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. 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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

3-Layer Oatmeal Pumpkin Streusel Bars

3-Layer Oatmeal Pumpkin Streusel Bars

“3-Layer Oatmeal Pumpkin Streusel Bars”

Nothing says Fall more than pumpkin. Maybe football, but it’s neck and neck. So in this recipe for pumpkin streusel bars you can take Mr. Pumpkin and make him into a sweet and delicious Fall time treat!

Ingredients:

1 cup vegan butter, softened
1 cup turbinado, or other natural, sugar
2 1/4 cups unbleached all purpose flour, like white whole wheat
1 1/2 cups old fashioned oats (not quick-cooking or instant oats)
1 teaspoon ground cinnamon, divided
1 cup walnut pieces
8 ounces Tofutti Better Than Cream Cheese, softened
1/2 cup turbinado sugar
1-15.5 ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/8 teaspoon ground cloves

Directions:

Preheat oven to 350 degrees and spray a 9 x 13-inch pan with non-stick spray.

In a large bowl, using fingers, combine butter, sugar, flour, oats, 1/2 teaspoon cinnamon, and walnut pieces. Dough will be crumbly.

Remove 2 cups and press the remaining dough firmly onto the bottom of the prepared pan, using the bottom of a glass to assist if necessary. Bake for about 12 minutes or until slightly firm.

Meanwhile, beat Tofutti Better Than Cream Cheese, sugar, pumpkin puree, vanilla, cloves and remaining 1/2 teaspoon of cinnamon until fluffy. Pour over hot crust, spreading to cover, and sprinkle with reserved streusel. Return to oven and bake for an additional 25 minutes.

Turn off oven, leave for 5 more minutes, and remove pan to a wire rack. Cool completely, cover and refrigerate for several hours or overnight. Slice and serve. These bars cut beautifully!

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

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest