More fun with homemade vegan cheese: testing Miyoko Schinner’s cream cheese recipe! »
I love being able to make fancy, artisanal vegan cheeses at home! I’ve been meaning to try this cream cheese recipe by Miyoko Schinner for about six months now. I finally did, and honestly, it couldn’t have been easier! I used unsweetened coconut yogurt to ferment it, and I let it sit out for the full 48 hours. That was kind of tough! I thought I was going to be super cool about leaving food out, letting the bacteria do it’s job, but it turns out I am an American through and through!
I made toast with Larrupin mustard, pepper and avocado! Delicious. Has avocado on toast always been a thing, or am I just noticing it now? I like to say the British have beans on toast and American vegans have avocado and toast. It really is a great combination!
I super enjoyed not only making this recipe, but eating it too! I am very into the long fridge life: two weeks! I can’t wait to make frosting or cheesecake with it. It is my dream to try to replicate the blueberry cheesecake from Timeless Coffee in Oakland! It is also crucial I get some more of Sophie’s Kitchen Smoked Lox, ASAP!
MOTHEREFFING HIGH ALERT, Y’ALL:
MIYOKO SCHINNER IS STARTING A VEGAN CHEESE COMPANY. This is huge news because her vegan cheese is litereally the best vegan cheese in all the land. THE. GD. BEST.
From her Facebook page:
Vegan cheese! I’ve kept it fairly quiet about my cheese company, and I’m not quite ready to blast all the details to the world, but here’s the initial scoop: Construction is well under way at our facility in Fairfax, California, and the package design is just about to start! I can’t announce yet what the brand name will be, but will do so soon enough. We will have a range of 5 to 10 cheeses available both online and in stores, and will eventually have our own retail store. For more news or to get updates, sign up at http://miyokoskitchen.com/wordpress2/
YES!!!!! I repeat: YES!!!! True story: I went to a holiday party that she catered and ate an entire brie wheel. And half of another entire brie wheel. Then I drank a carafe of fondue and fell asleep on a chunk of cheddar. It was digusting/the best night of my life.
Vegan Mac Down in Berkeley November 2nd! Vegan mac and cheese and more! »
Check it out! A vegan mac and cheese bake off in Berkeley!* Here’s all the info:
GET YOUR MAC ON at the first ever vegan mac & cheese bake-off! Sample all the entries & vote for your fave mac & cheese.
GET DOWN to DJ sets from DJ MIGGY STARDUST and TRAILS AND WAYS.
GET MORE EATS from local vegan food vendors:
Green Girl Bakeshop
Sjaak’s Organic Chocolates
Hampton Creek Foods
Two Mamas Vegan Kitchen
The winning mac & cheese baker will win everlasting fame & glory, plus a prize pack including chef Miyoko Schinner’s “Artisinal Vegan Cheese” cookbook & 8 ounces of her cheeses, and a gift basket from Hampton Creek Foods. All runners-up will receive prize packs.
I want the prizes! I want the mac and cheese! I want all the things! You know we love FFAC, the great people who brought us the veggie BART ads. AND we love mac and cheese. So this is basically the perfect event! Go! Eat all the M&C! And tell me how it is as I am on the lowly east coast!
*Sorry I said Oakland first, it’s apparently Berkeley. My bad! I’m dumb! But I’m pretty.
Happy Almost New Year: it’s the Vegansaurus best meals of 2012! »
You didn’t think we’d let 2013 come at us without a best of list, did you? OF COURSE NOT. So for your reading pleasure, we came up with our very favorite meals of 2012. Let’s do this!
Jenny (that’s me!): My new favorite restaurant of all time is Pura Vida in Las Vegas. I ate so many wonderful meals this year, but Pura Vida topped them all. Chef Mayra is a culinary mastermind—her dishes are vibrantly colorful and packed with so much flavor! Almost every day I think about the breakfast burrito I had about eight months ago, and I cannot wait to to get back to Vegas to hit her up again! I’ve actually planned my entire wedding in Vegas (sans groom) (for now) solely based on Chef Mayra catering the elegant debauchery that will no doubt ensue.
Latin’tude breakfast burrito, I love you!
Megan: ”For me, it was the year of chickpea flour—and more specifically, the Tuscan chickpea frittata. Oh boy did we have some good times this year! I made them every which way from Sunday. So easy and so yummy! And totes versatile. It’s the best!”
Man, that was a lot of fun, when Megan was making all those frittatas! I can’t believe I never tried one myself, but I suppose that will have to be what 2013 is for!
Vegan, gluten-free frittata; so many delicious combinations!
Laura: ”The VegNews all-cheese holiday party, catered by Miyoko Schinner was, in a word, mind blowing! Cheese, cheese, and more cheese!! Giant cheese-stuffed ravioli was maybe the best thing I’ve ever eaten in my life (SORRY ABOUT THE PHOTO, I’m too pretty to be good at anything!) and fried croquettes on amazing salad, and so much more. Vegan meringue, too! Holy mother!
