Grilled Peanut Butter and Tofutti Cheese Sandwich

Grilled Peanut Butter and Tofutti Cheese Sandwich

“Grilled Peanut Butter and Tofutti Cheese Sandwich”

This is a guest post by Chef Sharon Davies-Tight.

Fresh Russian black bread spread with country-style dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.

Ingredients

2 slices Russian black bread
Poupon Dijon country-style mustard
Peanut butter, either creamy or natural (the type where the oil separates and rises to the top), at room temperature
8 oz. container Tofutti Better Than Cream Cheese, at room temperature and whipped in container with fork till fluffed
1 inch pieces sweet red roasted peppers, enough to cover one bread slice
3-4 sweet pickle slices
very thinly sliced sweet onion
salt & fresh cracked pepper
olive oil for frying

*Kalamata olives for garnish
*Kettle potato chips for accompaniment

Directions:

On one slice of bread, evenly spread about 1 tablespoon mustard. On second slice, evenly spread about 2 tablespoons peanut butter. Top peanut butter evenly with about 2 tablespoons Tofutti Better Than Cream Cheese. Sprinkle Tofutti cheese lightly with salt, then cracked pepper.

Place roasted peppers evenly on top of Tofutti cheese. Place pickle slices on top of mustard bread slice, then top pickles evenly with onion slices. Close sandwich.

Heat skillet, over medium-low heat, till hot. Add a couple tablespoons olive oil and some cracked pepper. Evenly distribute pepper in oil, by rolling skillet, then place sandwich in skillet. Brown on one side. Turn, re-oil skillet, then using flat pot lid or broad spatula, press sandwich down firmly. Cover skillet with lid and cook till cheese and peanut butter melt and sandwich is browned and hot throughout.

Transfer to serving plate. Do not cut sandwich. Serve whole for easier eating. Skewer 3 Kalamata olives with a toothpick and stick into top of sandwich. Arrange a couple handfuls of potato chips next to sandwich and serve.

Makes 1 sandwich.

Visit Sharon at www.chefdavies-tight.com.

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

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

David Mintz: 4th Annual KosherFeast Honoree

David Mintz: 4th Annual KosherFeast Honoree

For Immediate Release

Kosher Food Industry Innovators and Influences to be honored at 4th Annual KosherFeast in NYC.

KosherFeast, the pre-Kosherfeast media dinner is pleased to announce this years’ Distinguished Awards Honorees. Each award recipient is being recognized for creating and achieving significant milestones in the kosher food industry. Awards will be presented Monday evening, November 10 at the 4th annual KosherFeast Dinner, which will be held at the historic landmark-The Streit’s Matzo Factory on the lower east side of New York.

David Mintz: 4th Annual KosherFeast Honoree

More than 100 world-renowned kosher food personalities, cookbook authors, brands, and kosher foodies are expected to gather to meet, eat, greet, and recognize several individuals who have made important contributions in the world of kosher. The Kosher Pioneer award will honor five members of the kosher food industry, who have changed the global perception, availability, quality and selection of kosher food. Five individuals will be recognized as cutting-edge-kosher leaders, in celebration of their vision, entrepreneurial skills and creativity in paving new paths in the kosher world.

2014 Luminaries to be recognized include:

Joey Allaham, Prime Hospitality Group; Brent Delman, The Cheese Guy; Joe Hurliman, winemaker Herzog Wine Cellars; Allison Josephs, Jew in the City, Estee Kafra of Kosher Scoop; Shifra and Shlomo Klein founders of Bitayavon/Joy of Kosher Magazine; David Mintz founder of Tofutti; Jeff Nathan celebrity chef, founder of Abigaels; Dr. Peter Praeger (z’l) founder of Dr. Praeger’s; and The Streit’s Family.

For information: Kosherfeast@gmail.com

Click here for tickets.

Press release available for download: Kosher Food Industry Innovators and Influences

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Soupe aux Épinards et Artichauts, sans produits laitiers

Soupe aux Épinards et Artichauts, sans produits laitiers

“Soupe aux Épinards et Artichauts, sans produits laitiers”

Ingrédients

3 cuillères à soupe de beurre bio sans lactose
240 g de coeurs d’artichauts en boîte, hâchés
114 g de Tofutti Better Than Cream Cheese, ramolli
3 gousses d’ail, pressées
2 cuillères à soupe de farine bio
50 cl de lait d’amande, nature
50 cl bouillon de poulet bio
118 g de parmesan sans lactose, râpé
1 pincée de sel
240 g d’épinards frais, hâchés

Préparation

Faire fondre le beurre et faire revenir les coeurs d’artichauts à feu moyen pendant 3 minutes dans une grande casserole. Ajouter l’ail et faire revenir pendant 2 minutes supplémentaires. Saupoudrer la farine sur le mélange et faire revenir pendant 1 minute de plus, en remuant constamment. Verser le lait d’amande, le bouillon de poulet et le Tofutti Better Than Cream Cheese, puis porter à ébullition.

Laisser bouillir jusqu’à ce que cela s’épaississe légèrement. Ajouter, en remuant, le parmesan sans lactose râpé, le sel et les épinards hâchés.

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

Click here for the English translation.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Dairy-Free Spinach and Artichoke Soup

Dairy-Free Spinach and Artichoke Soup

It’s November, can you feel it? The chill is in the air, and the Winter months are fast approaching. So hot, delicious soups are definitely on the menu, especially since Thanksgiving is on its way. Here’s a soup that will not only warm your belly, but would make a great appetizer for your Thanksgiving dinner.

“Dairy-Free Spinach and Artichoke Soup”

Ingredients

3 tablespoons vegan butter
1 cup of canned artichoke hearts, chopped
4 ounces Tofutti Better Than Cream Cheese, softened
3 garlic cloves, pressed
2 tablespoons organic flour
2 cups almond milk, plain
2 cups organic chicken broth
1/2 cup vegan Parmesan grated topping
1/4 teaspoon salt
1 cup fresh spinach, chopped

Directions

Melt vegan butter and sauté artichoke hearts over medium high heat for 3 minutes in a large pot. Add in garlic and sauté for 2 more minutes. Sprinkle flour over mixture and sauté for another minute, stirring constantly.

Pour in almond milk, chicken broth and Tofutti Better Than Cream Cheese and bring to a boil. Let boil until it has slightly thickened. Stir in vegan parmesan grated topping, salt, and chopped spinach.

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

Cliquez ici pour la traduction française.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest