My friend Miyoko Schinner is a dynamo. She is the real deal in the culinary world and in the vegan movement. For years she has shared her talent and love for good food with new vegans. And, perhaps more importantly, she makes food that is sure to entice the most resistant to try plant-based foods.
Miyoko is the author of Artisan Vegan Cheese, The New Now and Zen Epicure, and Japanese Cooking: Contemporary and Traditional. And fortunately for all of us, she recently launched a most delicious business: Miyoko’s Kitchen where she and her team produce her delicious, vegan cultured nut products (also known as “cheese” outside of the state of California) for the masses. (If you’re in Colorado Springs, you can try this delicious cheese on June 24 at a vegan wine and cheese event. Details here.)
Miyoko’s back with a new book and you’re going to love it.
The Homemade Vegan Pantry: The Art of Making Your Own Staples empowers us to get back into the kitchen for the basics. Recipes range from condiments to egg and dairy replacements to soup to meat (tofu, tempeh, seitan!) to pastas to grains to desserts. It’s beautiful.
Miyoko and her publisher are giving my readers a chance to win a copy of The Homemade Vegan Pantry (below) and one of her recipes from the new book. Doesn’t this Ale and Brown Sugar Mustard look amazing?
ale and brown sugar mustard
With a hint of caramel sweetness and bitter notes from the ale, this complex mustard will elevate your burgers, hot dogs, and sausages.
- 1/2 cup brown mustard seeds
- 1/2 cup ale
- 1/2 cup water
- 2 to 3 tablespoons brown sugar or coconut sugar
- 1 teaspoon sea salt
- 1/4 cup apple cider vinegar
Combine all of the ingredients in a jar. You can use more or less sugar depending on the sweetness desired (both brown sugar and coconut sugar add a caramel note, but brown sugar is sweeter). Let it macerate for 1 or 2 days. Place in a blender and puree until it is as smooth as you like. Pack it in a jar and store at room temperature for 2 to 4 weeks until it’s mellowed to your liking. Then move it to the fridge, where it will keep for 1 year.
M A K E S 1 3⁄4 C U P S
CUSTOMIZE YOUR MUSTARD
All those little jars of expensive mustards can be yours for the making in just a few short minutes. The variations are endless—try sweet honey (vegan honey, of course!) mustard or orange ginger mustard or get creative—with mustard, anything goes.
Mustard is basically mustard powder or seeds mixed with a liquid. The general rules for mustard making are these:
1. Use a 2:1 or 2 1⁄2:1 ratio of liquid to seeds. Be creative with the liquid used; plain water is fine, but how about wine, beer, vinegar, juice, or kombucha? Using flavors such as citrus zest, sweeteners, herbs, and spices will add character.
As the mixture sits, it will thicken.
2. To expedite the mellowing process and make for easier grinding, soak the seeds in the liquids and seasonings for a couple of days.
3. Toss it all in a blender and puree until it’s as smooth as you like.
4. Pack it into jars and store at room temperature for 2 to 3 weeks, until it mellows.
Refrigeration stops the mellowing process and it will stay forever zingy, so don’t chill it until it’s ready! Then make a great sandwich.
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. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
64 thoughts on “The Homemade Vegan Pantry GIVEAWAY (Ale and Brown Sugar Mustard recipe!)”
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Looking forward to the book! Thanks for the giveaway!
I often buy vegan cheeses and would love an easy one to make at home!
I’m so excited to share this book with friends.
This book looks great! I love Artisan Vegan Cheese and am looking forward to this one. Cheese and yogurt are usually store-bought, but I’d love to make my own.
The new book looks great. Thanks for the opportunity to win a copy.
YES! LOVE me some Miyoko, and I love the premise of this book. I sampled her homemade butter recipe at Seattle VegFest when she did a demo from this book, and it was very tasty.
I’d love to make my own cheeses, ketchup, and pickles.
Oh wow, I want to make that mustard!! I would love to make my own soymilk and tofu.
This book looks amazing – very exciting!
What a nice looking book 🙂 I make a lot of staples myself but am often lazy about making cheese because of the amount of time it takes. Plus, I love Daiya.
I would love to make my own condiments at home instead of store bought, that’s for sure! This mustard recipe looks amazing!
I would love to make soy curls… and cheese! I have Miyoko’s Vegan Cheese cookbook but am excited to taste the real deal on June 24th!
