Recipe by Jenny Bradley

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse. A recipe developed by the very talented Jenny Bradley to highlight the versatility of our Smoked Farmhouse!

 

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Smokey Sweet Potato Boats with Smoked Farmhouse Sauce
Instructions
  1. Preheat oven to 400F.
  2. Wash sweet potatoes and pierce each one a few times with a fork, then wrap individually with foil. Bake for 40 - 50 minutes, or until soft. Reduce oven to 350F, allow potatoes to cool slightly, then slice each potato lengthwise. Scoop out a small amount of the inside of the potato, leaving about 1/3 -1/2 inch of potato along the sides and bottom of the skin. Place your 4 sweet potato boats back on baking sheet, face up, and bake for another 10 minutes.
  3. Finely chop shallot and garlic cloves, and sauté in a pan lightly drizzled with olive oil on medium heat. Only cook until shallots are translucent, being careful not to brown the garlic. Open can of black beans and drain, add them to shallot and garlic mixture, and cook until heated all the way through and all remaining liquid has evaporated. About a minute before turning off the heat, throw in three cups of spinach to gently wilt. Season with a little salt and pepper to taste, about a hefty pinch each.
  4. While beans are cooking, heat 1 cup soy milk and 1/2 round Miyoko’s Creamery Smoked Farmhouse on medium heat, constantly whisking until cheese has melted into the soy milk. Add more or less milk for a creamier or thicker sauce, whatever your preference!
  5. Pull sweet potatoes from oven and evenly load with bean and spinach mixture, then cheese sauce. Top with a scoop of your favorite sour cream, sliced avocado and sliced green onions or chives!
Recipe Notes

Visit Jenny Bradley's website: runningwhilevegan.com

Photo by Michael Mendoza

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Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s no shame in saying it— we’ve all had macaroni and cheese
 out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don’t crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes!

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Well-Crafted Macaroni and Cheese Mix
Votes: 6
Rating: 4.17
You:
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Course Main Dish
Servings
Cups
Ingredients
The Mix
The Cheese Sauce
Course Main Dish
Servings
Cups
Ingredients
The Mix
The Cheese Sauce
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Instructions
HOW TO MAKE THE MIX
  1. Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing. Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.
HOW TO USE THE MIX
  1. Cook 1 cup of dry macaroni according to package instructions and drain.
  2. Combine 1⁄3 cup mix with 1 cup water or unsweetened nondairy milk in a saucepan over medium-low heat. Whisk well and bring to a boil. Simmer for 1 minute, then toss with hot cooked macaroni.
Recipe Notes

Makes 1 2/3 cups, or enough to coat the equivalent of 5 store-bought boxes of instant macaroni and cheese.  

These mixes are also a great answer for turning yesterday’s leftovers into a quick casserole. Just combine leftover pasta, potatoes, or grains, some veggies, and any other odd scraps you think might be a good fit and mix it in a casserole dish with some of the cheese mix and water. You can add additional spices and herbs if you wish. Then bake it all up into creamy goodness. You can also use the mix to make quick sauces for veggies or add it to soups for extra cheesy flavor and richness—it’s quite versatile.

Watch Miyoko make the recipe on Facebook Live:

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Recipe by Lani Muelrath

Friend of Miyoko’s Kitchen, Lani Muelrath,  is an award-winning, nationally recognized presenter and speaker who brings a passion about the plant-based, vegan, active, mindful living to the stage. Lani shares her simple yet completely satisfying recipe for Golden Turmeric Rice topped with a little smoky Aged English Smoked Farmhouse vegan cheese. A recipe from her book, The Plant-Based Journey, Lani recommends pairing this dish with a luscious fresh green salad.

 

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Golden Turmeric Rice with Smoked Farmhouse
I’ve always considered raisins and rice to be perfect taste companions. This simple recipe brings the combination to dinner, spicing it up with an antioxidant all-star: turmeric powder. The addition of chickpeas creates a robust presentation, a filling main dish. With a few recently purchased packages of MK Smoked Farmhouse - one of my favorites - I was inspired to add a bit of it's creamy, smoky qualities to my recipe.  Once the dish was cooked, just before serving I folded in the cheese - spectacular, as expected!  You can easily add more than I did if you like a richer finished product, or even fold it in in chunks rather than grated for a different effect.
Votes: 2
Rating: 5
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place all the ingredients except the cheese in a 1 1/2-quart or larger rice cooker, stir, place the lid on the cooker, and cook according to your model’s instructions.
  2. When the rice is done, fold in the cheese. Serve.
Recipe Notes

We had the pleasure of having Lani as a special guest on our Facebook Live series where she assisted Miyoko in making orecchiette pasta while they chatted about healthy living, being vegan & more!

