Vegan Lasagna with Creamy Swiss Chard Filling

Vegan Lasagna with Creamy Swiss Chard Filling

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

“Vegan Lasagna with Creamy Swiss Chard Filling, Walnut Pesto, and Fresh Roma Tomato Sauce”

In this lovely summer lasagna, a fluffy and creamy Swiss chard filling finds its perfect counterpoints in rich walnut pesto; zippy, pleasantly acidic, lightly cooked fresh Roma tomato sauce; and a crunchy topping. Perfecto!

Creamy Swiss Chard Filling

sea salt
1/4 cup + 2 tablespoons olive oil
6 dried lasagna noodles
1/2 pound (about 3 large) fresh Roma tomatoes, unpeeled, stem end removed, and halved
3 tablespoons loosely packed fresh basil leaves
1 cup walnut pieces
1 large garlic clove, halved
1/2 cup panko bread crumbs
1 tablespoon nutritional yeast

Make the creamy Swiss chard filling in food processor, transfer mixture to a medium bowl, set aside, and rinse out bowl of food processor.

Lasagna noodles:
Fill a large pot (4-quart) 3/4 full with water, add a tablespoon each of sea salt and olive oil, and bring to a gentle boil. Add lasagna noodles, partially cover, and simmer 8 to 10 minutes or until al dente, lowering heat if necessary. Drain and arrange noodles in a single layer on a baking sheet, covered with a kitchen towel to prevent drying out.

Fresh Roma tomato sauce:
Place Roma tomatoes in food processor with basil and a pinch of sea salt and process until smooth. Transfer to a medium (2-quart) saucepan and cook over medium-high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom. Remove from heat.

Walnut pesto:
Rinse and dry bowl of food processor and add the nuts, garlic clove, and about a 1/2 teaspoon sea salt. Pulse until finely chopped and, then, with motor running, drizzle in 1/4 cup of olive oil to make a thick paste. Set aside.

Cruncy topping:
Heat 1 tablespoon of olive oil in a large cast iron skillet, add bread crumbs and toast, stirring occasionally, until crumbs begin to turn golden brown, lowering heat if necessary. Add nutritional yeast and continue toasting and stirring for another minute or until crumbs are golden and yeast is fragrant. Remove from heat.

Assembly:
Preheat oven to 350 degrees. Oil the bottom and sides of two 5 x 9″ metal or ceramic loaf pans. Trim all of the lasagna noodles to fit the length of the pans and then cut the trimmings in half.

Line each of the pans with 2 overlapped lasagna noodles, spread each with 1/4 of the creamy Swiss chard filling, and cover the surface of each with small dollops of 1/4 of the walnut pesto. Top each with a single lasagna noodle and 1/2 of the noodle trimmings tucked along the sides if desired (or you may discard these). Repeat layers, ending with a final single lasagna noodle. Spoon half of the fresh Roma tomato sauce over each, sprinkle with half of the bread crumbs, and bake, uncovered, for 30 minutes. Allow to cool for 10-15 minutes, slice with a sharp serrated knife, and serve.

Tip!
If you are watching your calories, this lasagna is equally as successful and delicious without the last lasagna noodle layer. Simply spoon the tomato sauce over the second and final walnut pesto layer, top with crumbs, and bake as directed. In this case, you will need only 6 lasagna noodles.

Creamy Swiss Chard Filling:
1/2 pound stemmed Swiss chard leaves
14 ounces extra firm tofu, drained
8 ounces Tofutti Better Than Cream Cheese
Juice and zest of 1/2 large lemon
2 large cloves garlic
2 tablespoons nutritional yeast
1 tablespoon fresh rosemary leaves
1/2 teaspoon Bragg Liquid Aminos
1/2 teaspoon sea salt
1/8 teaspoon turbinado sugar (or any granulated sugar)
1/8 teaspoon freshly ground black pepper to taste

Finely chop Swiss chard in the bowl of a food processor. Transfer chard to a medium bowl, set aside, and rinse out bowl of food processor. Place all remaining ingredients, including Tofutti Better Than Cream Cheese, in the food processor bowl and process until smooth, scraping down sides as necessary. Transfer to bowl with Swiss Chard and fold together until completely combined.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Garlic, Spinach and Artichoke Dip

Garlic, Spinach and Artichoke Dip

“Garlic, Spinach and Artichoke Dip”

This is a guest post by Jennifer M. Hulett of Hope Café & Catering.

