Vegan Eggplant and Tomato Pizza Pie

Vegan Eggplant and Tomato Pizza Pie

This is a guest post by Sonal Gupta from simplyvegetarian777.

Ingredients:

Whole wheat pizza base:

1 small, 5 to 6 inches in diameter, homemade or store bought

Pizza or pasta Sauce:

1 tsp oil (of your choosing)
1 cup eggplant chopped in small cubes
1/2 medium red onion chopped fine
2 big garlic cloves minced
1 tomato cut into 6 slices (1/2 inch thick)
2 tbsp Tofutti Better Than Cream Cheese
1 tbsp homemade spicy Italian blend (1/4 tsp rosemary, 1/4 tsp thyme, 1/4 tsp basil, 1/4 tsp red paprika)
Salt and black pepper to taste
Tofutti mozzarella cheese slices to taste (sliced thinly)
Fresh basil and rosemary for topping to add some fresh flavor and aroma (optional)

Directions:

Eggplant and Tofutti Better Than Cream Cheese spread:

Heat the oil in a non-stick pan. Add garlic and onions and saute until onions are slightly browned.

Add cubed eggplants, homemade spicy Italian herb blend and salt and pepper to onion saute. Stir for another 2 minutes. Add 2 tbsp water. Cover the lid and let it simmer for 3 to 5 minutes until eggplant is soft and mushy. Turn the stove off.

Now add Tofutti Better Than Cream Cheese to the eggplant mash. Mix well. Set aside. It is good for two personal pizza.

You can eat it as a dip with ciabatta or baguette or use as a spread on crostini.

Eggplant and Tomato Pizza Pie:

Preheat the oven at 375 degrees

Spread 1tbsp of pizza/pasta sauce, evenly, on top of pizza base.

Take 1/4 to 1/3 cup of eggplant and Tofutti Better Than Cream Cheese spread. Spread a thick layer of the spread on top of pizza sauce layer. Now dress the pizza pie with those beautiful slices of tomatoes.

Sprinkle the top of the pie lightly with slivers of Tofutti mozzarella cheese slices and fresh basil and rosemary.

Bake the pie in the oven at 375 degrees for 20 minutes approximately or till the sides get golden brown.

Enjoy it hot with chili flakes sprinkled on top.

Visit Sonal at www.simplyvegetarian777.wordpress.com

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Veggie Penne with Roasted Tomato Basil Cream Sauce

Veggie Penne with Roasted Tomato Basil Cream Sauce

This is a guest post by Bonnie Forkner from Going Home to Roost.

Hello! My name is Bonnie and I’m so excited to be hopping over from Going Home to Roost to share a recipe with Tofutti Foodie. I have been a long time lover of Tofutti’s products, and am so thankful that they’ve made being vegan so easy!

This recipe for roasted tomato basil cream sauce will knock your socks off. And I promise, it’s so creamy and rich your friends will never guess it’s vegan (and gluten free)! Feel free to play around with the ingredients and add whatever veggies you like to the mix. The sauce is the key, after that just have fun!

Ingredients:

For the sauce:

2 pints cherry tomatoes
3 garlic cloves, minced
1 tbs coconut oil (or other oil)
1 tsp salt
1 1/2 cups fresh basil leaves
1 8oz container of Tofutti Better Than Cream Cheese
1/4 cup nutritional yeast

For the pasta:

1 box gluten free penne pasta (I recommended one that is gluten free)
2 zucchini (or squash)
1 large head of broccoli
1 tbs coconut oil (or other oil)
1 tsp salt
1 tsp pepper
1/4 cups sliced almonds, toasted
1 avocado, sliced

Directions:

Preheat oven to 425°F. Combine cherry tomatoes, minced garlic, oil and salt in a small baking dish. Roast until blistered and slightly browned, around 15 minutes.

Toss chopped zucchini and broccoli with oil, salt and pepper. Roast alongside tomatoes until slightly browned, around 30 minutes.

To make the sauce, add the roasted tomatoes, basil leaves, Tofutti Better Than Cream Cheese and nutritional yeast to a food processor and blend until smooth. Set aside.

Bring a large pot of salted water to a boil. Cook the pasta following the box directions.
In a large bowl, toss together the pasta, roasted veggies and sauce. Garnish with toasted almonds and freshly sliced avocado. Enjoy!

Visit Bonnie at www.GoingHometoRoost.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Vegan Red Velvet Ice Cream

Vegan Red Velvet Ice Cream

“Vegan Red Velvet Ice Cream”

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

My all-time favorite cake now as Vegan Red Velvet Ice Cream that tastes just like the cake! My secret ingredients? Tofutti Better Than Cream Cheese as a buttermilk substitute, and are you ready? Vinegar. My vintage cake recipe calls for 1 tablespoon of white vinegar which lends, in part, its characteristic flavor. This beautiful concoction really does take the cake!

Ingredients:
3 tablespoons cocoa powder
1 ounce red food coloring
8 ounces Tofutti Better Than Cream Cheese
2 tablespoons arrowroot powder (thickens without crystallization)
1 cup unsweetened soymilk
2 cups soy creamer
3/4 cup natural sugar
Pinch sea salt
1 teaspoon vanilla extract
2 teaspoons white vinegar (rice wine or apple cider vinegar will also work great)

In a small cup, whisk together cocoa powder with red food coloring to make a paste. In a separate small cup or bowl, whisk together arrowroot powder and 1/4 cup soymilk. In a 1-quart saucepan, over very low heat, melt Tofutti Better Than Cream Cheese, whisking continually until creamy smooth. Whisk in remaining 3/4 cup soymilk, soy creamer, sugar, salt, and cocoa-food color mixture, and cook over medium heat until mixture begins to boil.

Remove it from the heat and immediately whisk in arrowroot mixture causing the custard to thicken considerably. Stir in vanilla and pour into a medium bowl.

Cool the custard to room temperature, cover, and chill for at least 3 hours. Freeze according to manufacturer’s directions in an electric ice cream maker, adding vinegar at the beginning of the process, pouring it in through the hole in the top, so as not to curdle the custard. Transfer to a covered freezer-safe carton, and freeze until stiffened.

Yield: 1 1/2 quarts

Visit Betsy at www.TheBloomingPlatter.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Tofutti helps sponsor the “Vegan Share Fair” – Eugene Veg Education Network

Tofutti was very happy to help sponsor the Eugene Veg Education Network’s “Vegan Share Fair” last week. It was held at the McNail-Riley House in Eugene, Oregon and featured vegan-owned business, vegan products and services, vegan food tastings, and giveaways. Tofutti was in the mix!

Here are two very happy vegans…

Tofutti helps sponsor the “Vegan Share Fair” – Eugene Veg Education Network

Thanks to the Eugene Veg Education Network – EVEN for short – for letting Tofutti participate.

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Tofutti Cuties: “A tasty, dairy free option”

Elisa Zied R.D., C.D.N., author of Nutrition At Your Fingertips, gives Tofutti Cuties a big thumbs up if you’re looking for tasty alternative to dairy ice cream sandwiches. Have a look!

Tofutti Cuties: "A tasty, dairy free option"

Tofutti Cuties are available in seven varieties: Vanilla, Chocolate, Cookies ’N Cream, Key Lime Pie, Mint Chocolate Chip, Totally Vanilla, and Wild Berry.

Via Huffpost Healthy Living.

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