Tag Archives: tofutti

Vegan Must Have Products, Brands, Staples, etc.

Posted by LD in Confessions and Rants of the Vegan Persuasion, Shopping Vegan, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , ,

I have done this in the past where I have listed some staple items that I use but today a friend from elementary school said she was struggling with being vegan and had turned to salad so I wanted to make up a list for her of things in my fridge/pantry that I think are definite “go to’s” for me in a house with omnivore husband, 14 year old, 10 year old, and a vegan baby. So here it goes my updated list:

 

List of Vegan Products Everyone Should Have in their Fridge or Pantry or Try:

 

  1. The Obvious fruits, veggies, pasta, and grains always on hand. I keep a lot of different types of grains and mix them together in the steamer (brown rice, couscous, quinoa, amaranth, etc)
  2. Beyond Meat Chicken (http://beyondmeat.com/)
  3. Beyond Meat burgers (always add standard topping before trying likes cheese ketchup mustard lettuce tomato, otherwise the taste is a little off, never expect a perfect meaty burger, its not meat and doesn’t have blood in it)
  4. Beyond Meat Fiesty Crumbles (taco meat)
  5. Beyond Meat Beefy Crumbles (for pasta sauce or lasagna)
  6. Bulger Wheat (this is perfect to put in chili or pasta sauce for a meaty texture and will take on the flavor of the sauce)
  7. Colgin Liquid Smoke (it’s a small bottle of liquid but gives a meaty smoky flavor with just a few drops to Seitan)
  8. Seitan (I use various kinds but will not eat it without liquid smoke and maple syrup, this gives the taste of a ham flavor)
  9. Gardein Fishless Filets (Literally identical to those Gordon’s battered fish filets) (http://www.gardein.com )
  10. Gardein Chicken Strips 7 grain (perfect with honey or Beefree Honee)
  11. Gardein Chicken Sliders (easy to microwave and taste the same)
  12. Gardein Chickenless Patties or Whole Foods 365 Chickenless patties
  13. Whole Foods 365 Chickenless Nuggets
  14. Gardein brand everything is also available at Yardhouse and you should def try it.
  15. Chao Cheese in any flavor is great, I use creamy for grilled cheese
  16. Earth Balance Butter Products
  17. Hazelnut Milk for cereal (I use Pacific Foods)
  18. Soy milk for cooking creamy Sauces
  19. Daiya Cheeses for cooking, do not eat anything except the block Havarti and Gouda raw, they don’t taste right.
  20. Firm Tofu and Chickpeas mashed together with seasoning (garlic etc) makes a great ricotta for lasagna or you can buy Tofutti brand
  21. Tofutti or Daiya Cream Cheese or Sour Creams ( http://www.tofutti.com/ )
  22. Tofutti American slices for sandwiches and grilled cheese
  23. American Flatbread Company Vegan Harvest Pizza is great (www.americanflatbread.com )
  24. Go Veggie! Vegan Parmesan (small purple container, is the only kind I will use none are even close to this)
  25. Amy’s brand meals frozen
  26. Dr. McDougall’s dry soups, Asian noodle containers, and oatmeals
  27. Vega Protein Powders
  28. Orgain Vegan Protein Nutritional Shakes
  29. Betty Crocker Fudge Brownie mix with one can of pumpkin makes brownies, same with cake mixes just check for milk
  30. Kirkland (Costco) semi sweet chocolate chips are vegan
  31. Earth Balance Puffs are like Pirate’s booty, they also have cheese popcorn like Smartfood
  32. Look on PETA for “accidentally vegan products” as well
  33. Just Mayo is amazing. I really love the knew chipotle and siracha flavors and put it on vegan fish tacos with the gardein fish like a chipotle sauce would go on)
  34. Vegan Pesto is sold at Whole Foods in the section with olives and mozzarella and I can’t remember the brand but it is a black container with a brown natural wrap and a heart on it, it has regular pesto too and other sauces.
  35. Victoria Brand Vegan Cream Sauces and Marinara
  36. Rao’s marinara
  37. Whole Foods Premade Pizza Dough
  38. FoMu Ice Creams (based in Allston but sell at some Whole Foods)
  39. Cashew Cream Sauces
  40. Pacific Foods Cashew Based Soups or any soups that are vegan are good
  41. Earth Balance Boxed Mac n Cheese is amazing just like Kraft
  42. Look at veganessentials.com for help too, I love them, shipping is expensive but they have everything first. Otherwise my go to for specialty stuff is Whole Foods but I can get a lot at Market Basket, Stop and Shop, Shaws, etc.
  43. So Delicious Brand Ice Creams, milks, etc.
  44. I also eat that pudding with the Panda on it by Zen products. Chocolate only, vanilla had a weird chemical smell I didn’t like and separated after a few days.
  45. I also like the Tofurkey Beer Brats they are amazing and I will also grab the sliced sandwich meats if they have cheese and such on the sandwich too.
  46. I do Field Roast for the holidays with the pastry wrap and stuffing with cranberries and such inside.
  47. Vegg for cooking without eggs in pretty much every format except scrambled. It even smells like egg.
  48. I also love the pasta products from Explore Asian. They have Black bean and soy and all are filled with extra protein but taste just like traditional pasta.

