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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!

Recipe and photo by @consciouschris

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Stuffed Meatballs featuring Smoked VeganMozz
Votes: 3
Rating: 4
You:
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Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the block of Smoked VeganMozz into four pieces.
  3. In a large bowl, mix up the beyond burger patty meat with the garlic, salt, black pepper, smoked paprika, and fresh parsley until everything is distributed evenly.
  4. Scoop mixture out in 1-2 tablespoon increments. Flatten the "meat" by hand, until it's around 2.5" in diameter. Add a piece of Smoked VeganMozz to the center and roll meat over cheese until completely covered.
  5. Repeat this step until the mixture is used up. It should yield around four meatballs, depending on how large you make them.
  6. On a lined baking sheet, place the meatballs and bake for 30 minutes.
  7. Let cool slightly, and serve either on a sandwich with tomato sauce or with pasta!
Recipe Notes

Recipe Contributor:
Chris Petrellese
@consciouschris

Conscious and compassionate living through the vegan lifestyle, Chris, a 28-year-old blogger/photographer in Los Angeles, shares different recipes, lifestyle and travel tips, as well as vibrant photos of plant-based meals. Follow along as we learn together how to make this world a little more compassionate, one bite at a time.

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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! We’ve included a suggested tomato pizza sauce recipe developed by our Marketing Director, Cathleen Mandigo, that is savory, delicate and pairs perfectly with this veggie pizza topped with artichokes, mushrooms, baby kale, and Fresh VeganMozz.

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Cornmeal Crust Pizza
Votes: 13
Rating: 4.15
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Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Passive Time 1 hour
Servings
large pizzas
Ingredients
Cornmeal Crust
Pizza Sauce
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Passive Time 1 hour
Servings
large pizzas
Ingredients
Cornmeal Crust
Pizza Sauce
Votes: 13
Rating: 4.15
You:
Rate this recipe!
Instructions
Cornmeal Crust
  1. Place pizza stone or cast-iron skillet in the oven and preheat to 500°F.  Heat the pizza stone or skillet in the oven for at least 45 minutes.
  2. Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.
  3. Pour in the olive oil and water and mix well. Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.
 Divide the dough in two and roll it out on a lightly floured pizza peel into a 10 or 12-inch circle. If you can get it to just under 1/8 inch, it will get very crispy and light and will bubble in places.
Pizza Sauce
  1. In a 3 qt saucepan over medium heat, sauté onion in olive oil until translucent, add garlic and sauté briefly.
  2. Add tomato paste and sauté 2-3 minutes. Sautéing the tomato paste adds depth of flavor to the pizza sauce.  Add water (or wine & water), salt, pepper & oregano. Stir and simmer for 1 hour.
Build your own Pizza
  1. Place half portion of pizza sauce on each of the prepared pizza dough.
  2. Slice Miyoko’s Creamery Fresh VeganMozz or Smoked VeganMozz and lay out generously across the entire pizza. Add vegetables to your own taste. We like sliced tomatoes, baby kale, sliced cremini mushrooms, and quartered artichoke hearts.
  3. Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.
Recipe Notes

The Cornmeal Crust recipe appears in The Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press/Random House, 2015).

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brownies-msWhen you love to cook, or if you cook often, you look for ways to streamline the processes for some of your most used or favorite items. I love having large batches of items already made that I can go straight to when needed, without having to stop and make them — sometimes just in the amount specified in a recipe.

With this Chocolate Baking Mix in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake — rich, complex, but light — you’ll be able to whip it up in no time. How about deep, fudgy brownies? Look no further!

This recipe is my answer to when my husband asks for brownies at 10 pm, or when my kids used to tell me they needed cookies for a bake sale the next day. It’s super convenient, but more than that, it produces the lightest, most tender crumb in cakes with a complex flavor from the bit of coffee and cinnamon added, as well as chewy, deeply-flavored brownies, and anything else you might care to invent.

 

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Classic Brownies
This is the kind of brownie that is crackled on top, with a dark, fudgy center, deep in buttery flavor, and totally satisfying.
Votes: 4
Rating: 5
You:
Rate this recipe!
Course Dessert
Servings
brownies
Ingredients
Chocolate Cake and Baking Mix
Brownies
Course Dessert
Servings
brownies
Ingredients
Chocolate Cake and Baking Mix
Brownies
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
Chocolate Cake and Baking Mix
  1. Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined. Alternatively, you can use an electric mixer or food processor.
Brownies
  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and grease the sides.
  2. In a double boiler, melt the chocolate and butter together.
  3. In a small bowl, mix together the chia seeds and water. Put the cake mix in a large bowl and make a well in the center. Pour in the melted chocolate mixture, chia seed mixture, and syrup and mix well. Stir in the nuts.
  4. Pour the mixture into the pan. Bake for 20 minutes. It will look dry on top but will still be soft inside. Allow it to cool completely before cutting and serving.
Recipe Notes

Store the Chocolate Cake and Baking Mix in an airtight container or ziplock bags at room temperature for 3 to 4 months. Makes 12 cups.

Recipe from The Homemade Vegan Pantry by Miyoko Schinner.

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Shaved Salad of Brussels Sprouts, Persimmon, and Fennel
A gorgeous combination of fall flavors pulled together with the mild and savory sharpness of our High Sierra Rustic Alpine cheese!
Votes: 3
Rating: 4
You:
Rate this recipe!
Course Salad
Servings
people
Ingredients
Course Salad
Servings
people
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Using a mandolin, shave the Brussels Sprouts, persimmons, and fennel, and place in a large bowl.
  2. Over medium heat, toss the pine nuts in a small sauté pan until golden brown; do not allow them to get black. Add to the bowl. Add the cheese, lemon juice, mustard, maple syrup, and salt and pepper, and toss well.
  3. Allow to sit and marinate for a half-hour if possible before serving.
Recipe Notes

This salad will keep for several hours, so you can make it ahead of time. The Brussel sprouts will soften as they marinate in the lemon juice.

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Green beans are a staple side dish at any Thanksgiving gathering. These buttery green beans will add that perfect fresh crunch to your dinner spread. The trick to beautiful vibrant green beans on your table is to dunk them in ice water right after cooking as directed in this recipe.

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Green Beans in brown VeganButter with Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Before starting, prepare a large bowl of ice water.
  2. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  3. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  4. Meanwhile, melt all but a teaspoon or so of the butter in a sauté pan until it becomes brown and nutty in aroma. Add the mushrooms and sauté over high heat to brown. Sprinkle with a little salt. Drain the green beans well, then add to the mushrooms in the pan and toss and turn until coated in brown butter and are heated all the way through. Season with salt and nutmeg.
  5. In a separate skillet, melt the remaining butter. Add the almonds and cook, stirring, until golden brown. Put the beans on a platter and top with the almonds. Serve hot.
Recipe Notes

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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: 1
Rating: 2
You:
Rate this recipe!
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Twice Baked Potato
Votes: 1
Rating: 2
You:
Rate this recipe!
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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December 8, 2017

New York Style Cheesecake

A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust.

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.

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