Gluten-Free Spaghetti Casserole

Gluten-Free Spaghetti Casserole

“Gluten-Free Spaghetti Casserole”

Gluten-free spaghetti layered with tofu and a blend of Tofutti dairy-free cheeses, fresh spinach and an artichoke and roasted pepper tomato sauce, seasoned with garlic and fennel. All topped with Tofutti Better Than Mozzarella Cheese singles and baked till hot and melted!

*Preheat oven to 375 degrees.

What you’ll need . . .

Sauce
1/4 c. extra virgin olive oil
1 c. diced onion, 1/2 inch squares
14 oz. can quartered artichoke hearts, including liquid – finger through them to discard outer, large, tough petals
5 fresh garlic cloves, finely chopped
1 t. salt
2 c. diced sweet red roasted peppers, 1/2 inch squares, including 1/2 c. liquid from jar/can
20 or so pitted Kalamata olives, coarsely chopped
28 oz. can petite diced tomatoes, drained – reserve liquid
28 oz. can tomato puree
1 T. ground fennel seed
2 t. garlic powder
2 t. dried basil
1 t. dried oregano
1/2 t. cinnamon
1/2 t. ground allspice
1/4 t. red cayenne pepper
1 t. sugar
2 t. liquid smoke
freshly ground black pepper to taste
1/2, 6 oz. can tomato paste mixed in bowl with reserved tomato liquid from tomatoes till smooth

How to make the sauce . . .

In extra-large skillet, over medium heat, melt olive oil. Add onion and saute till wilted. Add artichokes plus liquid from can, fresh garlic and salt. Cook 5 minutes.

Add roasted peppers plus liquid from jar and olives. Cook 10 minutes.

Add tomatoes, tomato puree, fennel, garlic powder, basil, oregano, cinnamon, allspice, red cayenne pepper, sugar, liquid smoke and freshly ground black pepper to taste, stirring after each addition. Stir well, cover and cook on low heat for 30 minutes.

Add tomato paste/liquid mix. Stir well, adjust for salt and seasoning. Cook 10 more minutes, uncovered, remove from heat and set aside till ready to use.

More stuff . . .

Filling
16 oz. container Tofutti Better Than Ricotta Cheese
8 oz. container Tofutti Better Than Cream Cheese Herbs & Chives, at room temperature
12.3 oz. pkg. extra firm silken type tofu, rinsed
1-1/2 t. salt
2 t. garlic powder
1 t. sugar
1/2 t. dry mustard
2 T. (level) cornstarch

Making the filling . . .

Combine Tofutti Better Than Ricotta Cheese, Tofutti Better Than Cream Cheese, tofu, salt, garlic powder, sugar and dry mustard in large bowl. Mash with potato masher till as evenly smooth as you can get it.

Sift 1 tablespoon of cornstarch on top of mixture. Immediately mash till thoroughly incorporated. Then sift the second tablespoon of cornstarch and incorporate in the same way. Set aside.

Putting the whole thing together . . .

16 oz. pkg. gluten-free spaghetti, I used Barilla brand available in most markets – cooked according to package instructions, minus a minute or two, since it will cook more in the oven; drained in colander and rinsed under cold water till cold
4 heaping c. fresh baby spinach leaves
8 single slices Tofutti Better Than Mozzarella Cheese singles

1. In a 9 x 13 inch baking dish spoon 2-3 cups sauce evenly on bottom.

2. Top sauce evenly with 1/2 of the spaghetti.

3. Top spaghetti evenly with 1/2 of the spinach leaves.

4. Top spinach evenly with 1/4 of the filling.

5. Top filling with about 4 cups sauce, followed by remaining remaining spaghetti, followed by remaining spinach, followed by remaining filling.

6. Top filling evenly with 8 Tofutti cheese singles.

7. Top Tofutti cheese singles with about 2 cups sauce.

Be sure to submerge all spaghetti ends that may pop up along the sides. You’ll have sauce leftover. Reserve for other use.

Bake in preheated 375 degree oven, uncovered, for 45 minutes. Remove from oven. Let set 10 minutes before cutting into squares, or if spooning from the dish, serve immediately. If desired, drizzle each serving with a little extra virgin olive oil. A green leaf salad served with a homemade oil and vinegar dressing goes well with the flavors and textures of this casserole.

Serves 8 to 12.

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

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Gluten-Free Broccoli Corn Chowder

Gluten-Free Broccoli Corn Chowder

“Gluten-Free Broccoli Corn Chowder”

Perfect for savory lovers, this hearty chowder is made with pan-fried potatoes, fresh corn off the cob, sautéed celery and onion, soy bacon bits and broccoli cuts—all steeped in a white wine and sage creamy Tofutti Better Than Sour Cream broth.