"Vegan cheese, you’ve come a long way since your days of gross inedibility! Buy Miyoko’s book IMMEDIATELY!”
Hot dang, that VegNews staff knows how to get down!
Vegan cheese, you HAVE come a long way!
Meave: Of course, sometimes it is impossible to pick just one, so our Meave gives the lowdown on her top five! First, comes Isa’s Maple Pecan Pie, because what holiday is complete without this delectable dessert? (Follow Meave on Instagram to see how her beautiful pie turned out—I was blown away at its loveliness!)
Maple pecan pie, before meeting the oven!
Next up we have a filling and colorful veg bowl, to which Meave explains, “Angela Liddon, salad genius, made so many of my lunches better with her legume and veg bowls, but my favorite was her Lightened Up Protein Power Goddess Bowl. Meave is quite the salad dressing connoisseur (“I’m picky”), so if this made the list, you know it’s got to be good! Of course we can’t leave out the brunch at Donut Farm, which includes Meave’s personal faves — the winter hash, double-dipped donuts, banana fritters and potato works!
Winter hash forever! Or at least until spring!
Sarah: Keeping up with her title, Sarah dishes out some raw opinions, telling us her favorite dish of 2012 was “Cafe Gratitude’s I Am Whole bowl. Always”. I bet she’s missing that over on the East Coast! Hope you got your fill on your recent L.A. adventure, Sarah!
Sarah’s version of said bowl, via her personal blog queerveganfood.com.
Andrew: “I’m going to have to go with our recent Mexican vegan Christmas dinner menu—homemade refried beans, Spanish rice, homemade mole with tofu, three kinds of homemade tamales (soyrizo, mushroom and mole, and green chile and cheese); margarita pizza with soyrizo (definitely NOT homemade); and horchata made from scratch, which was used for Mexican White Russians. This fed seven of us at dinner and then everyone got some to take home. And we’ve had leftovers for one meal a day since.” I did manage to get myself invited to this magnificent dinner, but alas, Long Beach was just too far away!
Check out this magnificent plate, made complete with a Tecate, of course!
That’s enough about us and our favorites—now it’s your turn to rave about your absolute faves from 2012, so the rest of us can enjoy them in 2013! Happy New Year everybody!
How to make an Unturkey! (Seriously, do this for Thanksgiving) »
OK, so Thanksgiving is almost here. I think. It’s next week, right? To prepare for the main event, your Vegansaurus took one for the team and made a motherfucking UNTURKEY. I made it the original Unturkey way and I made one the new Miyoko Schinner one (she’s the original creator of the Unturkey and has made some alterations since the recipe was originally printed).
They were both DELICIOUS, with the original way being slightly juicier, and the Miyoko way being easier to make and work with. However, you really can’t lose, especially with that tasty-ass, crispy yuba skin that takes so much like actual turkey skin, WHICH I KNOW GROSS RIGHT, but also: YUMMMM. Let’s not front, most of us don’t eat meat because it tastes disgusting, most of us don’t eat meat because that shit is a DEAD ANIMAL, and a tortured dead animal, at that, and that shit is hella sad.
Just a few notes:
- It’s much easier than it looks, so don’t be intimidated by either recipe. Just read through so you get the gist, and just have fun with it! (I’m saying that with a flip of the hair, it’s very sassy!)
- If you can afford it, get the Hodo Soy Beanery yuba! It’s perfection when crispy-fied, and realllllly easy to work with! I bought it at Berkeley Bowl West, where they also have the dried yuba, which is much cheaper, but not organic and harder to work with. So, depending on budget, your call!
- If you don’t want to make the “Light Nutritional Yeast Flavoring,” 1) YOU REALLY SHOULD, it’s not hard! and 2) You can use a vegan chicken broth in its place (they sell it in bulk at places like Rainbow and Berkeley Bowl)
- This is outrageously tasty times, but if you have omnis who are dead set on eating actual dead turkey (WHY? EVERYONE KNOWS IT’S THE LEAST DELICIOUS OF ALL MEATS) and will complain about anything “fake,” then you might want to also have some non-traditional vegan centerpiece dishes too, the VegNews newsletter has mad ideas for this! But srsly, the Unturkey might switch ‘em, so force them to eat some of it, too!
Okay, so here’s what the inside looks like:
Here’s before I baked a massive one:
Here’s after I baked a massive one (THAT SHIT LOOKS LIKE TURKEY RIGHT? TASTES LIKE IT TOO):
Here are some other photos for your enjoyment, as well. Jonas made unturkey noodle soup! That shit was bananas! Or, that soup was hella tasty!
Happy unturkeying fools!
Win a Copy of “Artisan Vegan Cheese” from Vegan Mainstream »
You know what’s hot right now? This book. Look for a review here on Vegansaurus at some point in the near future but in the meantime, don’t miss out on the trendiest trend in veganism since kale chips: culturing your own non-dairy goodness.
