Vegan + Loving Miyokos Kitchen

Most recent stories in Vegan + Loving Miyokos Kitchen

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  MiyokosKitchen

  

  Fig Thyme Galette with Miyoko's Fleurs de Mai

  flickr.com - Vegan Feast Catering

  1 cup all purpose flour 3/4 cup almond meal 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled vegetable margarine, cut into 1/2-inch cubes 2 tablespoons (or more) ice water 1 pound Black Mission Figs, sliced 4 tablespoons raw sugar, divided 4 teaspoons fresh thyme 3/4 wheel Miyoko's Fleurs de Mai Nut product, softened & sliced Blend flours and salt in processor. Add margarine and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. Soften slightly at room temperature before rolling out. Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Layer with the "cheese". Preheat oven to 450°F. Combine figs, 2 tablespoons sugar, and thyme in medium bowl; toss to blend. Arrange fig slices atop the cheese, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Sprinkle crust edges and apples with remaining 2 tablespoons sugar and any remaining thyme. Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature. Serves 8-10

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  Janette Speyer

  

  Rustic Alpine Veggie Burger with Hash Browns

  flickr.com - Vegan Feast Catering

  This one was extra special...the Rustic Alpine was baked into the burger!

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  Janette Speyer

  You’re Temporarily Blocked

  facebook.com

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  Janette Speyer

  

  Winter Truffled Cremi Mushroom and Kale Ravioli with Peppery Alfredo

  flickr.com - Vegan Feast Catering

  Getting my pasta skills on...

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  MiyokosKitchen

  

  odilejp

  instagram.com

  odilejp Thanks to @miyokoschinner 's non dairy cheeses, I fall back in love with cheese! Even better with a glass of home brewed kombucha! On the table: fives flavors of kombucha, four different cheeses, three kind of hm kraut and enough bread to please everyone! In short, a night to be remembered and to repeat once more! #vegancheese #nondairy #dairyfree #whatveganseat #vegan #vegansofig #miyokoskitchen #kombucha #brewingkombucha #kombuchalover #guthealth #scoby #cheeseandkombucha #flatlay

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  MiyokosKitchen

  https://instagram.com/p/-FyymEKEHK/?tagged=miyokoskitchen

  MiyokosKitchen