mood strikes. It can cheaper, and sometimes also quicker (not always, some recipes are a lot less quicker than others). Some of the recipes have photos. The author is a vegan chef, cookbook writer, co-host on a tv show, and owns a vegan cheese company.
The recipes are divided like this: condiments, dairy/egg-replacing stuff, stuff for soups, meat replacements, pasta stuff, baking stuff, dessert things. Some recipes have oil-free and/or sugar-free versions. Each recipe comes with an introduction, and sometimes with variations and tips.
There's recipes, for example for: mayos, mustards, ketchup, flavor sauces (incl. worcestershire), pesto, dressings, jam, milk, cream, butter, yoghurt, cheese, stocks, tofu, tempeh, meat substitutions, fresh pasta, sauces, dry mixes, crackers, dough, and white chocolate. Some more 'full meal' recipes are also included, or at least they looked like that. Still, this is clearly more smallish-staples kind of a book.
I did feel occasionally that the laziness in me would prefer to just buy the stuff, but I'm glad these recipes and this book exists. And with some recipes I really would want to start making them. More variety and surprises than what I thought there would be. That's a great thing.
That said, it's sometimes frustrating how certain recipes (like, all the cheeses...) are not nut-free, nor are there alternative ways to make recipes without nuts.
Sometimes you might feel a need to make your own vegan staples, which can mean less packaging waste, more healthy ingredients, and having stuff ready when the mood strikes. It can cheaper, and sometimes also quicker (not always, some recipes are a lot less quicker than others). Some of the recipes have photos. The author is a vegan chef, cookbook writer, co-host on a tv show, and owns a vegan cheese company.
The recipes are divided like this: condiments, dairy/egg-replacing stuff, stuff for soups, meat replacements, pasta stuff, baking stuff, dessert things. Some recipes have oil-free and/or sugar-free versions. Each recipe comes with an introduction, and sometimes with variations and tips.
There's recipes, for example for: mayos, mustards, ketchup, flavor sauces (incl. worcestershire), pesto, dressings, jam, milk, cream, butter, yoghurt, cheese, stocks, tofu, tempeh, meat substitutions, fresh pasta, sauces, dry mixes, crackers, dough, and white chocolate. Some more 'full meal' recipes are also included, or at least they looked like that. Still, this is clearly more smallish-staples kind of a book.
I did feel occasionally that the laziness in me would prefer to just buy the stuff, but I'm glad these recipes and this book exists. And with some recipes I really would want to start making them. More variety and surprises than what I thought there would be. That's a great thing.
January 28, 2016
I became 100% vegan after watching Cowspiracy and Forks over Knives — both major eye openers. Major concept: consuming a cow's breast milk is not something human beings should be doing (because it is *not* natural!) but that idea is hard for a typical westerner to grasp. I know because I was one of them!
Ugh Cultural Conditioning.
I never thought I'd be able to forego cheese/creamer. Now the thought of putting anything animal related in my body is revolting to say the least. I've completely changed my lifestyle by becoming more conscious of what I put into my body and I feel fantastic.
This book is making the transition to being vegan much easier. The author does an incredible job of presenting the material. This book is for anyone who wants to create basic western-type staples most of us grew up with (bread, cheese, etc) —without the cruelty and guilt… and it tastes great!
Ugh Cultural Conditioning.
I never thought I'd be able to forego cheese/creamer. Now the thought of putting anything animal related in my body is revolting to say the least. I've completely changed my lifestyle by becoming more conscious of what I put into my body and I feel fantastic.
This book is making the transition to being vegan much easier. The author does an incredible job of presenting the material. This book is for anyone who wants to create basic western-type staples most of us grew up with (bread, cheese, etc) —without the cruelty and guilt… and it tastes great!
June 8, 2015
I am a new vegetarian (one full week!) who is flirting with the idea of becoming vegan, primarily because the food seems so interesting. As I start on this journey, I am trying to review my relationship with food, with an emphasis on how it nourishes my body. I'm not looking to limit my diet by making my food "meatless", but rather hope to expand the foods that I eat. I do prefer to make most of my food and tend to avoid many processed foods. Yes, I have been known to make my own egg noodles, cheese, and coffee creamer. So a book that provides inspiration and instruction in making make vegan versions of these things is great thing!
