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 Cheese. 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.

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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 Waldorf Panini

Vegan Waldorf Panini

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

“Vegan Waldorf Panini”

Here’s my favorite cold, creamy, and crunchy salad from my childhood made into a warm, toasted, grown-up sandwich for kids of all ages!

3 tablespoons Tofutti Better Than Cream Cheese, softened
2 tablespoons chopped walnuts (toast for even more flavor)
1 celery heart, sliced lengthwise into quarters, and finely chopped
1 date, finely chopped
Pinch sea salt and freshly ground black pepper
Pinch no salt all-purpose seasoning
Optional: 1-2 teaspoons minced fennel fronds
1/4 apple, cored and sliced very thin
1 bagel or sandwich roll, halved, or 2 slices whole grain bread

Preheat panini grill. In a small bowl, using a fork, combine all ingredients except apple and bread. Spread on bottom slice of bagel, roll or bread. Stack evenly with apple slices and top with remaining slice of bagel, roll, or bread. Grill for 2 to 3 minutes or until toasted and golden brown. Halve and serve immediately.

Note: If you have no panini maker, just prepare as a grilled cheese sandwich in a cast iron skillet using a little vegan butter or oil in the pan.

Yields 1 sandwich.

Visit Betsy at www.TheBloomingPlatter.com.

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

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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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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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