Vegan Peaches and Cream Muffins

Vegan Peaches and Cream Muffins

“Vegan Peaches and Cream Muffins”

This is a guest post by Jes Keim over at The Vegan Screen.

Preheat the oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tray and set aside.

In a large mixing bowl, combine:

2 cups of all-purpose flour
1/2 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of cinnamon
1/4 teaspoon of salt

In another bowl, whisk together:

3/4 cup of Tofutti Better Than Sour Cream
3/4 cup of vanilla soy milk (not unsweetened)
1/3 cup of vegetable oil
1 teaspoon of vanilla extract
1 teaspoon of lemon zest

Add the wet ingredients to the dry ingredients and stir until combined (the batter will be quite thick). Divide the batter among the muffin cups. Using a teaspoon, create a deep well in the center of each muffin; drop 1/2 tablespoon of peach preserves (you will need about 6 tablespoons all together) into the well of each muffin.

Bake the muffins for 20-25 minutes, until the tops have risen and are golden and a toothpick or knife comes out clean when inserted. Allow the muffins to rest in the pan for about 5 minutes, then transfer to a wire rack to cool for 20 minutes or so. Transfer to a sealed container. Enjoy!

Visit Jes Keim at www.theveganscreen.blogspot.com.

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

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Zesty Mediterranean Pinwheels

Zesty Mediterranean Pinwheels

“Zesty Mediterranean Pinwheels”

Ingredients:

2 tablespoons of olive oil
1 small onion, chopped
1 clove of garlic, minced or crushed
2 cups of baby spinach, loosely packed
1/4 teaspoon of Italian seasoning
1/3 cup of sun-dried tomatoes (not packed in oil), chopped
1/3 cup of pitted Kalamata olives, drained and chopped
4 ounces (1/2 a container) of French Onion Tofutti Better Than Cream Cheese, at room temperature
1 frozen puff pastry sheet (egg/dairy free), thawed at room temperature for about 50 minutes

Directions:

Heat the olive oil over high heat in a skillet; add the chopped onion and cook for approximately 3 minutes (stirring often). Add the garlic and spinach and cook for another 2 minutes. Add the Italian seasoning, sun-dried tomatoes, and Kalamata olives and cook for another minute, until heated through.

Allow the mixture to rest for about 5 minutes, then transfer to a food processor and process until finely chopped and well combined. Cover the filling and refrigerate until ready to use (it can be prepared a few hours or even a day ahead of time).

Preheat the oven to 400 degrees fahrenheit. Lightly grease two cookie sheets and set aside.

Unroll the puff pastry on a clean, dry cutting board. Spread the French Onion Tofutti Better Than Cream Cheese all the way to the edges, starting at one of the shorter ends, leaving about an inch at the opposite end. Cover the cream cheese with the chilled vegetable mixture and slightly dampen the inch of bare dough on the other end with a touch of water. Begin rolling on the end you started with (not the side with the bare inch, it will help to seal the roll) and roll tightly and gently, pressing slightly to be sure the roll seals. Using a sharp knife, carefully cut the roll into approximately 3/4 inch slices.

Gently transfer the pinwheels to the greased cookie sheets, being sure to leave space between them. Bake for approximately 20 minutes, until golden and puffed. Allow the pinwheels to rest on the pan for a few minutes before serving. Enjoy!

Makes approximately 16 pinwheels.

Created exclusively for Tofutti Brands, Inc. by Jes Keim.

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No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

“No Bake Peanut Butter Pie”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Ingredients:

Filling:

8 oz. Tofutti Better Than Cream Cheese
1 cup natural peanut butter
1 cup powdered sugar
1/4 cup almond milk, or other non-dairy milk
1 1/2 tsp. vanilla extract
12 oz. can of coconut milk, chilled in fridge

Crust:

1 1/2 cups almond meal
1/2 cup vegan graham crackers, to make gluten-free substitute gluten-free graham crackers or use just almond meal
3 Tbsp. chocolate chips
3 large dates
2 tsp. agave nectar

Directions:

In the food processor, chop the 3 large dates until very small. Add in the almond meal, graham crackers and chocolate chips. Lastly add in the agave nectar. Blend until all are well incorporated. Press into a 9″ pie pan; a glass pan will work. Place in the fridge until ready to use.

In a mixing bowl, using a hand blender (with beater attachments), beat the Tofutti Better cream Cheese, almond milk and vanilla extract until smooth and well blended. Then add in the peanut butter and blend til smooth.

Add in the powdered sugar a half at a time. Blend well.

Open the can of chilled coconut milk. The liquid and the cream will be separated into two layers. Scoop the top layer of cream out of the can, stopping at the liquid, and place in a second mixing bowl.

With the hand blender (and whisk attachments), whisk the coconut cream until fluffy and incorporated with air. Fold the coconut whipped cream into the bowl of peanut butter filling.

Pour into the chilled pie shell, smoothing out the top. Place in the fridge until well chilled. Recommend chilling at least 6 hours, but will set perfectly over night. A great dish to make in advance.

Serve chilled, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

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

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Greek Potato Salad

Greek Potato Salad

“Greek Potato Salad”

Ingredients:

10 med. – lg. russet potatoes, scrubbed, cooked whole with skins on in boiling water, partially covered till fork-tender; drain, then peel and cube while warm (do not salt water)
1 t. salt
1/2 c. diced celery
1 vy. sm. yellow onion, peeled and finely chopped
10 pitted Kalamata olives, coarsely chopped
1/2 c. diced kosher dill pickle
1/2 c. diced sweet red roasted pepper
5 canned pineapple rings, drained
1/2 c. Tofutti Better Than Sour Cream, chilled
8 oz. container Tofutti Better Than Cream Cheese, chilled
3 T. white vinegar (plain, Balsamic or white wine vinegar)
2 T. Poupon Dijon mustard
1 T. sugar
1/2 t. garlic powder
1/4 t. celery seed
1/8 t. red cayenne pepper
1/2 t. salt
3 T. extra virgin olive oil

Directions:

Place cubed potatoes in extra-large bowl. Sprinkle evenly with 1 t. salt, then lightly toss.

Add celery, onion, olives, pickle and roasted pepper. Toss lightly again to evenly disperse.

Place drained pineapple rings in blender container; blend till pulverized.

Add remaining ingredients, one at a time, blending till smooth after each addition, being sure to add the olive oil last. Scrape down insides of container with spatula as needed, as you blend the dressing. Salt to taste.

Pour as much dressing as you like over potatoes and salad ingredients. Toss lightly to evenly coat, being careful not to over-toss. Refrigerate leftover dressing.

Serve either at room temperature or chilled.

Tip: This dressing works equally well tossed with your favorite coleslaw, macaroni salad and green garden salad recipes.

Makes 7 cups salad and 2 1/2 cups dressing.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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