Help us congratulate the winners for the Artisan Vegan Cheese Contest!!
It’s a great addition for your Holiday Meals
Oh, it was so hard to choose the winners! I wanted to dive in and taste every one of the submissions! But rules are rules, and we had to make a decision. So here goes…
1st Prize: A Shipment Of Vegan Artisan Cheeses
It’s party time!! submission by ajolote1
Miyoko’s Note: And I’m ready to join! Especially when the spread is as good as this looks! Ajolote wins for the variety, creativity, and effort put into making multiple beautiful cheeses! A shipment of cheese will be on its way to you!
2nd Prize: (2 Winners) Vegan Mashup DVD & Virtual Cooking Class
Mini Vegan Cashew Ricotta Cheesecake with Vanilla Bean Balsamic Rainer Cherry Preserves submission by @gimmedanegatives
Miyoko’s Note: For creative use of cheese. I always delight when people use the cheeses the way they’re designed to be used – to make creative cuisine. Gimmedanegatives made a ricotta cheesecake that’s not in my book; yup, that’s how it’s supposed to be! Take the ball and run! You have an online one-on-one cooking class or consult with me!
Hard gruyere, aged about six weeks submission by Jennifer
Miyoko’s Note: Jennifer, your Gruyere looks beautiful and HARD! You win on patience alone! I hope your aged cheese was delicious! You, too, have an online cooking class or consult!
3rd Prize: (five winners) 15 minute Q &A
Brie and Chevre submission by tofu666
Miyoko’s Note: This was simply artistic and beautiful!
Brie with Brown sugar, nuts, etc. submission by Brandie
Miyoko’s Note: A wonderful twist on Brie en Croute – wish I could’ve had a taste!
Smoked Provolone with Heirloom tomatoes, etc. submission by @veggietorials
Miyoko’s Note: This one got the most votes from readers. Definitely looks like a winner!
My vegan Smoked Provolone cheese didn’t set up, but it tastes amazing. Submission by misspacman
Miyoko’s Note: Misspacman gets the Miles Davis award – he said that it’s not what you get into, but how you get out of it, and that piece of bread with the melty provolone looked like a yummy salvation to some cheese that didn’t set!
Fresh Mozzarella submission by @kitteekake
Miyoko’s Note: Looks just so simple and pretty. Show this to an omnivore and tell them that it’s vegan!
We also had 5 Giveaway Winners
Big Thanks To Our Sponsors
We are kicking-off a fabulous contest to reignite your love for vegan cheese. Over the years many Vegans have struggled with adapting comfort foods and family recipes to the vegan lifestyle.
Finally, Vegans can “Say Cheese” again!!
Miyoko invites you to make your own Artisan Vegan Cheese! Plus, win a copy of the book!
From November 1st to the 10th, Miyoko will be hosting a photo contest. Choose one of your favorite recipes from the book, Artisan Vegan Cheese, then snap a photo of your final creation. You can do it! Empower yourself to not only create quick snacks and meltable entrees but many of the savory Artisan cheeses that include Aged Cheddar, Smoked Provolone, Fondues, Risottos and Brie.
Photo Contest Prizes
1st Prizes (1 winner): A Shipment Of Vegan Artisan Cheeses From Miyoko
2nd Prize (2 winners): Vegan Mashup DVD; Virtual Cooking Class with Miyoko
3rd Prize (5 winners): 15-Minute One-on-One Cooking Q&A with Miyoko
Entries must include a recipe from Miyoko’s book Artisan Vegan Cheese. If you don’t have the book, feel free to use the Meltable Muenster or Smoked Provolone recipes provided below. Winners will be selected based on style, presentation, creativity and innovative use.
Photo Contest Winners Announced Nov 12, 2012
How To Enter The Photo Contest
# 1: Simply choose a recipe from the book (don’t have the book? use the recipes below)
#2: Snap a photo of your creation
Share it on Facebook at facebook.com/veganmainstream
Simply email it to ArtisanVeganCheese@veganmainstream.com
(Take a peek at the competition!)
A Summary of all entries will be posted, Daily, on Artisan Vegan Cheese Pinterest Page.
Don’t Forget To Enter The Giveaway
5 Winners will be selected randomly so enter early and as often as you like
Cookbook Giveaway Winners will be announced on the following days: Thursday, Nov. 1, Friday, Nov. 2, Monday, Nov. 5, Tuesday, Nov. 6 and Wednesday, Nov. 7.
Remember you only have 10 days to enter!
(Here’s a Few Artisan Cheese Recipes to Get Your Started)
With a hint of smokiness, this fairly firm cheese slices beautifully. Serve with grilled veggies on a baguette for a fabulous sandwich, or in a grilled cheese with some veggie sausages.
1 cup Soy Yogurt
1/2 cup rejuvelac or water
1/3 cup pine nuts
1/3 cup canola oil
4 tablespoons nutritional yeast flakes
4 tablespoons tapioca flour
1 tablespoon carrageenan or 2 tablespoons agar powder
1 teaspoon salt
1/2 teaspoon liquid smoke
1. Process the ingredients.
Combine all of the ingredients in a blender and process until creamy and smooth.
2. Cook the mixture.
Pour the mixture into a 2 quart saucepan and bring to a simmer over medium heat. It will at first look very lumpy, but then will become smooth. After becoming smooth, simmer for about two minutes.
3. Form and cool.
Pour the mixture while hot into a glass mold. Let the cheese cool to room temperature, then refrigerate until solidified, about 3 to 4 hours.
Note: Smoked Provolone will become sharper if air-dried. To do so, sprinkle about 1/4 teaspoons salt on the outside of the cheese after removing from the mold, place on a cooling rack and let it sit at room temperature for 2 to 3 days.
Storage notes: Wrapped and stored in the refrigerator, Smoked Provolone keeps for 4 to 6 weeks.
Makes about 1 pound
1 cup plain, unsweetened nondairy yogurt (preferably homemade)
½ cup water
½ cup canola oil
¼ cup tapioca flour
1 tablespoon nutritional yeast flakes
1 tablespoon carrageenan powder
1 teaspoon salt
Process the ingredients: Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Cook the mixture: Pour the mixture into a heavy medium saucepan. Cook over medium heat, stirring almost constantly with a wire whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes. It’s important to cook it until there is an obvious sheen, or the cheese won’t melt well.
Form the cheese: Pour the mixture into a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature. Cover and refrigerate for at least 3 hours, until firm.
Storage notes: Wrapped in plastic wrap and stored in a ziplock bag, meltable Muenster will keep for about 4 weeks in the refrigerator.
Note: If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.