Vegan Pumpkin Spice Pecan Truffles

Vegan Pumpkin Spice Pecan Truffles

“Vegan Pumpkin Spice Pecan Truffles”

No doubt, Thanksgiving is a food holiday. You gather your friends and family around the table and eat, eat, eat! Even vegans like Turkey day, just skip the turkey and the festivities can still ensue. So, if you have some vegan pals try serving these “Vegan Pumpkin Spice Pecan Truffles,” made with Tofutti Better Than Cream Cheese for dessert. They’ll love you for it!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter, room temperature
4 cups powdered sugar
1/4 tsp. ginger
1/4 tsp. all spice
1 tsp. nutmeg
1 Tbsp. cinnamon
2 cups pecans, finely chopped, for the mixture
3/4 cup pecans, a medium-fine chop, for the coating
1/4 cup vegan chocolate chips

Method of Preparation:

In a mixing bowl, combine the Tofutti Better Than Cream Cheese and the vegan butter with a spatula until well blended.Add the ginger, all spice, nutmeg and cinnamon to the mix and blend well.

Next, fold in half of the powdered sugar, watching for any lumps. And then fold in the second half. Fold in the 2 cups of finely chopped pecans.

The truffle mixture should be easy to handle without sticking. Using either a scooper, or your hands, roll the truffle mixture into round balls. This recipe makes about 30 truffles. Roll each truffle in the 3/4 cup medium- finely chopped pecans.

Place the truffles in the fridge to chill.

Lastly, over a double boiler, melt the vegan chocolate chips. Drizzle chocolate over the top of each truffle using a parchment bag. Then refrigerate the truffles 4-5 hours before serving. These are a real time saver and great to make a day in advance.

Place the truffles into small baking cups. Enjoy!

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

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Vegan Thanksgiving Dinner Casserole

Vegan Thanksgiving Dinner Casserole

“Vegan Thanksgiving Dinner Casserole”

Here’s a hearty, vegan casserole just in time for your Thanksgiving feast! Cornbread apple cider stuffing, pan-fried breakfast veggie sausage, Tofutti Better Than Ricotta Cheese, garlic mashed potatoes, and a creamy pumpkin Marsala gravy, topped with cashew crumbles as garnish. And green beans in a melted orange marmalade and fresh lime glaze makes a perfect accompaniment. Makes 8-12 servings.

Preheat oven to 375 degrees when you’re ready to bake the casserole.

Veggie Sausage

Ingredients:
6 froz. breakfast veggie patties (I used Gardein brand)

Preparation:
Cook frozen breakfast veggie patties in olive oil, over medium heat, till browned on both sides and cooked throughout, adding more oil when you flip to cook the other sides.

Remove from skillet to plate and let set until they reach room temperature. Break into small pieces (crumbles) and set aside.

Stuffing

Ingredients:
1/4 c. olive oil
1 c. diced celery, 1/4 inch cubes
1 c. diced onion, 1/4 inch squares
1/2 t. salt
1-1/2 c. vegetable broth
2 t. vegan poultry seasoning
1 t. onion powder
1/2 c. Marsala wine
4 c. cornbread stuffing mix absent the seasoning packet
1-1/2 c. apple cider
freshly ground black pepper and salt to taste

Preparation:
In extra-large skillet, over medium-low heat, melt olive oil. Add celery and saute till translucent.

Add onion and salt. Saute till celery and onion are soft and sweet.

Add vegetable broth, vegan poultry seasoning, onion powder and Marsala wine. Bring to soft boil, then add cornbread stuffing mix all at once. Stir to coat all cubes.

Add apple cider. Stir to moisten to a soft texture throughout. Salt and pepper to taste, adjust for poultry seasoning, then turn heat off. Adjust moisture consistency to your liking with additional cider if needed.

Gravy

Ingredients:
1 c. canned pumpkin
1/2 c. vegetable broth
1-1/2 c. apple cider
1/2 c. Marsala wine
2 T. olive oil
1/4 c. dark brown sugar
1 t. powdered ginger
2 t. onion powder
1/2 t. cinnamon
1/4 t. ground cloves
1/2 t. poultry seasoning
1 t. salt
freshly ground pepper to taste
2 T. cornstarch mixed with 1/4 c. water in cup till dissolved
12 oz. container Tofutti Better Than Sour Cream
1/2 c. orange marmalade

Preparation:
Combine in bowl and stir till smooth: pumpkin, vegetable broth and apple cider.

Add Marsala wine, olive oil, brown sugar, powdered ginger, onion powder, cinnamon, cloves, poultry seasoning, salt and freshly ground black pepper, stirring after each addition.

Transfer to large saucepan. Cook, stirring occasionally, at a fizzle of a boil for 20 minutes.

Add cornstarch liquid, stirring till thickened. Cook, stirring often, for 10 more minutes.

Add Tofutti Better Than Sour Cream, stirring till smooth. Then add orange marmalade, stirring till dissolved. Adjust for salt, remembering gravy is supposed to be salty. Set aside, then reheat, stirring with wire whisk, when ready to use. Gravy will have an acrid taste from the wine. This goes away when baked.

