Lady Liberty Vegan Parfait

Lady Liberty Vegan Parfait

“Lady Liberty Vegan Parfait”

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

Here’s a patriotic—and delicious!—recipe, perfect for your 4th of July celebration . . . fireworks not included.

Cheesecake ingredients
6 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
1/8 cup almond milk or other non-dairy milk
1 tsp. vanilla extract
4 Tbsp. granola, we used almond vanilla granola

In a mixing bowl, combine all the cheesecake ingredients. With a hand mixer, blend the Tofutti Better Than Cream Cheese, powdered sugar, non-dairy milk and vanilla extract until very smooth. Cover and chill in the fridge for at least 4 hours before serving.

Strawberry compote ingredients
1 cup strawberries, chopped small
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the strawberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the strawberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use. (Repeat the process for the Blueberry compote.)

Blueberry compote ingredients
1 cup blueberries
1/8 cup sugar
1 tsp. lemon juice
1/4 tsp. corn starch
2 Tbsp. water

In a pot, combine the blueberries, sugar, lemon juice, cornstarch and water. Bring to a boil over Med/Hi heat and then reduce the heat to Med/Low and simmer for 15 minutes. Stir occasionally and smash some of the blueberries when they are soft. Remove from the heat and allow the compote to cool. Put in a container and store in the fridge until ready to use.

Making the parfait!
In a parfait cup, place 2 Tbsp. of the granola in the bottom of the cup. Next layer the blueberry compote, then the cheesecake filling, followed by the strawberry compote. Lastly, top it all off with 2 Tbsp. of granola.

This recipe makes 2 parfaits. Serve cold, Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Flaky Doughnuts with Blackberry-Cream Cheese Filling and Lemon Glaze

Flaky Doughnuts with Blackberry-Cream Cheese Filling and Lemon Glaze

 

“Flaky Doughnuts with Blackberry-Cream Cheese Filling and Lemon Glaze”

This is a guest post by Cheryl Malik over at The Laidback Vegan.

Ingredients:

Flaky Doughnuts Dough
4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
1 1/2 tablespoons softened vegan butter
1 cup water
1/2 cup alt-milk (like almond or soy; coconut might impart a “coconutty” taste here)
1 tablespoon dry active yeast
1 cup vegan butter, soft enough to work with (room temperature yields the “butter” too soft here; give vegan butter from a tub a few minutes on the counter before working with it, while the sticks need about 20 minutes on the counter)
oil (for frying)

Filling
1/2 cup Tofutti Better Than Cream Cheese
2 tablespoons blackberry jam

Lemon Glaze
1/2 cup powdered sugar
juice of 1/4 lemon
zest of 1/4 lemon

Directions:

Flaky Doughnuts Dough
1. In a small microwave-safe bowl, heat milk and water for a few seconds in the microwave until lukewarm. Whisk in the yeast and let stand about 5 minutes, or until the mixture begins to bubble.

2. To a stand mixer bowl add the flour, sugar, salt, 1 1/2 tablespoons softened vegan butter, and yeast mixture, and mix with paddle attachment until just combined, about 30 seconds to a minute. Scrape down sides of the bowl (if necessary) and mix again for another minute. Form a ball from the dough and place in a greased bowl. Cover with a damp, clean towel or with plastic wrap and place in a warm spot. Let rise until doubled in size, about 45 minutes to an hour. Punch down the dough, wrap, and chill for an hour.

3. Meanwhile, place the cup of vegan butter between two pieces of wax or parchment paper. With a rolling pin, flatten and shape into an 8-by-8-inch square. If the vegan butter becomes quite soft, place in the freezer for about 10-15 minutes to make it easier to work with.

4. Roll out the chilled dough on a lightly floured surface into a 12-by-12-inch square. Place the butter square on the top of the dough square so the corners of the butter square point to the sides of the dough square doughnuts. (Diagram 1)

 

 

5. Fold the corners of the dough over the butter block to meet in the center and pinch edges of dough together so the seams are sealed and the butter block is completely enclosed and sealed into the dough. (Diagram 2)

 

 

If dough is very soft and vegan butter is very mushy, place on a plate, cover with plastic wrap, and place in the freezer for about 15 – 20 minutes. Roll out the dough into a 20-by-8-inch rectangle. Brush off excess flour and fold dough into thirds, like a letter. Cover with plastic wrap and chill for 45 minutes, then move to the freezer for 15 minutes. Repeat the folder, chilling, and freezer process 2 more times. (Diagram 3)

 

 

6. After the dough’s final fold, chilling, and freezing, roll out onto a lightly floured surface into a 6-by-18-inch rectangle. Use a dough cutter or pizza cutter to cut the dough into three 6-by-6-inch squares and stack the squares on top of each other. If the vegan butter is feeling mushy at this point already, give it a quick freeze and come back! Roll out the stacked squares into a 6-by-8-inch rectangle. Trust me—all of this folding, rolling, stacking, chilling, rolling, stacking, folding creates those deliciously flaky layers!

