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!
Smokey Sweet Potato Boats with Smoked Farmhouse Sauce
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.
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.
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!
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!
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!
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
Cook 1 cup of dry macaroni according to package instructions and drain.
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.
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.
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.
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.
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.
Mozzarella, Pickled Onion and Arugula Meatball subs
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.
Preheat oven to 350F.
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.
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
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!
Photo by Jenny Bradley
Watch how these subs are made:
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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
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…