Until the Next Time………

If you’ve followed this blog for a blink of an eye, thank you very much for your support, encouragement, and open-armed approach to veganism. It probably won’t come as a surprise to you that Vegan Appetite is on hiatus right now, and will be indefinitely. Because of your friendship, I wanted to let you know just what is happening with my life right now, and it’s all wonderful!


The plan was to take the summer off and brainstorm for a book proposal this fall. The vacation has just been too much fun. I’ve found time (again) to garden, bike ride, go for walks, watch the hummingbirds and butterflies, and just BE. It’s been rejuvenating and liberating, and life-changing.

My commitment to veganism is the same as ever, and future books may very well happen. But not for this summer. Who knows? I may even come back to blogging. For now, I’ll leave this blog up as a resource.

In the meantime, I’m going to keep exploring life, see where it takes me, and enjoy being a free spirit. Feel free to contact anytime, I’d love to hear from you.

It’s one of the very best parts of the journey. See you on the Path.

Contest Winner and Basic Sourdough Bread

7/9/15- update! No reply from Mary B, so the second draw winner is in2insight! Congratulations and I will email you, but email me, too, please!!!


Straight to the chase! The winner of The Homemade Vegan Pantry is Mary B. who likes aminos and liquid smoke. I will email you, but just in case it hits your spam folder or a void, please contact me. If I don’t hear from you by July 1, another winner will be chosen.

This is going to be the Contest Summer at Vegan Appetite, so don’t miss a post.

Have I teased you long enough about sourdough? Here is the basic recipe. Purists take note, this recipe does contain yeast, making it perfect for sourdough beginners.


Basic Yeasted Sourdough

For a softer, sweeter dough, use the oil and maple syrup. Vegan milk can also be substituted for the water. This makes a light, fine grain, sandwichy-crumb style bread. For dinner rolls, or other breads with a softer crust, rub the tops lightly with vegan butter as soon as they come out of the oven.

1 1/2 cups fed starter

2 cups unbleached bread flour

2 cups white whole wheat flour

2 tablespoons ground flax seed

2 tablespoons neutral-flavored oil, optional

1 tablespoon pure maple syrup, optional

2 teaspoons instant dry yeast

2 teaspoons fine sea salt

Water, as needed

Combine the starter, flours, and flax in a mixer fitted with a dough hook. Stir to combine. Add the oil, syrup, yeast,  salt, and about 1/2 cup water. Knead with the dough  hook, adding water as needed to create a soft, moist dough that still holds shape quite well. Add additional flour if the dough is too wet. Knead for about 5 minutes. Lightly oil a bowl for the dough to raise. Shape into a ball, cover, and let rise until doubled.  Gently deflate the dough, and shape as desired. For this recipe, I like to make 2 or 3 smaller free-form loaves. Lightly oil a baking sheet and space the loaves with lots of room. Cover, and let rise until nicely puffed.

Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and bake 15 to 20 minutes, or until done. Cool at least 1/2 hour on a wire rack before slicing.

Yield: 3 small loaves

Remember: Check back for lots more opportunities to win!


The Homemade Vegan Pantry!

It’s here! The talented Miyoko Schinner has done it again. Her previous book, Artisan Vegan Cheese, took the world by storm. Her latest book, The Homemade Vegan Pantry shares a very practical approach to stocking your kitchen with the types of things you always wish you’d tried (glorious butterless butter, or maybe your own tofu, for examples) to those you’ve probably never considered, such as soup concentrates, to make your life easier.  Maybe you’re a yeast-novice? Check out the Breads chapter for easy, approachable recipes.  Only have a few minutes to make a big impact on your dinner? Hit the Condiments chapter to find just the right one to take your meal to the next level. Homemade pasta- in 15 Minutes? Yes, and it’s amazing! Thanks to Miyoko’s “unmeat” popularity of the past, the book also has recipes such as “Unribs” and “Unsteak”.

Like all books, there are downsides. In this case, it’s that the book is a hardcover. Durability, yay! Usability? It feels like it should be on the coffee table.  This book was written before the Aquafaba Revolution (thank you, Goose!), and I would love to see what Miyoko would do with that ingredient. Maybe her next book?

Your chance to win a copy of this incredible book is here. Comment on this post with a pantry ingredient you’ll never be without, or if you are, it makes it hard to sleep. US shipping only, per the publisher, sorry! Loads of other contests and reviews are happening, so keep your eyes open for lots of chances.

