3-Layer Oatmeal Pumpkin Streusel Bars

3-Layer Oatmeal Pumpkin Streusel Bars

“3-Layer Oatmeal Pumpkin Streusel Bars”

Nothing says Fall more than pumpkin. Maybe football, but it’s neck and neck. So in this recipe for pumpkin streusel bars you can take Mr. Pumpkin and make him into a sweet and delicious Fall time treat!

Ingredients:

1 cup vegan butter, softened
1 cup turbinado, or other natural, sugar
2 1/4 cups unbleached all purpose flour, like white whole wheat
1 1/2 cups old fashioned oats (not quick-cooking or instant oats)
1 teaspoon ground cinnamon, divided
1 cup walnut pieces
8 ounces Tofutti Better Than Cream Cheese, softened
1/2 cup turbinado sugar
1-15.5 ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/8 teaspoon ground cloves

Directions:

Preheat oven to 350 degrees and spray a 9 x 13-inch pan with non-stick spray.

In a large bowl, using fingers, combine butter, sugar, flour, oats, 1/2 teaspoon cinnamon, and walnut pieces. Dough will be crumbly.

Remove 2 cups and press the remaining dough firmly onto the bottom of the prepared pan, using the bottom of a glass to assist if necessary. Bake for about 12 minutes or until slightly firm.

Meanwhile, beat Tofutti Better Than Cream Cheese, sugar, pumpkin puree, vanilla, cloves and remaining 1/2 teaspoon of cinnamon until fluffy. Pour over hot crust, spreading to cover, and sprinkle with reserved streusel. Return to oven and bake for an additional 25 minutes.

Turn off oven, leave for 5 more minutes, and remove pan to a wire rack. Cool completely, cover and refrigerate for several hours or overnight. Slice and serve. These bars cut beautifully!

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

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Vegan Lasagna with Creamy Swiss Chard Filling

Vegan Lasagna with Creamy Swiss Chard Filling

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

“Vegan Lasagna with Creamy Swiss Chard Filling, Walnut Pesto, and Fresh Roma Tomato Sauce”

In this lovely summer lasagna, a fluffy and creamy Swiss chard filling finds its perfect counterpoints in rich walnut pesto; zippy, pleasantly acidic, lightly cooked fresh Roma tomato sauce; and a crunchy topping. Perfecto!

Creamy Swiss Chard Filling

sea salt
1/4 cup + 2 tablespoons olive oil
6 dried lasagna noodles
1/2 pound (about 3 large) fresh Roma tomatoes, unpeeled, stem end removed, and halved
3 tablespoons loosely packed fresh basil leaves
1 cup walnut pieces
1 large garlic clove, halved
1/2 cup panko bread crumbs
1 tablespoon nutritional yeast

Make the creamy Swiss chard filling in food processor, transfer mixture to a medium bowl, set aside, and rinse out bowl of food processor.

Lasagna noodles:
Fill a large pot (4-quart) 3/4 full with water, add a tablespoon each of sea salt and olive oil, and bring to a gentle boil. Add lasagna noodles, partially cover, and simmer 8 to 10 minutes or until al dente, lowering heat if necessary. Drain and arrange noodles in a single layer on a baking sheet, covered with a kitchen towel to prevent drying out.

Fresh Roma tomato sauce:
Place Roma tomatoes in food processor with basil and a pinch of sea salt and process until smooth. Transfer to a medium (2-quart) saucepan and cook over medium-high heat, stirring frequently, until sauce thickens and most of watery moisture has evaporated; lower heat if necessary to prevent scorching and sticking on the bottom. Remove from heat.

Walnut pesto:
Rinse and dry bowl of food processor and add the nuts, garlic clove, and about a 1/2 teaspoon sea salt. Pulse until finely chopped and, then, with motor running, drizzle in 1/4 cup of olive oil to make a thick paste. Set aside.

Cruncy topping:
Heat 1 tablespoon of olive oil in a large cast iron skillet, add bread crumbs and toast, stirring occasionally, until crumbs begin to turn golden brown, lowering heat if necessary. Add nutritional yeast and continue toasting and stirring for another minute or until crumbs are golden and yeast is fragrant. Remove from heat.

Assembly:
Preheat oven to 350 degrees. Oil the bottom and sides of two 5 x 9″ metal or ceramic loaf pans. Trim all of the lasagna noodles to fit the length of the pans and then cut the trimmings in half.

Line each of the pans with 2 overlapped lasagna noodles, spread each with 1/4 of the creamy Swiss chard filling, and cover the surface of each with small dollops of 1/4 of the walnut pesto. Top each with a single lasagna noodle and 1/2 of the noodle trimmings tucked along the sides if desired (or you may discard these). Repeat layers, ending with a final single lasagna noodle. Spoon half of the fresh Roma tomato sauce over each, sprinkle with half of the bread crumbs, and bake, uncovered, for 30 minutes. Allow to cool for 10-15 minutes, slice with a sharp serrated knife, and serve.

