Santa Fe baked potato

Santa Fe baked potato If you like zesty food, and the taste of jalapeno excites you, Lauren, over at Life, Minced, has a dynamite recipe for “Santa Fe Sweet Potato.” This hot potato is both gluten-free and dairy-free, packs a punch, and is topped with a Tofutti Better Than Sour Cream sauce. Love it!

To make Lauren’s spicy potatoes, you’re going to need some sweet potatoes, canned black beans and corn, fresh jalapeno, avocado, Tofutti Better Than Sour Cream, white onion, garlic powder, ground coriander, paprika, sriracha sauce, and vegan mayonnaise.

Lauren makes it look easy. Just follow her instructions and your Santa Fe baked potato will come out just as good. Be sure to visit Lauren’s blog, the photo she took is awesome!

Excellent work, Lauren.

Oh! And as luck would have it. Here are two recipes for vegan mayonnaise, both are made with Tofutti Better Than Sour Cream: Jes’s vegan mayonnaise, and Betsy’s vegan mayonnaise. Get cooking…

Via Life, Minced.

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Quinoa stuffed Portobello mushrooms

Quinoa stuffed Portobello mushroomsEver try quinoa? Even heard of it? Not everyone has. Quinoa are itty-bitty edibles seeds; they have a nutty, hearty taste, which makes it a good replacer for meat, alla quinoa burgers. So if you’re eager to try some, Karen from Karen’s Healthy Kitchen has a tasty recipe for “Quinoa & Brown Rice Stuffed Portobello Mushrooms.”

Okay, to make these stuffed mushrooms, you’ll need some red quinoa, Tofutti Better Than Sour Cream, Portobello mushrooms, brown rice, and other stuff, like Tamari sauce, vegetable broth, sweet onion, red pepper, yellow or orange pepper, garlic, spices, and vegan mayonnaise.

Just follow Karen’s instructions and the recipe should turn out nicely! Great job, Karen.

Oh! And here’s a recipe for vegan mayonnaise, also made using Tofutti Better Than Sour Cream. Thank Jes over at The Vegan Screen for it.

Via Karen’s Healthy Kitchen.

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Vegan Mayonnaise – The Vegan Screen

Vegan Mayonnaise - The Vegan Screen

“Vegan Mayonnaise”

This is a guest post by Jes from The Vegan Screen.

Ingredients:

1/2 cup of Tofutti Better Than Sour Cream
1/4 cup of canola oil
2 tablespoons of water
1/2 tablespoon of nutritional yeast
1 teaspoon of sugar
1 teaspoon of lemon juice
1 teaspoon of apple cider vinegar
1/4 teaspoon of sea salt
1/4 teaspoon of ground mustard powder

Directions:

Combine all of the ingredients in a blender (preferably a high powered one) and blend until smooth, stopping to scrape down the sides with a spatula if necessary. Transfer to a covered container and refrigerate until ready to serve. Stir before using. Makes about 1 cup.

Visit Jes at www.theveganscreen.blogspot.com.

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

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