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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A Better Buffalo Mozzarella

I am forever experimenting, trying to emulate and improve upon my own recipes. After developing my first vegan buffalo mozzarella several years ago, I was thrilled and happily served it to countless people, who seemed as thrilled as me. Then came the person – an omnivore – who was brutally honest. “The flavor is good, very close to the real thing, but the texture is nothing like buffalo mozzarella.” My heart sank. Other omnivores had found it delicious, I said to myself, yet I knew deep down that this one discerning individual was right. The texture needed improvement. The article I penned for the fall 2012 issue of VegNews afforded me the opportunity to revamp the recipe. As often happens, I […]

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Duxelles for Everything – even Truffled Seitan

Oh, dear. I fear that I rushed to post the Truffled Seitan recipe, and in doing so, left in a mention of the “mushroom juice from the duxelles” that I had meant to delete. Naturally, several people have already asked me about this. What are duxelles? They are among one of the most wonderful things in the world. And we have the French to credit for this. Finely minced mushrooms are squeezed dry, then sauteed with shallots and herbs, and maybe even a splash of brandy or sherry, to yield an intense mushroom flavor that will serve as a filling for all manner of things from crepes, lasagna, tarts, potstickers, or how about Truffled Seitan? The extracted juices also pack […]

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Fondue: The Ultimate Cheese Sauce

Artisan Vegan Cheese: From Everyday to Gourmet is finally out! Shipping out of Amazon now, and available in bookstores soon as it winds through the distribution channels, I hope my new book will bring cheese back into your life. I know I promised back in my Sneak Peek post that I would share a recipe, but never did. I know, I am guilty of being among the most non-prolific of bloggers. One of the reasons is that photography is not one of my strengths, and as I cook, I usually forget to take a photo (ask my kids why we have a fraction of the photos of them growing up as other families. Being Japanese, I’m supposed to have a camera around my […]

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The Perfect Summer Starter

Summertime…and the livin’ is easy.  Especially if you can imagine being in Italy and feasting under a grape-covered arbor filtering the Mediterranean sun.  The table would be graced with all of summer’s bounty, including the signature summer salad, insalata di Carprese, made with slices of succulently ripe tomatoes, Buffalo mozzarella and fresh basil, drizzled with just enough fragrant olive oil to make the going down even easier. Alas, these are those rare instances when even I have wished I could just have a bite of those tomatoes with the creamy cheese… I don’t know about you, but I have found few vegan cheese substitutes that truly satisfy. Daiya comes the closest for grilled cheese sandwiches and pizza, but their two flavors, […]

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