I think that is most. I just added some that I forgot too. Eat up! Food is love.

3 Ingredient Vegan Biscuits

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Yup, I said it three ingredient biscuits in just 20 minutes. No this is not heaven but according to my omnivore husband it sure does taste like it! He has deemed these biscuits his favorite vegan item I have ever made and that he would not know they are vegan because they are so buttery and fluffy. He also demanded I make them as a birthday cake in the future covered in gravy. So I guess I am going to have to start work on a white country gravy recipe! In the meantime he was happy with drizzled local wildflower honey. Yes we are those vegans that eat honey (See the Great Vegan Honey Debate Here). However, if you are not…. You can always try that vegan honey that is out since it is actually pretty identical in flavor or maybe some agave, maple syrup, jam, or brown rice syrup.

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I have been super sick throughout the last few months being pregnant and am finally starting to turn the corner into my third trimester. I can cook more and the smell of the refrigerator does not make me run to the bathroom to heave up my lunch of water fruits and veggies anymore. So this is definitely a good thing. I hope to start testing recipes again (with the taste test help of Lola my angel of a Dog) and getting more out to you all and I want to thank you all for your patience!

 

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Enjoy this cook hack of a recipe I saw online and veganized. I wish I knew the original source of the base recipe but I don’t so if you do please share!!!

 

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3 Ingredient Vegan Biscuits

(1) cup Lemon Lime Soda (Sprite, 7UP, etc.)
(1) Cup Tofutti Brand Sour Cream
(4) Cups Bisquick

*1/2 to 1 cup of melted Earth Balance Buttery Spread is required to pour in bottom of pan but is not a biscuit ingredient for the dough

 

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PREPARE:

Pour melted Earth Balance into bottom of baking pan. I used Pyrex pans as they are easier to see the baking through and to keep evenly heated.

Take 3 ingredients and mix until very sticky in medium to large mixing bowl with a fork. My little trick is to put 2 cups of Bisquick in the bowl and then wet ingredients and then the other 2 cups of dry to mix easier.

Form biscuits with your hands and pat down into buttered pan so that each biscuit is slightly separate from it’s neighbor. This allows for the butter spread to cook in between each.

 

BAKE!

Bake at 425 degrees for 20 minutes.

The bottom will be a golden crust and any peaks on top will have browned.

Makes about 6 very large biscuits. Cool for 5 minutes and enjoy!

 

2014-08-27 20.30.57  2014-08-27 20.32.20

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FOOD IS LOVE!

The Hippie Gypsy

REBLOG: Chocolate Chip Cheesecake by Lucy’s Friendly Foods

Posted by LD in Beginner Recipes, Guest Contributer Articles, Holiday Recipes, Meatless Monday Desserts, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , ,

This is certainly a must to reblog. It looks tasty and beautiful for spring. I would need to make a few alterations due to the change in country but seems easy enough to alter! It also has Tofutti as a main ingredient which is a favorite of mine! I would even consider topping with sliced fruit. Enjoy… Chocolate Chip Cheesecake.

Tofutti Giveaway! Starts Now Ends March 25, 2014!

