Amazing Peanut Butter Pie

Amazing Peanut Butter Pie

“Amazing Peanut Butter Pie”

This is a guest post by Tofutti super fan Hanki.

Ingredients:

For the Filling:

1 package of Tofutti Better Than Cream Cheese, softened
1 cup of creamy peanut butter
1 cup of sugar (can be made sugar-free, or add sugar to your liking – or substitute Stevia, or 3/4 cup of agave nectar)
1 Tbsp. of margarine
1 tsp. vanilla
1 cup of vegan whipped cream topping
Chocolate syrup for garnish on top (optional)

For the Crust:

Prepackaged vegan chocolate brownie mix

Directions:

Prepare brownie mix and spread into a 9 x 13″ pan and bake. Let cool.

Beat Tofutti Better Than Cream Cheese, peanut butter, sugar, margarine, and vanilla together. Whip the cream separately until stiff. Then fold the two mixtures together.

Spread combined mixture on top of the brownie layer.

It’s fun if you squiggle chocolate syrup over the top and then use a knife and lightly go over the syrup until it looks pretty to you.

Freeze until ready to serve. This recipe makes enough for one 9 x 13″ pan. Take out of freezer about 15 minutes before serving.

All of us here at Tofutti thank Hanki for sharing her wonderful recipe. You did great!

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

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Vegan Banana Bread

Vegan Banana Bread

“Vegan Banana Bread”

This is a guest post by Katie over at ClarksCondensed.

Ingredients:

3/4 cup vegan butter
2 1/2 cups white sugar
3/4 cup water
3 ripe bananas
1 cup chopped strawberries
1 1/2 teaspoon vanilla
1 1/2 teaspoon cinnamon
3 teaspoon baking soda
12 ounce Tofutti Better Than Sour Cream
4 1/2 cups flour (we used 1/2 white, 1/2 wheat)
1/2 cup sugar & 2 teaspoon cinnamon mix

Directions:

1. Preheat oven to 300 degrees.

2. Cream butter and sugar in a large mixing bowl.

3. Beat in water, bananas, strawberries, Tofutti Better Than Sour Cream, vanilla and cinnamon together in a large bowl.

4. Mix in salt, baking soda, and flour. If it is super liquidy, add 1/4 cup of flour more at a time.

5. Grease pans with cooking spray, and dust with the cinnamon sugar mixture.

6. Divide into pans and bake for about 60-70 minutes.

7. Let cool in pans 5 minutes, and then invert onto a cooling rack.

Visit Katie at www.clarkscondensed.com.

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

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Creamy Vegan Green Chili Rice Casserole

Creamy Vegan Green Chili Rice Casserole

“Creamy Vegan Green Chili Rice Casserole”

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, diced
1/8 teaspoon sea salt
2 large cloves garlic, minced
1/2 cup long grain brown rice
1-4 ounce can diced mild green chilies, drained (about 1/3 cup if you prefer to roast and dice your own chilies)
1/3 cup pitted, sliced black olives
1 cup diced tomatoes (or 1-10 ounce can diced tomatoes, plain or spicy, such as a lime and cilantro variety)
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese
2 tablespoons nutritional yeast
1/2 teaspoon ground cumin
1 vegetable bouillon cube
1 cup water

Directions:

Preheat oven to 350 degrees. Oil a 7 to 8-inch souffle dish or the equivalent and set aside.

Heat olive oil in a large cast iron skillet over medium-high. Add onion and salt and saute, stirring frequently, for 3 minutes. Add garlic and saute, stirring, for another minute. Add rice and cook, stirring very frequently, for 3 minutes or until rice begins to turn golden brown. Lower heat if cooking too quickly.

Add green chilies, olives, and tomatoes, stir to combine and heat through. Add Tofutti Better Than Cream Cheese, nutritional yeast, cumin, and crumbled bouillon cube. Stir until cream cheese is melted and completely incorporated; then stir in water until completely incorporated.

Transfer mixture to prepared baking dish and bake, covered, for 30 minutes. Remove cover and cook an additional 30 minutes, stirring well halfway through. Serve immediately as a side dish.

Maybe used as a filling for stuffed bell peppers as well.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio.

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Spinach & Tofutti Ricotta Cheese Stuffed Manicotti, with Creamy Sauce

Spinach & Tofutti Ricotta Cheese Stuffed Manicotti with Creamy Sauce

“Spinach & Tofutti Ricotta Cheese Stuffed Manicotti, with Creamy Sauce”

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

Ingredients:
1 box (12 to 14 shells) manicotti noodles
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
1 (16 oz) container Tofutti Better Than Ricotta Cheese
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 tsp garlic powder
1 (12 oz) container Tofutti Better Than Sour Cream
1/4 cup Tofutti Better Than Cream Cheese
6 tbsp vegetable non-hydrogenated butter
12 tbsp of unbleached all purpose flour
4 cups vegetable broth (hot temperature)
Tofutti Mozzarella Cheese Slices, for topping

Directions:

Preheat oven to 350 degrees F.

For the Creamy Sauce:

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot vegetable broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Add Tofutti Better Than Sour Cream and Tofutti Better Than Cream Cheese.

For the Spinach & Tofutti Better Than Ricotta Cheese Filling:

In a large bowl, mix spinach, Tofutti Better Than Ricotta Cheese, salt, oregano, garlic powder, and basil. Stir together until blended.

Assemble Manicotti:

1. Spoon 1 cup of the creamy sauce over the bottom of your baking casserole dish.

2. Completely fill the precooked manicotti with the ricotta mixture, using a narrow spoon.

3. Arrange the stuffed pasta in a single layer in the prepared casserole dish. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells – if you run out of room in your pan, use a separate smaller pan to accommodate the extra. Spoon the remaining sauce over.

4. Arrange some Tofutti mozzarella slices on top.

5. Cover tightly with foil and bake for 25 minutes. Uncover and cook 10 more minutes, or until sauce bubbles along the edge.

6. Let the manicotti stand 5 minutes and serve.

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

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

Haga clic aquí para ver la receta en español.

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Tofutti Twice Baked Sweet Potato

Tofutti Twice Baked Sweet Potato

Tofutti is featured in the latest edition of Joy of Kosher magazine! Take a look at this sweet potato recipe…

“Tofutti Twice Baked Sweet Potato”

Ingredients:

2 large sweet potatoes
4 ounces Tofutti Better Than Cream Cheese
3 tablespoons Tofutti Better Than Sour Cream
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon cocoa powder
1 teaspoon vanilla flavor
1/4 teaspoon salt
1/4 cup of walnut, pecan and/or hazelnuts,
chopped (optional)
Honey (optional)

Directions:

1. Preheat oven to 400°F.

2. Cut sweet potatoes in half, lengthwise, and roast potatoes cut-side down for 30 minutes or until tender, or microwave on high for 7-8 minutes.

3. Remove centers of potato and place into a bowl.

4. Whip together Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, brown sugar, cinnamon and cocoa powder, salt and vanilla. Then add to sweet potatoes. Mash until evenly blended.

5. Return mixture to potato shells.

6. Optional: top with chopped nuts and a drizzle of honey.

7. Return to the oven and bake for additional 10 minutes.

Serves 4.

More recipes from Joy of Kosher magazine…

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