{"product_id":"the-homemade-vegan-pantry-the-art-of-making-your-own-staples-a-cookbook","title":"The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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. 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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKitchen 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-colour photos, the book 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cbr\u003e\n\u003cb\u003e-- Alicia Silverstone, vegan activist, actress, and author of \u003ci\u003eThe Kind Diet\u003c\/i\u003e and \u003ci\u003eThe Kind Mama\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"Showcasing a mouthwatering array of condiments, stocks, pastas, classic comfort foods, and more, \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e 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!\" \n\u003cbr\u003e\n\u003cb\u003e-- Jason Wrobel, celebrity vegan chef and host of \u003ci\u003eHow to Live to 100\u003c\/i\u003e on the Cooking Channel\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e 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.\" \n\u003cbr\u003e\n\u003cb\u003e-- Isa Chandra Moskowitz, author of \u003ci\u003eIsa Does It\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e\n\u003cb\u003e-- \u003ci\u003eTime\u003c\/i\u003e magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tEntrepreneur for 30+ years in the food world as a bestselling author, chef and creator of delicious, decadent, healthful plant-based food, \n\u003cb\u003eMIYOKO SCHINNER\u003c\/b\u003e 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. \n\u003cp\u003e\u003c\/p\u003e Inspiring the general public through her 5 cookbooks, including the best-selling and \"groundbreaking\" \n\u003ci\u003eArtisan Vegan Cheese\u003c\/i\u003e and the just-published \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e, 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. \n\u003cp\u003e\u003c\/p\u003e No stranger to public speaking or media attention, Schinner also co-hosts the national cooking show \n\u003ci\u003eVegan Mashup\u003c\/i\u003e, presents live at major events around the country, and is frequently featured in national and local media.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tcontents \n\u003cbr\u003e foreword by isa chandra moskowitz 8 \n\u003cbr\u003e introduction 10 \n\u003cbr\u003e condiments 15 \n\u003cbr\u003e classic eggless mayonnaise 16 \n\u003cbr\u003e lemon cashew mayo 18 \n\u003cbr\u003e oil-free eggless mayo 19 \n\u003cbr\u003e squeeze bottle yellow mustard 20 \n\u003cbr\u003e dijon mustard 21 \n\u003cbr\u003e ale and brown sugar mustard 22 \n\u003cbr\u003e basic ketchup 24 \n\u003cbr\u003e erster (oyster) sauce 26 \n\u003cbr\u003e teriyaki sauce 27 \n\u003cbr\u003e vegan fish sauce 28 \n\u003cbr\u003e zippy barbecue sauce 30 \n\u003cbr\u003e no-anchovy worcestershire sauce 31 \n\u003cbr\u003e roasted tomatoes and tomato \"elixir\" 33 \n\u003cbr\u003e roasted tomato skin pesto 36 \n\u003cbr\u003e that bottle of italian dressing 38 \n\u003cbr\u003e ranch dressing 39 \n\u003cbr\u003e creamy no-oil caesar dressing 41 \n\u003cbr\u003e not-tella chocolate hazelnut spread 42 \n\u003cbr\u003e any-fruit chutney 43 \n\u003cbr\u003e jam: the easy, cheat method 44 \n\u003cbr\u003e grape and wine jelly 46 \n\u003cbr\u003e fig and lavender jam 47 \n\u003cbr\u003e dairy- and egg-free goodness 49 \n\u003cbr\u003e creamy soy milk with no beany flavor 51 \n\u003cbr\u003e cashew milk 53 \n\u003cbr\u003e almond milk and coffee creamer 54 \n\u003cbr\u003e cashew cream 56 \n\u003cbr\u003e cashew or almond crème fraîche 57 \n\u003cbr\u003e glorious butterless butter 58 \n\u003cbr\u003e nice, thick nondairy yogurt 60 \n\u003cbr\u003e amazing cultured creamless sour cream 63 \n\u003cbr\u003e flax seed egg whites 64 \n\u003cbr\u003e flax seed meringue 67 \n\u003cbr\u003e oil-free melty \"pepper jack\" 70 \n\u003cbr\u003e oil-free melty \"mozzarella\" 72 \n\u003cbr\u003e oil-free melty \"cheddar\" 73 \n\u003cbr\u003e almond \"feta\" 74 \n\u003cbr\u003e vegan shaved \"parmesan\" 77 \n\u003cbr\u003e not nog 78 \n\u003cbr\u003e better than whipping cream and topping 79 \n\u003cbr\u003e all you need is soup 81 \n\u003cbr\u003e truly free-range chicken(less) stock 82 \n\u003cbr\u003e got no beef broth 83 \n\u003cbr\u003e