Mashed Potatoes

Ingredients:
16 oz. container Tofutti Better Than Ricotta Cheese
1/2, 8 oz. container Tofutti Better Than Cream Cheese
2 t. garlic powder
2 t. dried tarragon, crushed
1/4 t. red cayenne pepper
1/2 t. salt
very light sprinkling nutmeg
2 c. boiling water
1/2 t. salt
2 c. instant mashed potato flakes
freshly ground black pepper to taste

Preparation:
Place Tofutti Better Than Ricotta Cheese. in large bowl. Mash with potato masher till as smooth as you can get it.

Place Tofutti Better Than Cream Cheese in separate bowl. Mash with back of spoon till fluffy, then add to ricotta. Mash and stir till thoroughly incorporated.

Add garlic powder, tarragon, red cayenne pepper, salt and nutmeg, stirring after each addition.

Place boiling water in large separate bowl. Add salt, stirring till dissolved. Add instant potato flakes. Stir well to moisten all flakes and potatoes fluff up. Potatoes will be very thick.

Add ricotta mixture to potatoes. Mash with potato masher and stir till incorporated and as smooth as you can get it. Add freshly ground black pepper to taste. Stir and set aside.

Cashew Crumbles

Preparation:
Place 1-2 c. cashews in food processor and process till evenly crumbly and oil just begins to leak from cashews. Transfer to covered jar – use as needed for garnishes.

Casserole

Preparation:
In 9 x 13 inch baking dish evenly layer stuffing, crumbled breakfast veggie patties and ricotta potatoes. Smooth potatoes with spatula till even. Top evenly with 2 cups gravy. Save remaining gravy for other use.

Cover tightly with aluminum foil. Bake in preheated 375 degree oven for 45 minutes. Remove foil, then bake 15 minutes longer. Remove from oven and let set 10 minutes before cutting into squares to serve.

Place individual servings on plates, along with a side dish vegetable. Sprinkle lightly with cashew crumbles. Serve. Or, serve family style, using spoon to serve. The sprite taste of the orange marmalade takes care of the need for cranberry sauce, but if you want it, by all means include it.

Green Beans Side Dish

Preparation:
Steam or boil 16 oz. package frozen green beans till plump. Drain well. Melt as much orange marmalade as desired, on low heat, in saucepan or skillet. Add fresh squeezed juice of one lime and salt to taste. Add drained green beans and stir to coat. Serve.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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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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Soupe aux Épinards et Artichauts, sans produits laitiers

Soupe aux Épinards et Artichauts, sans produits laitiers

“Soupe aux Épinards et Artichauts, sans produits laitiers”

Ingrédients

3 cuillères à soupe de beurre bio sans lactose
240 g de coeurs d’artichauts en boîte, hâchés
114 g de Tofutti Better Than Cream Cheese, ramolli
3 gousses d’ail, pressées
2 cuillères à soupe de farine bio
50 cl de lait d’amande, nature
50 cl bouillon de poulet bio
118 g de parmesan sans lactose, râpé
1 pincée de sel
240 g d’épinards frais, hâchés

Préparation

Faire fondre le beurre et faire revenir les coeurs d’artichauts à feu moyen pendant 3 minutes dans une grande casserole. Ajouter l’ail et faire revenir pendant 2 minutes supplémentaires. Saupoudrer la farine sur le mélange et faire revenir pendant 1 minute de plus, en remuant constamment. Verser le lait d’amande, le bouillon de poulet et le Tofutti Better Than Cream Cheese, puis porter à ébullition.

Laisser bouillir jusqu’à ce que cela s’épaississe légèrement. Ajouter, en remuant, le parmesan sans lactose râpé, le sel et les épinards hâchés.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Dairy-Free Spinach and Artichoke Soup

Dairy-Free Spinach and Artichoke Soup

It’s November, can you feel it? The chill is in the air, and the Winter months are fast approaching. So hot, delicious soups are definitely on the menu, especially since Thanksgiving is on its way. Here’s a soup that will not only warm your belly, but would make a great appetizer for your Thanksgiving dinner.

“Dairy-Free Spinach and Artichoke Soup”

Ingredients

3 tablespoons vegan butter
1 cup of canned artichoke hearts, chopped
4 ounces Tofutti Better Than Cream Cheese, softened
3 garlic cloves, pressed
2 tablespoons organic flour
2 cups almond milk, plain
2 cups organic chicken broth
1/2 cup vegan Parmesan grated topping
1/4 teaspoon salt
1 cup fresh spinach, chopped

Directions

Melt vegan butter and sauté artichoke hearts over medium high heat for 3 minutes in a large pot. Add in garlic and sauté for 2 more minutes. Sprinkle flour over mixture and sauté for another minute, stirring constantly.

Pour in almond milk, chicken broth and Tofutti Better Than Cream Cheese and bring to a boil. Let boil until it has slightly thickened. Stir in vegan parmesan grated topping, salt, and chopped spinach.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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