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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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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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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Vegan Coconut Ghost Candies

Vegan Coconut Ghost Candies

“Vegan Coconut Ghost Candies”

Beware! Ghouls and ghosts—and assorted comic book heroes—will be prowling the streets tonight, so if your proton pack is on the fritz, stay safe inside this Halloween, and enjoy these “Vegan Coconut Ghost Candies,” made with Tofutti Better Than Cream Cheese. Boo!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter
1 1.2 tsp. vanilla extract
2 3/4 cups shredded, unsweetened coconut
4 cups vegan powdered sugar
1/4 cup vegan powdered sugar (for coating)
1/4 cup of finely ground coconut (for coating)
vegan mini chocolate chips

Method of Preparation:

In a medium sized bowl, cream together the Tofutti Better Than Cream Cheese, vegan butter and vanilla. We used a hand mixer and blended until homogenous.

Add in the 2 3/4 cups of shredded coconut, and half of the 4 cups of powdered sugar, blend with the hand mixer. Add the other half of the powdered sugar and mix again until blended.

Chill the mixture in the fridge for no more than five minutes.

After chilled, shape into little ghosts. It is easy to start with a small sized round ball, and pinch the top to form the head of the ghost. Repeat this until you have about 25-30 small ghosts.

In a bowl, combine together the 1/4 cup vegan powdered sugar and the 1/4 cup of finely ground coconut. Use this to coat the outside of your little ghosts.

Press in the mini vegan chocolate chips as eyes. Chill the ghosts in the fridge before serving. Store them in an air tight container in the fridge.

Enjoy this fun, Halloween inspired confection!

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

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