Sukiyaki on National Television – Watch Vegan Mashup!

How do you like my new “do”? Okay, so it’s a wig. But filming Season 1 of Vegan Mashup put me in such a happy mood that I literally burst into song and dance. And then I got hungry, so I made some Japanese comfort food, sukiyaki. Of course, all of this was done on set. Sukiyaki is a savory concoction invented after the Japanese figured it was okay to eat cows (for centuries, it was considered savage to eat 4-legged creatures, almost as uncivilized as wearing shoes in your house). Traditionally, it features thinly sliced beef simmered in a sweet soy broth with tofu, vegetables, and that miracle zero-calorie noodle, shirataki. Luckily, it’s not really about the beef, and a […]

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Homemade Vanilla

No, I don’t just make cheese. I began my culinary journey long before I was anointed the Queen of Vegan Cheese.  I relish making all sorts of fancy things. And I make everything from scratch. Really from scratch. Even the things you would normally buy at the store, I generally make from scratch. Take vanilla. Why spend $15 for a little bottle when you can make a quart from some leftover vodka and some vanilla beans? Leftover vodka? I don’t know about your house, but at mine there’s always some hanging around after a party. And fear not the price of vanilla beans. Buy grade B in bulk online (on Amazon, or a host of vanilla sites), and you’ll be in the vanilla business […]

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Can You Get Younger? A Personal Journey.

Reader Beware: This post is not meant to be judgmental about anyone’s fitness level, size, weight, or shape! It is simply a personal way I have connected the dots about eating, exercise, fitness, overall health, and my own body size. I’m frequently asked, “How do you stay so fit and eat so much vegan cheese?” (Read on and you’ll learn the truth!)  The fact is, I wasn’t always so fit. Yes, I’d been vegan for decades, always exercised some, and probably ate better than the average person. But this is a post about personal honesty. Right now, I have an image in my head of the timeline of my life after age fifty, a milestone I hit almost 6 years ago.  I see […]

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Gloria, the Chicken Who Wouldn’t Give Up

Books on dogs are a dime a dozen. Dogs as companions. Dogs as amazing creatures that rescue. Dogs as goofy creatures that bring joy to our lives. Not to belittle canines, because I love them, too. But what about books on chickens, not as commodities but feathered friends? Haven’t seen too many titles. It’s not often you walk into someone’s house and find a chicken running around. (They poop everywhere, so if you’re going to do this, invest in some chicken diapers.) Or one in a basket. The one I had in a basket would gently kiss me on the nose with her chopped-off beak when I leaned toward her. That was Gloria. Alas, she is no longer with us. […]

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Getting a Charge

I know people expect me to write about food. But this is related – because everything is. Honestly. This is a tale of how a jam-packed day starting with my son’s college graduation in one town was supposed to end with me hosting my youngest daughter’s pre-prom party at our home 150 miles away, and how I missed my own party. It’s also about my new and wonderful all-electric car, Tesla’s Model S. And my first “I knew-it-was-coming” moments of being an early adopter. You know what I’m talking about. The day before starting out promising. We opted to take the Tesla to Merced, a cow-poke town in central California where the newest University of California, in its 8th year […]

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To Chloe: Learning “Bark”

As I sat outside today sipping my red wine, watching the honeybees flit around the lavender in the late afternoon sun, all I could think was what a perfect day it was to die. Close by, she lay on her doggie bed, looking as if she was peacefully sleeping. The pool of blood that had collected under her bottom defied her otherwise dignified looks. She couldn’t help it that she was bleeding internally. She had held it back as long as she could. When it first started, she had licked it up so as not to cause worry. Then yesterday, it was too much. It just came pouring out. I guess that was the “sign” I had been waiting for. […]

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Tuscan Hills – My Oldest Appetizer

As promised in my last post, here is the second recipe in the appetizer episode of Miyoko’s Kitchen. Alas, I have no picture, so you’ll just have to see what they look like in the video! A quick description of their appearance, however, is a little reddish, round mound on a round croute. Descriptive, I know. This is perhaps the oldest appetizer in my repetoire. I don’t know why I didn’t include it in the first edition of my first cookbook, The Now and Zen Epicure, 23 years ago. It didn’t make it into the revised 2001 edition, either. Perhaps I thought it was too simple. But I have been making it for years, and it has been a fallback […]

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Mango, Daikon, and Avocado Spring Rolls with Ume Lime Dip

I promised myself when I updated my website a couple of months ago that I would start to blog regularly and fill my site with recipes. I am guilty of not keeping my promise. Part of the problem is that I am not a naturally inclined photographer, so that no matter how many dishes I may come up with, pictures don’t get taken. My teens bemoan the lack of photos from certain key moments in their lives when their Japanese mom, who due to her ethnicity alone should have a camera dangling from her neck at all times, forgot to bring the camera. Even with my smartphone, I often forget to snap a photo. Each time I see a another […]

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More Cheesy Tips

I thought I’d revisit in a blog post about some of the most common questions I keep getting from vegan cheesemakers all over the world. I keep experimenting and developing newer methods, techniques, and flavors, and while it’s not possible for me to send out an addendum answering the most frequently asked questions, I can address them here. So I’ll just jump right in… 1. Rejuvelac. I know, I know. Everyone seems to struggle with this (well, not everyone). But here’s the first thing to remember: it takes anywhere from 4 to 7 days, depending on the grain you use. I’ve found quinoa, rye, and wheat berries to be the easiest to sprout. Don’t mix your grains, and make sure […]

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Game Day Fare – BBQ Ribs

I hate being typecast. Because I’m Japanese, some people once thought I only cooked Japanese food, especially as I had written a Japanese cookbook. Now that I’m known for Artisan Vegan Cheese, people think I gorge on cheese all the time. But I don’t. I eat mostly fruits, vegetables, grains, and legumes. Fresh, simple, everyday stuff, from juices and smoothies to salads and stir-fry. Like a lot of other vegans. Still, when I cook for others, my leanings are Italian and French, and I’ll tinker in the kitchen creating the perfect repast. I’m not your veggie burger and vegan bufflao wings gal.  But Super Bowl Sunday is coming up, and my husband likes his grub. Yesterday, smiling sweetly, he put in his order. To me, not the […]

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