One Pot Stroganoff

One Pot Stroganoff

“One Pot Stroganoff”

Ingredients:

3 tablespoon olive oil
8 ounces sliced mushrooms
2 tablespoons dairy-free butter (e.g. Earth Balance)
1/2 cup onion
2 medium garlic cloves
1.5 pound steak, sliced
1/4 cup flour + 2 teaspoon paprika
1/4 cup apple sauce
1 quart beef broth
1 tablespoon corn starch
1/2 teaspoon pepper
3/4 cup Tofutti Better Than Sour Cream
Parsley (to taste and/or garnish)

Directions:

Cook mushroom in olive oil with salt and pepper over medium heat for about 3 minutes. Set aside in a separate dish.

Add butter, onion, and garlic to the pan that the mushrooms were in and cook until soft.

Add beef and season with pepper. Cook until no longer pink.

Sprinkle flour and paprika over the meat mixture and cook 1-2 minutes.

Add applesauce and cook until it starts to evaporate.

Add beef broth. Add corn starch. Increase heat to medium high, bring to simmer or light boil. Add noodles and cooked mushrooms, stir to combine.

Reduce heat to medium-low and simmer 6-8 minutes, until cooked through. Remove from heat and add Tofutti Better Than Sour Cream and parsley. Serve immediately.

Created exclusively for Tofutti Brands, Inc. by Katie Clark.

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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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Sour Cream Onion Dip

Sour Cream Onion Dip

“Sour Cream Onion Dip”

This is a guest post by Jillian Dalton over at Trick And Treat, Safe To Eat!

This dip is delicious and versatile, and because it doesn’t contain mayonnaise—it’s also egg-free! Even my dairy-addicted brother had no idea that I didn’t use regular dairy sour cream. What joy it brings me when I’m able to trick dairy lovers!

Ingredients:

2 Tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
About 1 and 1/2 cups finely diced yellow or Vidalia sweet onions (usually from one medium-large onion)
(1) 12 ounce tub of Tofutti Better Than Sour Cream
1/2 teaspoon ground white pepper
3/4 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Combine olive oil, diced onions and salt in a sauté pan over medium-low heat. Cover for the first 5-10 minutes of cooking time. Stir occasionally. Remove cover and cook for another 10 minutes, or until onions are caramelized—look for a nice tan color and soft texture.

Transfer the onions and remaining oil to a plate to cool, or place in refrigerator after a few minutes to speed up cooling. Once thoroughly cooled, add the onions to the Tofutti Better Than Sour Cream in a separate, chilled bowl.

Then add seasonings and salt. Stir well. Cover with plastic wrap and refrigerate for at least an hour before serving. Stir again, and garnish with fresh or dried parsley, celery sticks and/or celery leaves.

Visit Jillian at www.trickandtreatsafetoeat.wordpress.com.

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

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Zesty Mediterranean Pinwheels

Zesty Mediterranean Pinwheels

“Zesty Mediterranean Pinwheels”

Ingredients:

2 tablespoons of olive oil
1 small onion, chopped
1 clove of garlic, minced or crushed
2 cups of baby spinach, loosely packed
1/4 teaspoon of Italian seasoning
1/3 cup of sun-dried tomatoes (not packed in oil), chopped
1/3 cup of pitted Kalamata olives, drained and chopped
4 ounces (1/2 a container) of French Onion Tofutti Better Than Cream Cheese, at room temperature
1 frozen puff pastry sheet (egg/dairy free), thawed at room temperature for about 50 minutes

Directions:

Heat the olive oil over high heat in a skillet; add the chopped onion and cook for approximately 3 minutes (stirring often). Add the garlic and spinach and cook for another 2 minutes. Add the Italian seasoning, sun-dried tomatoes, and Kalamata olives and cook for another minute, until heated through.

Allow the mixture to rest for about 5 minutes, then transfer to a food processor and process until finely chopped and well combined. Cover the filling and refrigerate until ready to use (it can be prepared a few hours or even a day ahead of time).

Preheat the oven to 400 degrees fahrenheit. Lightly grease two cookie sheets and set aside.

Unroll the puff pastry on a clean, dry cutting board. Spread the French Onion Tofutti Better Than Cream Cheese all the way to the edges, starting at one of the shorter ends, leaving about an inch at the opposite end. Cover the cream cheese with the chilled vegetable mixture and slightly dampen the inch of bare dough on the other end with a touch of water. Begin rolling on the end you started with (not the side with the bare inch, it will help to seal the roll) and roll tightly and gently, pressing slightly to be sure the roll seals. Using a sharp knife, carefully cut the roll into approximately 3/4 inch slices.

Gently transfer the pinwheels to the greased cookie sheets, being sure to leave space between them. Bake for approximately 20 minutes, until golden and puffed. Allow the pinwheels to rest on the pan for a few minutes before serving. Enjoy!

Makes approximately 16 pinwheels.

Created exclusively for Tofutti Brands, Inc. by Jes Keim.

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Greek Potato Salad

Greek Potato Salad

“Greek Potato Salad”

Ingredients:

10 med. – lg. russet potatoes, scrubbed, cooked whole with skins on in boiling water, partially covered till fork-tender; drain, then peel and cube while warm (do not salt water)
1 t. salt
1/2 c. diced celery
1 vy. sm. yellow onion, peeled and finely chopped
10 pitted Kalamata olives, coarsely chopped
1/2 c. diced kosher dill pickle
1/2 c. diced sweet red roasted pepper
5 canned pineapple rings, drained
1/2 c. Tofutti Better Than Sour Cream, chilled
8 oz. container Tofutti Better Than Cream Cheese, chilled
3 T. white vinegar (plain, Balsamic or white wine vinegar)
2 T. Poupon Dijon mustard
1 T. sugar
1/2 t. garlic powder
1/4 t. celery seed
1/8 t. red cayenne pepper
1/2 t. salt
3 T. extra virgin olive oil

Directions:

Place cubed potatoes in extra-large bowl. Sprinkle evenly with 1 t. salt, then lightly toss.

Add celery, onion, olives, pickle and roasted pepper. Toss lightly again to evenly disperse.

Place drained pineapple rings in blender container; blend till pulverized.

Add remaining ingredients, one at a time, blending till smooth after each addition, being sure to add the olive oil last. Scrape down insides of container with spatula as needed, as you blend the dressing. Salt to taste.

Pour as much dressing as you like over potatoes and salad ingredients. Toss lightly to evenly coat, being careful not to over-toss. Refrigerate leftover dressing.

Serve either at room temperature or chilled.

Tip: This dressing works equally well tossed with your favorite coleslaw, macaroni salad and green garden salad recipes.

Makes 7 cups salad and 2 1/2 cups dressing.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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