Posts Tagged ‘Tofutti’


This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5


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I sometimes get jealous of my non-vegan friends when they order this in a restaurant.  You can easily make a better and much healthier version at home with either store-bought ingredients or homemade or a combination of both.  This is so fast and easy and so delicious!

What you need:

  • Frozen french fries, baked according to pkg instructions (or homemade).  (I used Alexia Yukon Gold Julienne Fries)
  • Can of vegan chili (or homemade) (I used Trader Joe’s)
  • We Can’t Say It’s Cheese Spread Hickory Flavor (by Wayfare)
  • Bragg’s Nutritional Yeast Seasoning (or nutritional yeast flakes)
  • Daiya Cheese Wedge, any flavor
  • Tofutti Sour Cream

To prepare:

  1. Place one serving of french fries on a microwave-safe plate.
  2. Pour 1/2 cup vegan chili over fries.
  3. Cut up one serving of Daiya Wedge, 1/8 of wedge, and cut in cubes and place around into the chili.
  4. Sprinkle with nutritional yeast, then top with one serving of cheese spread and 1 serving of sour cream.
  5. Microwave for a few minutes till cheese melts and chili is warm.

Weight Watcher PointsPlus value:  9



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I thought I’d make everyone happy this Monday with a great dessert recipe.  This lemon cheesecake is really delicious and the blueberry sauce gives it the extra something special.  The secret to this cheesecake is to refrigerate it overnight.  You may be tempted to eat it right away or after refrigerating a few hours, but trust me.  If you leave it in the fridge overnight, it will taste like the real deal.  Enjoy!

For cheesecake:

  • 2- 8 oz. tubs of Tofutti Better Than Cream Cheese
  • 12 oz. container of Mori-Nu Firm Lite tofu
  • 1 cup sugar
  • 4 tbsp fresh lemon juice
  • zest of 1 lemon
  • 2 tbsp cornstarch
  1. Preheat oven to 350 and prepare a glass baking dish with cooking spray.  I used an 8-by-11 Corningware dish.
  2. In a food processor, combine all ingredients till completely smooth.
  3. Pour mixture into pie plate and bake for 40 to 45 minutes till lightly golden.
  4. Cool on a rack.

For sauce:

  • 8 oz. blueberries
  • 3 tbsp sugar
  • 1 tsp cornstarch mixed with a little warm water
  1. Saute berries in a small saucepan for a few minutes.
  2. Stir in sugar and cornstarch and cook till thickened.
  3. Let cool and then spread over cheesecake.

***Refrigerate cheesecake overnight.***

8  servings.  Weight Watcher PointsPlus value:   9

Modified from Vegan Diner.

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This is the vegan version of the original Weight Watcher recipe for Artichoke Tarts.  These are cute appetizers.  I didn’t have a mini muffin tin, which would have made them even cuter, so I just used a regular tin.

  • Spray a muffin tin with cooking spray and, using 12 vegan wonton wrappers,  press 1 wrapper into each muffin hole.
  • In a food processor, combine 1/4 cup cheddar Daiya, 4 oz. Tofutti Better than Cream Cheese, 1/4 tsp cayenne pepper, 1/2 tbsp mustard (I omitted this in mine), 2 tbsp chopped sweet red peppers; add 7 0z. can drained artichoke hearts and pulse.
  • Fill cups evenly and bake at 350 for 15 minutes.

12 servings.  Weight Watcher PointsPlus:  2

Why not play with your food?  Bake some origami wontons while you’re at it!

Sweet Red Peppers on FoodistaSweet Red PeppersArtichokes on FoodistaArtichokes

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