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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Deux Icy le Lollipops avec Tofutti

Deux Icy le Lollipops avec Tofutti

Sucette glacee au gâteau au fromage à la fraise et à la noix de coco

Ingrédients

225 gr de Tofutti Better Than Cream Cheese
250 ml lait de coco
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
500 gr de fraises

Préparation

Mettez Tofutti, lait de coco, la canne à sucre et le jus de citron dans un mélangeur. Mélanger jusqu’à obtenir un mélange crémeux. Ajouter les fraises et mélanger à nouveau jusqu’à consistance crémeuse. Verser le mélange dans des moules et ajouter des bâtons de bois. Congeler jusqu’à ce qu’ils aient complètement guéri.

Sucette glacee au gâteau au fromage et à la crème de banane

Ingrédients

500 gr de bananes coupées en tranches
225 gr de Tofutti Better Than Cream Cheese
250 gr de crème fraiche pour végétarien
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
1 cuillère à café d’extrait de vanille

Facultatif: Crackers graham écrasés sans gluten

Préparation

Mettre la Tofutti, la crème pour végétarien, le sucre de canne, le jus de citron et l’extrait de vanille dans un mixer. Mélangez jusqu’à obtention d’un mélange bien crémeux, puis ajoutez les bananes. Mélangez encore jusqu’à obtention d’un mélange crémeux. Versez dans des moules à glace et ajoutez sur le dessus les biscuits de Graham sans gluten (facultatif). Versez dans les moules pour, ajoutez les bâtonnets en bois et congelez jusqu’à ce qu’ils se soient complètement durcis.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Strawberry Coconut Cheesecake Pops & Banana Cream Cheesecake Pops

StrawberryBananaBananaCheesecakePops

Strawberry Coconut Cheesecake Pops

Ingredients

8 oz Tofutti Better Than Cream Cheese
1 cup coconut milk
1/3 cup organic cane sugar
1 tbsp fresh lemon juice
2 cups strawberries

Directions

Place Tofutti Better Than Cream Cheese, coconut milk, cane sugar, and lemon juice in food processor. Blend until smooth. Add in strawberries and blend until smooth again. Pour mixture into popsicle molds, add sticks and freeze until solid.

Banana Cream Cheesecake Pops

Ingredients

2 cups firm bananas, sliced
8 oz Tofutti Better Than Cream Cheese
1 cup vegan cream substitute
1/4 cup organic cane sugar
2 tbsp lemon juice
1 tsp vanilla extract

Optional: Crushed gluten-free graham crackers

Directions

Place Tofutti Better Than Cream Cheese, vegan cream substitute, cane sugar, lemon juice and vanilla extract into food processor. Blend until smooth, and then add in the bananas. Blend again until smooth. Pour into popsicle molds and add optional crushed gluten free graham crackers to the top. Put sticks in and freeze until solid.

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

Cliquez ici pour la traduction française.

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Strawberries ‘n Cream Vegan French Toast

Strawberries ‘n Cream Vegan French Toast

“Strawberries ‘n Cream Vegan French Toast”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Breakfast is the most important meal of the day, and it can be the most fun and delicious too. This light and fluffy recipe has strawberries and cream for the most delightful breakfast you’ve ever had!

Ingredients:

Batter:
2 ripe bananas
1 cup almond milk or non-dairy milk
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp vanilla
coconut oil or vegan butter for greasing the pan

Filling:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
2 Tbsp. strawberry jam
2/3 cups chopped strawberries
8-12 1 in. thick slices of crusty Italian or French bread

Directions:

In a bowl, combine the Tofutti Better Than Cream Cheese, powdered sugar and strawberry jam until well mixed. Place in the fridge until ready to use.With a hand mixer or blender, blend together the 2 bananas, almond milk, nutmeg, cinnamon and vanilla until homogeneous.

Melt the coconut oil or vegan butter on a flat skillet over Med heat. When the pan is hot, quickly dip 2 bread slices into the batter mixture coating all sides well. Place on the skillet. Allow it to sit for 3 minutes, then flip. Flip again after another 3 minutes. And flip one last time after 3 more minutes. Allow for 6 minutes of cooking time on each side.

