Zesty Mediterranean Pinwheels

Zesty Mediterranean Pinwheels

“Zesty Mediterranean Pinwheels”

Ingredients:

2 tablespoons of olive oil
1 small onion, chopped
1 clove of garlic, minced or crushed
2 cups of baby spinach, loosely packed
1/4 teaspoon of Italian seasoning
1/3 cup of sun-dried tomatoes (not packed in oil), chopped
1/3 cup of pitted Kalamata olives, drained and chopped
4 ounces (1/2 a container) of French Onion Tofutti Better Than Cream Cheese, at room temperature
1 frozen puff pastry sheet (egg/dairy free), thawed at room temperature for about 50 minutes

Directions:

Heat the olive oil over high heat in a skillet; add the chopped onion and cook for approximately 3 minutes (stirring often). Add the garlic and spinach and cook for another 2 minutes. Add the Italian seasoning, sun-dried tomatoes, and Kalamata olives and cook for another minute, until heated through.

Allow the mixture to rest for about 5 minutes, then transfer to a food processor and process until finely chopped and well combined. Cover the filling and refrigerate until ready to use (it can be prepared a few hours or even a day ahead of time).

Preheat the oven to 400 degrees fahrenheit. Lightly grease two cookie sheets and set aside.

Unroll the puff pastry on a clean, dry cutting board. Spread the French Onion Tofutti Better Than Cream Cheese all the way to the edges, starting at one of the shorter ends, leaving about an inch at the opposite end. Cover the cream cheese with the chilled vegetable mixture and slightly dampen the inch of bare dough on the other end with a touch of water. Begin rolling on the end you started with (not the side with the bare inch, it will help to seal the roll) and roll tightly and gently, pressing slightly to be sure the roll seals. Using a sharp knife, carefully cut the roll into approximately 3/4 inch slices.

Gently transfer the pinwheels to the greased cookie sheets, being sure to leave space between them. Bake for approximately 20 minutes, until golden and puffed. Allow the pinwheels to rest on the pan for a few minutes before serving. Enjoy!

Makes approximately 16 pinwheels.

Created exclusively for Tofutti Brands, Inc. by Jes Keim.

Share and Enjoy

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

No Bake Peanut Butter Pie

No Bake Peanut Butter Pie

“No Bake Peanut Butter Pie”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Ingredients:

Filling:

8 oz. Tofutti Better Than Cream Cheese
1 cup natural peanut butter
1 cup powdered sugar
1/4 cup almond milk, or other non-dairy milk
1 1/2 tsp. vanilla extract
12 oz. can of coconut milk, chilled in fridge

Crust:

1 1/2 cups almond meal
1/2 cup vegan graham crackers, to make gluten-free substitute gluten-free graham crackers or use just almond meal
3 Tbsp. chocolate chips
3 large dates
2 tsp. agave nectar

Directions:

In the food processor, chop the 3 large dates until very small. Add in the almond meal, graham crackers and chocolate chips. Lastly add in the agave nectar. Blend until all are well incorporated. Press into a 9″ pie pan; a glass pan will work. Place in the fridge until ready to use.

In a mixing bowl, using a hand blender (with beater attachments), beat the Tofutti Better cream Cheese, almond milk and vanilla extract until smooth and well blended. Then add in the peanut butter and blend til smooth.

Add in the powdered sugar a half at a time. Blend well.

Open the can of chilled coconut milk. The liquid and the cream will be separated into two layers. Scoop the top layer of cream out of the can, stopping at the liquid, and place in a second mixing bowl.

With the hand blender (and whisk attachments), whisk the coconut cream until fluffy and incorporated with air. Fold the coconut whipped cream into the bowl of peanut butter filling.

Pour into the chilled pie shell, smoothing out the top. Place in the fridge until well chilled. Recommend chilling at least 6 hours, but will set perfectly over night. A great dish to make in advance.

