Easy Vegan Buffalo Mozzarella & Panzanella Salad with Miyoko, the Queen of Vegan Cheese
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- เผยแพร่เมื่อ 23 ก.ย. 2024
- Make easy, and delicious vegan buffalo mozzarella & Panzanella along with the Queen of Vegan Cheese, Miyoko Schinner.
Easy Buffalo Mozzarella ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
-1 cup non-dairy yogurt
-1 cup raw cashews
-1 cup water, divided
-1 1/2 teaspoons sea salt
-3 tablespoons tapioca flour
-1 tablespoon agar powder
Combine the yogurt, cashews, a half cup of the water, tapioca, and salt in a blender and process until emulsified. Note: If you do not have a high-speed blender, soak the cashews in water for 3 to 8 hours, then drain thoroughly before using.
Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil over medium low heat. Simmer for 3 to 4 minutes until has fully melted and drips like molten glass off your whisk. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.
Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.
Easy Panzanella ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here’s a great way to use up leftover, stale, dried-up baguette, ciabatta, or bread of many kinds.
-½ baguette or odd bits and pieces equal to roughly that amount
-4 to 5 ripe tomatoes
-3 to 4 tablespoons olive oil
-2 to 3 tablespoons balsamic vinegar
-2 cloves garlic, minced
-Salt and pepper to taste
-½ cup lightly packed fresh basil (or more)
-8 ounces Easy Mozzarella Balls
Dice the tomatoes and put them in a large bowl. Add the olive oil, balsamic, garlic, and salt and pepper. Let the mixture sit for 10 to 15 minutes to release their liquids while you prepare the other ingredients.
Break the bread into pieces, and dip in or run under water to soften. Let them sit for a minute; if the bread is still rock solid in the middle, give it another sprinkle of water. The bread should be moist but have a bit of bite in the middle; it should not be soggy.
Slice the mozzarella into quarter-inch pieces, or tear them with your hands. Tear the basil into bite-sized pieces.
Add the bread to the tomatoes, which should be now sitting in a puddle of dressing, and toss to allow the tomato dressing to infuse the bread. Add the mozzarella and basil and toss again. Serve.
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An entire industry is standing on your shoulders you are an icon
Truly💙
Yeah! Don’t need to buy the product with your beautiful name on it in the grocery anymore. F those turds. Your videos helped me through Covid isolation. TY. You have so many loyal-forever fans. I use your pantry cookbook constantly.
Thank you!
What pantry cookbook?
(I’m new) 😊
@@ashleamendelson1414The Homemade Vegan Pantry - best book I own used daily
Just ordered it…can’t wait to start making the recipes!
As someone who made basically all recipes from your Artisan Vegan Cheese cookbook, it's amazing to actually watch you make these recipes here!
The vegan community will forever be thankful for your life 🌱
That is great, reminds me of the movie "Julia & Julia! I hope to do each recipe also.
I looked at that book and it was £45! 😮 guess it’s in demand and out of print
Love being in the kitchen with you again Miyoko - I’ve missed you!
You keep it so real and I truly enjoy your humor and enthusiasm. You’ve taught me so much about the connection between all life and food over the years. Looking forward to making this!
Thank you so much!
The world just stops hustling when Miyoko talks. I could watch her videos for hours. What a charisma ! Now back to my vegan mozzarella.. :)
What an incredible gift you are giving to those of us who will always be supportive of Miyoko herself and are still having this great benefit from her lifelong wisdom. Thank you!
💜love the piggies
I just made this dish and it’s amazing. My vegan cheeses always fail but this Mozzy turned out amazing. I have a beautiful bowl of food to eat today. Thank you Miyoko! ❤ I’d love to share a pic with you!
So glad it worked out for you!
I'm so excited to try this!!! So glad i found your channel, i'm such a big fan!
🤩Merle I love you! Your video about Miyoko taught me what was going on- thank you! All your videos are extremely helpful! You are a vegan star! 🌟
Wonderful friends!
I've missed you. I hope you start singing again for us too!!!
You never know!
I just found out about you and your story regarding YOUR COMPANY, and I watched about 2-3 videos and I LOVE SO MUCH YOUR PERSONALITY!!!!, you are so knowledgeable, kind, and natural, I immediately subscribed , ah! and I bought 3 of your books.
I really really like your natural way to share your knowledge, like when the bread found the floor you pick it up wash it and put it back 😂, that is what mostly of us do!