Place one cooked slice of French toast on a plate. Remove the strawberry Tofutti Better Than Cream Cheese mixture from the fridge and fold in the chopped strawberries.

Spread filling on the slice of French toast. Place a second slice of French toast on top.
Top with powdered sugar and maple syrup.

This recipe makes 4-6 stuffed French toast stacks.

Serve hot, Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Vegan Apple Pie & Vanilla Ice Cream

Vegan Apple Pie & Vanilla Ice Cream

All the homey goodness of Mom’s apple pie in an irresistible and simple-to-make ice cream. Cooking fresh apple puree into a deep, rich paste concentrates its lovely flavor and color while Tofutti Better Than Sour Cream balances its sweetness and insures a creamy and luscious texture.

“Vegan Apple Pie & Vanilla Ice Cream”

Ingredients:

Apple pie ice cream:
2 large red apples with a nice sweet-tart balance (I like Fuji), cut into 1/8ths and cored
2 tablespoons vegan butter (such as Earth Balance)
3/4 cup turbinado sugar, divided (use any granulated sugar you prefer)
1 teaspoon ground cinnamon
2 tablespoons arrowroot powder
1/2 cup unsweetened soy milk, divided in half (plain, vanilla or plain or vanilla lite will also work great)
1 cup plain soy creamer
1 teaspoon vanilla extract
1 1/2 cups Tofutti Better Than Sour Cream
*Optional (recommended) mix-in: pie crust pieces (recipe follows)
Garnish: reserved Pie Crust Pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces

In the bowl of a food processor, process apple until a textured puree forms. Melt vegan butter in a large cast iron skillet over medium-high, add 1/4 cup sugar and cinnamon, and cook, stirring continually, for a couple of minutes or until sugar is mostly dissolved. Add apple puree and cook, stirring frequently, for 7 to 10 minutes or until a thick paste-like puree forms; reduce heat if necessary to prevent scorching as the moisture evaporates. The texture will be similar to brownie batter and the apple flavor beautifully concentrated. Remove from heat.

In a small bowl, whisk together the arrowroot powder with 1/4 cup of soy milk until smooth. Set aside. Whisk together the remaining 1/4 cup soy milk, soy creamer, and 1/2 cup sugar in a medium (2-quart) saucepan over medium-high heat and bring just to a boil, whisking occasionally.

Remove from heat and quickly whisk in the apple puree, vanilla, and soy milk-arrowroot mixture until very smooth. Allow to cool to room temperature, whisk again, and then cover and refrigerate several hours or overnight until thoroughly chilled.

Whisk in Tofutti Better Than Sour Cream until completely incorporated and then freeze in an ice cream maker according to manufacturer’s directions. When it is almost frozen, add optional pie crust pieces and let churn a minute or so until they are well-distributed. Scrape ice cream into an airtight container and store in freezer. Serve garnished as desired with more pie crust pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces.

Ingredients:

Pie crust pieces:
1/2 cup unbleached all-purpose flour
1 tablespoon turbinado sugar, divided (use any granulated sugar you prefer)
Pinch salt
2 tablespoons melted vegan butter
2 tablespoons unsweetened or plain soymilk
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees and either lightly oil a baking sheet or line it with Silpat or parchment paper. In a small bowl, whisk together all ingredients, except cinnamon, using only 2 teaspoon of sugar. Make a well in the center of the flour mixture and add melted butter and soymilk, stirring with a fork until a moist dough comes together. Shape into a ball and then press dough into a thin 5.5 x 7.5″ rectangle directly on prepared baking sheet. Sprinkle remaining 1 teaspoon sugar over the top followed by ground cinnamon.

Bake for 15 to 17 minutes or until lightly golden brown and firm. It will crisp more as it cools. While crust is still warm, cut into 1/2-inch wide strips with a sharp knife to serve as a garnish. Or, cool the crust completely on a wire rack, break into pieces the size of large peas and store, covered, until time to add to the ice cream and/or use as a garnish.

Yields 1 quart.

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

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