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Ingredients:

 

Thai-Influenced—and not your mama’s chili cheese dogs!

 

The chili refers to the red chili peppers in Thai red curry paste (available at Asian markets and in the international aisle of many grocery stores). And the “cheese” refers to Tofutti Better Than Cream Cheese. These two ingredients combine (even with few other ingredients) to make a knock out sauce for you dog—and juicy crunch is provided by a Fresh Cucumber-Carrot Slaw.

 

You will want these Thai-American top dogs to “sit” and “stay” at all your picnics, indoors or out!

 

 

Combine all ingredients in a medium non-reactive bowl and allow to sit for 5 or so minutes. Transfer mixture to a strainer or sieve, and place over the same bowl. Allow to drain while you continue with recipe.

 

Gently press on the vegetables with the back of a spoon before using. Save the juice for another purpose because even though the sauce calls for the same ingredients, here they are diluted with vegetable juice and, hence, not potent enough for the sauce.

 

*Use a food processor with a grater attachment for these tasks.

 

**Italian basil can substituted, but it will not have the pronounced anise-like flavor of Thai basil.

 

 

In a small non-reactive bowl, whisk together all ingredients until very smooth, then transfer to a plastic squirt bottle from the dollar store for dispensing.

 

To assemble each dog, squirt or spread about 1/8th of sauce onto a grilled or toasted bun. Layer with 1/4 of the slaw, and top with a grilled dog. Then zig-zag about another 1/8 of the sauce over the top—-squirting or drizzling–and garnish with about a teaspoon of chopped nuts and a Thai basil sprig. Serve immediately.

 

Yields 4 “dogs.” Woof!

 

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

 

 

 

Ingredients:

 

 

Place Tofutti Better Than Cream Cheese, sugar, and pumpkin puree in the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Add cream of coconut, vanilla extract, cinnamon, ginger, and cloves and process until completely combined, again scraping down sides of bowl as necessary. Chill mixture for several hours, freeze in an ice cream maker according to manufacturer’s directions, transfer to a covered carton, and chill for several hours to “ripen.” Serve sprinkled with “Graham Cracker” Crumble Topping, if desired.

 

Ingredients:

 

 

Preheat oven to 350 degrees. Line a baking sheet with Silpat or parchment paper. In a small bowl, combine all ingredients with a fork. Press into a 1/4-inch thick circle on prepared baking sheet and bake 25 minutes or until golden brown; check after 20 minutes. Allow to cool, and break into pieces or crumbs of the desired size. Store in a covered container at room temperature.

 

Yields 1 quarter.

 

Note: For help making this recipe kosher parve, look for parve maple syrup, sea salt, ground spices, and vanilla extract, and brands like Camp, Dan-D’s Foods, Danon Foods, Gefen, Liebers, Now Foods, Pereg, Prima, Sobeys Foods, Sobeys West, Victorian Epicure, etc.

 

Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio over at The Blooming Platter.

 

 

 

Ingredients

 

  •     8 oz Tofutti Better Than Cream Cheese
  •     1 cup coconut milk
  •     1/3 cup organic cane sugar
  •     1 tbsp fresh lemon juice
  •     2 cups strawberries

 

Directions

 

Place Tofutti Better Than Cream Cheese, coconut milk, cane sugar, and lemon juice in food processor. Blend until smooth. Add in strawberries and blend until smooth again. Pour mixture into popsicle molds, add sticks and freeze until solid.

Banana Cream Cheesecake Pops

Ingredients

 

  •     2 cups firm bananas, sliced
  •     8 oz Tofutti Better Than Cream Cheese
  •     1 cup vegan cream substitute
  •     1/4 cup organic cane sugar
  •     2 tbsp lemon juice
  •     1 tsp vanilla extract
  •  
  •     Optional: Crushed gluten-free graham crackers

 

Directions

 

Place Tofutti Better Than Cream Cheese, vegan cream substitute, cane sugar, lemon juice and vanilla extract into food processor. Blend until smooth, and then add in the bananas. Blend again until smooth. Pour into popsicle molds and add optional crushed gluten free graham crackers to the top. Put sticks in and freeze until solid.

