The homemade vegan pantry : the art of making your own staples

318 Pages·2015·28.75 MB·English

by  Schinner

Copyright © 2015 by Miyoko Schinner
Photographs copyright © 2015 by Eva Kolenko
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a
division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.
Library of Congress Cataloging-in-Publication Data
Schinner, Miyoko Nishimoto, 1957–
The homemade vegan pantry : the art of making your own staples / Miyoko Schinner.
pages cm
1. Vegan cooking. 2. Meat substitutes. 3. Ingredient substitutions (Cooking) 4. Groceries. I. Title.
TX837.S322 2015
641.5′636—dc23
Hardcover ISBN: 978-1-60774-677-5
eBook ISBN: 978-1-60774678-2
Hardcover Design by Ashley Lima
Food styling by Lillian Kang
Prop styling by Glenn Jenkins
v3.1

contents
Cover
Title Page
Copyright
foreword by isa chandra moskowitz
introduction
condiments
classic eggless mayonnaise
lemon cashew mayo
oil-free eggless mayo
squeeze bottle yellow mustard
dijon mustard
ale and brown sugar mustard
basic ketchup
erster (oyster) sauce
teriyaki sauce
vegan fish sauce
zippy barbecue sauce
no-anchovy worcestershire sauce
roasted tomatoes and tomato “elixir”
roasted tomato skin pesto
that bottle of italian dressing
ranch dressing
creamy no-oil caesar dressing
not-tella chocolate hazelnut spread
any-fruit chutney
jam: the easy, cheat method
grape and wine jelly
fig and lavender jam
dairy-and egg-free goodness
creamy soy milk with no beany flavor
cashew milk
almond milk and coffee creamer
cashew cream
cashew or almond crème fraîche
glorious butterless butter
nice, thick nondairy yogurt
amazing cultured creamless sour cream
flax seed egg whites
flax seed meringue
oil-free melty “pepper jack”
oil-free melty “mozzarella”
oil-free melty “cheddar”
almond “feta”
vegan shaved “parmesan”
not nog
better than whipping cream and topping
all you need is soup
truly free-range chicken(less) stock
got no beef broth
rich see-food stock
mushroom stock
brilliant bouillon
tomato soup concentrate
mushroom soup concentrate
cream of broccoli soup concentrate
see-food cioppino
see-food chowder
curried butternut squash and coconut soup
the meat of the argument
real tofu
fresh yuba (tofu skin)
canadian yuba “bacon”
tempeh
flaky unfish
unfish sticks
san francisco fab cakes with capers
“breast” of unchicken
gold nuggets or buffalo “wings”
unpork
unribs
veggie dogs
italian unsausages
smoked apple and beer unsausages
marvelous breakfast unsausages
peppy unpepperoni
unsteak
italian neatballs
the real unburger (aka now and zen burger)
magic and pasta
15-minute rustic pasta
gluten-free brown rice pasta
buckwheat pasta
the methodology of marinara
porcini bolognese sauce
umbrian tartufo sauce
vodka sauce
spinach and caper sauce
well-crafted macaroni and cheese mix
silky mac ‘n’ cheese sauce
oven-cooked polenta
the grains of truth
classic pancake and biscuit mix
buckwheat pancake and waffle mix
oil-free superfood granola
granola unleashed
mountain bars
gluten-free crunchy polenta and seed crackers
delicate flax seed crackers
as you like it crackers
focaccia
basic french baguette
pumpkin dinner rolls
basic yeasted sweet pastry dough
easy refrigerated pizza dough
quick cornmeal pizza crust
sweet endings
white cake and baking mix
chocolate cake and baking mix
french buttercream
french chocolate buttercream
lemon curd
custard
homemade vanilla extract
caramel sauce
white chocolate
condensed nondairy milk
basic ice cream base
luscious low-fat vanilla oat gelato
luscious low-fat chocolate oat gelato
fresh fruit sorbet
slice and bake chocolate chip cookies
florentine cookies
chocolate almond polenta puffs
acknowledgments
index
About the Author