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.
- 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)
- 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.
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.
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”!
This book looks like a winner! I’d love to try the recipe for oyster sauce. I used to buy it at this wonderful store in Seattle. I’ve moved to northern California and haven’t found it. Thanks for sharing!
I need a vegan version of whipped cream. I heard coconut cream works but never tried it
I really want to know what goes in that fish sauce! I’ve been trying to find a good alternative and am super curious how Miyoko makes it ☺️
I’m not sure if my last comment posted, so in case it didn’t, here we go again lol I am excited to make the Mac & Chs powder! I’m such a kid at heart & this will be great to have on hand for those lazy days! I also noticed the fish & oyster sauces; those will be great too!
I want to try the butter! And everything else! Where do they keep lethicin in the grocery store?
We would love to try the fish sauce for a base for Thai Curry!
I’m really excited to try the nut cheeses and some of the meat substitutes! I’ve had great versions in vegan restaurants and really want to be able to recreate them at home to share with friends and family.
I am so excited to make the “hard” butter variation. I’ve been trying to crack the code on vegan croissants for years and have never been able to do it because most margarines are so flimsy and melt too easily. My fingers are crossed I can master them with Miyoko’s recipe!
I’m curious about how Miyoko would make fish sauce! It would be a great thing to drizzle over some banh cuon.
Miyoko Schinner does it again! I would love to be able to make my own “unfish sticks”!
I would love to be able to make my own butter!
I’d love to try making butter! I make my own nut milk and seitan now. It saves big bucks!
I want to learn how to make vegan, non-dairy milk.
I would love to learn how to make the unfish sticks, and the butter!
I would love to learn to make the vegan cheese!
I’d love to make my own butter without palm oil or other weird stuff. Just need to hunt down some lecithin.
Hello! You won the giveaway 🙂 Please email astigvegan@gmail.com with your contact information so we could ship the book to you. Congratulations!
Did Miyoko’s fish sauce recipe taste like store-bought fish sauce? I’m not sure what the real thing taste like?
Thanks for any help out there!
Elise
Hi Elise! It’s more “sea-like” compared to the store-bought fish sauce. I wished there was more umami savory flavor but overall I still like it and would use it in my cooking. Hope that helps!