Cheese-cake marbré à l’orange

Cheese-cake marbré à l’orange

“Cheese-cake marbré à l’orange”

Ingrédients:

2 paquets de Better Than Cream Cheese de Tofutti
1/2 tasse de sucre de canne
Du substitut d’œufs (l’équivalent de deux œufs)
3/4 de tasse de Better than Sour Cream de Tofutti
1 1/2 cuillère à café de vanille
1 cuillère à café d’extrait d’orange
2 gouttes de colorant alimentaire jaune
1 goutte de colorant alimentaire rouge
1 biscuit prêt graham cracker crust sans gluten

Préparation:

Battez le Better than Cream Cheese de Tofutti avec le sucre de canne jusqu’à l’obtention d’une mousse. Ajoutez le substitut d’œufs et mélangez bien l’ensemble. Ajoutez progressivement le Better than Sour Cream de Tofutti et la vanille. Mettez une tasse du mélange final dans un bol et ajoutez l’extrait d’orange, du colorant alimentaire jaune et rouge jusqu’à ce que le mélange devienne orange.

Versez le reste du mélange incolore sur le biscuit graham cracker crust sans gluten. Ensuite, prenez des cuillerées de la pâte orange et déposez-les sur le dessus du mélange incolore. À l’aide d’un couteau, faites les marbrures délicatement.

Cuire au four à 350 degrés pendant 35 minutes environ. Laissez refroidir pendant 1 heure, puis mettez au réfrigérateur pendant 8 heures.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Orange Swirl Cheesecake

Orange Swirl Cheesecake

“Orange Swirl Cheesecake”

Ingredients

2 packages of Tofutti Better Than Cream Cheese
1/2 cup cane sugar
Egg replacement (enough for two eggs)
3/4 cup of Tofutti Better Than Sour Cream
1 1/2 teaspoon vanilla
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 prepared gluten-free graham cracker crust

Directions:

Beat Tofutti Better Than Cream Cheese and cane sugar together until fluffy. Add egg replacement and mix well. Add Tofutti Better Than Sour Cream and vanilla in gradually. Put one cup of the final mixture in a bowl and add in the orange extract, yellow and red food coloring until mixture is orange.

Pour the rest of the uncolored mixture into the gluten free graham cracker crust. Then take spoonfuls of the orange batter and drop them on top of the uncolored mixture. Using a knife, swirl the two mixtures together gently.

Bake at 350 degrees for about 35 minutes. Cool for 1 hour and then chill in the refrigerator for 8 hours.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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Vegan Lasagna with Creamy Swiss Chard Filling

Vegan Lasagna with Creamy Swiss Chard Filling

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

“Vegan Lasagna with Creamy Swiss Chard Filling, Walnut Pesto, and Fresh Roma Tomato Sauce”

In this lovely summer lasagna, a fluffy and creamy Swiss chard filling finds its perfect counterpoints in rich walnut pesto; zippy, pleasantly acidic, lightly cooked fresh Roma tomato sauce; and a crunchy topping. Perfecto!

Creamy Swiss Chard Filling

sea salt
1/4 cup + 2 tablespoons olive oil
6 dried lasagna noodles
1/2 pound (about 3 large) fresh Roma tomatoes, unpeeled, stem end removed, and halved
3 tablespoons loosely packed fresh basil leaves
1 cup walnut pieces
1 large garlic clove, halved
1/2 cup panko bread crumbs
1 tablespoon nutritional yeast

Make the creamy Swiss chard filling in food processor, transfer mixture to a medium bowl, set aside, and rinse out bowl of food processor.

Lasagna noodles:
Fill a large pot (4-quart) 3/4 full with water, add a tablespoon each of sea salt and olive oil, and bring to a gentle boil. Add lasagna noodles, partially cover, and simmer 8 to 10 minutes or until al dente, lowering heat if necessary. Drain and arrange noodles in a single layer on a baking sheet, covered with a kitchen towel to prevent drying out.

Fresh Roma tomato sauce:
Place Roma tomatoes in food processor with basil and a pinch of sea salt and process until smooth. Transfer to a medium (2-quart) saucepan and cook over medium-high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom. Remove from heat.

