Gluten-Free Spaghetti Casserole

Gluten-Free Spaghetti Casserole

“Gluten-Free Spaghetti Casserole”

Gluten-free spaghetti layered with tofu and a blend of Tofutti dairy-free cheeses, fresh spinach and an artichoke and roasted pepper tomato sauce, seasoned with garlic and fennel. All topped with Tofutti Better Than Mozzarella Cheese singles and baked till hot and melted!

*Preheat oven to 375 degrees.

What you’ll need . . .

Sauce
1/4 c. extra virgin olive oil
1 c. diced onion, 1/2 inch squares
14 oz. can quartered artichoke hearts, including liquid – finger through them to discard outer, large, tough petals
5 fresh garlic cloves, finely chopped
1 t. salt
2 c. diced sweet red roasted peppers, 1/2 inch squares, including 1/2 c. liquid from jar/can
20 or so pitted Kalamata olives, coarsely chopped
28 oz. can petite diced tomatoes, drained – reserve liquid
28 oz. can tomato puree
1 T. ground fennel seed
2 t. garlic powder
2 t. dried basil
1 t. dried oregano
1/2 t. cinnamon
1/2 t. ground allspice
1/4 t. red cayenne pepper
1 t. sugar
2 t. liquid smoke
freshly ground black pepper to taste
1/2, 6 oz. can tomato paste mixed in bowl with reserved tomato liquid from tomatoes till smooth

How to make the sauce . . .

In extra-large skillet, over medium heat, melt olive oil. Add onion and saute till wilted. Add artichokes plus liquid from can, fresh garlic and salt. Cook 5 minutes.

Add roasted peppers plus liquid from jar and olives. Cook 10 minutes.

Add tomatoes, tomato puree, fennel, garlic powder, basil, oregano, cinnamon, allspice, red cayenne pepper, sugar, liquid smoke and freshly ground black pepper to taste, stirring after each addition. Stir well, cover and cook on low heat for 30 minutes.

Add tomato paste/liquid mix. Stir well, adjust for salt and seasoning. Cook 10 more minutes, uncovered, remove from heat and set aside till ready to use.

More stuff . . .

Filling
16 oz. container Tofutti Better Than Ricotta Cheese
8 oz. container Tofutti Better Than Cream Cheese Herbs & Chives, at room temperature
12.3 oz. pkg. extra firm silken type tofu, rinsed
1-1/2 t. salt
2 t. garlic powder
1 t. sugar
1/2 t. dry mustard
2 T. (level) cornstarch

Making the filling . . .

Combine Tofutti Better Than Ricotta Cheese, Tofutti Better Than Cream Cheese, tofu, salt, garlic powder, sugar and dry mustard in large bowl. Mash with potato masher till as evenly smooth as you can get it.

Sift 1 tablespoon of cornstarch on top of mixture. Immediately mash till thoroughly incorporated. Then sift the second tablespoon of cornstarch and incorporate in the same way. Set aside.

Putting the whole thing together . . .

16 oz. pkg. gluten-free spaghetti, I used Barilla brand available in most markets – cooked according to package instructions, minus a minute or two, since it will cook more in the oven; drained in colander and rinsed under cold water till cold
4 heaping c. fresh baby spinach leaves
8 single slices Tofutti Better Than Mozzarella Cheese singles

1. In a 9 x 13 inch baking dish spoon 2-3 cups sauce evenly on bottom.

2. Top sauce evenly with 1/2 of the spaghetti.

3. Top spaghetti evenly with 1/2 of the spinach leaves.

4. Top spinach evenly with 1/4 of the filling.

5. Top filling with about 4 cups sauce, followed by remaining remaining spaghetti, followed by remaining spinach, followed by remaining filling.

6. Top filling evenly with 8 Tofutti cheese singles.

7. Top Tofutti cheese singles with about 2 cups sauce.

Be sure to submerge all spaghetti ends that may pop up along the sides. You’ll have sauce leftover. Reserve for other use.

Bake in preheated 375 degree oven, uncovered, for 45 minutes. Remove from oven. Let set 10 minutes before cutting into squares, or if spooning from the dish, serve immediately. If desired, drizzle each serving with a little extra virgin olive oil. A green leaf salad served with a homemade oil and vinegar dressing goes well with the flavors and textures of this casserole.

Serves 8 to 12.