YYou better slice up some chunks of bell pepper, celery, and carrots—you’re going to need them! This dip is loaded with tomatoes, spinach, artichokes hearts, and other tasty veggies to dig into. Made with Tofutti Better Than Sour Cream and Tofutti Better Than Cream Cheese, this dip tastes extra good with fresh, organic vegetables. Enjoy!

Ingredients

2 medium white onions, chopped
1 large tomato (equal to one cup; optional)
9 oz. fresh baby spinach
2 15 oz. cans artichoke hearts (packed in water)
3/8 TSP salt, divided
10 grinds of fresh black pepper, divided
1 dash (approximately 1/16 tsp.) cayenne pepper
2 Tbsp. fresh minced garlic
2 Tbsp. extra-virgin olive oil
2-3 Tbsp. dairy-free margarine (e.g. Earth Balance)
8 oz. Tofutti Better Than Cream Cheese, softened
8 oz. Tofutti Better Than Sour Cream

Directions

On medium heat, add the dairy-free margarine, chopped onions and 2 Tbsp. minced garlic to a large frying pan. Cook over medium heat for 2 minutes. Season the onions and garlic with 1/8 Tsp. salt and 5 grinds of fresh black pepper. Decrease heat to medium-low and cook for another 15 minutes, stirring occasionally, until most of the onions are caramelized.

While the onions cook, add the softened Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and cayenne pepper to a large mixing bowl and stir to combine.

Drain the artichoke hearts and cut in half long-ways. Next, Julienne each half and add it to the cream cheese and sour cream mixture. When onions are finished cooking, drain and cool then add them to the mixture as well.

Place the large frying pan back on the stove. Turn to medium heat and add the 2 Tbsp. olive oil to the pan. Once the oil is hot, add the Spinach and season with 1/4 Tsp. salt and 5 grinds of fresh black pepper. Sauté the spinach until it is completely wilted, usually about 4 minutes. Add to the cream cheese mixture and stir well to combine all of the ingredients.

Preheat Oven to 350. Transfer the mixture into an 8” square or 8 or 9” round baking dish and bake for 20-25 minutes, or until the edges are bubbling and the top is golden brown.

While the dip cooks, dice your tomato until you have one full cup.

Allow dish to cool on a wire rack for 10 minutes. Top with diced tomatoes and serve with chopped veggies or warm corn chips. Enjoy!

Visit Jennifer at Hope Café & Catering.

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

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Gluten-Free Ginger Beer Bean & Spinach Dip

Gluten-Free Ginger Beer Bean & Spinach Dip

“Gluten-Free Ginger Beer Bean & Spinach Dip”

Get ready to enjoy this amazingly savory spinach dip made with Bush’s Best Grillin’ Beans, ginger beer, fresh spinach, roasted peppers, corn and Tofutti Better Than Cream Cheese. Seasoned with garlic and rosemary. Topped with a dollop of 1/2 cup of Tofutti Better Than Sour Cream, and served with Popcorners Gluten-Free Popped Corn Chips!

Ingredients

Cooked spinach:
1 lb. fresh spinach

Place spinach in about 3 inches boiling water. Submerge and stir till tender. Drain well. When cool enough to handle, squeeze in tofu cloth, or by using hands, to remove all excess liquid. Chop finely on board, then set aside.

Ingredients

Dip:
22 oz. can Bush’s Best Grillin’ Beans, Bourbon and Brown Sugar flavor (These are vegan and gluten-free.)
12 oz. bottle ginger beer (I used Goya brand; they are gluten-free.)
2 T. extra virgin olive oil
1 t. garlic powder
1 t. onion powder
1/4 t. red cayenne pepper or more to taste
1 t. salt
freshly ground black pepper to taste
2-3 fresh rosemary sprigs for the dip, plus additional sprigs for garnish
1 c. diced sweet red roasted peppers, plus additional diced peppers for garnish
1 c. frozen. corn
finely chopped spinach (from above)
8 oz. container Tofutti Better Than Cream Cheese
2-3 T. Tofutti Better Than Sour Cream

2 pkgs. Pop Corners Gluten-Free Popped Corn Chips

Prepare spinach as instructed above and set aside.

