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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.

Table of Contents

contents
foreword by isa chandra moskowitz 8
introduction 10
condiments 15
classic eggless mayonnaise 16
lemon cashew mayo 18
oil-free eggless mayo 19
squeeze bottle yellow mustard 20
dijon mustard 21
ale and brown sugar mustard 22
basic ketchup 24
erster (oyster) sauce 26
teriyaki sauce 27
vegan fish sauce 28
zippy barbecue sauce 30
no-anchovy worcestershire sauce 31
roasted tomatoes and tomato "elixir" 33
roasted tomato skin pesto 36
that bottle of italian dressing 38
ranch dressing 39
creamy no-oil caesar dressing 41
not-tella chocolate hazelnut spread 42
any-fruit chutney 43
jam: the easy, cheat method 44
grape and wine jelly 46
fig and lavender jam 47
dairy- and egg-free goodness 49
creamy soy milk with no beany flavor 51
cashew milk 53
almond milk and coffee creamer 54
cashew cream 56
cashew or almond creme fraiche 57
glorious butterless butter 58
nice, thick nondairy yogurt 60
amazing cultured creamless sour cream 63
flax seed egg whites 64
flax seed meringue 67
oil-free melty "pepper jack" 70
oil-free melty "mozzarella" 72
oil-free melty "cheddar" 73
almond "feta" 74
vegan shaved "parmesan" 77
not nog 78
better than whipping cream and topping 79
all you need is soup 81
truly free-range chicken(less) stock 82
got no beef broth 83
rich see-food stock 84
mushroom stock 85
brilliant bouillon 88
tomato soup concentrate 90
mushroom soup concentrate 91
cream of broccoli soup concentrate 92
see-food cioppino 93
see-food chowder 95
curried butternut squash and
coconut soup 96
the meat of the
argument 99
real tofu 100
fresh yuba (tofu skin) 102
canadian yuba "bacon" 103
tempeh 104
flaky unfish 106
unfish sticks 107
san francisco fab cakes with capers 109
"breast" of unchicken 112
gold nuggets or buffalo "wings" 114
unpork 116
unribs 117
veggie dogs 120
italian unsausages 121
smoked apple and beer unsausages 123
marvelous breakfast unsausages 124
peppy unpepperoni 126
unsteak 127
italian neatballs 131
the real unburger (aka now and
zen burger) 133


magic and pasta 137
15-minute rustic pasta 138
gluten-free brown rice pasta 139
buckwheat pasta 140
the methodology of marinara 142
porcini bolognese sauce 145
umbrian tartufo sauce 146
vodka sauce 148
spinach and caper sauce 149
well-crafted macaroni and
cheese mix 151
silky mac 'n' cheese sauce 153
oven-cooked polenta 154
the grains of truth 157
classic pancake and biscuit mix 158
buckwheat pancake and waffle mix 162
oil-free superfood granola 165
granola unleashed 166
mountain bars 168
gluten-free crunchy polenta
and seed crackers 170
delicate flax seed crackers 171
as you like it crackers 173
focaccia 175
basic french baguette 176
pumpkin dinner rolls 179
basic yeasted sweet pastry dough 181
easy refrigerated pizza dough 184
quick cornmeal pizza crust 185


sweet endings 187
white cake and baking mix 188
chocolate cake and baking mix 190
french buttercream 195
french chocolate buttercream 196
lemon curd 198
custard 200
homemade vanilla extract 203
caramel sauce 205
white chocolate 206
condensed nondairy milk 207
basic ice cream base 208
luscious low-fat vanilla oat gelato 211
luscious low-fat chocolate oat
gelato 212
fresh fruit sorbet 213
slice and bake chocolate chip
cookies 215
florentine cookies 216
chocolate almond polenta puffs 217


acknowledgments 218
index 219

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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