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ALL 4 English 3 Spanish 1. Publication Year. Display 1 - 4 from 4 results. 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 counterparts 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, and a va..
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Added to Cart. Japanese and vegetarian food expert Miyokko Mishimoto Schinner presents traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north. She draws from the tradition of vegetarian cooking in Buddhist temples, as well as the vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing vegetarian foods like tofu and seitan, to create recipes suitable for vegans. From an acclaimed bakery chef and plant-based food innovator, this book presents a harmonious blend of distinctive cuisine blends and pairs French, Japanese, Spanish, Italian, Greek and Indian vegan dishes.