In other contest news: the winner of The Great Vegan Protein Book is Corinne! I will try to email you, but please contact me with your shipping address. Congratulations!

Lucky you, here is Miyoko’s recipe for Unribs. Of course, being the seitan fans that we are, it was the first recipe we tried. The verdict? Miyoko’s method of cooking the ribs in the bbq sauce delivers a tremendous depth of flavor. That’s a keeper technique. My texture was a bit off, but the recipe gives options for creating the texture you’re going for, so that was probably user error. It makes a big recipe to stock the freezer, and that’s a great thing! These make for a fast dinner.

Special Note: As you’ll see, the recipe calls for Zippy Barbecue Sauce. Use the Search function on Amazon to find it.



  • ¼ cup soy sauce
  • 3 tablespoons nutritional yeast
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons tomato paste
  • 1 tablespoon white, chickpea, or red miso
  • 4 or 5 cloves garlic
  • 1¼ cups water
  • 21/2 to 3 cups vital wheat gluten
  • Oil, for cooking (optional)
  • 31/2 to 4 cups your favorite store-bought variety (Miyoko has a recipe for Zippy Barbecue Sauce in the book as well)
  • 2 cups water
  1. In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created. If you are using a food processor, just keep everything in there;
  2. if using a blender, pour it out into a large mixing bowl. Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl. If you’re using a food processor, keep pulsing to knead the dough, adding a little
  3. more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth.
  4. Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick. Now here’s one of the places where you get to decide whether or not to use oil, and how much. Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot. Add the steaks and cook until browned on both sides. They will rise and puff a little.
  5. Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish. Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a
  6. lid or aluminum foil. Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven.
  7. Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick. Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

 Photo credit: © 2015 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House LLC.



2015: The Start

It’s hard to believe that I haven’t posted since January, so I’m going to give you a mini recap of what has been happening in our lives lately.

The Great Vegan Protein Book came out.  This book happens to be one of my favorites because it features one of my favorites: seitan! Of course, that’s just one small aspect of the book as any vegan worth his/her kale knows that protein is everywhere. If you haven’t picked it up yet, check it out on Amazon, or even better, your local indie bookstore. If you like what you see, please review it. Or… here’s a sneak attack contest if you’re actually reading this…. just comment below and I’ll mail a copy to one reader in the U.S. Good luck!new-protein-book-72smaller

Jim’s latest CD came out. You can download it here for free. As always, it is not child-friendly.

We got back into the Cleveland Indians after a 20-year hiatus. It’s a long story, and a rather emotional one (in spite of the fact it’s sports-related!), so I’ll just say that we are having a blast watching the team grow and gel. If you want to talk Indians, hit me up!

The latest fun in my kitchen involves sourdough. That one is going to be an upcoming blog post, so stay tuned. I’ve got a book reviews (some overdue) coming up, too, and those include contests. Perhaps some rolls to whet your appetite?

sourdough rolls

A few weeks ago, we had the pleasure of going to Pittsburgh for the Hello Bully fundraiser. Hello Bully does incredible work, and if you’re not familiar with them, check them out. Here we are looking a lot more blurry than we were feeling.

with Jim at Hello Bully!

Happy Spring or is it Summer?! More good things coming here soon, so check back.

The Vegetarian Flavor Bible *Contest*!!!

Please note: Contest is closed! The winner is charj, #7. Thank you to all who entered! (I emailed you, Charj, but if I don’t hear back by 2/10/15, a second winner will be chosen.)

2/11/15- Follow up winner is Rusty! I will email you, but if I don’t hear back from you by 2/14/15, a third winner will be chosen!


Before Christmas, I found myself browsing around in a bookstore. I’m not a shopper, but bookstores have never felt like shopping. I’m knee-deep in the new book section and really wondering who buys *all* these crazy titles.. when I see a huge hard cover book, The Vegetarian Flavor Bible. I cracked it open, and my mouth may have fallen open, too. I can’t say for sure. I debated about buying it, but balked, as I usually do. We continued on our way and a day later, I got an email asking if I’d be interested in a review copy. Hell, yes! And in no time at all, it was in my hands. The author, Karen Page, generously wrote a special blog post for today, which is below. First, let me give you a very abbreviated take on this massive tome.


This book is an encyclopedia, as packed with info as vegan food is with nutrients. Each entry includes a flavor profile, nutritional info, botanical relatives, how to cook it, flavor affinities, and more. Whether you are a beginning cook, or more comfy in the kitchen than anywhere, this book would be an amazing addition to any kitchen.

Good news: You have a chance to win a copy of this book. All you have to do is leave a comment on this post telling me what ingredient tends to stymy you in the kitchen. That’s it. It could be one you don’t like, one you’re not sure how to use, or one you’ve always wanted to pick up at the grocery store. US shipping only, please. The contest will close January 21. So after reading Karen’s guest post, be sure to comment! By the way, Karen is truly an expert and has won several esteemed cookbook awards. She knows her stuff and I’m thrilled she is sharing it with  all of us. I’ll leave this post to Karen. Be sure to enter the contest! And don’t forget that our Great Vegan Protein Book is coming out soon!

“So, How Do You Get Your Protein?” Guest Post by Karen Page

After being lifelong omnivores, my husband Andrew Dornenburg and I stopped eating meat in May 2012.  That’s when we started getting asked what we soon learned was the number-one question posed of most vegetarians and vegans:  “So, how do you get your protein?”

This led us on a search for answers.  As The Great Vegan Protein Book had not been written yet, we turned to other sources:  Karen earned a Certificate in Plant-Based Nutrition from Cornell in conjunction with the T. Colin Campbell Foundation, and we regularly visited the USDA’s National Nutrient Database for Standard Reference at ndb.nal.usda.gov where we learned all about the macronutrient content of various foods – much of which was so eye-opening, Karen made sure to include it in her new book THE VEGETARIAN FLAVOR BIBLE.

First, we simply wanted to figure out how much protein we should be eating for a healthful diet.  It turns out that the average person needs just 50 to 60 grams of protein per day – yet the average American typically consumes 70 to 100 grams per day, primarily from animal-based sources (e.g., meats, poultry, seafood), a level of overconsumption that correlates with a higher risk of diseases such as heart disease and certain cancers.  Because 50 to 60 grams of protein a day can easily be provided by a plant-based diet, T. Colin Campbell’s book The China Study recommends avoiding meat, poultry, eggs, and dairy.

“Dietary protein within the range of 10-20 percent is associated with a broad array of health problems [e.g., higher blood cholesterol levels, higher risks of atherosclerosis, cancer, osteoporosis, Alzheimer’s disease, and kidney stones], especially when most of the protein is from animal sources.”
–T. Colin Campbell, PhD, The China Study

I was fascinated to learn the number of grams of protein contained by different foods, e.g.,

1 large egg = 6 grams
½ cup black beans = 7.5 grams
½ cup black-eyed peas = 6.5 grams
½ cup lentils = 9 grams
1 ounce almonds = 6 grams
1 ounce peanut butter = 7 grams
1 ounce tempeh = 5 grams
¼ cup firm (raw) tofu = 10 grams
1 Burger King veggie burger = 14 grams
1 Shack Shack ‘Shroom (vegetarian) burger = 18 grams

And it was very surprising to learn how much protein I could get from vegetables and grains:
1 medium artichoke = 3 grams
1 cup asparagus = 4 grams
1 cup pureed avocado = 5 grams

½ large bagel = 7 grams
1 cup broccoli = 4 grams
1 cup Brussels sprouts = 4 grams
1 ounce oatmeal (uncooked) = 5 grams
1 medium potato = 5 grams
½ cup quinoa = 4 grams
1 cup spinach = 5 grams
½ cup sun-dried tomatoes = 4 grams

My fascination with protein continued to the point that I decided to include nutritional profiles for most of the ingredients listed in the encyclopedic A-to-Z Chapter 3 of THE VEGETARIAN FLAVOR BIBLE. For example, if you look up Eggplant, you’ll see that they are 83% carbs, 10% protein, and 7% fat – and that 1 cup of raw, cubed eggplant has 1 gram of protein.

Once you’re confident you’re getting the right amount of protein, the next important step is to make those ingredients taste absolutely delicious.  And by providing you with lists of the herbs, spices, and other seasonings that will best enhance the flavor of any plant-based ingredients you might want to cook, THE VEGETARIAN FLAVOR BIBLE puts 576 pages of inspiration right at your fingertips!