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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Lemon Ricotta Cookies

Lemon Ricotta Cookies

“Lemon Ricotta Cookies”

This is a guest post by Christine Robyn.

These delicious lemon cookies are buttery on the outside and thanks to the Tofutti Better Than Ricotta Cheese, they are soft and cake-like on the inside—the perfect complement for afternoon tea or coffee. You can substitute orange juice and extract, and sprinkle poppy or chia seeds on top of them. Yum!

Ingredients:

Cookies
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup non-dairy margarine, softened
1 cup sugar
2 faux eggs (EnerG Egg Replacer works well)
1 (16 oz) container Tofutti Better Than Ricotta Cheese
1/2 cup unsweetened applesauce
3 tablespoons lemon juice

Glaze
1 cup powdered sugar
1 teaspoon lemon extract
1 tablespoon non-dairy milk
Poppy or chia seeds (optional for sprinkling)

Directions:

Cookies
1. Preheat the oven to 375 degrees F.
2. Lightly spray baking sheet with cooking spray.
3. Combine the flour, baking powder, and salt.
4. In a separate bowl beat the non-dairy margarine and sugar until fluffy.
5. Beat in the egg replacer, Tofutti Better Than Ricotta Cheese, applesauce, and lemon juice.
6. Stir in the dry ingredients.
7. Spoon heaping tablespoons of dough onto the greased baking sheet. Make sure to leave room between each cookie because they will spread out a bit.
8. Bake for 15-20 minutes, until the edges are slightly golden.
9. Remove from the oven and let the cookies cool completely before icing.

Glaze
Whisk the powdered sugar, lemon extract, and non-dairy milk.

Yields four dozen cookies.

Visit Christine at www.christinerobyn.com.

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

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Southern Style Biscuits

Southern Style Biscuits

“Southern Style Biscuits”

Ingredients:

2 cups flour
1 tbs baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs coconut oil
1 1/2 cups Tofutti Better Than Sour Cream
5 tbs cold vegan butter

Directions:

Preheat oven to 425°F. In a medium sized mixing bowl, combine the flour, baking soda, baking powder and salt. Add the coconut oil, Tofutti Better Than Sour Cream and vegan butter; mix well until a thick dough forms.

Place dough on a lightly floured surface and knead 5-6 times. Using a rolling pen (or your hands), roll dough into a circle, about 3/4″ thick. Cut out 12 biscuits with a biscuit cutter and place on a lightly floured baking pan (or use parchment paper).

Bake at 425°F for 12-15 minutes or until golden brown on top. Serve and enjoy!

Serving options: serve with vegan butter, jam, vegan gravy, honey or agave syrup. Add crumbled Tofutti American cheese slices and chives to the biscuit to make a savory version.

Created exclusively for Tofutti Brands, Inc. by Bonnie Forkner.

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Vegan Banana Bread

Vegan Banana Bread

“Vegan Banana Bread”

This is a guest post by Katie over at ClarksCondensed.

Ingredients:

3/4 cup vegan butter
2 1/2 cups white sugar
3/4 cup water
3 ripe bananas
1 cup chopped strawberries
1 1/2 teaspoon vanilla
1 1/2 teaspoon cinnamon
3 teaspoon baking soda
12 ounce Tofutti Better Than Sour Cream
4 1/2 cups flour (we used 1/2 white, 1/2 wheat)
1/2 cup sugar & 2 teaspoon cinnamon mix

Directions:

1. Preheat oven to 300 degrees.

2. Cream butter and sugar in a large mixing bowl.

3. Beat in water, bananas, strawberries, Tofutti Better Than Sour Cream, vanilla and cinnamon together in a large bowl.

4. Mix in salt, baking soda, and flour. If it is super liquidy, add 1/4 cup of flour more at a time.

5. Grease pans with cooking spray, and dust with the cinnamon sugar mixture.

6. Divide into pans and bake for about 60-70 minutes.

7. Let cool in pans 5 minutes, and then invert onto a cooling rack.

Visit Katie at www.clarkscondensed.com.

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

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Tofutti Chicken Parmesan Cutlet

Tofutti Chicken Parmesan Cutlet

Tofutti is featured in the latest edition of Joy of Kosher magazine! Here’s a recipe for chicken parmesan…

“Tofutti Chicken Parmesan Cutlet”

Ingredients:

4 skinless, boneless chicken breast
Pinch of salt, pinch of pepper, and 1/2 teaspoon
of granulated garlic and/or favorite seasoning
2 tablespoons all-purpose flour
4 cups of bread crumbs
1 jar of your favorite tomato marinara sauce
1 package of Tofutti mozzarella cheese slices
2 large eggs
1/2 cup Tofutti Better Than Ricotta Cheese
1/2 cup of Tofutti Better Than Cream Cheese

Directions:

1. Preheat an oven to 375°F.

2. Place chicken breast between parchment/wax papers on a cutting board. Firmly tenderize chicken with a meat mallet to about 1/2 inch thickness.

3. Mix bread crumbs, all-purpose flour, salt, black pepper or favorite all-purpose seasoning.

4. Beat eggs in a shallow bowl.

5. Dip chicken breast in eggs.

6. Transfer breast to breadcrumb mixture. Press breading into both sides.

7. In a large frying pan on medium-high heat add 1 cup of canola or vegetable oil.

8. Cook chicken until golden brown, about 4 minutes.

9. Mix the Tofutti Better Than Ricotta Cheese and the Tofutti Better Than Cream Cheese together.

10. Place chicken in a baking pan. Spread each cutlet with Tofutti Better Than Ricotta Cheese and Tofutti Better Than Cream Cheese mixture. Add 1-2 tablespoons tomato sauce per cutlet. Layer each cutlet with an equal amount of Tofutti mozzarella cheese slices, 2-3 per cutlet.

11. Bake in preheated oven until cheese melts, about 12 minutes. Cover with aluminum foil.

Serves 4

More recipes from Joy of Kosher magazine…

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