Make quick, rich, flaky, and delicious skillet biscuits featuring our melty Smoked VeganMozz and European Style Cultured VeganButter. Recipe developed by the talented Cobi Kanani (@veggietorials) to highlight the versatility of our Smoked VeganMozz!
Recipe and photo by Cobi Kanani
Skillet Biscuit featuring Smoked VeganMozz
Grate smoked mozzarella into shreds.
Cut each biscuit into quarters.
On medium high heat, melt butter in an 8 inch cast iron skillet on the stove.
Add quartered biscuits and toss with butter, garlic, and Italian seasoning until well coated.
Spread biscuits in an even layer in the skillet, top with shredded smoked mozzarella.
Bake at 350°F on the middle oven rack for 30 minutes or until golden brown.
Remove from oven. Garnish with basil, roasted tomatoes, red chili flakes and/or a drizzle of balsamic reduction.
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.
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
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.
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.
Bake at 425°F until pastry cups and cheese are lightly browned.
Let cool for 1 to 2 minutes and top with fresh blueberry and chiffed basil, enjoy!
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
2014 Albariño paired with Classic Double Cream Chive
2014 Rozália (Frizzy Rosé) paired with Miyoko’s Creamery Fresh Loire Valley in a Fig Leaf
2012 Malbec, Alexander Valley paired with Miyoko’s Rustic Alpine
2013 Pinot Noir paired with Miyoko’s Creamery Country Style Herbes de Provence
2012 Tempranillo, El Dorado paired with Miyoko’s Creamery Mt. Vesuvius Black Ash
2012 Pinot Noir, Starkey Hill (Russian River Valley) paired with Miyoko’s Creamery French Style Winter Truffle
2011 Cabernet Sauvignon (Diamond Mountain) paired with Miyoko’s Creamery Aged English Smoked Farmhouse
Black Ash & Pear Crostini
We 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!
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.
Red Wine Glaze (from Artisan Vegan Cheese)
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.