Posted by LD in Guest Contributer Articles, Shopping Vegan and tagged with , , ,

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I will be giving away some yummy Tofutti prizes this coming month! Today is my birthday and in honor of another year on this earth, I am giving away one of my favorite brands loot to the best recipe that is sent to me featuring their product! So send me an email at veganhippiegypsy@gmail.com with your favorite homemade Tofutti recipes and don’t forget to send a picture if you have one! I will close entries on March 25th and choose a winner within a week. The recipe will be featured on the blog as a guest blog and any pictures, blogger info, and such will also be featured. I look forward to hearing from you all and seeing how creative you have gotten with this awesome plant based product!

Food is Love.
The Hippie Gypsy.

 

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Ooey Gooey Vegan S’mores Cheesecake Trifle

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I joined the Wellness Committee at my work a few months back. I thought it was important to have a truly opposite opinion to the mainstream ideas of health in such a  group. One that focused not on conventional “healthy” recipes and ways of being “well” but one that is a little more alternative. I am obviously a vegan but I am also a bit of a hippie and very interested in how wellness is also about being mentally well and taking care of the earth to result in healthy food and a healthy planet. This holiday season we had a Christmas/Holiday/Seasonal get together/luncheon at work. The Wellness Group sponsored it and although it was healthi-er I think we have a long way to go. I must say that I did prepare a not so perfectly healthy trifle for the baking contest so I am as much at fault as anyone on the healthiness of this luncheon. To me this recipe is far from healthy but for the group, I think they will find it the healthiest option on the table with all things considered. Take a look and Happy Holidays! (PS I won the contest!)

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S’mores Cheesecake Trifle

Ingredients:

  • 2 packages Vegan Marshmallows
  • 2 containers Tofutti Better than Cream Cheese
  • 2 cans of Coconut Milk (refrigerated overnight or longer to separate)
  • 1 cup powdered organic vegan sugar
  • 1 squeeze bottle of Breyer’s Hot Fudge Sauce (vegan and sold at Walmart)
  • 1 box of Fudge Brownie Mix (Betty Crocker is vegan)
  • 2 cans of pureed pumpkin
  • 1 box Chocolate Cake Mix (many vegan varieties are available)
  • 1 package of graham crackers

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Preparation:

  1. Preheat your oven to 350 degrees.
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  3. Get out (2) medium mixing bowls.
  4. Get 1 smaller pie pan and 1 regular sized cake pan.
  5. Get out your trifle container.
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  7. Spray cake and pie pan with Coconut Oil spray or some Pam-type equivalent of canola oil.
  8. Open cans of coconut milk and slowly remove top layer of coconut milk fat and leave coconut water at the bottom. Try to remove as little wet material as possible. Place in one mixing bowl with cream cheese. Mix until combined well. Sift in powdered sugar with a sieve or squeeze sifter. I use a plastic $1.99 sieve I got at the Chinese grocery store and it works great. No need for anything fancy! Place bowl of cream in refrigerator.
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  10. In second bowl prepare brownie mix with one can of pureed pumpkin. Combine the two until smooth. Place in Pie Pan.
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  12. In the second bowl (do not wipe) add cake mix and 2nd can of pureed pumpkin. Combine well until smooth and place batter in cake pan.
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Cooking:

  1. Place both batters into oven. The cake will take approximately 30 minutes and the brownies will take approximately 50-55 minutes.
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  3. Take squeeze fudge and line the bottom of the trifle bowl. The cake will be going in the bottom and tends to be crumbly. This will give the appearance on the exterior glass of a neat chocolate line while also keeping the moisture of the cake in.
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  5. Next, cut or tear marshmallows in half. This will allow for them to be stuck to the glass and cake when layering.
  6. When the cake comes out. Take the trifle bowl and press through to the bottom of the pan. This will create a circular indent. Most trifle bowls are smaller on the bottom than the top. That is why you place the cake and not brownie in the bottom. Cake will squish down and together so it will fit despite the slight size difference.
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  8. Flip the pan over on a wire rack to unlodge from pan and cool.
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  10. Once cool, tear away edges from the circular imprint and press down into the trifle bowl.
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  12. The fudge will make up for any imperfections. Feel free to add more fudge in a circle on top to finish the layer. Then place a few dots on top of the cake to prepare for marshmallows.
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  14. Press marshmallows up against the glass all around the bowl and then on top of the cake/fudge layer.
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  16. Take out a creme brulee style kitchen torch and brown the cake layers. Be careful lot to get too close the the glass. Not all glass is heat friendly.
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  18. Fill in holes between marshmallows with some fudge. Then crumble graham crackers on top. I used 1 package from a box. Approximately 8 sheets (you can reserve some for top layer if you want or just use more!).
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  20. Next place 1/3 of the cheesecake cream in the center of the crackers but try to avoid bringing the liquid too close to the edges.
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  22. Now add the brownie layer once it has been removed from the oven and cooled on a wire rack. You do not need to make a circular cut on this. Simply cut a triangular piece of brownie out of the “pie” and then it will allow for you to fold it into the trifle bowl by almost overlapping the edges where the cut was made. It also allows for you to have a snack 🙂
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  24. Next add the rest of the cheesecake cream and decorate with marshmallows, fudge, and crumbled grahams. I like to line the edge again with marshmallows and place a dollop of fudge between for a nice finish on it 🙂
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  26. Refrigerate overnight to settle. Serve cold. Enjoy!

