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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:
Rate this recipe!
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
You:
Rate this recipe!
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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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: 1
Rating: 5
You:
Rate this recipe!
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Votes: 1
Rating: 5
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

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February 14, 2017

Falling Under the Sicilian Spell

While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce. 

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!

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