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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.
good chewy dense bread and crisp crackers.
Like many of the commenters, finding or making a vegan cheese that melts easily can be difficult. One that works well in grilled cheese sandwiches and casseroles would be nice.
Good melting “cheese”. Vegan mayo and yogurt. Are the things that I can’t find easily.
Creamy salad dressings, quick breakfast options and things WITHOUT COCONUT. I hate it and I am allergic but it is the favorite fad of late.
Vegan butter… I would love to find a straightforward eco-friendly *good* butter recipe!
I find it difficult to make good tasting vegan cheeses and creamy salad dressings at home.
I used to find it hard to have a good flour mix, but now I’ve got my gluten free one down and mix it up by the gallon.
I would LOVE to try making my own vegan “butter” and oh so many other basics. The book sounds delightful, and Miyoko has not let me down yet in other cookbooks, online tutorials, and vegan products.
Hi! I find it most difficult to replace my breakfast options with vegan and gluten free options. Help! 🙂
Sarah
Reading your review of this cookbook was a revelation in itself (and I sympathize about font size in cookbooks… I always wish they were larger, especially since there is usually plenty of room!). At any rate, I read the recipe of the chocolate cake mix, and I thought about how lovely it would be to have something like that on hand so you could whip something up at a moment’s notice! I thinking having the cookbook would definitely motivate me to try to make some of those staples that I would otherwise do without… like the vegan butter or vegan cheese!
My struggle is making a tasty cheese and finding a good tasting yogrut that dose not use soy.