Strawberries ‘n Cream Vegan French Toast

Strawberries ‘n Cream Vegan French Toast

“Strawberries ‘n Cream Vegan French Toast”

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

Breakfast is the most important meal of the day, and it can be the most fun and delicious too. This light and fluffy recipe has strawberries and cream for the most delightful breakfast you’ve ever had!

Ingredients:

Batter:
2 ripe bananas
1 cup almond milk or non-dairy milk
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp vanilla
coconut oil or vegan butter for greasing the pan

Filling:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
2 Tbsp. strawberry jam
2/3 cups chopped strawberries
8-12 1 in. thick slices of crusty Italian or French bread

Directions:

In a bowl, combine the Tofutti Better Than Cream Cheese, powdered sugar and strawberry jam until well mixed. Place in the fridge until ready to use.With a hand mixer or blender, blend together the 2 bananas, almond milk, nutmeg, cinnamon and vanilla until homogeneous.

Melt the coconut oil or vegan butter on a flat skillet over Med heat. When the pan is hot, quickly dip 2 bread slices into the batter mixture coating all sides well. Place on the skillet. Allow it to sit for 3 minutes, then flip. Flip again after another 3 minutes. And flip one last time after 3 more minutes. Allow for 6 minutes of cooking time on each side.

Place one cooked slice of French toast on a plate. Remove the strawberry Tofutti Better Than Cream Cheese mixture from the fridge and fold in the chopped strawberries.

Spread filling on the slice of French toast. Place a second slice of French toast on top.
Top with powdered sugar and maple syrup.

This recipe makes 4-6 stuffed French toast stacks.

Serve hot, Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Lemony Ricotta Pancakes with Fresh Strawberries

Lemony Ricotta Pancakes with Fresh Strawberries

“Lemony Ricotta Pancakes with Fresh Strawberries”

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

This is the perfect light and lovely breakfast (or brunch) for a warm summer day: deliciously delicate ricotta pancakes topped with fresh strawberries and a maple lemon cream sauce, made with Tofutti Better Than Ricotta Cheese. Just add sunshine and you’ll have the beginnings of a perfect day!

Ingredients:

Lemony Maple-Ricotta Cream
1/2 cup Tofutti Better Than Ricotta Cheese

1 tablespoon soymilk (or your favorite non-dairy milk)

1 tablespoons confectioner’s sugar

1 tablespoon maple syrup

1/4 teaspoon almond extract

Process in food processor until smooth. The mixture will be creamy for drizzling; not fluffy.

Ricotta Pancakes
1 1/2 cup all-purpose flour (I use white whole wheat)

1/4 cup + 2 tablespoons natural sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cup soy milk (or your favorite non-dairy milk)

3/4 cup Tofutti Better Than Ricotta Cheese

3/4 teaspoon almond extract

Zest of 1/2 large lemon

Directions:

In a large bowl, stir together dry ingredients. Make a well in the center, pour in soy milk, and whisk just until combined. Add Tofutti Better Than Ricotta Cheese in several spoonfuls, and whisk into batter, along with almond extract and lemons zest. Avoid over-mixing.

Spray cast iron skillet with non-stick spray. (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.) Heat skillet over medium-high.

Make pancakes using a 1/4 cup measure, 3 at a time. Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside. Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside. Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.

Garnish top of stack as desired with fresh berries (strawberries are my favorite) lemon zest, and/or a sprinkle of confectioner’s sugar.

Yields 12 pancakes; 4 pancakes per serving.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Vegan Potato Pancakes

Vegan Potato Pancakes

“Vegan Potato Pancakes”

This is a guest post by Tofutti super fan Anthony.

Ingredients:

1/2 large potato, shredded
1 1/2 tablespoons pureed tofu
1 1/2 tablespoons Tofutti Better Than Sour Cream
1 tablespoon chives
1 tablespoon flour
1 tablespoon vegan bread crumbs
2 teaspoons chopped onions
1 tablespoon diced apples
1 1/2 teaspoons lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper

Directions:

Combine all ingredients. Mix well.

Form mixture into two pancakes.

Cook in pan over stove until golden brown.

Yields two potato pancakes.

All of us here at Tofutti thank Anthony for sharing his awesome recipe. Nice work!

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

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Gingerbread Pancakes

Gingerbread Pancakes Yay! Pancakes! Pancakes are a classic breakfast comfort food, sometimes lunch too, or pretty much whenever you want some. That’s why this recipe rocks. Liz over at The Edge of Veg has recipe for “Gingerbread Pancakes with Spiced Cream Cheese Frosting” — a cream cheese frosting made with Tofutti Better Than Cream Cheese.

You’ll need both wet and dry ingredients to make these gingerbread pancakes, of course. First the dry stuff: whole grain spelt flour, baking powder, ginger, cinnamon, nutmeg, and salt. As for the wet ingredients: almond milk, molasses, vegan butter, and some vanilla. And now the best part! Go get some maple syrup, cinnamon, and Tofutti Better Than Cream Cheese to make the dairy-free spiced cream cheese. Sweet!

Liz makes this recipe look easy, just follow her directions and you’ll be okay. Oh, and make sure you check out the great pictures Liz took.

Nice work, Liz!

If your sweet tooth is a little spicy, here’s a recipe for Vegan Pumpkin Bundt Cake, also made with Tofutti Better Than Cream Cheese.

Via The Edge of Veg.

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Scrambled spicy vegan…

Scrambled spicy vegan...Scrambled eggs is one of those traditional breakfast dishes everybody craves. Unless of course you’re vegan, then eggs are off limits. Perfect opportunity to try this! Christie over at Opportunity Awakened has created an “Easy Vegan Scramble“…topped with Tofutti Better Than Sour Cream.

It really does look like the real thing, mixed with zesty spices, like turmeric, chili powder, paprika, and cilantro. You make the scramble itself with tofu and then toss in sliced onion, black beans, and diced tomatoes.

This is the perfect spicy vegan breakfast! Nice work, Christie.

Now, if breakfast wasn’t spicy enough for you, give this Creamy Burrito with Better Than Sour Cream a whirl. It’s also made with beans, onions, and zesty spices.

Via Opportunity Awakened.

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