rich see-food stock 84 \n\u003cbr\u003e mushroom stock 85 \n\u003cbr\u003e brilliant bouillon 88 \n\u003cbr\u003e tomato soup concentrate 90 \n\u003cbr\u003e mushroom soup concentrate 91 \n\u003cbr\u003e cream of broccoli soup concentrate 92 \n\u003cbr\u003e see-food cioppino 93 \n\u003cbr\u003e see-food chowder 95 \n\u003cbr\u003e curried butternut squash and \n\u003cbr\u003e coconut soup 96 \n\u003cbr\u003e the meat of the \n\u003cbr\u003e argument 99 \n\u003cbr\u003e real tofu 100 \n\u003cbr\u003e fresh yuba (tofu skin) 102 \n\u003cbr\u003e canadian yuba \"bacon\" 103 \n\u003cbr\u003e tempeh 104 \n\u003cbr\u003e flaky unfish 106 \n\u003cbr\u003e unfish sticks 107 \n\u003cbr\u003e san francisco fab cakes with capers 109 \n\u003cbr\u003e \"breast\" of unchicken 112 \n\u003cbr\u003e gold nuggets or buffalo \"wings\" 114 \n\u003cbr\u003e unpork 116 \n\u003cbr\u003e unribs 117 \n\u003cbr\u003e veggie dogs 120 \n\u003cbr\u003e italian unsausages 121 \n\u003cbr\u003e smoked apple and beer unsausages 123 \n\u003cbr\u003e marvelous breakfast unsausages 124 \n\u003cbr\u003e peppy unpepperoni 126 \n\u003cbr\u003e unsteak 127 \n\u003cbr\u003e italian neatballs 131 \n\u003cbr\u003e the real unburger (aka now and \n\u003cbr\u003e zen burger) 133 \n\u003cp\u003e\u003c\/p\u003e magic and pasta 137 \n\u003cbr\u003e 15-minute rustic pasta 138 \n\u003cbr\u003e gluten-free brown rice pasta 139 \n\u003cbr\u003e buckwheat pasta 140 \n\u003cbr\u003e the methodology of marinara 142 \n\u003cbr\u003e porcini bolognese sauce 145 \n\u003cbr\u003e umbrian tartufo sauce 146 \n\u003cbr\u003e vodka sauce 148 \n\u003cbr\u003e spinach and caper sauce 149 \n\u003cbr\u003e well-crafted macaroni and \n\u003cbr\u003e cheese mix 151 \n\u003cbr\u003e silky mac 'n' cheese sauce 153 \n\u003cbr\u003e oven-cooked polenta 154 \n\u003cbr\u003e the grains of truth 157 \n\u003cbr\u003e classic pancake and biscuit mix 158 \n\u003cbr\u003e buckwheat pancake and waffle mix 162 \n\u003cbr\u003e oil-free superfood granola 165 \n\u003cbr\u003e granola unleashed 166 \n\u003cbr\u003e mountain bars 168 \n\u003cbr\u003e gluten-free crunchy polenta \n\u003cbr\u003e and seed crackers 170 \n\u003cbr\u003e delicate flax seed crackers 171 \n\u003cbr\u003e as you like it crackers 173 \n\u003cbr\u003e focaccia 175 \n\u003cbr\u003e basic french baguette 176 \n\u003cbr\u003e pumpkin dinner rolls 179 \n\u003cbr\u003e basic yeasted sweet pastry dough 181 \n\u003cbr\u003e easy refrigerated pizza dough 184 \n\u003cbr\u003e quick cornmeal pizza crust 185 \n\u003cp\u003e\u003c\/p\u003e sweet endings 187 \n\u003cbr\u003e white cake and baking mix 188 \n\u003cbr\u003e chocolate cake and baking mix 190 \n\u003cbr\u003e french buttercream 195 \n\u003cbr\u003e french chocolate buttercream 196 \n\u003cbr\u003e lemon curd 198 \n\u003cbr\u003e custard 200 \n\u003cbr\u003e homemade vanilla extract 203 \n\u003cbr\u003e caramel sauce 205 \n\u003cbr\u003e white chocolate 206 \n\u003cbr\u003e condensed nondairy milk 207 \n\u003cbr\u003e basic ice cream base 208 \n\u003cbr\u003e luscious low-fat vanilla oat gelato 211 \n\u003cbr\u003e luscious low-fat chocolate oat \n\u003cbr\u003e gelato 212 \n\u003cbr\u003e fresh fruit sorbet 213 \n\u003cbr\u003e slice and bake chocolate chip \n\u003cbr\u003e cookies 215 \n\u003cbr\u003e florentine cookies 216 \n\u003cbr\u003e chocolate almond polenta puffs 217 \n\u003cp\u003e\u003c\/p\u003e acknowledgments 218 \n\u003cbr\u003e index 219\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eA 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.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e makes world-class vegan dishes possible for everyone at every skill level.\"--Isa Chandra Moskowitz, from the foreword\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eKitchen 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. \n\u003cp\u003e\u003c\/p\u003eStudded with full-color photos, \n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Homemade Vegan Pantry\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51086055309590,"sku":"SPTM-9781607746775","price":35.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607746775_spiral.png?v=1774950460","url":"https:\/\/lusper.myshopify.com\/products\/the-homemade-vegan-pantry-the-art-of-making-your-own-staples-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}