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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Garlic, Spinach and Artichoke Dip

Garlic, Spinach and Artichoke Dip

“Garlic, Spinach and Artichoke Dip”

This is a guest post by Jennifer M. Hulett of Hope Café & Catering.

YYou better slice up some chunks of bell pepper, celery, and carrots—you’re going to need them! This dip is loaded with tomatoes, spinach, artichokes hearts, and other tasty veggies to dig into. Made with Tofutti Better Than Sour Cream and Tofutti Better Than Cream Cheese, this dip tastes extra good with fresh, organic vegetables. Enjoy!

Ingredients

2 medium white onions, chopped
1 large tomato (equal to one cup; optional)
9 oz. fresh baby spinach
2 15 oz. cans artichoke hearts (packed in water)
3/8 TSP salt, divided
10 grinds of fresh black pepper, divided
1 dash (approximately 1/16 tsp.) cayenne pepper
2 Tbsp. fresh minced garlic
2 Tbsp. extra-virgin olive oil
2-3 Tbsp. dairy-free margarine (e.g. Earth Balance)
8 oz. Tofutti Better Than Cream Cheese, softened
8 oz. Tofutti Better Than Sour Cream

Directions

On medium heat, add the dairy-free margarine, chopped onions and 2 Tbsp. minced garlic to a large frying pan. Cook over medium heat for 2 minutes. Season the onions and garlic with 1/8 Tsp. salt and 5 grinds of fresh black pepper. Decrease heat to medium-low and cook for another 15 minutes, stirring occasionally, until most of the onions are caramelized.

While the onions cook, add the softened Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, and cayenne pepper to a large mixing bowl and stir to combine.

Drain the artichoke hearts and cut in half long-ways. Next, Julienne each half and add it to the cream cheese and sour cream mixture. When onions are finished cooking, drain and cool then add them to the mixture as well.

Place the large frying pan back on the stove. Turn to medium heat and add the 2 Tbsp. olive oil to the pan. Once the oil is hot, add the Spinach and season with 1/4 Tsp. salt and 5 grinds of fresh black pepper. Sauté the spinach until it is completely wilted, usually about 4 minutes. Add to the cream cheese mixture and stir well to combine all of the ingredients.

Preheat Oven to 350. Transfer the mixture into an 8” square or 8 or 9” round baking dish and bake for 20-25 minutes, or until the edges are bubbling and the top is golden brown.

While the dip cooks, dice your tomato until you have one full cup.

Allow dish to cool on a wire rack for 10 minutes. Top with diced tomatoes and serve with chopped veggies or warm corn chips. Enjoy!

Visit Jennifer at Hope Café & Catering.

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

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

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.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Amazing Peanut Butter Pie

Amazing Peanut Butter Pie

“Amazing Peanut Butter Pie”

This is a guest post by Tofutti super fan Hanki.

Ingredients:

For the Filling:

1 package of Tofutti Better Than Cream Cheese, softened
1 cup of creamy peanut butter
1 cup of sugar (can be made sugar-free, or add sugar to your liking – or substitute Stevia, or 3/4 cup of agave nectar)
1 Tbsp. of margarine
1 tsp. vanilla
1 cup of vegan whipped cream topping
Chocolate syrup for garnish on top (optional)

For the Crust:

Prepackaged vegan chocolate brownie mix

Directions:

Prepare brownie mix and spread into a 9 x 13″ pan and bake. Let cool.

Beat Tofutti Better Than Cream Cheese, peanut butter, sugar, margarine, and vanilla together. Whip the cream separately until stiff. Then fold the two mixtures together.

Spread combined mixture on top of the brownie layer.

It’s fun if you squiggle chocolate syrup over the top and then use a knife and lightly go over the syrup until it looks pretty to you.

Freeze until ready to serve. This recipe makes enough for one 9 x 13″ pan. Take out of freezer about 15 minutes before serving.

All of us here at Tofutti thank Hanki for sharing her wonderful recipe. You did great!

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

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest

Saffron Roasted Pepper Cream Sauce

Saffron Roasted Pepper Cream Sauce

This is a guest post by Sharon, a.k.a. Chef Davies-Tight.