I love Miyoko’s work 🙂 I prefer homemade bbq sauce than buying it.
I use almond milk for everything, would love to make that at home!
Looks like a great book – thinks for the giveaway!
Almond flour!!
I’ve heard that homemade ketchup is pretty amazing. I always use jarred ketchup, but sometime it would be nice to taste the difference.
I buy vegan cheeses, especially when traveling. Though I often make my own using Miyoko’s Artisan Vegan Cheese recipes, and recipes from my old standby, Jo Stepaniak’s The Ultimate Uncheese Cookbook. Have also made cheese using Pomono’s Pectin recipe that turned out quite well! Looking forward to this book, should I win!
I would love to make mustard and sauerkraut at home.
I’ve been eyeing this one for a while… I keep wishing Amazon had a “look inside” feature for it! Everything I’ve seen from it looks amazing and I can’t wait to browse it more. Thanks for hosting the giveaway!
Oh, and as far as which staple… that’s a tough one. I’ve never had good success with dairy-free yogurt, although the dairy version is easy. Also, cheese, of course.
Would love a recipe for vegan biscuit mix.
I buy almond and coconut every week and I would love to start making my own. I know it’s relatively simple, I just gotta do it!
Vegan Cream Cheese! Would love to be able to make this at home!
I’d absolutely prefer to make almost any product at home versus at the store, but I’d like to find a good, crunchy veggie “burger” recipe that’s quick and easy to make at home.
Is the giveaway open to overseas too?
I sometimes buy plant milk, which is something I could make on my own, but then again I don’t even use it so much…
There are so many staples that I hope I will be able to find in this book and then make myself. In answer to the question… I would love to have a great vegan yogurt recipe.
This looks like a great book and I would love to have it.
This book looks incredible and like one we all should have on hand. Thanks for writing it Miyoko!
Definitely would be cool to make cheese!
the book looks amazing; thanks
Vegan cheese and butter!!!!
Cheese. Vegan cheese. If I can make it, it would be wonderful.
I buy Just Mayo and I love it. I don’t know if I can make a vegan mayo as good as it is. Thanks for the opportunity to win this amazing book.
I would love to be able to make my own cream cheese! I currently buy the Tofutti stuff. I love it on toast with nooch sprinkled on top. 🙂
I’d love to make my own mayos, cheese, and so much more!
Salad dressings.
Definitely condiments… Mayo, mustard, sauces.
Buttery spread I think…Although ideally I would love to make EVERYTHING at home!
Ooh, I’d like to make vegan cheese at home. 🙂
I would love to make vegan butter at home instead of buying Earth Balance all the time.
No joke I’ve wanted to do mustards myself – I eat it all the time (especially on brussels sprouts) and have always thought home-made would be great. And just to say something that isn’t in the post (and is perhaps more ambitious?), I’ve also wondered about making my own vinegar.
Cheese and yogurt would be nice.
Wow, I’d never thought about making my own mustard before. And it’ll keep in the fridge for a whole year! Guess I don’t need to make another trip across the border to Dijon anytime soon 🙂
I buy vegan Worcestershire sauce when I can find it. I would love to have a recipe so I could make it at home
Really excited about this book!! Love everything Miyoko does!!
Mayo
Vegan Greek Yogurt.
I would love to make more spreads and sauces of my own, specifically barbecue sauce and hot sauce! But the biggest thing I need a reliable recipe for is vegetable broth powder.
I’d love to master seitan ! Right now I get mine from Trader Joes. From what i hear, it’s pretty easy once you get the hang of it 🙂
I would love to learn to make tofu at home!
I would like to be able to make ALL of my condiments at home because we want to move to a secluded area. I’m sure there won’t be a grocery store right up the street.
Would love to be able to make my own vegan cheeses.
It would be nice to make my own yogurt.
I’m eager to make yogurt at home. Great giveaway, good luck to all.
Nut milk! I have made my own, but it’s easier to buy!
This book should be required reading for everyone!
Cashew Milk. I’m looking forward to this great looking book!
I’m all about sauerkraut/pickles/fermented foods and i desperately want to make my own.
I would like to make my own condiments
I buy nut milks (cashew/almond) but would love to try making them!
Cultured nut products, of course! 🙂
I usually buy vegan butter at the store but would love to make my own at home!!
Since my daughter left for Boulder and took many of our (OK, her) vegan cook books, I sure would appreciate this one!