Grilled Peanut Butter and Tofutti Cheese Sandwich

Grilled Peanut Butter and Tofutti Cheese Sandwich

“Grilled Peanut Butter and Tofutti Cheese Sandwich”

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

Fresh Russian black bread spread with country-style dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.

Ingredients

2 slices Russian black bread
Poupon Dijon country-style mustard
Peanut butter, either creamy or natural (the type where the oil separates and rises to the top), at room temperature
8 oz. container Tofutti Better Than Cream Cheese, at room temperature and whipped in container with fork till fluffed
1 inch pieces sweet red roasted peppers, enough to cover one bread slice
3-4 sweet pickle slices
very thinly sliced sweet onion
salt & fresh cracked pepper
olive oil for frying

*Kalamata olives for garnish
*Kettle potato chips for accompaniment

Directions:

On one slice of bread, evenly spread about 1 tablespoon mustard. On second slice, evenly spread about 2 tablespoons peanut butter. Top peanut butter evenly with about 2 tablespoons Tofutti Better Than Cream Cheese. Sprinkle Tofutti cheese lightly with salt, then cracked pepper.

Place roasted peppers evenly on top of Tofutti cheese. Place pickle slices on top of mustard bread slice, then top pickles evenly with onion slices. Close sandwich.

Heat skillet, over medium-low heat, till hot. Add a couple tablespoons olive oil and some cracked pepper. Evenly distribute pepper in oil, by rolling skillet, then place sandwich in skillet. Brown on one side. Turn, re-oil skillet, then using flat pot lid or broad spatula, press sandwich down firmly. Cover skillet with lid and cook till cheese and peanut butter melt and sandwich is browned and hot throughout.

Transfer to serving plate. Do not cut sandwich. Serve whole for easier eating. Skewer 3 Kalamata olives with a toothpick and stick into top of sandwich. Arrange a couple handfuls of potato chips next to sandwich and serve.

Makes 1 sandwich.

Visit Sharon at www.chefdavies-tight.com.

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

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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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Baked Bean Beer Soup

Baked Bean Beer Soup

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

“Baked Bean Beer Soup”

Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage. Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!

Ingredients:

1/4 c. extra virgin olive oil
5-6 sm. yellow onions; cut ends off, peel, cut from top to bottom into 1/2 inch wedges
1 t. salt
16 oz. can pineapple chunks, drained (reserve liquid)
110 oz. can Kettle-Style (vegetarian) baked beans with Brown Sugar (or 4, 28 oz. cans)
12 oz. bottle Dundee Oktoberfest Beer, or any type you like that has a smooth/sweet taste
reserved pineapple liquid
2 t. liquid smoke
1 t. instant coffee
1/3 c. Balsamic vinegar
1/4 c. sugar
1 T. garlic powder
2 t. onion powder
2 t. dry mustard
2 t. dried rubbed sage
1/2 c. Tofutti Better Than Cream Cheese mixed in bowl till smooth with 2 t. grated orange rind (“orange zest”) and 1/4 c. of the strained, squeezed juice from the orange
3 c. unflavored, unsweetened almond or soy milk
1 T. extra virgin olive oil
8 oz. white button mushrooms, diced into 3/8 inch cubes
salt and pepper
1 c. dry white wine (I used a Chardonnay)

Directions:

In extra-large soup pot, over medium heat, heat olive oil. Add onions, salt, then saute until partially wilted and slightly brown.

Add drained pineapple chunks. Raise heat to medium-high, then cook until pineapple becomes lightly charred on some sides, stirring often.

Add beans. Stir well.

Add beer, reserved pineapple liquid, liquid smoke, instant coffee, Balsamic vinegar, sugar, garlic and onion powders, dry mustard and sage, stirring after each addition.

Cook on medium-low heat, uncovered, for 1 hour, stirring occasionally.

While the soup cooks, in large skillet saute mushrooms over medium heat, heat 1 T. olive oil. Add mushrooms, salt and pepper to taste. Saute until caramelized.

Add wine. Stir, then raise heat to high for about 1 minute. Pour into soup pot.

Add Tofutti Better Than Cream Cheese-orange mixture to pot, stirring with wire whisk to thoroughly incorporate.

Add almond milk. Stir, salt to taste, then continue to cook the full hour, stirring occasionally to prevent the beans from sticking to the pot.

Adjust for salt and pepper, and serve topped with croutons, or not.

The beer and wine flavors are subtle. Taste the soup as you go along, and notice the flavors and textures at all the stages. Don’t be alarmed when the beer foams up the beans. It dissipates during cooking.

Tip: Use any brand vegetarian beans with brown sugar that you like. I buy the larger cans to save on costs when I want to make a big batch of soup.

Tip: It’s easy to make your own croutons. Cut whatever bread you like into cubes. Place on rack over baking sheet, then bake in 300 degree oven till dry.

Makes 19 cups.

Visit Sharon at www.chefdavies-tight.com.

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

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