Vegan cheese buns

Vegan cheese bunsGolden brown bread and ooegy-gooey cheese…if that doesn’t soothe soul, what will? So feast your eyes on these “Cream Cheese Buns” from Pauline, a.k.a. Pau Pau, over at Vegan Pau Pau. They’d go perfectly with a your favorite slippers, a comfy chair, and a romantic comedy.

And Pau Pau’s vegan cheese buns are super easy to make. You’ll need some vegan butter, fresh yeast, sugar, a little salt, cardamom, flour, vanilla, and a scoop of Tofutti Better Than Cream Cheese. The finished recipe looks very yummy—total comfort food!

Be sure check out Pau Pau’s blog for exactly how to make her buns. Her pictures are great too. Nice job, Pau Paul!

Want more? Here are two recipes also made with Tofutti Better Than Cream Cheese: Vegan Lemon Ricotta Cheesecake and Creamy Vegan Green Chili Rice Casserole.

Via Vegan Pau Pau.

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African Holistic Health MeatOut 2014

Tofutti sent goodies and coupons to African Holistic Health’s Great American MeatOut 2014 in New York City. MeatOuts are grassroot campaigns that urge people to cut meat from their diets and switch to plant-based, vegetarian diets.

Clearly, the Tofutti Cutie Bears were a big hit…

African Holistic Health

African Holistic Health promotes African-Centered holistic principles and lifestyle, and encourages individuals to actively participate in their own health, wellness and the healthcare of their communities.

To learn more about African Holistic Health visit www.africanholistic.weebly.com.

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Tofutti helps out Whole Planet Foundation’s “Baked Potato Bar”

On March 15th, Whole Foods Market in Superior, Colorado set up an awesome baked potato bar to help raise awareness for the Whole Planet Foundation. Greta, the store’s supervisor, sold a bunch of hot potatoes and collected more than $100 to donate. Great job, Greta!

Here are a couple pictures from the event…

Tofutti helps out Whole Planet Foundation's "Baked Potato Bar"

Tofutti helps out Whole Planet Foundation's "Baked Potato Bar"

All of us here at Tofutti are proud to help out a great cause!

The Whole Planet Foundation is a privately operated, nonprofit organization founded by Whole Foods Market, providing grants to institutions in Asia, Africa, the Americas, and the Middle East for loan programs, training, and other support to the self-employed poor.

To learn more about the Whole Plant Foundation visit www.wholeplanetfoundation.org.

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Manicottis Rellenos con Tofutti Queso Ricota

Blogger y foodie Lesley de Lesley Vegan Kitchen nos muestra cómo hacer sus impresionantes “Manicottis Rellenos con Tofutti Queso Ricota”

Lesley hace tanto con Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, Tofutti Better Than Ricotta Cheese, y Tofutti Mozzarella Cheese Slices.

“Manicottis Rellenos con Tofutti Queso Ricota”

Ingredientes:

1 caja de manicotti (12 a 14 tubitos)
1 paquete de 10 onzas de espinaca congelada
1 bote de 16 onzas de Tofutti Better Than Ricotta Cheese (queso ricota)
1/2 cucharadita de sal
1/2 cucharadita de albahaca seca
1/2 cucharadita orégano seco
1 cucharadita de ajo en polvo
1 bote de 12 onzas de Tofutti Better Than Sour Cream (crema agria)
1/4 de taza de Tofutti Better Than Cream Cheese (queso crema)
6 cucharadas de mantequilla no hidrogenada vegetal
12 cucharadas de harina blanca
4 tazas calientes de consomé de vegetales (vegetable broth)
Rodajas de Tofutti Mozzarella Cheese Slices (queso mozzarella)

Preparación:

Calentar el horno a 350 grados F.

Para la Salsa Cremosa:

Derretir la mantequilla en una olla. Agregar el harina y mezclar teniendo cuidado de no quemarla. Cuando esté bien mezclada agregar poco a poco el consomé caliente de vegetales batiendo constantemente para desintegrar bien el harina y que no queden grumos. Mezclar hasta que la salsa haya espesado y agregar la crema agria y el queso crema Tofutti.

Para el Relleno de Espinaca:

Descongelar y exprimir bien la espinaca. En un recipiente grande colocar la espinaca exprimida, Tofutti Better Than Ricotta Cheese (queso ricota) e incorporar las especies (sal, oregano, ajo y albahaca) hasta que todo esté bien mezclado.

Rellenando los Manicottis:

1. Pre-cocer los manicottis según instrucciones del paquete.

2. Colocar una taza de la salsa cremosa en el fondo del pyrex o cacerola donde se hornearán los manicottis.

3. Colocar un poco de la mezcla de queso ricota y espinaca en cada tubito de manicotti hasta llenarlos.

4. Colocar los tubitos de manicotti rellenos en el pyrex a manera de formar una sola capa, no coloque manicottis encima de manicottis. Si no caben todos los manicottis en su cacerola utilice varias cacerolas si es necesario.

5. Coloque el resto de la salsa sobre los manicottis. Asegúrese que todos hayan quedado cubiertos de salsa.

6. Colocar varias rodajas de Tofutti queso mozarella encima.

7. Cubrir el pyrex o cacerola con papel aluminio y hornear por 25 minutos. Destapar y volver a hornear por 10 minutos más.

8. Deje que los manicottis reposen por 5 minutos antes de servir. Puede acompañar este platillo con una ensalada de tomate y pan con ajo.

Visita Lesley en www.lesleysvegankitchen.com y www.lesleycocinavegan.com.

*Nota: Esta NO es una receta oficial de Tofutti Brands, Inc.

Click here for the recipe in English.

Creado para Tofutti Brands, Inc. por Lesley Orellana.

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Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

“Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce”

Ingredients:

Cheesecake Filling:

2 8 ounce containers plain Tofutti Better Than Cream Cheese, room temperature
1 16 ounce container of Tofutti Better Than Ricotta Cheese, room temperature
3/4 cup sugar (can substitute raw or sucanat)
juice of 2 lemons, about 6 tablespoons
zest of two lemons
1/2 teaspoon salt
3 tablespoons warm water
1 tablespoon ground flaxseed meal

Crust:

2 cups vegan graham cracker crumbs
3/4 cup vegan butter (or margarine)
1/4 cup sugar

Directions:

1. Make your flax “egg”. Stir together 3 tablespoons warm water and 1 tablespoon ground flaxseed meal and let sit for at least 5-10 minutes, or until sticky and egg-like.

2. Make the crust. Melt the vegan butter (or margarine) and stir into other crust ingredients. Press into a springform pan about halfway up the sides. Bake at 375º F for 5-6 minutes. Remove from oven.

3. Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a blender and blend briefly, until quite soft. Add the sugar, lemon juice, lemon zest, salt, and flax “egg” and blend until smooth. Add Tofutti Better Than Ricotta Cheese and pulse until just combined, but not so smooth as to overpower the “ricotta” texture.

4. Pour mixture into crust and bake for about 45 minutes, or until top sides begin to turn golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled and serve with blueberry white wine sauce.

Ingredients:

Blueberry White Wine Sauce

1 cup blueberries
1 cup white wine
1/2 cup agave nectar (or 1/3 cup vegan sugar)
2 tablespoons refined coconut oil
zest of 1 lemon

Directions:

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil then reduce heat to medium-low. Simmer for 2 to 2 1/2 hours, or until desired consistency. If desired, use an immersion stick blender to smooth out the texture a bit, or carefully blend until smooth in a regular blender for a perfectly smooth texture. Serve with chilled a slice of cheesecake.

Created exclusively for Tofutti Brands, Inc. by Cheryl Hurley.

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