“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 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.
60 minutes from fridge to jar. Can’t beat that for jams.
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.
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 taste and texture of this stuff is just unbelievable similar to a true ‘butter’ icing. You’ll never miss the dairy.
- 1 cup water
- 1/2 cup cashews
- 1/2 cup organic sugar
- 1 cup oil
- 4 ounces cocoa butter, melted
- 8 ounces unsalted Glorious Butterless
- Butter (page 59)
- 1 tablespoon vanilla extract
- 2 tablespoons Grand Marnier, Kirschwasser, Frangelico, rum, or other liqueur (optional)
- 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
- 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
- 2 to 3 hours, then rewhip until you have mounds of fluffy buttercream.
- 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.
- Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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.
Or you might win a copy for yourself if you enter the giveaway below:
Contest ends September 10th, 2015. U. S. residents only please.
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
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