Gob bless you and the k you for share your knowledge!!!!❤
I'm just waiting anxiously for your cottage cheese!!!!
OMG, yes!
You will need to ask the company, Miyoko's, about that, as I am no longer involved in it.
@@thevegangoodlifewithmiyoko ok. 😪
@@thevegangoodlifewithmiyoko what happened? I love you! ❤
@@eeeeeeeeee10 You should google that.
Thank you!! I haven't eaten panzanella since I was a kid - it was always a bit too vinegary for me, and it's only just occurred to me that I could make it myself and just... add less vinegar 😂 I've been making your mozzarella for years, I found the recipe online a long time ago and it seemed a fun way of eating protein. I don't usually buy vegan cheese (I don't live in the US or I would try yours) but I'll eat it if I made it myself! I have also fed this mozzarella to omnivorous Italians - and I mean some proper food snobs - and they ate it up, which was massively satisfying for me. I tend to leave the mixture for 24 hours before adding tapioca starch and cooking it - that's what the original recipe said - and I soak the cashews first, just because my blender isn't that powerful. Next time I make it, I'll try adding deodorised coconut oil to see how it melts... oh yum, thanks again 🥰
A garlic rock! Cool! And I can't wait to make this. Thanks for the lovely inspiration 😊
I missed seeing your tutorials on Insta. I’m absolutely elated that you started a TH-cam channel. You radiated throughout the video and I don’t feel intimidated about trying the mozzarella recipe my myself. Thank you!✨
Thank you!
My Nonna taught us all not to waste a thing. She had a use for everything. Living over there when I was young was the best experience.
Such a great recipe! Greetings from germany :)
Wow, what a great video. I‘m not even vegan, but I really want to eat this salad right now. You took away the intimidation of making vegan cheese at home. I‘m totally going to make this.
You can do it! Thanks for watching!
So happy to see you online! May the joy you spread reach everyone!
I hope so too!
So glad to see and hear you again! When I heard what those "suits" did to you, I stopped buying "their" products. I have your books and will work from those. Perhaps the same thing will happen to that company that happened to Apple when that idiot board fired Steve Jobs. Then they will come crawling back to you. We need to boycott their stolen brand until they do. Not a very Christian sentiment and I will confess it. But these thoughts are in my head. Hope you soar in your next endeavors.
glad to see you back!!!!!
Thank you!
I just ate cashewgurt, cashews, seaweed snacks and water, so I’m almost there!
This looks amazing🤩 Vegan's cheese dream come true😍😍😍
Please do a downloadable book of all your latest recipes for sale. I have everyone of your books and will continue to support you in all of your present and future endeavors! Love you Miyoko!!!
My favorite cookbook is your cookbook: The Homemade Vegan Pantry. I enjoy cooking. I am addicted to cookbooks. You helped me to become a vegan in February 2023. Your recipes convinced me that vegan food is delicious and that I wouldn’t miss animal products. Your food is so good that most of my family and friends eat less animal products. My husband isn’t a vegan but he loves cashew milk and cheese so much that we don’t purchase dairy products anymore. Two of my coworkers were so wowed by the deliciousness of your see-food chowder that they bought your cookbook too. They are not vegan or vegetarian nor plan to be but they admit they are eating less animal products because of you.
Thank you algorithm for recommending your channel and thank you for your lovely vegan mozzarella recipe, delightful 😊 🌱
Thanks! May those algorithms keep working to send you to my channel!
@@thevegangoodlifewithmiyoko I subscribed and I’m looking forward to your vegan butter recipe 😋
So missed these enjoyable lifestyle videos from you Miyoko, mmm yum...
I could watch you for hours on end!❤
Please do!
Fantastic video... and a new beginning!
Miyoko, I'm so thrilled to have found you and the pig! you are a delight and a role model. you make it look so easy to be good. Thank you for sharing a lifelong treasure trove of curated recipes with the world. I will definitely buy your book.
We've all so missed you, Miyoko! I, too, am a loyal follower and have enjoyed sharing my plant-based journey with you. Wishing you much success in your new adventure!
Happy to see you back again ❤️
Lovely episode, the recipe, narration and the sharing at the end 🥰
really missed your videos happy to see you again
More to come! Thanks!
Lovely video! Please keep on sharing and creating new content! You are amazing!
I loved this so much. Thank you Miyoko for sharing ❤
I am here for this!
