The Homemade Vegan Pantry Review + Giveaway + Recipe

Glorious Butterless Butter Miyoko Schinner Photo by An Unrefined Vegan

It’s about more than food. It’s about a mind-set that lets you slow down enough to care about what is truly meaningful: the luscious joy of creating simple but beautiful things, things that sing in your mouth with their purity and honesty, and then sharing them with others.
Miyoko Schinner

I spent a lot of time with this book. Out of geographical necessity, I’ve become a dedicated kitchen do-it-yourselfer, which really isn’t a bad thing since I’m a sucker for recipes that show me how to make staples easily and without ingredients that make me cringe. In short, I’m having a blast cooking from Miyoko Schinner’s latest book, The Homemade Vegan Pantry: The Art of Making Your Own Staples. I was familiar with Miyoko from her earlier book, Artisan Vegan Cheese, and of course through her wonderful and achingly delicious mail-order cheeses (via Miyoko’s Kitchen), but this book goes well beyond vegan cheese. 

It was not at all difficult for me to decide which recipe to make first. Although I usually avoid oils and plant-based butters, I absolutely could not resist (maybe it was the cover photo) making the crazy-simple glorious butterless butter (recipe shared below); I then worked my way through creamy soy milk to real tofu to fresh yuba to San Francisco fab cakes with capers; from zippy barbecue sauce to unribs (I brought these to a Fourth of July pig roast…); from mountain bars to as you like it crackers. I made the ale and brown sugar mustard (it’s mellowing on the counter “as we speak”) and the roasted tomatoes and tomato “elixir.” There is yet still so much more for me to make and taste.

What you’ll find inside:

  • Condiments
  • Dairy- and egg-free goodness
  • All you need is soup
  • The meat of the argument
  • Magic and pasta
  • The grains of truth
  • Sweet endings

Other stuff to know: This isn’t “just” a book of staple recipes. There are full-on meals here – and enough desserts to satisfy the ragings of any sweet tooth. The photography in this book – by Eva Kolenko – is stunning. It fits so beautifully with Miyoko’s philosophy for the book and the homey feel of the recipes. Vegan Pantry is hardcover and has over 100 plant-based recipes – many of which can be made without added oil or refined sugars.

Thank you, Miyoko and Ten Speed Press for the opportunity to review this beautiful book and for the additional copy to give away.

Enter the giveaway below, but if your mouth won’t stop watering at the thought of Vegan Pantry, bypass these shenanigans and click here to order a copy!

Miyoko Schinner Homemade Vegan Pantry

CREAMY SOY MILK with NO BEANY FLAVOR

Miyoko Schinner Soy Milk photo by An Unrefined Vegan

Miyoko Schinner Soy Milk photo by An Unrefined Vegan

Miyoko Schinner Soy Milk photo by An Unrefined Vegan

ROASTED TOMATOES and TOMATO “ELIXIR”

Roasted Tomatoes Elixir Miyoko Schinner Photo by An Unrefined Vegan

Roasted Tomatoes Elixir Miyoko Schinner Photo by An Unrefined Vegan

GLORIOUS BUTTERLESS BUTTER (with As You Like It Crackers)

Glorious Butterless Butter Miyoko Schinner Photo by An Unrefined Vegan

 

Glorious Butterless Butter
Serves 25
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Prep Time
5 min
Total Time
6 min
Prep Time
5 min
Total Time
6 min
435 calories
0 g
0 g
50 g
0 g
42 g
55 g
49 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
55g
Servings
25
Amount Per Serving
Calories 435
Calories from Fat 433
% Daily Value *
Total Fat 50g
77%
Saturated Fat 42g
209%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 49mg
2%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 11/2 cups melted refined coconut oil
  2. (not extra-virgin coconut oil)
  3. 1/2 cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk
  4. 1/4 cup canola, grapeseed, or light olive oil
  5. 1/2 teaspoon sea salt
  6. 2 teaspoons liquid lecithin (see sidebar)
Instructions
  1. Place all of the ingredients in a blender and process at medium speed for about
  2. 1 minute. Pour into a container of your 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. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.
  3. Recipe reprinted with permission from Miyoko Schinner and Ten Speed Press.
Notes
  1. LECITHIN
  2. 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
  1. 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.
  2. REALLY HARD BUTTER This is helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 21⁄2 cups or substitute deodorized cocoa butter for 1⁄2 cup of the coconut oil.
  3. 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.
  4. UNSALTED BUTTER This is often called for in buttercreams and some desserts. Simply omit the salt!
beta
calories
435
fat
50g
protein
0g
carbs
0g
more
an unrefined vegan http://anunrefinedvegan.com/
Glorious Butterless Butter Miyoko Schinner Photo by An Unrefined Vegan

