Chefs and cooks who make everything from scratch have always impressed me. I thought, they must have major cooking skills -and a lot of time in their hands! After all, who has the time and skills to make their own vegetable broth, bread, or butter? What luxury must it be to have homemade staples in your pantry.

But of course, vegan icon Miyoko Schinner proved me and the rest of us wrong -once again, just like with her vegan cheeses.

Miyoko’s new book, “The Homemade Vegan Pantry” shows and proves that anyone could make their own vegan staple from scratch. Even busy moms, dads, college students, anyone on a budget, newbie cooks, professional chefs, vegans, and omnivores, could benefit from this cookbook masterpiece.

I got my book copy in the mail and upon inspection, the hard cover book feels good in my hands. The photos look rustic and inspiring, making me want to go to my kitchen and cook. Inside, I find the recipes easy to follow. Everything was well thought out and important. I could see “The Homemade Vegan Pantry” stirring a movement of vegan pantry DIYs.

The first recipes I’ve tried were the vegan butter and vegan biscuits.The biscuits were quick and easy. The book noted that they have to be eaten right away (or they’ll turn hard over time). As for the butter, I was surprised to find out how easy it was to make my own. I wished I had done it sooner. To this I say, “The Homemade Vegan Pantry”, where have you been all my life?

I spread the vegan butter on top of the biscuits, watched it melt, then I took a bite. Bliss.

Aside from butter and biscuits, I’ve also tackled making vegan fish sauce or patis, wakame powder seasoning, cashew milk, and almond milk. The more I make, I more I want to keep going and exploring the book. Next, I’m planning to make meltable cheddar and meltable mozzarella.

Here’s what else “The Homemade Vegan Pantry” has to offer, to name a few:

Make your own vegan:

butter

mayonnaise

cheese

nut milks

broth

fish sauce

Worcestershire sauce

oyster sauce

pasta, bread, pancake mix, etc.

meat substitutes such as make-your-own tofu, tempeh, even “unribs” and “unfish sticks”

many more

Each recipe tells you up to how long you could keep the item in the fridge or pantry.

In case you’re wondering how these recipes are like, feel free to see a sample recipe below. Miyoko’s publisher is kind enough to give away a free recipe from the book. In fact, the publisher is also giving away a free copy of the entire book! Just scroll down for more details.





Glorious Butterless Butter Recipe Save Print Ingredients 1½ c. melted refined coconut oil (not extra virgin coconut oil)

½ c. nondairy milk (unsweetened)

¼ c. canola, grapeseed, or light olive oil

½ tsp. sea salt

2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount) Instructions Place all the ingredients in a blender and process at medium speed for about 1 minute. Pour into container of choice--something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. Notes This glorious butter substitute will keep in the refrigerator for 3-4 weeks or many months in the freezer.



Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need to use two to four times the amount of the liquid lecithin called for.





VARIATIONS:



CULTURED BUTTER Replace the nondairy milk with 1⁄2 cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy

milk.

REALLY HARD BUTTER This is helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 2 1⁄2 cups or substitute deodorized cocoa butter for ½ cup of the coconut oil.



WHIPPED BUTTER Increase the canola oil by 1 tablespoon and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.



UNSALTED BUTTER This is often called for in buttercreams and some desserts. Simply omit the salt!



Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC. 3.3.3077

You could find lecithin at specialty stores and online. I got mine at Rainbow Grocery in San Francisco. Lecithin is fairly inexpensive and goes a long way.

Hats off to Miyoko for taking the time to share her knowledge to the world in spite of her busy schedule of running a vegan cheese business, crusading for the animals, and being a busy mom and wife. She’s the best example to prove that even the busiest people can make their own food staples.

To enter the “The Homemade Vegan Pantry” giveaway, simply tell us what vegan pantry staple you’re looking forward to create. Giveaway is open to the US only (sorry international readers!). Winner will be notified by July 29, 2015. ****CLOSED*** Congratulations to “Wabi Sabi”!

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