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