ZIPPY BARBECUE SAUCE

Miyoko Schinner BBQ Sauce Photo by An Unrefined Vegan

Miyoko Schinner BBQ Sauce Photo by An Unrefined Vegan

Miyoko Schinner BBQ Sauce Photo by An Unrefined Vegan

ALE & BROWN SUGAR MUSTARD

Ale and Brown Sugar Mustard Photo by An Unrefined Vegan

Ale and Brown Sugar Mustard Photo by An Unrefined Vegan

Ale and Brown Sugar Mustard Photo by An Unrefined Vegan

Connect with Miyoko:

Other books by Miyoko:

ENTER THE GIVEAWAY!

86 thoughts on “The Homemade Vegan Pantry Review + Giveaway + Recipe

  1. Deb

    I am definitely a do-it-yourselfer, as I am super wary of the majority of extra ingredients–stabilizers, preservatives, sugars, etc.–added to most foods. Thus, there are a lot of the more adventurous vegan items I have never had a chance to try out! Very keen to check this out

    Reply
  2. Jacqui

    A combination of both. I prefer DIY, but sometimes it’s necessary to get the commercial staples. I would love to own this book. Thanks for the giveaway.

    Reply
  3. Mason

    This book looks incredible! I love to make just about everything myself because it always tastes better!

    Reply
  4. Cadry's Kitchen

    Sometimes I feel like a project, and sometimes I don’t. So there are times when I make my own and times when I buy. And like you said, there are situations born out of geographical necessity that insist that I make it myself.

    Reply
  5. Krista F

    I try to DIY as much as I can but sometimes cannot because of health issues. I love many of the DIY recipes I have found–they have been so much better than the commercial products!

    Reply
  6. Shana

    Miyoko is such an amazing leader for women in the plant based movement. I’ve probably eaten a little too much of her cheese, but I would love to try out some of her other recipes.

    Reply
  7. punkrockmartha

    in my fantasy, non-new nurse life, i make everything from scratch… hoping to get back to that soon!

    Reply
  8. Paula

    I’m half & half. Some things I like to make homemade, but I’m not above using convenience foods when necessary. Homemade is better for most everything, but there are only so many hours in the day.

    Reply
  9. Tiffany Stokes

    I prefer to make my own staples, although I will buy commercial when really needed. Otherwise, nothing tastes better than homemade.

    Reply
  10. Deanne O

    I am a food recipe do it yourselfer!! and enjoy every minute of it. So much fun!! I NEED NEED NEED THIS BOOK!!!

    Reply
  11. Jen T.

    I’m transitioning from using commercial products to more DIY. Looks like this book would be very helpful with the transition. Thanks for the giveaway!

    Reply
  12. Jessica Eagle

    Ohhh yeahhh…! For sure. I’m a food recipe do it yourselfer . Thanks for this wonderful giveaway. I don’t know if it is open to Canadian fellow, but I take the chance and hope so…

    Reply
  13. Babs

    I do a combination… Sometimes making my own and other times purchasing if I’m using small amounts and don’t need much. Love the homemade staples to make, though. Have Miyoko’s Cheese book and have used her blog, so definitely hoping to win her newest book! It’s up there on my wish list!!

    Reply
  14. Amy

    This book looks amazing! I usually buy pre-made things to save time, but everything looks so good I need to try it.

