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MAKES 12 CUPS With this in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake—rich, complex, but light— look no further. How about deep, fudgy brownies (pictured opposite)? It’s right here. Or almost guilt-free and oil-free chocolate muffins? Got those covered, too. Best of all, if you have kids like mine who tell you at ten o’clock at night that they need a treat to take to school the next day, you’ll be the supermom who can whip out amazing desserts “from scratch” in moments.
The The Homemade Vegan Pantry: The Art of Making Your Own Staples
The book also uses some of these in recipes for soups, pasta, cakes, brownies, cookies. There are vegan subs for unribs, unchicken, and obviously amazing cheeses like oil-free cheddar and mozzarella, almond feta and many many more.
Chapters include
Condiments (sauces, dressings, jam),
dairy and egg-free goodness (cheese, yogurt, milks),
all you need is soup (broth, stock, soups),
the meat of the argument (tofu, yuba, yuba bacon, unfish, unchicken, unribs, neatballs),
magic and pasta (marinara, vodka sauce, mac n cheese mix),
the grains of truth (pancake mix, pizza dough, dinner rolls, pastry dough, granola)
sweet endings (cake mixes, buttercream, ice cream)
The publisher is giving away a copy of the book to one of the blog readers (US only). Please see the end of the post to enter.
I had to make the glorious butterless butter and it does not disappoint. Its not a good idea to have this one lying around in my house this summer :). I added some cayenne, garlic and cumin which makes the butter even more awesome. Get the butter recipe here.
I made the soymilk was surprised by the pleasant flavor. Miyoko’s recipe will give you less beany soymilk. I have made Miyoko’s cheese recipes from Artisan Vegan Cheese book and cannot wait to try the versions from this book!
So often the easily available staples are not a great choice for everyday meals because of the processing and innumerable ingredients. Miyoko makes it easy for anyone to make some of those with amazing results with some patience and practice.
Other recipes from the book, these popular Unribs, the creamy non beany tasting soymilk.
I made the chocolate cake mix and decided to use it to make chocolate doughnuts. The cake mix uses baking soda and coconut sugar. The mix is mixed with boiling water to make such a silky batter which flows beautifully into the doughnut pan. Bake, cool, glaze, serve!
The book is hardcover and absolutely beautiful with elegant photos, great paper, pleasing, and gorgeous on the coffee table. Like most well designed and gorgeous books, I found that the design was given more preference over usability. The fonts could have been bigger and the instructions in paragraphs are hard to keep track of. Some breaks in the longer instructions would have helped for sure. The pages which are pastel colored with black writing on them are hard to read while cooking. This is just my preference though and my eyesight isn’t the best. I understand that it is hard to balance out everything with trying to fit things in pages and such. And eventually I get used to it after cooking for a while from the book. Plus, there is always the kindle version in which everything can be adjusted!
Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway
Ingredients
- 3 cups whole wheat pastry flour
- 3 cups unbleached flour
- 4 1/2 cups coconut sugar, or 4 cups organic sugar
- 1 1/2 cups cocoa powder, not Dutch-processed
- 6 tablespoons very finely ground coffee, espresso grind
- 2 tablespoons baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon sea salt
Instructions
- Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined. Alternatively, you can use an electric mixer or food processor. Store in an airtight container or ziplock bags at room temperature for 3 to 4 months.
- For the doughnuts: Preheat the oven to 350 degrees F / 180ºc. In a bowl, combine 1/2 cup boiling water with 2 tbsp oil, 1 tsp vinegar and 1/2 tsp vanilla. Add 1 cup + 2 tbsp of the cake mix and whisk for at least 30 seconds. Pour the batter into greased doughnut pan and bake for 14 to 16 minutes. Cool slightly, then remove from pan. Cool completely and glaze.
- The glaze I used is vegan chocolate melted in a little coconut milk. Double dip and let set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade broth. Everyone says it’s easy, but somehow get caught by barriers to doing it. Recipes I’ve seen use whole vegetables, which seems like a waste. But then I don’t have enough scraps left over for broth. What am I missing?
Same as above, vegan cheese that tastes good and melts (vs sauce, got that down) and stocks (too impatient to gather ingredients)
It’s basic but I have trouble getting the consistency of vegan pesto right!
Plain, unsweetened vegan yogurt has been a challenge for me to get right at home and also hard to find in the supermarket! Every kind is sweetened or flavored, grrrrr!
Vegan yoghurt has by far been the hardest to make at home. Achieving the right consistency along the the right amount of tang is so tricky!
I would love to be able to make everything myself! I struggle with almond-milk yogurt and ketchup. Thanks.
I have a lot of trouble with vegan cheese, like many of the previous commenters.
Vegan cheeses without using nutritional yeast!
I still haven’t been able to make a decent vegan butter! the struggle is real!
A good vegan yogurt 🙁