Print Recipe
Pumpkin Pie with Pretzel Crust
Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Servings
people
Ingredients
Course Dessert
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F and pre grease a pie pan and set aside.
  2. In a food processor combine shredded coconut, pretzels, walnuts, brown sugar and pumpkin pie spice, pulse until crumbled.
  3. In a small sauce pan melt down Miyoko's Butter. Zest fresh ginger into the melted butter. Combine your crumbled ingredients with the melted butter mixture.
  4. Pour into your pre greased pie pan and press into your pie pan to create the crust.
  5. To make the filling combine all wet ingredients into a large mixing bowl and stir until well mixed.not stir in the dry ingredients.
  6. Pour filling into already assembled crust. Top pie with a little fresh orange and ginger zest. Bake for 60 minutes.
  7. Top with a dollop of my vegan mascarpone and serve.
Recipe Notes

Share this Recipe
Print Recipe
Shaved Salad of Brussels Sprouts, Persimmon, and Fennel
A gorgeous combination of fall flavors pulled together with the mild and savory sharpness of our High Sierra Rustic Alpine cheese!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Salad
Servings
people
Ingredients
Course Salad
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Using a mandolin, shave the Brussels Sprouts, persimmons, and fennel, and place in a large bowl.
  2. Over medium heat, toss the pine nuts in a small sauté pan until golden brown; do not allow them to get black. Add to the bowl. Add the cheese, lemon juice, mustard, maple syrup, and salt and pepper, and toss well.
  3. Allow to sit and marinate for a half-hour if possible before serving.
Recipe Notes

This salad will keep for several hours, so you can make it ahead of time. The Brussel sprouts will soften as they marinate in the lemon juice.

Share this Recipe
Print Recipe
Fall Persimmon Bruschetta
This festive appetizer was created by the very talented Chef Nicole Derseweh and Jason Wrobel for our Facebook Live series! A fresh toasty baguette topped with our Fresh Loire Valley in a Fig Leaf cheese, persimmons, a sweet and tangy pomegranate balsamic reduction and a crispy fried sage leaf make for an incredible appetizer that guests at your next dinner gathering will rave about for weeks.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
  2. Slice persimmons horizontally into thin slices. With a spreading knife generously spread Miyoko’s Fig cheese on the tops of the sliced bread. Place cheese coated bread slices onto the baking sheet. Next layer the persimmons over the cheese to assemble the bruschetta. Place in the oven to toast about 15 minutes until golden brown around the edges.
  3. While bruschetta is toasting melt and heat the coconut oil in a small frying pan. Toss in the fresh sage leaves and fry on each side until crisp. Remove from oil before they brown and set aside.
  4. To create the sauce separate seeds from pomegranate. Place seeds in a high powered blender to purée. In a small saucepan combine pomegranate purée with balsamic and cook over low heat whisking regularly until reduced. About 15 minutes.
  5. Pull toasted bruschetta out of the oven. Top with a drizzle of the freshly made pomegranate balsamic reduction and fried sage leaves. Plate, serve and dance while you eat!
Recipe Notes

Share this Recipe

Green beans are a staple side dish at any Thanksgiving gathering. These buttery green beans will add that perfect fresh crunch to your dinner spread. The trick to beautiful vibrant green beans on your table is to dunk them in ice water right after cooking as directed in this recipe.

Print Recipe
Green Beans in brown VeganButter with Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Before starting, prepare a large bowl of ice water.
  2. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  3. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  4. Meanwhile, melt all but a teaspoon or so of the butter in a sauté pan until it becomes brown and nutty in aroma. Add the mushrooms and sauté over high heat to brown. Sprinkle with a little salt. Drain the green beans well, then add to the mushrooms in the pan and toss and turn until coated in brown butter and are heated all the way through. Season with salt and nutmeg.
  5. In a separate skillet, melt the remaining butter. Add the almonds and cook, stirring, until golden brown. Put the beans on a platter and top with the almonds. Serve hot.
Recipe Notes

Share this Recipe

The Miyoko’s Kitchen production manager Kyle Knies (quietly) came up with this recipe while his newborn twins were sleeping. His personal website is “From the Garden Vegan Chef” and you’re also welcome to follow him on Instagram at @itsfromthegarden!

