Tofutti? Yes, Tofutti. No, it does not taste like tofu. I actually really like this stuff. Non-dairy, non hydrogenated. For any of you that love cream cheese, this makes a great sub. Spread on everything you would normally spread cream cheese on and be prepared to be surprised! Check out more about Tofutti and their other products here. I find this at the Sunflower store near my house, but I’ve seen it at many other health food stores. Recipes including Tofutti to come!
I have made these a couple times and adjusted some of the ingredients to be a little more healthy! I’ve been guilty for eating them for breakfast. PLEASE share any adjustments that you make and love in the comment section below!
Chewy Vegan Oatmeal Raisin Cookies
1 1/4 cups flour (I used unbleached white, but I’m sure wheat would be great too)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon milled flax seed
1 teaspoon cinnamon
1/3 cup packed light brown sugar
3 tablespoons maple syrup (I used pure maple syrup)
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/2 cup rolled oats
1/2 cup raisins
Preheat oven to 350 degrees F. Line two cookie sheets with Silpats or spray lightly with cooking spray.
Put raisins in a small bowl and pour warm water over the top. Set aside.
Mix together the flour, baking soda, salt, flax and cinnamon. Set aside.
Mix sugar, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats.
Drain raisins and place back into bowl. Measure and pour the maple syrup over the top. Coat raisins and then fold into the rest of the mix.
Let sit for 10 minutes.
Drop by rounded tablespoonfuls onto the cookie sheets. Bake for 10-12 minutes.
Makes about 2 dozen
One of my family faves! So easy. I have made this in a crock pot on low for 6-8 hours or on the stovetop letting simmer for about an hour or so. I tend to not always have all the ingredients on hand so I will sub in a can of kidney beans or leave out a can of corn….etc…this soup is very forgiving! Have fun adding or subtracting more or less of whatever your family likes best. Promise it turns out great every time.
PS- this makes a BIG pot of soup! (I like leftovers!) Recipe works great halved too.
- 1 med onion diced
- 4-5 celery stalks chopped
- 1 7 oz. can diced green chilis
- 2 15 oz. cans sweet corn drained
- 2 15 oz. cans black beans drained
- 2 15 oz. cans diced tomatoes
- 1 15 oz. can red enchilada sauce
- handful cilantro leaves (I like lots)
- 2 tea. chili powder
- 2 teaspoons minced garlic
- 3 cups veggie broth
- 2 tablespoons taco seasoning (find one that doesn’t contain milk solids)
- salt/pepper to taste (I use Lawry’s seasoned salt in addition)
Throw all ingredients into crock pot and simmer on low for 6-8 hours.
Serve with your choice of crushed tortilla chips, vegan sour cream, vegan cheese and/or fresh cilantro. Add more water or broth if it’s to your liking and adjust seasonings accordingly. YUM!