Vegan Chili Cheese Dog

Vegan Chili Cheese Dog

“Vegan Chili Cheese Dog”

Thai-Influenced—and not your mama’s chili cheese dogs!

The chili refers to the red chili peppers in Thai red curry paste (available at Asian markets and in the international aisle of many grocery stores). And the “cheese” refers to Tofutti Better Than Cream Cheese. These two ingredients combine (even with few other ingredients) to make a knock out sauce for you dog—and juicy crunch is provided by a Fresh Cucumber-Carrot Slaw.
You will want these Thai-American top dogs to “sit” and “stay” at all your picnics, indoors or out!

Cucumber-Carrot Slaw(make first and set aside)
*1 medium cucumber, seeded, but not peeled, and julienned or shredded
*1 medium carrot, julienned or shredded
**2 tablespoons finely chopped Thai basil
2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)
1 teaspoon rice wine vinegar
1/8 teaspoon salt

Combine all ingredients in a medium non-reactive bowl and allow to sit for 5 or so minutes. Transfer mixture to a strainer or sieve, and place over the same bowl. Allow to drain while you continue with recipe.

Gently press on the vegetables with the back of a spoon before using. Save the juice for another purpose because even though the sauce calls for the same ingredients, here they are diluted with vegetable juice and, hence, not potent enough for the sauce.

*Use a food processor with a grater attachment for these tasks.

**Italian basil can substituted, but it will not have the pronounced anise-like flavor of Thai basil.

Thai Chili-”Cheese”
3 tablespoons Tofutti Better Than Cream Cheese, softened
3 tablespoons Tofutti Better Than Sour Cream
2 tablespoons vegan “fish” sauce (sold as “vegetarian” in Asian markets)
1 teaspoon rice wine vinegar
1 teaspoon Thai Red Curry Paste

In a small non-reactive bowl, whish together all ingredients until very smooth, then transfer to a plastic squirt bottle from the dollar store for dispensing.

“Hotdogs” & buns
4 lightly oiled and grilled or toasted hot dog buns (potato rolls are great too)
4 grilled or broiled vegan “hot dogs” (available in the organic aisles of most grocery stores)
Garnish: 4 teaspoons lightly roasted, salted and chopped cashews or peanuts plus 4 fresh Thai basil sprigs (widely available in Asian markets)

To assemble each dog, squirt or spread about 1/8th of sauce onto a grilled or toasted bun. Layer with 1/4 of the slaw, and top with a grilled dog. Then zig-zag about another 1/8 of the sauce over the top—-squirting or drizzling–and garnish with about a teaspoon of chopped nuts and a Thai basil sprig. Serve immediately.

Yields 4 “dogs.” Woof!

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

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Vegan Pumpkin Cheesecake Ice Cream

Vegan Pumpkin Cheesecake Ice Cream

“Vegan Pumpkin Cheesecake Ice Cream with ‘Graham Cracker’ Crumble Topping”

Pumpkin pie is usually a “’tis the season” dessert, but . . . it doesn’t have to be. With a little creativity, and a lot of spice, you can turn Tofutti Better Than Cream Cheese into a wonderful scoop of pumpkin cheesecake “ice cream.” Chilled, but not frozen, this delectable ice cream makes a beautiful, creamy mousse—especially when sprinkled with a graham cracker crumble.

And with a little more creativity, you can make it Kosher Parve too!

Ingredients:

Pumpkin Cheesecake Ice Cream:
8 ounces Tofutti Better Than Cream Cheese
1/2 cup sugar in the Raw natural turbinado sugar
1-15 ounce can Libby’s pumpkin puree
1-15 ounce can Coco Lopez Cream of Coconut
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
“Graham Cracker” Crumble Topping (recipe follows)

Place Tofutti Better Than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.” Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

Ingredients:

“Graham Cracker” Crumble Topping:
1 cup matzo meal
3 tablespoons Sugar in the Raw natural turbinado sugar
1/8 teaspoon sea salt
5 tablespoons melted Earth Balance Original Buttery Spread, melted
1 tablespoon pure maple syrup

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork. Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

Yields 1 quarter.