 

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

 

Cliquez ici pour la traduction française.

 

 

 

 

Ingredients

 

    Corn:

  •     3 fresh ears of ‘butter/sugar’ corn on the cob, shucked

 

Place ears of corn in large pot with 8 cups water. Bring to boil, then cover and cook till tender. Remove corn, then strain liquid. Return liquid to pot, then cut corn kernels from cobs and place in pot. Set aside.

Ingredients

 

    Chowder:

  •     1 stick (1/2 c.) gluten-free margarine
  •     2 c. sliced or diced celery, including some inner stalks and leaves
  •     2 c. diced onions, 1/2 inch squares
  •     1 t. salt
  •     6 medium russet potatoes, peeled and cut into 1/2 inch cubes
  •     1 t. salt
  •     14 3/4 oz. can gluten-free cream style corn
  •     2 c. non-dairy creamer, full strength
  •     3 c. froz. broccoli cuts
  •     3 T. soy bacon bits (gluten-free)
  •     2 t. liquid smoke
  •     1 t. garlic powder
  •     1 t. onion powder
  •     1 t. dry mustard
  •     1 t. turmeric
  •     1 t. dried rubbed sage (or 1/2 t. ground)
  •     1/4 t. red cayenne pepper
  •     freshly ground black pepper to taste
  •     2 t. additional salt
  •     1 c. dry white wine mixed in bowl with 1/2 c. cornstarch till dissolved
  •     2, 12 oz. containers Tofutti Better Than Sour Cream (1 for the chowder and 1 for an
  •     paprika (garnish, optional)
  •     fresh rosemary sprigs (garnish, optional)

 

In extra large skillet, over medium heat, melt margarine. Add celery, onion and salt. Sauté till partially wilted.

 

Add potato cubes and salt to celery and onion. Stir to coat with margarine, then saute till potatoes become translucent. Raise heat to medium-high, then cook till charred on some sides. Add saute to water and corn in soup pot, and cook over medium heat till potatoes are tender throughout.

 

Add cream style corn, non-dairy creamer, broccoli cuts, soy bacon bits, liquid smoke, spices and herbs, stirring after each addition. Cook till chowder reaches a slow boil.

 

Add white wine/cornstarch mixture, stirring continuously till thickened. Reduce heat to low and cook for 15 minutes.

 

Add 1 container Tofutti Better Than Sour Cream, stirring to thoroughly incorporate. Cook 10 minutes, then remove from heat till ready to reheat and serve.

 

To serve: Ladle into soup bowls, top each with a dollop of Tofutti Better Than Sour Cream, a sprinkle of paprika and a fresh sprig of rosemary. When eating, submerge the rosemary sprig in the chowder for a delectable fresh herb flavor, enhancing the overall flavor achievement.

 

Leftovers are great the next day! A bonus: As the chowder sets, it develops a mild cheddar cheese taste from the combination of the white white, spices and Tofutti Better Than Sour Cream.

 

Makes 15 1/2 cups.

 

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

 

 

 

 

 

Ingredients

 

    Corn:

  •     3 fresh ears of ‘butter/sugar’ corn on the cob, shucked

 

Place ears of corn in large pot with 8 cups water. Bring to boil, then cover and cook till tender. Remove corn, then strain liquid. Return liquid to pot, then cut corn kernels from cobs and place in pot. Set aside.

