The Homemade Vegan Pantry: Create Your Own Plant-Based Staples with this Step-by-Step Cookbook

Teresa: Easy recipes and great for building up your pantry staples with many tips for simplifying. If you want to save money and lower recycling while improving your health, this is a must-have cookbook.

Canada on Jan 19, 2024

Pandora LuuPandora Luu: Mi pento e mi dolgo solo di non averlo preso prima, questo libro. Pensavo fossero le solite ricette base, poi per fortuna ho fatto mente locale sull'altissimo livello dell'autrice e l'ho preso. È davvero stupendo, immancabile per ogni vegano e/o onnivoro salutista. Stra-consigliato

Italy on Jan 11, 2024

Meufapolo: I’ll be making many things for less from this book and avoiding possible additives… thank you!

France on Jan 03, 2022

GretelGretel: This book is a revelation - I haven't attempted all the recipes yet, but can give feedback on the ones I have.
First to say the author is American, so there may need to be a slight adjustment for British tastes and also some terminology. For example - the 'Classic pancake and biscuit mix' - this is a genius mixture, dry ingredients which can be made up and stored in a container for weeks, and can then be mixed up as required into pancakes and 'biscuits'. Two things with this recipe - I have never put sugar into pancake mix, but there is sugar in the dry mix in the book. So I left the sugar out - but then had to remember to put some back in when mixing up scones - because that's what we call them on this side of the pond - biscuits are something quite different! Also, I used less liquid, and rolled the mix out and cut it into scones rather than dropping it on to the baking tray with a consistency more like rock cakes.
The genius of this recipe is also that a small amount can be mixed up at any one time - so once the dry mix is in the tub, I found that a 1/4 cup of dry mix added to just over 1/4 cup of oat milk made one big American style fluffy pancake - perfect for just me....

United Kingdom on Sep 24, 2019

Catwomanw: Me gusto mucho tiene recetas básicas que son fáciles de hacer y te ahorras dinero, la receta de "pollo" es la mejor que he probado a mi hijo le encanto

Mexico on Oct 22, 2018

Dee Dyer: I seldom write cookbook reviews since I find that most cookbooks have a few good recipes and the rest are either so-so or are not very good at all. I waited some time to review this one because I wanted to try most of the recipes before reviewing it and wanted to try them several times to make sure that they consistently turned out well.

I have been a vegan for many years and am an experienced vegan cook. Part of my reason for becoming a vegan was to provide healthy food for my family and that includes not only eating plant-based foods, but also avoiding processed foods when possible. This cookbook helps me do both by providing delicious and, for almost all recipes, quick results. It is the only cookbook I have, and I have over a hundred of them, that never leaves my kitchen counter.

Some of the recipes that I have made include Sqeeze Bottle Yellow Mustard, Dijon Mustard, Ale and Brown Sugar Mustard, Oil Free Eggless Mayo, Classic Eggless Mayonnaise, Basic Ketchup, Teriyaki Sauce, Zippy Barbecue Sauce, No-anchovy Worcestershire Sauce and That Bottle of Italian Dressing. All of them are easy and very quick to make with the exception of the Dijon Mustard which is easy...

United States on May 28, 2016

MinneVegan: This book changed my life. I have been a vegan for over 12 years, and I have never eaten as well as I do now after owning this cookbook! I love making my own vegan meats; it saves so much money! You will NOT be disappointed in the vegan meat recipes: the chicken, steak, and ribs (especially those amazing ribs) are to die for, and you can make enough for a small army, freeze it, and eat it forever. It saves so much money! Also, gone are the days of buying over-processed vegan butters and mayos. We make the no-oil mayo and it is delicious as well as healthy. My mother - who is not a vegan - says it is the best mayo she has ever had. The risottos are excellent as well. I make the mushroom risotto for guests and they rave about it every time.

Edit: I've now made even more recipes from this book! A couple of tips and insights:

*Condiments and Dairy*
1. ALL the condiments are amazing. The vegan butter is heaven. The teriyaki sauce - delicious. Ketchup - excellent. Mustard - amazing.
2. Unless you have a Vitamix, make sure to *really* blend your soy beans when you make the soy milk. The 10 seconds she advises are not enough. Your okara should not be chunky (like mine...

United States on Oct 03, 2015