Note: For help making this recipe kosher parve, look for parve maple syrup, sea salt, ground spices, and vanilla extract, and brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

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

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Vegan Spinach Dip

Vegan Spinach Dip

“Vegan Spinach Dip”

Ingredients:

8 oz. Tofutti Better Than Cream Cheese
3/4 cup Tofutti Better Than Sour Cream
10 oz. package frozen, chopped spinach (thawed)
1/2 cup red peppers, diced small
1/4 cup water chestnuts, diced small
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. dried chives
1/2 tsp. black pepper
3/4 tsp. salt

Directions:

In a bowl, combine the Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream using a fork. Blend until there are no lumps.

Mix in the garlic powder, onion powder, dried parsley, dried dill, dried chives, black pepper and salt.
Press the water out of the thawed package of frozen, chopped spinach.

Add the spinach, diced red pepper, and diced water chestnuts to the mixture. Blend well.

Place dip in the fridge and chill for about one hour before serving. Serve with bread or vegetables for dipping.

Visit Brook and Michael at BeingVeganEats.com.

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Deux Icy le Lollipops avec Tofutti

Deux Icy le Lollipops avec Tofutti

Sucette glacee au gâteau au fromage à la fraise et à la noix de coco

Ingrédients

225 gr de Tofutti Better Than Cream Cheese
250 ml lait de coco
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
500 gr de fraises

Préparation

Mettez Tofutti, lait de coco, la canne à sucre et le jus de citron dans un mélangeur. Mélanger jusqu’à obtenir un mélange crémeux. Ajouter les fraises et mélanger à nouveau jusqu’à consistance crémeuse. Verser le mélange dans des moules et ajouter des bâtons de bois. Congeler jusqu’à ce qu’ils aient complètement guéri.

Sucette glacee au gâteau au fromage et à la crème de banane

Ingrédients

500 gr de bananes coupées en tranches
225 gr de Tofutti Better Than Cream Cheese
250 gr de crème fraiche pour végétarien
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
1 cuillère à café d’extrait de vanille

Facultatif: Crackers graham écrasés sans gluten

Préparation

Mettre la Tofutti, la crème pour végétarien, le sucre de canne, le jus de citron et l’extrait de vanille dans un mixer. Mélangez jusqu’à obtention d’un mélange bien crémeux, puis ajoutez les bananes. Mélangez encore jusqu’à obtention d’un mélange crémeux. Versez dans des moules à glace et ajoutez sur le dessus les biscuits de Graham sans gluten (facultatif). Versez dans les moules pour, ajoutez les bâtonnets en bois et congelez jusqu’à ce qu’ils se soient complètement durcis.

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

Click here for the English translation.

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Strawberry Coconut Cheesecake Pops & Banana Cream Cheesecake Pops

StrawberryBananaBananaCheesecakePops

Strawberry Coconut Cheesecake Pops

Ingredients

8 oz Tofutti Better Than Cream Cheese
1 cup coconut milk
1/3 cup organic cane sugar
1 tbsp fresh lemon juice
2 cups strawberries

Directions

Place Tofutti Better Than Cream Cheese, coconut milk, cane sugar, and lemon juice in food processor. Blend until smooth. Add in strawberries and blend until smooth again. Pour mixture into popsicle molds, add sticks and freeze until solid.

Banana Cream Cheesecake Pops

Ingredients

2 cups firm bananas, sliced
8 oz Tofutti Better Than Cream Cheese
1 cup vegan cream substitute
1/4 cup organic cane sugar
2 tbsp lemon juice
1 tsp vanilla extract

Optional: Crushed gluten-free graham crackers

Directions

Place Tofutti Better Than Cream Cheese, vegan cream substitute, cane sugar, lemon juice and vanilla extract into food processor. Blend until smooth, and then add in the bananas. Blend again until smooth. Pour into popsicle molds and add optional crushed gluten free graham crackers to the top. Put sticks in and freeze until solid.

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

Cliquez ici pour la traduction française.

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