Catch the replay of the Facebook video:

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Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!

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Florentine Cookies
Votes: 1
Rating: 5
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Course Dessert
Servings
cookies
Ingredients
Course Dessert
Servings
cookies
Ingredients
Votes: 1
Rating: 5
You:
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Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, break up the almond slices a little by hand. Mix with the flour, zest, and salt.
  3. In a saucepan, combine the sugar, syrup, creamer, and butter. Bring to a boil, and then continue to boil for about 2 minutes. Combine with the flour mixture.
  4. Drop by teaspoons onto parchment-lined baking sheets, making sure to spread them out at least 2 – 3 inches apart. (To make them round, allow to cool briefly, then roll with hands to form balls).
  5. Bake at 350 degrees for 8 – 10 minutes until golden brown.
  6. Dip or drizzle with chocolate.
Recipe Notes

Miyoko shows you how to make these classic cookies:

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Recipe by Jenny Bradley

This recipe was developed by the very talented professional baker, Jenny Bradley, to highlight the versatility of our Fresh VeganMozz! Quickly whip up one of these subs by using pre-made vegan meatballs now found at most grocery stores or make the classic Italian Meatball recipe in The Homemade Vegan Pantry in advance to add a little rustic homemade warmth.

 

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Mozzarella, Pickled Onion and Arugula Meatball subs
Votes: 2
Rating: 5
You:
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Course Main Dish
Cuisine Italian
Servings
sandwiches
Course Main Dish
Cuisine Italian
Servings
sandwiches
Votes: 2
Rating: 5
You:
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Instructions
Pickled Onions
  1. Boil three cups of water. Thinly slice red onion and place in strainer in the sink. In a medium-sized bowl, whisk together 1/4 tsp salt and 1 cup red wine vinegar. Once water comes to a boil, gently pour over onions, as this all lightly cook them. Transfer onions to red wine vinegar and salt mixture. Let sit for a half hour at room temperature. All of the onions don’t need to be covered with vinegar; fold them into the liquid with spatula or spoon about every 10 minutes. Drain after 30 minutes and refrigerate any leftover onion. It will keep for about 2 weeks.
Meatball Sub
  1. Preheat oven to 350F.
  2. In a pot large enough to fit entire package of vegan meatballs without crowding them, heat to medium high drizzle with olive oil, and add meatballs. Add 3/4 - 1 jar of marinara, turn heat to medium and cover until meatballs are cooked all the way through, about 15 minutes. Gently stir occasionally.
  3. If hoagies are not already cut, slice in half, lengthwise. Thinly slice Miyoko’s Fresh Mozzarella, and even distribute among the four top halves of your bread. Toast all bread, until mozzarella is melted and bread is lightly browned, about 7 - 10 minutes
  4. Remove from oven, let cook slightly. Place a layer of pickled onion on the bottom halves, followed by 3/4 cup arugula each, and then ladle marinara and approximately 3 meatballs on top of arugula. Place top half of bread with melted cheese atop and enjoy!
Recipe Notes

Photo by Jenny Bradley

Watch how these subs are made:

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Recipe by Jenny Bradley

Professional vegan baker Jenny Bradley developed this recipe to add VeganButtery creamy richness to these sweet chocolatey vegan & gluten-free Black Forest Brownies! Serve them with a coconut whip or even warm á la mode; bring them to a potluck or a holiday soirée!

 

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Black Forest Brownies with Coconut Whip Cream
Votes: 1
Rating: 5
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Course Dessert
Servings
Ingredients
Brownies
Coconut Whip Cream
Cherry Topping
Course Dessert
Servings
Ingredients
Brownies
Coconut Whip Cream
Cherry Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chill coconut cream overnight.
  2. Preheat oven to 325F.
Brownies
  1. Lightly grease an 8 inch square pan. In a small bowl, whisk ground flax and warm water. Set aside for a few minutes to thicken.
  2. In a medium bowl, whisk together melted butter, palm sugar, agave, and vanilla extract. Also whisk in flax mixture, set aside.
  3. In a large bowl, sift flour, cornstarch, cocoa powder, and salt. Whisk in wet ingredients until there are no lumps, pour into pan and bake for about 20 -25 minutes, or until the brownie starts to pull away from the sides.
Coconut Whip
  1. If you are using coconut milk, open can, and drain liquid. You will only be using the hardened cream top. In a medium bowl, with a hand mixer, whip coconut cream and powdered sugar on high until the consistency of whip cream, about 1 - 2 minutes. Refrigerate immediately. Whip is easier to use the colder it is.
Cherry Topping
  1. In a small sauce pan, heat cherries, lemon juice agave, vanilla extract and salt on medium to medium high heat. In a small bowl, whisk cornstarch and water. When cherries comes to a light boil, add cornstarch and water mixture. Whisk until thickened, a few minutes.
  2. Let brownies cool completely before cutting, add a scoop of whip cream and slather with cherries!
Recipe Notes

