Tag Archives: vegan

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. Alternatively, use your favorite graham cracker crust recipe or follow our gluten-free crust recipe. Enjoy!

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Miyoko’s Easy Classic New York Style Cheesecake
Votes: 55
Rating: 3.69
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Votes: 55
Rating: 3.69
You:
Rate this recipe!
Instructions
Crust
  1. Combine all of the ingredients in a food processor and process until crumbly. Press into the bottom of a 8- or 9-inch springform pan lined with parchment.
Cheesecake
  1. Preheat the oven to 350 degrees F.
  2. Let the cream cheese soften at room temperature to make it easier to cream. Place all ingredients in a food processor and process until smooth and creamy, about 1 minute. Alternatively, place all but the last three ingredients in a large bowl and use an electric mixer or a wooden spoon to mix well. Add the final three ingredients – the agar, vanilla extract, and lemon zest, and mix well.
  3. Pour into the prepared 8- or 9-inch springform pan. Bake for about 50 minutes, until lightly browned on top. Let cool completely, then place in the refrigerator for several hours or overnight before serving.
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Miyoko Schinner will be presenting on the speaker panel. Come for the speakers and stay for the Vegan Beer Garden, vegan food, and evening concert!

Circle V has a simple mission: to promote animal rights. Appealing to vegans and non-vegans alike, this year’s event will have live music and DJs, vegan food and beverages (beer gardens as well as non-alcoholic kombuchas), speaker panels, a vegan vendor village and more! Circle V is about inclusivity, celebrating our message with our vegan family but also bringing animal rights issues to the masses and inviting all to be a part of our community and mission.

Miyoko’s Kitchen will be serving up some delicious vegan small plates as well as our vegan cheese at this culinary event. Please join us in San Francisco on Monday, November 13 at The Pearl from 6:30 – 9:30 p.m. as Civil Eats celebrates the vital work of their writers and editors. Civil Eats’ advisory board members Chef Alice Waters and Ricardo Salvador and many others will be in attendance.

Requires ticket purchase: https://www.eventbrite.com/e/civil-eats-celebration-tickets-37708354704

Seed Food and Wine is not just a festival, we are a movement, a community of ideas and passionate people committed to elevating the conversation around plant-based foods, sustainability, conscious living and the welfare of animals.

200+ exhibitors
10,000+ attendees
40 + Celebrity Plant Based Chefs
30 + VEGAN Experts, Athletes, Authors and Celebrities

Tasting Village
Miyoko’s Kitchen will be there sampling!
November 04, 2017, 11am – 6pm
Location: Mana  318 NW 23rd Street, Miami, FL 33127

Dig into a day-long smorgasbord of incredible food, speakers, demos, shopping, and much, much more! Enjoy free samples all day at the nation’s ultimate event dedicated to plant-based health, wellness and conscious, sustainable living. You’ll get to sip brews at the beer garden, watch chef demonstrations, see celebrity speakers, recharge at the yoga lounge, get pumped at the fitness zone, check out crafts, buy cruelty-free fashion, see some edible garden demonstrations, browse an organic cruelty free beauty bar and sample delicious plant-based treats from over 150 restaurants, bakeries, brands, wines, spirits and juices.

 

 

 

The 3rd Annual SoCal VegFest is a one-of-a-kind non-profit event designed to engage curiosity and inspire awareness for those helping to make a difference in this world! SoCal VegFest is helping to change the world, and to have a really good time with your Tribe!

Tickets
$5 early bird admission fee – ages 13 and over is available to purchase online, $10 at the door
Kids 12 and under & big kids over 65 Free 🙂

Notable speakers, experts and authors to discuss topics in health and nutrition; environmentalism; and animal welfare and compassion

Saturday & Sunday, 10am-6pm

Food exhibitors/product sampling
Exhibitor sales, including restaurant area
Classes for easy entry to a healthy plant-based diet
Cooking Demos
Bookstore
Family Activities Area
Teen Activities Area
Veg Lifestyle Product and Services Exhibitors
Cruelty-Free Fashion & Beauty Exhibitors
Nonprofit Organization Exhibitors
Senior Living table
Inclusive to everyone!
Admission
The cost of the event is $10 for a single day or $17 for a two-day pass.
Students and Seniors 65+ are $7 with ID, one per person.
Children 12 and under are free.

Make quick, rich, flaky, and delicious skillet biscuits featuring our melty Smoked VeganMozz and European Style Cultured VeganButter. Recipe developed by the talented Cobi Kanani (@veggietorials) to highlight the versatility of our Smoked VeganMozz!

Recipe and photo by Cobi Kanani

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Skillet Biscuit featuring Smoked VeganMozz
Votes: 7
Rating: 4.29
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 7
Rating: 4.29
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F
  2. Grate smoked mozzarella into shreds.
  3. Cut each biscuit into quarters.
  4. On medium high heat, melt butter in an 8 inch cast iron skillet on the stove.
  5. Add quartered biscuits and toss with butter, garlic, and Italian seasoning until well coated.
  6. Spread biscuits in an even layer in the skillet, top with shredded smoked mozzarella.
  7. Bake at 350°F on the middle oven rack for 30 minutes or until golden brown.
  8. Remove from oven. Garnish with basil, roasted tomatoes, red chili flakes and/or a drizzle of balsamic reduction.
Recipe Notes

Recipe Contributor:
Cobi Kanani
Instagram: @veggietorials
YouTube: youtube.com/veggietorials

Cobi makes recipes & videos to inspire a delicious and beautiful plant-based lifestyle.

