Almond Cherry Cupcakes

Almond Cherry Cupcakes

“Almond Cherry Cupcakes”

A rich, decadent taste comes in many flavors. Silky chocolate. Savory salted caramel. Creamy French vanilla. And now add almond cherry to your list of indulgences. Tempt your taste buds with these vegan “Almond Cherry Cupcakes” with a Tofutti Better Than Cream Cheese frosting. They’ll soothe your savage sweet tooth . . .

Ingredients:

Cupcakes
1 cup soy milk (or cow’s milk; no higher than 2%)
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar (or add to taste, especially when using fresh cherries)
1 tsp. vanilla extract
1 1/4 tsp. almond extract
8 oz. canned dark cherries, drained, and torn in halves

Frosting
1/2 cup vegan butter, room temperature
8 ounces Tofutti Better Than Cream Cheese, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
Approx. 2-3 cups powdered sugar (start with about a cup and continue adding in 1/2 cup increments until pleased with the texture and taste)

Optional: Skin-on slivered almonds

Directions:

Cupcakes
Preheat oven to 350 degrees. Line muffin pan with cupcake liners (I’m a big fan of dark brown liners in this case, but any will do).

Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the soy milk mixture, oil, sugar, vanilla, and almond extract in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fold in cherries.

Fill cupcake liners about half of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Frosting
Using a handheld mixer or standing mixer, cream together the butter and cream cheese. Add the vanilla and beat again.

Add the powdered sugar, a little at a time, and beat until well-incorporated and to your liking.

Assemble
Frost completely cooled cupcakes with a substantial layer of cream cheese frosting, then dip into a bowl of the almonds to give a light covering. Fill in by hand any bald frosting spots with additional slices, until they look fabulous!

Created exclusively for Tofutti Brands, Inc. by Cheryl Malik over at 40 Aprons.

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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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Vegan Apple Pie & Vanilla Ice Cream

Vegan Apple Pie & Vanilla Ice Cream

All the homey goodness of Mom’s apple pie in an irresistible and simple-to-make ice cream. Cooking fresh apple puree into a deep, rich paste concentrates its lovely flavor and color while Tofutti Better Than Sour Cream balances its sweetness and insures a creamy and luscious texture.

“Vegan Apple Pie & Vanilla Ice Cream”

Ingredients:

Apple pie ice cream:
2 large red apples with a nice sweet-tart balance (I like Fuji), cut into 1/8ths and cored
2 tablespoons vegan butter (such as Earth Balance)
3/4 cup turbinado sugar, divided (use any granulated sugar you prefer)
1 teaspoon ground cinnamon
2 tablespoons arrowroot powder
1/2 cup unsweetened soy milk, divided in half (plain, vanilla or plain or vanilla lite will also work great)
1 cup plain soy creamer
1 teaspoon vanilla extract
1 1/2 cups Tofutti Better Than Sour Cream
*Optional (recommended) mix-in: pie crust pieces (recipe follows)
Garnish: reserved Pie Crust Pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces

In the bowl of a food processor, process apple until a textured puree forms. Melt vegan butter in a large cast iron skillet over medium-high, add 1/4 cup sugar and cinnamon, and cook, stirring continually, for a couple of minutes or until sugar is mostly dissolved. Add apple puree and cook, stirring frequently, for 7 to 10 minutes or until a thick paste-like puree forms; reduce heat if necessary to prevent scorching as the moisture evaporates. The texture will be similar to brownie batter and the apple flavor beautifully concentrated. Remove from heat.

In a small bowl, whisk together the arrowroot powder with 1/4 cup of soy milk until smooth. Set aside. Whisk together the remaining 1/4 cup soy milk, soy creamer, and 1/2 cup sugar in a medium (2-quart) saucepan over medium-high heat and bring just to a boil, whisking occasionally.

Remove from heat and quickly whisk in the apple puree, vanilla, and soy milk-arrowroot mixture until very smooth. Allow to cool to room temperature, whisk again, and then cover and refrigerate several hours or overnight until thoroughly chilled.

Whisk in Tofutti Better Than Sour Cream until completely incorporated and then freeze in an ice cream maker according to manufacturer’s directions. When it is almost frozen, add optional pie crust pieces and let churn a minute or so until they are well-distributed. Scrape ice cream into an airtight container and store in freezer. Serve garnished as desired with more pie crust pieces or strips, a sprinkle of cinnamon or grated nutmeg, a cinnamon stick, a dried apple slice, and/or a few walnut halves or pieces.

Ingredients:

Pie crust pieces:
1/2 cup unbleached all-purpose flour
1 tablespoon turbinado sugar, divided (use any granulated sugar you prefer)
Pinch salt
2 tablespoons melted vegan butter
2 tablespoons unsweetened or plain soymilk
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees and either lightly oil a baking sheet or line it with Silpat or parchment paper. In a small bowl, whisk together all ingredients, except cinnamon, using only 2 teaspoon of sugar. Make a well in the center of the flour mixture and add melted butter and soymilk, stirring with a fork until a moist dough comes together. Shape into a ball and then press dough into a thin 5.5 x 7.5″ rectangle directly on prepared baking sheet. Sprinkle remaining 1 teaspoon sugar over the top followed by ground cinnamon.

Bake for 15 to 17 minutes or until lightly golden brown and firm. It will crisp more as it cools. While crust is still warm, cut into 1/2-inch wide strips with a sharp knife to serve as a garnish. Or, cool the crust completely on a wire rack, break into pieces the size of large peas and store, covered, until time to add to the ice cream and/or use as a garnish.

Yields 1 quart.

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

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Lemony Ricotta Pancakes with Fresh Strawberries

Lemony Ricotta Pancakes with Fresh Strawberries

“Lemony Ricotta Pancakes with Fresh Strawberries”

This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

This is the perfect light and lovely breakfast (or brunch) for a warm summer day: deliciously delicate ricotta pancakes topped with fresh strawberries and a maple lemon cream sauce, made with Tofutti Better Than Ricotta Cheese. Just add sunshine and you’ll have the beginnings of a perfect day!

Ingredients:

Lemony Maple-Ricotta Cream
1/2 cup Tofutti Better Than Ricotta Cheese

1 tablespoon soymilk (or your favorite non-dairy milk)

1 tablespoons confectioner’s sugar

1 tablespoon maple syrup

1/4 teaspoon almond extract

Process in food processor until smooth. The mixture will be creamy for drizzling; not fluffy.

Ricotta Pancakes
1 1/2 cup all-purpose flour (I use white whole wheat)

1/4 cup + 2 tablespoons natural sugar

1 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cup soy milk (or your favorite non-dairy milk)

3/4 cup Tofutti Better Than Ricotta Cheese

3/4 teaspoon almond extract

Zest of 1/2 large lemon

Directions:

In a large bowl, stir together dry ingredients. Make a well in the center, pour in soy milk, and whisk just until combined. Add Tofutti Better Than Ricotta Cheese in several spoonfuls, and whisk into batter, along with almond extract and lemons zest. Avoid over-mixing.

Spray cast iron skillet with non-stick spray. (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.) Heat skillet over medium-high.

Make pancakes using a 1/4 cup measure, 3 at a time. Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside. Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside. Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.

Garnish top of stack as desired with fresh berries (strawberries are my favorite) lemon zest, and/or a sprinkle of confectioner’s sugar.

Yields 12 pancakes; 4 pancakes per serving.

Visit Betsy at www.TheBloomingPlatter.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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