Vegan Tailgate Taters

Vegan Tailgate Taters

“Vegan Tailgate Taters”

Get ready to get tatered! Here is a vegan version of JaMarcus Russell’s “Famous Tater Skins,” made with Tofutti Better Than Sour Cream instead of the regular stuff. FYI, the commercial is priceless.

Ingredients:

4 5-inch russet potatoes (pierced, oiled, baked 45 minutes at 450 degrees, and cooled)
2 tablespoons vegan butter, melted
1 teaspoon vegan butter
1 tablespoon nutritional yeast
1 teaspoon light miso
1 teaspoon liquid aminos (e.g., Bragg’s)
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped smoked almonds
1/8 teaspoon cayenne or paprika
1/3 cup sliced green onions, use both the white and green parts
1/4 cup chopped jalapenos (optional)
1 cup Tofutti Better Than Sour Cream

Directions:

Preheat broiler with rack 4 inches from heat source. Using a spoon, scoop out the inside of the potato into the bowl of a food processor leaving a 1/4-inch border. Arrange potatoes on a baking sheet and brush inside and out with melted butter. Broil 8 minutes or until golden brown. Remove from oven.

Meanwhile, add all remaining ingredients except green onion, jalapenos, and Tofutti Better Than Sour Cream to bowl of food processor and pulse a few times until well combined but still quite textured. (The consistency should not be that of mashed potatoes.)

Divide potato mixture evenly among potato skins, mounding slightly. Top with a tiny bit of cayenne or paprika, onions and optonal jalapenos. Broil for an additional 3 minutes. Remove from oven, let cool enough that Tofutti Better Than Sour Cream will not melt, and pipe it on using a piping bag and round tip or food storage bag with the corner barely snipped, to mimic the laces and strips of a football. Serve immediately.

Yields 8 taters.

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

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Spinach Three Bean Dip & Enchilada Filling

Spinach Three Bean Dip & Enchilada Filling

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

“Spinach Three Bean Dip & Enchilada Filling”

This recipe is ultra-flexible and non-vegan approved!

1 1/2 cups Tofutti Better Than Sour Cream
1 1/2 cups vegan mayonnaise
1 tablespoon ground cumin
2 envelopes (1 box) dry vegetable soup mix
2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can white beans or dark red kidney beans, rinsed and drained
Pinch coarse sea salt to taste

In a large bowl, stir together all ingredients, separating strands of spinach with your fingers as you add it. Check for salt and add a pinch to bring out flavors if desired.

Serve cold with your favorite dippers. Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream, and the garnish if your choice. I like a slice of lime and a few toasted pepitas. You can use any beans you prefer, even all of one kind.

Visit Betsy at www.TheBloomingPlatter.com.

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Green Chilies Casserole

Green Chilies Casserole

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

“Green Chilies Casserole”

A favorite from my mother’s kitchen remade Betsy’s way!

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 large orange or red bell pepper
2 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 tablespoons nutritional yeast (optional, but yields a beautiful “cheesy” taste)
8 ounces crumbled tempeh
1 8-inch yellow squash, diced
8 cups loosely packed chopped kale
1 15.5 ounce can black beans, rinsed and drained
8 cups corn chips, coarsely crushed by the handful (I used Xochitl Organic White Corn Chips)
16 ounce jar salsa verde
7 ounce can chopped green chilies
1 cup Tofutti Better Than Sour Cream + additional for garnish
Optional garnishes: chimichurri sauce and/or sprigs of fresh cilantro

Directions:

Preheat oven to 350 degrees and oil a large casserole dish. In a large wok, heat 2 tablespoons olive oil over medium-high. Add onion, sea salt, and pepper, and saute, stirring frequently, about 3 minutes or until softened. Then add in order the following ingredients, sautéing and stirring about 3 minutes between each: bell pepper and garlic, spices and tempeh, yellow squash, and kale. Kale may require a couple more minutes of cooking time. Then stir in remaining ingredients and heat through. Check for seasoning and adjust if necessary. Transfer mixture to prepared baking dish and bake for 20 minutes, covered. Serve garnished as desired.

