Three years ago: Tempeh Tacos with White Cabbage and Fresh Salsa Four years ago: Brown Rice Sushi Bowl Five years ago: Salad Rolls with Miso Glazed Tempeh Six years ago: Baked
Eggplant Parmesan Caprese Salads Seven years ago: Cold Rice Noodles with Cashews
For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from
caprese salad and classic mac and cheese to
eggplant parmesan and her own San Francisco cheesecake.