“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

“A guide to creating vegan versions of staple ingredients to stock the fridge and pantry–from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.”   –  The Homemade Vegan Pantry

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

The first day I flipped through the pages of Miyoko Schinner’s new cookbook, ‘The Homemade Vegan Pantry’ I tagged this lavender fig jam recipe and knew it would be the first thing to try out from her book.  Being a homemade jam enthusiast and a canning “pro” of sorts, I appreciated the absolute simplicity of the recipe.  4 – 5 ingredients, minimal preparation and cook time, delicious taste.  All good things in my recipe requirements these days.

And as I continued to flip through page after page, the book flowed and flowed through each category with an emphasis on just how much you can do in the kitchen once you’re stocked up with the healthy ingredients and ‘know-how’ to create fabulous Plant based recipes.  The jam is wonderful and compliment so many other recipes in Miyoko’s book.  That’s the beauty of it really.  You’ll want to learn the basics and then grow and grow with their potential to branch out into your own creations and tastes in food.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

60 minutes from fridge to jar.  Can’t beat that for jams.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

I tested the Lavender Fig jam out on an old favorite of my own and it was a wonderful compliment.  My Gluten-Free Seed bread has a great crunch as you can imagine and the figs were just perfection on top. The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

I’m an old-time, homemade mustard maker as well and so Miyoko’s ‘Ale and Brown Sugar Mustard’ recipe was a ‘must try’ for me.  I substituted a strong Ginger Ale in my batch and the balance of sweet and tangy spice was just delicious on plain veggies and crispy crackers.  So many variations cry out with this one but that’s the way this book works.  Learn the basics and then go for it…

Can you tell I love condiments?  My husband and I often joke that we could use a refrigerator just for all of our sauces and spreads.  The Homemade Vegan Pantry plays right into my love of “all things to go with” as well.  I loved the background sweet of the mustard and it actually blends well with a little of the fig jam believe it or not.  That’s how this book is.  Everything builds and blends.  Breads, Sauces, Sweets.  They are laid out perfectly from basics to the most sophisticated of cakes.  Speaking of which:  the basic cake frosting is just to die for!

 The recipe I’m sharing today from The Homemade Vegan Pantry is for a creamy, luscious buttercream frosting.

 The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

The taste and texture of this stuff is just unbelievable similar to a true ‘butter’ icing.  You’ll never miss the dairy.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

French Buttercream
In college, I had a good friend who moonlighted as a caterer. She let me help her from time to time and forever spoiled me with her Kirsch torte. I remember to this day the first time I took a bite of the lovely, light génoise layers soaked in Kirsch, adorned with a rich, fluffy, melt-in-your-mouth buttercream that was unlike any of the sugary frostings I had known. I was happy to receive payment in slices of this heavenly cake. This buttercream is my dedication to Kirsch torte. Divinely light, with none of that cloyingly sweet and greasy sensation that coats your tongue and throat, this is the vegan answer to decorating glorious cakes. You can flavor this as you like with a shot of your favorite liqueur, such as Kirsch or Grand Marnier, or a few drops of a favorite extract. And what should you layer it with? Why, of course, look to the Classic White Cake (page 188) or Classic Chocolate Cake (page 190) as your answer!
Print
Ingredients
  1. 1 cup water
  2. 1/2 cup cashews
  3. 1/2 cup organic sugar
  4. 1 cup oil
  5. 4 ounces cocoa butter, melted
  6. 8 ounces unsalted Glorious Butterless
  7. Butter (page 59)
  8. 1 tablespoon vanilla extract
  9. 2 tablespoons Grand Marnier, Kirschwasser, Frangelico, rum, or other liqueur (optional)
Instructions
  1. In a blender, combine the water, cashews, and sugar and blend until creamy and smooth. Add the oil and melted cocoa butter and blend again to emulsify to a creamy consistency. Transfer the mixture to a bowl and let it chill in the refrigerator for at least 2 to 3 hours; it will firm up a bit. Using an electric mixer, whip in the butter a tablespoon or two at a time until light, fluffy, and increased in volume by
  2. 30 to 50 percent. Finally, add the vanilla and liqueur and mix to blend. If it does not whip up and become fluffy, it is not cold enough; put it back in the refrigerator for
  3. 2 to 3 hours, then rewhip until you have mounds of fluffy buttercream.
  4. Use right away to decorate your layers or refrigerate for up to 2 weeks. Rewhip it before using. You can also freeze it for 3 to 4 months.
Notes
  1. Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
http://canned-time.com/

MIYOKO SCHINNER is a vegan chef, author of three cookbooks (Artisan Vegan Cheese, Now and Zen Epicure, and Japanese Cooking), co-host of Vegan Mashup on the Create Channel, and star of her own online show, Miyoko’s Kitchen. She is a regular cooking instructor in the nationally renowned McDougall Program and at major vegan festivals and events around the country. Her vegan cheese company will begin shipping to natural foods stores in late 2014. Schinner has appeared in numerous publications and on television and radio, including VegNews, Chicago Tribune, LA Weekly, NPR, ABC World News Tonight, San Francisco Chronicle, Washington Post, New York Post, and Eating Well. Visit ArtisanVeganLife.com.

