Tag Archives: miyoko Schinner

Grilled Pineapple

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

 

kissing pineapple

Serves 6-10                                                        Time: 20 minutes

I love pineapples! And this is such an easy and delicious grilled dessert.

1 ripe pineapple, cut into half inch slices

3 tablespoons coconut sugar

1 tablespoon vanilla extract

¼ teaspoon cinnamon

2 tablespoons vegetable oil

 

1. Combine the coconut sugar, oil, vanilla, and cinnamon in a bowl, and toss the pineapple slices in it to coat thoroughly.

2. Grill on both sides until you see nice grill marks, about 3 to 4 minutes on each side.

Serve as is, or with  Coconut Whipped Crème Topping

Tip! The oil can be omitted if desired — just be sure to lightly brush the grill with oil or non-stick spray, or you may have to pry the pineapple slices off the grill.

Tofu Kabobs with Mango Citrus Sauce

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

BBQ Tofu Serves 4-6                    Time: 25 minutes

This makes a refreshing and flavorful sauce for tofu and vegetables, perfect for a hot, summer day. You’ll need to freeze regular or firm tofu for at least one week. Freezing tofu changes the texture to a meaty sponge that will suck up whatever sauces you marinate it in.

Grill ingredients:

1 pound regular or firm tofu (water-packed), frozen for at least one week or longer
Red bell peppers, onions, zucchini, or whatever grilling vegetables you like

1. Defrost the tofu, and slice into 1/2 inch slabs. Carefully squeeze each slab between the palms of your hands to extract as much water as possible. Make the marinade below and follow instructions for marinating and grilling.

Marinade ingredients:

2 cups mangoes, either frozen and thawed, or fresh
6 ounces apple juice concentrate
1/3 cups fresh lime juice
2 Thai chilis
3 to 4” of lemon grass stalk
A chunk of ginger root

1. Combine all of the marinade ingredients in a blender and process until smooth. Pour into a bowl and marinate the tofu in it for 24 hours before grilling. You can grill the tofu slices on their own, or cut them into cubes and skewer them with your vegetables of choice.

2. When you’re ready to grill, lightly brush the grill with oil, then place the tofu or skewers on it, grilling 4 to 5 minutes on each side until beautiful grill marks are formed.

Brush a bit more of the marinade on them once they come off of the grill to add another burst of flavor.

Farro Risotto with Mushroom Medley

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Farro RisottoServes 6                                    Time: 1 hour

I love farro in place of rice or in salads and soups, but I especially love it as risotto when combined with the earthiness of mushrooms. Whenever I teach this dish, people marvel at how such rich, complex flavors come together so easily.

Start with:
1/4 cup dried porcini mushrooms
1 cup hot water

Mushroom Medley Ingredients:
8 cups sliced mushrooms, such as shiitake, crimini, button, portobello, oyster, king trumpet (a variety of different mushrooms is best)
1/2 cup dry red wine
2 tablespoons soy sauce
1 tablespoon mirin
2 cloves garlic, minced

Farro Ingredients:
1 large onion, diced
2 cloves garlic, minced
1 1/2 cups farro
5 cups mushroom stock
1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary

 

1. Soak the porcini mushrooms in hot water for about 20 minutes.

2. Put all of the mushroom medley ingredients in a large skillet. Cover and set over a medium flame, allowing the mushrooms to cook for several minutes until juices have exuded and they have shrunk slightly. Then remove the lid and continue cooking, stirring occasionally, until most of the liquid has been absorbed and the mushrooms are dark brown.

3. Sauté the onions and garlic in a small amount of water or stock for about 5 to 7 minutes, until tender.

4. Add the farro and cook for another 5 or so minutes. Add one cup of mushroom broth and stir every couple of minutes while simmering.

5. When the liquid has mostly been absorbed, stir in an additional cup of stock. Continue stirring in stock one cup at a time, until you have added a total of 3 to 4 cups. Now, add the porcini mushrooms along with their soaking liquid. Stir and simmer until liquid is absorbed.

6. Add the final cup of broth, thyme, rosemary, and the remaining prepared mushrooms, and simmer until the farro is tender but retains some bite – the total cooking time will be approximately 30 to 40 minutes.

Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.
 Curry Udon
Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon.

Serves 4                                             cooking time 20 minutes

Curry Sauce:

4 to 5 cup vegetable broth
1 heaping tablespoon Curry Powder
3 tablespoons tamari or soy sauce
3 to 4 tablespoons potato flour (not starch)

To make the sauce, combine all ingredients in a saucepan and bring to a simmer. Cook for about 5 minutes until thickened and flavorful. Adjust seasonings as desired, adding more curry powder and/or tamari to taste.

Meanwhile, cook the noodles and vegetables as described below.

4 servings of udon noodles, either fresh or dried
1 carrot, thinly sliced
½ cup daikon or turnips, thinly sliced
1 radish, zucchini, or broccoli stalk, thinly sliced
2 cups fresh spinach

Bring a pot of water to a boil. If you are using dry udon noodles, you will need to boil them for 8 to 10 minutes, or according to package instructions. Fresh noodles will require only a couple of minutes, so please adjust cooking times according to what you’re using.

You can steam, blanch, or sauté your veggies separately, but I prefer – and it’s easier – to simply add them to the noodles during the last minute or two of cooking. (This helps with clean-up too – one less pot to clean!)

Note that the spinach should be added at the very last and just for a few seconds, as it will cook very quickly.

Drain the noodles and vegetables and portion them out into 4 bowls, then pour top with sauce and enjoy.

Seared Tempeh with Fig Rosemary Sauce

By Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors.

