Gingerbread Lemon Sandwich Cookies

Gingerbread Lemon Sandwich Cookies

“Gingerbread Lemon Sandwich Cookies”

If Santa is looking for an easy time sliding down all those chimneys . . . he’s out of luck! These “Gingerbread Lemon Sandwich Cookies” are going to make his descent a little snug. Ho! Ho! Doh!

What you’ll need . . .

Cookie
1 cup vegan sugar
1/4 cup finely smashed banana (about half a banana)
1/2 cup coconut oil (room temperature)
1/4 cup molasses
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves

Icing
4 oz. Tofutti Better Than Cream Cheese
2 cups powdered sugar
1 Tbsp. lemon zest
1 tsp. lemon extract
1/4 tsp. ginger

How to make it . . .

Prepare the cookie icing by mixing together the Tofutti Better Than Cream Cheese with the powdered sugar, lemon zest, lemon extract and ginger until well combined. Place in the fridge to thicken up for about one hour or more.

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a mixing bowl, combine the vegan sugar and the smashed banana with a hand mixer. Next add in the coconut oil and the molasses, mix just until well blended.

Sift the all-purpose flour with the baking soda, cinnamon, ginger, nutmeg, salt and cloves. Fold the dry ingredients into the wet ingredients one half at a time. Mix just until incorporated. The dough will feel slightly dry.

Roll the dough into 34-36 individual balls, all the same size. Roll the dough balls into sugar, coating the outside. Place the balls on the cookie sheet and flatten with your hand to about a ¼ inch thick. The cookies will not spread much, so you can line them up fairly close together.

Bake in the oven for 10-12 minutes being careful not to over-bake. They will become crunchier as they sit.

Slide the parchment off the cookie sheet onto a flat surface. Allow the cookies to cool.

Remove the icing from the fridge. Using a pastry bag, place a circle of icing in the middle of the flat side of a cookie. Press another cookie on top.

Enjoy!

Visit Brook and Michael at BeingVeganEats.com.

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

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Tofutti Vegan Eggnog

Tofutti Vegan Eggnog

“Tofutti Vegan Eggnog”

Eggnog is most definitely a holiday indulgence. You don’t find many people sloshing down pints of thick, creamy eggnog in July. So being that it is December, and many folks are gearing up for holiday celebrations, here’s a decadent recipe for vegan eggnog. Oh yes, vegan eggnog made with Tofutti vanilla premium dairy-free frozen dessert. Yup . . . this is really happening. Enjoy!

What you’ll need . . .

1 pint Tofutti vanilla premium dairy-free frozen dessert
1 1/2 cups almond milk
1 tsp. vanilla extract
Pinch of ground cloves
1/8 tsp. ground cinnamon
1 tsp. fresh ground nutmeg
Garnish with fresh ground nutmeg

Super simple preparation . . .

Place all the ingredients in a high speed blender. Blend until smooth, scraping down once. Serve cold, topped with fresh ground nutmeg.

For a holiday kick, add your choice of Rum, Brandy or Bourbon.

Serves 3 to 4.

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Vegan Coconut Ghost Candies

Vegan Coconut Ghost Candies

“Vegan Coconut Ghost Candies”

Beware! Ghouls and ghosts—and assorted comic book heroes—will be prowling the streets tonight, so if your proton pack is on the fritz, stay safe inside this Halloween, and enjoy these “Vegan Coconut Ghost Candies,” made with Tofutti Better Than Cream Cheese. Boo!

Ingredients:

4 oz. Tofutti Better Than Cream Cheese
4 Tbsp. vegan butter
1 1.2 tsp. vanilla extract
2 3/4 cups shredded, unsweetened coconut
4 cups vegan powdered sugar
1/4 cup vegan powdered sugar (for coating)
1/4 cup of finely ground coconut (for coating)
vegan mini chocolate chips

Method of Preparation:

In a medium sized bowl, cream together the Tofutti Better Than Cream Cheese, vegan butter and vanilla. We used a hand mixer and blended until homogenous.