Walnut pesto:
Rinse and dry bowl of food processor and add the nuts, garlic clove, and about a 1/2 teaspoon sea salt. Pulse until finely chopped and, then, with motor running, drizzle in 1/4 cup of olive oil to make a thick paste. Set aside.

Cruncy topping:
Heat 1 tablespoon of olive oil in a large cast iron skillet, add bread crumbs and toast, stirring occasionally, until crumbs begin to turn golden brown, lowering heat if necessary. Add nutritional yeast and continue toasting and stirring for another minute or until crumbs are golden and yeast is fragrant. Remove from heat.

Assembly:
Preheat oven to 350 degrees. Oil the bottom and sides of two 5 x 9″ metal or ceramic loaf pans. Trim all of the lasagna noodles to fit the length of the pans and then cut the trimmings in half.

Line each of the pans with 2 overlapped lasagna noodles, spread each with 1/4 of the creamy Swiss chard filling, and cover the surface of each with small dollops of 1/4 of the walnut pesto. Top each with a single lasagna noodle and 1/2 of the noodle trimmings tucked along the sides if desired (or you may discard these). Repeat layers, ending with a final single lasagna noodle. Spoon half of the fresh Roma tomato sauce over each, sprinkle with half of the bread crumbs, and bake, uncovered, for 30 minutes. Allow to cool for 10-15 minutes, slice with a sharp serrated knife, and serve.

Tip!
If you are watching your calories, this lasagna is equally as successful and delicious without the last lasagna noodle layer. Simply spoon the tomato sauce over the second and final walnut pesto layer, top with crumbs, and bake as directed. In this case, you will need only 6 lasagna noodles.

Creamy Swiss Chard Filling:
1/2 pound stemmed Swiss chard leaves
14 ounces extra firm tofu, drained
8 ounces Tofutti Better Than Cream Cheese
Juice and zest of 1/2 large lemon
2 large cloves garlic
2 tablespoons nutritional yeast
1 tablespoon fresh rosemary leaves
1/2 teaspoon Bragg Liquid Aminos
1/2 teaspoon sea salt
1/8 teaspoon turbinado sugar (or any granulated sugar)
1/8 teaspoon freshly ground black pepper to taste

Finely chop Swiss chard in the bowl of a food processor. Transfer chard to a medium bowl, set aside, and rinse out bowl of food processor. Place all remaining ingredients, including Tofutti Better Than Cream Cheese, in the food processor bowl and process until smooth, scraping down sides as necessary. Transfer to bowl with Swiss Chard and fold together until completely combined.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Garlic, Spinach and Artichoke Dip

Garlic, Spinach and Artichoke Dip

“Garlic, Spinach and Artichoke Dip”

This is a guest post by Jennifer M. Hulett of Hope Café & Catering.

YYou better slice up some chunks of bell pepper, celery, and carrots—you’re going to need them! This dip is loaded with tomatoes, spinach, artichokes hearts, and other tasty veggies to dig into. Made with Tofutti Better Than Sour Cream and Tofutti Better Than Cream Cheese, this dip tastes extra good with fresh, organic vegetables. Enjoy!

Ingredients

2 medium white onions, chopped
1 large tomato (equal to one cup; optional)
9 oz. fresh baby spinach
2 15 oz. cans artichoke hearts (packed in water)
3/8 TSP salt, divided
10 grinds of fresh black pepper, divided
1 dash (approximately 1/16 tsp.) cayenne pepper
2 Tbsp. fresh minced garlic
2 Tbsp. extra-virgin olive oil
2-3 Tbsp. dairy-free margarine (e.g. Earth Balance)
8 oz. Tofutti Better Than Cream Cheese, softened
8 oz. Tofutti Better Than Sour Cream

Directions

On medium heat, add the dairy-free margarine, chopped onions and 2 Tbsp. minced garlic to a large frying pan. Cook over medium heat for 2 minutes. Season the onions and garlic with 1/8 Tsp. salt and 5 grinds of fresh black pepper. Decrease heat to medium-low and cook for another 15 minutes, stirring occasionally, until most of the onions are caramelized.

While the onions cook, add the softened Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and cayenne pepper to a large mixing bowl and stir to combine.

Drain the artichoke hearts and cut in half long-ways. Next, Julienne each half and add it to the cream cheese and sour cream mixture. When onions are finished cooking, drain and cool then add them to the mixture as well.

