Lemony Ricotta Pancakes with Fresh Strawberries

Lemony Ricotta Pancakes with Fresh Strawberries

“Lemony Ricotta Pancakes with Fresh Strawberries”

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

This is the perfect light and lovely breakfast (or brunch) for a warm summer day: deliciously delicate ricotta pancakes topped with fresh strawberries and a maple lemon cream sauce, made with Tofutti Better Than Ricotta Cheese. Just add sunshine and you’ll have the beginnings of a perfect day!

Ingredients:

Lemony Maple-Ricotta Cream
1/2 cup Tofutti Better Than Ricotta Cheese

1 tablespoon soymilk (or your favorite non-dairy milk)

1 tablespoons confectioner’s sugar

1 tablespoon maple syrup

1/4 teaspoon almond extract

Process in food processor until smooth. The mixture will be creamy for drizzling; not fluffy.

Ricotta Pancakes
1 1/2 cup all-purpose flour (I use white whole wheat)

1/4 cup + 2 tablespoons natural sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cup soy milk (or your favorite non-dairy milk)

3/4 cup Tofutti Better Than Ricotta Cheese

3/4 teaspoon almond extract

Zest of 1/2 large lemon

Directions:

In a large bowl, stir together dry ingredients. Make a well in the center, pour in soy milk, and whisk just until combined. Add Tofutti Better Than Ricotta Cheese in several spoonfuls, and whisk into batter, along with almond extract and lemons zest. Avoid over-mixing.

Spray cast iron skillet with non-stick spray. (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.) Heat skillet over medium-high.

Make pancakes using a 1/4 cup measure, 3 at a time. Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside. Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside. Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.

Garnish top of stack as desired with fresh berries (strawberries are my favorite) lemon zest, and/or a sprinkle of confectioner’s sugar.

Yields 12 pancakes; 4 pancakes per serving.

Visit Betsy at www.TheBloomingPlatter.com.

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

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Gluten-Free Vegan Eggplant Rollatini

Gluten-Free Vegan Eggplant Rollatini

“Gluten-Free Vegan Eggplant Rollatini”

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

Ingredients:

1 large eggplant, or two smaller eggplants
16oz. Tofutti Better Than Ricotta Cheese
10 basil leaves
2 Tbsp. toasted pine nuts, chopped very fine
2 Tbsp. nutritional yeast
1 Tbsp. garlic powder
1 tsp. onion powder
1 Tbsp. dried parsley
salt & pepper
olive oil, for brushing eggplant
12 oz. of your favorite marinara sauce

Directions:

Preheat the oven to 375°F.

Cut off both ends of the eggplant. Stand up on it’s end, and cut down the side into 1/4″-1/2″ thick slices. If you have a mandolin you could slice it that way too.

Heat a grill pan on med/hi heat on the stove, and spray with a non-stick cooking spray.

Brush both sides of each slice of eggplant with olive oil. Grill both sides on the pan until eggplant is soft and flexible. Set to the side and allow to cool.

In a bowl, mix together the Tofutti Better Than Ricotta Cheese, chopped pine nuts, nutritional yeast, dried parsley, garlic powder, onion powder, and salt & pepper to taste.

Cut the 10 basil leaves using a chiffonade cut. Mix into the ricotta filling.

Lay a slice of eggplant flat on a clean surface. On the large end of the eggplant, place a large dollop of the ricotta filling and begin to roll it up.

Place each rollatini into a baking dish, seam side facing down, side by side. Cover with the marinara sauce.

Bake in the oven at 375°F for 15 minutes just to heat thoroughly. Serve hot, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

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

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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.

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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.

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Spinach & Tofutti Ricotta Cheese Stuffed Manicotti, with Creamy Sauce

Spinach & Tofutti Ricotta Cheese Stuffed Manicotti with Creamy Sauce

“Spinach & Tofutti Ricotta Cheese Stuffed Manicotti, with Creamy Sauce”

This is a guest post by Lesley from Lesley’s Vegan Kitchen.

Ingredients:
1 box (12 to 14 shells) manicotti noodles
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
1 (16 oz) container Tofutti Better Than Ricotta Cheese
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 tsp garlic powder
1 (12 oz) container Tofutti Better Than Sour Cream
1/4 cup Tofutti Better Than Cream Cheese
6 tbsp vegetable non-hydrogenated butter
12 tbsp of unbleached all purpose flour
4 cups vegetable broth (hot temperature)
Tofutti Mozzarella Cheese Slices, for topping

Directions:

Preheat oven to 350 degrees F.

For the Creamy Sauce:

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot vegetable broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Add Tofutti Better Than Sour Cream and Tofutti Better Than Cream Cheese.

For the Spinach & Tofutti Better Than Ricotta Cheese Filling:

In a large bowl, mix spinach, Tofutti Better Than Ricotta Cheese, salt, oregano, garlic powder, and basil. Stir together until blended.

Assemble Manicotti:

1. Spoon 1 cup of the creamy sauce over the bottom of your baking casserole dish.

2. Completely fill the precooked manicotti with the ricotta mixture, using a narrow spoon.

3. Arrange the stuffed pasta in a single layer in the prepared casserole dish. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells – if you run out of room in your pan, use a separate smaller pan to accommodate the extra. Spoon the remaining sauce over.

4. Arrange some Tofutti mozzarella slices on top.

5. Cover tightly with foil and bake for 25 minutes. Uncover and cook 10 more minutes, or until sauce bubbles along the edge.

6. Let the manicotti stand 5 minutes and serve.

Visit Lesley at www.lesleysvegankitchen.com and www.lesleycocinavegan.com.

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

Haga clic aquí para ver la receta en español.

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