Don’t miss the Holiday Classics episode of “Vegan Mashup,” where Miyoko Schinner makes a simple but extremely impressive looking “unbird” from roasted fall vegetables, a creamy (thanks to raw cashews) white wine and shallot sauce, and phyllo dough.

Add a squash for the “head” of the unbird, and you have the perfect conversation starter and centerpiece for a plant-based dinner – or just an exciting, healthy addition to your family’s regular holiday fare!

Miyoko Schinner (say Me-Yo-Co) is the incredible award-winning vegan celebrity chef behind Miyoko’s Creamery, the successful line of vegan butter and cheeses found in groceries nationwide (www.miyokos.com). The publication of her groundbreaking book, Artisan Vegan Cheese, actually kicked off the start of the vegan cheese revolution.

Other luscious holiday dishes in this episode that will impress your guests include Thanksgiving fritters from chef and restaurateur Cathi DiCocco, and a spicy chipotle sweet potato bisque from Terry Hope Romero (popular cookbook author including co-author of the classic Veganomicon).

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