Amy Castle’s Tofutti market haul!

Thanks to the very, very energetic Amy Castle for featuring Tofutti Better Than Cream Cheese in her latest video. Amy – again, very full of energy – does a YouTube series called “What’s Amy Eating?” where she shows the world, well…what she’s eating and what she’s buying at local grocery stores. In this video, Amy scores some Tofutti. Nice!

Amy is a serious foodie with a penchant for natural foods and products. Be sure to check out Amy’s website, but be warned, she’s basically a foodie electron – very bouncy!

Big thanks, Amy, you rock!

Via Amy Castle.

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Spicy banana cupcakes

Spicy banana cupcakes Spicy salsa? Yes. Spicy pickles? Okay. Spicy Chicken? Sure. Spicy cupcakes? Huh? Now this recipe is very creative. Aijay from Free Flow Foodie masterminded these “Spicy ‘n’ Mini Banana Cupcakes.” They’re dairy-free and topped with a pistachio frosting made with Tofutti Better Than Cream Cheese.

Now, the recipe calls for eggs, so if you are vegan these cupcakes aren’t going to fly, but if you’re just looking for dairy free, well…time to start baking!

You’ll need some cinnamon, nutmeg, and cloves – that’s the spicy part – and other good stuff like brown sugar, mashed bananas, vanilla extract, lemon juice, freeze dried strawberries, and sprinkles.

Then just mix, bake, and ice them like any other cupcake, but the spicy flavor mixed with bananas certainly sets them apart. Great job, Aijay.

Be sure to check out her blog, the pictures are awesome!

Via Free Flow Foodie.

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Black Olive Mousse with Tofutti

Black Olive Mousse with Tofutti Black Olive Mousse.” Sounds like the name of a racehorse, but it’s actually a tasty dip Sharon over at Eat Drink Play Animal-Free whipped up. Sharon’s recipe is very simple to make and very elegant – not to mention, very vegan too. Plus she uses Tofutti Better Than Cream Cheese…awesome!

To make it you’ll need some black olive paste, garlic powder, Tofutti Better Than Cream Cheese, dried basil (crushed), sugar, freshly cracked black pepper, chopped dill pickles (like sweet, dill, and gherkin), and a mustard of your choosing.

Once you have all that good stuff in a bowl, just mix and mash it altogether until its good and creamy, then cover and refrigerate for a few hours to let it set. When it’s ready, serve with crackers or bread. Simple! Sharon says it makes a great hos d’oeuvre. Sounds like a plan! Nice work, Sharon.

And yes, mousse…moose…jackalope…same thing.

Via Eat Drink Play Animal-Free.

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Twice baked cheese potatoes

Twice baked cheese potatoes “Who Says You Can’t Have Twice Baked Potatoes?” That’s the question Jillian over at Trick And Treat, Safe To Eat asked and, well…she answered it herself. Jillian created this awesome recipe for twice baked cheese potatoes that can be made with Tofutti Better Than Sour Cream and Tofutti American cheese slices. We love it!

It’s a pretty simple recipe to make and has some great spices. All you need is russet potatoes, vegan butter substitute or margarine, kosher salt, black pepper, paprika, nutmeg, and garlic and onion powder. Plus the Tofutti sour cream and cheese slices.

Preparing and cooking is easy too. Basically you just bake the potatoes, scoop them out, mix all the ingredients together, stuff the potatoes, and pop them back into the oven. Simple! Jillian goes into better detail, but that’s gist of it.

Nice work, Jillian!

Via Trick And Treat, Safe To Eat!

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Vegan Chocolate Cupcakes with Swirled Peppermint Frosting

Vegan Chocolate Cupcakes with Swirled Peppermint Frosting

This is a guest post by Cheryl from The Stylist Quo.

“Vegan Chocolate Cupcakes with Swirled Peppermint Frosting”

These vegan chocolate cupcakes with swirled peppermint frosting are pure Christmas in a paper liner, the total essence of festivity. They start with the most perfect, moist, and rich chocolate cupcake you’ve ever had – vegan or otherwise – and finish with a creamy frosting, fortified with a hint of tanginess from some Tofutti Better Than Cream Cheese which marries oh-so-beautifully with an elegant coolness from the peppermint. The Tofutti cream cheese really provides a creaminess that vegan cupcakes are usually missing, without tasting too much like cream cheese frosting. As a bonus, it keeps the frosting a pure white, which works beautifully with a peppermint theme. Sure, vegan chocolate cupcakes with peppermint frosting are delicious. But, vegan chocolate cupcakes with swirled peppermint frosting are delicious and quite possibly the cutest things ever!

Inspired by traditional candy canes, this frosting is quite easy and requires no extra fancy-schmancy equipment. To swirl the frosting, tint about 1/4 of the batch of frosting a deep red, using vegan food coloring. Then, spoon about 3 parts white frosting into a gallon resealable bag, focusing on filling one corner, or a plastic pastry bag. Do the same with about 1 part red frosting. Don’t overfill, or you’ll have a mess on your hands! Cut off the corners of the plastic bags, keeping the white frosting “tip” about 1/2″ wide, whereas the red frosting “tip” should be about half of that. Ultimately, there’s no real science here, just go with what feels and looks right! Once your plastic bags are filled and the ends have been cut, place both frosting bags inside another plastic gallon bag or piping bag. They should be positioned exactly next to one another, or you’ll have blotchy all-white or all-red frosting. Once the plastic bags are in position, cut off the tip of the outside bag, about 1/2″ to 3/4″, or however thick you’d like your swirl to be! I used plastic bags so I could see the placement of the bags and keep an eye on them throughout the process. Pipe a couple strips on wax paper to test before going all out on your cupcakes. You can also totally skip this swirling part, and the cupcakes will still be insanely delicious, I promise.

(Cupcake recipe adapted from “Vegan Cupcakes Take Over the World”.)

Ingredients:

Cupcakes:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Tofutti Peppermint Frosting:

8 oz. Tofutti Better Than Cream Cheese, room temperature
8 oz. vegetable shortening, room temperature
4-5 cups powdered sugar
1 teaspoon peppermint extract
non-dairy milk, if needed, to thin
vegan red food coloring

Directions:

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

4. For frosting: beat together cream cheese and shortening using the whisk attachment of a stand-mixer or handheld electric mixer. Add in powdered sugar, one cup at a time, until desired consistency. The frosting should be fairly thick but not stiff. Add in peppermint extract and beat to combine. If not swirling, skip to step 7.

5. To create swirled look: Set aside 3/4 of the frosting. Add in red food coloring, drop by drop, and beat to combine, until frosting is a bright, vibrant red. Chill both frostings, if necessary, for a better piping consistency.

6. Spoon 3 parts white frosting into a plastic gallon Ziploc bag or piping bag; spoon 1 part red frosting into a plastic gallon Ziploc bag or piping bag. Cut off the tip of the white bag to be about 1/2″ wide; cut off the tip of the red bag to be about 1/4″ wide. Place both bags next to one another in another plastic bag and cut off the tip of this bag to be about 1/2″ wide, or slightly wider, depending on how thick you would like your swirl. Pipe a test strip on waxed paper to ensure correct placement of bags.

7. Pipe a swirl on the top of the cooled cupcake, starting with the outer edge. Will keep in the fridge up to a week.

Makes 12.

For more photos and behind-the-scenes style and process shots, visit Cheryl at www.thestylistquo.com

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

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