![The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/71IZaDKv5HL._AC_UL160_SR160,160_.jpg)
This books looks amazing! I am a big fan of Chloe's other two books and have cooked through them almost entirely with great results. Also, her recipes are great for people dabbling in vegan cooking. I have witnessed many non-vegans go out and purchase the book after flipping through it because her recipes are so approachable and delicious-looking (many of these people were sworn vegan cookbook avoiders). All the recipes in the new book look easy, approachable, and delicious, in the style of her others.
The book includes:
- a section on appetizers - interesting crostini, dips, etc.
- vegetables - simple and creative preparations of zucchini, cauliflower, corn, kale, etc.
- soups and salads - this chapter is one that I love, and includes many delicious looking soups such as cream of mushroom and spicy tomato.
- pizza, focaccia, and panini - the pizzas in this chapter look amazing, and I have made the butternut squash, caramelized onion and apple pizza -- it is on her website and I love it. She does not use vegan cheese on the pizzas, but rather a "mozzarella sauce," which is essentially a flavored cashew cream.
- viva la pasta - pasta, ravioli, gnocchi, all very creative, yet simple, preparations
- the main course - two types of lasagna, eggplant parm, creamy tempeh, and more
- desserts - scones, biscotti, tiramisu, gelato, and her award winning raspberry tiramisu cupcakes (which are on her website); it also has two pancake recipes, one which is in her first book
- make your own basics - an easy looking nutella that uses almonds, mozzarella sauce, pizza dough, ravioli dough, and sauces
This is my judgment in comparison to her other books: she uses a lot more vegetables and other whole foods in this book than in the others, i.e. lighter on sweeteners and butter, more on onions, peppers, eggplant, broccoli. But they are all made from very easily attainable ingredients, which is what she is known for. That is to say, where Chloe's Kitchen can often be seen as indulgent, and kind of like "Friday food," this book has more veggies, and more weeknight meals, though it is very carb heavy, so if that is not your thing, you might not be thrilled by this book. If you love Italian food already, and want a more healthful, plant based approach to it, then this book is lovely. If you are a paleo vegan, it is not the book for you.
***Update:
I have now made a few recipes from the book, and they have all definitely been hits. The mozzarella sauce, while just a simple cashew sauce, has some amazing flavors. I made the mushroom pizza, and it tasted very complex, with a lot of mushroom, thyme, and wine flavor. With the leftover cashew mozzarella, I made the Eggplant Parmesan, and all I can say is WOW! It was filling on its own, and it tasted rich and decadent, yet still light. I paired it with the roasted cauliflower. While it is just a simple roasted cauliflower recipe, it was a perfect meal. I have also tried the quesadillas, which use a white bean spread that is familiar to Chloe fans. The spread paired with avocado, sundried tomatoes, and parsley is delicious, and I have been loving it as brown bag sandwiches, too. The spicy tomato soup was fantastic, creamy, and easy, though I did think that the coconut flavor was noticeable. This is not a problem for me, as I love coconut, but I know there are a lot of coconut haters out there, including my boyfriend. He, however, did not seem to be bothered by the coconut taste of the soup. The pizza dough recipe is my go-to, no-fail recipe, as well. The marinara sauce in the book is easy and flavorful, and I enjoy it more than the one How to Cook Everything Vegetarian. Also, Chloe is not ashamed to suggest you use jarred sauce once in a while. Some people may balk at this, while I find it refreshing.
I would say that the eggplant parmesan itself is worth the price of the book, and I have not been disappointed with anything I have made so far!
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Customer Review: Missing 5 pages so far.
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Not "Authentic", But Delicious
I've made about 4 or 5 recipes from this book so far. All have turned out well, tasted great. 👍From what I understand "authentic" Italian recipes to be, this is more of an interpretation of Italian food through an American/vegan lens than a book of lightly edited authentic Italian recipes. If that matters to you it may be best to look elsewhere.But I am impressed with the results of the recipes I have tried and am looking forward to making more. They have all looked and tasted great. Next up is the Lentil Manicotti! 😊
Top reviews from the United States
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Reviewed in the United States on September 24, 2014
Reviewed in the United States on February 4, 2024
I've made about 4 or 5 recipes from this book so far. All have turned out well, tasted great. 👍
From what I understand "authentic" Italian recipes to be, this is more of an interpretation of Italian food through an American/vegan lens than a book of lightly edited authentic Italian recipes. If that matters to you it may be best to look elsewhere.
But I am impressed with the results of the recipes I have tried and am looking forward to making more. They have all looked and tasted great. Next up is the Lentil Manicotti! 😊
From what I understand "authentic" Italian recipes to be, this is more of an interpretation of Italian food through an American/vegan lens than a book of lightly edited authentic Italian recipes. If that matters to you it may be best to look elsewhere.
But I am impressed with the results of the recipes I have tried and am looking forward to making more. They have all looked and tasted great. Next up is the Lentil Manicotti! 😊
Images in this review
Reviewed in the United States on March 22, 2017
Top reviews from other countries
L.M.
Nice addition to vegan cookbook collection
Reviewed in the United Kingdom on April 30, 2022
Gutemiene
Einfache Rezepte mit natürlichen Zutaten - tolles Buch
Reviewed in Germany on October 10, 2014