When you are short on time but still crave a snack that is big on flavor, reach for your Miyoko’s Kitchen Smoked Farmhouse and make this deeply satisfying recipe for a quick quesadilla. This gluten-free recipe pairs lightly spiced caramelized onions with our richly flavored Smoked Farmhouse for a quesadilla that is savory, smoky and filled with sharp cheesy flavors. This versatile dish is great whether you just need a mid-afternoon snack or you want to impress your guests with a decadent-tasting vegan appetizer. And from start to finish you can throw this together in less than 10 minutes! Welcome to vegan quesadilla heaven.

Caramelized Onion and Smoked Farmhouse Quesadilla

Makes 4-6 quesadillas

Ingredients:

  • 1/2 onion, preferably white or red, thinly sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne or chili powder (or to taste)
  • pinch of Mexican oregano (optional)
  • pinch of salt
  • 3-4 ounces Miyoko’s Kitchen Smoked Farmhouse (about 1/2 a round)
  • 8-12 corn tortillas

Method:

Heat skillet or frying pan to medium high heat. Add olive oil and once hot, add sliced onion, cumin, chili powder, oregano and pinch of salt. Stir well to coat with oil. Cook, stirring once a minute or so, until soft and beginning to brown, about 5 minutes. Remove from heat and crumble in 1/2 round of Smoked Farmhouse. Stir well with a spoon until cheese is melted and smooth. It will be a thick mixture. Spread it as thickly or thinly as you desire between two corn tortillas. Heat skillet and cook on both sides until beginning to show brown flecks on tortillas. Garnish with fresh Mexican oregano leaves or cilantro, if desired. Serve immediately with your favorite salsa or guacamole.

DSC_0210

Enjoy! Do you have your own recipe that features Miyoko’s Kitchen Cheeses? Email us or post to our Facebook page! We would love to hear from you!

Print Recipe
Caramelized Onion & Smoked Farmhouse Quesadilla
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

Easy Smoked Farmhouse Rarebit

What’s rarebit, you might ask. No, it’s not rabbit, but it might be rare, at least in this day and age. It’s an English pub food, a drunken mixture of ale and a strong aged Cheddar, something for a weary traveler to douse a chunk of bread in with some sausage. Simple peasant food, easily made from ale that might have gone flat and random bits of leftover cheese. Melt it all together, and you have a sauce that is heartier, earthier, with a bit of bitterness, a slightly brash, less refined cousin of fondue from across the Channel. Made with our Aged English Smoked Farmhouse, this rarebit will entertain your palate with its range of flavors and lustrous umami. A good bread for dunking is essential, but why not pour it over a baked potato, tempeh, or cauliflower? Change it up by adding some chopped chives, and that British pub will come alive in your kitchen.

  •  1 round Miyoko’s Kitchen Aged English Smoked Farmhouse, cut into ½ inch pieces or grated
  • 1 pint ale (there are gluten-free ales available to make this recipe gluten-free)
  • 1 teaspoon sea salt
  • 1/2 cup chopped chives, optional

In a 2-quart saucepan, combine the Smoked Farmhouse and the ale. Over low heat, bring to a simmer, stirring occasionally. Simmer for about 5 to 10 minutes, stirring frequently, until the cheese has melted completely. Season with salt. If desired, stir in the chopped chives prior to serving. Serve with bread, potatoes, cruciferous veggies, roasted portabello mushrooms, vegan sausages, or anything else that might need spiking up. You can find our Aged English Smoked Farmhouse in our Traditional Collection and our Miwok Mix.

Print Recipe
Smoked Farmhouse Rarebit
Aged English Smoked Farmhouse
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Aged English Smoked Farmhouse
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

Creamy Sundried Tomato Risotto

Makes 6 to 8 servings

Our popular Double Cream Sundried Tomato Garlic will transform rice into a fabulous risotto that will whisk your taste buds to Italy! This is a stir-and-bake method where your oven will do all the work.

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • Water or oil
  • 2 cups Arborio rice
  • 8 cups vegetable stock
  • 1/2 cup white wine
  • 1 cup chopped sundried tomatoes, either oil-packed or dried and reconstituted
  • Salt and pepper to taste
  • 1 6.5-ounce round Miyoko’s Double Cream Sundried Tomato Garlic

Preheat the oven to 350˚F. Heat the stock on the stove or microwave so that it is hot.