    Reply
  15. Yvonne

    I don’t like the taste of many ready made sauces, so I always make my own. I want to make my own vegan butter because the one available here in the Netherlands doesn’t taste good. I also would like to make my own bread and more – I just have to make time for it!

    Reply
  16. Rachel

    I am a DIYer for most food, buying very little processed food, but I do tend to buy commercially produced household products.

    Reply
  17. Lorena Blackmon

    I love Miyoko’s Kitchen she has wonderful vegan cheese, my Favorite is the Ash cheese. So creamy with a slight tang and smokeyness to it. Absolutely Delicious! Wish she still had stock left of the wine soaked fig leaf wrapped cheese last time I ordered. This new book sounds great as I usually buy my condiments and it can get very pricey. Thanks for the give away.

    Reply
  18. Mills

    This seems so simple, I love it. As a T2 diabetic, I’m moving away from animal products…then was fortunate enough to find this site. When you include these recipes, I’m thrilled! DIY cheese, butter, crackers, breads…what’s not to like about being Vegan?!

    Reply
  19. Mewsie

    This sounds AMAZING!
    I would love to make everything myself, but I am so short on time these days! I can only look at what others do and reach for my wallet instead. 🙂

    Reply
  20. Hannah

    Oh my GAWD, that butter. I audibly exclaimed “Oh wooooow.” I definitely want to try making this! I’m a DIYer for sure, but I also love buying and supporting vegan products 🙂

    Reply
  21. moonhonu

    I am a do it yourselfer for sure! But I do suffer from fibromyalgia and do keep a few “cheats” as i call them in the house for days when my body is unable to function on a basic human level 🙂

    Reply
  22. Emily

    Cooking is my job so for the most part I make everything myself. I am most excited for her soymilk recipe. The butter too, because I really dislike EB.

    Reply
  23. Laura Larkin

    My daughter cooks more often than I do but we both use cookbook recipes more than prepared vegan meals.

    Reply
  24. Tomi

    I make my own nut milks, but can’t wait to make my own vegan kefir and butter!!! Love making things that don’t have all the extra chemicals, and taste great!

    Reply
  25. Paula

    For the most part, I like to concoct my own recipes (I have ADD and sometimes leave out ingredients when trying to follow a printed recipe!). But, when I work hard to follow all the steps properly (for a delicious sounding/looking dish), I am abundantly happy and usually quite satisfied with the outcome!

    Reply
  26. Debbie

    I don’t have a lot of time for cooking, but I’ll be retiring soon, so I’m looking forward to more time in the kitchen.

    Reply
  27. fairybadoo

    I generally buy commercial stuff because, with my paycheck, it’s easier to shell out a little more for a commercial product than to buy the big, bulk things that I would need to start making my own. I’m easing my way up there, though, and I absolutely love making my own stuff whenever time and money allow!

    Reply
  28. Laura Black

    I am a total DIYourselfer!! We make our own nut milks, my husband has had a sourdough starter going for over four years now, so we make our own breads! I think making from scratch is the way to go. I know exactly what is in the foods I prepare for myself and my family! No guessing.

    Reply
  29. Nina V

    This is just the sort of book that inspires me.
    While there isn’t the plethora of choice of vegan products here in Australia, I can’t say I am particularly enamoured with the choices we do have. Or what goes into them.
    The fewer staples I have to buy, the less reliant I am on multinationals deciding what my family eats. I’d love a copy of this book. It looks amazing. 🙂

    Reply
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  31. Terri Cole

    There are plenty of short cuts in my refrigerator and pantry, but I also like to make staples from scratch. I can’t remember the last time I bought salad dressing and we eat salads pretty much every day! The condiments section of Miyoko’s book is very enticing! Thanks for the giveaway!

    Reply
  32. Lydia

    fantastic giveaway! i’m still pretty new to veganism, so tend to rely on ready-made ingredients. this book looks like a fabulous way to start making things from scratch!

    Reply
  33. lea

    I have been making my own vegan butter using an almost identical recipe from another website for about a year or so. I don’t think I will ever go back to store bought. I love knowing what it is I am eating. I will try this version on for size as it is a little less time consuming and I have mucho respect for the author.

    Reply
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