Vegan Cookbook Review, Giveaway, & Vegan Feta Cheese Recipe
The Homemade Vegan Pantry: The Art of Making Your Own Staples is Miyoko Schinner’s latest cookbook and, once again, she hits it out of the ballpark earning a BCV 5 out of 5 carrot star rating. How to veganize your kitchen is essential to healthy vegan living. Being able to make your own staples is liberating, saves you money and time among other things.
The Homemade Vegan Pantry is an instant classic vegan cookbook and vegan lifestyle guide. Revolutionary, Miyoko’s recipes will keep your kitchen stocked with what you need to make just about anything. The basic base recipes are provided, like how to make your own vegan butter, vegan mayo, vegan yogurt, vegan milks, condiments, creams, sauces, and vegan baking mixes. Armed with this stocked pantry, you’ll be at the ready to whip up baked goods, main courses, vegan cheeses and sauces, vegan meats, vegan treats and so much more. There’s a plethora of recipes in addition to the basic foundations in The Homemade Vegan Pantry cookbook.
Miyoko’s techniques unlock the door to a revitalized, healthier way of eating and living. I love the idea of being closer to the source. There’s something very zen about being able to make your own staples and not relying on store bought basics and convenience foods. The Homemade Vegan Pantry cookbook provides you with techniques and information about the essential ingredients to have on hand to make a homemade vegan pantry a reality in your home.
As Miyoko points out in her inspiring introduction, making your own staples is…
- easier than you might think
- can save you a considerable amount of time – up to 80% in many cases
- it’s healthier
- there’s an environmental payoff too (eliminating packaging containers, jars, plastic tubs, etc.)
- quality – think flavor!
The most common answers to the question “Why go vegan?” are – go vegan for the animals, for health, for the environment, so we can feed the world, and for ethics (kind of encompasses all). Rarely do you hear, I went vegan for flavor/taste/the enjoyment of eating, but that’s what vegans who are tapped into the abundance of awesome food know is true. It’s one of the big ass myth busters – not only is eating vegan better for you, it’s just plain better! Miyoko’s recipes are proof positive of this. If you aren’t already experiencing the delicious, beyond satisfying plant-based goodness,
The Homemade Vegan Pantry: The Art of Making Your Own Staples will take you there.
Now let’s dive in! Here’s a sneak peak of what’s in store. I give you, Miyoko’s vegan feta cheese recipe. P.s. this is just one of many dairy-free cheese recipes in the book. You’ll also find oil-free melty vegan pepper jack cheese, vegan mozzarella, vegan cheddar, and vegan parmesan! Yum!!
Thank you to Ten Speed Press for providing me with a review copy of Miyoko’s cookbook and one for giveaway. This recipe reprinted from THE HOMEMADE VEGAN PANTRY Copyright ©2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photo ©2015 by Eva Kolenko.
Vegan Feta Cheese Recipe
I had almost forgotten the joy that feta cheese can add to dishes. For example, the wonderful Greek spinach pie, spanakopita—I had basically given up on this entirely. I’d made and had many vegan versions of it, but without the briny flavor of feta, the flavors just fell flat. After much knocking around in my noggin, I came up with the perfect vegan substitute. Salty and briny, this feta works beautifully crumbled over salads or slightly melted in all of the traditional dishes. Best of all, stored in brine, it keeps for weeks, getting stronger in flavor and more delicious as time goes by (in fact, it vastly improves after a month, so make this weeks ahead of time if you can).
2 cups blanched almonds, soaked in water for 12 to 24 hours
1 cup Easy Rejuvelac (page 71) or juice from sauerkraut
1/2 teaspoon sea salt
2/3 cup water
2 tablespoons agar powder
6 cups water
3/4 cup sea salt or kosher salt
Drain and rinse the almonds. Place them in a high-speed blender with the rejuvelac and salt, and process on the highest setting for 1 to 2 minutes until smooth and no longer grainy to the tongue. Pour the mixture into a clean container and cover with a nonpermeable lid or plastic wrap. Leave on your kitchen counter for 1 to 2 days to culture, making sure you taste it each day, until it begins to get tangy. Keep in mind there is no hard and fast rule about how long it needs to culture—your taste buds will have to guide you in determining the right length of time. In warmer weather, it could be just a day, while in cooler weather, it could take 2 days or even longer.
Once the cheese is slightly tangy, you can move onto solidifying it. First, prepare the mold for the cheese by lining an 8-inch square pan with cheesecloth. Combine the water and agar in a medium saucepan and whisk well. Cover the pan with a lid and bring to a simmer over low heat. Don’t peek for 3 to 4 minutes, then check to see if it is bubbling away. At first, if you peek too early, it may look as if it has solidified. However, if you let it simmer over low heat for a couple of minutes more, it will start to liquefy again and bubble away. When the agar is fully dissolved, pour in the cultured almond mixture and whisk immediately until fully combined. Pour the cheese mixture into the cheesecloth-lined pan. Refrigerate for several hours, until hard.
Prepare the brine by whisking together the water and the salt in a large bowl until most of the salt is dissolved. Cut the cheese into four pieces and place in the brine. Cover and let sit for 8 hours at room temperature. Transfer the cheese to a storage container and pour the brine over the cheese until it is halfway submerged. Add more plain water to completely cover the cheese and dilute the brine. Store in the refrigerator for up to 3 or 4 months. The flavor vastly improves after the first 3 to 4 weeks.
MAKES 1 POUND
The Homemade Vegan Pantry Cookbook Giveaway
This giveaway starts 8/31/15 12:00am and ends on 9/9/15 at 12:01am EST and is open to anyone in the U.S. The winner will have 48 hours to respond to the notification email to claim their prize or a new winner will be drawn. The information you enter is collected by Rafflecopter and viewed by me in order to facilitate this giveaway.
There are many ways to enter to win, the more you do, the greater your chances! Good luck!
The Homemade Vegan Pantry cookbook is going to be in the kitchen with me often and has earned a prime real estate spot on my book shelf as well. As a beautiful, hard-cover book with gorgeous, mouth-watering photos by Eva Kolenko, The Homemade Vegan Pantry makes for a great gift!
Click to purchase –
The Homemade Vegan Pantry: The Art of Making Your Own Staples
Also by Miyoko Schinner…
Artisan Vegan Cheese