In a large oven-proof Dutch oven or pot, heat a few tablespoons of water or oil, then add the onion and garlic, and sauté for several minutes until tender. Add the rice and sauté for two or three minutes. Pour in the hot stock, wine, sundried tomatoes, and some salt to taste, and stir. Cover the pot with a lid and place it in the oven. Bake for about 25 to 30 minutes, then stir in the Sundried Tomato Garlic until it has completely melted into a creamy sauce. Serve immediately.

Our Double Cream Sundried Tomato Garlic is currently available in our Traditional Collection and our popular Party Platter.

RisottosLO_2

Print Recipe
Sundried Tomato Risotto
Creamy Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Creamy Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe

Black Ash & Pear Crostini with Red Wine Glaze.

When needing to whip up a quick appetizer for a party recently, I recalled an easy recipe from my book, Artisan Vegan Cheese, for Gruyere and Pear Croustade with Red Wine Glaze. Simply perfect!

It struck me that our Limited Edition Mt. Vesuvius Black Ash could step in beautifully as a substitute for the homemade “Gruyere.”  Its black exterior with a slice of buttery pear and glossy red glaze would not only be a visual show-stopper, but hit the palate with a perfect harmony of flavors – tangy, sweet, savory, earthy. And yet it would be oh-so-simple to put together! I could taste the flavors even before I began slicing bread for the crostini.

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.

Serves 8 (2 per person)

  • ½ baguette, cut into ¼” slices (about 16 slices)
  • ½ round Miyoko’s Creamery Mt. Vesuvius Black Ash, sliced ¼ inch thick (about 16 slices)
  • 1 firm but ripe pear, cut into 1/3 inch slices (about 16 slices)

Red Wine Glaze (from Artisan Vegan Cheese, BOOK PUBLISHING COMPANY, 2012):

  • 1 ½ cups dry red wine
  • 3 tablespoons sugar or agave nectar
  • 3 sprigs fresh thyme
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 to 2 teaspoons arrowroot

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. 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.

Preheat the oven to 350℉.  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.

Our Limited Edition Mt. Vesuvius Black Ash is currently available (as of 12/5/14) in our Miyoko’s Merry Mix Holiday Collection. Shipping 12/15/14.

 

05-BlackAsh

Print Recipe
Black Ash & Pear Crostini ...
Mt. Vesuvius Black Ash
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Mt. Vesuvius Black Ash
Votes: 0
Rating: 0
You:
Rate this recipe!
Share this Recipe
Print Recipe
Double Cream Chive Mashed Potatoes
Add pizzazz to your holiday table this year with our creamy mashed potato recipe! This simple dish serves 8 to 10 guests and is the perfect accompaniment to your holiday table.
Twice Baked Potato
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Twice Baked Potato
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes.
  2. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well.
  3. Stir in the Classic Double Cream Chive until melted.
  4. Season to taste with salt and pepper.
    Classic Double Cream Chive
Recipe Notes

This same simple recipe makes an excellent filler for twice baked potatoes (shown). Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.

Share this Recipe

Wine and cheese parties are beginning to seem all the rage at dinners, special events and even on social media lately as vegans (and cheese lovers) the nation over have begun popping corks to serve with their Miyoko’s Creamery cheeses. How exciting! This tickles me pink as this is one of the reasons I set out to create these cheeses.

It all started out in my dorm room almost four decades ago when my roommate and I decided to host wine and cheese parties on Friday nights. (A six-month trek through Europe is what kicked it all off, where lunch everyday was a baguette, some olives, and a chunk of a local cheese.) We knew almost nothing about wine, and our selections were generally limited to things in jugs, characterized by quantity rather than quality. But the cheeses – they were whatever the local cheese monger teased us to try when we walked in with our cherubic faces on Friday afternoons. There, our taste buds were challenged and stretched as we dipped into the realms of tangy, musty, stinky, and funky, as rounds of Brie, Limburger, Chevre, and Tellagio  graced our cheeseboard.

