Killer vegan carrot pumpkin bars

Killer vegan carrot pumpkin barsAttack of the Killer Bunnies…Incorporated! Great name for a blog! Shannon at Killer Bunnies Inc. has a recipe for vegan “Carrot Pumpkin Bars,” made with Tofutti Better Than Cream Cheese. Carrots, killer bunnies – seems to go together.

It’s kind of a holiday-themed recipe too, as it calls for canned pumpkin and pumpkin pie spice. You’ll also need all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, margarine, vegetable oil, shredded carrots, almond milk, and…Tofutti Better Than Cream Cheese.

Mix all this stuff up, bake it, then top with a Tofutti Better Than Cream Cheese frosting and you’re all ready to enjoy! Your ears might grow, however…

Nice job, Shannon.

Tofutti Better Than Cream Cheese hops up…err…pops up in sorts of recipes, lots of which end up right here on Tofutti Foodie! So try these recipes too: Peanut Butter Fluff Pie, Banana Ice Cream, Spicy Hot Macaroni and Cheese, Caramel Pie, and a lot, lot more. Get cooking!

Via Killer Bunnies, Inc.

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Creamy Vegan Pureed Rutabaga

Creamy Vegan Pureed Rutabaga

This is a guest post by CA from The Dreamy Idealist.

Once you’ve tasted the intense sharp flavor of rutabaga, little else in life can compare. Include it in your holiday menu or wow everyone at a potluck. This creamy puree is also ideal as a base for a homemade soup or a topping for shepherd’s pie. Each ingredient in this recipe has been chosen specifically to showcase the rich complex flavor of the rutabaga, right down to the Tofutti Better Than Cream Cheese.

Ingredients:
2 Tbsps. vegan margarine

Directions:
In a medium pot, melt the margarine on medium heat.

Ingredients:
1 1/2 lbs. of rutabaga (peeled and cubed)
2 to 3 shallots (peeled and chopped)

Directions:
Add the rutabaga and shallots to the pot. Cook for 10 minutes with the lid on. Stir frequently.

Ingredients:
1/2 tsp. Himalayan sea salt
1 tsp. of fresh thyme (stripped from the stems)

Directions:
Sprinkle the sea salt and thyme into the pot. Stir well and enjoy the fragrant steam as it rises from the pot. Cook for another 5 minutes.

Ingredients:
1/2 cup vegan stock (veggie or a mock chicken is preferred, as the flavors are light and will not overpower the rutabaga)

Directions:
Add the stock and bring to a boil with the lid on. Reduce heat and simmer for 20 to 25 minutes, or until tender. Stir occasionally.

Ingredients:
1/4 container (2 oz.) Tofutti Better Than Cream Cheese

Directions:
At this point your kitchen will be filled with the intensely phenomenal aroma of rutabaga. Use a fork to be certain the cubes are tender and cooked thru. Remove from the burner and add the Tofutti Better Than Cream Cheese.

With an emulsion blender (or a food processor) blend the ingredients together, for 3 to 5 minutes, into a fluffy landscape.

Prep Time: 15 minutes cook time: 36 minutes

Visit CA at www.thedreamyidealist.com.

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

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Creamy vegan pasta primavera

Creamy vegan pasta primavera Want a fancy pasta dish that is not only easy to make, but also vegan? Then Lesley over at the aptly named Lesley’s Vegan Kitchen has a recipe for you: “Lesley’s Creamy Pasta Primavera.” She makes it with Tofutti Better Than Sour Cream.

Lesley’s recipe is very veggie-full. You’ll need some spinach linguini, green zucchinis, onion, garlic cloves, Roma tomatoes, fresh basil and oregano, salt, olive oil, nutritional yeast, and a whole container of Better Than Sour Cream. That is especially cool…

Making the dish is so simple. Boil the pasta, chop and sauté the vegetables, mix it all together with the Better Than Sour Cream, and enjoy! Nicely done, Lesley.

Via Lesley’s Vegan Kitchen.

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Vegan stuffed zucchini

Vegan stuffed zucchiniLike zucchini? Then CA, a.k.a. The Dreamy Idealist, has a great recipe for you…especially if you’re vegan. It’s simply called: “Stuffed Zucchini (vegan).” Pretty cut and dry, no? What makes CA’s recipe extra special is it’s made with Tofutti Better Than Ricotta Cheese. Perfect…

CA’s recipe is so easy to make! Get yourself a big zucchini (CA suggest 8 pounds), then scoop it out and stuff the zucchini with a mixture of chopped Vidalia onion, vegan sausage, vegan parmesan cheese, a jar of pasta sauce, and one container of Better Than Ricotta Cheese. Spice it up with some Italian seasoning too!

After you’ve done all that, pop the stuffed zucchini in the oven for 60 to 90 minutes at 375 degrees and sit back and salivate. Great recipe, CA!

Via The Dreamy Idealist.

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Fresh springy mint risotto

Fresh springy mint risottoSpring may have sprung months ago, but Caeli at Little Vegan Bear has a light and fresh springy recipe to try: “Spring Pea and Mint Risotto.” Caeli travels a lot and her risotto certainly has a worldly feel; she mixes Arborio rice and snow peas…and she tops it off with Tofutti Better Than Cream Cheese.

Caeli’s risotto is very elegant. In addition to the Arborio rice and snow peas, she adds flavors like mint, sea salt, garlic, onion, and dry white wine. Sounds like something you’d find in a fancy restaurant!

Nice job, Caeli.

Tofutti Better Than Cream Cheese is great for cooking! Check out these recipes, they’re all made using Tofutti Better Than Cream Cheese: Creamy Twice Baked Sweet Potatoes, Mini Pumpkin Cheesecakes, and Veggie Penne with Roasted Tomato Basil Cream Sauce.

Enjoy!

Via Little Vegan Bear.

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