This book was on a list of highly anticipated vegan cookbooks for 2015 and I was fortunate to get an ARC from NetGalley. This cookbook lives up to the hype -- there are recipes in here for all types of pantry staples -- from simple dressings to homemade vegan cheeses to meat replacements. It is exactly what I was looking for to help me expand my diet. Overall, the cookbook uses ingredients I can find in my mid-sized city and has easy to follow step-ty-step instructions. As a bonus, there are beautiful photographs to serve as inspiration for the reader's culinary journey.
This is one of those books that cooks will want a hard copy of. So even with my ARC, I will be purchasing my own hard cover copy when it comes out. It is a great reference tool that will be in my kitchen for a long time.
This book was on a list of highly anticipated vegan cookbooks for 2015 and I was fortunate to get an ARC from NetGalley. This cookbook lives up to the hype -- there are recipes in here for all types of pantry staples -- from simple dressings to homemade vegan cheeses to meat replacements. It is exactly what I was looking for to help me expand my diet. Overall, the cookbook uses ingredients I can find in my mid-sized city and has easy to follow step-ty-step instructions. As a bonus, there are beautiful photographs to serve as inspiration for the reader's culinary journey.
This is one of those books that cooks will want a hard copy of. So even with my ARC, I will be purchasing my own hard cover copy when it comes out. It is a great reference tool that will be in my kitchen for a long time.
October 25, 2015
Absolutely fantastic, a cook after my own heart, who loves making from scratch and keeps waste to a minimum. Even the pulp from homemade soy milk can be used to make "fish" cakes - genius! I like her writing too, very friendly and funny without being effusive. I'd like to buy her a vegan beer sometime, I think we'd get on brilliantly.
With my husband recently going over to dairy free eating (in addition to our existing vegetarian lifestyle) I was dismayed at the idea of returning to, say, dairy-free spread and "fake" cheeses, as I loathe chemicals and processed food. This book has a recipe for homemade vegan butter as well as many different vegan cheeses which all sound amazing, and if I can make it work, maybe I'll join him!
A great addition to the vegetarian/vegan cook's library - in fact, I'd go so far as to say it's an essential.
With my husband recently going over to dairy free eating (in addition to our existing vegetarian lifestyle) I was dismayed at the idea of returning to, say, dairy-free spread and "fake" cheeses, as I loathe chemicals and processed food. This book has a recipe for homemade vegan butter as well as many different vegan cheeses which all sound amazing, and if I can make it work, maybe I'll join him!
A great addition to the vegetarian/vegan cook's library - in fact, I'd go so far as to say it's an essential.
May 22, 2016
This is probably the best cookbook I've ever bought. That is, it's the most useful and life-changing for me. I'm saving money, eating better, gaining skills and confidence in cooking... This is a must-have for vegans and vegetarians and would also be useful in any home kitchen, especially those who are frugal or want to eat healthier.
Miyoko Schinner's writing style and recipes are so easy to read and understand, they're almost comforting and encouraging. I've looked at recipes for foods that I'd never, ever imagined that I could make and thought, "Yeah, I can do that!" The best.
UPDATE: I've been making my own almond milk since my review, and everyone I've told always reacts like:
Then they ask me if it's easy or hard, how it's done, etc... Seriously, this book is a game-changer.
Miyoko Schinner's writing style and recipes are so easy to read and understand, they're almost comforting and encouraging. I've looked at recipes for foods that I'd never, ever imagined that I could make and thought, "Yeah, I can do that!" The best.
UPDATE: I've been making my own almond milk since my review, and everyone I've told always reacts like:
Then they ask me if it's easy or hard, how it's done, etc... Seriously, this book is a game-changer.
February 8, 2016
I almost fainted in ecstasy reading this book, absolutely giddy with the recipes. Vegan cookbooks continue to get better and better, and this one is no exception. Definitely a keeper!
May 24, 2017
This would have been worth it for the soup section alone ... the "Truly free-range chicken(less) stock," the "got no beef broth," the "rich see-food stock" all create the basis for absolutely outstanding soups. The sea-food cioppino is a revelation. (I don't know how authentic it is, I never liked sea food, so ....)
And the soup concentrates are very handy too!
