The The Homemade Vegan Pantry: The Art of Making Your Own Staples by Miyoko Schinner is the book you need to start cooking vegan staples at home. All of building blocks as home made soy milk, your own tofu and tempeh, baking mixes, pan cake mixes, mac and cheese mix, glorious butterless butter (palm oil free). Dressings and sauces such as eggless mayo, brown sugar mustard, ketchup, teriyaki sauce, vegan oyster sauce, vegan fish sauce, ranch, no-oil caesar and many more. Basic pizza, rolls, biscuits, pastas, gluten-free polenta crackers, cake mix.
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.
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.