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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Vegan potato candy

Vegan potato candyYou wouldn’t normally think of potatoes as candy, but now you can. Brook and Michael over at Being Vegan Eats have whipped up an interesting little recipe for “Vegan Irish Potato Candies.” Yup, you heard right. Potato candy. And they’re made with Tofutti Better Than Cream Cheese. Sweet!

To make these little treats, you’ll need vegan butter, vanilla, shredded unsweetened coconut, powdered sugar, nutmeg, cinnamon, cocoa powder, and Tofutti Better Than Cream Cheese.

After you’ve gathered all this stuff, it’s a lot of mixing, chilling, and rolling. Don’t worry, Brook and Michael explain how to make them in much better detail, all the more reason to visit their site. You’ll see that the finished candies look like itty-bitty potatoes. Pretty cool.

Thanks, guys. Great recipe!

Still hungry for potato? Here are two more spud-inspired recipes: Creamy Twice Baked Sweet Potatoes and Vegan Potato Pancakes. Yum! Starchy goodness…

Via Being Vegan Eats.

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Vegan Potato Pancakes

Vegan Potato Pancakes

“Vegan Potato Pancakes”

This is a guest post by Tofutti super fan Anthony.

Ingredients:

1/2 large potato, shredded
1 1/2 tablespoons pureed tofu
1 1/2 tablespoons Tofutti Better Than Sour Cream
1 tablespoon chives
1 tablespoon flour
1 tablespoon vegan bread crumbs
2 teaspoons chopped onions
1 tablespoon diced apples
1 1/2 teaspoons lemon juice
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper

Directions:

Combine all ingredients. Mix well.

Form mixture into two pancakes.

Cook in pan over stove until golden brown.

Yields two potato pancakes.

All of us here at Tofutti thank Anthony for sharing his awesome recipe. Nice work!

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

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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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Tofutti Alaskan Salmon Salad

Tofutti is featured in the latest edition of Joy of Kosher magazine! Check out this salmon salad recipe…

“Tofutti Alaskan Salmon Salad”

Ingredients:

1 7-ounce can of Alaskan Blueback Salmon, drained
1 medium/large onion, diced
6 ounces of Tofutti Better Than Sour Cream
2 tablespoons of sweet pickled relish
2 tablespoons of potato flakes
1-2 teaspoons of lemon juice (optional)
1/4 cup of chopped green onion (optional)

Directions:

Mix all ingredients together and enjoy!

Serves 4.

More recipes from Joy of Kosher magazine…

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