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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

Print Recipe
Stuffed Meatballs featuring Smoked VeganMozz
Votes: 6
Rating: 4.33
You:
Rate this recipe!
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: 6
Rating: 4.33
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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Compassion Over Killing is proud to host the annual DC VegFest in the nation’s capital. The DC VegFest is FREE and open to everyone – as a nonprofit organization, we very much encourage and appreciate donations!
Location:
Intersection of N Street SE and First Street SE
Outdoors at Yards Park in the Capitol Riverfront neighborhood. Lot H/I, across from Nationals Park
Reasons to Attend:
FREE admission
FREE food samples
The first 1,000 attendees receive a FREE tote bag full of samples and coupons!
More than 130 vendors
Beer garden
Live music
Cooking demonstrations
Presentations from renowned authors and celebrities
More than 15,000 attendees
Kids’ activity area
Since this is an outdoor event, leashed dogs are welcome!

Join us for a wonderful day with the leading experts in nutrition, wellness, and animal advocacy. This inspiring event includes 5 speakers plus 4 more speakers on a panel discussion. It will be the best Get Healthy Sacramento event ever.

Tickets

KEYNOTE SPEAKER, Dr. T. Colin Campbell Presents “It’s Time to Take Nutrition Seriously”
Campbell is our keynote speaker. He is an American biochemist who specializes in the effect of nutrition on long-term health. His profound, impeccable work for decades of research is proving that a whole foods, plant based diet is key to our optimal health. He is one of the most powerful voices for health in the history of the world.

Miyoko Schinner Presents: “Vegan or Plant Based-What’s the Difference?” Entrepreneur for 30+ years in the food world as a bestselling author, chef and creator of delicious, decadent, healthful plant-based food, Miyoko Schinner is dedicated to pleasing the omnivore’s palate in all of us. She has 5 cookbooks, including the best-selling and “ground-breaking” Artisan Vegan Cheese and –The Homemade Vegan Pantry, and author of Artisan Vegan Cheese. She produces Miyoko’s Kitchen, decadent nut cheeses. She is a professional speaker and co-host of Vegan Mashup.

Joseph Keon, Ph.D. is an environmental medicine researcher and author, Joseph Keon holds fitness expert certifications from both the Cooper Institute for Aerobics Research and the American Council on Exercise. In his work as a wellness consultant in the public and private sphere for over 20 years, Keon has focused on chronic degenerative diseases and their relationship to modifiable lifestyle choices. Author: Whitewash and The Truth About Breast Cancer and a new book about Alzheimers.

Chef AJ, presents: “The Secrets to Ultimate Weight Loss” Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the televisions series Healthy Living with Chef AJ which airs on Foody TV. She is a chef, culinary instructor and professional speaker. She is author the popular book, Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her jounrey from a junk-food vegan to how to create foods that nourish and heal the body and, Secrets to Ultimate Weight Loss.

Doug Lisle, Ph.D. prsents: “The Continuum of Evil” is the Director of Research for TrueNorth Health Center. He lectures nationally on evolutionary psychology, cognitive therapy, lifelstyle modification, relaxation and stress management, and weight loss. He is co-author of The Pleasure Trap and is in private practice. He conducts psychotherapy at the True North Health Center. Delightfully candid and warm, he is one of psychology’s most innovatiive and curious minds.

PANEL DISCUSSION
“Missing Peace in Your Health Puzzle”
Jane-Velez Mitchell
She is the founder and editor of JaneUnchained.com, a multiplatform social media news outlet producing videos animal rights and the vegan compassionate lifestyle. She produces LunchbreakLive vegan cooking show. She is a leadingvoice in the media for animals.

Colleen Patrick-Goudreau
Her compassionate living philosophy is propelling plant-based eating into the mainstream and forever changing how we regard animals. She is an expert of culinary, social, ethical, and practical aspects of living compassionately. She is a TV celebrity, an inspirational professional speaker. and a lifechanging podcaster.

Lisa Karlan
She is a Health Educator and a Nutrition Consultant. She the Co-Producer of Jane Velez-Mitchell’s #LunchBreakLIVE, a daily vegan cooking show. Lisa reports for JaneUnChained.com which increases the public’s awareness of the exploitation of animals and she is a Food for Life Instructor, PCRM.

Linda Middlesworth
Organizer of Sacramento Vegan Society, Certified in Plant Nutrition from eCornell/Dr. T. Colin Campbell, Certified in The Starch Solution, The World Peace Diet, AFAA Certified Aerobic Instructor/ Personal Trainer. She is a Food for Life Instructor, PCRM, PPN Faciltator and avid animal advocate.

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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