Chocolate Cuties Shake

Tofutti Cutie Chocolate Shake

“Chocolate Cuties Shake”

Nothing says “guilty pleasure” more than a chocolate shake. So here’s an ice cold, vegan milkshake dripping with chocolaty goodness. Just blend up some chocolate Tofutti Cuties, kick back, and feel all your troubles melt away.

Ingredients:

4 chocolate Tofutti Cuties, ice cream sandwiches
5 oz. non-dairy milk, e.g., almond milk, rice milk, soy milk
1 1/2 tsp. cocoa powder
1/8 tsp. vanilla extract

Preparation:

Place all ingredients into a blender. Pulse until the ice cream sandwiches are well broken up and scrape down. Continue to blend until thick.

This recipe makes one decadent serving. Serve cold.

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Creamy Vegan Green Chili Rice Casserole

Creamy Vegan Green Chili Rice Casserole

“Creamy Vegan Green Chili Rice Casserole”

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, diced
1/8 teaspoon sea salt
2 large cloves garlic, minced
1/2 cup long grain brown rice
1-4 ounce can diced mild green chilies, drained (about 1/3 cup if you prefer to roast and dice your own chilies)
1/3 cup pitted, sliced black olives
1 cup diced tomatoes (or 1-10 ounce can diced tomatoes, plain or spicy, such as a lime and cilantro variety)
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese
2 tablespoons nutritional yeast
1/2 teaspoon ground cumin
1 vegetable bouillon cube
1 cup water

Directions:

Preheat oven to 350 degrees. Oil a 7 to 8-inch souffle dish or the equivalent and set aside.

Heat olive oil in a large cast iron skillet over medium-high. Add onion and salt and saute, stirring frequently, for 3 minutes. Add garlic and saute, stirring, for another minute. Add rice and cook, stirring very frequently, for 3 minutes or until rice begins to turn golden brown. Lower heat if cooking too quickly.

Add green chilies, olives, and tomatoes, stir to combine and heat through. Add Tofutti Better Than Cream Cheese, nutritional yeast, cumin, and crumbled bouillon cube. Stir until cream cheese is melted and completely incorporated; then stir in water until completely incorporated.

Transfer mixture to prepared baking dish and bake, covered, for 30 minutes. Remove cover and cook an additional 30 minutes, stirring well halfway through. Serve immediately as a side dish.

Maybe used as a filling for stuffed bell peppers as well.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio.

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Fresh springy mint risotto

Fresh springy mint risottoSpring may have sprung months ago, but Caeli at Little Vegan Bear has a light and fresh springy recipe to try: “Spring Pea and Mint Risotto.” Caeli travels a lot and her risotto certainly has a worldly feel; she mixes Arborio rice and snow peas…and she tops it off with Tofutti Better Than Cream Cheese.

Caeli’s risotto is very elegant. In addition to the Arborio rice and snow peas, she adds flavors like mint, sea salt, garlic, onion, and dry white wine. Sounds like something you’d find in a fancy restaurant!

Nice job, Caeli.

Tofutti Better Than Cream Cheese is great for cooking! Check out these recipes, they’re all made using Tofutti Better Than Cream Cheese: Creamy Twice Baked Sweet Potatoes, Mini Pumpkin Cheesecakes, and Veggie Penne with Roasted Tomato Basil Cream Sauce.

Enjoy!

Via Little Vegan Bear.

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Eggplant Curry with Peppers and Tofutti!

Eggplant Curry with Peppers and Tofutti! Love Indian food? Nall’s Kitchen has thrown together a great looking recipe for Eggplant & Pepper Curry. If you like eggplant and Far East spices, you got to give this eggplant curry a try!

Nall’s throws in some good stuff: eggplant (of course), bell peppers, onions, spices, and Tofutti Sour Supreme, then serves it on a bed of jasmine rice. Nice job, guys!

Tofutti Sour Supreme is great for Asian inspired recipes too! Check out these stir fry recipes from Tofutti’s official food blogger Cindy Rader: mushrooms with eggplant and tofu with edamame beans. Both made with Tofutti Sour Supreme.

Via Nall’s Kitchen.

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Mini tostadas with Tofutti Better Than Sour Cream

Looking for a quick and easy recipe to spice up your life? April over at Blacksburg Belle has whipped up “On-the-Spot Tostadas” made with Tofutti Better Than Sour Cream. These mini tostadas are vegan with a kick! April makes them with fresh black pepper, crushed red pepper, and chipotle chili powder. Hot, hot, hot!

Mini tostadas with Tofutti Better Than Sour CreamBut they look great! Head over to April’s blog for the complete recipe.

And if you want to kick up April’s recipe even more, try it with Guacamole Better Than Sour Cream. Spicy, spicy, spicy!

Big fan of zesty Mexican food? Then give this recipe from Tofutti’s Food Blogger Cindy Rader at try: Creamy Burritos with Better Than Sour Cream. Cindy makes these hot tamales with yellow rice, black beans, green chili peppers , and of course, Tofutti Better Than Sour Cream!

Via Blacksburg Belle.

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