Tempeh with Fig Sauce72Serves 6                      Cooking time one hour

The Tempeh:
1 lb. Tempeh, cut into pieces about 2” by 3” and then sliced down the middle to make them thinner
2 cups vegetable stock
½ cup red wine
½ teaspoon fennel seeds
10 peppercorns
1 bayleaf
½ teaspoon sea salt

The Sauce:
1 onion, finely minced
1 to 2 tablespoons oil or water, for sautéeing
1 pound fresh figs, diced
½ cup balsamic vinegar
2 tablespoons sugar
½ teaspoon sea salt
1 cup vegetarian stock
2 sprigs (about 3 inches long) fresh rosemary

Place all of the ingredients for the tempeh in a 2-quart saucepan with a lid, cover, and bring to a simmer. Simmer on low heat for about 20 minutes.

While the tempeh is simmering, make the sauce. Heat the oil or water in a shallow pan
and cook the onions, covered, until translucent. Add the figs, vinegar, sugar and sea salt, cover, and bring to a boil, then lower heat, and simmer about 5 minutes. Remove the lid and continue to simmer an additional 20 minutes. Add the stock and cook for an another 10 minutes or so, then add the rosemary and simmer an additional 5 minutes. The sauce should be thick.

Heat a skillet, then add only enough oil to generously coat the bottom of the pan. When the oil is hot, add the tempeh pieces, making sure not to crowd the pan. Over medium heat, cook the tempeh for several minutes until well browned on both sides – don’t flip the tempeh pieces before they are browned.

Serve over a bed of quinoa or brown rice, topped with the sauce.

Korean BBQ Seitan Tacos

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK.

mad taco

photo by Kate Lewis

Easy Korean BBQ Seitan Filling

1 package pre-made seitan

2 Tablespoons olive oil

3-5 Tablespoons smoked chili sauce or korean gochujang

Roughly chop the seitan.  Heat the olive oil in a sauté pan over a medium high flame.  Sauté the seitan for 5-6 minutes until lightly browned and seared. Add the chili sauce and continue to sauté for about another 2 minutes, until the seitan has absorbed most of the sauce.

Srichacha Cream

1 minced scallion

½ C. vegenaise or other vegan mayonnaise alternative

2 T. sriracha sauce

2 T. mirin

Combine all ingredients in a small bowl, whisking for about 30 seconds, until an even orange color develops.

Setting up the Tacos

8 corn tortillas (5-6 inch size for tacos)

2 C. baby arugula

2/3 C. kimchi (without fish)

¼ C. additional gochujang (optional for garnish)

3 T. toasted sesame seeds (optional for garnish)

¼ C. thinly sliced scallions (optional for garnish)

Warm the tortillas on both sides by placing them over a gas burner for about 10 seconds on each side.  Flip the tortillas with tongs. Lay out all the warmed tortillas.  On each tortilla, spread about 1 tablespoon of sriracha cream, a small pile of arugula, 2-3 tablespoons of kimchi, and 4 strips of tofu.  Optionally garnish each taco with additional gochujang, sesame seeds, and scallions.

Curried Eggless Salad

Curried Eggless Salad by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

Curried Eggless Salad

Curried Eggless Salad

ingredients

1 pound medium or firm tofu
1/2 cup vegan mayonnaise, commercial, or oil-free mayo
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt

Salt and pepper to taste

Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes. Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.

Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.

Truffled Tofu

Truffled Tofu Scramble

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Serves 6

I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.

8 ounces crimini or button mushrooms

1 lb. Medium or regular tofu (do not use firm)

2 – 3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon truffle oil

Salt and pepper to taste

Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess  or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.

Sweet Potato Hashbrowns

Sweet Potato Hash Browns

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Adding sweet potatoes to hash browns adds color, flavor, nutrition, and a touch of – guess what! – sweetness! You can use a couple of varieties of sweet potatoes, or just one, as you desire.

2 large sweet potatoes, such as garnet, jewel, Japanese satsumaimo, etc., peeled

2 regular russet potatoes, peeled or scrubbed as desired

1 teaspoon rosemary

1 teaspoon ground cumin

1 teaspoon sea salt

Black pepper to taste

Grate the potatoes using a hand grater or food processor. If using a hand grater, simply grate the potatoes whole. If using a food processor to grate the potatoes, you will need to quarter them lengthwise first. Season the potatoes with the rosemary, cumin, salt, and pepper.

Heat a large, heavy skillet or griddle until very hot. Spray with non-stick spray or brush lightly with vegetable oil. Drop ½ cup mounds of  the potato mixture onto the hot griddle. Using a spatula, press down the mounds to make them more compact patties. Continue to cook over medium heat until browned on the bottom. Carefully flip over with a spatula and cook the other side until browned.

Tofu BLT web

Introducing the Tofu bacon BLT

Tofu bacon BLT by Miyoko Schinner    Courtesy of the Booking Publishing Company ©2001 from The New Now and Zen Epicure. Watch this recipe being made on Delicious TV’s Vegan Mashup.

This is an all-time favorite of every kid and teen that has ever been to our house – in other words, it’s tried and true. Even non-vegetarians love it. BLTs are a natural with these, but don’t forget that they make a great addition to salads, quiches (yes, think quiche lorraine!), and as a topping for soups.

8 oz pre-pressed or firm tofu

1 T oil plus non-fat cooking spray

3 T nutritional yeast flakes

2 T soy sauce

1t liquid smoke

Slice tofu into 1/8” pieces about the width of bacon. Heat the oil in a skillet preferably non-stick and cook tofu slices over medium –low flame until golden brown and crispy on one side. Flip and cook the other side until browned.

The tofu should be very brown and crispy. Sprinkle with nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly

Cook for another moment and then serve.