Almond Cherry Cupcakes

Almond Cherry Cupcakes

“Almond Cherry Cupcakes”

A rich, decadent taste comes in many flavors. Silky chocolate. Savory salted caramel. Creamy French vanilla. And now add almond cherry to your list of indulgences. Tempt your taste buds with these vegan “Almond Cherry Cupcakes” with a Tofutti Better Than Cream Cheese frosting. They’ll soothe your savage sweet tooth . . .

Ingredients:

Cupcakes
1 cup soy milk (or cow’s milk; no higher than 2%)
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar (or add to taste, especially when using fresh cherries)
1 tsp. vanilla extract
1 1/4 tsp. almond extract
8 oz. canned dark cherries, drained, and torn in halves

Frosting
1/2 cup vegan butter, room temperature
8 ounces Tofutti Better Than Cream Cheese, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
Approx. 2-3 cups powdered sugar (start with about a cup and continue adding in 1/2 cup increments until pleased with the texture and taste)

Optional: Skin-on slivered almonds

Directions:

Cupcakes
Preheat oven to 350 degrees. Line muffin pan with cupcake liners (I’m a big fan of dark brown liners in this case, but any will do).

Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fold in cherries.

Fill cupcake liners about half of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Frosting
Using a handheld mixer or standing mixer, cream together the butter and cream cheese. Add the vanilla and beat again.

Add the powdered sugar, a little at a time, and beat until well-incorporated and to your liking.

Assemble
Frost completely cooled cupcakes with a substantial layer of cream cheese frosting, then dip into a bowl of the almonds to give a light covering. Fill in by hand any bald frosting spots with additional slices, until they look fabulous!

Created exclusively for Tofutti Brands, Inc. by Cheryl Malik over at 40 Aprons.

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Vegan Go Bean Burgers

Vegan Green-Go Bean Burgers

“Vegan Go Bean Burgers with Green Chili Cream Cheese Topping”

Green is the theme of these simple, delicious, and nutritious Mexican-spiced burgers. The bean-based patties hold together beautifully, and their pleasantly chewy texture is the perfect counterpoint to the spicy-tart of the green chili “cream cheese” topping, made with Tofutti Better Than Cream Cheese.

Ingredients:

Bean Burgers
1 3/4 cup fresh cooked lima beans (or 1-15.5 ounce can of your favorite bean, rinsed and drained)
1/3 cup walnuts (or your favorite nut)
1/3 cup uncooked oatmeal
1/3 cup vital wheat gluten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon Liquid Aminos or soy sauce
1/4 cup olive oil, divided
Optional: 1 tablespoon water
4 toasted hamburger buns or 4 butter lettuce leaves
4 slices green tomato
Green Chili Cream Cheese topping (recipe follows)
Optional Garnish: lime zest and/or thin slices of lime

Directions:

Place all ingredients, except tomato, topping, and bun–using only 1 of the tablespoons olive oil and optional water–in a food processor and pulse until mixture is well combined. Then run motor for a few seconds until mixture holds together; avoid over processing.

Shape mixture into 4 patties about 3/4-inch thick. Heat 1 tablespoon of oil over medium-high in a large cast iron skillet. Add patties and cook 5 minutes or until golden brown, adding another tablespoon of oil and swirling around pan if needed halfway through. Flip, add remaining tablespoon of oil, swirl, and cook another 5 minutes to brown remaining side.

Place each patty on a bun or lettuce leaf, top with a slice of tomato and 1/4 of the sauce, and serve immediately. Garnish, if desired, with lime zest and/or thin slices of lime.

Ingredients:

Green Chili Cream Cheese Topping
8 ounces Tofutti Better Than Cream Cheese
1 can chopped green chilies, drained
Zest of 1 small lime

Directions:

In a small bowl, heat Tofutti Better Than Cream Cheese for about a minute in the microwave or until very soft and stir-able. Add green chilies, salt and pepper, and stir to combine.

Yields 4 burgers.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Ragoût Aux Restes De Dinde

Ragoût Aux Restes De Dinde

“Ragoût Aux Restes De Dinde”

C’est le mois de septembre. Cela signifie que des odeurs de pommes à la cannelle, tartes au potiron, ignames confites, ragoûts aux petits pois, dinde au four et autres recettes automnales viendront bientôt envoûter votre maison. Voici une recette juste à temps pour la saison – en particulier si vous aimez les restes ! Pâtes, petits-pois, bouillon de poulet, épices, fromage Totuffi Better Than Cream Cheese et restes de dinde sont les ingrédients de ce ragoût justement appelé “ragoût aux restes de dinde.”

