Ep 2. Miyoko Schinner : Ricotta Shells and Mushroom Scallops

New Day New Chef is back with another exciting episode, this time featuring Miyoko Schinner. Schinner is a vegan celebrity chef, cookbook author, and owner of Miyoko’s Creamery, a company that specializes in making vegan cheese and butter. In this season 2 episode 2, Schinner will be showing the viewers how to make her signature vegan recipe, Ricotta Shells and Mushroom Scallops.

The episode starts with Schinner introducing herself and discussing her approach to vegan cooking. She emphasizes the importance of using fresh and wholesome ingredients and shows the viewers some of the key ingredients she will be using for the recipe. These include mushrooms, cashews, tofu, nutritional yeast, garlic, and shallots.

Schinner then starts preparing the dish. She begins by making the vegan ricotta filling for the pasta shells. She combines cashews, tofu, nutritional yeast, garlic, and lemon juice in a blender and blends until the mixture becomes smooth and creamy. She then adds chopped spinach into the mixture and stirs until it is well combined.

Next, Schinner moves on to the mushroom scallops. She explains that the scallops are made by searing together thin slices of king oyster mushrooms. She cuts the mushrooms into thick rounds and sears them in a pan with seasoning until they are golden brown and slightly caramelized.

Once the ricotta and mushroom scallops are both prepared, Schinner begins to assemble the dish. She stuffs the vegan ricotta mixture into cooked pasta shells and places them in a baking dish. She then arranges the seared mushroom scallops on top of the stuffed pasta shells.

Before baking the dish, Schinner makes a simple tomato sauce with canned tomatoes, garlic, and shallots. She pours the tomato sauce over the stuffed shells and mushroom scallops and bakes the dish in the oven for about 15-20 minutes.

The final dish looks absolutely stunning and the aroma wafting from the oven is mouthwatering. Schinner garnishes the dish with a sprinkle of fresh parsley and serves it hot.

Throughout the episode, Schinner also shares some helpful cooking tips and tricks for vegan cooking. She emphasizes the importance of using fresh and wholesome ingredients, as well as taking the time to properly season and cook dishes. She also shares some advice on meal planning and making the most out of your pantry staples.

Overall, this episode of New Day New Chef is a fantastic resource for anyone interested in vegan cooking or looking for a fresh and flavorful plant-based recipe to try. Schinner’s Ricotta Shells and Mushroom Scallops are sure to be a hit with vegans and non-vegans alike!