Serve chilled, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

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

Share and Enjoy

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

Greek Potato Salad

Greek Potato Salad

“Greek Potato Salad”

Ingredients:

10 med. – lg. russet potatoes, scrubbed, cooked whole with skins on in boiling water, partially covered till fork-tender; drain, then peel and cube while warm (do not salt water)
1 t. salt
1/2 c. diced celery
1 vy. sm. yellow onion, peeled and finely chopped
10 pitted Kalamata olives, coarsely chopped
1/2 c. diced kosher dill pickle
1/2 c. diced sweet red roasted pepper
5 canned pineapple rings, drained
1/2 c. Tofutti Better Than Sour Cream, chilled
8 oz. container Tofutti Better Than Cream Cheese, chilled
3 T. white vinegar (plain, Balsamic or white wine vinegar)
2 T. Poupon Dijon mustard
1 T. sugar
1/2 t. garlic powder
1/4 t. celery seed
1/8 t. red cayenne pepper
1/2 t. salt
3 T. extra virgin olive oil

Directions:

Place cubed potatoes in extra-large bowl. Sprinkle evenly with 1 t. salt, then lightly toss.

Add celery, onion, olives, pickle and roasted pepper. Toss lightly again to evenly disperse.

Place drained pineapple rings in blender container; blend till pulverized.

Add remaining ingredients, one at a time, blending till smooth after each addition, being sure to add the olive oil last. Scrape down insides of container with spatula as needed, as you blend the dressing. Salt to taste.

Pour as much dressing as you like over potatoes and salad ingredients. Toss lightly to evenly coat, being careful not to over-toss. Refrigerate leftover dressing.

Serve either at room temperature or chilled.

Tip: This dressing works equally well tossed with your favorite coleslaw, macaroni salad and green garden salad recipes.

Makes 7 cups salad and 2 1/2 cups dressing.

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

Share and Enjoy

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

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.

Share and Enjoy

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

Vegan cheese buns

Vegan cheese bunsGolden brown bread and ooegy-gooey cheese…if that doesn’t soothe soul, what will? So feast your eyes on these “Cream Cheese Buns” from Pauline, a.k.a. Pau Pau, over at Vegan Pau Pau. They’d go perfectly with a your favorite slippers, a comfy chair, and a romantic comedy.

And Pau Pau’s vegan cheese buns are super easy to make. You’ll need some vegan butter, fresh yeast, sugar, a little salt, cardamom, flour, vanilla, and a scoop of Tofutti Better Than Cream Cheese. The finished recipe looks very yummy—total comfort food!

Be sure check out Pau Pau’s blog for exactly how to make her buns. Her pictures are great too. Nice job, Pau Paul!

Want more? Here are two recipes also made with Tofutti Better Than Cream Cheese: Vegan Lemon Ricotta Cheesecake and Creamy Vegan Green Chili Rice Casserole.

Via Vegan Pau Pau.

Share and Enjoy

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

Manicottis Rellenos con Tofutti Queso Ricota

Blogger y foodie Lesley de Lesley Vegan Kitchen nos muestra cómo hacer sus impresionantes “Manicottis Rellenos con Tofutti Queso Ricota”

Lesley hace tanto con Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, Tofutti Better Than Ricotta Cheese, y Tofutti Mozzarella Cheese Slices.

“Manicottis Rellenos con Tofutti Queso Ricota”

Ingredientes:

1 caja de manicotti (12 a 14 tubitos)
1 paquete de 10 onzas de espinaca congelada
1 bote de 16 onzas de Tofutti Better Than Ricotta Cheese (queso ricota)
1/2 cucharadita de sal
1/2 cucharadita de albahaca seca
1/2 cucharadita orégano seco
1 cucharadita de ajo en polvo
1 bote de 12 onzas de Tofutti Better Than Sour Cream (crema agria)
1/4 de taza de Tofutti Better Than Cream Cheese (queso crema)
6 cucharadas de mantequilla no hidrogenada vegetal
12 cucharadas de harina blanca
4 tazas calientes de consomé de vegetales (vegetable broth)
Rodajas de Tofutti Mozzarella Cheese Slices (queso mozzarella)

Preparación:

Calentar el horno a 350 grados F.

Para la Salsa Cremosa:

Derretir la mantequilla en una olla. Agregar el harina y mezclar teniendo cuidado de no quemarla. Cuando esté bien mezclada agregar poco a poco el consomé caliente de vegetales batiendo constantemente para desintegrar bien el harina y que no queden grumos. Mezclar hasta que la salsa haya espesado y agregar la crema agria y el queso crema Tofutti.

