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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: 2
Rating: 5
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Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
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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: 1
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: 1
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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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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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: 2
Rating: 5
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Course Dessert
Servings
brownies
Ingredients
Chocolate Cake and Baking Mix
Brownies
Course Dessert
Servings
brownies
Ingredients
Chocolate Cake and Baking Mix
Brownies
Votes: 2
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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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
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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
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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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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!

December 29, 2016

Mozzarella and Arugula Meatball Sub

This recipe was developed by the very talented professional baker, Jenny Bradley, to highlight the versatility of our Fresh VeganMozz! Quickly whip up one of these subs by using…

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