3-Layer Oatmeal Pumpkin Streusel Bars

3-Layer Oatmeal Pumpkin Streusel Bars

“3-Layer Oatmeal Pumpkin Streusel Bars”

Nothing says Fall more than pumpkin. Maybe football, but it’s neck and neck. So in this recipe for pumpkin streusel bars you can take Mr. Pumpkin and make him into a sweet and delicious Fall time treat!

Ingredients:

1 cup vegan butter, softened
1 cup turbinado, or other natural, sugar
2 1/4 cups unbleached all purpose flour, like white whole wheat
1 1/2 cups old fashioned oats (not quick-cooking or instant oats)
1 teaspoon ground cinnamon, divided
1 cup walnut pieces
8 ounces Tofutti Better Than Cream Cheese, softened
1/2 cup turbinado sugar
1-15.5 ounce can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/8 teaspoon ground cloves

Directions:

Preheat oven to 350 degrees and spray a 9 x 13-inch pan with non-stick spray.

In a large bowl, using fingers, combine butter, sugar, flour, oats, 1/2 teaspoon cinnamon, and walnut pieces. Dough will be crumbly.

Remove 2 cups and press the remaining dough firmly onto the bottom of the prepared pan, using the bottom of a glass to assist if necessary. Bake for about 12 minutes or until slightly firm.

Meanwhile, beat Tofutti Better Than Cream Cheese, sugar, pumpkin puree, vanilla, cloves and remaining 1/2 teaspoon of cinnamon until fluffy. Pour over hot crust, spreading to cover, and sprinkle with reserved streusel. Return to oven and bake for an additional 25 minutes.

Turn off oven, leave for 5 more minutes, and remove pan to a wire rack. Cool completely, cover and refrigerate for several hours or overnight. Slice and serve. These bars cut beautifully!

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

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Vegan Pumpkin Cheesecake Ice Cream

Vegan Pumpkin Cheesecake Ice Cream

“Vegan Pumpkin Cheesecake Ice Cream with ‘Graham Cracker’ Crumble Topping”

Pumpkin pie is usually a “’tis the season” dessert, but . . . it doesn’t have to be. With a little creativity, and a lot of spice, you can turn Tofutti Better Than Cream Cheese into a wonderful scoop of pumpkin cheesecake “ice cream.” Chilled, but not frozen, this delectable ice cream makes a beautiful, creamy mousse—especially when sprinkled with a graham cracker crumble.

And with a little more creativity, you can make it Kosher Parve too!

Ingredients:

Pumpkin Cheesecake Ice Cream:
8 ounces Tofutti Better Than Cream Cheese
1/2 cup sugar in the Raw natural turbinado sugar
1-15 ounce can Libby’s pumpkin puree
1-15 ounce can Coco Lopez Cream of Coconut
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
“Graham Cracker” Crumble Topping (recipe follows)

Place Tofutti Better Than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.” Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

Ingredients:

“Graham Cracker” Crumble Topping:
1 cup matzo meal
3 tablespoons Sugar in the Raw natural turbinado sugar
1/8 teaspoon sea salt
5 tablespoons melted Earth Balance Original Buttery Spread, melted
1 tablespoon pure maple syrup

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork. Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

Yields 1 quarter.

Note: For help making this recipe kosher parve, look for parve maple syrup, sea salt, ground spices, and vanilla extract, and brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

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

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Deux Icy le Lollipops avec Tofutti

Deux Icy le Lollipops avec Tofutti

Sucette glacee au gâteau au fromage à la fraise et à la noix de coco

Ingrédients

225 gr de Tofutti Better Than Cream Cheese
250 ml lait de coco
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
500 gr de fraises

Préparation

Mettez Tofutti, lait de coco, la canne à sucre et le jus de citron dans un mélangeur. Mélanger jusqu’à obtenir un mélange crémeux. Ajouter les fraises et mélanger à nouveau jusqu’à consistance crémeuse. Verser le mélange dans des moules et ajouter des bâtons de bois. Congeler jusqu’à ce qu’ils aient complètement guéri.