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Food is Love.

The Hippie Gypsy

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Check My Recipe Out on Tofutti.com also!

https://twitter.com/tofuttibrand/status/412642439371816960/photo/1

https://www.facebook.com/photo.php?fbid=698712053479883&set=a.192319737452453.46978.148368278514266&type=1&theater

http://www.pinterest.com/pin/550916966888690463/

http://www.tofutti.com/vegan-smores/

Vegan Boeuf Bourguignon Stew – Just like Julia’s

Posted by LD in Holiday Recipes, Meatless Monday Family Dinners and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

One of my favorite cookbooks of all time is Julia Child’s “The Art of French Cooking”. It is sticky and covered in sauces and oil and butter and flour. I used to use that and my favorite mexican cookbook so religiously that they looked like they had been dipped in the foods rather than utilized to make them. There is one recipe I knew by heart and is obviously a huge fan favorite for the carnivore and omnivores out there: Boeuf Bouguignon. It is a Braised beef dish similar to a beef stew in essence. I decided to attack this dish head on because my vegan world isn’t the same without it. I know the flavors and the essence I want to create so making it vegan is actually easier than one may think but remember, if you want it just like Julia’s you do need to put in the time to make it and of course the butter (the earth balance butter that is).

I would like to make note that I initially made this without tasting it. My mother an omnivore had to taste test because I had ruptured my esophagus a few nights before. She loved it and I caught her going back for “extra tastes” later on. I can say that the beef in the oven covered in flour and crisco and pureed onions made my house smell like heaven though. It was hard not to just throw doctors orders out the window and face the throat pain just for a little taste. But I didn’t. I tasted it last night though and it is divine. Please try out the recipe and I promise this will become a warm comforting favorite you can’t believe you lived without.

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Vegan Boeuf Bourguignon

(2) tablespoons Crisco

1 tablespoon Liquid Smoke

(1) Onion

(2) sticks Earth Balance Buttery Sticks

Kosher salt

Fresh Ground Pepper

(2) packages Gardein Beef

1/4 cup Flour

(1) Package Baby Carrots (diced)

(1) package of white button mushrooms

(3)  Medium Yukon Potatoes

1 tablespoon thyme

1 tablespoon frozen minced garlic

(3) Cups Cabernet Sauvignon Red Wine

(3) Cups Water

(2) tablespoons Vegetable Bouillion

(1) Small 6oz can of Tomato Paste

2-3 bay leaves

2-3 tablespoons parsley (fresh preferred)

1/2 cup flour (to make paste)

Preparation:

  • Rough Chop onions.
  • Dice Carrots and mushrooms.
  • Chop Potatoes into cubes.
  • Place extra large sauce pan or dutch oven on medium low heat with crisco, liquid smoke, and at least 1-2tablespoons salt.
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  • Preheat oven to 350degrees.
  • Get out a small food processor or immersion blender and several spoons. You will want to check the salt/seasoning level throughout.