Photo by Michael Mendoza

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Recipe by Holly Noll

The talented lifelong Chef Holly Noll, Nutritionist and coach and co-owner of New Ethic gym, developed this beautiful holiday recipe to highlight our High Sierra Rustic Alpine vegan cheese. The Orange Blueberry Confit with Rustic Alpine in a Pastry Cup make a gorgeous savory, smoky hor d’ouervres with the perfect sweet balance.

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Orange Blueberry Confit with Rustic Alpine in a Pastry Cup
Orange, Blueberry, Sweet Onion Confit with Warm, Toasted, Rustic Alpine Cheese, Chiffonade Cut Fresh Basil in a Pastry Cup
Votes: 2
Rating: 5
You:
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Course Appetizer
Servings
servings
Ingredients
Course Appetizer
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut onion in half then julienne and add to preheated pan on medium heat with melted VeganButter. Once browned, turn down and simmer until translucent then add blueberries, and both vinegar's and turn down to low. Simmer until the moisture has evaporated and the mix is thick/sticky. Remove from heat and set aside.
  2. Slice cheese into half inch slices, and then into roughly 1" squares. Add one square to the bottom of the filo cup, then fill to three-quarters full with confit, and top with another cheese square.
  3. Bake at 425°F until pastry cups and cheese are lightly browned.
  4. Let cool for 1 to 2 minutes and top with fresh blueberry and chiffed basil, enjoy!
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We welcomed RG Enriquez of Astig Vegan over to the real Miyoko’s Kitchen to show us how to make a traditional Filipino holiday treat, bibingka! Bibingka is a celebratory Filipino Rice Cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its crispy toasted corners, crust and moist and buttery center, infused with the wonderful aroma of banana leaves. 

Bibingka Espesyal is a premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs (in the non-vegan version).

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Bibingka Espesyal
In this recipe, RG of Astig Vegan presents the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. "Kain na, let’s eat!"
Votes: 1
Rating: 5
You:
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Course Dessert
Servings
mini muffins
Ingredients
Course Dessert
Servings
mini muffins
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. Pour coconut milk and whisk until smooth.
  4. For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.

  5. Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
  6. Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.

  7. As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.

  8. Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
Recipe Notes

For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.

Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!

You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.

Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.

For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.

For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING


Watch the replay of the Facebook Live video!

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Earlier this year we visited En Garde Winery nestled in the heart of wine country. There we had the great pleasure of meeting En Garde founder Csaba Szakál, a 4th generation winemaker, originally from Hungary. Csaba’s approach to winemaking is a blend of old-world tradition and new-world innovation. Csaba’s wines are all vegan as they do not use animal byproducts (such as isinglass or egg) in the production of fining process.

Not only did we sample several of En Garde’s wines, Csaba paired his wine with a selection of our cheese and the results were beyond words! Watch the replay of the our live video straight from their Kenwood tasting room in Sonoma County California to get the full experience. Wine and cheese pairings are listed below for guidance and reference.

For a limited time (until 12/25/16), En Garde and Miyoko’s Kitchen are offering a very special promotion so you can pair your own wine with vegan cheese:

  • Order $99 or more of wine and get free shipping! Order here: www.engardewinery.com
  • Plus we’ll include a coupon to redeem a FREE Miyoko’s Creamery cheese at your local store.
  • Use promo code: VEGAN

Pairings

 


Black Ash & Pear Crostini

Mt. Vesuvius Black AshWe conclude featuring one of our classic recipes that will pair magically with En Garde’s Tempranillo. Visually this appetizer is a beautiful and intriguing addition to any holiday gathering. The Mt. Vesuvius Black Ash’s black exterior with a slice of buttery pear and glossy red glaze will not only be a visual show-stopper, but hits the palate with a perfect harmony of flavors – tangy, sweet, savory, earthy. And yet it is oh-so-simple to put together!

