Who doesn’t love carrot cake? The slightly sweet, cinnamon flavor of this rich cake filled with fresh grated carrots and luscious chunks of pineapple and walnuts is sure to bring you rave reviews. The addition of Tofutti Better Than Cream Cheese frosting, makes this dessert choice perfect for the dairy free diet.
Carrot Cake Cupcakes with Tofutti Better Than Cream Cheese Frosting
3 cups cake flour
2 cups sugar
2 t. cinnamon
1 1/2 t. baking soda
1 1/2 t. kosher salt
1 t. baking powder
1 can (8 3/4 oz.) crushed pineapple (Drain but SAVE THE JUICE)
3 eggs or substitute Flax mixture to replace eggs (2 Tbsp. Finely ground flax seeds plus 3 Tbsp. water replaces one egg. Mix them together in a small bowl or mug, and let sit a couple of minutes until it becomes like jelly, then add as you would eggs)
1 1/2 cups salad oil
2 t. pure vanilla
2 cups fresh grated carrot
1 1/2 cups walnuts
1. Mix flour, sugar, cinnamon, baking soda, salt, baking powder.
2. Drain the pineapple, and save the juice. (approx. 1/3 cup)
3. Add the pineapple juice, flax, oil, vanilla to the dry mixture and blend thoroughly.
4. Stir in walnuts, crushed pineapple and grated carrot. Mix well.
5. Line cupcake pan with paper liners.
6. Bake at 350 degrees for 30 to 35 minutes.
7. Cool completely before frosting the cupcakes.
1 1/2 cups Tofutti Better Than Cream Cheese
1/2 cup margarine
1 1/2 t. pure vanilla
1/4 t. kosher salt
3 cups Powdered Sugar
1 t. meringue powder
1 T. soy milk
In large bowl with electric mixer, cream together Tofutti Better Than Cream Cheese and margarine. Add vanilla, kosher salt and meringue powder until just combined. Slowly add the sugar. If mixture appears too thick, add the soy milk a teaspoon at a time. Frost cupcakes and watch them disappear.
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Ravioli with Roasted Red Pepper Cream Sauce
This dinner is fast, easy, economical and delicious! Less than 15 minutes total prep time. Fast food was never so healthy and dairy free.
Tofutti Bite-Sized Ravioli
1/2 cup chopped onion
1 clove garlic, finely chopped
1 jar red pepper spread (I use Trader Joe’s Red pepper Spread with eggplant and garlic) or 1 jar roasted red peppers pureed
1/2 cup vegetable broth
1/4 cup dry white wine (optional)
3/4 cup Tofutti Better Than Cream Cheese
Salt and pepper to taste
1 T. chopped parsley
1 T. toasted pine nuts
1 T. olive oil
Cook ravioli according to package instructions. In medium sauté pan, heat oil. Add onion and cook until transparent. Add chopped garlic, roasted red pepper spread. Stir until hot and well combined, pour in broth and wine (optional). Simmer on low for 2 to 3 minutes. Add Tofutti Better Than Cream Cheese and stir until well blended. Remove from heat, salt and pepper to taste. Plate the ravioli and spoon sauce over the top. Garnish with chopped parsley and toasted pine nuts.
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This is a delicious dairy free, vegetarian inspired entrée or side dish.
If you do not have the time to prepare the squash from scratch, substitute a bag of frozen chopped squash from the freezer section of your local market. Warm and satisfying, serves 4 for dinner or 6-8 as a savory side dish.
2 cups pearled farro, rinsed and drained (can substitute barley)
2 t. fine grain sea salt
5 cups of water (or stock)
3 cups butternut squash cut into 1/2 inch dice
1 large red onion, roughly chopped
1 T fresh dill chopped fine
3 T olive oil
1 T balsamic vinegar
1/2 cup walnuts lightly toasted
1/2 cup Tofutti Better Than Sour Cream
2 chopped scallions for garnish
Preheat oven to 350 degrees. Combine the farro, salt and water (or stock) in a large saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender. Remove from heat, drain any excess liquid, and set aside.
While the farro is cooking toss the squash and onion with the olive oil. Sprinkle lightly with salt and pepper. Arrange in a single layer of a rimmed baking sheet and bake for 20 minutes. Turn the squash and onions every 5 to 7 minutes to get browning on equal sides. Remove from oven, sprinkle with balsamic vinegar, and let cool a bit.
To the cooked farro, add the fresh dill and Tofutti Better Than Sour Cream. Stir until just blended. Add the cooked squash and onion mixture, blend in walnuts. Turn onto a serving platter, garnish with chopped scallions.
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Eating healthy and delicious food doesn’t need to be complicated. Here is a fresh and easy dairy free Creamy Roasted Butternut Squash Soup made with Tofutti Better Than Sour Cream. Weighing in at just over 100 calories per 8 ounce (1 cup) serving, this light, bright soup is a perfect week night meal that won’t tip the scale on anything other than taste!
Garnish with an extra dollop of Tofutti Better Than Sour Cream, toasted pine nuts and dill.
Who said low calorie can’t be rich and satisfying?
3 pound butternut squash
1 medium onion, peeled and quartered
6 cups fat free vegetable cooking stock
Salt and freshly ground black pepper to taste
1 container Tofutti Better Than Sour Cream
Cut squash in half lengthwise, remove seeds and place cut side down on a non-stick cookie sheet. Add quartered onion and bake at 375 degrees until soft to the touch (about 1 hour).
Remove from oven and let cool for 20 minutes. Scrape cooked squash from skin and place in blender and puree. In a large stock pot add puree and Tofutti Better Than Sour Cream to vegetable stock.
Stir to combine all ingredients over low heat until hot. Season to taste with salt, pepper and a touch of nutmeg.
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