Dairy-Free Spinach and Artichoke Soup

Dairy-Free Spinach and Artichoke Soup

It’s November, can you feel it? The chill is in the air, and the Winter months are fast approaching. So hot, delicious soups are definitely on the menu, especially since Thanksgiving is on its way. Here’s a soup that will not only warm your belly, but would make a great appetizer for your Thanksgiving dinner.

“Dairy-Free Spinach and Artichoke Soup”

Ingredients

3 tablespoons vegan butter
1 cup of canned artichoke hearts, chopped
4 ounces Tofutti Better Than Cream Cheese, softened
3 garlic cloves, pressed
2 tablespoons organic flour
2 cups almond milk, plain
2 cups organic chicken broth
1/2 cup vegan Parmesan grated topping
1/4 teaspoon salt
1 cup fresh spinach, chopped

Directions

Melt vegan butter and sauté artichoke hearts over medium high heat for 3 minutes in a large pot. Add in garlic and sauté for 2 more minutes. Sprinkle flour over mixture and sauté for another minute, stirring constantly.

Pour in almond milk, chicken broth and Tofutti Better Than Cream Cheese and bring to a boil. Let boil until it has slightly thickened. Stir in vegan parmesan grated topping, salt, and chopped spinach.

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

Cliquez ici pour la traduction française.

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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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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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“Taco soup” topped with Tofutti

"Taco soup" topped with Tofutti Chelsea over at Make Real Foods has a recipe for “Taco Soup.” Taco Soup? Yup, you heard right. It looks really good.

It’s made with ingredients like salsa, cilantro, black beans, chili powder, garlic, corn, paprika, and green, yellow, and red bell peppers. Put everything in a pot and presto…taco soup!

Then top with Tofutti Better Than Sour Cream and you have a very creative, very vegan, Mexican inspired soup.

And Chelsea has a great idea…freeze it! Pour any leftover soup into portion sized containers, put it in the freezer, and you have a quick no fuss dinner ready whenever you need it.

Via Make Real Foods.

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