Dairy-Free Spinach and Artichoke Soup

Dairy-Free Spinach and Artichoke Soup

It’s November, can you feel it? The chill is in the air, and the Winter months are fast approaching. So hot, delicious soups are definitely on the menu, especially since Thanksgiving is on its way. Here’s a soup that will not only warm your belly, but would make a great appetizer for your Thanksgiving dinner.

“Dairy-Free Spinach and Artichoke Soup”

Ingredients

3 tablespoons vegan butter
1 cup of canned artichoke hearts, chopped
4 ounces Tofutti Better Than Cream Cheese, softened
3 garlic cloves, pressed
2 tablespoons organic flour
2 cups almond milk, plain
2 cups organic chicken broth
1/2 cup vegan Parmesan grated topping
1/4 teaspoon salt
1 cup fresh spinach, chopped

Directions

Melt vegan butter and sauté artichoke hearts over medium high heat for 3 minutes in a large pot. Add in garlic and sauté for 2 more minutes. Sprinkle flour over mixture and sauté for another minute, stirring constantly.

Pour in almond milk, chicken broth and Tofutti Better Than Cream Cheese and bring to a boil. Let boil until it has slightly thickened. Stir in vegan parmesan grated topping, salt, and chopped spinach.

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

Cliquez ici pour la traduction française.

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Ultimate Vegan Chili

Ultimate Vegan Chili

“Ultimate Vegan Chili”

This is a guest post by Cheryl Malik over at 40aprons.com.

This is a chili that’s rich and spicy, a chili that focuses on just the necessities, a chili that would fool any omnivore. A chili that could win championships, like its meat-laden counterpart! A chili that will provoke a dramatic ripping-to-shreds of all your previous chili recipes. Go ahead, press delete. You won’t be needing that *other* vegetarian chili recipe anymore. And slap it with a dollop of Tofutti Better Than Sour Cream for divinely creamy taste!

Ingredients

4 tablespoons neutral oil, such as canola or a light olive oil, divided
20 ounces ground seitan
16 ounces baby bella mushrooms, halved
2 1/2 medium onions, chopped
4 cloves garlic, minced
1 6-oz. cans tomato paste
2 tablespoons dried oregano
3 tablespoons chili powder
1/2 bottle dark beer, stout recommended
1 cup not-beef broth or water
1 teaspoon ground chile pequín or cayenne pepper
1/2 tablespoon sweet paprika
1 tablespoon Tabasco
1/2 teaspoon ground cumin
2 whole chipotle peppers
2 tablespoons masa harina or corn meal
chopped white onions, to serve
jalapeños, fresh or pickled, to serve
chopped cilantro, to serve
Garnish: scoop of Tofutti Better Than Sour Cream

Directions:

Heat 2 tablespoons oil in a 6-qt. pot over high heat and sauté ground seitan ’til slightly browned. Remove with slotted spoon and set aside. Add 1 tablespoon oil and sauté mushrooms ’til browned; remove with slotted spoon and set aside.

Heat 1 more tablespoon oil, then add onions and garlic; cook until lightly browned, about 5 minutes. Return ground seitan to pot; stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, tabasco, and cumin; cook, stirring frequently, for 1 minute.

Add broth or water, beer, mushrooms, and chipotle peppers; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, about 2 hours. Stir in masa harina; season with salt. Simmer, stirring, until thickened, about 5 minutes. Serve with chopped white onions, jalapeños, and chopped cilantro.

Visit Cheryl at 40aprons.com.

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

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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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Ragoût Aux Restes De Dinde

Ragoût Aux Restes De Dinde

“Ragoût Aux Restes De Dinde”

C’est le mois de septembre. Cela signifie que des odeurs de pommes à la cannelle, tartes au potiron, ignames confites, ragoûts aux petits pois, dinde au four et autres recettes automnales viendront bientôt envoûter votre maison. Voici une recette juste à temps pour la saison – en particulier si vous aimez les restes ! Pâtes, petits-pois, bouillon de poulet, épices, fromage Totuffi Better Than Cream Cheese et restes de dinde sont les ingrédients de ce ragoût justement appelé “ragoût aux restes de dinde.”

Ingrédients

restes de dinde
1 conserve de bouillon de poulet biologique
1 boîte de fromage frais Tofutti Better Than Cream Cheese
1 boîte de pâtes penne
1 conserve de petits pois biologiques
1 cuillère à café de persil
1 cuillère à café de coriandre
1 cuillère à café de thym

Préparation

Faites bouillir les pâtes dans de l’eau. Égouttez et mettez de côté. Dans un grand bol, mélangez les restes de dinde, le bouillon de poulet, le fromage Tofutti, les petits pois et les épices. Mélangez bien jusqu’à ce que le tout soit homogène. Ajoutez les pâtes et continuez à remuer.

Étalez le mélange dans un plat recouvert de papier d’aluminium. Couvrez et laissez cuire à 160°C pendant 20 minutes ou jusqu’à ce que le plat bouillonne. Servez immédiatement.

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

Click here for the English translation.

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Leftover Turkey Casserole

Leftover Turkey Casserole

“Leftover Turkey Casserole”

It’s September. That means the smell of apple cinnamon, pumpkin pie, candied yams, green bean casserole, oven roasted turkey, and other Fall favorites will start filling homes. Here’s a recipe just in time for the season—especially if you love leftovers! Pasta, peas, chicken broth, spices, Tofutti Better Than Cream Cheese, and leftover turkey come together to make this, aptly named, “Leftover Turkey Casserole.”

Ingredients

Leftover roasted turkey
1 can organic chicken broth
1 8 oz. container Tofutti Better Than Cream Cheese
1 box penne pasta
1 can organic peas
1 teaspoon parsley
1 teaspoon cilantro
1 teaspoon thyme

Directions

Bring pasta to a boil in water. Drain and set aside. In a large bowl, combine the leftover turkey meat, chicken broth, Tofutti Better than Cream Cheese, peas & spices. Stir well until everything is combined. Add in the pasta and continue to mix.

Spread mixture into a foil lined casserole dish. Cover and bake on 325 F degrees for 20 minutes or until everything is bubbling hot. Serve immediately.

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

Cliquez ici pour la traduction française.

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