Nice to see you back in the kitchen - and with your animals. Love it.
Thank you for being you! Lovely seeing you active again, creative and perfect looking food!
Thank you so much!
I made the oat-cashew yogurt, and then made the mozzarella. So easy! And I love that they are oil-free. I used it on my pizza, and it melted into creamy goodness. I had been making a liquid mozzarella (a knock-off recipe of yours), but I liked this so much better! Super creamy goodness on my pizza. I think I'll them again and add them to my lasagna. Thank you!
This is wonderful!! I never heard of your (ex) brand before the "drama" because it was only really offered in the higher end health food stores around here.
I couldn't afford it on my tight budget anyway, but hey, now I have something better, the founder teaching us how to make this stuff at home!! Yay!!
Thank you!
You are such an inspiration!
Miyoko, WELCOME BACK! I was so happy to see your channel again. I re-subscribed! I use - and love - your cookbook. I agree with so many comments below, especially about your business -- but for you😠 - so, thank you for all you do - and welcome back to your community of fans.
Oh my Goodness I am so Grateful for and to you Miyoko 🙌❤️🔥
Miyoko, you are an absolutely wonderful presenter. I love watching you cook. Your engaging personality.makes me want to make all your recipes. Thank you!
I’ve followed you for some time now but feel you are even stronger than ever! Carry on!
Yum, thanks Miyoko! Love Mozzarella; I've missed it, can't wait to make this.
I love your channel Miyoko!! I also love that this doesn't have coconut oil! 💥
Me, too!
Just used it on a margarita pizza and it worked great!
You are like a scientist in the kitchen. Thank you for sharing your recipes. I'm a huge fan, bought your book.
Have all your cookbooks; love your videos! You had said something about updating The Vegan Pantry; looking forward to that!
So happy to be back in your kitchen and look forward to future videos!
More to come!
Miyoko! I made this cheese recipe today, thank you so much for sharing it! It’s such a treat for the vegan community. I made a wonderful pizza already, and the amount of things I have planned already! I’m so excited =D
Did you make it with the added oil? Did it melt?
@@fleedermouse I made it both ways, but didn’t get the kind with oil to turn out. I blame my blender, I just used the cheap immersion kind. I bought some nut milk bags to try straining the cashews next time I try. I need to read Miyoko’s cheese making book too, it’s probably got so many troubleshooting pointers.
Delicious looking salad
Nice to see you happy and productive
All the best to you and yours
I love all your products so much! They are healthy, authentic and delicious 💗 Thank you 🙏🏻
I had this once with my mother i forgot about it till now. I cant wait to have it again.Thank you !
I never knew how to cook agar properly! thank you for showing the process.
I use 2 of your cookbooks all the time can't wait for the cheese book this year.
I have watched you live today on instagram with Waylon Lewis and i absolutely loved the DYI idea you proposed there . I believe that's is the right path to break the actual pattern down and reduce the use of plastic on the way. You are totally right . Can't wait for more video from you. Thank you so much for being so positive and spreading your knowledge .
Yes, I think it's got to be a grassroots revolution.
Thank you for all that you do Miyoko. I've been vegan for 6 years and you're the only person that I've found that makes cheeses to die for! I gave up cheese for years until I found yours.
And what a wonderful giveaway! I've been wanting to try making nut milks for a long time, and although almond milk is my favorite, I'd love to make all of them.💚 I'm looking forward to your new book coming out in 2025!
… the knife skills! Miyoko- my goodness. ❤️ Yet another gorgeous creation. (Also yes three cheers to leftovers 😁)
Thank you for everything you do for us!
So ecstatic to see you back on the Tube! Putting this on the menu for my next home crafted vegan cheese. Been relying on commercial for too long.
Love your recipes 💕
Never made vegan mozzarella before, I’ll make it asap. That salad looks delicious, loved the video.👍
Looks so interesting, would love to try oats . Thanks for sharing
Feel like I have missed out on all of this great info until today! Will try not to binge watch, but definitely making yogurt later today and mozzarella balls tomorrow! So happy you share with us!
I have a huge bag of agar agar! Now I know what to do with it! Thanks Myoko! :)
So glad to have found your channel and your amazing recipes 💛
Thank you for sharing your knowledge with us 😊can't wait to try this!
Love you Miyoko! ♥🧀
You are a rockstar in the Vegan world.Miss your butter and there are lots of other ways to support you…thank goodness!!! Which is what you have always been…thank you for all the goodness 💗
Just discovered this great gal! Subscribed!