Place beans in blender container and blend till smooth. Add 1 cup ginger beer and blend again till smooth.

Transfer to large skillet over medium heat. Add olive oil. Stir to incorporate the oil, then cook about 5 minutes, stirring often, till bean puree stops sticking to skillet.

Add garlic and onion powders, red cayenne pepper, salt, freshly ground black pepper and rosemary sprigs. Stir well, lower heat and cook another 5 minutes.

Add roasted peppers and corn. Stir and cook till corn is tender, and rosemary has flavored the beans. At this point, remove rosemary sprigs and discard.

Now add squeezed spinach. Stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in bowl. Mash and stir till fluffed up. Add to skillet and stir till completely incorporated into the beans and spinach. Salt to taste and remove from heat. Let set at room temperature till ready to serve.

When ready to serve, if dip has become too thick, then add a little ginger beer, a little at a time, to thin. (There will be extra, since you only used 1 cup.)

Transfer to serving bowl, about 1 1/2 cups. Top with Tofutti Better Than Sour Cream. Top sour cream with diced red peppers, that have been blotted with a paper towel. Place a fresh sprig of rosemary in the dip.

Place dip on platter, and surround with corn chips. Serve.

Notes: This dip can also be served cold. It will thicken considerably, so thin as desired (or not) with the ginger beer. Tastes great either way – at room temperature or cold.

Bush’s Grillin’ Beans come in two other flavors that are both vegan and gluten-free: Southern Pit Barbecue and Steakhouse Recipe. Experiment with both!

And Pop Corners come in two flavors that are also vegan and gluten-free: Kettle and Sea Salt. I used Kettle style for this recipe.

Makes 4 cups dip.

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

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Gluten-Free Spinach Pie

Gluten-Free Spinach Pie

“Gluten-Free Spinach Pie”

Made with caramelized mushroom and red onion, fresh cooked spinach, capers, mint and garlic. Topped with Tofutti Better Than Cream Cheese garlic mashed potatoes! This hearty dish will satisfy your cravings for “cheesy” comfort food, and it’s gluten-free . . . so no need to worry about tummy problems.

Preheat oven to 375 degrees.

Ingredients

Cooked spinach:
2 lbs. fresh spinach

Place about 3 inches water in large soup pot and bring to boil. Add 1/3 of the spinach, submerge, then add the rest, turning and submerging till the spinach wilts. Cook, turning often until tender and still bright green. Drain in colander.

When cool enough to handle, gather in a ball and squeeze repeatedly to remove all moisture, or place in a tofu towel, twist and squeeze untill as dry as you can get it. Chop finely on cutting board and set aside.

Ingredients

Pie Filling:
16 oz. pkg. extra-firm water-packed tofu, rinsed (gluten-free)
1 t. salt
1 t. garlic powder
1/2 t. dried dill weed
1/2 t. turmeric
2 T. sm. capers plus 1 T. brine from jar
2 t. liquid smoke
2 T. whole grain mustard
2 t. light brown sugar
1/4 t. red cayenne pepper
1/8 t. ground nutmeg
2 T. cornstarch
8 oz. container Tofutti Better Than Cream Cheese

Either cover tofu block with several layers of paper towels or place in tofu towel and twist and squeeze to remove as much liquid as possible. Tofu should look like dry curd. Place in large bowl.

Add remaining ingredients up to and including nutmeg. Mash with potato masher after each addition to evenly distribute ingredients.

Place cornstarch in a wire mesh strainer over the bowl and sift onto the tofu. Immediately mash into the tofu to distribute evenly throughout.

Now add Tofutti Better Than Cream Cheese. Mash and stir to completely incorporate into the tofu. Set aside.