For years thereafter, until I began to transition to veganism in my late twenties, I reveled in entertaining with wine and cheese (and yes, my taste in wine evolved!). Even after becoming vegan, I reminisced about the old days of Gruyere and Comte, and knew that eventually, I’d have to do something about making it more than just a wistful dream.

glass-of-red-vineThe question on everybody’s mind, as they receive their packages of Miyoko’s Creamery cheeses, is how to pair them with wine. This, of course, can be a fun problem to have to solve! While I will delve into some suggestions in a minute, I want to mention that in many of the pairings I have done, I’ve found some surprising combinations of what works. Every Pinot label will be somewhat different, and hence, you might find your bottle pairing better with one cheese than another. My first suggestion is to make it a game, keeping in mind that winning combinations are those that enhance each other and make them taste even better. So to start, take a sip of wine first and savor all of its characteristics. Then take a nibble of cheese, then sip the wine again. See how it changes. You can be your own judge in seeing whether the wine is now the same, better, or worse, or robbed or enhanced of certain qualities.

In my experience, here are some combinations I’ve found to be winners:

French Style Winter Truffle (6) – This rich, buttery, creamy cheese with a hint of the musty earthiness from the mushrooms pairs beautifully with a good Pinot Noir with its complex notes of black cherry and spice, and just a hint of acidity and low tannins. A Petit Syrah is also a good choice.

Mt. Vesuvius Black Ash (Limited Edition) (5) – Try this Limited Edition cheese with a bottle of Zinfandel, where the full-bodied, jammy, blackberry notes balance nicely with the aged tanginess and slightly smoky, spicy notes of the Black Ash.

High Sierra Rustic Alpine (3) – This incredibly buttery, semi-hard cheese with its deep umami flavors pairs well with a rich Chardonnay with a hint of oak, or with a Cabernet Sauvignon when you want to minimize the tannins and bring out it fruity characteristics.  Lighter whites like Semillon or Sauvignon Blanc also play nicely with the buttery qualities.

Fresh Loire Valley in a Fig Leaf (4) – This is a beautiful, complex cheese with a fresh tanginess that stands up to a powerful, full bodied Cabernet Sauvignon with its black currant, tobacco notes, or a classic Bordeaux. This also matches the tart freshness of a Semillon, or can balance a sweeter wine.

Aged English Sharp Farmhouse (7) – The longer you keep this cheese in your refrigerator, the harder it will become and more full-flavored. So depending on how far along it is in the aging process, you’ll want to play around with pairings. The older it is, the bolder it will become, so go to a lighter, less complex wine, where they won’t compete too much, or go for full spiciness such as a Syrah, Petit Syrah or Cabernet Franc. A good ale is also a good bet!

Aged English Smoked Farmhouse (8) – Try dessert wines such as Port or late harvest Zinfandel where the sweetness counterbalances the deep, smoky, savory cheese. A fruit-forward Barbera or Merlot can also be good choices, as would a Riesling or Gewurtzaminer. Like the Sharp Farmhouse, this is a good one to pair with beer as well.

Country-Style Herbes de Provence (9) – Pop open a bottle of champagne or a sweeter Prosecco for this elegant, floral cheese. Don’t be afraid to pair this with bold wines like Syrahs and Cabernets as well.

Double Cream Chive (1) and Sundried Tomato Garlic (2) – Try these creamy, simpler cheeses with your everyday red, a tannic Chianti, or a lighter white, such as Pinot Gris or Sauvignon Blanc.

Cheers!

November 22, 2016

Pumpkin Pie with Pretzel Crust

Chef Nicole Derseweh brings you a scrumptious Pumpkin Pie recipe with a little spin on the crust! No boring white flour crust here. Try this rich pretzel crust using our VeganButter. Serve it at your next holiday gathering!

November 21, 2016

Shaved Salad of Brussels Sprouts, Persimmon, and Fennel

A gorgeous combination of fall flavors pulled together with the mild and savory sharpness of our High Sierra Rustic Alpine cheese!

November 18, 2016

Fall Persimmon Bruschetta

This festive vegan appetizer was created by the talented Chef Nicole Derseweh and Jason Wrobel. Perfect for the holidays!

November 14, 2016

Green Beans in brown VeganButter with Mushrooms

Green beans are a staple side dish at any Thanksgiving gathering. These buttery green beans will add that perfect fresh crunch to your dinner spread.

March 5, 2015

Caramelized Onion & Smoked Farmhouse Quesadilla

The Miyoko’s Kitchen production manager Kyle Knies (quietly) came up with this recipe while his newborn twins were sleeping. His personal website is “From the Garden Vegan Chef” and you’re also welcome … Read More

/** Accordian Fix for Faq page */