Recipe by Jenny Bradley
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!
Recipe by Lani Muelrath
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.
Place all the ingredients except the cheese in a 1 1/2-quart or larger rice cooker, stir, place the lid on the cooker, and cook according to your model’s instructions.
When the rice is done, fold in the cheese. Serve.
We had the pleasure of having Lani as a special guest on our Facebook Live series where she assisted Miyoko in making orecchiette pasta while they chatted about healthy living, being vegan & more!
Catch the replay of the Facebook video:
We welcomed RG Enriquez of Astig Vegan over to the real Miyoko’s Kitchen to show us how to make a traditional Filipino holiday treat, bibingka! Bibingka is a celebratory Filipino Rice Cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its crispy toasted corners, crust and moist and buttery center, infused with the wonderful aroma of banana leaves.
Bibingka Espesyal is a premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs (in the non-vegan version).
In this recipe, RG of Astig Vegan presents the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. "Kain na, let’s eat!"
Preheat oven to 350 degrees.
In a mixing bowl, combine all dry ingredients and mix well.
Pour coconut milk and whisk until smooth.
For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.
Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.
As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.
Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.
For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
Watch the replay of the Facebook Live video!