Ingredients

Saute:
3 T. extra virgin olive oil
1 lb. white, button mushrooms, cut into no larger than 1/2 inch cubes
1 lg. red onion, peeled and cut into 1/2 inch squares
1 t. salt
1 t. garlic powder
1 t. onion powder
1/8 t. ground allspice
freshly ground black pepper to taste
1 rounded T. gluten-free soy bacon bits
4 fresh garlic cloves, peeled and finely chopped
chopped spinach
1/2 t. additional salt
1 t. additional garlic powder
1/2 t. dried mint.

In extra-large skillet, over medium-high heat, melt olive oil. Add mushrooms, red onion and salt. Saute till water begins to release from mushrooms.

Add garlic and onion powders, ground allspice, black pepper as desired, soy bacon bits and fresh garlic. Stir well, reduce heat to medium, then saute, stirring occasionally, till mushrooms reduce significantly in size and onion is soft and sweet.

Add the chopped spinach, additional salt and garlic powder, and mint to the skillet. Using the sharp edge of a pancake turner, chop the spinach further, while evenly dispersing it throughout the mushrooms. Lift and turn the mixture repeatedly while it cooks to evaporate as much liquid as possible. Turn off heat and set aside.

Ingredients

Potatoes:
2 c. boiling water
1 t. salt
1 t. garlic powder
2 c. instant mashed potatoes (Idahoan brand is gluten-free and is what I used for this recipe with excellent results)
freshly ground black pepper to taste
dash nutmeg
4 oz. Tofutti Better Than Cream Cheese, at room temperature (half a container)

Combine boiling water, salt and garlic powder in large bowl. Stir to dissolve. Immediately add instant potatoes. Stir well with fork till all potato flakes are thoroughly moistened. Add black pepper and nutmeg; stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in separate bowl. Using the back side of a spoon, mash and stir till fluffed up and creamy. Add to potatoes, mashing and stirring to completely incorporate into the potatoes till smooth and potato ‘dough’ forms a ball.This will take a few minutes. The potato ‘dough’ will be thick. Form into a smooth round ball in the bowl and set aside.

Assembly:

You’ll need 1 T. gluten-free margarine, paprika for garnish, and lemon wedges for garnish.

1. In an 8 x 8 inch baking dish evenly spread one half of the spinach/mushroom mixture.

2. Top evenly with all of the tofu mixture.

3. Then top the tofu mixture evenly with the remaining spinach/mushroom mixture.

4. Place the smooth ball of potato ‘dough’ on board. Using fingers, gently and evenly flatten dough to form a square the size of the top of the baking dish, pushing a little more ‘dough’ to the edges, raising it like you would do with a pizza dough, while keeping the entire surface smooth.

Wet a pancake turner; slip it underneath the dough around all sides to loosen it from the board, then slide your hands and lower arms under the dough. Lift and place on top of casserole, form-fitting it to the inside of the dish.

5. Melt 2 tablespoons gluten-free margarine. Brush gently over all surfaces. Bake uncovered in preheated 375 degree oven for 30 minutes. Then, put it under the broiler for a couple minutes longer till liquid from the margarine evaporates and top becomes golden. Watch carefully that top doesn’t burn.

Remove from oven, sprinkle with paprika, then let set about 10 minutes before cutting or spooning to serve. Garnish each plate with a lemon wedge to squeeze over each serving.

Note: Because the potato ‘dough’ is thick and smooth, it won’t spread evenly without dislodging the pie layers, thus the reason for forming the dough before placing it on top of the pie.

Serves 6-12.

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

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Vegan Greek Style Yogurt

GreekStyleYogurtVegan

Here’s a homemade vegan “Greek-Yogurt” recipe . . . otherwise known as the easiest recipe on planet earth!

The purity and particular “tang” of the dairy version of Greek yogurt is tricky to duplicate, but this recipe comes exceptionally close in flavor, texture, and color.

“Vegan Greek Style Yogurt”

Ingredients:

1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
2 teaspoons rice wine vinegar

Directions:

Place all ingredients in the bowl of a food processor or blender and process until combined. Chill covered until ready to use.

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

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Lady Liberty Vegan Parfait

Lady Liberty Vegan Parfait

“Lady Liberty Vegan Parfait”

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

Here’s a patriotic—and delicious!—recipe, perfect for your 4th of July celebration . . . fireworks not included.

