French Buttercream – this vegan version of the classic frosting recipe is rich and fluffy, and perfect for all of your cake decorating needs, or on a spoon…
I am willing to bet most of spabettie readers have heard of Miyoko Schinner. At this point, even if you are not vegan, you may have heard of her. I am not or exaggerating or being dramatic – everything Miyoko makes is excellent.
I first had the pleasure of meeting Miyoko at a dinner with a large group of friends, several years ago in Portland. Shortly after that, I sampled my first cheese from Miyoko, and immediately exclaimed, “this needs to be everywhere! you know that thing, where people say ‘I’d be vegan except for cheese’? THIS will change that!”
I remember that vividly. It was Miyoko’s brie that did it.
Fast forward a few years later, and luckily for everyone, Miyoko’s cheese is now available – in stores and in her shop online.
Miyoko’s latest project has just hit stores as well – her newest cookbook, The Homemade Vegan Pantry – The Art of Making Your Own Staples just came out yesterday.
Growing up with a mom who started cooking dinner from scratch around 3 o clock each afternoon, I have been looking forward to this book. My childhood kitchen rarely had packaged food – my mom was doing things like rolling pasta dough on the counter and cutting noodles with a knife, and all of our cookies were from scratch.
I have had an advanced copy for a bit now, and once I …