Begin Cooking:

  • Once the crisco melts at onions and stir onion, oil, salt, smoke misture until onions are golden.
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  • Take onions out leaving a small amount of oil in the pan.
  • Puree onions in the food processor then return mixture into the pan.
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  • Add (2) packages of Gardein Beef Tips. Cook until slightly soft and seared about 3-5 minutes.
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  • Sprinkle on 1/4cup of flour and stir until meat is covered in the onion flour mixture.
  • Place beef cubes on a cookie sheet and place in warm oven approximately 30 minutes.
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  • Take 1 stick of butter place in pan and scrape the bottom bits up. Add Garlic.
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  • Add carrots and cover in melted butter. Add mushrooms next. Add salt and pepper while tossing.
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  • Add vegetable bouillion, water, thyme. Mix well until everything is combined. Start to simmer.
  • After the sauce is simmering add tomato paste and wine.
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  • After the sauce has cooked down about 30 minutes and the meat is crusty and firm on the outside, add the potatoes and meat back into the stew.
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  • Stir in 2-3 bay leaves and parsley.

Finishing it Off:

  • Last, after another 30 minutes. Remove 1-2 cups of the broth, a few carrots, mushrooms, and potatoes and place in a small sauce pan (my immersion blender has a little pot to puree in so I use that). Add 1/2cup of flour and make a paste with an immersion blender.
  • Add last stick of butter to stew pot and then stir in paste with the immersion blender until creamy and combined.
  • Cook for at least 30 more minutes. It will be nice and thick and the wine will have cooked down at this point. Your home will also smell like heaven.
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  • Serve hot with some crusty bread on a blustery fall or winter weekend.
  • It also keeps for about a week in the fridge or for months in the freezer! Enjoy!

Total servings 12. Serving Size is approximately 1 cup.

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XOXOX,

The Hippie Gypsy

Creamy Broccoli Cheese Soup

Posted by LD in Holiday Recipes, Meatless Monday Appetizers, Meatless Monday Family Dinners and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

When I wasn’t vegan and I was applying to law school I worked at a law firm in Quincy, MA near a Panera Bread. My favorite lunch was always a bowl of their signature Broccoli Cheese Soup and a toasted Asiago bagel and an apple.  The soup was so decadent and the sharp Asiago smothering the bagel made me just fall into a million pieces. I would’ve eaten this over a filet mignon or fancy lobster dinner (mostly because I never liked either but also because it was that good in my mind). So when I was beginning my ideas for this next week of blogging on soups, stews, and chowders I thought that I really must start off with Broccoli Cheese Soup. I have eaten the broccoli cheese soup in Chef Chloe’s cookbook and it is very good and very healthy but I wanted to make a truly decadent creamy creation that reminded me of that soup near the law firm. So with that I present my version.

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Creamy Vegan Broccoli Cheese Soup

Ingredients:

6 tbsp olive oil

1/2 cup flour

1/2 tsp granulated garlic

1 tbsp vegetable bouillon paste (I use Penzey’s)

1 1/3 cup Daiya Mozzarella Shreds

(1) White Onion

(2) Heads of Broccoli

(6) Small or Baby Carrots

1 qt of Soy Creamer

1/2 cup soy milk

1 cup of water

1/4 cup Tofutti Better than Cream Cheese

1/4 cup Tofutti Sour Supreme Sour Cream

Salt

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Prepare the Base:

  • Put (2) tablespoons of oil in a pan with salt and (1) onion chopped into rings.
  • Sweat the onion on medium heat until very soft and light golden brown. They will naturally start to separate as they heat up, so continue stirring.
  • Take 1/2 of the onions out and place in an extra large sauce pan. Add broccoli and 1 tbsp oil and place on medium heat,
  • Toss oil, onions, and broccoli and sprinkle with salt. Leave on medium heat.
  • Take remaining onions in the frying pan and add 3 tablespoons oil and flour. Stir until it forms a paste.

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Cooking down the soup:

  • Pour creamer into large sauce pot with broccoli and onion mixture.
  • Bring to a simmer.
  • Add all remaining ingredients and oil/onion paste except for carrots.
  • Stir until broccoli is soft and well combined. The sauce should be thick now and form a film on top if not constantly stirred.
  • Take an immersion blender and place in pot allowing the blender to chop and puree the broccoli. You can reserve a few small pieces if you want it a little chunkier.
  • Then shred the carrots with a peeler or making matchsticks with a sharp knife and add a few minutes before serving. These should be cooked but slightly crisp.
  • Serve hot and Enjoy!

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Serves (7). 1 cup servings. WW Points 11.

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XOXOX,

The Hippie Gypsy