Tag Archives: Miyokos Kitchen

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.

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.

Gruyere and Pear Croustadeweb

Gruyere and Pear Croustade with Red Wine Glaze

by Miyoko Schinner from her cookbook Artisan Vegan Cheese reprinted here courtesy of The Book Publishing Company. Watch this recipe on Delicious TV’s Vegan Mashup

The highly versatile “Gruyere” is delicious in this easily made appetizer. Great party food!

For each croustade, you will need one thin slice of a baguette, about 1 generous tablespoon of the gruyere, one slice of pear, and then a half-teaspoon or so of the red wine glaze. Thus, the recipe below will yield about 16 croustades, depending on the circumference of the baguette, enough for about 8 people for cocktails, presuming each person has two. You can make the red wine glaze days ahead and refrigerate until needed, reheating while the croustade bakes in the oven.

First, make the Gruyere:

2 cups raw cashews, soaked in water for 3 – 8 hours and drained

½ cup rejuvelac (a fermented grain drink & a non-dairy source of acidophilus available at natural food stores or can be made at home – there are many recipes for this online)

¼ cup refined coconut oil, melted

2 tablespoons nutritional yeast flakes

1 tablespoon medium miso

1 teaspoon sea salt

Combine all of the ingredients in a blender and process until very smooth. Transfer to a clean bowl or jar, cover loosely, and let sit on your counter for 24 hours until thickened. It will become more flavorful and cheeselike as it cultures. Now, it is ready to use in your croustades.

Preheat oven to 400°.

1 cup soft Gruyere

About 2 firm but ripe pears, sliced about 1/3” thick

About ½ a baguette sliced into sixteen 1/3-inch thick slices

To assemble the croustade, merely spread a thick layer of gruyere onto the baguette slices. Top with a slice of pear. Place on a baking sheet and bake for about 8 minutes until the edges of the “cheese” have begun to brown slightly. Top with a dash of the glaze and serve immediately.

If you like a richer flavor, you can brush olive oil on one side of the bread (the side without the cheese and pear) before baking. I find that the oil-free version is just as delicious.

Red wine glaze:

1 ½ cups red wine

2 – 3 Tbs. Agave

¼ tsp. Sea salt

3 sprigs fresh thyme

1 – 2 tsp. Arrowroot dissolved in a tablespoon of water

Combine all of the items except the arrowroot in a saucepan and simmer over medium heat until reduced to less than ½ cup. If you are serving immediately, dissolve the arrowroot in the water and add whisk into the hot red wine mixture, stirring until lightly thickened. If you are making this ahead of time, go ahead and refrigerate, but reheat prior to serving and thicken with arrowroot as described.