Miyoko Schinner is a well known American-Japanese vegan chef, along with being an activist and entrepreneur. She has been vegan for over 40 years and maintains a vegan kitchen. Her exploratory attitude in the kitchen has led her to discover the unique and magical properties of plants and create new recipes.
Your new cookbook, The Vegan Creamery, delves into plant-based cheeses, butters and creams. What inspired you to compile these recipes and offer a plant-based alternative to dairy products?
You could say that I’ve been an explorer in the world of plants and discovering new ways to use them for decades. Teaching people to cook is an act of spreading the democratization of food, of giving people the power to take control of their diet and eventually, the food system, especially when the recipes are for the foundational ingredients upon which many dishes are created. My goal is to inspire legions of home cooks, chefs, cheesemakers and foodies to dig deeper into new ways to use familiar ingredients and take control of their kitchens again.
When you were compiling the recipes to be featured in this book, did you have taste testers? Did a certain recipe get the best feedback?
I have perpetual imposter syndrome, so yes, I rely heavily on the feedback of people to validate that I’m headed in the right direction. This includes family and friends, but also a wider audience as I bring my offerings to non-vegan events and potlucks to get feedback. I’ve also shared some of the recipes on my YouTube channel, The Vegan Good Life with Miyoko.
For someone wanting to change to a plant based lifestyle, do you have any advice on how to get started?
Yes! It’s easier to make the transition when you have support from others. So a community that is doing the same — join a plant-based Meetup or Facebook group, or find friends that want to explore with you. It makes the journey and exploration of food so much more fun. Host cooking parties, and explore recipes together. Take cooking classes. Make it fun and delicious!
The Vegan Creamery
Miyoko Schinner has curated over 75 plant-based recipes in her new cookbook The Vegan Creamery. Using plants to mimic dairy products, she has created butters, creams, cheeses and desserts for all to enjoy. As an evolutionary leader in plant-based dairy, Schinner will teach us all how to expand our palates and aid the planet.
Schinner will have an event at Book Passage, Corte Madera on Wednesday, September 17th at 6 pm.
Book Reviews
Standing for Nature: Legal Strategies for Environmental Justice
Rights of Nature laws have faced uneven acceptance across different countries. Standing for Nature examines four key case studies — New Zealand, Colombia, Bangladesh and the United States — to uncover important insights and practical lessons for advocates of the global Rights of Nature movement.
One of the three authors, Dana Zartner, will be at Book Passage, Corte Madera on Saturday, September 20 at 11:00 am.
Replaceable You: Adventures in Human Anatomy
Mary Roach explores the complexities of recreating human anatomy in her new book, Replaceable You: Adventures in Human Anatomy. Written with her signature humor and accessibility, Replaceable You should not be missed.
Roach will be at Book Passage, Corte Madera on Tuesday, September 16 at 6:00 pm. This is a ticketed event.
