Vegan Red Velvet Cupcakes with Tofutti

vegan red velvet cupcakes with tofuttiRed velvet cake is all the rage these days. Add a little red food coloring and – BAM! – you’ve added a touch of class and flair to your chocolate cake. That’s why need to check out these “Vegan Red Velvet Cupcakes” Cheryl over at The Stylist Quo cooked up. They look classy, cool, and yummy!

To make these cheeky little devils, you need soy milk, apple cider vinegar, all-purpose flour, sugar, cocoa powder, baking soda, salt, canola oil, red food coloring, and almond, vanilla, and chocolate extract. Mix all that stuff together, bake, and top with Cheryl’s cream cheese frosting; which you can vegan-ize with Tofutti Better Than Cream Cheese. Thanks, Cheryl!

Still need more goodies to feed your sweet tooth? Try this “Vegan Carrot Pineapple Spice Cake” or a slice of “Peanut Butter Fluff Pie,” both are made with Tofutti Better Than Cream Cheese.

Via The Stylist Quo.

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Vegan Carrot Pineapple Spice Cake

Vegan Carrot Pineapple Spice Cake

This is a guest post by Lesley from Lesley’s Vegan Kitchen.

“Vegan Carrot Pineapple Spice Cake”

Ingredients:
Cake:
2 1/4 cups unbleached all purpose flour
3/4 cup vegan sugar
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
3/4 cup Tofutti Better Than Sour Cream
1 20 oz. can pineapple chunks
2 cups carrots, shredded
3/4 cup walnuts, chopped

Cream Cheese Frosting:
1 8 oz. Tofutti Better Than Cream Cheese
1 vegan, dairy free butter substitute
1 teaspoon vanilla extract
1 tablespoon soy (or other non-dairy milk)
4 cups powdered sugar

Directions:
1. Heat oven to 350F.
2. Grease two 9 inch round cake pans with baking spray.
3. Combine the dry ingredients (the first 6 ingredients) in medium sized bowl.
4. Blend the pineapple chunks with its own juice and transfer liquid to a bowl and add Tofutti Better Than Sour Cream and carrots. Mix well.
5. Combine wet ingredients with the flour mixture and mix well.
6. Pour batter evenly into prepared pans.
7. Bake for 30 minutes or until toothpick come out clean. Then cool 10 minutes and remove from pans. Cool completely on wire rack before frosting it.

Frosting:
1. Beat vegan butter with 2 cups of sugar and milk, add little by little the Tofutti Better Than Cream Cheese. Mix for a couple of minutes and add the rest of the sugar and the vanilla. Mix until frosting reaches desired spreading consistency.
2. Place one cake layer on serving plate and spread frosting. Top with the other cake layer. Spread sides and top of cake with remaining frosting. Decorate with chopped walnuts.

Visit Lesley at www.lesleysvegankitchen.com and www.lesleycocinavegan.com.

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

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Tofutti dairy free desserts at Walt Disney World – pictures

If you ever make it to Walt Disney World and you’re in need of some dairy free desserts, here are three places that serve Tofutti. Courtesy of Gluten-Free & Dairy-Free at Walt Disney World.

Plaza Restaurant

Plaza Restaurant - walt disney world

 

Jiko House

Jambo House - walt disney world

 

Sanaa

Sanaa - walt disney world

 

Big thanks to Sarah for letting us post these pictures!

Oh! Here’s one more. Kitchen Grrrls spotted Tofutti on Disney’s Plaza Ice Cream Parlor’s old fashioned menu. Take a look.

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Pumpkin pasta with balsamic vinegar

Pumpkin pasta with balsamic vinegar Grace, one of the beans at To Bean Or Not To Bean, has a great looking recipe for “Baked Pumpkin Pasta with Balsamic Maple Leeks & Figs,” made with Tofutti Better Than Cream Cheese. It’s a very hearty dish – loaded with big chunks of pumpkin.

To make this pumpkin pasta, you’re going to need some wholemeal pasta, pumpkin (cut into chunks), a leek, dried figs, maple syrup, balsamic vinegar, garlic cloves, olive oil, herbs (like parsley, sage, and chives), and some Tofutti Better Than Cream Cheese, or a type of walnut cheese.

Its takes a little while to prepare – needs some frying, then some baking – but it’s well worth the cooking time, just check out Grace’s pictures, they really showcase the final dish. Nice job, Grace.

Lots of people put Tofutti Better Than Cream Cheese in their pasta recipes. John Schlimm, author of Grilling Vegan Style and The Cheesy Vegan, uses Tofutti Better Than Cream Cheese to make spicy vegan macaroni and cheese. And Bonnie Forkner over at Going Home to Roost puts Tofutti Better Than Cream Cheese in her very special penne with roasted tomatoes.

Via To Bean Or Not To Bean.

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