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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Dark Chocolate Chunk Drop Cookies

Dark Chocolate Chunk Drop Cookies

“Dark Chocolate Chunk Drop Cookies”

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

I just know you’ll love these cookies! Big chunks of dark chocolate make them simply irresistible. I dare you to eat just one!

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.

Ingredients

1/2 cup of Tofutti Better Than Sour Cream
1/3 cup of vegan margarine, softened
2/3 cup of cane sugar
2 tablespoons of ground flax seeds
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 cups of all-purpose flour
1 good quality dark chocolate bar (about 3.5 ounces), coarsely chopped

Directions

Using a food processor, mix the Tofutti Better Than Sour Cream and the margarine; add the sugar, flaxseeds, salt, vanilla, baking soda, and baking powder. Blend the mixture until well combined, stopping the food processor to scrape down the sides when necessary.

Add the flour and run the food processor until a loose dough forms; while the food processor is running add the chopped chocolate through the barrel and continue to run the food processor until the mixture is just combined. (You do not want to break down all of the chocolate—leave some chunks!)

Drop the dough onto the cookie sheets by the heaping tablespoon, leaving plenty of space between. Bake the cookies for 12-14 minutes, until set and slightly golden. Allow the cookies to sit on the pan for a minute or so, then transfer to a wire rack to finish cooling. Once cooled, store in a covered container. Enjoy!

Makes approximately 1 1/2 dozen cookies.

Visit Jes at www.theveganscreen.blogspot.com.

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

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Strawberry Cheesecake Milkshake

Strawberry Cheesecake Milkshake

“Strawberry Cheesecake Milkshake”

This is a guest post by Cheryl Malik over at 40aprons.com.

I love this decadent cheesecake milkshake. It’s sooooo good. Yum! Rich, creamy, and ohhhhh so delicious!

Ingredients

Milkshake:
1 1/2 cups vegan premium vanilla Tofutti frozen dessert
3 ounces Tofutti Better Than Cream Cheese
1/2 teaspoon vanilla extract
1/2 cup almond milk or other alt-milk
1/2 teaspoon grated lemon zest
1 cup strawberries, hulled and quartered
crushed vegan graham crackers, for serving

Whipped coconut cream:
1 can full-fat coconut milk (must be full-fat)
pinch sugar or other sweetener
dash vanilla extract

Directions

Prepare for the whipped coconut cream. Place can of coconut milk in the fridge and leave overnight. Do not skip!

Chill a medium-size bowl. Remove the refrigerated can of coconut milk and flip it upside then open. Pour the coconut water/liquid into another bowl and scoop out the coconut cream into the chilled medium-size bowl. Whip the coconut cream using an electric mixer or handheld beaters. Add a pinch of sugar or other sweetener and a dash of vanilla extract and stir ’til combined.

Making the milkshake. Blend all ingredients (excluding the vegan graham cracker crumbs) until smooth. Pour into serving glass and top with whipped coconut cream and crushed graham crackers.

Visit Cheryl at 40aprons.com.

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

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Gluten-Free Spinach Pie

Gluten-Free Spinach Pie

“Gluten-Free Spinach Pie”

Made with caramelized mushroom and red onion, fresh cooked spinach, capers, mint and garlic. Topped with Tofutti Better Than Cream Cheese garlic mashed potatoes! This hearty dish will satisfy your cravings for “cheesy” comfort food, and it’s gluten-free . . . so no need to worry about tummy problems.

Preheat oven to 375 degrees.

Ingredients

Cooked spinach:
2 lbs. fresh spinach

Place about 3 inches water in large soup pot and bring to boil. Add 1/3 of the spinach, submerge, then add the rest, turning and submerging till the spinach wilts. Cook, turning often until tender and still bright green. Drain in colander.

When cool enough to handle, gather in a ball and squeeze repeatedly to remove all moisture, or place in a tofu towel, twist and squeeze untill as dry as you can get it. Chop finely on cutting board and set aside.

