Miyoko's Original Plant Milk Butter Recipe

I was DEVASTATED to learn about what happened to Miyoko’s vegan dairy products. Thank you to the Tammy at Vaca’s Creamery for bringing me up to speed. I didn’t know! I just slowly saw Miyoko’s butter disappear from store shelves.

This has been our go-to butter for years. Creamy, cultured and something that behaves so much like the butter from my childhood in Wisconsin that our non-vegan guests for Thanksgiving never missed out.

Yes, there are other vegan butters out there, but things like seed-oils and stabilizers inevitably make their way in.

Miyoko Schinner, the founder of Miyoko’s Creamery, knows her way around a vegan kitchen. You can tell she’s tuning into the chemistry of the food and making subtle adjustments to craft butter and cheeses that delight. We’ll be paying attention to what she does next…

Follow her YouTube and Instagram channels… and check out her fantastic cookbooks to show support for this trailblazer of the vegan food movement.

~ Laurie

Read the VegNews article here:

https://vegnews.com/miyokos-creamery-new-ownership

Don’t fret if Miyoko’s butter is a staple in your home. She’s releasing the original recipe and even has a tutorial on how to make it.

Stay tuned and I’ll let you know how it goes when I try it!

Autumn Sweet Potatoes

Normally I would not recommend this amount of butter and sugar to anyone, but during the late Autumn months, our bodies are in the unique position of preparing for the coldness and conditions of winter… so a little fat and sugar is not so bad. You can always substitute coconut oil for the butter and coconut sugar for the white sugar to make this a little less of a guilty pleasure.

Ingredients:

• 4 large sweet potatoes or yams

• dash of sea salt

• butter or coconut oil (enough for each layer of your casserole). We like to use Miyoko’s brand vegan butter.

• brown or white sugar or coconut sugar for a lower glycemic index (1/2 cup approximately or to taste)

Peel and slice your sweet potatoes or yams and start to layer in a casserole dish. With each layer, put an ample amount of butter or coconut oil and a sprinkling of sugar. The potatoes are naturally sweet, so if you’re sensitive to sugars, you can always use less or none at all.

Layer up until you reach almost the top of the casserole dish. While cooking, the butter or oil should fully soak the potatoes and offer a place for them to simmer. Sugar mixed with cinnamon or spices can be added after baking.

Cook at 375 degrees F until the potatoes are soft and the sugar is slightly caramelized at the top, checking every 10 minutes.

Once out of the oven, let the casserole rest for 5-10 minutes before enjoying warm.

PUMPKIN SLAB PIE

From the recipes: Grain Free Pumpkin Slab Pie from MI Gluten-Free Gal and Gluten  Free Vegan Pumpkin Pie from Sarah Bakes Gluten Free

For the crust:

1 pkg Chebe Cinnamon Roll Mix (1-1/4 cups)

2 tbsp oil

1 egg

4 tbsp cold butter, cut into chunks

4 tbsp ice cold water

For the Filling:

2 1/4 cups pure pumpkin purée

3/4 cup full-fat coconut milk

1/2 cup cane sugar

1/4 cup pure maple syrup

1/4 cup cornstarch or tapioca starch

1 teaspoon pure vanilla extract

1-1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger or 1 teaspoon ginger juice

1/4 teaspoon ground nutmeg

non-dairy whipped topping for serving (optional)

In a large bowl, combine ingredients for the filling and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours.

Meanwhile, prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. To that, add the cold butter. Pulse until a dry sand texture develops.

Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches.

Transfer crust to an un-greased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes.

Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20-60 minutes. Check every 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly.

Chill in the refrigerator or set on the counter to cool.

GLUTEN-FREE CHERRY HAND PIES

From MI Gluten-Free Gal

Prepared Pie Crusts

Cherry Pie Filling

1 beaten egg

Course sugar crystals for decoration

For the crust:

1 pkg Chebe All Purpose Bread Mix (1-1/4 cups)

2 tbsp oil

2 eggs

4 tbsp cold butter (cut into chunks)

4 tbsp ice cold water

Use Chebe All Purpose Bread Mix to make two pie crusts. I use a stand mixer to cut in the butter an and make the dough. Roll the dough out to make two 9-inch crusts. You can use them both or freeze one for later. Preheat oven to 400 F degrees.

Cut out 3 1/2" round circles. I used only one pie crust, which resulted in 8 circles. Brush bottom crust with beaten egg. Then, top with 2-3 tbsp cherry pie filling. Take another circle of crust and lightly brush with beaten egg. Place egg side down on top of cherry filling. Using fork, crimp edges of the gluten-free cherry hand pie closed.

Brush top of hand pie with beaten egg and sprinkle with sugar crystals. Repeat steps with additional pie crust dough. Bake gluten-free cherry hand pies covered with brown paper bag for 25 minutes. You can remove bag during last three minutes of baking to achieve a darker crust.

CANDIED SWEET POTATOES

Several sweet potatoes (peeled)

1 cup coconut sugar or brown sugar

1/3 cup vegan butter or coconut oil (chilled)

Slice the sweet potato. Cut the chilled butter or oil into squares or chunks. Layer the sweet potato, butter and sugar and bake until soft. Check at 35 –45 min.

MASHED CAULIFLOWER

Serves 4

Mashed cauliflower tastes similar to mashed potatoes but with fewer carbs. Top with chopped  herbs like chives, dill or scallions.

1 head cauliflower

3-4 tablespoons vegan butter or butter flavored coconut oil

1 tablespoons extra virgin olive oil

Sea salt and ground black pepper to taste

Herbs for topping

Bring a large pot of salted water to a boil. Add cauliflower or potatoes and garlic and cook until  very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and  transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and  puree until smooth. (Or mash with a potato masher). Season with salt and pepper and serve.