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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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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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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Cocktail Hors D’Oeuvre Sandwiches

Cocktail Hors D'Oeuvre Sandwiches

“Cocktail Hors D’Oeuvre Sandwiches”

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

A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread sandwiches, then cut into triangles.

Makes a little more than 1-1/2 cups spread, enough for 1 sleeve of cocktail bread.

Ingredients

5 oz. pkg. Veggie Deli Salami, processed in food processor till crumbly
8 oz. pkg. Tofutti Better Than Cream Cheese, plain
2/3 c. thinly sliced scallion, green and white part
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
freshly ground black pepper to taste

Directions:

16 oz. pkg. rye cocktail bread (by Rubschlager- the long skinny sleeve of rye or pumpernickel bread squares that show up like clockwork in markets for the winter holidays)

In mixing bowl combine processed veggie salami and Tofutti Better Than Cream Cheese. Mix with spoon till evenly distributed.

Add scallion, garlic and onion powders, salt and black pepper, stirring after each addition.

Evenly spoon about 1 tablespoon spread on 1/2 of the cocktail bread squares. Top with second slices. Press down a bit, then carefully stack and wrap in foil. Refrigerate till ready to serve – at least 2 hours before serving. This will help seal the bread to the spread and allow time for the flavors to mature.

When ready to serve, remove from foil. Cut each sandwich in half diagonally (into 2 triangles). Arrange decoratively on a serving platter, garnish with a green of some sort and serve. I used a leafy celery stalk from the inside of a bunch of celery as my garnish.

Visit Sharon at www.chefdavies-tight.com.

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

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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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