Ingredients

Pie Filling:
16 oz. pkg. extra-firm water-packed tofu, rinsed (gluten-free)
1 t. salt
1 t. garlic powder
1/2 t. dried dill weed
1/2 t. turmeric
2 T. sm. capers plus 1 T. brine from jar
2 t. liquid smoke
2 T. whole grain mustard
2 t. light brown sugar
1/4 t. red cayenne pepper
1/8 t. ground nutmeg
2 T. cornstarch
8 oz. container Tofutti Better Than Cream Cheese

Either cover tofu block with several layers of paper towels or place in tofu towel and twist and squeeze to remove as much liquid as possible. Tofu should look like dry curd. Place in large bowl.

Add remaining ingredients up to and including nutmeg. Mash with potato masher after each addition to evenly distribute ingredients.

Place cornstarch in a wire mesh strainer over the bowl and sift onto the tofu. Immediately mash into the tofu to distribute evenly throughout.

Now add Tofutti Better Than Cream Cheese. Mash and stir to completely incorporate into the tofu. Set aside.

Ingredients

Saute:
3 T. extra virgin olive oil
1 lb. white, button mushrooms, cut into no larger than 1/2 inch cubes
1 lg. red onion, peeled and cut into 1/2 inch squares
1 t. salt
1 t. garlic powder
1 t. onion powder
1/8 t. ground allspice
freshly ground black pepper to taste
1 rounded T. gluten-free soy bacon bits
4 fresh garlic cloves, peeled and finely chopped
chopped spinach
1/2 t. additional salt
1 t. additional garlic powder
1/2 t. dried mint.

In extra-large skillet, over medium-high heat, melt olive oil. Add mushrooms, red onion and salt. Saute till water begins to release from mushrooms.

Add garlic and onion powders, ground allspice, black pepper as desired, soy bacon bits and fresh garlic. Stir well, reduce heat to medium, then saute, stirring occasionally, till mushrooms reduce significantly in size and onion is soft and sweet.

Add the chopped spinach, additional salt and garlic powder, and mint to the skillet. Using the sharp edge of a pancake turner, chop the spinach further, while evenly dispersing it throughout the mushrooms. Lift and turn the mixture repeatedly while it cooks to evaporate as much liquid as possible. Turn off heat and set aside.

Ingredients

Potatoes:
2 c. boiling water
1 t. salt
1 t. garlic powder
2 c. instant mashed potatoes (Idahoan brand is gluten-free and is what I used for this recipe with excellent results)
freshly ground black pepper to taste
dash nutmeg
4 oz. Tofutti Better Than Cream Cheese, at room temperature (half a container)

Combine boiling water, salt and garlic powder in large bowl. Stir to dissolve. Immediately add instant potatoes. Stir well with fork till all potato flakes are thoroughly moistened. Add black pepper and nutmeg; stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in separate bowl. Using the back side of a spoon, mash and stir till fluffed up and creamy. Add to potatoes, mashing and stirring to completely incorporate into the potatoes till smooth and potato ‘dough’ forms a ball.This will take a few minutes. The potato ‘dough’ will be thick. Form into a smooth round ball in the bowl and set aside.

Assembly:

You’ll need 1 T. gluten-free margarine, paprika for garnish, and lemon wedges for garnish.

1. In an 8 x 8 inch baking dish evenly spread one half of the spinach/mushroom mixture.

2. Top evenly with all of the tofu mixture.

3. Then top the tofu mixture evenly with the remaining spinach/mushroom mixture.

4. Place the smooth ball of potato ‘dough’ on board. Using fingers, gently and evenly flatten dough to form a square the size of the top of the baking dish, pushing a little more ‘dough’ to the edges, raising it like you would do with a pizza dough, while keeping the entire surface smooth.

Wet a pancake turner; slip it underneath the dough around all sides to loosen it from the board, then slide your hands and lower arms under the dough. Lift and place on top of casserole, form-fitting it to the inside of the dish.

5. Melt 2 tablespoons gluten-free margarine. Brush gently over all surfaces. Bake uncovered in preheated 375 degree oven for 30 minutes. Then, put it under the broiler for a couple minutes longer till liquid from the margarine evaporates and top becomes golden. Watch carefully that top doesn’t burn.