7. Finally, cut 12 doughnut shapes out of the dough using doughnut ring cutters or a 3”-diameter circle mold or cookie cutter and 1”-diameter mold for the doughnut “hole”. Place on a parchment- or wax-paper-lined baking sheet. Cover the doughnuts loosely with plastic wrap and let rise in a warm place about 30 minutes. Transfer to the freezer and chill for about 10 to 15 minutes.

Filling
Meanwhile, preheat oil in a large pot or very large cast iron skillet, at least 2” deep, to 350ºF. Make your filling: in a blender, food processor, or by hand, mix together Tofutti Better Than Cream Cheese and blackberry jam until very smooth. Place mixture in a piping bag with a long, thin tip attached, or in an injector.

Lemon Glaze
Make your glaze: with a fork, mix together all ingredients—powdered sugar, lemon juice, and lemon zest. Cover with plastic wrap and set aside.

Frying
Once your dough has risen and your oil is heated to 350º, begin to fry donuts, in batches. Don’t crowd! Place on a paper-towel-lined plate to cool.

Filling & Glazing
Insert long, thin piping tip or injector into the side of your doughnuts and fill a little; repeat this process three more times at regular intervals until doughnut is “filled”. Repeat with remaining doughnuts. Finally, glaze your doughnuts: either drizzle glaze with a fork over filled vegan doughnuts or dip tops-down in a bowl of glaze then let dry on a cooling rack. Devour!

Visit Cheryl at TheStylistQuo.com and TheLaidbackVegan.com.

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

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Tofutti Vegan Greek Yogurt

Tofutti Greek Yogurt

“Tofutti Vegan Greek Yogurt”

This vegan Greek yogurt is simple to prepare. Made with soaked cashews and Tofutti Better Than Sour Cream, serves up a healthy dose of protein and that familiar creamy tang . . .

Ingredients:

2/3 cup of raw cashews, soaked (for at least 6 hours) and drained
2 tablespoons of water
2 1/2 tablespoons of lemon juice
1 tablespoon of maple syrup
1 container (12 oz.) of Tofutti Better Than Sour Cream
1/2 teaspoon of cornstarch
1/2 teaspoon of vanilla extract (optional)

Directions:

In a food processor or high-powdered blender, combine the cashews, water, lemon juice, and maple syrup; process until the cashews have broken down and the texture is fairly smooth. Add the Tofutti Better Than Sour Cream, and the cornstarch and vanilla extract and process for another 1-2 minutes, until completely smooth and creamy, or desired consistency.

Divide the mixture among four small single-serving containers or custard cups (or one larger container); cover and refrigerate overnight (at least 10-12 hours), until set.

Top with fruit, granola, or preserves. Sweeten with additional syrup or sugar, if desired. The yogurt is best if used within 2 or 3 days of preparation.

Created exclusively for Tofutti Brands, Inc. by Jes Keim.

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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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Lemony Ricotta Pancakes with Fresh Strawberries

Lemony Ricotta Pancakes with Fresh Strawberries

“Lemony Ricotta Pancakes with Fresh Strawberries”

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

This is the perfect light and lovely breakfast (or brunch) for a warm summer day: deliciously delicate ricotta pancakes topped with fresh strawberries and a maple lemon cream sauce, made with Tofutti Better Than Ricotta Cheese. Just add sunshine and you’ll have the beginnings of a perfect day!

Ingredients:

Lemony Maple-Ricotta Cream
1/2 cup Tofutti Better Than Ricotta Cheese

1 tablespoon soymilk (or your favorite non-dairy milk)

1 tablespoons confectioner’s sugar

1 tablespoon maple syrup

1/4 teaspoon almond extract

Process in food processor until smooth. The mixture will be creamy for drizzling; not fluffy.

Ricotta Pancakes
1 1/2 cup all-purpose flour (I use white whole wheat)

1/4 cup + 2 tablespoons natural sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cup soy milk (or your favorite non-dairy milk)

3/4 cup Tofutti Better Than Ricotta Cheese

3/4 teaspoon almond extract

Zest of 1/2 large lemon

Directions:

In a large bowl, stir together dry ingredients. Make a well in the center, pour in soy milk, and whisk just until combined. Add Tofutti Better Than Ricotta Cheese in several spoonfuls, and whisk into batter, along with almond extract and lemons zest. Avoid over-mixing.

Spray cast iron skillet with non-stick spray. (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.) Heat skillet over medium-high.

Make pancakes using a 1/4 cup measure, 3 at a time. Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside. Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside. Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.

Garnish top of stack as desired with fresh berries (strawberries are my favorite) lemon zest, and/or a sprinkle of confectioner’s sugar.

Yields 12 pancakes; 4 pancakes per serving.

Visit Betsy at www.TheBloomingPlatter.com.

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

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