Green Chilies Casserole

Green Chilies Casserole

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

“Green Chilies Casserole”

A favorite from my mother’s kitchen remade Betsy’s way!

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 large orange or red bell pepper
2 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 tablespoons nutritional yeast (optional, but yields a beautiful “cheesy” taste)
8 ounces crumbled tempeh
1 8-inch yellow squash, diced
8 cups loosely packed chopped kale
1 15.5 ounce can black beans, rinsed and drained
8 cups corn chips, coarsely crushed by the handful (I used Xochitl Organic White Corn Chips)
16 ounce jar salsa verde
7 ounce can chopped green chilies
1 cup Tofutti Better Than Sour Cream + additional for garnish
Optional garnishes: chimichurri sauce and/or sprigs of fresh cilantro

Directions:

Preheat oven to 350 degrees and oil a large casserole dish. In a large wok, heat 2 tablespoons olive oil over medium-high. Add onion, sea salt, and pepper, and saute, stirring frequently, about 3 minutes or until softened. Then add in order the following ingredients, sautéing and stirring about 3 minutes between each: bell pepper and garlic, spices and tempeh, yellow squash, and kale. Kale may require a couple more minutes of cooking time. Then stir in remaining ingredients and heat through. Check for seasoning and adjust if necessary. Transfer mixture to prepared baking dish and bake for 20 minutes, covered. Serve garnished as desired.

Yields 6-8 servings.

Visit Betsy at www.TheBloomingPlatter.com.

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Vegan Sweet Potato and Kale Cheesecake

Vegan Sweet Potato and Kale Cheesecake

“Vegan Sweet Potato and Kale Cheesecake”

This elegant-but-easy (stupid easy!) dish is the perfect way to use up leftover mashed sweet potatoes. Although leftover sweet potatoes are almost unheard of in our house! But after a recent dinner party, we had a little remaining. So this luscious cheesecake was what we whipped up. It’s perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

Ingredients:

Sweet Potato Chip Crust:
1 1/2 cups sweet potato chips “crushed” in food processor to yield 1/2 cup or slightly more crumbs
2 tablespoons melted vegan butter

Preparation:

Preheat oven to 350 degrees. Spray an 8-inch spring form pan with non-stick cooking spray. Using a fork, combine the crumbs and butter in a small bowl until butter is completely incorporated. Sprinkle crumbs evenly over bottom of the pan, and then gently press to mostly cover the bottom. Refrigerate while you prepare filling.

Ingredients:

Filling:
12 ounces extra firm tofu, gently pressed (not silken)
8 ounces Tofutti Better Than Cream Cheese
1/2 cup unbleached all purpose flour
1 1/2 cups mashed and seasoned sweet potatoes (be sure these have the full complement of vegan butter, sour cream, sea salt and pepper)
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
1 1/4 to 1 1/2 cups chilled kale pesto (use my delicious Kale, Pepita, and Sage Pesto recipe below or one of your own)

Topping: 1/2 cup Tofutti Better Than Sour Cream, 1 tablespoon per each of 8 slices
Garnish: Roasted pepitas
Optional Sidecar: Small clusters of red grapes

Preparation:

Place all ingredients, except pesto, topping and garnish in the bowl of a food processor, and process until thick, smooth, and completely combined, scraping down sides of bowl as necessary.

Gently spread half of filling evenly over crust, being careful not to disturb the crumbs. Top with pesto, spreading evenly, and finish with a final layer of remaining filling, spreading gently to seal to edges of pan. Bake cheesecake in center of oven for about 35 minutes or until edges are set and top appears dry; some minor cracking is to be expected. (If your mashed sweet potatoes were very moist, you may need to cook up to an additional 5 minutes.)

Remove to a wire rack and let cool completely. Cover and refrigerate. Remove from refrigerator about an hour before you plan to serve (or heat slices about 30 seconds in microwave), as it is best at room temperature or with some of the chill removed. Loosen edges with a thin knife blade before removing outside ring from spring form pan.

Slice and top each serving with a dollop of sour cream and a few roasted pepitas. Alternatively, spread the sour cream over the top of the cheesecake and sprinkle with the pepitas before slicing, especially if presenting the entire cheesecake at the table.

Serve, if desired, with small clusters of grapes on the side.

Ingredients:

Kale, Pepita, and Sage Pesto:
6 cups roughly chopped, lightly packed fresh kale
3/4 cup lightly roasted and salted pepitas
3 tablespoons nutritional yeast
1 1/2 tablespoons rubbed sage
Sea salt to taste (start with 1/2 teaspoon)
Freshly ground black pepper to taste (start with 1/4 teaspoon)
Juice of 1/2 small lemon
2 to 3 teaspoons maple syrup
3/4 cup olive oil

Preparation:

Place all ingredients except olive oil in bowl of food processor and pulse until very finely chopped, almost a paste. With motor running, drizzle in olive oil until all ingredients are completely combined, scraping down the sides of bowl as necessary. Adjust seasoning if desired and chill, covered.

Yields 8 servings.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Creamy Polenta with Mushrooms, Tempeh, and Greens

Creamy Polenta with Mushrooms, Tempeh, and Greens

“Creamy Polenta with Mushrooms, Tempeh, and Greens”

This is a guest post by Bonnie Forkner from Going Home to Roost.

