Vegan Spinach Dip

Vegan Spinach Dip

“Vegan Spinach Dip”

Ingredients:

8 oz. Tofutti Better Than Cream Cheese
3/4 cup Tofutti Better Than Sour Cream
10 oz. package frozen, chopped spinach (thawed)
1/2 cup red peppers, diced small
1/4 cup water chestnuts, diced small
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. dried parsley
1/2 tsp. dried dill
1/2 tsp. dried chives
1/2 tsp. black pepper
3/4 tsp. salt

Directions:

In a bowl, combine the Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream using a fork. Blend until there are no lumps.

Mix in the garlic powder, onion powder, dried parsley, dried dill, dried chives, black pepper and salt.
Press the water out of the thawed package of frozen, chopped spinach.

Add the spinach, diced red pepper, and diced water chestnuts to the mixture. Blend well.

Place dip in the fridge and chill for about one hour before serving. Serve with bread or vegetables for dipping.

Visit Brook and Michael at BeingVeganEats.com.

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Gluten-Free Broccoli Corn Chowder

Gluten-Free Broccoli Corn Chowder

“Gluten-Free Broccoli Corn Chowder”

Perfect for savory lovers, this hearty chowder is made with pan-fried potatoes, fresh corn off the cob, sautéed celery and onion, soy bacon bits and broccoli cuts—all steeped in a white wine and sage creamy Tofutti Better Than Sour Cream broth.

Ingredients

Corn:
3 fresh ears of ‘butter/sugar’ corn on the cob, shucked

Place ears of corn in large pot with 8 cups water. Bring to boil, then cover and cook till tender. Remove corn, then strain liquid. Return liquid to pot, then cut corn kernels from cobs and place in pot. Set aside.

Ingredients

Chowder:
1 stick (1/2 c.) gluten-free margarine
2 c. sliced or diced celery, including some inner stalks and leaves
2 c. diced onions, 1/2 inch squares
1 t. salt
6 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 t. salt
14 3/4 oz. can gluten-free cream style corn
2 c. non-dairy creamer, full strength
3 c. froz. broccoli cuts
3 T. soy bacon bits (gluten-free)
2 t. liquid smoke
1 t. garlic powder
1 t. onion powder
1 t. dry mustard
1 t. turmeric
1 t. dried rubbed sage (or 1/2 t. ground)
1/4 t. red cayenne pepper
freshly ground black pepper to taste
2 t. additional salt
1 c. dry white wine mixed in bowl with 1/2 c. cornstarch till dissolved
2, 12 oz. containers Tofutti Better Than Sour Cream (1 for the chowder and 1 for an
paprika (garnish, optional)
fresh rosemary sprigs (garnish, optional)

In extra large skillet, over medium heat, melt margarine. Add celery, onion and salt. Sauté till partially wilted.

Add potato cubes and salt to celery and onion. Stir to coat with margarine, then saute till potatoes become translucent. Raise heat to medium-high, then cook till charred on some sides. Add saute to water and corn in soup pot, and cook over medium heat till potatoes are tender throughout.

Add cream style corn, non-dairy creamer, broccoli cuts, soy bacon bits, liquid smoke, spices and herbs, stirring after each addition. Cook till chowder reaches a slow boil.

Add white wine/cornstarch mixture, stirring continuously till thickened. Reduce heat to low and cook for 15 minutes.

Add 1 container Tofutti Better Than Sour Cream, stirring to thoroughly incorporate. Cook 10 minutes, then remove from heat till ready to reheat and serve.

To serve: Ladle into soup bowls, top each with a dollop of Tofutti Better Than Sour Cream, a sprinkle of paprika and a fresh sprig of rosemary. When eating, submerge the rosemary sprig in the chowder for a delectable fresh herb flavor, enhancing the overall flavor achievement.

Leftovers are great the next day! A bonus: As the chowder sets, it develops a mild cheddar cheese taste from the combination of the white white, spices and Tofutti Better Than Sour Cream.

Makes 15 1/2 cups.

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

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Cheese-cake marbré à l’orange

Cheese-cake marbré à l’orange

“Cheese-cake marbré à l’orange”

Ingrédients:

2 paquets de Better Than Cream Cheese de Tofutti
1/2 tasse de sucre de canne
Du substitut d’œufs (l’équivalent de deux œufs)
3/4 de tasse de Better than Sour Cream de Tofutti
1 1/2 cuillère à café de vanille
1 cuillère à café d’extrait d’orange
2 gouttes de colorant alimentaire jaune
1 goutte de colorant alimentaire rouge
1 biscuit prêt graham cracker crust sans gluten

Préparation:

Battez le Better than Cream Cheese de Tofutti avec le sucre de canne jusqu’à l’obtention d’une mousse. Ajoutez le substitut d’œufs et mélangez bien l’ensemble. Ajoutez progressivement le Better than Sour Cream de Tofutti et la vanille. Mettez une tasse du mélange final dans un bol et ajoutez l’extrait d’orange, du colorant alimentaire jaune et rouge jusqu’à ce que le mélange devienne orange.

Versez le reste du mélange incolore sur le biscuit graham cracker crust sans gluten. Ensuite, prenez des cuillerées de la pâte orange et déposez-les sur le dessus du mélange incolore. À l’aide d’un couteau, faites les marbrures délicatement.

Cuire au four à 350 degrés pendant 35 minutes environ. Laissez refroidir pendant 1 heure, puis mettez au réfrigérateur pendant 8 heures.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Orange Swirl Cheesecake

Orange Swirl Cheesecake

“Orange Swirl Cheesecake”

Ingredients

2 packages of Tofutti Better Than Cream Cheese
1/2 cup cane sugar
Egg replacement (enough for two eggs)
3/4 cup of Tofutti Better Than Sour Cream
1 1/2 teaspoon vanilla
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 prepared gluten-free graham cracker crust

Directions:

Beat Tofutti Better Than Cream Cheese and cane sugar together until fluffy. Add egg replacement and mix well. Add Tofutti Better Than Sour Cream and vanilla in gradually. Put one cup of the final mixture in a bowl and add in the orange extract, yellow and red food coloring until mixture is orange.

Pour the rest of the uncolored mixture into the gluten free graham cracker crust. Then take spoonfuls of the orange batter and drop them on top of the uncolored mixture. Using a knife, swirl the two mixtures together gently.

Bake at 350 degrees for about 35 minutes. Cool for 1 hour and then chill in the refrigerator for 8 hours.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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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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