The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook] Hardcover – June 16, 2015

This book changed my life. I have been a vegan for over 12 years, and I have never eaten as well as I do now after owning this cookbook! I love making my own vegan meats; it saves so much money! You will NOT be disappointed in the vegan meat recipes: the chicken, steak, and ribs (especially those amazing ribs) are to die for, and you can make enough for a small army, freeze it, and eat it forever. It saves so much money! Also, gone are the days of buying over-processed vegan butters and mayos. We make the no-oil mayo and it is delicious as well as healthy. My mother - who is not a vegan - says it is the best mayo she has ever had. The risottos are excellent as well. I make the mushroom risotto for guests and they rave about it every time.Edit: I've now made even more recipes from this book! A couple of tips and insights:*Condiments and Dairy*1. ALL the condiments are amazing. The vegan butter is heaven. The teriyaki sauce - delicious. Ketchup - excellent. Mustard - amazing.2. Unless you have a Vitamix, make sure to *really* blend your soy beans when you make the soy milk. The 10 seconds she advises are not enough. Your okara should not be chunky (like mine was the first time).3. The ice cream base is phe-no-men-al. You can replace the water with soy milk to make it even more fantastic.*Meats*Listen, I live in the only place in the world with a vegan butcher shop, and the meats in this book are WAY better than theirs. I have now made all the vegan meats in the book (except the flaky unfish, which requires yuba...which I don't have the patience to make). They are all fantastic. The chicken and mushroom burgers are the easiest to whip up, the ribs are the most delicious, and the unfish sticks and san francisco fab cakes (both of which have okara) are extremely filling! The steak recipe makes a lot, but it shouldn't be served as is; you add it to things (like the *fantastic* bolognese sauce), or sear it/grill it with a marinade. It's the only meat that she has which you need to add more things to after you make it. However, the recipe makes a bunch, so there's that. At our house, we make the chicken and ribs most often. Mmmmmmm.*Cheeses*The cheddar cheese - you HAVE to make it. You have to. You must! This book was made later than her Artisan Vegan Cheese book, and the cheddar cheese in this one is even better than the one in there. Goes great on top of one of the breakfast sausages. The cheese mix for the mac 'n cheese is so easy, yet so fantastic. I made a big batch of this for a party (no vegans present), and people kept asking me for the recipe.I just can't say enough about this cookbook; it saves my family money, makes us healthier, and brings deliciousness into our lives. If you are a vegan, if you have to own it.

I seldom write cookbook reviews since I find that most cookbooks have a few good recipes and the rest are either so-so or are not very good at all. I waited some time to review this one because I wanted to try most of the recipes before reviewing it and wanted to try them several times to make sure that they consistently turned out well.I have been a vegan for many years and am an experienced vegan cook. Part of my reason for becoming a vegan was to provide healthy food for my family and that includes not only eating plant-based foods, but also avoiding processed foods when possible. This cookbook helps me do both by providing delicious and, for almost all recipes, quick results. It is the only cookbook I have, and I have over a hundred of them, that never leaves my kitchen counter.Some of the recipes that I have made include Sqeeze Bottle Yellow Mustard, Dijon Mustard, Ale and Brown Sugar Mustard, Oil Free Eggless Mayo, Classic Eggless Mayonnaise, Basic Ketchup, Teriyaki Sauce, Zippy Barbecue Sauce, No-anchovy Worcestershire Sauce and That Bottle of Italian Dressing. All of them are easy and very quick to make with the exception of the Dijon Mustard which is easy to make but has to ferment for about a month--well worth the wait. The Oil Free Eggless Mayo is much better than anything you can buy in the store and the Classic Eggless Mayonnaise is so good that we like it better than any "real mayonnaise" that we have had. The Basic Ketchup takes no time at all to make and leaves store brands, vegan or not, in the dust. This is just a sampling of the condiments section.Once you have made the Almond Milk and coffee creamer, you will never be able to buy those products again. They are so good. I liked the soy milk just fine but still think Silk soy milk is better. I mix the two to at least dilute the bad stuff in the store-bought soy milk.The two butters, Glorious Butterless Butter and the cultured butter, are both wonderful and so much cheaper than the vegan brands in the supermarket. We like the cultured butter better and I always make this if I have the almond milk yogurt on hand. Both are easy and quick to make. The almond yogurt mentioned earlier is very very good. I find that if I add a little more agar powder and arrowroot powder and cook it a little longer in the yogurt maker, I get the consistency and flavor of Greek yogurt. I make it both ways and the family loves them. We love the Oil Free Melty 'Pepper Jack' " Cheese, the Oil-free Melty Mozarella, and the Oil-Free Melty Cheddar "Cheeses". The Vegan Parmesan "Cheese" is very good but a pain in the neck to make. The Not Nog is so so good and we were thrilled to be able to have what tasted like eggnog during the holidays (I like this made with almond milk rather than soy and made the almond milk base a little thicker for this).If you are like me, you have probably thrown up your hands thinking that you would never find good vegan broths. The vegan Chicken(less), Got No Beef and Mushroom broths are wonderful. The hot dogs made with the vegetables left over from the beef broth are better than the real thing and far better than the analog ones in the stores. They take a little time but are well worth it. The curry soup made with the leftover vegetables used to make the no-chicken broth is out of this world. The "Un-ribs" are well worth the time it takes to make them. We just stuff ourselves when I make them--we have no self control when it comes to these things.I have missed seafood a lot since becoming vegan; this cookbook has recipes for fish, fish sticks, crab cakes and seafood chowder...that are very very good.I will mention just a few more wonderful things offered in this book and then call it a day. The cake mixes and baking mixes are real time savers and come together so quickly; the recipes for biscuits, pancakes, brownies and cakes made using these mixes are decadent; you won't miss the lack of animal products at all.The only recipe that I could not make no matter what I tried was the sour cream. If anyone has made this successfully, I would love to hear from you.If I had to give up all but one cookbook, this is the one I would keep.