Place the large frying pan back on the stove. Turn to medium heat and add the 2 Tbsp. olive oil to the pan. Once the oil is hot, add the Spinach and season with 1/4 Tsp. salt and 5 grinds of fresh black pepper. Sauté the spinach until it is completely wilted, usually about 4 minutes. Add to the cream cheese mixture and stir well to combine all of the ingredients.

Preheat Oven to 350. Transfer the mixture into an 8” square or 8 or 9” round baking dish and bake for 20-25 minutes, or until the edges are bubbling and the top is golden brown.

While the dip cooks, dice your tomato until you have one full cup.

Allow dish to cool on a wire rack for 10 minutes. Top with diced tomatoes and serve with chopped veggies or warm corn chips. Enjoy!

Visit Jennifer at Hope Café & Catering.

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

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Gluten-Free Ginger Beer Bean & Spinach Dip

Gluten-Free Ginger Beer Bean & Spinach Dip

“Gluten-Free Ginger Beer Bean & Spinach Dip”

Get ready to enjoy this amazingly savory spinach dip made with Bush’s Best Grillin’ Beans, ginger beer, fresh spinach, roasted peppers, corn and Tofutti Better Than Cream Cheese. Seasoned with garlic and rosemary. Topped with a dollop of 1/2 cup of Tofutti Better Than Sour Cream, and served with Popcorners Gluten-Free Popped Corn Chips!

Ingredients

Cooked spinach:
1 lb. fresh spinach

Place spinach in about 3 inches boiling water. Submerge and stir till tender. Drain well. When cool enough to handle, squeeze in tofu cloth, or by using hands, to remove all excess liquid. Chop finely on board, then set aside.

Ingredients

Dip:
22 oz. can Bush’s Best Grillin’ Beans, Bourbon and Brown Sugar flavor (These are vegan and gluten-free.)
12 oz. bottle ginger beer (I used Goya brand; they are gluten-free.)
2 T. extra virgin olive oil
1 t. garlic powder
1 t. onion powder
1/4 t. red cayenne pepper or more to taste
1 t. salt
freshly ground black pepper to taste
2-3 fresh rosemary sprigs for the dip, plus additional sprigs for garnish
1 c. diced sweet red roasted peppers, plus additional diced peppers for garnish
1 c. frozen. corn
finely chopped spinach (from above)
8 oz. container Tofutti Better Than Cream Cheese
2-3 T. Tofutti Better Than Sour Cream

2 pkgs. Pop Corners Gluten-Free Popped Corn Chips

Prepare spinach as instructed above and set aside.

Place beans in blender container and blend till smooth. Add 1 cup ginger beer and blend again till smooth.

Transfer to large skillet over medium heat. Add olive oil. Stir to incorporate the oil, then cook about 5 minutes, stirring often, till bean puree stops sticking to skillet.

Add garlic and onion powders, red cayenne pepper, salt, freshly ground black pepper and rosemary sprigs. Stir well, lower heat and cook another 5 minutes.

Add roasted peppers and corn. Stir and cook till corn is tender, and rosemary has flavored the beans. At this point, remove rosemary sprigs and discard.

Now add squeezed spinach. Stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in bowl. Mash and stir till fluffed up. Add to skillet and stir till completely incorporated into the beans and spinach. Salt to taste and remove from heat. Let set at room temperature till ready to serve.

When ready to serve, if dip has become too thick, then add a little ginger beer, a little at a time, to thin. (There will be extra, since you only used 1 cup.)

Transfer to serving bowl, about 1 1/2 cups. Top with Tofutti Better Than Sour Cream. Top sour cream with diced red peppers, that have been blotted with a paper towel. Place a fresh sprig of rosemary in the dip.

Place dip on platter, and surround with corn chips. Serve.

Notes: This dip can also be served cold. It will thicken considerably, so thin as desired (or not) with the ginger beer. Tastes great either way – at room temperature or cold.

Bush’s Grillin’ Beans come in two other flavors that are both vegan and gluten-free: Southern Pit Barbecue and Steakhouse Recipe. Experiment with both!

And Pop Corners come in two flavors that are also vegan and gluten-free: Kettle and Sea Salt. I used Kettle style for this recipe.

Makes 4 cups dip.

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

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