Ingrédients

restes de dinde
1 conserve de bouillon de poulet biologique
1 boîte de fromage frais Tofutti Better Than Cream Cheese
1 boîte de pâtes penne
1 conserve de petits pois biologiques
1 cuillère à café de persil
1 cuillère à café de coriandre
1 cuillère à café de thym

Préparation

Faites bouillir les pâtes dans de l’eau. Égouttez et mettez de côté. Dans un grand bol, mélangez les restes de dinde, le bouillon de poulet, le fromage Tofutti, les petits pois et les épices. Mélangez bien jusqu’à ce que le tout soit homogène. Ajoutez les pâtes et continuez à remuer.

Étalez le mélange dans un plat recouvert de papier d’aluminium. Couvrez et laissez cuire à 160°C pendant 20 minutes ou jusqu’à ce que le plat bouillonne. Servez immédiatement.

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

Click here for the English translation.

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Leftover Turkey Casserole

Leftover Turkey Casserole

“Leftover Turkey Casserole”

It’s September. That means the smell of apple cinnamon, pumpkin pie, candied yams, green bean casserole, oven roasted turkey, and other Fall favorites will start filling homes. Here’s a recipe just in time for the season—especially if you love leftovers! Pasta, peas, chicken broth, spices, Tofutti Better Than Cream Cheese, and leftover turkey come together to make this, aptly named, “Leftover Turkey Casserole.”

Ingredients

Leftover roasted turkey
1 can organic chicken broth
1 8 oz. container Tofutti Better than Cream Cheese
1 box enne pasta
1 can organic peas
1 teaspoon parsley
1 teaspoon cilantro
1 teaspoon thyme

Directions

Bring pasta to a boil in water. Drain and set aside. In a large bowl, combine the leftover turkey meat, chicken broth, Tofutti Better than Cream Cheese, peas & spices. Stir well until everything is combined. Add in the pasta and continue to mix.

Spread mixture into a foil lined casserole dish. Cover and bake on 325 F degrees for 20 minutes or until everything is bubbling hot. Serve immediately.

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

Cliquez ici pour la traduction française.

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Middle Eastern Pomegranate & Eggplant Melange

Middle Eastern Pomegranate & Eggplant Melange

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

“Middle Eastern Pomegranate & Eggplant Melange”

This versatile Middle Eastern-inspired mash-up is equally addicting as a creamy dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread.

Ingredients:

2 tablespoons olive oil
1 small yellow onion (or 1/2 of a medium), diced
Sea salt
Freshly ground black pepper
1 medium eggplant, stemmed and diced
1 large clove garlic, minced
1/4 cup red wine (a Merlot is nice)
1 tablespoon balsamic vinegar
Optional: 1 tablespoon pomegranate molasses or tamarind syrup (available at Middle Eastern/Mediterranean markets)
4 Roma tomatoes, diced
1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
Optional: 1 tablespoon tahini (sesame paste; available on the international aisle of grocery stores)
1/2 teaspoon cumin
1/2 teaspoon mild curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
2 cans chickpeas, rinsed and drained
Zest of 1 large lemon

Directions:

Heat olive oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and sauté, stirring frequently, until onion is softened, about 3 minutes. Add eggplant, garlic, and another pinch of salt plus a pinch of pepper, and sauté, still stirring frequently, until some color develops, about 3 minutes.

Add wine, balsamic vinegar, and optional molasses or syrup, and cook, stirring occasionally, for about 7 minutes or until eggplant is fairly soft. Mash firmly with a potato masher. Stir in tomatoes and cook, stirring, for a couple of minutes. Mash the mixture again.

Add Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and optional tahini, and cook, stirring, until melted and completely combined. Stir in all remaining ingredients until heated through and flavors are well-combined. Check for seasoning and adjust if necessary. Serve as a dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread. Garnish, if desired, with olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Optional garnish: olives, fruit (fresh or dried), fresh herbs, nuts, etc.

Yields 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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