Cheesecake ingredients
6 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
1/8 cup almond milk or other non-dairy milk
1 tsp. vanilla extract
4 Tbsp. granola, we used almond vanilla granola

In a mixing bowl, combine all the cheesecake ingredients. With a hand mixer, blend the Tofutti Better Than Cream Cheese, powdered sugar, non-dairy milk and vanilla extract until very smooth. Cover and chill in the fridge for at least 4 hours before serving.

Strawberry compote ingredients
1 cup strawberries, chopped small
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the strawberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the strawberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use. (Repeat the process for the Blueberry compote.)

Blueberry compote ingredients
1 cup blueberries
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the blueberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the blueberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use.

Making the parfait!
In a parfait cup, place 2 Tbsp. of the granola in the bottom of the cup. Next layer the blueberry compote, then the cheesecake filling, followed by the strawberry compote. Lastly, top it all off with 2 Tbsp. of granola.

This recipe makes 2 parfaits. Serve cold, Enjoy!

Visit Brook and Michael at BeingVeganEats.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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Flaky Doughnuts with Blackberry-Cream Cheese Filling and Lemon Glaze

Flaky Doughnuts with Blackberry-Cream Cheese Filling and Lemon Glaze

 

“Flaky Doughnuts with Blackberry-Cream Cheese Filling and Lemon Glaze”

This is a guest post by Cheryl Malik over at The Laidback Vegan.

Ingredients:

Flaky Doughnuts Dough
4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 tablespoons softened vegan butter
1 cup water
1/2 cup alt-milk (like almond or soy; coconut might impart a “coconutty” taste here)
1 tablespoon dry active yeast
1 cup vegan butter, soft enough to work with (room temperature yields the “butter” too soft here; give vegan butter from a tub a few minutes on the counter before working with it, while the sticks need about 20 minutes on the counter)
oil (for frying)

Filling
1/2 cup Tofutti Better Than Cream Cheese
2 tablespoons blackberry jam

Lemon Glaze
1/2 cup powdered sugar
juice of 1/4 lemon
zest of 1/4 lemon

Directions:

Flaky Doughnuts Dough
1. In a small microwave-safe bowl, heat milk and water for a few seconds in the microwave until lukewarm. Whisk in the yeast and let stand about 5 minutes, or until the mixture begins to bubble.

2. To a stand mixer bowl add the flour, sugar, salt, 1 1/2 tablespoons softened vegan butter, and yeast mixture, and mix with paddle attachment until just combined, about 30 seconds to a minute. Scrape down sides of the bowl (if necessary) and mix again for another minute. Form a ball from the dough and place in a greased bowl. Cover with a damp, clean towel or with plastic wrap and place in a warm spot. Let rise until doubled in size, about 45 minutes to an hour. Punch down the dough, wrap, and chill for an hour.

3. Meanwhile, place the cup of vegan butter between two pieces of wax or parchment paper. With a rolling pin, flatten and shape into an 8-by-8-inch square. If the vegan butter becomes quite soft, place in the freezer for about 10-15 minutes to make it easier to work with.

4. Roll out the chilled dough on a lightly floured surface into a 12-by-12-inch square. Place the butter square on the top of the dough square so the corners of the butter square point to the sides of the dough square doughnuts. (Diagram 1)

 

 

5. Fold the corners of the dough over the butter block to meet in the center and pinch edges of dough together so the seams are sealed and the butter block is completely enclosed and sealed into the dough. (Diagram 2)

 

 

If dough is very soft and vegan butter is very mushy, place on a plate, cover with plastic wrap, and place in the freezer for about 15 – 20 minutes. Roll out the dough into a 20-by-8-inch rectangle. Brush off excess flour and fold dough into thirds, like a letter. Cover with plastic wrap and chill for 45 minutes, then move to the freezer for 15 minutes. Repeat the folder, chilling, and freezer process 2 more times. (Diagram 3)

 

 

6. After the dough’s final fold, chilling, and freezing, roll out onto a lightly floured surface into a 6-by-18-inch rectangle. Use a dough cutter or pizza cutter to cut the dough into three 6-by-6-inch squares and stack the squares on top of each other. If the vegan butter is feeling mushy at this point already, give it a quick freeze and come back! Roll out the stacked squares into a 6-by-8-inch rectangle. Trust me—all of this folding, rolling, stacking, chilling, rolling, stacking, folding creates those deliciously flaky layers!