And then there are the condiments - I am going to single out the vegan fish sauce - if you eat a lot of Thai food, you know how difficult it is to get a vegan dish, because oyster sauce and fish sauce are ubiquitous. You can get good vegetarian oyster sauce in the Asian shop (or make it yourself, without additives, from this book), but to find vegan fish sauce is harder. I used to substitute soy sauce and the dishes still tasted great, but there's no denying that thanks to Miyoko Schinner, my Thai food tastes more authentic.
The condensed non-dairy milk is also great and delicious in many Asian desserts.
Her white chocolate contains lecitihin, which is difficult to get, but the resulting chocolate tastes better than any commercial vegan white chocolate I tried so far (disclaimer: I am in Switzerland).
One of the bests cookbooks.
And the soup concentrates are very handy too!
And then there are the condiments - I am going to single out the vegan fish sauce - if you eat a lot of Thai food, you know how difficult it is to get a vegan dish, because oyster sauce and fish sauce are ubiquitous. You can get good vegetarian oyster sauce in the Asian shop (or make it yourself, without additives, from this book), but to find vegan fish sauce is harder. I used to substitute soy sauce and the dishes still tasted great, but there's no denying that thanks to Miyoko Schinner, my Thai food tastes more authentic.
The condensed non-dairy milk is also great and delicious in many Asian desserts.
Her white chocolate contains lecitihin, which is difficult to get, but the resulting chocolate tastes better than any commercial vegan white chocolate I tried so far (disclaimer: I am in Switzerland).
One of the bests cookbooks.
June 5, 2016
I bought this book because I live in a remote area that doesn't have access to many vegan items like vegan butter and yogurt. I was not disappointed. I love her icecream recipes, her basic biscuit mix, butter and the yogurt is the best I've tried. I give her applause for her well crafted instant macaroni recipe. I use it all the time for a quick sauce for casseroles when I don't feel like soaking cashews. I would recommend this to anyone who loves to make things from scratch.
Read
January 9, 2016This 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.
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. 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.
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.
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.
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. 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.
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.
May 19, 2021
A must have for vegetarians and vegans.
August 3, 2016
my dear grandmother was a polish immigrant from the old country, and i spent my childhood sitting in her kitchen watching her make her own everything. how rewarding to now be able to make my own kitchen staples--with animal-friendly and healthy ingredients. it makes me feel as if i am honoring her and tradition when ever i make a recipe from this book. fake meats and cheeses--and the vegan capitalist companies that produce them--be damned. this book hearkens to a distant past, where all food was sacred and made in the home with love. this is my personal perfect cookbook, and i dont hesitate to guess that anyone would find it special.
August 15, 2016
Schinner gives the recipes to stock any modern vegan's pantry with homemade staples, condiments, soups, pastas, sauces, and baked goods. The catch: recipes are hit or miss, very expensive, and often can be found for free online at vegan blogs WITHOUT having to buy this book. Great for reference if you need a quick fix when you can't find something in stock in the "various special diet stuff" section of the grocery store, but no reference that a quick google search can't fix.
February 29, 2020
This is an attractive book with a great set of clear, not hard to make recipes for vegan basics. If you want to try to make your own soymilk, or vegan cheese, or vegan approximations of meat, then this is a great place to start. It is nicely laid out and well illustrated too. Not every recipe in here is a must have (like the breads for example) but anyone who wants to do some vegan cooking will be interested.
July 5, 2015
I loved, loved this book! Being a vegetarian and loving to make everything homemade, it was right up my alley. I plan on trying the veggie burger recipe, ketchup and mayonnaise recipe ASAP. I also loved her Artisan Cheese cookbook and made several vegan cheeses with much success. If you like to cook vegan from scratch and get away from processed food, then I highly recommend it.
May 31, 2023
I really like the idea of making my own staples - knowing what goes into my food and also saving on the wrapping on packaged foods. I’ve read through the cookbook but haven’t tried the recipes. I’m going to start with condiments and soup bases and will come back to change my review if needed. My challenge is the dairy to non dairy items; they never taste anything like the original. If that’s the case, I’d rather go without. She’s known to have great cheeses so I’m also excited to try those recipes.
August 27, 2018
A guide to creating vegan versions of staple ingredients to stock the fridge and pantry--from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.
