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 Pumpkin Cheesecake Ice Cream

Vegan Pumpkin Cheesecake Ice Cream

“Vegan Pumpkin Cheesecake Ice Cream with ‘Graham Cracker’ Crumble Topping”

Pumpkin pie is usually a “’tis the season” dessert, but . . . it doesn’t have to be. With a little creativity, and a lot of spice, you can turn Tofutti Better Than Cream Cheese into a wonderful scoop of pumpkin cheesecake “ice cream.” Chilled, but not frozen, this delectable ice cream makes a beautiful, creamy mousse—especially when sprinkled with a graham cracker crumble.

And with a little more creativity, you can make it Kosher Parve too!

Ingredients:

Pumpkin Cheesecake Ice Cream:
8 ounces Tofutti Better Than Cream Cheese
1/2 cup sugar in the Raw natural turbinado sugar
1-15 ounce can Libby’s pumpkin puree
1-15 ounce can Coco Lopez Cream of Coconut
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
“Graham Cracker” Crumble Topping (recipe follows)

Place Tofutti Better Than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.” Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

Ingredients:

“Graham Cracker” Crumble Topping:
1 cup matzo meal
3 tablespoons Sugar in the Raw natural turbinado sugar
1/8 teaspoon sea salt
5 tablespoons melted Earth Balance Original Buttery Spread, melted
1 tablespoon pure maple syrup

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork. Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

Yields 1 quarter.

Note: For help making this recipe kosher parve, look for parve maple syrup, sea salt, ground spices, and vanilla extract, and brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

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

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Vegan potato candy

Vegan potato candyYou wouldn’t normally think of potatoes as candy, but now you can. Brook and Michael over at Being Vegan Eats have whipped up an interesting little recipe for “Vegan Irish Potato Candies.” Yup, you heard right. Potato candy. And they’re made with Tofutti Better Than Cream Cheese. Sweet!

To make these little treats, you’ll need vegan butter, vanilla, shredded unsweetened coconut, powdered sugar, nutmeg, cinnamon, cocoa powder, and Tofutti Better Than Cream Cheese.

After you’ve gathered all this stuff, it’s a lot of mixing, chilling, and rolling. Don’t worry, Brook and Michael explain how to make them in much better detail, all the more reason to visit their site. You’ll see that the finished candies look like itty-bitty potatoes. Pretty cool.

Thanks, guys. Great recipe!

Still hungry for potato? Here are two more spud-inspired recipes: Creamy Twice Baked Sweet Potatoes and Vegan Potato Pancakes. Yum! Starchy goodness…

Via Being Vegan Eats.

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Vegan Pumpkin Torte

Vegan Pumpkin Torte

This is a guest post by Rachel from Mom Vs. Food Allergy.

“Vegan Pumpkin Torte”

My husband’s grandmother and aunt are known for their egg and dairy laden Pumpkin Torte. It’s always at Thanksgiving and Christmas dinners, and it’s often requested even at birthdays throughout the winter. It’s a delicious, rich treat that I love, but once my son was diagnosed with egg and dairy (and many other) allergies it was out of the question for him. Then, last year he was diagnosed with a pumpkin allergy, so I made him a dairy and egg free sweet potato pie, which reminded me a lot of the coveted Pumpkin Torte.

The original torte and pie recipes inspired me to create a Vegan (and allergy friendly) Pumpkin Torte, and when making it for my son I will use sweet potatoes. I’m sure this will become a family favorite. Don’t be intimidated by the three layers, as each layer is broken down into simple steps. Trust me, it’s worth the effort!

Ingredients:

Crust:

2 cups crushed graham crackers (about 24 crackers)
1/2 cup vegan shortening, melted
1/2 cup sugar

Filling:

16 oz. Tofutti Better Than Cream Cheese
1 1/2 cup sugar
1 teaspoon vanilla extract
4 cups canned pumpkin (or canned sweet potato without syrup, draining syrup if needed)
2 teaspoons cinnamon
1 teaspoon salt
1/2 cup milk alternative, such as rice milk
1/4 cup cornstarch
1 can coconut milk
2 packets vegan gelatin

Directions:

Preheat oven to 350°F. Lightly grease a glass 9×13 baking dish.

To make the crust:

1. Mix the crushed graham crackers, melted shortening, and sugar in a medium bowl. Evenly and firmly pat into baking dish. Bake for 10 minutes until lightly toasted. Let cool about 10 minutes, then place in refrigerator.

To make the middle layer:

1. Melt Tofutti Better Than Cream Cheese on medium-high heat in small saucepan, stirring frequently. Continue to stir and cook the cream cheese until it is about halfway melted.

2. Add sugar and vanilla and stir well to incorporate.

3. Continue to stir frequently until cream cheese mixture is smooth and pourable.

4. Pour over graham cracker crust and return to refrigerator.

To make top layer:

1.In a medium saucepan, add pumpkin, cinnamon, sugar, and salt. Cook over medium-high heat until heated throughout, stirring frequently. This takes 6-8 minutes.

2. Once heated and smooth, set aside.

3. Whisk cornstarch into rice milk to remove any lumps. Once lumps are whisked out, pour into pumpkin mixture. Mix well with a spoon or whisk until color is uniform.

4. In a small saucepan, whisk coconut milk and gelatin well. Bring to a bubbly boil over medium-high heat. Reduce heat and boil for about 30 seconds-1 minute.

5. Quickly pour coconut milk mixture into pumpkin mixture. Stir really well until color is uniform and doesn’t look marbled.

6. Pour pumpkin mixture over cream cheese and crust layers.

7. Chill Pumpkin Torte in refrigerator, uncovered to prevent condensation, for 2-3 hours or until firm.

8. Set out for 20-30 minutes before serving. Store covered in refrigerator.

Visit Rachel at www.momversusfoodallergy.com.

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

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Cream cheese dirt, vegan-style

Cream cheese dirt, vegan-styleLooking to get your hands dirty? Then you’ve got to try this dirt recipe for “Vegan Dirt Cake” from Dana, a.k.a. Minimalist Baker. Its super sweet, fun to prepare, and Dana recommends making it with Tofutti Better Than Cream Cheese. Yay!

To whip this mess together – its not really a mess, its dirt – you’ll need to dig up some unsweetened vanilla almond milk or soymilk, sugar, cornstarch, powdered sugar, Dana suggests Tofutti Better Than Cream Cheese, full fat coconut milk (chilled overnight), and a package of vanilla sandwich cookies.

Get ready to crush some cookies! Dana goes into greater detail – even includes some cool pictures – but basically you need to pulverize the cookies, whisk the almond milk (or soymilk), mix it altogether, sprinkle cookie crumbs over it, and let it chill in the refrigerator overnight.

It’s a fun recipe – and you can take out some aggressive! Rawr! Nice work, Dana.

Now if savory is more your style, check out these Roasted Veggies Bites and Vegan Crab Rangoons, both are made with Tofutti Better Than Cream Cheese.

Via Minimalist Baker.

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