Vegetable Stock (preferably homemade) 6 cups1 Cup Frozen Peas1 & 1/2 Cups Risotto Rice Biological Fior diRISO Italy6 White Mushrooms and a handful of Maitake Mushrooms2 Large Shallots sliced thin4 Large Garlic Cloves minced4 Medium Tomatoes quartered and seededSaffron Threads1/2 cup or more of Vermouth2 tbs Miyoko’s ButterMiyoko’s Sun-dried Tomato CheeseSalt, Pepper1/2 Lemon Fresh Parsley, Basil Bring stock in separate …
CREAMY ITALIAN RED TOMATO SAUCE PASTA WITH SUN-DRIED TOMATO VEGAN CHEESE
1 25 oz. jar Organico Bello Tomato Basil Pasta Sauce1 Shallot diced4 cloves Garlic diced1&1/2 Tbs.dried Oregano1&1/2 Tbs. dried Basil1/2 Miyoko’s Wheel of Sun-dried Tomato Vegan Artisan Cheese1/4 Cup Fresh Parsley Sauté shallot in a little grapeseed oil. Add the tomato sauce, with a little water rinsing out the jar to dilute the sauce, add the dried spices and simmer …
Decadent Creamy Chive Potato Leek Soup with Crispy Leeks and Chanterelles
Vegetable StockIn large 8 quart stock pan4 Yellow Finn Potatoes, peeled and quartered1 Yellow Onion peeled and quartered4 Garlic Cloves4 Large Carrots peeled, washed and chopped6 Celery Stalks washed and chopped4 White Mushrooms QuarteredGreen Leek TopsSalt/Bay Leaf POTATO LEEK SOUP4 Large Yellow Finn Potatoes, peeled and quartered2 Leeks, washed and sliced, Keep green parts for stock4 tbs Miyoko’s Cultured Butter1/2 …
LUSH MEDITERRANEAN VEGGIE BAGELS
Toast BagelLayer with your favorite Vegan CheesesKite Hill Cream Cheese of Miyiko’s Cream CheeseSproutsArtichoke SpreadRoasted Red PepperTomatoUrfa Black PepperZa’taar SpiceRose HarissaRose Salt Layer with all ingredients, garnish with Fresh Oregano, Flowers, and lots of love. An amazing layer of taste in your mouth. YUM.
Mediterranean Chickpea, Kale, Artichoke Bowl with Lemon Tahini Dressing and Black Ash Vegan Cheese
Kale and Mixed Greens from GardenQuinoaChickpeas sautéed in Marash PepperSun-dried TomatoesHeirloom TomatoesMasseira Mirogallo ArtichokesMiyoko’s Creamery Black Ash Vegan CheeseSqueeze of lemon and lemon peels CHICKPEASSauté in cast iron pan until lightly browned turning frequently, add marash Pepper while cooking. I always use Jovial Chickpeas, they come in a jar and are pressure cooked, and taste exquisite, So easy too! QUINOA1 …
O GRANDE SUCESSO SIDNEY’S GARDEN HEIRLOOM TOMATO SAUCE
9 Heirloom Tomatoes 2 Cups Cherry Tomatoes 4 Tbs. Flax Powder 4 -6 Cloves Garlic diced 4 Tbs. Miyoko’s Creamery Sun-Dried Tomato Cheese, )let sit out from fridge for awhile) 1 Tbs. dried Oregano, Basil * preferably fresh Oregano but dried is fine.SaltLinguine Garnish: Fresh Parsley, Red Pepper, Malton Salt, Rallis Olive Oil Raw ________________________________________________________________________Preheat oven to 400, wash and …
Earthy Comfort Creamy bowl of Polenta with Tomatoes and Olives
4 cups of water 1 cup of Polenta 1 cup of Soy Milk Miyoko’s Butter Malton Salt Cherry Tomatoes Black Olives Boil 4 cups of water in medium size stockpot, salt the water, add the polenta and reduce the heat to simmer, stirring frequently approx 15 minutes, taste for doneness. As liquid reduces add Soy Milk gradually until you …
Vegan Raw Juicy Beauty Taco
Juicy Walnut Beauty Raw Taco: 1 Cup walnuts chopped marinated 15 minutes in~ 1/2 juice Lemon 1/2 tbs. Nama Shoyu Sauce Seasoned with Chili Powder, pinch Cayenne, Mexican Oregano Topped with diced tomatoes, lettuce, Avocados, fresh herbs of thyme, chives, sage. Kimchee And a dollop of Miyoko’s Kitchen Creamery Ale and Onion Crock Cheddar for extra decadence and richness Served …
