Miyoko Schinner Ordre des livres (chronologique)

"More than 100 recipes for meals featuring vegan meat, and recipes for making your own DIY vegan meats and cheese, from bestselling vegan author and entrepreneur Miyoko Schinner"-- Provided by publisher

Formaggi vegan fatti in casa è una guida per chi è intollerante ai latticini o per chi segue un'alimentazione vegana e desidera comunque gustare un saporito groviera, un dolce Monterey Jack, un tradizionale parmigiano o un raffinato Camembert. È inoltre un manuale per tutti i vegetariani che ancora non sono riusciti a fare il "grande passo" verso il mondo vegan, trattenuti dalla difficoltà di abbandonare i formaggi tradizionali. Brie, caprino, gouda, emmental, mozzarella, ricotta, cheddar e molti scopriamo passo a passo come produrre in casa formaggi freschi e stagionati, ma anche latte e yogurt privi di derivati animali, usando frutta secca e bevande vegetali. Attraverso la fermentazione e l'invecchiamento potete ottenere formaggi che nulla hanno da invidiare ai loro "cugini" lattierocaseari. Un invito rivolto ai buongustai, che troveranno accanto alle preparazioni base anche numerose ricette per incorporare le loro creazioni in squisiti e sorprendenti piatti vegani.

Der Vorratsschrank ist das Herzstück jeder Küche, doch viele wissen nicht mehr, wie man Gemüsebrühe kocht oder Joghurt ansetzt – und oft fehlt die Zeit dazu. Was zunächst zeitraubend erscheint, erweist sich auf lange Sicht als echte Zeitsparmaschine. Mit vorbereiteten Teigmischungen, Soßen, Tofu und Pasta lassen sich auch nach einem langen Arbeitstag schnell leckere vegane Gerichte zubereiten. Die Autorin, eine erfahrene Kochbuchautorin und Expertin für vegane Küche, zeigt in ihrem neuesten Werk, wie man den Vorratsschrank mit köstlichen veganen Grundnahrungsmitteln füllt. Ihre leicht verständlichen Rezepte ermöglichen es, nicht nur die Klassiker der Speisekammer zu meistern, sondern auch Gourmetzutaten wie Feigen-Lavendel-Marmelade, Wodkasoße oder Brokkolisuppen-Konzentrat herzustellen. Auch Rezepte für köstlichen veganen Käse sind enthalten. Verwandeln Sie Ihre Vorratskammer in eine Schatzkammer für mehr Frische und Ursprünglichkeit in der Küche! Die Autorin bietet verführerische Rezepte für Suppen, Würzsoßen, Nudeln und mehr, die das Selbermachen Ihrer Lieblingszutaten zu einem unterhaltsamen und genussvollen Erlebnis machen. Jedes Rezept ist ein kulinarischer Geniestreich, unterstützt von großartigen Fotos.

A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy ounterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm. For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, crèmefraîche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrées, anddesserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Presents traditional dishes and regional specialties from Kyushu in the south to Hokkaido in the north, and draws from a long tradition of vegetarian cooking, as well as an abundance of vegetable and legume-based dishes that can be found in traditional Japanese cuisine.