Diary free mashed potatoes

Diary free mashed potatoes Most traditional mashed potatoes call for big chunks of butter, cups of milk, and scoops of sour cream, but if you’re lactose intolerant, this…is sort of a problem. So it’s a good thing Rachel over at Mom Vs. Food Allergy whipped up this dairy free recipe for “Mashed Party Potatoes“. Nice!

Now, it’s not vegan but you can easily swap out the chicken broth for vegetable broth (or leave it out entirely). The rest of the ingredients are good to go though. You’ll need six or seven potatoes cut into cubes, Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, some dairy free margarine, onion powder, garlic salt, regular salt, and pepper.

Of course the actual directions aren’t this simple – visit Rachel’s blog for all the details – but you basically boil the potatoes, mix and mash everything together, season, and throw it back into the oven for a little bit. Simple! You can do it with your eyes closed…kidding.

Great job, Rachel!

Via Mom Vs. Food Allergy.

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Gluten free pumpkin cheesecake

Gluten free pumpkin cheesecakeHere’s a great recipe for “Pumpkin Cheesecake” – perfect timing for Thanksgiving – and its a vegan and gluten free pumpkin cheesecake. Casey over at Casey Wilson – The Nut whipped it up! Yup, that really is the name of her blog. Makes sense, Casey is a health nut. Anyway, she made a very tasty looking cheesecake…

The ingredients are an awesome mix of flavors. You’ll need pecans, oats (gluten-free), coconut oil, molasses, cinnamon, ginger, tofu, pumpkin puree, coconut sugar, maple syrup, nutmeg, flaxseed, and…Tofutti Better Than Cream Cheese!

Just imagine all the sweet smells coming out of your oven! Fantastic job, Casey. You’re not a nut in our book!

Want more pumpkin inspired recipes? Give this Pumpkin Bundt Cake and these Chocolate Pumpkin Cupcakes a try, both are made with Tofutti Better Than Cream Cheese.

Via Casey Wilson – The Nut.

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Tempeh Tacos

Tempeh TacosTempeh is pretty similar to tofu, both are fermentations of the soybean and both are great meat substitutes. Mona from Our Queens Kitchen uses tempeh to make her “Smokey Tempeh Tacos.” These tempeh tacos look really tasty, and they’re vegan – perfect for all you veggie enthusiasts.

To get started, you’ll need a green bell pepper and an orange pepper, plus a tomato – how’s that for color! – a block of tempeh, olive oil, adobo sauce, onion powder, and Arabic 7 Spice. What’s Arabic 7 Spice? Mona says you can find it in Middle Eastern stores and it’s a combination of black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, and cardamom. Probably smells great!

Making this recipe is simple. Chop the vegetables and tempeh, sauté the mixture, pile it into some taco shells, squirt on your favorite sauce, and top with Tofutti Better Than Sour Cream. Nice!

Great job, Mona.

Via Our Queens Kitchen.

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Make it vegan potato soup

Make it vegan potato soupNeed a nice hearty soup to warm you up? Alexander’s Highland Market has whipped together this recipe for “Baked Potato Soup.” And, they were cool enough to show you how to vegan-ize it into a vegan potato soup, made with Tofutti Better Than Sour Cream…awesome!

You don’t need a whole lot to make this soup, just some diced potatoes, celery, and onion, water, vegetable bouillon, salt, almond milk, Tofutti Better Than Sour Cream, and a little all-purpose flour.

It’s so incredibly easy to make – then again, most soups are: put in pot…simmer – all you have to do is combine the vegetables, bouillon cubes, and salt. Then cover, cook, blend in the Tofutti Better Than Sour Cream, and garnish with green onions. There are some other steps, but you get the gist of it. Check out Alexander’s Highland Market for all the details.

Thanks, guys!

Via Alexander’s Highland Market.

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