 

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Black Ash & Pear Crostini with Red Wine Glaze
This elegant hor d’ouervres is easily assembled by topping a thin slice of baguette with a slice each of our Mt. Vesuvius Black Ash and fresh pear, baking it for about 10 minutes until hot, then drizzling it with an easy red wine glaze. It might not stop the show, but it will stop your guests in their tracts as they “ooh” and “aah” as they reach for one … and then another.
Mt. Vesuvius Black Ash
Votes: 1
Rating: 5
You:
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Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
2 per person
Ingredients
Red Wine Glaze (from Artisan Vegan Cheese)
Crostini
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
2 per person
Ingredients
Red Wine Glaze (from Artisan Vegan Cheese)
Crostini
Mt. Vesuvius Black Ash
Votes: 1
Rating: 5
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Instructions
  1. First, make the glaze. Combine the wine, sugar, thyme, and salt in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup, about 20 minutes.
  2. Dissolve the arrowroot in the tablespoon of water, and stir into the wine mixture, and heat briefly until shiny, glossy, and lightly thickens. Set aside while baking the crostini.
  3. Preheat the oven to 350℉.
  4. Assemble the crostini by placing a slice of Mt. Vesuvius Black Ash on top of a slice of baguette, then topping with a slice of pear. Bake for about 8 to 10 minutes until hot. Drizzle each one with a teaspoon of the glaze, and serve immediately.
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brownies-msWhen you love to cook, or if you cook often, you look for ways to streamline the processes for some of your most used or favorite items. I love having large batches of items already made that I can go straight to when needed, without having to stop and make them — sometimes just in the amount specified in a recipe.

With this Chocolate Baking Mix in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake — rich, complex, but light — you’ll be able to whip it up in no time. How about deep, fudgy brownies? Look no further!

This recipe is my answer to when my husband asks for brownies at 10 pm, or when my kids used to tell me they needed cookies for a bake sale the next day. It’s super convenient, but more than that, it produces the lightest, most tender crumb in cakes with a complex flavor from the bit of coffee and cinnamon added, as well as chewy, deeply-flavored brownies, and anything else you might care to invent.

 

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Classic Brownies
This is the kind of brownie that is crackled on top, with a dark, fudgy center, deep in buttery flavor, and totally satisfying.
Votes: 2
Rating: 5
You:
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Course Dessert
Servings
brownies
Ingredients
Chocolate Cake and Baking Mix
Brownies
Course Dessert
Servings
brownies
Ingredients
Chocolate Cake and Baking Mix
Brownies
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Chocolate Cake and Baking Mix
  1. Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined. Alternatively, you can use an electric mixer or food processor.
Brownies
  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease the sides.
  2. In a double boiler, melt the chocolate and butter together.
  3. In a small bowl, mix together the chia seeds and water. Put the cake mix in a large bowl and make a well in the center. Pour in the melted chocolate mixture, chia seed mixture, and syrup and mix well. Stir in the nuts.
  4. Pour the mixture into the pan. Bake for 20 minutes. It will look dry on top but will still be soft inside. Allow it to cool completely before cutting and serving.
Recipe Notes

Store the Chocolate Cake and Baking Mix in an airtight container or ziplock bags at room temperature for 3 to 4 months. Makes 12 cups.

Recipe from The Homemade Vegan Pantry by Miyoko Schinner.

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January 17, 2017

Smokey Sweet Potato Boats

These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse.

January 4, 2017

Well-Crafted Macaroni and Cheese Mix

There’s no shame in saying it— we’ve all had macaroni and cheese
 out of the box. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes!

January 3, 2017

Golden Turmeric Rice with Smoked Farmhouse

Friend of Miyoko’s Kitchen, Lani Muelrath, is an award-winning, nationally recognized presenter and speaker who brings a passion about the plant-based, vegan, active, mindful living to the stage. Lani shares her simple yet completely satisfying recipe for Golden Turmeric Rice topped with a little smoky Aged English Smoked Farmhouse vegan cheese.

December 30, 2016

Florentine Cookies

Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!

December 29, 2016

Mozzarella and Arugula Meatball Sub

This recipe was developed by the very talented professional baker, Jenny Bradley, to highlight the versatility of our Fresh VeganMozz! Quickly whip up one of these subs by using…

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