Sucette glacee au gâteau au fromage et à la crème de banane

Ingrédients

500 gr de bananes coupées en tranches
225 gr de Tofutti Better Than Cream Cheese
250 gr de crème fraiche pour végétarien
80 gr de sucre de canne biologique
1 cuillère à soupe de jus de citron frais
1 cuillère à café d’extrait de vanille

Facultatif: Crackers graham écrasés sans gluten

Préparation

Mettre la Tofutti, la crème pour végétarien, le sucre de canne, le jus de citron et l’extrait de vanille dans un mixer. Mélangez jusqu’à obtention d’un mélange bien crémeux, puis ajoutez les bananes. Mélangez encore jusqu’à obtention d’un mélange crémeux. Versez dans des moules à glace et ajoutez sur le dessus les biscuits de Graham sans gluten (facultatif). Versez dans les moules pour, ajoutez les bâtonnets en bois et congelez jusqu’à ce qu’ils se soient complètement durcis.

Créé exclusivement pour Tofutti Brands, Inc. par Katherine Bartlett.

Click here for the English translation.

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Strawberry Coconut Cheesecake Pops & Banana Cream Cheesecake Pops

StrawberryBananaBananaCheesecakePops

Strawberry Coconut Cheesecake Pops

Ingredients

8 oz Tofutti Better Than Cream Cheese
1 cup coconut milk
1/3 cup organic cane sugar
1 tbsp fresh lemon juice
2 cups strawberries

Directions

Place Tofutti Better Than Cream Cheese, coconut milk, cane sugar, and lemon juice in food processor. Blend until smooth. Add in strawberries and blend until smooth again. Pour mixture into popsicle molds, add sticks and freeze until solid.

Banana Cream Cheesecake Pops

Ingredients

2 cups firm bananas, sliced
8 oz Tofutti Better Than Cream Cheese
1 cup vegan cream substitute
1/4 cup organic cane sugar
2 tbsp lemon juice
1 tsp vanilla extract

Optional: Crushed gluten-free graham crackers

Directions

Place Tofutti Better Than Cream Cheese, vegan cream substitute, cane sugar, lemon juice and vanilla extract into food processor. Blend until smooth, and then add in the bananas. Blend again until smooth. Pour into popsicle molds and add optional crushed gluten free graham crackers to the top. Put sticks in and freeze until solid.

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

Cliquez ici pour la traduction française.

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Strawberries ‘n Cream Vegan French Toast

Strawberries ‘n Cream Vegan French Toast

“Strawberries ‘n Cream Vegan French Toast”

This is a guest post by Brook and Michael over at Being Vegan Eats.

Breakfast is the most important meal of the day, and it can be the most fun and delicious too. This light and fluffy recipe has strawberries and cream for the most delightful breakfast you’ve ever had!

Ingredients:

Batter:
2 ripe bananas
1 cup almond milk or non-dairy milk
1 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp vanilla
coconut oil or vegan butter for greasing the pan

Filling:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup powdered sugar
2 Tbsp. strawberry jam
2/3 cups chopped strawberries
8-12 1 in. thick slices of crusty Italian or French bread

Directions:

In a bowl, combine the Tofutti Better Than Cream Cheese, powdered sugar and strawberry jam until well mixed. Place in the fridge until ready to use.With a hand mixer or blender, blend together the 2 bananas, almond milk, nutmeg, cinnamon and vanilla until homogeneous.

Melt the coconut oil or vegan butter on a flat skillet over Med heat. When the pan is hot, quickly dip 2 bread slices into the batter mixture coating all sides well. Place on the skillet. Allow it to sit for 3 minutes, then flip. Flip again after another 3 minutes. And flip one last time after 3 more minutes. Allow for 6 minutes of cooking time on each side.

Place one cooked slice of French toast on a plate. Remove the strawberry Tofutti Better Than Cream Cheese mixture from the fridge and fold in the chopped strawberries.

Spread filling on the slice of French toast. Place a second slice of French toast on top.
Top with powdered sugar and maple syrup.

This recipe makes 4-6 stuffed French toast stacks.

Serve hot, Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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