7. Finally, cut 12 doughnut shapes out of the dough using doughnut ring cutters or a 3”-diameter circle mold or cookie cutter and 1”-diameter mold for the doughnut “hole”. Place on a parchment- or wax-paper-lined baking sheet. Cover the doughnuts loosely with plastic wrap and let rise in a warm place about 30 minutes. Transfer to the freezer and chill for about 10 to 15 minutes.

Filling
Meanwhile, preheat oil in a large pot or very large cast iron skillet, at least 2” deep, to 350ºF. Make your filling: in a blender, food processor, or by hand, mix together Tofutti Better Than Cream Cheese and blackberry jam until very smooth. Place mixture in a piping bag with a long, thin tip attached, or in an injector.

Lemon Glaze
Make your glaze: with a fork, mix together all ingredients—powdered sugar, lemon juice, and lemon zest. Cover with plastic wrap and set aside.

Frying
Once your dough has risen and your oil is heated to 350º, begin to fry donuts, in batches. Don’t crowd! Place on a paper-towel-lined plate to cool.

Filling & Glazing
Insert long, thin piping tip or injector into the side of your doughnuts and fill a little; repeat this process three more times at regular intervals until doughnut is “filled”. Repeat with remaining doughnuts. Finally, glaze your doughnuts: either drizzle glaze with a fork over filled vegan doughnuts or dip tops-down in a bowl of glaze then let dry on a cooling rack. Devour!

Visit Cheryl at TheStylistQuo.com and TheLaidbackVegan.com.

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

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Vegan Coconut Doughnuts

Vegan Coconut Doughnuts with Cream Cheese Frosting

 

“Vegan Coconut Doughnuts”

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

Ingredients:

Vegan Doughnut Dough
2 cups all-purpose flour, we used unbleached organic
1/3 cup sugar
1 tsp. salt
2 tsp. coconut extract
3 Tbsp. vegan butter, at room temperature
1 Tbsp. sugar
3/4 cups warm almond milk
1 packet dry yeast
Oil to fill up to 1/2 a pot for frying doughnuts

Cream Cheese Frosting
4 oz. Tofutti Better Than Cream Cheese
2 oz. vegan butter, room temperature
1 tsp. coconut extract
3/4 cup powdered sugar
sweetened coconut to sprinkle on top of the frosting

(cooking tools: parchment paper, round cutters)

Directions:

Vegan Doughnut Dough
In a mixing bowl, whisk together the warm almond milk, 1 Tbsp. of sugar, and the yeast packet. Cover the bowl with a paper towel for 10 minutes. Allow the yeast mixture to double in size.

In a large mixing bowl, sift together the all-purpose flour, 3/4 cups sugar, and salt.

When the yeast mixture is ready, add the vegan butter to the yeast allowing it to fully melt. Add the coconut extract to the yeast. There is no need to stir the vegan butter or extract into the yeast mixture. Pour half of this into the dry ingredient bowl, and begin to mix in with your hands.

Then pour the second half into the dry ingredient bowl, and finish incorporating the flour and forming a dough ball. The dough will be very sticky.

Dust all-purpose flour onto a clean, flat surface. Place the sticky dough ball down, and begin to fold the dough. You will be folding and incorporating flour until it is no longer sticky and forms one homogeneous ball. This is approximately 40-50 folds.

Place the dough in a bowl, and cover with saran wrap or place a plate on top of the bowl. Allow the dough to rise to about 2 1/2-3 times the original size. This takes approximately one hour.

When the dough has risen, dust all-purpose flour on a flat, clean surface and pat the dough down. If you have a rolling pin, roll out the dough until slightly thicker than a 1/4 inch. Using a cookie cutter, pick your doughnut size. We used a 4″ round cutter and a 1″ hole. Tip: If you don’t have cookie cutter, you could always use a cup or another tool to make a round cut.