Remove from oven, sprinkle with paprika, then let set about 10 minutes before cutting or spooning to serve. Garnish each plate with a lemon wedge to squeeze over each serving.

Note: Because the potato ‘dough’ is thick and smooth, it won’t spread evenly without dislodging the pie layers, thus the reason for forming the dough before placing it on top of the pie.

Serves 6-12.

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

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Vegan Greek Style Yogurt

GreekStyleYogurtVegan

Here’s a homemade vegan “Greek-Yogurt” recipe . . . otherwise known as the easiest recipe on planet earth!

The purity and particular “tang” of the dairy version of Greek yogurt is tricky to duplicate, but this recipe comes exceptionally close in flavor, texture, and color.

“Vegan Greek Style Yogurt”

Ingredients:

1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
2 teaspoons rice wine vinegar

Directions:

Place all ingredients in the bowl of a food processor or blender and process until combined. Chill covered until ready to use.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Lady Liberty Vegan Parfait

Lady Liberty Vegan Parfait

“Lady Liberty Vegan Parfait”

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

Here’s a patriotic—and delicious!—recipe, perfect for your 4th of July celebration . . . fireworks not included.

Cheesecake ingredients
6 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
1/8 cup almond milk or other non-dairy milk
1 tsp. vanilla extract
4 Tbsp. granola, we used almond vanilla granola

In a mixing bowl, combine all the cheesecake ingredients. With a hand mixer, blend the Tofutti Better Than Cream Cheese, powdered sugar, non-dairy milk and vanilla extract until very smooth. Cover and chill in the fridge for at least 4 hours before serving.

Strawberry compote ingredients
1 cup strawberries, chopped small
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the strawberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the strawberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use. (Repeat the process for the Blueberry compote.)

Blueberry compote ingredients
1 cup blueberries
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the blueberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the blueberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use.

Making the parfait!
In a parfait cup, place 2 Tbsp. of the granola in the bottom of the cup. Next layer the blueberry compote, then the cheesecake filling, followed by the strawberry compote. Lastly, top it all off with 2 Tbsp. of granola.

This recipe makes 2 parfaits. Serve cold, Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Vegan Sea Salt & Caramel Ice Cream

Vegan Sea Salt & Caramel Ice Cream

Not only sinfully delicious, salted caramel ice creams have become quite popular among ice cream aficionados. So dear vegans, you’ll find this savory-sweet dessert will very much satisfy both your indulgences . . .

“Vegan Sea Salt & Caramel Ice Cream”

Ingredients:

Caramel:
1 cup turbinado sugar
1/4 cup vegan butter (such as Earth Balance)
1/2 cup Tofutti Better Than Sour Cream

Combine all ingredients in a small saucepan, attach a candy thermometer to the side (avoid letting tip touch the bottom), and cook over medium heat, stirring occasionally, just to “syrup” stage or 230 degrees Farenheit. Remove from heat and transfer caramel to a heat-proof bowl to cool slightly. Begin making ice cream base.

Ingredients:

Ice cream base:
1 cup turbinado sugar
2 cups soymilk, divided (or your favorite non-dairy milk)
2 tablespoons arrowroot powder
1/2 cup natural sugar
1/2 cup Tofutti Better Than Sour Cream
2 teaspoons vanilla
2 teaspoons Maldon sea salt or to taste (or the coarsest and flakiest sea salt you can find for a great crunch)
*Optional Garnish: a tiny pinch of Maldon sea salt per serving

In a small cup, whisk together 1/4 cup soy milk and 2 tablespoons arrowroot powder (arrowroot thickens liquids, while preventing crystallization). In a medium saucepan, whisk together remaining 1 3/4 cup soy milk and sugar, and bring just to a boil over medium-high heat. Remove from heat and immediately whisk in arrowroot mixture, Tofutti Better Than Sour Cream , and vanilla. (Avoid reheating, as arrowroot could “break.”)

