Archives

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.

Print Recipe
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
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Appetizer
Servings
servings
Ingredients
Course Appetizer
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Bake at 425°F until pastry cups and cheese are lightly browned.
  4. Let cool for 1 to 2 minutes and top with fresh blueberry and chiffed basil, enjoy!
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: 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

Share this Recipe

October 6, 2017

Skillet Biscuit

Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani!

September 7, 2017

Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

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. 

/** Accordian Fix for Faq page */