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:
Recipe by Jenny Bradley
Professional vegan baker Jenny Bradley developed this recipe to add VeganButtery creamy richness to these sweet chocolatey vegan & gluten-free Black Forest Brownies! Serve them with a coconut whip or even warm á la mode; bring them to a potluck or a holiday soirée!
Black Forest Brownies with Coconut Whip Cream
Coconut Whip Cream
- 1 13-15 ounce can Coconut cream or full-fat milk
- 2 tablespoons powdered sugar
Chill coconut cream overnight.
Lightly grease an 8 inch square pan. In a small bowl, whisk ground flax and warm water. Set aside for a few minutes to thicken.
In a medium bowl, whisk together melted butter, palm sugar, agave, and vanilla extract. Also whisk in flax mixture, set aside.
In a large bowl, sift flour, cornstarch, cocoa powder, and salt. Whisk in wet ingredients until there are no lumps, pour into pan and bake for about 20 -25 minutes, or until the brownie starts to pull away from the sides.
If you are using coconut milk, open can, and drain liquid. You will only be using the hardened cream top. In a medium bowl, with a hand mixer, whip coconut cream and powdered sugar on high until the consistency of whip cream, about 1 - 2 minutes. Refrigerate immediately. Whip is easier to use the colder it is.
In a small sauce pan, heat cherries, lemon juice agave, vanilla extract and salt on medium to medium high heat. In a small bowl, whisk cornstarch and water. When cherries comes to a light boil, add cornstarch and water mixture. Whisk until thickened, a few minutes.
Let brownies cool completely before cutting, add a scoop of whip cream and slather with cherries!
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!
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.