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.

The creator and founder of Miyoko’s Creamery was pushed out by her board of directors and then tried to rebuy her business at auction, only to lose out to a competitor.

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 on taste.

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 the senses. 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

Ps. 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!

If you’ve been making mashed potatoes all month, (like we have,) it’s nice to have a follow-up recipe to use up all of those mashed potato left-overs (if there are any :).

I’m not sure where I acquired this recipe, but I have great gratitude for whoever wrote it down. This is the most healing soup you will ever encounter…(Take a seat, Chicken Noodle). The capsaicin in the chili power and curcumin in the turmeric are anti-viral and super anti-inflammatory.

You can make it as spicy as you like and it traditionally uses ghee rather than coconut oil, but I feel the monolaurin in the coconut oil is important in boosting the immune potency of this soup.

You may wonder why I have so many soup recipes… to me, soup is spleen food. When you’re recovering from an illness like EBV or a degenerative condition like hyperthyroidism, you need to feed your spleen to heal. Cooking the soup helps break down the nutrients so your body has less work to do, allowing your spleen to build blood for your body.

Makes about 8 cups.

Ingredients

1/4 cup coconut oil
1 tablespoon minced gingerroot
1 tablespoon minced garlic
1 cup diced onion
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
3 cups mashed potatoes
4 cups spring water or veggie broth
1 cup chopped carrots
1 cup spinach or chard leaves, chopped
1 -1/2 teaspoons apple cider vinegar
Dulse seaweed flakes to taste (red seaweeds help clean the body of heavy metals)
2 teaspoons Kosher and/or Sea salt
1/4 teaspoon black pepper
2 tablespoons chopped green onions or chives
parsley

Directions

Melt oil in large saucepan over medium heat.
Add ginger, garlic, onion and carrots and stir-fry over medium to medium-high. Heat for 5 minutes.
Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
Add potato and mix. Cook and stir 3 minutes. (If you like a smooth soup, add water or broth, 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.)
Stir and add spinach.
Mix well and bring to boil. Add vinegar, dulse, salt and pepper.
Simmer 5 minutes. If soup is too thick, add water.
Add green onions or parsely and mix well.
Let rest before serving.