A 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.
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.contents foreword by isa chandra moskowitz 8 introduction 10 condiments 15 classic eggless mayonnaise 16 lemon cashew mayo 18 oil-free eggless mayo 19 squeeze bottle yellow mustard 20 dijon mustard 21 ale and brown sugar mustard 22 basic ketchup 24 erster (oyster) sauce 26 teriyaki sauce 27 vegan fish sauce 28 zippy barbecue sauce 30 no-anchovy worcestershire sauce 31 roasted tomatoes and tomato “elixir” 33 roasted tomato skin pesto 36 that bottle of italian dressing 38 ranch dressing 39 creamy no-oil caesar dressing 41 not-tella chocolate hazelnut spread 42 any-fruit chutney ló-
![The Homemade Vegan Pantry The Art of Making Your Own Staples [A Cookbook] [Hardcover]](/itemImage/2/2/4/9/2_161813.jpg "The Homemade Vegan Pantry The Art of Making Your Own Staples [A Cookbook] [Hardcover] xxx")