Add in the 2 3/4 cups of shredded coconut, and half of the 4 cups of powdered sugar, blend with the hand mixer. Add the other half of the powdered sugar and mix again until blended.

Chill the mixture in the fridge for no more than five minutes.

After chilled, shape into little ghosts. It is easy to start with a small sized round ball, and pinch the top to form the head of the ghost. Repeat this until you have about 25-30 small ghosts.

In a bowl, combine together the 1/4 cup vegan powdered sugar and the 1/4 cup of finely ground coconut. Use this to coat the outside of your little ghosts.

Press in the mini vegan chocolate chips as eyes. Chill the ghosts in the fridge before serving. Store them in an air tight container in the fridge.

Enjoy this fun, Halloween inspired confection!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Tofutti Peanut Butter Pumpkin Pudding

Tofutti Peanut Butter Pumpkin Pudding

“Tofutti Peanut Butter Pumpkin Pudding”

This is a guest post by Chef Sharon Davies-Tight.

Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice. Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust. *Except for the soy whipped cream, this recipe is gluten-free.

Ingredients

Pudding:
4 c. unsweetened almond coconut milk (Almond Breeze brand is gluten-free)
2 c. canned pumpkin
1/2 c. creamy peanut butter (Jif brand is gluten-free)
1/2, 8 oz. container Tofutti Better Than Cream Cheese
1 c. sugar
1/2 c. dark brown sugar
1 t. powdered ginger
1 t. cinnamon
1/4 t. ground cloves
1/4 t. salt
1 t. vanilla extract
1/4 c. cornstarch mixed in cup with 1/2 c. almond coconut milk, till dissolved and smooth (this takes longer to dissolve, than when dissolved in water)

Preparation:

In extra-large saucepan, over medium-low heat, combine all pudding ingredients, except the cornstarch/milk, stirring with wire whisk till smooth after each addition. Cook for about 20 minutes, stirring often.

Add cornstarch/milk, stirring till thickened. Simmer at a very soft boil for about 10 minutes, again stirring often, being careful not to scorch bottom of pan.

Place piece of wax paper on surface of pudding while in saucepan, to prevent skin from forming. Cool at room temperature till warm. Whisk till smooth, then ladle into dessert cups. Refrigerate till cold.

When ready to serve: Top with coffee flavored soy whipped cream and a dash of cinnamon. Serve.

Makes 6-1/2 cups.

Soy whipped topping:

Whip 1 cup dairy-free soy ready to whip topping till it forms soft peaks. Add 1 teaspoon instant coffee, then continue to whip till coffee dissolves and topping achieves firmer peaks.

Visit Sharon at www.chefdavies-tight.com.

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

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Vegan Buffalo Chicken Dip

Vegan Buffalo Chicken Dip

“Vegan Buffalo Chicken Dip”

This is a guest post by Ashley Melillo.

Here is one of my favorite recipes, and it’s a perfect dip for the upcoming big game!

What you’ll need . . .

10 ounces vegan “chicken” strips or breasts (I use Gardein Chick’n Scallopini), grilled or cooked according to instructions
8 ounces Tofutti Better Than Cream Cheese
6 ounces mozzarella cheese substitute, like Tofutti mozzarella slices
1/2 cup buffalo sauce of choice, plus more for garnishing
4 scallions, chopped for garnish
Celery sticks, whole wheat pita chips, or tortilla chips for dipping

How to make it . . .

Heat oven to 350º F.

Shred or chop “chicken” strips.

In a small baking pan, spread tofutti evenly over bottom. Top with chicken, buffalo sauce, and mozzarella.

Bake for 20-25 minutes or until cheese is melted and sauce is bubbling.

Top with scallions and serve immediately.

Visit Ashley at www.blissfulbasil.com.

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

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