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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Creamy Cauliflower Puttanesca

Creamy Cauliflower Puttanesca

“Creamy Cauliflower Puttanesca”

Ingredients:

3 T. extra virgin olive oil
28 oz. can tomato puree
28 oz. can diced tomato including liquid
2 c. tomato juice
12 oz. jar sweet red roasted peppers including liquid, cut into squares or strips
30 (or more to taste) pitted Kalamata olives, cut in half from end to end
1/4 c. olive juice from jar
1/3 c. capers, drained
2 t. onion powder
2 t. garlic powder
2 t. dried basil
1 t. dried tarragon
1/2 t. red cayenne pepper (or more to taste)
1/2 t. ground allspice
1 T. sugar
5-7 fresh garlic cloves, finely chopped
2 t. liquid smoke
1 t. salt or to taste
freshly ground black pepper to taste
2, 1 lb. bags frozen cauliflower buds, partially thawed; cut larger pieces into bite-size

1 lb. bite-size dried rigatoni pasta, cooked in lots of salted boiling water until tender, then drained in colander

8 oz. Tofutti Better Than Cream Cheese (at room temperature)
1/2, 12 oz. container Tofutti Better Than Sour Cream (at room temperature)
zest and strained juice of 1 lemon
2 t. garlic powder
1/2 t. salt

1 c. froz. petite peas
salt to taste

Directions:

In extra large skillet or pot, over medium heat, combine first 20 ingredients up to and including cauliflower. Stir well, then cook uncovered about 20 minutes at a fizzle of a boil, stirring occasionally. Turn heat off and let cauliflower marinate in the sauce till you’re ready to serve the dish.

When ready to serve, cook pasta being careful not to overcook, then drain well to remove all liquid from the tubes. While pasta cooks, reheat sauce to very hot.

In separate bowl combine Tofutti Better Than Cream Cheese and Tofutti Better Than Sour Cream, whipping with fork till fluffy. Add lemon zest, strained lemon juice, garlic and salt. Stir well to incorporate, then add to sauce, stirring slowly to evenly disperse.

Add peas to sauce, salt to taste, and cook till heated through.

Finally, either combine the sauce and the pasta in an extra large bowl to toss and serve, or you can ladle the sauce over individual servings of pasta. Tastes great either way.

Makes 15 cups (including pasta).

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

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Spinach Mushroom Avocado Salad

Spinach Mushroom Avocado Salad

“Spinach Mushroom Avocado Salad”

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

Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant!

Ingredients:

Salad:

6 oz. bag fresh baby spinach
8 oz. fresh white mushrooms, sliced
1/2 jar roasted red peppers, cut into chunks or strips
1 sm. yellow onion, very thinly sliced
2 Hass avocados, pitted, peeled and cut into small chunks
salt
freshly ground black pepper

Ingredients:

Dressing (makes about 1 cup):

1/2 c. Tofutti Better Than Sour Cream
1/4 c. Balsamic vinegar
3 T. extra virgin olive oil
1 T. liquid from the roasted pepper jar
1 T. sugar
1/2 t. garlic powder
1/4 t. liquid smoke
1/4 t. salt, then to taste

Directions:

Place spinach, mushrooms, roasted peppers, onion and avocado in large mixing bowl. Salt lightly, then add coarsely ground pepper to taste. Toss gently to distribute ingredients evenly.

In medium bowl, add all dressing ingredients up to and including salt, stirring after each addition till smooth and creamy. Adjust for salt.

Spoon salad onto individual serving plates. Drizzle 3-4 tablespoons of dressing over each salad and serve.

Makes 4 main dish salads or 6 side salads

Notes: Nobody will miss the bacon in this subtle, sweet and sour smoke flavored creamy dressing. The avocado of the salad creates a soft ‘eggy’ texture against the firm mushroom. The roasted pepper, onion and spinach all add varying degrees of texture that will delight any palate when teamed with this special dressing.

Visit Sharon at www.chefdavies-tight.com.

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

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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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Chocolate Chip Cannoli

Chocolate Chip Cannoli

“Chocolate Chip Cannoli”

Ingredients:

Cannoli Shells:

4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vegan butter, softened
Egg replacer (enough for 2 egg yolks)
3/4 cup white wine
olive oil (for frying)

Ingredients:

Cannoli Filling:

4 cups Tofutti Better Than Ricotta Cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup vegan chocolate chips

Directions:

To make the shells, mix the flour, salt and sugar in a bowl. Add in the vegan butter. Slowly add in the egg replacer and stir with a fork. Stir in wine slowly, until dough starts to form.

Form a ball with the dough and let it stand for 30 minutes. Flour a surface well, and roll out dough. Using a drinking glass rim (or round cookie cutter), cut out circles from the flattened dough. Roll each circle around a metal cannoli tube, making sure to overlap at the top to connect.

Fry each shell (with cannoli tube still inside) in olive oil for about one minute each, making sure they brown on all sides. Remove from oil and drain shells.

Let cool before removing the metal tubes. After removing the tubes, let the shells completely cool. Combine the Tofutti Better Than Ricotta Cheese, powdered sugar, and vanilla extract until blended. Stir in vegan chocolate chips, gently. Chill the filling for about 30 minutes before filling shells.

Top with shaved vegan chocolate!

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

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