Gingerbread Lemon Sandwich Cookies

Gingerbread Lemon Sandwich Cookies

“Gingerbread Lemon Sandwich Cookies”

If Santa is looking for an easy time sliding down all those chimneys . . . he’s out of luck! These “Gingerbread Lemon Sandwich Cookies” are going to make his descent a little snug. Ho! Ho! Doh!

What you’ll need . . .

Cookie
1 cup vegan sugar
1/4 cup finely smashed banana (about half a banana)
1/2 cup coconut oil (room temperature)
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves

Icing
4 oz. Tofutti Better Than Cream Cheese
2 cups powdered sugar
1 Tbsp. lemon zest
1 tsp. lemon extract
1/4 tsp. ginger

How to make it . . .

Prepare the cookie icing by mixing together the Tofutti Better Than Cream Cheese with the powdered sugar, lemon zest, lemon extract and ginger until well combined. Place in the fridge to thicken up for about one hour or more.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a mixing bowl, combine the vegan sugar and the smashed banana with a hand mixer. Next add in the coconut oil and the molasses, mix just until well blended.

Sift the all-purpose flour with the baking soda, cinnamon, ginger, nutmeg, salt and cloves. Fold the dry ingredients into the wet ingredients one half at a time. Mix just until incorporated. The dough will feel slightly dry.

Roll the dough into 34-36 individual balls, all the same size. Roll the dough balls into sugar, coating the outside. Place the balls on the cookie sheet and flatten with your hand to about a ¼ inch thick. The cookies will not spread much, so you can line them up fairly close together.

Bake in the oven for 10-12 minutes being careful not to over-bake. They will become crunchier as they sit.

Slide the parchment off the cookie sheet onto a flat surface. Allow the cookies to cool.

Remove the icing from the fridge. Using a pastry bag, place a circle of icing in the middle of the flat side of a cookie. Press another cookie on top.

Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Vegan Seitan and Butternut Squash Casserole

Vegan Seitan and Butternut Squash Casserole

Vegan Seitan and Butternut Squash Casserole

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

A creamy fall casserole that is special enough for a holiday feast but easy enough for a weeknight meal. The sweet potato chip topping is an updated nod to the vintage “church cookbook” casserole genre.

What you’ll need . . .

2 tablespoon olive oil, divided

1 medium yellow onion, finely diced

4 stalks celery, sliced lengthwise into quarters, and then finely diced

Sea salt

2 cups butternut squash, cut into 3/4-inch pieces

2 cups seitan in bite-size pieces (*preferably homemade)

10 ounces of frozen green peas, thawed

1 cup Tofutti Better Than Sour Cream

1/2 cup vegan mayonnaise (try my recipe for vegan mayo)

1 tablespoon unbleached all-purpose flour

1-4 ounce jar pimentos, drained

1 tablespoon salt-free multi-purpose seasoning

1 teaspoon rubbed sage

Freshly ground black pepper

6 ounces sweet potato chips (I use Terra brand), crushed (I use a small rolling pin)

How to make it . . .

Preheat oven to 350 degrees. Oil a large casserole dish. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high. Add onion, celery, and a pinch of salt. Saute, stirring frequently, for about 5 minutes or until softened. Transfer to a large bowl.

Add remaining tablespoon of olive oil to skillet and heat. Add butternut squash and another pinch of salt, and saute, stirring only occasionally, for about 10 minutes or until some of the surfaces are caramelized. Transfer squash to bowl with onion and celery. Add seitan and green peas. In a small bowl, fold together Tofutti Better Than Sour Cream, vegan mayonnaise, flour, pimentos, multi-purpose seasoning, sage, and pepper.

Pour over vegetables, and seitan, gently fold together until well, combined, and lightly mound into into casserole dish. Sprinkle evenly with crushed sweet potato chips, and bake, uncovered, for 30 minutes, covering if edges begin to brown too quickly. Allow to cool at least 10-15 minutes before serving.

*My secret to the most tender, most flavorful seitan is to season both the seitan dough and the cooking liquid, to use plenty of liquid in the dough, and to NOT knead the dough as long as most recipes call for or it will become very tough. Knead only until ingredients are well-combined; less than 3 minutes.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Tofutti Vegan Eggnog

Tofutti Vegan Eggnog

“Tofutti Vegan Eggnog”

Eggnog is most definitely a holiday indulgence. You don’t find many people sloshing down pints of thick, creamy eggnog in July. So being that it is December, and many folks are gearing up for holiday celebrations, here’s a decadent recipe for vegan eggnog. Oh yes, vegan eggnog made with Tofutti vanilla premium dairy-free frozen dessert. Yup . . . this is really happening. Enjoy!

What you’ll need . . .

1 pint Tofutti vanilla premium dairy-free frozen dessert
1 1/2 cups almond milk
1 tsp. vanilla extract
Pinch of ground cloves
1/8 tsp. ground cinnamon
1 tsp. fresh ground nutmeg
Garnish with fresh ground nutmeg

Super simple preparation . . .

Place all the ingredients in a high speed blender. Blend until smooth, scraping down once. Serve cold, topped with fresh ground nutmeg.

For a holiday kick, add your choice of Rum, Brandy or Bourbon.

Serves 3 to 4.