Para el Relleno de Espinaca:

Descongelar y exprimir bien la espinaca. En un recipiente grande colocar la espinaca exprimida, Tofutti Better Than Ricotta Cheese (queso ricota) e incorporar las especies (sal, oregano, ajo y albahaca) hasta que todo esté bien mezclado.

Rellenando los Manicottis:

1. Pre-cocer los manicottis según instrucciones del paquete.

2. Colocar una taza de la salsa cremosa en el fondo del pyrex o cacerola donde se hornearán los manicottis.

3. Colocar un poco de la mezcla de queso ricota y espinaca en cada tubito de manicotti hasta llenarlos.

4. Colocar los tubitos de manicotti rellenos en el pyrex a manera de formar una sola capa, no coloque manicottis encima de manicottis. Si no caben todos los manicottis en su cacerola utilice varias cacerolas si es necesario.

5. Coloque el resto de la salsa sobre los manicottis. Asegúrese que todos hayan quedado cubiertos de salsa.

6. Colocar varias rodajas de Tofutti queso mozarella encima.

7. Cubrir el pyrex o cacerola con papel aluminio y hornear por 25 minutos. Destapar y volver a hornear por 10 minutos más.

8. Deje que los manicottis reposen por 5 minutos antes de servir. Puede acompañar este platillo con una ensalada de tomate y pan con ajo.

Visita Lesley en www.lesleysvegankitchen.com y www.lesleycocinavegan.com.

*Nota: Esta NO es una receta oficial de Tofutti Brands, Inc.

Click here for the recipe in English.

Creado para Tofutti Brands, Inc. por Lesley Orellana.

Share and Enjoy

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

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce

“Vegan Lemon Ricotta Cheesecake with Blueberry White Wine Sauce”

Ingredients:

Cheesecake Filling:

2 8 ounce containers plain Tofutti Better Than Cream Cheese, room temperature
1 16 ounce container of Tofutti Better Than Ricotta Cheese, room temperature
3/4 cup sugar (can substitute raw or sucanat)
juice of 2 lemons, about 6 tablespoons
zest of two lemons
1/2 teaspoon salt
3 tablespoons warm water
1 tablespoon ground flaxseed meal

Crust:

2 cups vegan graham cracker crumbs
3/4 cup vegan butter (or margarine)
1/4 cup sugar

Directions:

1. Make your flax “egg”. Stir together 3 tablespoons warm water and 1 tablespoon ground flaxseed meal and let sit for at least 5-10 minutes, or until sticky and egg-like.

2. Make the crust. Melt the vegan butter (or margarine) and stir into other crust ingredients. Press into a springform pan about halfway up the sides. Bake at 375º F for 5-6 minutes. Remove from oven.

3. Lower the oven temperature to 350º F. Place Tofutti Better Than Cream Cheese in a blender and blend briefly, until quite soft. Add the sugar, lemon juice, lemon zest, salt, and flax “egg” and blend until smooth. Add Tofutti Better Than Ricotta Cheese and pulse until just combined, but not so smooth as to overpower the “ricotta” texture.

4. Pour mixture into crust and bake for about 45 minutes, or until top sides begin to turn golden-brown. The center will not set but will firm up later in the fridge. When finished baking, remove from the oven and let cool to room temperature. Refrigerate until chilled and serve with blueberry white wine sauce.

Ingredients:

Blueberry White Wine Sauce

1 cup blueberries
1 cup white wine
1/2 cup agave nectar (or 1/3 cup vegan sugar)
2 tablespoons refined coconut oil
zest of 1 lemon

Directions:

Combine all ingredients in a saucepan over medium-high heat. Bring to a boil then reduce heat to medium-low. Simmer for 2 to 2 1/2 hours, or until desired consistency. If desired, use an immersion stick blender to smooth out the texture a bit, or carefully blend until smooth in a regular blender for a perfectly smooth texture. Serve with chilled a slice of cheesecake.