This recipe is super savory and especially simple! It’s creamy polenta layered with collard greens and topped with a delicious nutmeg, mushroom and tempeh sauté; this polenta is so creamy, no one will believe it’s vegan! It pairs well with freshly sliced avocado—but then again, what doesn’t?—and some sriracha on the side for those of you who like a little heat.

Ingredients & Directions

Creamy Polenta:
2 cups polenta
2 tbs vegan butter
1/2 cup nutritional yeast
1 cup plant based milk (e.g. almond, soy, rice)
1/3 cup Tofutti Better Than Cream Cheese
3 cups water
salt & pepper to taste

Place polenta, butter, Tofutti Better Than Cream Cheese, nutritional yeast, milk, water, salt & pepper into a pot over medium-low heat. Stir until polenta becomes creamy (about 15-20 minutes) and begins to pull away from the sides of the pot. Turn off heat, cover and let sit.

Collard Greens:
1 bunch collard greens (approx. 4-5 cups)
1 tbs vegan butter
2 cloves garlic, minced
splash of lemon juice
salt & pepper to taste

Place butter and garlic in a pan and sauté until garlic is fragrant. Add chopped collard greens and cook down until tender (approx. 15 minutes). Splash with lemon juice and add salt & pepper.

Tempeh & Mushrooms:
2 cups mushrooms
1 package tempeh, cubed
2 tbs vegan butter
3 tbs soy sauce (or gluten-free tamari sauce)
1 tsp nutmeg

Place butter in a pan & add the mushrooms and tempeh. Sauté until slightly browned. Add nutmeg and finish with soy sauce.

Assemble

Spoon the creamy polenta into a bowl. Layer with collard greens and top with the tempeh and mushroom mixture. Serve with avocado on the side.

Visit Bonnie at GoingHometoRoost.com.

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

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Ricotta and Tomato Layered Pasta Bowl

Ricotta and Tomato Layered Pasta Bowl

 

“Ricotta and Tomato Layered Pasta Bowl”

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

The marriage of a rich tomato sauce and a fluffy, creamy ricotta base—fortified with dried herbs and lemon zest—makes this the perfect Italian comfort food! You’ll love how simple yet delicious the homemade marinara sauce is, and you’ll fall head-over-heels for Tofutti Better Than Ricotta Cheese smothered penne cooked al-dente.

Ingredients:

Marinara Layer
1 tablespoon olive oil
1 cup chopped yellow onion, about one onion
1 1/2 teaspoons minced garlic, about two small cloves
1/2 cup Italian red wine, like Chianti
1 28-ounce can crushed tomatoes
1 teaspoon dried parsley
1/2 teaspoon dried basil
1 – 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Ricotta Layer
1 16-ounce container Tofutti Better Than Ricotta Cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 – 1/2 teaspoon lemon zest
1 tablespoon nutritional yeast

1 pound penne, cooked al-dente according to package directions, and drained fresh chopped parsley, chives, or basil, for garnish, optional

Directions:

1. Heat the olive in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 8-10 minutes. Add the garlic and cook, stirring constantly, for 1 minute, or until beginning to soften and very fragrant—be careful not to burn. Add the wine and deglaze the pan—scraping all the brown bits on the bottom of the pan—and boil until almost all wine is evaporated, about 3 minutes. Stir in tomatoes, dried parsley, dried basil, salt, and pepper. Cover, simmer on lowest heat for 15 minutes. Make ricotta layer.

2. While marinara is simmering, mix together all ricotta layer ingredients. Season to taste, adding more salt, pepper, lemon zest, or herbs.

3. When marinara is ready and penne is cooked and drained, toss penne in ricotta mixture and spoon into serving bowls. Top with a layer of marinara and fresh parsley or basil for garnish, optional.

Visit Cheryl at TheStylistQuo.com and TheLaidbackVegan.com.

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

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Gluten-Free Vegan Eggplant Rollatini

Gluten-Free Vegan Eggplant Rollatini

“Gluten-Free Vegan Eggplant Rollatini”

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

Ingredients:

1 large eggplant, or two smaller eggplants
16oz. Tofutti Better Than Ricotta Cheese
10 basil leaves
2 Tbsp. toasted pine nuts, chopped very fine
2 Tbsp. nutritional yeast
1 Tbsp. garlic powder
1 tsp. onion powder
1 Tbsp. dried parsley
salt & pepper
olive oil, for brushing eggplant
12 oz. of your favorite marinara sauce

Directions:

Preheat the oven to 375°F.

Cut off both ends of the eggplant. Stand up on it’s end, and cut down the side into 1/4″-1/2″ thick slices. If you have a mandolin you could slice it that way too.

Heat a grill pan on med/hi heat on the stove, and spray with a non-stick cooking spray.

Brush both sides of each slice of eggplant with olive oil. Grill both sides on the pan until eggplant is soft and flexible. Set to the side and allow to cool.

In a bowl, mix together the Tofutti Better Than Ricotta Cheese, chopped pine nuts, nutritional yeast, dried parsley, garlic powder, onion powder, and salt & pepper to taste.

Cut the 10 basil leaves using a chiffonade cut. Mix into the ricotta filling.

Lay a slice of eggplant flat on a clean surface. On the large end of the eggplant, place a large dollop of the ricotta filling and begin to roll it up.

Place each rollatini into a baking dish, seam side facing down, side by side. Cover with the marinara sauce.

Bake in the oven at 375°F for 15 minutes just to heat thoroughly. Serve hot, enjoy!

Visit Brook and Michael at www.beingveganeats.com.

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

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