Ingredients

 

    Chowder:

  •     1 stick (1/2 c.) gluten-free margarine
  •     2 c. sliced or diced celery, including some inner stalks and leaves
  •     2 c. diced onions, 1/2 inch squares
  •     1 t. salt
  •     6 medium russet potatoes, peeled and cut into 1/2 inch cubes
  •     1 t. salt
  •     14 3/4 oz. can gluten-free cream style corn
  •     2 c. non-dairy creamer, full strength
  •     3 c. froz. broccoli cuts
  •     3 T. soy bacon bits (gluten-free)
  •     2 t. liquid smoke
  •     1 t. garlic powder
  •     1 t. onion powder
  •     1 t. dry mustard
  •     1 t. turmeric
  •     1 t. dried rubbed sage (or 1/2 t. ground)
  •     1/4 t. red cayenne pepper
  •     freshly ground black pepper to taste
  •     2 t. additional salt
  •     1 c. dry white wine mixed in bowl with 1/2 c. cornstarch till dissolved
  •     2, 12 oz. containers Tofutti Better Than Sour Cream (1 for the chowder and 1 for an
  •     paprika (garnish, optional)
  •     fresh rosemary sprigs (garnish, optional)

 

In extra large skillet, over medium heat, melt margarine. Add celery, onion and salt. Sauté till partially wilted.

 

Add potato cubes and salt to celery and onion. Stir to coat with margarine, then saute till potatoes become translucent. Raise heat to medium-high, then cook till charred on some sides. Add saute to water and corn in soup pot, and cook over medium heat till potatoes are tender throughout.

 

Add cream style corn, non-dairy creamer, broccoli cuts, soy bacon bits, liquid smoke, spices and herbs, stirring after each addition. Cook till chowder reaches a slow boil.

 

Add white wine/cornstarch mixture, stirring continuously till thickened. Reduce heat to low and cook for 15 minutes.

 

Add 1 container Tofutti Better Than Sour Cream, stirring to thoroughly incorporate. Cook 10 minutes, then remove from heat till ready to reheat and serve.

 

To serve: Ladle into soup bowls, top each with a dollop of Tofutti Better Than Sour Cream, a sprinkle of paprika and a fresh sprig of rosemary. When eating, submerge the rosemary sprig in the chowder for a delectable fresh herb flavor, enhancing the overall flavor achievement.

 

Leftovers are great the next day! A bonus: As the chowder sets, it develops a mild cheddar cheese taste from the combination of the white white, spices and Tofutti Better Than Sour Cream.

 

Makes 15 1/2 cups.

 

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

 

 

 

 

 

Ingredients

 

Dip:

 

Prepare spinach as instructed above and set aside.

 

Place beans in blender container and blend till smooth. Add 1 cup ginger beer and blend again till smooth.

 

Transfer to large skillet over medium heat. Add olive oil. Stir to incorporate the oil, then cook about 5 minutes, stirring often, till bean puree stops sticking to skillet.

 

Add garlic and onion powders, red cayenne pepper, salt, freshly ground black pepper and rosemary sprigs. Stir well, lower heat and cook another 5 minutes.

 

Add roasted peppers and corn. Stir and cook till corn is tender, and rosemary has flavored the beans. At this point, remove rosemary sprigs and discard.

 

Now add squeezed spinach. Stir to evenly distribute.

 

Place Tofutti Better Than Cream Cheese in bowl. Mash and stir till fluffed up. Add to skillet and stir till completely incorporated into the beans and spinach. Salt to taste and remove from heat. Let set at room temperature till ready to serve.

 

When ready to serve, if dip has become too thick, then add a little ginger beer, a little at a time, to thin. (There will be extra, since you only used 1 cup.)

 

Transfer to serving bowl, about 1 1/2 cups. Top with Tofutti Better Than Sour Cream. Top sour cream with diced red peppers, that have been blotted with a paper towel. Place a fresh sprig of rosemary in the dip.

 

Place dip on platter, and surround with corn chips. Serve.

 

Notes: This dip can also be served cold. It will thicken considerably, so thin as desired (or not) with the ginger beer. Tastes great either way – at room temperature or cold.

 

Bush’s Grillin’ Beans come in two other flavors that are both vegan and gluten-free: Southern Pit Barbecue and Steakhouse Recipe. Experiment with both!

 

And Pop Corners come in two flavors that are also vegan and gluten-free: Kettle and Sea Salt. I used Kettle style for this recipe.

 

Makes 4 cups dip.

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