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

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Gingerbread Lemon Sandwich Cookies

Gingerbread Lemon Sandwich Cookies

“Gingerbread Lemon Sandwich Cookies”

If Santa is looking for an easy time sliding down all those chimneys . . . he’s out of luck! These “Gingerbread Lemon Sandwich Cookies” are going to make his descent a little snug. Ho! Ho! Doh!

What you’ll need . . .

Cookie
1 cup vegan sugar
1/4 cup finely smashed banana (about half a banana)
1/2 cup coconut oil (room temperature)
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves

Icing
4 oz. Tofutti Better Than Cream Cheese
2 cups powdered sugar
1 Tbsp. lemon zest
1 tsp. lemon extract
1/4 tsp. ginger

How to make it . . .

Prepare the cookie icing by mixing together the Tofutti Better Than Cream Cheese with the powdered sugar, lemon zest, lemon extract and ginger until well combined. Place in the fridge to thicken up for about one hour or more.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a mixing bowl, combine the vegan sugar and the smashed banana with a hand mixer. Next add in the coconut oil and the molasses, mix just until well blended.

Sift the all-purpose flour with the baking soda, cinnamon, ginger, nutmeg, salt and cloves. Fold the dry ingredients into the wet ingredients one half at a time. Mix just until incorporated. The dough will feel slightly dry.

Roll the dough into 34-36 individual balls, all the same size. Roll the dough balls into sugar, coating the outside. Place the balls on the cookie sheet and flatten with your hand to about a ¼ inch thick. The cookies will not spread much, so you can line them up fairly close together.

Bake in the oven for 10-12 minutes being careful not to over-bake. They will become crunchier as they sit.

Slide the parchment off the cookie sheet onto a flat surface. Allow the cookies to cool.

Remove the icing from the fridge. Using a pastry bag, place a circle of icing in the middle of the flat side of a cookie. Press another cookie on top.

Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Tofutti Peanut Butter Pumpkin Pudding

Tofutti Peanut Butter Pumpkin Pudding

“Tofutti Peanut Butter Pumpkin Pudding”

This is a guest post by Chef Sharon Davies-Tight.

Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice. Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust. *Except for the soy whipped cream, this recipe is gluten-free.

Ingredients

Pudding:
4 c. unsweetened almond coconut milk (Almond Breeze brand is gluten-free)
2 c. canned pumpkin
1/2 c. creamy peanut butter (Jif brand is gluten-free)
1/2, 8 oz. container Tofutti Better Than Cream Cheese
1 c. sugar
1/2 c. dark brown sugar
1 t. powdered ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1 t. vanilla extract
1/4 c. cornstarch mixed in cup with 1/2 c. almond coconut milk, till dissolved and smooth (this takes longer to dissolve, than when dissolved in water)

Preparation:

In extra-large saucepan, over medium-low heat, combine all pudding ingredients, except the cornstarch/milk, stirring with wire whisk till smooth after each addition. Cook for about 20 minutes, stirring often.

Add cornstarch/milk, stirring till thickened. Simmer at a very soft boil for about 10 minutes, again stirring often, being careful not to scorch bottom of pan.

Place piece of wax paper on surface of pudding while in saucepan, to prevent skin from forming. Cool at room temperature till warm. Whisk till smooth, then ladle into dessert cups. Refrigerate till cold.

When ready to serve: Top with coffee flavored soy whipped cream and a dash of cinnamon. Serve.

Makes 6-1/2 cups.

Soy whipped topping:

Whip 1 cup dairy-free soy ready to whip topping till it forms soft peaks. Add 1 teaspoon instant coffee, then continue to whip till coffee dissolves and topping achieves firmer peaks.

Visit Sharon at www.chefdavies-tight.com.

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

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Vegan Sweet Potato and Kale Cheesecake

Vegan Sweet Potato and Kale Cheesecake

“Vegan Sweet Potato and Kale Cheesecake”

This elegant-but-easy (stupid easy!) dish is the perfect way to use up leftover mashed sweet potatoes. Although leftover sweet potatoes are almost unheard of in our house! But after a recent dinner party, we had a little remaining. So this luscious cheesecake was what we whipped up. It’s perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

Ingredients:

Sweet Potato Chip Crust:
1 1/2 cups sweet potato chips “crushed” in food processor to yield 1/2 cup or slightly more crumbs
2 tablespoons melted vegan butter

Preparation:

Preheat oven to 350 degrees. Spray an 8-inch spring form pan with non-stick cooking spray. Using a fork, combine the crumbs and butter in a small bowl until butter is completely incorporated. Sprinkle crumbs evenly over bottom of the pan, and then gently press to mostly cover the bottom. Refrigerate while you prepare filling.