“Saffron Roasted Pepper Cream Sauce”

Made with sautéed mushroom, onion and tarragon, and served over saffron and white truffle oil, instant mashed potatoes, this roasted pepper cream sauce is easy and elegant! Out of this world delicious!

Ingredients:

Roasted Pepper Cream Sauce:

3 T. extra virgin olive oil
7.5 oz. (DR. wt. 4.5 oz.) jar sliced mushrooms; drain and reserve liquid
4-5 sm. yellow onions; cut off ends, cut in half from end to end, peel, then cut crosswise into 1/4 inch half rings
12 oz. jar sweet red roasted peppers; drain, reserve liquid, then cut into 1 x 3/8 inch strips or squares
2 t. light brown sugar
1 t. salt
2 c. unflavored, unsweetened almond milk
1 c. carrot juice
1 t. garlic powder
1/2 t. onion powder
1/2 t. mild paprika
1 t. dried tarragon
1 t. dried basil, crushed
1/8 t. ground allspice (measure accurately; that’s 1/2 of your 1/4 t. measuring spoon)
sm. pinch saffron pistils, or powdered saffron to taste
freshly ground black pepper to taste
3 T. cornstarch mixed with 1/2 c. additional carrot juice in cup until dissolved
1 c. Tofutti Better Than Sour Cream, plain

Directions:

In large skillet, over medium heat, melt olive oil. Add drained mushrooms and saute until golden brown.

Add onion, a little salt and sauté until wilted and brown-tinged.

Add roasted peppers, brown sugar and salt. Stir and continue to sauté until onion becomes soft and tender.

Add almond milk, carrot juice, all herbs and spices. Stir well, then heat to a soft boil.

Combine cornstarch with additional carrot juice in cup stirring until dissolved. Add to boiling sauce, stirring continuously until thickened. Reduce heat to low and simmer, uncovered, for 5 minutes, stirring often.

Add Tofutti sour cream, stir to completely dissolve. Cook 1 minute, then turn heat off.

Ingredients:

Truffle Oil Mashed Potatoes:

4 c. water
1-1/2 c. unflavored, unsweetened almond milk
1-1/2 t. salt
4 T. coconut oil spread (spreads and tastes like butter; find it in the dairy section of market); or use T. margarine
4 c. instant mashed potatoes flakes (or follow liquid amounts on pkg. for 12 servings)
1 t. mild paprika
2 t. garlic powder
1 pinch saffron pistils, or powdered saffron to taste
1 t. white truffle oil
Nutmeg

Directions:

In large saucepan combine water, almond milk, salt, coconut oil spread, paprika, garlic powder and saffron. Bring to boil.

Remove from heat.

Add instant mashed potato flakes. Stir until dissolved, then beat with spoon until fluffy and smooth.

Add white truffle oil and a very light sprinkling of nutmeg. Stir to incorporate.

Serving:

Spoon about 2/3 cup mashed potatoes onto individual serving plates or shallow soup bowls. Ladle about 3/4 cup sauce over potatoes. Top with a little freshly ground black pepper and serve.

This doesn’t need accompaniments, but if you’d like, then serve with fresh steamed broccoli buds or asparagus as your side dish.

Makes 6 cups sauce and 8 servings mashed potatoes

Tip: Using instant mashed potatoes reduces prep and cooking time significantly. Some may be asking, why waste truffle oil on instant mashed potatoes? My response, why not make the common elegant? Most restaurants, even high end restaurants, use instant. This dish can be served in the finest restaurants with ease and confidence.

The smooth texture of Tofutti Better Than Sour Cream creates a velvety texture achievement in this delectable sauce!

Tip: To extend this roasted pepper cream sauce further, add 1-2 cups frozen mixed vegetables steamed in a separate pot till tender.

Alternative uses: Sunday brunch. Ladle sauce over a toasted English muffin half, spread with coconut oil spread or margarine until melted. Serve with a side of fresh cut fruit of choice.

Visit Sharon at www.chefdavies-tight.com.

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

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • Pinterest