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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.

 

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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.
Votes: 5
Rating: 4.4
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Votes: 5
Rating: 4.4
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Instructions
  1. 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.
  2. When the rice is done, fold in the cheese. Serve.
Recipe Notes

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:

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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!

 

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Black Forest Brownies with Coconut Whip Cream
Votes: 3
Rating: 5
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Course Dessert
Servings
Ingredients
Brownies
Coconut Whip Cream
Cherry Topping
Course Dessert
Servings
Ingredients
Brownies
Coconut Whip Cream
Cherry Topping
Votes: 3
Rating: 5
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Instructions
  1. Chill coconut cream overnight.
  2. Preheat oven to 325F.
Brownies
  1. 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.
  2. In a medium bowl, whisk together melted butter, palm sugar, agave, and vanilla extract. Also whisk in flax mixture, set aside.
  3. 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.
Coconut Whip
  1. 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.
Cherry Topping
  1. 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.
  2. Let brownies cool completely before cutting, add a scoop of whip cream and slather with cherries!
Recipe Notes

Photo by Michael Mendoza

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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).

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Bibingka Espesyal
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!"
Votes: 1
Rating: 5
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Course Dessert
Servings
mini muffins
Ingredients
Course Dessert
Servings
mini muffins
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all dry ingredients and mix well.
  3. Pour coconut milk and whisk until smooth.
  4. For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.

  5. Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
  6. Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.

  7. As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.

  8. Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
Recipe Notes

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!

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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
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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
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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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Double Cream Chive Mashed Potatoes
Add pizzazz to your holiday table this year with our creamy mashed potato recipe! This simple dish serves 8 to 10 guests and is the perfect accompaniment to your holiday table.
Twice Baked Potato
Votes: 0
Rating: 0
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Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Twice Baked Potato
Votes: 0
Rating: 0
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Instructions
  1. Place the potatoes in a pot and cover with water. Add salt, bring to a boil, and simmer until fork-tender, about 20 minutes.
  2. Drain. Return to the pot, and add the milk. Using a whisk, mash the potatoes well.
  3. Stir in the Classic Double Cream Chive until melted.
  4. Season to taste with salt and pepper.
    Classic Double Cream Chive
Recipe Notes

This same simple recipe makes an excellent filler for twice baked potatoes (shown). Simply bake six large fork-poked potatoes (an hour at 400°) and set aside to let cool. Cut each potato into a bowl shape, removing the top 1/3 of each potato, and scoop out the filling (don’t forget the extra potato in the “lid.”) Follow the directions above for mashed and using this mash, over-stuff each potato. Bake again at 400° for 20 minutes and top with your favorite toppings.

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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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