Ingredients

Corn:
3 fresh ears of ‘butter/sugar’ corn on the cob, shucked

Place ears of corn in large pot with 8 cups water. Bring to boil, then cover and cook till tender. Remove corn, then strain liquid. Return liquid to pot, then cut corn kernels from cobs and place in pot. Set aside.

Ingredients

Chowder:
1 stick (1/2 c.) gluten-free margarine
2 c. sliced or diced celery, including some inner stalks and leaves
2 c. diced onions, 1/2 inch squares
1 t. salt
6 medium russet potatoes, peeled and cut into 1/2 inch cubes
1 t. salt
14 3/4 oz. can gluten-free cream style corn
2 c. non-dairy creamer, full strength
3 c. froz. broccoli cuts
3 T. soy bacon bits (gluten-free)
2 t. liquid smoke
1 t. garlic powder
1 t. onion powder
1 t. dry mustard
1 t. turmeric
1 t. dried rubbed sage (or 1/2 t. ground)
1/4 t. red cayenne pepper
freshly ground black pepper to taste
2 t. additional salt
1 c. dry white wine mixed in bowl with 1/2 c. cornstarch till dissolved
2, 12 oz. containers Tofutti Better Than Sour Cream (1 for the chowder and 1 for an
paprika (garnish, optional)
fresh rosemary sprigs (garnish, optional)

In extra large skillet, over medium heat, melt margarine. Add celery, onion and salt. Sauté till partially wilted.

Add potato cubes and salt to celery and onion. Stir to coat with margarine, then saute till potatoes become translucent. Raise heat to medium-high, then cook till charred on some sides. Add saute to water and corn in soup pot, and cook over medium heat till potatoes are tender throughout.

Add cream style corn, non-dairy creamer, broccoli cuts, soy bacon bits, liquid smoke, spices and herbs, stirring after each addition. Cook till chowder reaches a slow boil.

Add white wine/cornstarch mixture, stirring continuously till thickened. Reduce heat to low and cook for 15 minutes.

Add 1 container Tofutti Better Than Sour Cream, stirring to thoroughly incorporate. Cook 10 minutes, then remove from heat till ready to reheat and serve.

To serve: Ladle into soup bowls, top each with a dollop of Tofutti Better Than Sour Cream, a sprinkle of paprika and a fresh sprig of rosemary. When eating, submerge the rosemary sprig in the chowder for a delectable fresh herb flavor, enhancing the overall flavor achievement.

Leftovers are great the next day! A bonus: As the chowder sets, it develops a mild cheddar cheese taste from the combination of the white white, spices and Tofutti Better Than Sour Cream.

Makes 15 1/2 cups.

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

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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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Gluten-Free Spinach Pie

Gluten-Free Spinach Pie

“Gluten-Free Spinach Pie”

Made with caramelized mushroom and red onion, fresh cooked spinach, capers, mint and garlic. Topped with Tofutti Better Than Cream Cheese garlic mashed potatoes! This hearty dish will satisfy your cravings for “cheesy” comfort food, and it’s gluten-free . . . so no need to worry about tummy problems.

Preheat oven to 375 degrees.

Ingredients

Cooked spinach:
2 lbs. fresh spinach

Place about 3 inches water in large soup pot and bring to boil. Add 1/3 of the spinach, submerge, then add the rest, turning and submerging till the spinach wilts. Cook, turning often until tender and still bright green. Drain in colander.

When cool enough to handle, gather in a ball and squeeze repeatedly to remove all moisture, or place in a tofu towel, twist and squeeze untill as dry as you can get it. Chop finely on cutting board and set aside.

Ingredients

Pie Filling:
16 oz. pkg. extra-firm water-packed tofu, rinsed (gluten-free)
1 t. salt
1 t. garlic powder
1/2 t. dried dill weed
1/2 t. turmeric
2 T. sm. capers plus 1 T. brine from jar
2 t. liquid smoke
2 T. whole grain mustard
2 t. light brown sugar
1/4 t. red cayenne pepper
1/8 t. ground nutmeg
2 T. cornstarch
8 oz. container Tofutti Better Than Cream Cheese

Either cover tofu block with several layers of paper towels or place in tofu towel and twist and squeeze to remove as much liquid as possible. Tofu should look like dry curd. Place in large bowl.

Add remaining ingredients up to and including nutmeg. Mash with potato masher after each addition to evenly distribute ingredients.

Place cornstarch in a wire mesh strainer over the bowl and sift onto the tofu. Immediately mash into the tofu to distribute evenly throughout.

Now add Tofutti Better Than Cream Cheese. Mash and stir to completely incorporate into the tofu. Set aside.