Yields 6-8 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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Almond Cherry Cupcakes

Almond Cherry Cupcakes

“Almond Cherry Cupcakes”

A rich, decadent taste comes in many flavors. Silky chocolate. Savory salted caramel. Creamy French vanilla. And now add almond cherry to your list of indulgences. Tempt your taste buds with these vegan “Almond Cherry Cupcakes” with a Tofutti Better Than Cream Cheese frosting. They’ll soothe your savage sweet tooth . . .

Ingredients:

Cupcakes
1 cup soy milk (or cow’s milk; no higher than 2%)
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar (or add to taste, especially when using fresh cherries)
1 tsp. vanilla extract
1 1/4 tsp. almond extract
8 oz. canned dark cherries, drained, and torn in halves

Frosting
1/2 cup vegan butter, room temperature
8 ounces Tofutti Better Than Cream Cheese, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
Approx. 2-3 cups powdered sugar (start with about a cup and continue adding in 1/2 cup increments until pleased with the texture and taste)

Optional: Skin-on slivered almonds

Directions:

Cupcakes
Preheat oven to 350 degrees. Line muffin pan with cupcake liners (I’m a big fan of dark brown liners in this case, but any will do).

Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fold in cherries.

Fill cupcake liners about half of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Frosting
Using a handheld mixer or standing mixer, cream together the butter and cream cheese. Add the vanilla and beat again.

Add the powdered sugar, a little at a time, and beat until well-incorporated and to your liking.

Assemble
Frost completely cooled cupcakes with a substantial layer of cream cheese frosting, then dip into a bowl of the almonds to give a light covering. Fill in by hand any bald frosting spots with additional slices, until they look fabulous!

Created exclusively for Tofutti Brands, Inc. by Cheryl Malik over at 40 Aprons.

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Vegan Go Bean Burgers

Vegan Green-Go Bean Burgers

“Vegan Go Bean Burgers with Green Chili Cream Cheese Topping”

Green is the theme of these simple, delicious, and nutritious Mexican-spiced burgers. The bean-based patties hold together beautifully, and their pleasantly chewy texture is the perfect counterpoint to the spicy-tart of the green chili “cream cheese” topping, made with Tofutti Better Than Cream Cheese.

Ingredients:

Bean Burgers
1 3/4 cup fresh cooked lima beans (or 1-15.5 ounce can of your favorite bean, rinsed and drained)
1/3 cup walnuts (or your favorite nut)
1/3 cup uncooked oatmeal
1/3 cup vital wheat gluten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon Liquid Aminos or soy sauce
1/4 cup olive oil, divided
Optional: 1 tablespoon water
4 toasted hamburger buns or 4 butter lettuce leaves
4 slices green tomato
Green Chili Cream Cheese topping (recipe follows)
Optional Garnish: lime zest and/or thin slices of lime

Directions:

Place all ingredients, except tomato, topping, and bun–using only 1 of the tablespoons olive oil and optional water–in a food processor and pulse until mixture is well combined. Then run motor for a few seconds until mixture holds together; avoid over processing.

Shape mixture into 4 patties about 3/4-inch thick. Heat 1 tablespoon of oil over medium-high in a large cast iron skillet. Add patties and cook 5 minutes or until golden brown, adding another tablespoon of oil and swirling around pan if needed halfway through. Flip, add remaining tablespoon of oil, swirl, and cook another 5 minutes to brown remaining side.

Place each patty on a bun or lettuce leaf, top with a slice of tomato and 1/4 of the sauce, and serve immediately. Garnish, if desired, with lime zest and/or thin slices of lime.

Ingredients:

Green Chili Cream Cheese Topping
8 ounces Tofutti Better Than Cream Cheese
1 can chopped green chilies, drained
Zest of 1 small lime

Directions:

In a small bowl, heat Tofutti Better Than Cream Cheese for about a minute in the microwave or until very soft and stir-able. Add green chilies, salt and pepper, and stir to combine.

Yields 4 burgers.

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

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