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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Gluten-Free Vegan Eggplant Rollatini

Gluten-Free Vegan Eggplant Rollatini

“Gluten-Free Vegan Eggplant Rollatini”

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

Ingredients:

1 large eggplant, or two smaller eggplants
16oz. Tofutti Better Than Ricotta Cheese
10 basil leaves
2 Tbsp. toasted pine nuts, chopped very fine
2 Tbsp. nutritional yeast
1 Tbsp. garlic powder
1 tsp. onion powder
1 Tbsp. dried parsley
salt & pepper
olive oil, for brushing eggplant
12 oz. of your favorite marinara sauce

Directions:

Preheat the oven to 375°F.

Cut off both ends of the eggplant. Stand up on it’s end, and cut down the side into 1/4″-1/2″ thick slices. If you have a mandolin you could slice it that way too.

Heat a grill pan on med/hi heat on the stove, and spray with a non-stick cooking spray.

Brush both sides of each slice of eggplant with olive oil. Grill both sides on the pan until eggplant is soft and flexible. Set to the side and allow to cool.

In a bowl, mix together the Tofutti Better Than Ricotta Cheese, chopped pine nuts, nutritional yeast, dried parsley, garlic powder, onion powder, and salt & pepper to taste.

Cut the 10 basil leaves using a chiffonade cut. Mix into the ricotta filling.

Lay a slice of eggplant flat on a clean surface. On the large end of the eggplant, place a large dollop of the ricotta filling and begin to roll it up.

Place each rollatini into a baking dish, seam side facing down, side by side. Cover with the marinara sauce.

Bake in the oven at 375°F for 15 minutes just to heat thoroughly. Serve hot, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

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

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Red Wine Poached Pears

Red Wine Poached Pears

“Red Wine Poached Pears, with Cream Cheese-Orange Filling and Red Wine Reduction”

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

The weather has been like no other winter here in Eastern, Virgina. So, while I made these pears quite a while ago, sunshine and my schedule did not coalesce until yesterday for me to photograph or I would have posted well before now so that if you, too, were gifted with a box of Harry & David Pears, you would have a new and delicious way to serve them…

Ingredients:

Poached Pears and Red Wine Reduction:

6 large pears (about 8 ounces each), halved lengthwise, stemmed and cored using a melon-baller or small spoon
2 cups Burgundy wine
1/4 cup sugar
1 large orange, zested (reserve zest), halved, and then sliced into 1/2-inch slices
3 cinnamon sticks

Optional garnish: additional orange zest, cinnamon sticks, star anise, etc.

Directions:

Combine wine and sugar in a large cast iron skillet over medium-high heat. Add pears, cut side down, and then tuck orange slices and cinnamon sticks between them. Bring to a simmer and poach for 10 minutes on one side; gently flip, and poach 10 minutes on the other side. Arrange in a serving dish or on individual plates or bowls, cut side up. Place a dollop of filling in the hollow left when the core was removed, drizzle with Red Wine Reduction, and serve, garnish as desired.

Ingredients:

Vegan Cream Cheese-Orange Filling:

8 ounces Tofutti Better Than Cream Cheese
2 tablespoons confectioner’s sugar (or more to taste)
1/2 teaspoon vanilla extract
Reserved orange zest

Directions:

In small bowl using a fork, mash together cream cheese and sugar. When almost smooth, incorporate vanilla extract and zest. Scoop on top of pear.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Creamy Cauliflower Puttanesca

Creamy Cauliflower Puttanesca

“Creamy Cauliflower Puttanesca”

Ingredients:

3 T. extra virgin olive oil
28 oz. can tomato puree
28 oz. can diced tomato including liquid
2 c. tomato juice
12 oz. jar sweet red roasted peppers including liquid, cut into squares or strips
30 (or more to taste) pitted Kalamata olives, cut in half from end to end
1/4 c. olive juice from jar
1/3 c. capers, drained
2 t. onion powder
2 t. garlic powder
2 t. dried basil
1 t. dried tarragon
1/2 t. red cayenne pepper (or more to taste)
1/2 t. ground allspice
1 T. sugar
5-7 fresh garlic cloves, finely chopped
2 t. liquid smoke
1 t. salt or to taste
freshly ground black pepper to taste
2, 1 lb. bags frozen cauliflower buds, partially thawed; cut larger pieces into bite-size

1 lb. bite-size dried rigatoni pasta, cooked in lots of salted boiling water until tender, then drained in colander

8 oz. Tofutti Better Than Cream Cheese (at room temperature)
1/2, 12 oz. container Tofutti Better Than Sour Cream (at room temperature)
zest and strained juice of 1 lemon
2 t. garlic powder
1/2 t. salt

1 c. froz. petite peas
salt to taste

Directions:

In extra large skillet or pot, over medium heat, combine first 20 ingredients up to and including cauliflower. Stir well, then cook uncovered about 20 minutes at a fizzle of a boil, stirring occasionally. Turn heat off and let cauliflower marinate in the sauce till you’re ready to serve the dish.

When ready to serve, cook pasta being careful not to overcook, then drain well to remove all liquid from the tubes. While pasta cooks, reheat sauce to very hot.

In separate bowl combine Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, whipping with fork till fluffy. Add lemon zest, strained lemon juice, garlic and salt. Stir well to incorporate, then add to sauce, stirring slowly to evenly disperse.

Add peas to sauce, salt to taste, and cook till heated through.

Finally, either combine the sauce and the pasta in an extra large bowl to toss and serve, or you can ladle the sauce over individual servings of pasta. Tastes great either way.

Makes 15 cups (including pasta).

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

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Southern Style Biscuits

Southern Style Biscuits

“Southern Style Biscuits”

Ingredients:

2 cups flour
1 tbs baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs coconut oil
1 1/2 cups Tofutti Better Than Sour Cream
5 tbs cold vegan butter

Directions:

Preheat oven to 425°F. In a medium sized mixing bowl, combine the flour, baking soda, baking powder and salt. Add the coconut oil, Tofutti Better Than Sour Cream and vegan butter; mix well until a thick dough forms.

Place dough on a lightly floured surface and knead 5-6 times. Using a rolling pen (or your hands), roll dough into a circle, about 3/4″ thick. Cut out 12 biscuits with a biscuit cutter and place on a lightly floured baking pan (or use parchment paper).

Bake at 425°F for 12-15 minutes or until golden brown on top. Serve and enjoy!

Serving options: serve with vegan butter, jam, vegan gravy, honey or agave syrup. Add crumbled Tofutti American cheese slices and chives to the biscuit to make a savory version.

Created exclusively for Tofutti Brands, Inc. by Bonnie Forkner.

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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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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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