Ingredients:

Filling:
12 ounces extra firm tofu, gently pressed (not silken)
8 ounces Tofutti Better Than Cream Cheese
1/2 cup unbleached all purpose flour
1 1/2 cups mashed and seasoned sweet potatoes (be sure these have the full complement of vegan butter, sour cream, sea salt and pepper)
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 1/4 to 1 1/2 cups chilled kale pesto (use my delicious Kale, Pepita, and Sage Pesto recipe below or one of your own)

Topping: 1/2 cup Tofutti Better Than Sour Cream, 1 tablespoon per each of 8 slices
Garnish: Roasted pepitas
Optional Sidecar: Small clusters of red grapes

Preparation:

Place all ingredients, except pesto, topping and garnish in the bowl of a food processor, and process until thick, smooth, and completely combined, scraping down sides of bowl as necessary.

Gently spread half of filling evenly over crust, being careful not to disturb the crumbs. Top with pesto, spreading evenly, and finish with a final layer of remaining filling, spreading gently to seal to edges of pan. Bake cheesecake in center of oven for about 35 minutes or until edges are set and top appears dry; some minor cracking is to be expected. (If your mashed sweet potatoes were very moist, you may need to cook up to an additional 5 minutes.)

Remove to a wire rack and let cool completely. Cover and refrigerate. Remove from refrigerator about an hour before you plan to serve (or heat slices about 30 seconds in microwave), as it is best at room temperature or with some of the chill removed. Loosen edges with a thin knife blade before removing outside ring from spring form pan.

Slice and top each serving with a dollop of sour cream and a few roasted pepitas. Alternatively, spread the sour cream over the top of the cheesecake and sprinkle with the pepitas before slicing, especially if presenting the entire cheesecake at the table.

Serve, if desired, with small clusters of grapes on the side.

Ingredients:

Kale, Pepita, and Sage Pesto:
6 cups roughly chopped, lightly packed fresh kale
3/4 cup lightly roasted and salted pepitas
3 tablespoons nutritional yeast
1 1/2 tablespoons rubbed sage
Sea salt to taste (start with 1/2 teaspoon)
Freshly ground black pepper to taste (start with 1/4 teaspoon)
Juice of 1/2 small lemon
2 to 3 teaspoons maple syrup
3/4 cup olive oil

Preparation:

Place all ingredients except olive oil in bowl of food processor and pulse until very finely chopped, almost a paste. With motor running, drizzle in olive oil until all ingredients are completely combined, scraping down the sides of bowl as necessary. Adjust seasoning if desired and chill, covered.

Yields 8 servings.

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

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Vegan Smoked Salmon Spread

Vegan Smoked Salmon Spread

“Vegan Smoked Salmon Spread”

This is a guest post by Chef Sharon Davies-Tight.

Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Oh yes, it tastes and textures like smoked salmon! And . . . it is gluten-free!

Ingredients

3 lg. sun-dried tomatoes soaked in hot water till soft and pliable, blotted with paper towel to remove excess moisture, then chopped finely

5 pitted Kalamata olives, chopped finely and blotted with paper towel

1 T. capers, drained, blotted with paper towel, then chopped

2 T. finely diced sweet red roasted pepper, blotted with paper towel

1 T. prepared horseradish, blotted with paper towel

3 T. soy bacon bits (Betty Crocker brand is gluten-free)

1 t. sugar

1/4 t. salt

8 oz. container Tofutti Better Than Cream Cheese

Preparation:

Combine all ingredients in bowl. Stir well to incorporate all ingredients evenly and Tofutti Better Than Cream Cheese becomes an even color. Cover and refrigerate at least 2 hours before transferring to serving bowl. Surround with bread squares and crackers of choice.

You can also make hors d’oeuvre sandwiches by simply spreading on bread of choice, closing and cutting into bite-sized pieces.

Makes 1-1/4 cups

Visit Sharon at www.chefdavies-tight.com.

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

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