Cinnamon Apple Stuffed Pumpkin

Cinnamon Apple Stuffed Pumpkin

This is a guest post by Lara from Food Allergy Gal.

“Cinnamon Apple Stuffed Pumpkin”

Ingredients:

Small pumpkin
Apples
Tofutti Better Than Cream Cheese
Dill
Cinnamon
Olive Oil
Bay leaf
Brown sugar (or maple syrup)
Mint
Sea salt

Directions:

1. Pre-heat oven to 425 degrees Fahrenheit.

2. Cut the top off the pumpkin and set aside.

3. Remove the seeds (set aside- you can use them later for pumpkin seed snacks).

4. Mix 1 teaspoon of sea salt, 1/4 cup of olive oil, 2 tablespoons of maple syrup (or 1/2 cup of brown sugar) in a small bowl.

5. Generously baste the inside of the pumpkin with this mix (save remains, you’ll need it in a little bit).

6. Put the pumpkin in the preheated oven for 15 minutes and bake.

7. Chop up 3 to 4 apples (it’s up to you if you want fine slices or bigger chunks).

8. In the bowl with the maple syrup/olive oil blend, add 2 teaspoons of cinnamon, 1 teaspoon of dill and 1 teaspoon of mint. Mix together well.

9. Add 1/4 cup of brown sugar and 1/4 cup of Tofutti Better Than Cream Cheese to the apples.

10. Pour the wet ingredients over the apples and fold in together making sure there is an even balance covering the apples.

11. Remove the pumpkin from the oven – add the apple, spice and Tofutti Better Than Cream Cheese blend inside the pumpkin and put the pumpkin top on.

12. Bake for 30 minutes at 425 degrees. Serve and enjoy!

Visit Lara at www.ilaraholland.com and www.foodallergygal.com

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

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Vegan spinach bites – Bonnie style!

Big thanks to Bonnie Forkner over at Going Home to Roost for putting her spin on “Tofutti Spinach Bites.” Bonnie took Cindy Rader’s original recipe and made it her own, mixing in some diced onion and coconut oil. Fantastic job, Bonnie! They look great.

Vegan spinach bites – Bonnie style!

And don’t forget! A few months ago, Bonnie did a guest recipe for Tofutti Foodie: “Veggie Penne with Roasted Tomato Basil Cream Sauce.” Made with Tofutti Better Than Cream Cheese!

Via Going Home to Roost.

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Vegan chili with polenta

Vegan chili with polenta If it’s chilly by you, uh…chili is a great meal to warm you up, especially if it’s spicy! And this “Bean and Vegetable Chili”, vegan chili, by Rosalie over at quinces and kale certainly has some bite. And a scoop of Tofutti Better Than Sour Cream! Awesome.

There are some great sinus-clearing spices in here: garlic, chipotle chili, mild chili, cumin, oregano, and coriander – wow! And you mix all this stuff up with hearty vegetables, like pumpkin, beans, corn kernels, and diced tomatoes. Pumpkin, in chili? Now that’s creative.

Once you cook it up, Rosalie recommends serving her chili with soft polenta or in a tortilla with guacamole and perhaps a dollop of Tofutti Better Than Sour Cream. Great work, Rosalie!

Via quinces and kale.

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Chickpea pancakes with roasted vegetables

Chickpea pancakes with roasted vegetablesWait. Aren’t pancakes supposed to be fluffy and drizzled with maple syrup? Yes. But these aren’t your typical pancakes! Julie over at Veggiephile tweaked a recipe she found online and created pancakes made with chickpea flour. Yup, “Chickpea Pancakes with Oven-Roasted Vegetables.”

Don’t worry they’re easy to make: mix up some chickpea flour, baking powder, water, olive oil, cumin, and sea salt…then just fry them up – simple! But what really takes Julie’s recipe to the next level is topping these pancakes with roasted vegetables. A lot of vegetables!

Julie uses carrots, parsnips, butternut squash, broccoli, baby potatoes, Portobello mushroom, and tomatoes. Once all the veggies are good and roasted, slather each pancake with vegan cream cheese, Julie recommends Tofutti Better Than Cream Cheese, and dump the vegetables on top. Perfect!

Don’t forget to visit Julie’s blog for some great pictures of the finished dish. Nice work, Julie!

Via Veggiephile.

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Hasta la smoky tomato stew

Hasta la smoky tomato stewGreat name for a blog here! Sophie at Hasta La Vegan has a recipe for “Smoky Tomato, Butterbean and Orzo Stew,” topped with Tofutti Better Than Sour Cream. It’s the perfect recipe to warm you up on a chilly day, unless being slowly lowered into a vat of molten steel sounds more inviting. “I cannot self terminate.”

Anyway…you’ve got a hearty dose of veggies in this recipe: carrots, onion, celery, garlic, tomatoes, and butterbeans – not to mention, the vegetable stock. Then you toss in some spices, like paprika, bay leaves, salt and pepper, and orzo pasta; mix all this together and stew it.

To finish, Sophie blasts it with some Tofutti Better Than Sour Cream and serves with a side of potato wedges or a piece of crusty bread. This recipe is Skynet…err, Tofutti approved. Nice work, Sophie.

Via Hasta La Vegan.

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