Me hubiera gustado mas fotos, pero aun asi esta padrisimo el libro. Si deseas iniciar con cocina vegana aqui te dicen como desde preparaciones básicas hasta elavoraciones mas complicadas. Muy completo. Lo recomendaria sin problema.

Lo compramos para un regalo, nos lo pidieron unos amigos veganos, a ellos les gustó mucho, que es lo que cuenta.

Mi pento e mi dolgo solo di non averlo preso prima, questo libro. Pensavo fossero le solite ricette base, poi per fortuna ho fatto mente locale sull'altissimo livello dell'autrice e l'ho preso. È davvero stupendo, immancabile per ogni vegano e/o onnivoro salutista. Stra-consigliato

I’ll be making many things for less from this book and avoiding possible additives… thank you!

This book is a revelation - I haven't attempted all the recipes yet, but can give feedback on the ones I have.First to say the author is American, so there may need to be a slight adjustment for British tastes and also some terminology. For example - the 'Classic pancake and biscuit mix' - this is a genius mixture, dry ingredients which can be made up and stored in a container for weeks, and can then be mixed up as required into pancakes and 'biscuits'. Two things with this recipe - I have never put sugar into pancake mix, but there is sugar in the dry mix in the book. So I left the sugar out - but then had to remember to put some back in when mixing up scones - because that's what we call them on this side of the pond - biscuits are something quite different! Also, I used less liquid, and rolled the mix out and cut it into scones rather than dropping it on to the baking tray with a consistency more like rock cakes.The genius of this recipe is also that a small amount can be mixed up at any one time - so once the dry mix is in the tub, I found that a 1/4 cup of dry mix added to just over 1/4 cup of oat milk made one big American style fluffy pancake - perfect for just me. Most recipes assume that I'm cooking for the 5,000 and I end up with lots of mixture which I feel obliged to get through, even if I don't want pancakes. But with this mix I can have a pancake one day and a batch of scones a few days later and then another pancake a week or so further on. Brilliant! Can't recommend it highly enough.Next the bread recipe. My goodness but this is amazing - I tried to put a photo, above, but it's sideways, for which I apologise! I call this 'Bread By Neglect' - mix up the dough, leave for 24 - 48 hours, then bake. No elaborate kneading, proving, knocking back, proving etc. Just mix and leave and bake! It comes out a bit like a sour-dough, a bit like a ciabatta - very nice indeed and only 4 ingredients.I've got a batch of home-made tomato ketchup in the fridge, which is very close in taste indeed to the brand leaders.I've just finished my first batch of home-made mayonnaise - I am just so pleased with myself for achieving mayonnaise! I had always thought it would be too fiddly and complicated - but Schinner's recipe is easy, and very tasty indeed.I've got a jar of condensed 'milk' in the fridge - it's heaven on a spoon, and I am planning a banoffee pie!The only thing which hasn't worked for me has been the 'White Cake' - it's a similar concept to the pancake/biscuit mix, in that the dry ingredients are combined in a tub, and can then be made up into cake or American Muffins etc. I found that the end result was doughy, and rather unpleasant, so I probably won't attempt this again.Other than that, as I said, I can't recommend this book highly enough.