Make it vegan potato soup

Make it vegan potato soupNeed a nice hearty soup to warm you up? Alexander’s Highland Market has whipped together this recipe for “Baked Potato Soup.” And, they were cool enough to show you how to vegan-ize it into a vegan potato soup, made with Tofutti Better Than Sour Cream…awesome!

You don’t need a whole lot to make this soup, just some diced potatoes, celery, and onion, water, vegetable bouillon, salt, almond milk, Tofutti Better Than Sour Cream, and a little all-purpose flour.

It’s so incredibly easy to make – then again, most soups are: put in pot…simmer – all you have to do is combine the vegetables, bouillon cubes, and salt. Then cover, cook, blend in the Tofutti Better Than Sour Cream, and garnish with green onions. There are some other steps, but you get the gist of it. Check out Alexander’s Highland Market for all the details.

Thanks, guys!

Via Alexander’s Highland Market.

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Vegan Deviled Eggs

Vegan Deviled Eggs

This is a guest post by Lesley from Lesley’s Vegan Kitchen.

“Vegan Deviled Eggs”

Ingredients:
6 small potatoes, baby Yukon
1 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
2 teaspoon turmeric powder
1/4 tablespoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1 1/2 teaspoon dill weed
Paprika

Directions:
1. Bring 4 cups of water to a boil and add 1 teaspoons of salt.
2. Wash potatoes thoroughly. Peeling is optional.
3. Cut potatoes in half and cook in boiling water for 20 minutes or until tender. Do not overcook. Set aside until completely cool.
4. In a mixing bowl combine Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, turmeric powder, onion powder, garlic powder, salt, and dill weed until you have a creamy consistency.
5. Place some of the Tofutti mixture in a pastry bag fitted with a star tip and top each potato half with some of the mixture.
6. Garnish with paprika.

Visit Lesley at www.lesleysvegankitchen.com and www.lesleycocinavegan.com.

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

Haga clic aquí para ver la receta en español.

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Creamy Black Bean & Sweet Potato Enchiladas with Avocado & Salsa Sauce

Creamy Black Bean & Sweet Potato Enchiladas with Avocado & Salsa Sauce

This is a guest post by Chelsea Stroh from: Make them whole foods. Make them delicious. And make sure you feel great eating them.

Hey everyone! I’m Chelsea from…Make them whole foods. Make them delicious. And make sure you feel great eating them. A few days ago a ‘trackback’ alert popped up on my WordPress app. I nonchalantly clicked on it – not expecting much. Following the link from the trackback I quickly realized it was to the Tofutti’s food blog. I jumped out of my chair in excitement – since Tofutti is basically my favorite company. The trackback made my day. So, imagine my excitement when I was asked to do a guest recipe on Tofutti Foodie. I was so excited that I had to wait about 15 minutes composing myself before I was able to write back in legible words. With a loud and clear YES!

I promised I would create something super yummy. And I totally think I have. If Guacamole and Enchiladas had a baby, I’m pretty sure this is what it would look like…and its vegan and gluten-free!

Ingredients:

For the enchiladas:

2 medium sweet potatoes, washed well
1 tablespoon paprika
1 tablespoon chili powder
Dash of salt
2 cans of black beans, drained and rinsed
1 can of corn (or 1 cup frozen)
1 large handful of cilantro – rinsed well and chopped
2 tablespoons Tofutti Better Than Sour Cream
1 small onion diced – optional
9 corn tortillas (or flour if you are not gluten free)

Directions:

1. Preheat oven to 400 degrees

2. While it’s heating up, dice the sweet potatoes into cubes

3. In a large bowl, add 1 tablespoon paprika, 1 tablespoon chili powder and a dash of salt

4. Add the diced sweet potatoes, and toss in the spices

5. Put the sweet potatoes onto a baking sheet (with a silicon mat underneath, if you have one, otherwise, lightly grease) – it’s okay if some of the seasonings stay behind in the bowl

6. Bake the sweet potatoes until soft (about 20 minutes)

7. While baking, in the same bowl that you used for the sweet potato tossing, add: black beans, corn, cilantro, Tofutti Better Than Sour Cream, and onion (optional). Mix well. You can also slightly smash the black beans, if desired

8. Make the Avocado & Salsa sauce (recipe listed below) and set aside

9. When the sweet potatoes are done, (don’t turn off the oven), mix them with the black bean mix.

10. Spread about 1/3 of the Avocado & Salsa Sauce in the bottom of a 9×13 baking dish

11. Divide the black bean/sweet potato mixture evenly between the corn tortillas, rolling them up with crease down in the baking sheet If your corn tortillas are cracking, microwaving them (before filling) for about 10 to 15 seconds will soften them

12. Top with remaining Avocado & Salsa sauce

13. Bake at 400 degrees for about 20 minutes, until toasty warm and bubbly

14. Enjoy warm topped with these optional toppings: Tofutti Better Than Sour Cream, Sriracha and/or cilantro

Ingredients:

For the Avocado & Salsa Sauce:

2 avocados – pitted and skinned
2 tablespoons Tofutti Better Than Sour Cream
1/4 cup of salsa
Cilantro (washed and chopped) – to taste – I used 1 tablespoon
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash of salt
Dairy-free milk to consistency, like rice milk or soy milk – I used 1/4 a cup

Directions:

1. Add all ingredients except for dairy free milk to blender or food processor

2. Based on consistency, add milk, 2 tablespoons at a time, until desired consistency

3. Taste, adding spices if needed

Visit Chelsea at www.celysestroh.wordpress.com.

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

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Creamy Twice Baked Sweet Potatoes

Creamy Twice Baked Sweet Potatoes

This is a guest post by Elyse Gregor of the Lizzie Fit blog.

Ingredients:

2 medium sweet potatoes
1 tsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cayenne pepper
salt & pepper to taste
3 tbsp Tofutti Better Than Cream Cheese

Directions:

1. Pre-heat oven to 375 F.

2. Halve sweet potatoes lengthwise, wrap in tinfoil and bake 45 minutes.

3. While sweet potatoes are baking, heat the oil in a medium pan and caramelize the onions on low heat. Add the garlic when the onions are just about brown.

4. When sweet potatoes are done, scoop out flesh with a spoon leaving about 1/4 inch of the potato in the peel.

5. In a bowl, combine the potato flesh with the cream cheese and let sit for a minute to allow the heat from the potato to soften the cream cheese.

6. Add the onions and ground spices to the bowl and mix well.

7. Scoop the mixture back into the potato skins and bake for 10 minutes or until the tops are lightly browned.

8. Top with a dollop of Tofutti Better Than Sour Cream if you wish or enjoy as is!

Visit Elyse at Lizzie Fit. Tell her how much you love her recipe!

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

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