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Tofutti Peanut Butter Pumpkin Pudding

Tofutti Peanut Butter Pumpkin Pudding

“Tofutti Peanut Butter Pumpkin Pudding”

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

Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice. Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust. *Except for the soy whipped cream, this recipe is gluten-free.

Ingredients

Pudding:
4 c. unsweetened almond coconut milk (Almond Breeze brand is gluten-free)
2 c. canned pumpkin
1/2 c. creamy peanut butter (Jif brand is gluten-free)
1/2, 8 oz. container Tofutti Better Than Cream Cheese
1 c. sugar
1/2 c. dark brown sugar
1 t. powdered ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1 t. vanilla extract
1/4 c. cornstarch mixed in cup with 1/2 c. almond coconut milk, till dissolved and smooth (this takes longer to dissolve, than when dissolved in water)

Preparation:

In extra-large saucepan, over medium-low heat, combine all pudding ingredients, except the cornstarch/milk, stirring with wire whisk till smooth after each addition. Cook for about 20 minutes, stirring often.

Add cornstarch/milk, stirring till thickened. Simmer at a very soft boil for about 10 minutes, again stirring often, being careful not to scorch bottom of pan.

Place piece of wax paper on surface of pudding while in saucepan, to prevent skin from forming. Cool at room temperature till warm. Whisk till smooth, then ladle into dessert cups. Refrigerate till cold.

When ready to serve: Top with coffee flavored soy whipped cream and a dash of cinnamon. Serve.

Makes 6-1/2 cups.

Soy whipped topping:

Whip 1 cup dairy-free soy ready to whip topping till it forms soft peaks. Add 1 teaspoon instant coffee, then continue to whip till coffee dissolves and topping achieves firmer peaks.

Visit Sharon at www.chefdavies-tight.com.

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

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Vegan Sweet Potato and Kale Cheesecake

Vegan Sweet Potato and Kale Cheesecake

“Vegan Sweet Potato and Kale Cheesecake”

This elegant-but-easy (stupid easy!) dish is the perfect way to use up leftover mashed sweet potatoes. Although leftover sweet potatoes are almost unheard of in our house! But after a recent dinner party, we had a little remaining. So this luscious cheesecake was what we whipped up. It’s perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

Ingredients:

Sweet Potato Chip Crust:
1 1/2 cups sweet potato chips “crushed” in food processor to yield 1/2 cup or slightly more crumbs
2 tablespoons melted vegan butter

Preparation:

Preheat oven to 350 degrees. Spray an 8-inch spring form pan with non-stick cooking spray. Using a fork, combine the crumbs and butter in a small bowl until butter is completely incorporated. Sprinkle crumbs evenly over bottom of the pan, and then gently press to mostly cover the bottom. Refrigerate while you prepare filling.

Ingredients:

Filling:
12 ounces extra firm tofu, gently pressed (not silken)
8 ounces Tofutti Better Than Cream Cheese
1/2 cup unbleached all purpose flour
1 1/2 cups mashed and seasoned sweet potatoes (be sure these have the full complement of vegan butter, sour cream, sea salt and pepper)
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 1/4 to 1 1/2 cups chilled kale pesto (use my delicious Kale, Pepita, and Sage Pesto recipe below or one of your own)

Topping: 1/2 cup Tofutti Better Than Sour Cream, 1 tablespoon per each of 8 slices
Garnish: Roasted pepitas
Optional Sidecar: Small clusters of red grapes

Preparation:

Place all ingredients, except pesto, topping and garnish in the bowl of a food processor, and process until thick, smooth, and completely combined, scraping down sides of bowl as necessary.

Gently spread half of filling evenly over crust, being careful not to disturb the crumbs. Top with pesto, spreading evenly, and finish with a final layer of remaining filling, spreading gently to seal to edges of pan. Bake cheesecake in center of oven for about 35 minutes or until edges are set and top appears dry; some minor cracking is to be expected. (If your mashed sweet potatoes were very moist, you may need to cook up to an additional 5 minutes.)

Remove to a wire rack and let cool completely. Cover and refrigerate. Remove from refrigerator about an hour before you plan to serve (or heat slices about 30 seconds in microwave), as it is best at room temperature or with some of the chill removed. Loosen edges with a thin knife blade before removing outside ring from spring form pan.

Slice and top each serving with a dollop of sour cream and a few roasted pepitas. Alternatively, spread the sour cream over the top of the cheesecake and sprinkle with the pepitas before slicing, especially if presenting the entire cheesecake at the table.

Serve, if desired, with small clusters of grapes on the side.

Ingredients:

Kale, Pepita, and Sage Pesto:
6 cups roughly chopped, lightly packed fresh kale
3/4 cup lightly roasted and salted pepitas
3 tablespoons nutritional yeast
1 1/2 tablespoons rubbed sage
Sea salt to taste (start with 1/2 teaspoon)
Freshly ground black pepper to taste (start with 1/4 teaspoon)
Juice of 1/2 small lemon
2 to 3 teaspoons maple syrup
3/4 cup olive oil

Preparation:

Place all ingredients except olive oil in bowl of food processor and pulse until very finely chopped, almost a paste. With motor running, drizzle in olive oil until all ingredients are completely combined, scraping down the sides of bowl as necessary. Adjust seasoning if desired and chill, covered.

Yields 8 servings.

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

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