September 2, 2017
Another excellent resource for vegetarians/vegans! I don't own a lot of cookbooks anymore, but this one makes the cut!
October 21, 2017
This book is pretty rad. I haven't made anything from it yet, but was taking it for a spin from the library to see if it's worth purchasing. I think it might be...!
March 5, 2019
The ribs are INCREDIBLE.
April 10, 2020
Great cook book of all the staples! Would definitely have this in my kitchen if I had one, lol. I mean, Miyoko is the Vegan Culinary Queen!
June 3, 2020
Fantastic quick mouthwatering vegan recipes, can't wait to try them myself this weekend!
May 7, 2024
Some interesting recipes, but this book didn't really work for me, much as I liked the idea of making a number of things myself (e.g., cheeses, etc.)
November 4, 2019
Got some great recipes in here, such as the oyster sauce and teriyaki sauce. They aren't soy based so I can finally make my own. There's a good range of recipes in this book.
The bread recipes are so easy to make and delicious. So worth it to bake fresh bread. No kneading required
4/5 stars
The bread recipes are so easy to make and delicious. So worth it to bake fresh bread. No kneading required
4/5 stars
May 1, 2016
This is a pretty awesome resource for those wishing to go vegan while sticking to traditional flavours and dishes. There's a bunch of stuff I'm dying to try out, my only complaint is that almost all the recipes that have caught my eye either require ingredients that I don't have, have never heard of or ones I will have to make an effort to buy (as in not available at my local supermarket).
Still, it's a beautiful book that I'll be going back to and experimenting.
Forgot to add that this is not a book for those trying to lose weight. The recipes include nuts (especially cashews), organic sugar (which is still sugar), oils etc.
Still, it's a beautiful book that I'll be going back to and experimenting.
Forgot to add that this is not a book for those trying to lose weight. The recipes include nuts (especially cashews), organic sugar (which is still sugar), oils etc.
September 29, 2016
Um, this book is amazing. It's basically how to make super easy vegan versions of pretty much any condiment, soup base, yogurt/sour cream/nut milk, pasta sauce, bread, frosting, pancake mix, meat substitute, or salad dressing you could possibly want. It even tells you how to make your own tofu, and she talks about fresh-made tofu in such a way that I am actually kind of dying to try it (I know, whaaaat???)! She also writes with a sense of humor and a total lack of smugness that I find super refreshing. And a lot of these recipes literally take about ten minutes to make. Basically I am now officially obsessed with Miyoko Schinner!
October 20, 2017
I read it cover to cover when I finally got this precious book from the library (after a two month wait). With only three weeks to test so many good recipes, I've had such fun making dijon mustard, artisan crackers, cashew/soy milks and creams, melty cheeses, overnight breads, and rustic pasta. I even made a quiche with the flaxseed eggs (delicious of course).
What I love about Miyoko is that she inspires me to be in my kitchen making delicious food from scratch instead of stuffing junk food with weird ingredients in my mouth. She's one of the good ones, friends.
What I love about Miyoko is that she inspires me to be in my kitchen making delicious food from scratch instead of stuffing junk food with weird ingredients in my mouth. She's one of the good ones, friends.
October 1, 2017
Wow. This book is so great for making your own non-dairy, non-meat, and/or non-egg staples.
I've used recipes for butter, mayo, ketchup, ice cream, and condensed milk so far. It also goes into how to make lots of different fake vegan "meats".
It is great for someone looking to make their own alternatives because they can't find vegan versions in stores or want to have control over the ingredients and omit preservatives.
I've used recipes for butter, mayo, ketchup, ice cream, and condensed milk so far. It also goes into how to make lots of different fake vegan "meats".
It is great for someone looking to make their own alternatives because they can't find vegan versions in stores or want to have control over the ingredients and omit preservatives.
September 30, 2016
The recipes look easy enough with a few specialty ingredients I'd have to pick up on a trip to the health food store or from Amazon. The ranch type dressing is pretty good. It's a little more tart than I'd like, but I did have to use a coarsely ground mustard instead of dijon which will make it a bit more bitter. I'm excited to try making my own vegan cheese though!
January 15, 2019
A great book with vegan basics. Aside from usable, easy recipes this book looks stunning. You do need some tools for these recipes, but if you're into vegan cooking you're likely to have them already.
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