Created exclusively for Tofutti Brands, Inc. by Cheryl Hurley.

Share and Enjoy

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

Vegan potato candy

Vegan potato candyYou wouldn’t normally think of potatoes as candy, but now you can. Brook and Michael over at Being Vegan Eats have whipped up an interesting little recipe for “Vegan Irish Potato Candies.” Yup, you heard right. Potato candy. And they’re made with Tofutti Better Than Cream Cheese. Sweet!

To make these little treats, you’ll need vegan butter, vanilla, shredded unsweetened coconut, powdered sugar, nutmeg, cinnamon, cocoa powder, and Tofutti Better Than Cream Cheese.

After you’ve gathered all this stuff, it’s a lot of mixing, chilling, and rolling. Don’t worry, Brook and Michael explain how to make them in much better detail, all the more reason to visit their site. You’ll see that the finished candies look like itty-bitty potatoes. Pretty cool.

Thanks, guys. Great recipe!

Still hungry for potato? Here are two more spud-inspired recipes: Creamy Twice Baked Sweet Potatoes and Vegan Potato Pancakes. Yum! Starchy goodness…

Via Being Vegan Eats.

Share and Enjoy

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

Amazing Peanut Butter Pie

Amazing Peanut Butter Pie

“Amazing Peanut Butter Pie”

This is a guest post by Tofutti super fan Hanki.

Ingredients:

For the Filling:

1 package of Tofutti Better Than Cream Cheese, softened
1 cup of creamy peanut butter
1 cup of sugar (can be made sugar-free, or add sugar to your liking – or substitute Stevia, or 3/4 cup of agave nectar)
1 Tbsp. of margarine
1 tsp. vanilla
1 cup of vegan whipped cream topping
Chocolate syrup for garnish on top (optional)

For the Crust:

Prepackaged vegan chocolate brownie mix

Directions:

Prepare brownie mix and spread into a 9 x 13″ pan and bake. Let cool.

Beat Tofutti Better Than Cream Cheese, peanut butter, sugar, margarine, and vanilla together. Whip the cream separately until stiff. Then fold the two mixtures together.

Spread combined mixture on top of the brownie layer.

It’s fun if you squiggle chocolate syrup over the top and then use a knife and lightly go over the syrup until it looks pretty to you.

Freeze until ready to serve. This recipe makes enough for one 9 x 13″ pan. Take out of freezer about 15 minutes before serving.

All of us here at Tofutti thank Hanki for sharing her wonderful recipe. You did great!

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

Share and Enjoy

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

Creamy Vegan Green Chili Rice Casserole

Creamy Vegan Green Chili Rice Casserole

“Creamy Vegan Green Chili Rice Casserole”

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, diced
1/8 teaspoon sea salt
2 large cloves garlic, minced
1/2 cup long grain brown rice
1-4 ounce can diced mild green chilies, drained (about 1/3 cup if you prefer to roast and dice your own chilies)
1/3 cup pitted, sliced black olives
1 cup diced tomatoes (or 1-10 ounce can diced tomatoes, plain or spicy, such as a lime and cilantro variety)
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese
2 tablespoons nutritional yeast
1/2 teaspoon ground cumin
1 vegetable bouillon cube
1 cup water

Directions:

Preheat oven to 350 degrees. Oil a 7 to 8-inch souffle dish or the equivalent and set aside.

Heat olive oil in a large cast iron skillet over medium-high. Add onion and salt and saute, stirring frequently, for 3 minutes. Add garlic and saute, stirring, for another minute. Add rice and cook, stirring very frequently, for 3 minutes or until rice begins to turn golden brown. Lower heat if cooking too quickly.

Add green chilies, olives, and tomatoes, stir to combine and heat through. Add Tofutti Better Than Cream Cheese, nutritional yeast, cumin, and crumbled bouillon cube. Stir until cream cheese is melted and completely incorporated; then stir in water until completely incorporated.

Transfer mixture to prepared baking dish and bake, covered, for 30 minutes. Remove cover and cook an additional 30 minutes, stirring well halfway through. Serve immediately as a side dish.

Maybe used as a filling for stuffed bell peppers as well.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio.

Share and Enjoy

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