Make Food & Eat
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Miyoko Schinner’s The Homemade Vegan Pantry & Strangozzi al Tartufo


Of course I love vegan cheese expert, Miyoko Schinner’s, new book, The Homemade Vegan Pantry. She talks health, the environment, farmer’s markets, S L O W food, flavor, so much flavor… But back to the environment for a moment. I love seeing a cookbook that discusses ethical eats right from the gate- reminds me of the vegetarian-movement cookery books from the 70’s. Miyoko tells readers, “you probably recycle, shop at farmer’s markets, buy local as much as you can…” She goes on to offer some staggering stats about animals raised for human consumption that I’m not sure a lot of non-vegans have considered {at least not most of the ones I have spoken to}- some research has shown vegans use approximately 90 percent less water, energy, resources and land to raise their food than do omnivores. Woah. According to the United Nations, the biggest source of greenhouse gases is livestock raised for human consumption.

Crops + water used to feed animals that are being raised to feed us… There’s a serious drought where I live, the ethical side to consuming animals has definitely driven down my meat consumption {no I’m not vegan}.

My favorite part of Miyoko’s book is her embrace of slow food. Taking enough time to slow down to savor flavor because you smelled, touched, tasted, smiled, experimented- created something truly healthy to feed your family and your happiness. As Miyoko says, “unprocessed, uncomplicated, unabashed.” I love this!

When you get Miyoko’s book in your hands, try the vegan shaved “parmesan”, the lemon curd and French buttercream. Divine.

I’m an Italian, make-it-from-scratch kinda girl, so naturally love Miyoko’s re-invented collection of flours, sauces, stocks and condiments- the stocks are great bases to which I can add healing herbs & spices for patient’s health concerns.

I happen to have been gifted a handful of truffles, so set to trying Miyoko’s Strangozzi al Tartufo. After spending a couple weeks in Assisi, Italy, Miyoko fell in love with the recipe- it’s a favorite of mine and I liked the idea of her less oily version subbing in cashew cream. First, whip up some cashew cream, then the dish.

Let us know how yours turns out & if you try any other mushroom varieties. Finding strangozzi style pasta is so worth the way the sauce and mushrooms stick to it! Buon Appetito.

Cashew Cream Sauce


3 cups water
1 cup cashews


  1. Place water and cashews in a blender. Blend until smooth and creamy, about 1 minute.

Umbrian Tartufo Sauce


2 truffle mushrooms
3/4 pound cremini mushrooms
1 to 2 T evoo
6 cloves garlic, minced
2 to 3 T truffle oil*
1 cup cashew cream
Sea salt and freshly ground black pepper
10 ounces strangozzi or spaghetti {I was out of both, so used a fresh, thicker penne}

Since I used 2 truffles, I omitted the truffle oil and replaced with a chopped roasted red Italian pepper.


  1. Cut mushrooms in half or quarters depending on their size so they are all fairly uniform. Pulse in a food processor until minced, not mushy. Pulse for a short time or you will end up with purée. If you need to stop to get a visual, do it, then restart.
  2. In a large skillet over med-high heat, heat oil. Add shallot and sauté until tender.
  3. Add garlic and mushrooms and sauté 5 to 10 minutes until mushrooms are browned, yet not wet in appearance.
  4. Add truffle oil {or a chopped roasted red pepper in my case} and cashew cream, stir well.
  5. Cook for 1 minute to let sauce thicken, then season with salt and pepper.
    Toss with hot pasta, garnish with chopped parsley and serve immediately.
  6. Can store 2-3 days, but do not attempt to freeze, your perfect, ready-to-serve texture will not return upon defrosting.

Recipe reprinted with permission of Ten Speed Press. Check out Miyoko’s latest at Instagram.

This entry was posted in: Make Food & Eat


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.


  1. Pingback: Homemade Vegan Butter + Homemade Vegan Pantry GIVEAWAY | the taste space

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