Seared Portobello Filets Stuffed with Roasted Red Bell Pepper and Provolone
Double Cream with Chives
Aged Chevre Rolled in Herbs
Almond Ricotta Ravioli with Sauce Duxelles
There will also be an explanation of fermentation and culture starters
Miyoko Schinner, vegan chef, cookbook author, and television cooking show host, has been promoting delicious, decadent, and healthful plant-based foods for the past thirty years. Her most recent cookbook, Artisan Vegan Cheese, is a top-selling book on Amazon, and has been called “The holy grail of the culinary world.” She is a co-host of Vegan Mashup, a new cooking show on public television, and stars in her own whimsical online show, Miyoko’s Kitchen. As a cooking instructor, she teaches regularly in the McDougall Program, and at festivals and events around the country. She is a former restaurateur and food developer, and has had her vegan products distributed nationwide as well as on United Airlines. She has appeared in publications, television, and radio, including VegNews, NPR, ABC World News Tonight, San Francisco Chronicle, San Jose Mercury News, Washington Post, New York Post, Eating Well, and many other media outlets.