Here’s what’s up: This week, Vegan Mainstream is giving away five copies of the cookbook so you too can have little pet food/bacteria cultures and try to figure out what part of your house is the warmest. You can enter a bunch of times.
Meanwhile, Miyoko is having a photo contest: Make food from her book (or if you don’t have the book, use the Meltable Muenster or Smoked Provolone recipes at the bottom of the page here), take a photo, and you could win A SHIPMENT of vegan cheese from Mikoyo. See a video about the contest here.
I will never win this because as y’all know I’m terrible at taking pictures of food. Also, seems damn ironic that to win the prize where you get to gorge yourself, you have to actually succeed at proving you don’t really need said prize after all. Plus, remember, these recipes take literally DAYS if not WEEKS to achieve. This Mikoyo lady is kind of a task master.
But, if you’ve got a lot of time and want to be charmed by her, watch this video of her cooking demo at the SF World Vegetarian Festival from early October. And we’ve featured Miyoko’s recipes before, so get on making that mozzarella di bufala ASAP.
S.F. Bay Area: VEGAN AND WINE CHEESE PARTY! »
Chef Miyoko Schinner, the madwoman behind the genius new Artisan Vegan Cheese cook book, is throwing a delicious party to celebrate her own awesomeness! If I were her, I’d be doing the same damn thing because SHE IS AWESOME. She’s revolutionized vegan cheese, teaching us how to make mozzarella and a million other ridiculously tasty vegan cheeses. OH HOLY MOTHER! We’re all about vegan cheese, we’re all about Miyoko Schinner, and so, uh, yeah, we are gonna be at this party EATING ERRYTHING. ALL OF IT.
So uh, fight you for it? Like, with knives. Cheese knives, but still. Seriously, dairy cheese can suck my dong, this is where it is AT.
Saturday, Oct. 20, 6 to 9 p.m. Tickets cost $10, go get ‘em at Brown Paper Tickets.
You’ll enjoy a speech from Miyoko, sample her gourmet cheeses (sexy?), and sip on tasty organic wines. GIRL. It’s a vegan wine and cheese party! Let’s get at it and get into it and put our stuff all up in its stuff, it’s gonna be HOT.
Vegan superhero Terry Hope Romero has a cooking show! Coming to your eyeballs this fall! »
TV is the best! You guys! One of our national treasures, PBS, has teamed up with another of our national treasures, Ms. Terry Hope Romero, and two other vegan wunderfrauen, Toni Fiore (of Totally Vegetarian) and Miyoko Schinner, to create Vegan Mashup, an all-vegan cooking show! The world is our oyster mushroom!
The Portland Press Herald has a great article about it that makes us wish summer were over already and we could be watching Terry in our homes all the time. Laura and I met her at last year’s VidaVeganCon and she’s the prettiest funniest best! If the Bay Area PBS affiliate, KQED, doesn’t pick up Vegan Mashup, I swear we will riot in the streets. We know where your headquarters are and we aren’t afraid to sit in. San Francisco autumns are totally mild, we could carry on for weeks. That’s conditional “could.”
The point is, we are really looking forward to this, and if you want to see it, maybe you should contact your local PBS carrier and demand television justice! The vegan revolution is coming, and it involves HD shots of ladies plating tacos!
[Photo by Avery Yale Kamila for the Portland Press Herald]
Don’t miss Miyoko Schinner of Now & Zen tonight! »
Anyone who remembers the UnTurkey, HipWhip, and all those other Now & Zen products (like the UnChicken cutlets with fake crispy skin, SO GOOD) that mysteriously disappeared from the shelves in 2006 won’t want to miss this tonight. Miyoko Schinner will be presenting her latest cooking DVD and giving out samples at the Mission Station Community Room, 630 Valencia St. at 17th Street, at 6 p.m. Here’s the press release that I’m too lazy to summarize:
Author, chef and cooking instructor Miyoko Schinner has created and promoted healthful, vegan cuisine for 30 years. As the founder of Now and Zen, initially a restaurant and then vegan food manufacturer with nationwide distribution, she developed products such as the UnTurkey, HipWhip, a line of gourmet vegan cakes, and a low-fat vegan chocolate chip cookie that is still enjoyed by customers on United Airlines. She is the author of three vegan cookbooks and is a former contributor to publications such as Vegetarian Times magazine.
Along with the presentation, enjoy a fabulous vegan dinner handcrafted by Patricia Allen Koot, NC, certified Nutrition Educator. Patricia’s dinners continue to receive excellent reviews. This totally health-supporting vegan dinner will be made without eggs, dairy or honey, and prepared without oil or added sugars. Patricia makes a real effort to accommodate food allergies and intolerances, so do email or call her if you have a special need.
Best of all, the dinner is all-you-can-eat. Don’t worry about serving size, fill your plate several times over, and take some home for lunch and dinner the next day.
The event asks for a $15 minimum donation, which covers the all-you-can-eat dinner and whatever else you can stuff in your pockets. RSVP to 707/ 774-1904 or send an email. I just called and there are still a few spots left, so hurry!