Such a lovely video! Can't wait to try it this weekend!
Hope you enjoy it!
Always a joy to watch you Miyoko! Warms my heart
Omg Argon at the end!! 😻
Isn't he the best?
Love this!! 💕🌱😋
Can't wait for the new book💚💚💚
Loved what you did in the end. shared it with your friends
Isn't that what it's all about?
awwwwww at the end - love - well all of it but more please miyoko
Thank you for sharing!!
Wow. This is so good. I'm literally making them right now. I added a 1/2 tsp of vegan lactic acid, a couple shakes of garlic and onion powder and a 1/4 tsp of liquid smoke. So good. They are currently chilling, I'm hoping I did the agar right, need some practice with that I think but it tastes wonderful and the texture is nice of the stuff I'm scraping out of the pot with my fingers lol. I'm hopeful they will work for my caprese salad and tofu ricotta ravioli I am making for my partner for dinner. He misses cheese a lot more than I do but I do enjoy a lot of oil free homemade cheezes as I just love tangy, saltiness and the textures they bring to dishes.
Thank you and I love your farm animals. You are brilliant!
What, Olive oil from your garden??? I’m dying here. Yes, a tour please. ❤
So very happy to see you making these videos Miyoko! ❤
This is great, I’ve been loving your channel Miyoko, as someone who has been following your products for years and now your channel post creamery company. And I have to say in your videos the little acts of a piece of bread flying somewhere or water splashing somewhere is so authentic and just makes you seem genuine and human - we don’t need perfectly polished videos to enjoy learning from a great cook. Thanks for all you do for the animals.
Excited to follow and learn how to make my own pay and cashew milk!!
@almondcow
@almondcow
@almondcow
This is amazing!
Love this video and I picked up several tips too, thank you so much!
Please do "the best vegan pizza cheese" :D I am going to get a pizza oven soon and would love to make my own cheese for my homegrown toppings and homemade pizza bread ;)
Will do!
Thank you❤ I made this for my family on a hot humid night it was perfect and loved by all
I'm going to try this myself, it all looks delicious 😊
Hi Miyoko. Thank you for sharing your expertise in vegan cooking. If you add oil to the mixture, do you still form them to balls and soak in ice water?
OHHHHH YUM YUM YUM YUM YUM!!! Thank You💯❣
So glad that you are back, Miyoko! This is wonderful! I can't wait to see more. (My suggestion - drop the music. Too distracting.)
We're learning! No music in the next video!
Thank you so much for sharing!!!!❤❤❤
Wonderful video. I am going to try your recipe! I loved the way you shared with your friends! 😊
I'd like to try this! looks so good
Loved seeing you in this fab episode. Didn’t realize how easy it is to make a cashew based mozz!!! Hoping that the recipe will work w/out the added salt.
There should be no problem with that.
La panzanella è dell'Italia centrale. In Puglia ne esiste una variante (chiamata "cialled" nel dialetto locale) che è un piatto rigorosamente vegano perchè a differenza della panzanella non include formaggi o mozzarella. Inoltre il pane e l'olio pugliesi hanno dei sapori peculiari che li distinguono da quelli di altre regioni italiane. Grazie davvero per questi bellissimi video!
Anche in Cilento (e possibile in altre parte del sud'italia) c'e' una variante vegane che è chiamata acquasale che è fatta soltante dalle pane, i pomodori, l'aqua, l'olo d'olive extravergine, il sale. La bellezza della cucina l'italiana è che nei tutti regioni italiani ci sono molti variazioni dei piatti che in qualche senso sono simili. Mi dispiace che se avessi avuto chiamato panzanella in modo sbagliato (anche il mio Italiano! Ma provo scriverlo and parlarlo!) Quando dici d'italia centrale, intendi l'Umbria o cosi?
@@thevegangoodlifewithmiyoko Esatto, proprio la bellissima Umbria. Ha usato tutti i termini benissimo e il suo italiano è ineccepibile!
Thank you for teaching us this recipe. I'm looking forward to making Buffalo mozzarella.
I here, a bit slow on my uptake, but always love the Cheeze...
Miyoko does Vegan for the Farm Animals...
I love watching these videos! I keep sharing with my husband because he loves to cook. I think we have all of your cookbooks. We purchased any book that had your name on it 😂. The videos are easier for me to understand and we both love!❤❤❤