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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Vegan Waldorf Panini

Vegan Waldorf Panini

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

“Vegan Waldorf Panini”

Here’s my favorite cold, creamy, and crunchy salad from my childhood made into a warm, toasted, grown-up sandwich for kids of all ages!

3 tablespoons Tofutti Better Than Cream Cheese, softened
2 tablespoons chopped walnuts (toast for even more flavor)
1 celery heart, sliced lengthwise into quarters, and finely chopped
1 date, finely chopped
Pinch sea salt and freshly ground black pepper
Pinch no salt all-purpose seasoning
Optional: 1-2 teaspoons minced fennel fronds
1/4 apple, cored and sliced very thin
1 bagel or sandwich roll, halved, or 2 slices whole grain bread

Preheat panini grill. In a small bowl, using a fork, combine all ingredients except apple and bread. Spread on bottom slice of bagel, roll or bread. Stack evenly with apple slices and top with remaining slice of bagel, roll, or bread. Grill for 2 to 3 minutes or until toasted and golden brown. Halve and serve immediately.

Note: If you have no panini maker, just prepare as a grilled cheese sandwich in a cast iron skillet using a little vegan butter or oil in the pan.

Yields 1 sandwich.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Grilled Peanut Butter and Tofutti Cheese Sandwich

Grilled Peanut Butter and Tofutti Cheese Sandwich

“Grilled Peanut Butter and Tofutti Cheese Sandwich”

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

Fresh Russian black bread spread with country-style dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.

Ingredients

2 slices Russian black bread
Poupon Dijon country-style mustard
Peanut butter, either creamy or natural (the type where the oil separates and rises to the top), at room temperature
8 oz. container Tofutti Better Than Cream Cheese, at room temperature and whipped in container with fork till fluffed
1 inch pieces sweet red roasted peppers, enough to cover one bread slice
3-4 sweet pickle slices
very thinly sliced sweet onion
salt & fresh cracked pepper
olive oil for frying

*Kalamata olives for garnish
*Kettle potato chips for accompaniment

Directions:

On one slice of bread, evenly spread about 1 tablespoon mustard. On second slice, evenly spread about 2 tablespoons peanut butter. Top peanut butter evenly with about 2 tablespoons Tofutti Better Than Cream Cheese. Sprinkle Tofutti cheese lightly with salt, then cracked pepper.

Place roasted peppers evenly on top of Tofutti cheese. Place pickle slices on top of mustard bread slice, then top pickles evenly with onion slices. Close sandwich.

Heat skillet, over medium-low heat, till hot. Add a couple tablespoons olive oil and some cracked pepper. Evenly distribute pepper in oil, by rolling skillet, then place sandwich in skillet. Brown on one side. Turn, re-oil skillet, then using flat pot lid or broad spatula, press sandwich down firmly. Cover skillet with lid and cook till cheese and peanut butter melt and sandwich is browned and hot throughout.

Transfer to serving plate. Do not cut sandwich. Serve whole for easier eating. Skewer 3 Kalamata olives with a toothpick and stick into top of sandwich. Arrange a couple handfuls of potato chips next to sandwich and serve.

Makes 1 sandwich.

Visit Sharon at www.chefdavies-tight.com.

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

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Middle Eastern Pomegranate & Eggplant Melange

Middle Eastern Pomegranate & Eggplant Melange

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

“Middle Eastern Pomegranate & Eggplant Melange”

This versatile Middle Eastern-inspired mash-up is equally addicting as a creamy dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread.

Ingredients:

2 tablespoons olive oil
1 small yellow onion (or 1/2 of a medium), diced
Sea salt
Freshly ground black pepper
1 medium eggplant, stemmed and diced
1 large clove garlic, minced
1/4 cup red wine (a Merlot is nice)
1 tablespoon balsamic vinegar
Optional: 1 tablespoon pomegranate molasses or tamarind syrup (available at Middle Eastern/Mediterranean markets)
4 Roma tomatoes, diced
1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
Optional: 1 tablespoon tahini (sesame paste; available on the international aisle of grocery stores)
1/2 teaspoon cumin
1/2 teaspoon mild curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
2 cans chickpeas, rinsed and drained
Zest of 1 large lemon

Directions:

Heat olive oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and sauté, stirring frequently, until onion is softened, about 3 minutes. Add eggplant, garlic, and another pinch of salt plus a pinch of pepper, and sauté, still stirring frequently, until some color develops, about 3 minutes.

Add wine, balsamic vinegar, and optional molasses or syrup, and cook, stirring occasionally, for about 7 minutes or until eggplant is fairly soft. Mash firmly with a potato masher. Stir in tomatoes and cook, stirring, for a couple of minutes. Mash the mixture again.

Add Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and optional tahini, and cook, stirring, until melted and completely combined. Stir in all remaining ingredients until heated through and flavors are well-combined. Check for seasoning and adjust if necessary. Serve as a dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread. Garnish, if desired, with olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Optional garnish: olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Yields 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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