8oz container dairy-free cream cheese (I like Galaxy Nutritional brand)
1/2 round (3 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1/4 cup pine nuts
4 sundried tomatoes (not in oil), soaked, drained, and finely chopped
2 TBL basil pesto (Meditalia is dairy-free)
In a medium bowl, mix cream cheese, blue cheese, pine nuts, and sundried tomatoes until combined. Place on a serving plate and top with pesto. Garnish with a few pine nuts and sundried tomatoes if you like.
Serve with crackers (I like Back To Nature rounds from Whole Foods).
1/2 cup parsley (Italian flat leaf), finely chopped
1 cup basil, finely chopped
5 oz bag of fresh spinach leaves, finely chopped
1/2 cup chives, finely chopped
1 TBL plus 1 tsp apple cider vinegar
3 cups Vegenaise
2 1/4 tsp Dijon mustard
1 tsp sea salt
1/2 tsp pepper
3/4 tsp fresh lemon juice
In a blender, add all ingredients and blend/puree until smooth and well combined, scrapping down the sides of the blender in between. Adjust the taste to your liking. Store in the refrigerator for up to 1 week.
Makes 3 cups of dressing
1/2 cup (1 stick) Earth Balance
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
2 chipotle chiles in adobo, seeds removed and finely chopped
6 ears of corn on the cob, cleaned but left in husks
In a small bowl, combine earth balance, garlic, salt and pepper, mashing together with a fork. Add chipotles and mix well. Use a rubber spatula to transfer the mixture to a 12 inch piece of plastic wrap. Roll mixture, in wrap, to form a log (about the size of 1 stick of earth balance. Chill in the refrigerator until ready to use.
Preheat gas grill on medium-high for about 10 minutes keeping lid closed. Place corn on grill and cook for 12 minutes, turning occasionally to brown the husks evenly. Serve immediately with chipotle butter on the side.
Tip: Instead of chipotle, try using freshly chopped herbs or squeezing a fresh lime wedge over your corn.
1/4 round (1.5 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1 TBL olive oil
1 tsp balsamic vinegar
1 Gardein Beefless Burger (frozen)
1 slice of cheese by Galaxy Nutritional Foods Rice Cheddar Flavor
1 English Muffin by Food For Life (Living 7-Sprouted Grains)
handful of baby greens
1 slice of red onion, finely chopped
In a small bowl, crumble in blue cheese, add oil and balsamic and lightly mix to combine.
In a small frying pan, cook frozen burger according to package instructions (you can choose to grill instead). Once done, add on cheddar cheese slice and cover for 30 seconds to melt.
While burger cooks, toast english muffin. Top toasted bottom half of muffin with baby greens and red onion. Then lay on the cheddar cheese burger and top with the blue cheese mixture.
Makes 1 outrageous burger
1/4 cup white wine vinegar
2 TBL Dijon mustard (whole grain preferred)
2 TBL sugar
¼ tsp salt
1/2 small head napa cabbage (12 oz), cored and shredded (6 cups)
5 radishes, thinly sliced and cut into sticks
1/2 cup golden raisins
1 TBL fresh chives, thinly sliced
coarse salt and freshly ground pepper to taste
In a small bowl whisk together vinegar, mustard and sugar. In a medium to large bowl, toss in cabbage, radishes, golden raisins and chives. Add vinegar dressing over salad just before serving and toss lightly. Season with salt and pepper.
Tip: add in radish and toss just before serving.
5 lbs potatoes (peeled and cut into small pieces)
1 cup Vegenaise
½ cup Tofutti Better Than Sour Cream (substitute with more Vegenaise if you prefer)
1 clove garlic pressed in garlic press
½ lemon squeezed (avoid seeds)
¼ cup chives chopped, plus more for garnish (scallions can be used)
salt and pepper to taste
1 1/2 tsp celery seed
celery (2 stalks, sliced into thin pieces)
Paprika for garnish
Boil potatoes until tender (you can leave on skins if you are using red potatoes and desire skins). Once tender, drain and cool. You can dip in a bath of ice water.
In large bowl, combine next 8 ingredients. Mix together and taste to customize to your liking. Once soft cooked potato pieces are completely cooled, add to dressing and combine. Sprinkle top with paprika. Chill in refrigerator 2 hours before serving. Serves 8-10
*For a great BBQ, try Tofurky Brats or other sausage flavors, Smart Dogs, or Yves Lemon Herb Skewers or Jumbo Dogs. All of these meatless selections can be found on my substitutions page.
1 large tortilla (plain or flavored)
Tofutti Better Than Cream Cheese
1 slice cheese single (cheddar or American)
2-3 slices of Tofurky Oven Roasted deli turkey
¼ avocado sliced into thin layers
Slivers of Red Onion
Orange Bell Pepper sliced and diced to small squares
3-4 Small cherry tomatoes, sliced in half
Mixed greens or spring mix of lettuce
Spread a thin layer of Tofutti on tortilla. Spread a thin layer of Veganaise over Tofutti. Break cheese single in half and lay across long ends of tortilla. Lay in Tofurky slices and avocado. Layer on a small amount of the onion, bell pepper, tomatoes and mixed greens. Fold up the ends and roll up tortilla. Cut in half and enjoy.
Serves 1 or as a snack for 2
1 TBL parmesan flavor grated cheese (I like Galaxy Vegan brand)
2 TBL Vegenaise
2 tsp fresh lemon juice
a splash of worcestershire sauce (I like Annie’s vegan brand)
salt and pepper
1 french roll
a handful of baby greens spring mix
5 slices of Tofurky oven roasted deli
Slice and toast roll. In a small bowl, mix together dairy-free parmesan, vegenaise, lemon juice, and worcestershire sauce. Season with salt and pepper. Spread on both sides of toasted bread. Lay on baby greens and layer on turkey slices. Top with roll and enjoy.
Makes 1 sandwich
1 1/4 cups sugar
1/2 cup Earth Balance (dairy-free butter), softened
2 egg replacers (2 TBL of Bob’s Red Mill Egg Replacer whisked with 6 TBL of water)
4 heaping TBL of Tofutti Sour Cream (dairy-free)
2 mashed very ripe bananas
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 TBL ground flaxseed
Optional add-ins: walnuts, chocolate chip morsels
2 cups powdered confectioners sugar
juice of 1 lemon (about 4 TBL)
Preheat oven to 350 degrees F. Grease and flour 1 loaf pan (or 2 mini loaf pans). In stand mixer, cream butter and sugar. Add in prepared egg replacer while mixer is on low. Add in Tofutti sour cream, bananas, and vanilla and mix well, stopping mixer and scraping down sides of bowl. On lowest speed, add in flour, baking soda, and flax and blend until combined. Add in optional ingredients and mix to combine.
Pour batter into load pan. Bake for 70 minutes, until golden brown. Remove from oven and let cool 10 minutes in pan. Turn out onto wire rack lined with parchment paper and continue to cool before cutting, about 30 minutes. Ice the top of the entire loaf and decorate with walnuts, or use the icing for individual slices and drizzle on cut slice prior to serving.
In a medium bowl, blend icing ingredients together with a hand mixer. Save and use on cooled loaf.
Tip: Sprinkle one end of the loaf with a few chocolate chip morsels, the other end with walnuts, and leave the middle alone. This will satisfy all taste-buds in your household. Use a spoon to work the added pieces down into the loaf prior to baking. If you use mini loaf pans, the baking time is approximately 45 minutes, or until golden brown and toothpick inserted to test for doneness comes out clean.