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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.
Looking forward to making my own soymilk. I already make soy yogurt, but the unsweetened soymilks with no additives are the most expensive!
I’m also interested in more recipes for neatballs. It’s fun to have finger foods on hand!
I’ve been struggling to make the perfect vegan meltable cheese. Cheddar or mozzerella.
I have trouble making cheese. I think it’s because of the high altitude here in Colorado.
Marshmallows…that are also soy-free :/
Like other commenters, I’ve never had success with making a nice melty cheese.
I’m so excited about this book, Richa! Thank you for the awesome giveaway opportunity. I would love a great recipe for a homemade vegan mayo and also a no-oil caesar salad dressing.
I’d love to try some of the baking mixes in the book!
Anything that would be a Cheese and yogurt substitute.
I struggle with finding healthier versions of hamburger/hot dog buns that don’t contain honey or milk. The cheap store brand ones don’t but they also contain a million preservatives.
What I always struggle with making is creamy hummus. I know I could take each individual coating off the beans, but ain’t no one got the time for that.
I learned a trick for making creamier hummus if you are using canned beans:
Boil a cup or a little more of water. Add a can of drained chick peas to the water and boil for 10 minutes. Drain and use in your hummus recipe. You can remove the skins… it seems time consuming but I kind of like it! ha ha!