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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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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Vegan Buffalo Chicken Dip

Vegan Buffalo Chicken Dip

“Vegan Buffalo Chicken Dip”

This is a guest post by Ashley Melillo.

Here is one of my favorite recipes, and it’s a perfect dip for the upcoming big game!

What you’ll need . . .

10 ounces vegan “chicken” strips or breasts (I use Gardein Chick’n Scallopini), grilled or cooked according to instructions
8 ounces Tofutti Better Than Cream Cheese
6 ounces mozzarella cheese substitute, like Tofutti mozzarella slices
1/2 cup buffalo sauce of choice, plus more for garnishing
4 scallions, chopped for garnish
Celery sticks, whole wheat pita chips, or tortilla chips for dipping

How to make it . . .

Heat oven to 350º F.

Shred or chop “chicken” strips.

In a small baking pan, spread tofutti evenly over bottom. Top with chicken, buffalo sauce, and mozzarella.

Bake for 20-25 minutes or until cheese is melted and sauce is bubbling.

Top with scallions and serve immediately.

Visit Ashley at www.blissfulbasil.com.

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

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Loaded Avocados

Loaded Avocados

“Loaded Avocados with Tofutti Chipotle Crema”

This is a guest post by Bianca Phillips.

Perfect for any fiesta . . . get a load of these “Loaded Avocados!”

What you’ll need . . .

Loaded avocados:
3 ripe but firm avocados
1 Tbsp. olive oil
1/2 large yellow onion, chopped
1 8-ounce package sliced mushrooms
3 cloves garlic, minced
1 14-ounce can black beans, drained and rinsed
1/4 cup water
2 Tbsp. nutritional yeast
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp cayenne pepper

For the crema:
1 cup Tofutti Better Than Sour Cream
2 chipotle peppers in adobo sauce, chopped
1 tsp. onion powder

How to make it . . .

Split the avocados, remove the pits, and place them rounded-side down on a plate.

Heat the oil in a large skillet. Add the onion and cook on medium-heat for 2-3 minutes or until it begins to soften. Add the mushrooms and saute for about 10 minutes to allow the mushrooms to cook down and the onions to begin to caramelize. Add the garlic, and saute a couple more minutes or until mushrooms and onions are soft.

Add the black beans, water, nutritional yeast, cumin, garlic powder, salt, and cayenne. Cook for about 5-7 minutes or until heated through and most of the water has been absorbed.

Meanwhile, in a blender, combine Tofutti Better Than Sour Cream, peppers, and onion powder. Blend until smooth.

To serve, spoon about a cup of the bean mixture over the avocado halves. Drizzle with chipotle crema and top with salsa.

Serves 3.

Visit Bianca at www.vegancrunk.blogspot.com.

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

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Vegan Smoked Salmon Spread

Vegan Smoked Salmon Spread

“Vegan Smoked Salmon Spread”

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

Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Oh yes, it tastes and textures like smoked salmon! And . . . it is gluten-free!

Ingredients

3 lg. sun-dried tomatoes soaked in hot water till soft and pliable, blotted with paper towel to remove excess moisture, then chopped finely

5 pitted Kalamata olives, chopped finely and blotted with paper towel

1 T. capers, drained, blotted with paper towel, then chopped

2 T. finely diced sweet red roasted pepper, blotted with paper towel

1 T. prepared horseradish, blotted with paper towel

3 T. soy bacon bits (Betty Crocker brand is gluten-free)

1 t. sugar

1/4 t. salt

8 oz. container Tofutti Better Than Cream Cheese

Preparation:

Combine all ingredients in bowl. Stir well to incorporate all ingredients evenly and Tofutti Better Than Cream Cheese becomes an even color. Cover and refrigerate at least 2 hours before transferring to serving bowl. Surround with bread squares and crackers of choice.

You can also make hors d’oeuvre sandwiches by simply spreading on bread of choice, closing and cutting into bite-sized pieces.

Makes 1-1/4 cups

Visit Sharon at www.chefdavies-tight.com.

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

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