Cocktail Hors D’Oeuvre Sandwiches

Cocktail Hors D'Oeuvre Sandwiches

“Cocktail Hors D’Oeuvre Sandwiches”

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

A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread sandwiches, then cut into triangles.

Makes a little more than 1-1/2 cups spread, enough for 1 sleeve of cocktail bread.

Ingredients

5 oz. pkg. Veggie Deli Salami, processed in food processor till crumbly
8 oz. pkg. Tofutti Better Than Cream Cheese, plain
2/3 c. thinly sliced scallion, green and white part
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
freshly ground black pepper to taste

Directions:

16 oz. pkg. rye cocktail bread (by Rubschlager- the long skinny sleeve of rye or pumpernickel bread squares that show up like clockwork in markets for the winter holidays)

In mixing bowl combine processed veggie salami and Tofutti Better Than Cream Cheese. Mix with spoon till evenly distributed.

Add scallion, garlic and onion powders, salt and black pepper, stirring after each addition.

Evenly spoon about 1 tablespoon spread on 1/2 of the cocktail bread squares. Top with second slices. Press down a bit, then carefully stack and wrap in foil. Refrigerate till ready to serve – at least 2 hours before serving. This will help seal the bread to the spread and allow time for the flavors to mature.

When ready to serve, remove from foil. Cut each sandwich in half diagonally (into 2 triangles). Arrange decoratively on a serving platter, garnish with a green of some sort and serve. I used a leafy celery stalk from the inside of a bunch of celery as my garnish.

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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Grilled Peanut Butter and Tofutti Cheese Sandwich

Grilled Peanut Butter and Tofutti Cheese Sandwich

“Grilled Peanut Butter and Tofutti Cheese Sandwich”

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

Fresh Russian black bread spread with country-style dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.

Ingredients

2 slices Russian black bread
Poupon Dijon country-style mustard
Peanut butter, either creamy or natural (the type where the oil separates and rises to the top), at room temperature
8 oz. container Tofutti Better Than Cream Cheese, at room temperature and whipped in container with fork till fluffed
1 inch pieces sweet red roasted peppers, enough to cover one bread slice
3-4 sweet pickle slices
very thinly sliced sweet onion
salt & fresh cracked pepper
olive oil for frying

*Kalamata olives for garnish
*Kettle potato chips for accompaniment

Directions:

On one slice of bread, evenly spread about 1 tablespoon mustard. On second slice, evenly spread about 2 tablespoons peanut butter. Top peanut butter evenly with about 2 tablespoons Tofutti Better Than Cream Cheese. Sprinkle Tofutti cheese lightly with salt, then cracked pepper.

Place roasted peppers evenly on top of Tofutti cheese. Place pickle slices on top of mustard bread slice, then top pickles evenly with onion slices. Close sandwich.

Heat skillet, over medium-low heat, till hot. Add a couple tablespoons olive oil and some cracked pepper. Evenly distribute pepper in oil, by rolling skillet, then place sandwich in skillet. Brown on one side. Turn, re-oil skillet, then using flat pot lid or broad spatula, press sandwich down firmly. Cover skillet with lid and cook till cheese and peanut butter melt and sandwich is browned and hot throughout.

Transfer to serving plate. Do not cut sandwich. Serve whole for easier eating. Skewer 3 Kalamata olives with a toothpick and stick into top of sandwich. Arrange a couple handfuls of potato chips next to sandwich and serve.

Makes 1 sandwich.

Visit Sharon at www.chefdavies-tight.com.

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

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Vegan cheese buns

Vegan cheese bunsGolden brown bread and ooegy-gooey cheese…if that doesn’t soothe soul, what will? So feast your eyes on these “Cream Cheese Buns” from Pauline, a.k.a. Pau Pau, over at Vegan Pau Pau. They’d go perfectly with a your favorite slippers, a comfy chair, and a romantic comedy.

And Pau Pau’s vegan cheese buns are super easy to make. You’ll need some vegan butter, fresh yeast, sugar, a little salt, cardamom, flour, vanilla, and a scoop of Tofutti Better Than Cream Cheese. The finished recipe looks very yummy—total comfort food!

Be sure check out Pau Pau’s blog for exactly how to make her buns. Her pictures are great too. Nice job, Pau Paul!

Want more? Here are two recipes also made with Tofutti Better Than Cream Cheese: Vegan Lemon Ricotta Cheesecake and Creamy Vegan Green Chili Rice Casserole.

Via Vegan Pau Pau.

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Vegan Potato Pancakes

Vegan Potato Pancakes

“Vegan Potato Pancakes”

This is a guest post by Tofutti super fan Anthony.

Ingredients:

1/2 large potato, shredded
1 1/2 tablespoons pureed tofu
1 1/2 tablespoons Tofutti Better Than Sour Cream
1 tablespoon chives
1 tablespoon flour
1 tablespoon vegan bread crumbs
2 teaspoons chopped onions
1 tablespoon diced apples
1 1/2 teaspoons lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper

Directions:

Combine all ingredients. Mix well.

Form mixture into two pancakes.

Cook in pan over stove until golden brown.

Yields two potato pancakes.

All of us here at Tofutti thank Anthony for sharing his awesome recipe. Nice work!

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

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