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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Red Wine Poached Pears

Red Wine Poached Pears

“Red Wine Poached Pears, with Cream Cheese-Orange Filling and Red Wine Reduction”

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

The weather has been like no other winter here in Eastern, Virgina. So, while I made these pears quite a while ago, sunshine and my schedule did not coalesce until yesterday for me to photograph or I would have posted well before now so that if you, too, were gifted with a box of Harry & David Pears, you would have a new and delicious way to serve them…

Ingredients:

Poached Pears and Red Wine Reduction:

6 large pears (about 8 ounces each), halved lengthwise, stemmed and cored using a melon-baller or small spoon
2 cups Burgundy wine
1/4 cup sugar
1 large orange, zested (reserve zest), halved, and then sliced into 1/2-inch slices
3 cinnamon sticks

Optional garnish: additional orange zest, cinnamon sticks, star anise, etc.

Directions:

Combine wine and sugar in a large cast iron skillet over medium-high heat. Add pears, cut side down, and then tuck orange slices and cinnamon sticks between them. Bring to a simmer and poach for 10 minutes on one side; gently flip, and poach 10 minutes on the other side. Arrange in a serving dish or on individual plates or bowls, cut side up. Place a dollop of filling in the hollow left when the core was removed, drizzle with Red Wine Reduction, and serve, garnish as desired.

Ingredients:

Vegan Cream Cheese-Orange Filling:

8 ounces Tofutti Better Than Cream Cheese
2 tablespoons confectioner’s sugar (or more to taste)
1/2 teaspoon vanilla extract
Reserved orange zest

Directions:

In small bowl using a fork, mash together cream cheese and sugar. When almost smooth, incorporate vanilla extract and zest. Scoop on top of pear.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Vegan Tiramisu Cup Cakes

Vegan Tiramisu Cup CakesTiramisu is a traditional Italian dessert made with coffee, ladyfinger cookies, eggs, and—wait! Eggs are a no-no if you’re vegan, so that rules out Tiramisu…or does it? The residents of Motley Manor have a recipe for “Tiramisu Cup Cakes” that is completely vegan, and topped with a Tofutti Better Than Cream Cheese icing. Very, very cool!

To whip up this vegan tiramisu, you’ll need ingredients like milled flax seeds, vegan margarine, caster sugar, plain flour, salt, baking powder, cider vinegar, strong coffee, brandy or rum, Tofutti Better Than Cream Cheese, cocoa powder, and other yummy stuff.

The “assembly,” as the Manor’s residents put it, is actually pretty easy. Mix the ingredients, bake the cakes, cut the cakes, stuff with coffee mixture, and top with icing – but double check with the experts before you bake.

Nice work, Manor people!

And give these recipes a try too, both are made with Tofutti Better Than Cream Cheese: Peanut Butter Fluff Pie and Vegan Pumpkin Bundt Cake.

Via Motley Manor.

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