Place your cut out doughnuts and doughnut holes on parchment and allow them to rest for 10 minutes. They will rise.

Fill a pot about half full with oil and bring the oil to a temperature not exceeding 400°F. 375°F is ideal.

Once the oil is ready, and the doughnuts have rested, place a doughnut in the oil. It will float, and brown on one side. Flip the doughnut with a fork when it is golden brown. Remove from the oil when both sides are golden brown and place on a plate with a napkin to catch excess oil. Place to the side on parchment paper. Repeat steps until all doughnuts are cooked.

Cream Cheese Frosting
In a mixing bowl, using a hand mixer, cream together the Tofutti Better Than Cream Cheese, vegan butter, and coconut extract.

Add in half the powdered sugar. Continue mixing. Once incorporated, add in the second half of the powdered sugar. Mix until well blended and there are no lumps.

Store in the fridge while the doughnuts cool. It’s good to stiffen the frosting in the fridge before use too.

Once the doughnuts are cooled, and the frosting chilled, spread the frosting on the top of each doughnut. Sprinkle the frosting with sweetened coconut.

Best served the day you make them. Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Vegan Raspberry Lime Cheesecake

Vegan Raspberry Lime Cheesecake

“Vegan Raspberry Lime Cheesecake”

Ingredients:

Crust
2 1/2 cup finely ground dairy-free graham cracker crumbs (store-bought or homemade)
1/2 cup white granulated sugar
10 T. melted coconut oil

Filling
4 8-ounce packages Tofutti Better Than Cream Cheese
1 1/4 cup organic cane sugar or other white granulated sugar
Egg replacer for 4 eggs
1/3 cup Tofutti Sour Supreme, plus more for topping
1/8 t. sea salt
3 T. fresh lime juice

Raspberry Sauce
1 12-ounce package frozen raspberries, thawed slightly
1/2 cup white granulated sugar
1 T. cold water
1 t. cornstarch

Directions:

1. Preheat the oven to 350 F. Grease a 9-inch spring form pan well with dairy-free soy margarine or coconut oil, greasing the bottom of the pan thoroughly as well as the sides. Set aside.

2. Prepare the crust. In a small mixing bowl, combine the graham cracker crumbs and sugar until well mixed. Add in the melted coconut oil and mix until the mixture is moist and consistent throughout. (It will still feel a little crumbly, but should be able to be pressed together with your fingers.) Press the crust evenly into the bottom of the prepared pan and up the sides, and place in the oven for 5 minutes. Remove and let cool while preparing the filling.

3. Prepare the filling. Combine Tofutti Better Than Cream Cheese and sugar in the bowl of a standing mixer with a paddle attachment (or, alternatively, in a large mixing bowl using a hand mixer). Beat the Tofutti Better Than Cream Cheese with the sugar until the sugar is combined: about 3 minutes on a medium-speed setting. Add in the egg replacer, beating well to combine, followed by Tofutti Sour Supreme, sea salt, and lime juice.

4. Bake. Pour the filling into the prepared crust, and bake for 1 hour to 70 minutes. (The filling will puff up slightly in the oven and then sink slightly when removed.) Spread a few tablespoons of Sour Supreme over the surface of the cheesecake to fill in any cracks. Allow cheesecake to cool completely at room temperature on a wire cooling rack, and then transfer the cheesecake to the refrigerator to set for 4 hours to overnight.

5. Make the Raspberry Sauce—and serve! Place the frozen berries and sugar in a food processor or blender and process until blended. Pour into a small saucepan over medium heat. In a small cup, whisk together the cold water and cornstarch until the cornstarch is dissolved. Add the cornstarch mixture to the berries mixture, and cook, stirring often, until the sauce thickens just slightly and the raspberries break down as much as you’d like them to—about 2-4 minutes. Pour sauce over cheesecake and serve immediately.

(As with any recipe that’s written for alternative diets or persons with allergies, make sure to read ingredient labels.)

Created exclusively for Tofutti Brands, Inc. by Ashley Adams over at About.com: Dairy Free Cooking.

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