Vegan Buffalo Chicken Dip

Vegan Buffalo Chicken Dip

“Vegan Buffalo Chicken Dip”

This is a guest post by Ashley Melillo.

Here is one of my favorite recipes, and it’s a perfect dip for the upcoming big game!

What you’ll need . . .

10 ounces vegan “chicken” strips or breasts (I use Gardein Chick’n Scallopini), grilled or cooked according to instructions
8 ounces Tofutti Better Than Cream Cheese
6 ounces mozzarella cheese substitute, like Tofutti mozzarella slices
1/2 cup buffalo sauce of choice, plus more for garnishing
4 scallions, chopped for garnish
Celery sticks, whole wheat pita chips, or tortilla chips for dipping

How to make it . . .

Heat oven to 350º F.

Shred or chop “chicken” strips.

In a small baking pan, spread tofutti evenly over bottom. Top with chicken, buffalo sauce, and mozzarella.

Bake for 20-25 minutes or until cheese is melted and sauce is bubbling.

Top with scallions and serve immediately.

Visit Ashley at www.blissfulbasil.com.

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

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Loaded Avocados

Loaded Avocados

“Loaded Avocados with Tofutti Chipotle Crema”

This is a guest post by Bianca Phillips.

Perfect for any fiesta . . . get a load of these “Loaded Avocados!”

What you’ll need . . .

Loaded avocados:
3 ripe but firm avocados
1 Tbsp. olive oil
1/2 large yellow onion, chopped
1 8-ounce package sliced mushrooms
3 cloves garlic, minced
1 14-ounce can black beans, drained and rinsed
1/4 cup water
2 Tbsp. nutritional yeast
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp cayenne pepper

For the crema:
1 cup Tofutti Better Than Sour Cream
2 chipotle peppers in adobo sauce, chopped
1 tsp. onion powder

How to make it . . .

Split the avocados, remove the pits, and place them rounded-side down on a plate.

Heat the oil in a large skillet. Add the onion and cook on medium-heat for 2-3 minutes or until it begins to soften. Add the mushrooms and saute for about 10 minutes to allow the mushrooms to cook down and the onions to begin to caramelize. Add the garlic, and saute a couple more minutes or until mushrooms and onions are soft.

Add the black beans, water, nutritional yeast, cumin, garlic powder, salt, and cayenne. Cook for about 5-7 minutes or until heated through and most of the water has been absorbed.

Meanwhile, in a blender, combine Tofutti Better Than Sour Cream, peppers, and onion powder. Blend until smooth.

To serve, spoon about a cup of the bean mixture over the avocado halves. Drizzle with chipotle crema and top with salsa.

Serves 3.

Visit Bianca at www.vegancrunk.blogspot.com.

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

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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 Ginger Beer Bean & Spinach Dip

Gluten-Free Ginger Beer Bean & Spinach Dip

“Gluten-Free Ginger Beer Bean & Spinach Dip”

Get ready to enjoy this amazingly savory spinach dip made with Bush’s Best Grillin’ Beans, ginger beer, fresh spinach, roasted peppers, corn and Tofutti Better Than Cream Cheese. Seasoned with garlic and rosemary. Topped with a dollop of 1/2 cup of Tofutti Better Than Sour Cream, and served with Popcorners Gluten-Free Popped Corn Chips!

Ingredients

Cooked spinach:
1 lb. fresh spinach

Place spinach in about 3 inches boiling water. Submerge and stir till tender. Drain well. When cool enough to handle, squeeze in tofu cloth, or by using hands, to remove all excess liquid. Chop finely on board, then set aside.

Ingredients

Dip:
22 oz. can Bush’s Best Grillin’ Beans, Bourbon and Brown Sugar flavor (These are vegan and gluten-free.)
12 oz. bottle ginger beer (I used Goya brand; they are gluten-free.)
2 T. extra virgin olive oil
1 t. garlic powder
1 t. onion powder
1/4 t. red cayenne pepper or more to taste
1 t. salt
freshly ground black pepper to taste
2-3 fresh rosemary sprigs for the dip, plus additional sprigs for garnish
1 c. diced sweet red roasted peppers, plus additional diced peppers for garnish
1 c. frozen. corn
finely chopped spinach (from above)
8 oz. container Tofutti Better Than Cream Cheese
2-3 T. Tofutti Better Than Sour Cream

2 pkgs. Pop Corners Gluten-Free Popped Corn Chips

Prepare spinach as instructed above and set aside.

Place beans in blender container and blend till smooth. Add 1 cup ginger beer and blend again till smooth.

Transfer to large skillet over medium heat. Add olive oil. Stir to incorporate the oil, then cook about 5 minutes, stirring often, till bean puree stops sticking to skillet.

Add garlic and onion powders, red cayenne pepper, salt, freshly ground black pepper and rosemary sprigs. Stir well, lower heat and cook another 5 minutes.

Add roasted peppers and corn. Stir and cook till corn is tender, and rosemary has flavored the beans. At this point, remove rosemary sprigs and discard.

Now add squeezed spinach. Stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in bowl. Mash and stir till fluffed up. Add to skillet and stir till completely incorporated into the beans and spinach. Salt to taste and remove from heat. Let set at room temperature till ready to serve.

When ready to serve, if dip has become too thick, then add a little ginger beer, a little at a time, to thin. (There will be extra, since you only used 1 cup.)

Transfer to serving bowl, about 1 1/2 cups. Top with Tofutti Better Than Sour Cream. Top sour cream with diced red peppers, that have been blotted with a paper towel. Place a fresh sprig of rosemary in the dip.

Place dip on platter, and surround with corn chips. Serve.

Notes: This dip can also be served cold. It will thicken considerably, so thin as desired (or not) with the ginger beer. Tastes great either way – at room temperature or cold.

Bush’s Grillin’ Beans come in two other flavors that are both vegan and gluten-free: Southern Pit Barbecue and Steakhouse Recipe. Experiment with both!

And Pop Corners come in two flavors that are also vegan and gluten-free: Kettle and Sea Salt. I used Kettle style for this recipe.

Makes 4 cups dip.

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

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Sour Cream Onion Dip

Sour Cream Onion Dip

“Sour Cream Onion Dip”

This is a guest post by Jillian Dalton over at Trick And Treat, Safe To Eat!

This dip is delicious and versatile, and because it doesn’t contain mayonnaise—it’s also egg-free! Even my dairy-addicted brother had no idea that I didn’t use regular dairy sour cream. What joy it brings me when I’m able to trick dairy lovers!

Ingredients:

2 Tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
About 1 and 1/2 cups finely diced yellow or Vidalia sweet onions (usually from one medium-large onion)
(1) 12 ounce tub of Tofutti Better Than Sour Cream
1/2 teaspoon ground white pepper
3/4 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Combine olive oil, diced onions and salt in a sauté pan over medium-low heat. Cover for the first 5-10 minutes of cooking time. Stir occasionally. Remove cover and cook for another 10 minutes, or until onions are caramelized—look for a nice tan color and soft texture.

Transfer the onions and remaining oil to a plate to cool, or place in refrigerator after a few minutes to speed up cooling. Once thoroughly cooled, add the onions to the Tofutti Better Than Sour Cream in a separate, chilled bowl.

Then add seasonings and salt. Stir well. Cover with plastic wrap and refrigerate for at least an hour before serving. Stir again, and garnish with fresh or dried parsley, celery sticks and/or celery leaves.

Visit Jillian at www.trickandtreatsafetoeat.wordpress.com.

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

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