Rustic Berry Galette

Rustic Berry Galette By Miyoko Schinner co-host of  Delicious TV’s Vegan Mashup and author of The Homemade Vegan Pantry   A galette is a free-form pie that can be filled with anything you like. This one features luscious berries.   Crust: 3 cups all-purpose flour 1 ½ cups organic coconut oil (not refined), cold and …

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Japanese-style Eggplant Stuffed with Dengaku Tofu

Japanese-style Eggplant Stuffed with Dengaku Tofu By Miyoko Schinner author of The Homemade Vegan Pantry Serves 3 to 6, either as an entrée or appetizer.   To make sure this doesn’t get lost in translation, dengaku is a sweet miso sauce that often accompanies grilled eggplant or tofu. I’ve combined them all here in my …

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Moroccan Spinach and Red Lentil Pancakes

By Miyoko Schinner author of The Homemade Vegan Pantry   Pancakes: 1 ½ cups dried red lentils (10 ounces) 4 cloves garlic 1/3 cup water 1 teaspoon cayenne 2 tablespoons flour 1 ½ teaspoons sea salt 1/2 teaspoon baking powder 10 ounces spinach or other tender greens, divided, roughly chopped ¼ cup roughly chopped onion …

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Spicy Miso Ramen

By Miyoko Schinner author of The Homemade Vegan Pantry Serves 4   Ingredients ½ cup hoisin sauce ¼ cup sake 1-2 Tablespoons maple syrup 1T tablespoon toasted sesame oil 1 teaspoon Siracha or host sauce A dash of five spice seasoning 4 Portobello Mushroom caps 6 cups vegetable stock 6 large cloves of minced garlic …

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Grilled Pineapple

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

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Tofu Kabobs with Mango Citrus Sauce

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

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Farro Risotto with Mushroom Medley

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

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Japanese Curry Udon Noodles

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

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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. Serves 6                      Cooking time one hour The Tempeh: 1 lb. Tempeh, cut into pieces about 2” by 3” …

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Korean BBQ Seitan Tacos

by CHEF ADAM SOBEL, THE CINNAMON SNAIL FOOD TRUCK. 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 …

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