 You can find The Homemade Vegan Pantry by  Miyoko Schinner on Amazon

SCHI_Homeade-Vegan-Pantry

Or you might win a copy for yourself if you enter the giveaway below:  

a Rafflecopter giveaway

Contest ends September 10th, 2015.  U. S. residents only please.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream Frosting"

 I was provided with a copy of ‘the Homemade Vegan Pantry’ for review.  All opinions are my own.  Book Cover Photo credit:  © 2015 by Eva Kolenko

Don't be selfish...share ♥Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Email this to someonePrint this page

28 thoughts on ““The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

  1. Terri Cole

    I make my salad dressings because I can control the ingredients. I make vegan versions of sour cream and parmesan because what is available in the stores is expensive and not very tasty.

      1. Terri Cole

        Vegam Parm substitute: Combine 1 cup nutritional yeast, 1/2 cup walnuts, 1/2 cup pepitas, 2-3 tablespoons hemp seeds and 1 heaping tablespoon miso in a food processor. Pulse until finely ground. Stop once or twice and check to make sure miso is evenly distributed. This makes a pint jar, plus a small amount extra (about enough for 2 people to sprinkle on their pasta 🙂 )

        Other nuts or seeds can be substituted. I like this combo both for flavor, and because they are softer nuts that get crumbly easy. Almonds are harder and tend to stay in larger chunks. Trader Joe’s almond meal would work well though.

  2. Lori

    Basics vegan staples in our home: Tofu, curry, pinto beans, lettuces, spinach, soba noodles, limes, cilantro, crazy amounts of veggies, and olive oil. These primary basics in our home allow for us to create meals from our favorite cuisines. We love to make Indo-chinese (a cross of Indian and Chinese) dishes, Mexican food galore, and tons of veggies! These few basics give us the greatest varieties 🙂

    Thank you a ton for this posting! Buttercream frosting was a love that I have not been able to enjoy for years!!! I greatly look forward to making more recipes from your site!

    1. Angela @ Canned Time Post author

      You’re sweet Lori and I love your idea of stocking up on veggies. I always find that we eat much more healthy meals when I have a bunch of veggie choices laying around as well. Good luck to you and hope to hear back from you if you try out some of my ideas here 😉 Take care.

  3. Amanda

    Pantry basics? I always have raw nuts, dried beans, an array of grains and seeds…nooch, sun dried tomatoes, and dried shiitake…lots of herbs and spices. In the fridge, plant milk, cashew cream, tempeh, tofu, and miso, fresh veg and fruit…and condiments. I, too suffer from condimentitis. They spill over from the door racks onto the shelves, and i always have to take out 3 or 4 jars of something-or-another to get at the watermelon or whatever. But hey, if you ever happen to need three types of bitters, truffled french mustard, tapenade and pickled watermelon rinds, you know whose door to knock on.

  4. Jordyn

    My kitchen basics are always: tofu, sriracha (and probably 3-4 other hot sauces), pickles, some kind of greens, frozen mango chunks (to flavor my water!), dried pasta, canned beans, sea salt, garlic powder, and tahini.

  5. Ashley

    We make a lot of our own staples in my home too so we always need to be stocked up on nuts & seeds (for both bread & non-dairy milk), grains for making flour, and beans (because we love beans)!

  6. Heather

    My basics include peanut butter (for sandwiches and noodle sauces…also desserts); cashews (for snacking, adding to stir-fries and blending for creamy sauces and spreads); and canned garbanzo beans (for quick hummus, sandwiches, or bulking up pastas or curries).

  7. charj

    I started keeping homemade coffee creamers on hand after trying Kathy Hester’s recipes. The creamers are great for much more than coffee. I add them to smoothies and oatmeal too.

  8. Pingback: Homemade Vegan Butter + Homemade Vegan Pantry GIVEAWAY | the taste space

Leave a Reply

Your email address will not be published. Required fields are marked *


close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button
%d bloggers like this: