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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Creamy Polenta with Mushrooms, Tempeh, and Greens

Creamy Polenta with Mushrooms, Tempeh, and Greens

“Creamy Polenta with Mushrooms, Tempeh, and Greens”

This is a guest post by Bonnie Forkner from Going Home to Roost.

This recipe is super savory and especially simple! It’s creamy polenta layered with collard greens and topped with a delicious nutmeg, mushroom and tempeh sauté; this polenta is so creamy, no one will believe it’s vegan! It pairs well with freshly sliced avocado—but then again, what doesn’t?—and some sriracha on the side for those of you who like a little heat.

Ingredients & Directions

Creamy Polenta:
2 cups polenta
2 tbs vegan butter
1/2 cup nutritional yeast
1 cup plant based milk (e.g. almond, soy, rice)
1/3 cup Tofutti Better Than Cream Cheese
3 cups water
salt & pepper to taste

Place polenta, butter, Tofutti Better Than Cream Cheese, nutritional yeast, milk, water, salt & pepper into a pot over medium-low heat. Stir until polenta becomes creamy (about 15-20 minutes) and begins to pull away from the sides of the pot. Turn off heat, cover and let sit.

Collard Greens:
1 bunch collard greens (approx. 4-5 cups)
1 tbs vegan butter
2 cloves garlic, minced
splash of lemon juice
salt & pepper to taste

Place butter and garlic in a pan and sauté until garlic is fragrant. Add chopped collard greens and cook down until tender (approx. 15 minutes). Splash with lemon juice and add salt & pepper.

Tempeh & Mushrooms:
2 cups mushrooms
1 package tempeh, cubed
2 tbs vegan butter
3 tbs soy sauce (or gluten-free tamari sauce)
1 tsp nutmeg

Place butter in a pan & add the mushrooms and tempeh. Sauté until slightly browned. Add nutmeg and finish with soy sauce.

Assemble

Spoon the creamy polenta into a bowl. Layer with collard greens and top with the tempeh and mushroom mixture. Serve with avocado on the side.

Visit Bonnie at GoingHometoRoost.com.

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

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Mexican Corn Cakes with Fiesta Salsa

Mexican Corn Cakes with Fiesta Salsa

“Mexican Corn Cakes with Fiesta Salsa”

Ingredients:

Corn Cakes
2 1/2 cups water
2 tsp. olive oil
2 tsp. salt
1/2 tsp. pepper
2 cups masa corn flour/meal
3/4 cup frozen sweet corn
1/3 cup diced onion
3/4 cup Tofutti Better Than Sour Cream
1 tsp. onion powder
1 Tbsp. nutritional yeast
1/8 cup cilantro, chopped finely
3 Tbsp. agave nectar
olive oil for pan frying

Fiesta Mango Salsa
1 cup black beans
1/3 cup tomato, diced
3/4 cup fresh mango, diced
1/2 of an avocado, diced
3 Tbsp. cilantro, roughly chopped
2 tsp. lime juice
salt & pepper to taste

Avocado Sour Cream
1/2 of an avocado
1/4 cup Tofutti Better Than Sour Cream
1 1/2 Tbsp. lime juice
1/4 tsp. salt
1/2 tsp. pepper
2 Tbsp. almond milk, or another non-dairy milk

Directions:

Fiesta Mango Salsa
Prepare the salsa by simply combining in a bowl, the black beans, diced mango, diced tomato, lime juice, cilantro, one half of a diced avocado and salt & pepper. Refrigerate until ready to use.

Avocado Sour Cream Sauce
In a food processor, combine the Tofutti Better Than Sour Cream, half an avocado, lime juice, salt, pepper and almond milk. Blend until smooth and pourable. Refrigerate until ready to use.

Corn Cakes
In a medium sized pot, bring the water, olive oil and salt to a boil. Add in the frozen corn, and continue to boil for only one more minute. Remove from the heat and stir in the masa corn flour/meal, pepper, onion powder, nutritional yeast, diced onion, Tofutti Sour Cream, agave nectar and cilantro. Set to the side and allow it to cool for about ten minutes.

Form the corn cake “dough” into 8 round balls, and then flatten each one. It is easy to use a 4″ round cookie cutter and press the “dough” into it and then lift the cutter off, if you’d like them all uniform.

On a skillet, heat 3-4 Tbsp. olive oil on Med to Med/Hi heat. Once the oil is hot, lay the corn cakes in the oil, allowing them to brown. Flip over, and allow the other side to brown. Be careful when flipping so as not to break the corn cake. If you need more oil, add to the pan as you go.

Serve the corn cakes hot, topped with the Fiesta Mango Salsa and the Avocado Sour Cream.

Haga clic aquí para ver la receta en español.

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

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Tortas Mexicana de Maíz

Tortas Mexicana de Maíz

“Tortas Mexicana de Maíz”

Ingredientes:

Para las Tortas de Maíz
2 1/2 tazas de agua
2 cucharaditas de aceite de oliva
2 cucharaditas de sal
1/2 cucharadita de pimienta
2 tazas de masa o harina de maíz
3/4 taza de maíz dulce congelado
1/3 taza de cebolla picada
3/4 taza Tofutti Better Than Sour Cream
1 cucharadita de polvo de cebolla
1 cucharada de levadura nutricional (levadura de cerveza o nutritional yeast)
1/8 taza de cilantro, finamente picado
3 cucharadas de néctar o miel de agave
Aceite de oliva para sofreír

Salsa Fiesta con Mango
1 taza de frijoles negros
1/3 tazas de tomates cortados en cubitos
3/4 taza mangos frescos cortados en cubitos
1/2 de un aguacate cortado en cubitos
3 cucharadas de cilantro picado
2 cucharaditas de jugo de limón
Sal y pimienta al gusto

Crema Agria de Aguacate
1/2 de un aguacate
1/4 taza de Tofutti Better Than Sour Cream
1 1/2 cucharada de jugo de limón
1/4 cucharadita de sal
1/2 cucharadita de pimienta
2 cucharadas de leche de almendra u otra alternativa sin lácteos

Preparación:

Salsa Fiesta con Mango
Prepare la salsa únicamente combinando en un recipiente los frijoles, los trozos de mango, tomate, jugo de limón, cilantro, la mitad del aguacate, sal y pimienta. Refrigere hasta que esté listo para utilizar.

Crema Agria de Aguacate
En un procesador de alimentos mezcle la crema Tofutti Better Than Sour Cream, la mitad del aguacate, jugo de limón, sal, pimienta y la leche de almendra. Mezcle hasta que quede suave y se pueda verter. Refrigerar hasta que este listo para utilizar.

Tortas o Pasteles de Maíz
En una olla mediana coloque el agua, aceite de oliva y sal y ponga a hervir. Cuando esté hirviendo agregue el maíz dulce congelado y hierva solamente por un minuto. Retire del fuego y agregue la masa o haría de maíz, pimienta, polvo de cebolla, levadura nutricional, cebollas picadas, Tofutti Better Than Sour Cream, miel agave y cilantro. Deje reposar y enfriar por 10 minutos.

Haga 8 pelotitas de la masa de maíz y luego aplane cada pelotita. Es más fácil si utiliza un cortador de 4 pulgadas para galletas y luego lo presiona en la masa para cortar la masa, si desea tener todos los círculos de un tamaño uniforme.

En una sartén calentar 3-4 cucharadas de aceite de oliva a fuego mediano. Cuando esté caliente el aceite coloque las tortas de maíz y fría hasta que estén doradas. Voltearlas para que se doren de ambos lados. Tenga cuidado de no romper las tortas de maíz cuando las voltee. Si necesita más aceite agregue conforme vaya cocinando y lo necesite.

Sirva las tortas de maíz calientes con la Salsa Fiesta con Mango y Crema de Aguacate encima.

Click here for the recipe in English.

Receta creada exclusivamente para Tofutti Brands, Inc. por Brook and Michael de “Being Vegan Eats.”

Traducción al Español por Lesley Orellana.

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Spinach Mushroom Avocado Salad

Spinach Mushroom Avocado Salad

“Spinach Mushroom Avocado Salad”

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

Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant!

Ingredients:

Salad:

6 oz. bag fresh baby spinach
8 oz. fresh white mushrooms, sliced
1/2 jar roasted red peppers, cut into chunks or strips
1 sm. yellow onion, very thinly sliced
2 Hass avocados, pitted, peeled and cut into small chunks
salt
freshly ground black pepper

Ingredients:

Dressing (makes about 1 cup):

1/2 c. Tofutti Better Than Sour Cream
1/4 c. Balsamic vinegar
3 T. extra virgin olive oil
1 T. liquid from the roasted pepper jar
1 T. sugar
1/2 t. garlic powder
1/4 t. liquid smoke
1/4 t. salt, then to taste

Directions:

Place spinach, mushrooms, roasted peppers, onion and avocado in large mixing bowl. Salt lightly, then add coarsely ground pepper to taste. Toss gently to distribute ingredients evenly.

In medium bowl, add all dressing ingredients up to and including salt, stirring after each addition till smooth and creamy. Adjust for salt.

Spoon salad onto individual serving plates. Drizzle 3-4 tablespoons of dressing over each salad and serve.

Makes 4 main dish salads or 6 side salads

Notes: Nobody will miss the bacon in this subtle, sweet and sour smoke flavored creamy dressing. The avocado of the salad creates a soft ‘eggy’ texture against the firm mushroom. The roasted pepper, onion and spinach all add varying degrees of texture that will delight any palate when teamed with this special dressing.

Visit Sharon at www.chefdavies-tight.com.

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

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