Tip!
If you are watching your calories, this lasagna is equally as successful and delicious without the last lasagna noodle layer. Simply spoon the tomato sauce over the second and final walnut pesto layer, top with crumbs, and bake as directed. In this case, you will need only 6 lasagna noodles.

Creamy Swiss Chard Filling:
1/2 pound stemmed Swiss chard leaves
14 ounces extra firm tofu, drained
8 ounces Tofutti Better Than Cream Cheese
Juice and zest of 1/2 large lemon
2 large cloves garlic
2 tablespoons nutritional yeast
1 tablespoon fresh rosemary leaves
1/2 teaspoon Bragg Liquid Aminos
1/2 teaspoon sea salt
1/8 teaspoon turbinado sugar (or any granulated sugar)
1/8 teaspoon freshly ground black pepper to taste

Finely chop Swiss chard in the bowl of a food processor. Transfer chard to a medium bowl, set aside, and rinse out bowl of food processor. Place all remaining ingredients, including Tofutti Better Than Cream Cheese, in the food processor bowl and process until smooth, scraping down sides as necessary. Transfer to bowl with Swiss Chard and fold together until completely combined.

Yield 6 servings.

Visit Betsy at www.TheBloomingPlatter.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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Tofutti Twice Baked Sweet Potato

Tofutti Twice Baked Sweet Potato

Tofutti is featured in the latest edition of Joy of Kosher magazine! Take a look at this sweet potato recipe…

“Tofutti Twice Baked Sweet Potato”

Ingredients:

2 large sweet potatoes
4 ounces Tofutti Better Than Cream Cheese
3 tablespoons Tofutti Better Than Sour Cream
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon cocoa powder
1 teaspoon vanilla flavor
1/4 teaspoon salt
1/4 cup of walnut, pecan and/or hazelnuts,
chopped (optional)
Honey (optional)

Directions:

1. Preheat oven to 400°F.

2. Cut sweet potatoes in half, lengthwise, and roast potatoes cut-side down for 30 minutes or until tender, or microwave on high for 7-8 minutes.

3. Remove centers of potato and place into a bowl.

4. Whip together Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, brown sugar, cinnamon and cocoa powder, salt and vanilla. Then add to sweet potatoes. Mash until evenly blended.

5. Return mixture to potato shells.

6. Optional: top with chopped nuts and a drizzle of honey.

7. Return to the oven and bake for additional 10 minutes.

Serves 4.

More recipes from Joy of Kosher magazine…

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Vegan Pumpkin Bundt Cake

Vegan Pumpkin Bundt Cake

“Vegan Pumpkin Bundt Cake”

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

Ingredients:

Cake:

2 3/4 cups of all-purpose flour
1/4 cup of buckwheat flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 cup of sucanat or coconut palm sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of ground cloves
1-30 ounce can of pumpkin pie mix/filling (be sure that it does not contain dairy/eggs)
3/4 cup of canola oil
1/2 tablespoon of vanilla extract
1/2 tablespoon of apple cider vinegar

Filling:

1 cup of Tofutti Better Than Cream Cheese (plain), at room temperature
2 tablespoons of dark brown sugar
1/4 cup of chopped walnuts or pecans

Glaze:

3/4 cup of confectioners sugar
1 tablespoon of vegan margarine, melted
1 tablespoon of hot water
1/4 teaspoon of vanilla extract
1/4 teaspoon of cinnamon

Directions:

1. Preheat the oven to 350 degrees (Fahrenheit). Spray a 12-cup bundt pan with cooking spray and set aside.

2. In a large mixing bowl, combine the all-purpose flour, buckwheat flour, baking soda, salt, sucanat or coconut palm sugar, cinnamon, ginger, nutmeg, and cloves.

3. Add the pumpkin pie mix/filling, canola oil, vanilla extract, and apple cider vinegar to the dry ingredients and mix well.

4. Scoop half of the cake batter into the bundt pan.

5. Using a pastry bag or a plastic sandwich bag with the corner cut off, pipe the Tofutti Better Than Cream Cheese in a continuous line in the center of the batter. Sprinkle the cream cheese with the brown sugar and chopped walnuts or pecans.

6. Scoop the remaining batter over the filling, being sure it’s all covered, and smooth out the top.

7. Bake the cake for approximately 60 minutes, until a knife or toothpick (when inserted slightly off center) comes out clean. Allow the cake to cool in the pan for about 30 minutes, then transfer it to a serving plate and allow it to cool for another 1-2 hours.

8. Prepare the glaze. In a small bowl, combine the confectioners sugar, margarine, hot water, vanilla extract, and cinnamon until smooth. Drizzle the cake with the glaze and serve immediately or cover and refrigerate until ready to serve. Refrigerate any leftovers.

*Serving Tip: For an extra special treat, serve individual slices of cake with a scoop of Tofutti Vanilla or Better Pecan Premium Frozen Dessert and a sprinkle of cinnamon.

Serves 12.

Visit Jes at www.theveganscreen.blogspot.com.

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

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