While mixture is still warm, whisk in warm caramel until completely combined. Cool and then chill, covered, until very cold, about 3 to 4 hours or overnight. Freeze in an ice cream maker according to manufacturer’s directions. Right at the end of the freezing process, add sea salt and let the motor run just until salt is incorporated so that salt crystals don’t completely dissolve. (Note: you might want to start with 1 teaspoon salt and more to your liking.)

Transfer ice cream to a covered carton and freeze to “ripen” and stiffen. Serve in scoops topped with an additional pinch of sea salt if desired.

Yields 1 quart.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Vegan Apple Pie & Vanilla Ice Cream

Vegan Apple Pie & Vanilla Ice Cream

All the homey goodness of Mom’s apple pie in an irresistible and simple-to-make ice cream. Cooking fresh apple puree into a deep, rich paste concentrates its lovely flavor and color while Tofutti Better Than Sour Cream balances its sweetness and insures a creamy and luscious texture.

“Vegan Apple Pie & Vanilla Ice Cream”

Ingredients:

Apple pie ice cream:
2 large red apples with a nice sweet-tart balance (I like Fuji), cut into 1/8ths and cored
2 tablespoons vegan butter (such as Earth Balance)
3/4 cup turbinado sugar, divided (use any granulated sugar you prefer)
1 teaspoon ground cinnamon
2 tablespoons arrowroot powder
1/2 cup unsweetened soy milk, divided in half (plain, vanilla or plain or vanilla lite will also work great)
1 cup plain soy creamer
1 teaspoon vanilla extract
1 1/2 cups Tofutti Better Than Sour Cream
*Optional (recommended) mix-in: pie crust pieces (recipe follows)
Garnish: reserved Pie Crust Pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces

In the bowl of a food processor, process apple until a textured puree forms. Melt vegan butter in a large cast iron skillet over medium-high, add 1/4 cup sugar and cinnamon, and cook, stirring continually, for a couple of minutes or until sugar is mostly dissolved. Add apple puree and cook, stirring frequently, for 7 to 10 minutes or until a thick paste-like puree forms; reduce heat if necessary to prevent scorching as the moisture evaporates. The texture will be similar to brownie batter and the apple flavor beautifully concentrated. Remove from heat.

In a small bowl, whisk together the arrowroot powder with 1/4 cup of soy milk until smooth. Set aside. Whisk together the remaining 1/4 cup soy milk, soy creamer, and 1/2 cup sugar in a medium (2-quart) saucepan over medium-high heat and bring just to a boil, whisking occasionally.

Remove from heat and quickly whisk in the apple puree, vanilla, and soy milk-arrowroot mixture until very smooth. Allow to cool to room temperature, whisk again, and then cover and refrigerate several hours or overnight until thoroughly chilled.

Whisk in Tofutti Better Than Sour Cream until completely incorporated and then freeze in an ice cream maker according to manufacturer’s directions. When it is almost frozen, add optional pie crust pieces and let churn a minute or so until they are well-distributed. Scrape ice cream into an airtight container and store in freezer. Serve garnished as desired with more pie crust pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces.

Ingredients:

Pie crust pieces:
1/2 cup unbleached all-purpose flour
1 tablespoon turbinado sugar, divided (use any granulated sugar you prefer)
Pinch salt
2 tablespoons melted vegan butter
2 tablespoons unsweetened or plain soymilk
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees and either lightly oil a baking sheet or line it with Silpat or parchment paper. In a small bowl, whisk together all ingredients, except cinnamon, using only 2 teaspoon of sugar. Make a well in the center of the flour mixture and add melted butter and soymilk, stirring with a fork until a moist dough comes together. Shape into a ball and then press dough into a thin 5.5 x 7.5″ rectangle directly on prepared baking sheet. Sprinkle remaining 1 teaspoon sugar over the top followed by ground cinnamon.

Bake for 15 to 17 minutes or until lightly golden brown and firm. It will crisp more as it cools. While crust is still warm, cut into 1/2-inch wide strips with a sharp knife to serve as a garnish. Or, cool the crust completely on a wire rack, break into pieces the size of large peas and store, covered, until time to add to the ice cream and/or use as a garnish.

Yields 1 quart.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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