Dark Chocolate Chunk Drop Cookies

Dark Chocolate Chunk Drop Cookies

“Dark Chocolate Chunk Drop Cookies”

This is a guest post by Jes Keim over at The Vegan Screen.

I just know you’ll love these cookies! Big chunks of dark chocolate make them simply irresistible. I dare you to eat just one!

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.

Ingredients

1/2 cup of Tofutti Better Than Sour Cream
1/3 cup of vegan margarine, softened
2/3 cup of cane sugar
2 tablespoons of ground flax seeds
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 cups of all-purpose flour
1 good quality dark chocolate bar (about 3.5 ounces), coarsely chopped

Directions

Using a food processor, mix the Tofutti Better Than Sour Cream and the margarine; add the sugar, flaxseeds, salt, vanilla, baking soda, and baking powder. Blend the mixture until well combined, stopping the food processor to scrape down the sides when necessary.

Add the flour and run the food processor until a loose dough forms; while the food processor is running add the chopped chocolate through the barrel and continue to run the food processor until the mixture is just combined. (You do not want to break down all of the chocolate—leave some chunks!)

Drop the dough onto the cookie sheets by the heaping tablespoon, leaving plenty of space between. Bake the cookies for 12-14 minutes, until set and slightly golden. Allow the cookies to sit on the pan for a minute or so, then transfer to a wire rack to finish cooling. Once cooled, store in a covered container. Enjoy!

Makes approximately 1 1/2 dozen cookies.

Visit Jes at www.theveganscreen.blogspot.com.

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

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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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Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting

Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting

Who doesn’t love carrot cake? The slightly sweet, cinnamon flavor of this rich cake filled with fresh grated carrots and luscious chunks of pineapple and walnuts is sure to bring you rave reviews. The addition of Tofutti Better Than Cream Cheese frosting, makes this dessert choice perfect for the dairy free diet.

Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting

Cupcake

Ingredients:

3 cups cake flour
2 cups sugar
2 t. cinnamon
1 1/2 t. baking soda
1 1/2 t. kosher salt
1 t. baking powder
1 can (8 3/4 oz.) crushed pineapple (Drain but SAVE THE JUICE)
3 eggs or substitute Flax mixture to replace eggs (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg. Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs)
1 1/2 cups salad oil
2 t. pure vanilla
2 cups fresh grated carrot
1 1/2 cups walnuts

Directions:

1. Mix flour, sugar, cinnamon, baking soda, salt, baking powder.
2. Drain the pineapple, and save the juice. (approx. 1/3 cup)
3. Add the pineapple juice, flax, oil, vanilla to the dry mixture and blend thoroughly.
4. Stir in walnuts, crushed pineapple and grated carrot. Mix well.
5. Line cupcake pan with paper liners.
6. Bake at 350 degrees for 30 to 35 minutes.
7. Cool completely before frosting the cupcakes.

Frosting

Ingredients:
1 1/2 cups Tofutti Better Than Cream Cheese
1/2 cup margarine
1 1/2 t. pure vanilla
1/4 t. kosher salt
3 cups Powdered Sugar
1 t. meringue powder
1 T. soy milk

Directions:

In large bowl with electric mixer, cream together Tofutti Better Than Cream Cheese and margarine. Add vanilla, kosher salt and meringue powder until just combined. Slowly add the sugar. If mixture appears too thick, add the soy milk a teaspoon at a time. Frost cupcakes and watch them disappear.

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