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The Homemade Vegan Pantry
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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.

About the Author

MIYOKO SCHINNER is a vegan chef, author of three cookbooks (Artisan Vegan Cheese,Now and Zen Epicure, andJapanese Cooking), co-host ofVegan Mashupon the Create Channel, and star of her own online show,Miyoko's Kitchen. She is a regular cooking instructor in the nationally renowned McDougall Program and at major vegan festivals and events around the country. Her vegan cheese company will begin shipping to natural foods stores in late 2014. Schinner has appeared in numerous publications and on television and radio, includingVegNews, Chicago Tribune, LA Weekly,NPR,ABC World News Tonight, San Francisco Chronicle, Washington Post, New York Post, andEating Well. Visit ArtisanVeganLife.com.

Reviews

"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

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