Ingredients

Saute:
3 T. extra virgin olive oil
1 lb. white, button mushrooms, cut into no larger than 1/2 inch cubes
1 lg. red onion, peeled and cut into 1/2 inch squares
1 t. salt
1 t. garlic powder
1 t. onion powder
1/8 t. ground allspice
freshly ground black pepper to taste
1 rounded T. gluten-free soy bacon bits
4 fresh garlic cloves, peeled and finely chopped
chopped spinach
1/2 t. additional salt
1 t. additional garlic powder
1/2 t. dried mint.

In extra-large skillet, over medium-high heat, melt olive oil. Add mushrooms, red onion and salt. Saute till water begins to release from mushrooms.

Add garlic and onion powders, ground allspice, black pepper as desired, soy bacon bits and fresh garlic. Stir well, reduce heat to medium, then saute, stirring occasionally, till mushrooms reduce significantly in size and onion is soft and sweet.

Add the chopped spinach, additional salt and garlic powder, and mint to the skillet. Using the sharp edge of a pancake turner, chop the spinach further, while evenly dispersing it throughout the mushrooms. Lift and turn the mixture repeatedly while it cooks to evaporate as much liquid as possible. Turn off heat and set aside.

Ingredients

Potatoes:
2 c. boiling water
1 t. salt
1 t. garlic powder
2 c. instant mashed potatoes (Idahoan brand is gluten-free and is what I used for this recipe with excellent results)
freshly ground black pepper to taste
dash nutmeg
4 oz. Tofutti Better Than Cream Cheese, at room temperature (half a container)

Combine boiling water, salt and garlic powder in large bowl. Stir to dissolve. Immediately add instant potatoes. Stir well with fork till all potato flakes are thoroughly moistened. Add black pepper and nutmeg; stir to evenly distribute.

Place Tofutti Better Than Cream Cheese in separate bowl. Using the back side of a spoon, mash and stir till fluffed up and creamy. Add to potatoes, mashing and stirring to completely incorporate into the potatoes till smooth and potato ‘dough’ forms a ball.This will take a few minutes. The potato ‘dough’ will be thick. Form into a smooth round ball in the bowl and set aside.

Assembly:

You’ll need 1 T. gluten-free margarine, paprika for garnish, and lemon wedges for garnish.

1. In an 8 x 8 inch baking dish evenly spread one half of the spinach/mushroom mixture.

2. Top evenly with all of the tofu mixture.

3. Then top the tofu mixture evenly with the remaining spinach/mushroom mixture.

4. Place the smooth ball of potato ‘dough’ on board. Using fingers, gently and evenly flatten dough to form a square the size of the top of the baking dish, pushing a little more ‘dough’ to the edges, raising it like you would do with a pizza dough, while keeping the entire surface smooth.

Wet a pancake turner; slip it underneath the dough around all sides to loosen it from the board, then slide your hands and lower arms under the dough. Lift and place on top of casserole, form-fitting it to the inside of the dish.

5. Melt 2 tablespoons gluten-free margarine. Brush gently over all surfaces. Bake uncovered in preheated 375 degree oven for 30 minutes. Then, put it under the broiler for a couple minutes longer till liquid from the margarine evaporates and top becomes golden. Watch carefully that top doesn’t burn.

Remove from oven, sprinkle with paprika, then let set about 10 minutes before cutting or spooning to serve. Garnish each plate with a lemon wedge to squeeze over each serving.

Note: Because the potato ‘dough’ is thick and smooth, it won’t spread evenly without dislodging the pie layers, thus the reason for forming the dough before placing it on top of the pie.

Serves 6-12.

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

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Gluten free pumpkin cheesecake

Gluten free pumpkin cheesecakeHere’s a great recipe for “Pumpkin Cheesecake” – perfect timing for Thanksgiving – and its a vegan and gluten free pumpkin cheesecake. Casey over at Casey Wilson – The Nut whipped it up! Yup, that really is the name of her blog. Makes sense, Casey is a health nut. Anyway, she made a very tasty looking cheesecake…

The ingredients are an awesome mix of flavors. You’ll need pecans, oats (gluten-free), coconut oil, molasses, cinnamon, ginger, tofu, pumpkin puree, coconut sugar, maple syrup, nutmeg, flaxseed, and…Tofutti Better Than Cream Cheese!

Just imagine all the sweet smells coming out of your oven! Fantastic job, Casey. You’re not a nut in our book!

Want more pumpkin inspired recipes? Give this Pumpkin Bundt Cake and these Chocolate Pumpkin Cupcakes a try, both are made with Tofutti Better Than Cream Cheese.

Via Casey Wilson – The Nut.

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