LILY’S VEGAN SALMON Pan-fried whole vegan salmon in cultured European Style vegan butter, extra virgin olive oil, garlic and lemon. Placed on top of a platter of Jasmine Jelly Rice. Served with Vegan Sour Bleu Cream and a side of Veggie Antipasto Serves 4
FRUIT AND NUT CRUMBLE You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish. Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top the rice or gravy, or mix into your animal-freeContinue reading “Fruit And Nut Crumble”
JUDGE RULES IN FAVOR OF MIYOKO’S IN VEGAN BUTTER CASE AUGUST 25, 2020 By VEGWORLD MAGAZINE The United States District Court for the Northern District of California has ruled in favor of vegan dairy brand Miyoko’s, allowing the brand to use the terms ‘butter’, ‘cruelty-free’, and ‘lactose-free’ when labeling its products. The lawsuit stems from a letterContinue reading “Judge Rules in Favor of Miyoko’s in Vegan Butter Case “
AFC NOTES: I would advise Wisconsin to get into the dairy-free business, before they change the laws to such a degree that when they do go belly up, and it’s just a matter of time, no one on the plant-based block will let them in. SUFFERING is not on our menu as it is inContinue reading “Wisconsin’s Department of Agriculture Orders Removal of Miyoko’s Vegan Butter From Store Shelves “
PRODUCT REVIEW This is one of the three vegan cheeses (Country Style Herbes De Provence) I took back home to Massachusetts recently. No one in my family is vegetarian/vegan. No one had any idea that people made cheese out of cultured nuts. Needless to say they were all quite surprised.
MIYOKO WALNUT GREEN BEANS Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious! Makes 6-8 side dishes, 4 main dishes
MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favoriteContinue reading “MIYOKO RATATOUILLE FOR SUB OR PASTA”