Try these light and luscious recipes created by Virginia Beach-based vegan cookbook author Betsy DiJulio in partnership with Tofutti Brands
Photos By Betsy DiJulio
You don’t need to be a vegan or even lactose avoidant to fall head over heels for these Tutti-Frutti, fresh and healthy recipes, just in time for spring and created by Coastal Virginia Magazine’s own frequent contributing writer Betsy DiJulio in partnership with Tofutti Brands.
In addition to her talents as a Virginia Beach-based educator, artist, curator and writer, DiJulio is the author of a vegan cookbook and blog called The Blooming Platter. A little more than a year ago, she began partnering with national brand Tofutti, maker of plant-based cheeses, sour cream, sweet treats and more.
DiJulio has created hundreds of recipes for the brand’s website—from appetizers and snacks to main dishes and desserts—all of which can be found at toffuti.com.
“Creating recipes is super fun, easy and invigorating for me,” DiJulio says, “and I love their products. So, if I’m going to eat and I’m making something for myself or friends, I figure I might as well make it do double duty for my side hustle.”The Tofutti brand was originally the creative brainchild of founder David Mintz, designed for Kosher customers at his Manhattan-based buffet. Tofutti’s dairy-free frozen desserts and cheeses have been providing creamy and delicious alternatives for customers since 1981, and the company is now a worldwide leader in plant-based, dairy-free, vegan foods.
Tofutti products can be found locally at Organic Food Depot, Wegmans, Publix, Harris Teeter and Whole Foods. Here we have selected some light and fruity Toffuti recipes—and, of course, we had to throw in the Sham’Rockin’ Shake because ’tis the season for all things lucky and green. Enjoy!
—Leona Baker
Watermelon Fries with Coconut Lime Dip (photo above)
Ingredients:
1 cup Tofutti Better Than Sour Cream
¼ cup fresh lime juice (approximately 2 medium limes), plus zest
1 tbsp. plus 1 tsp. granulated sugar, coconut sugar, or granulated stevia
1 tsp. coconut extract
Garnish: shredded coconut, toasted or not, lime wedges, Tajin seasoning or chili powder
Accompaniment: firm ripe watermelon, cut into slices, and then into approximately 60 French fry shaped sticks, optionally sprinkled very sparingly with Tajin seasoning or chili powder
Directions:
In medium bowl, whisk together all ingredients, except garnishes and accompaniment, until completely combined.
Refrigerate, covered, or serve immediately with watermelon fries, garnished as desired with shredded coconut and lime wedges.
Tomato-Peach Caprese with Chive Ricotta
Ingredients:
2 large cloves garlic, minced
2 tbsp. olive oil
1 cup Tofutti Better Than Ricotta Cheese
1 tsp. red wine vinegar or balsamic vinegar
1-.5 oz. package chives, snipped (use kitchen shears); about 4 tbsp.; reserve 1 to 2
⅛ tsp. freshly ground black pepper
1 large ripe peach, diced
1 large ripe tomato, diced
1 to 2 tbsp. pistachios, finely chopped
Sea salt
Accompaniments: crackers or cucumber slices
Directions:
About 30 minutes before preparing, combine garlic and olive oil in a small container and let steep at room temperature.
In a small bowl, stir together Tofutti Better Than Ricotta Cheese, red wine or balsamic vinegar, chives, and pepper until completely combined. Spread onto serving plate or board. In another small bowl, gently toss together tomatoes and peaches with 1 tablespoon garlic oil and spoon on top of ricotta. Drizzle with remaining garlic oil and sprinkle with reserved chives, pistachios, and sea salt to taste.
Serve immediately with crackers and/or cucumber slices.
Key Lime Pie
Ingredients:
½ cup key lime juice
¼ cup cornstarch
½ cup granulated sugar, divided (or more to taste)
1 11.25-oz. can sweetened condensed coconut milk (or canned coconut cream)
8-inch prepared vegan graham cracker or other pie crust
8 oz. Tofutti Better Than Cream Cheese, slightly softened at room temperature
Garnishes: whipped plant-based topping and lime slices/zest
Directions:
Prepare the day before serving.
Preheat oven to 350 degrees. In small cup or bowl, whisk together key lime juice, cornstarch and 1/4 cup sugar until completely dissolved. Pour into medium saucepan and whisk in sweetened condensed coconut milk until completely incorporated. Turn heat to medium, lowering if necessary, and cook at a simmer, stirring frequently, until very thick, about 5 or so minutes. Remove from heat and cool enough not to melt Tofutti Better Than Cream Cheese when combined. Place pan in a bowl of ice water.
Meanwhile, place crust in its pan on top of baking sheet to catch any spills. In bowl of electric mixer, cream together Tofutti Better Than Cream Cheese and remaining 1/4 cup sugar until fully combined and very fluffy. Pour in cooled custard mixture and beat just until smooth, creamy, and fully incorporated. Transfer into crust, place in oven, and bake 45 minutes. Pie will seem quite “soupy” especially in center.
Remove to a wire rack to cool completely, then cover and refrigerate overnight to firm up. Serve slices topped with whipped topping and a lime slice and/or sprinkling of zest.
Orange Cups with Cannoli Filling
Ingredients:
1½ cups Tofutti whipped or regular Tofutti Better Than Cream Cheese, softened
1½ cups Tofutti Better Than Ricotta Cheese oran additional cup whipped or regular Tofutti Better than Cream Cheese, softened
¾ cup powdered sugar
¾ tsp. almond extract
¾ tsp. vanilla extract
¾ tsp. ground cinnamon
¾ tsp. vegan orange liqueur or orange marmalade
Zest of 1 medium orange
½ cup vegan chocolate chips, mini or regular
2 medium oranges, halved crosswise and flesh, membrane, and any seeds scooped out to create shells
Garnishes: mint sprigs and additional orange zest
Directions:
In medium bowl with electric mixer, beat together Tofutti Better Than Cream Cheese, Better Than Ricotta, and/or additional Better Than Cream Cheese, powdered sugar, both extracts, cinnamon, orange liqueur or marmalade, and zest of 1 orange until smooth and creamy. Reserve 4 teaspoons chocolate chips and fold remaining chips into cream cheese mixture by hand. Divide evenly among orange halves, sprinkle each with 1 teaspoon reserved chocolate chips, and garnish with mint sprigs and additional orange zest if desired.
If not serving immediately, omit chocolate chips from filling and refrigerate filling and orange shells in separate covered containers. At serving time, fold in chocolate chips and fill and garnish as directed.
Lavender & Wild Berry Ice Cream Soda
Ingredients: Ice Cream Soda:
1 tbsp. Lavender Simple Syrup (recipe follows)
¼ cup non-dairy milk, sweetened or unsweetened
½ cup Tofutti Wild Berry Frozen Dessert, slightly softened
¾ cup citrus or berry-flavored sparkling water (naturally flavored variety with no sugar added, e.g., Spindrift Lemonade)
Optional garnishes: fresh whole blackberries, raspberries, or strawberries and a sprig of mint
Directions:
In bottom of tall clear glass, use a straw to swirl together simple syrup and non-dairy milk. Using a small ice cream scoop, layer on mini scoops of ice cream, reserving one for the top. Gently pour sparkling water over and top with remaining scoop. Garnish as desired and serve immediately with straw and long-handled spoon.
Ingredients: Lavender Simple Syrup:
1 cup granulated sugar
1 cup water
¼ cup culinary lavender
Directions:
Combine sugar and water in a medium bowl, letting sit for about 10 minutes, stirring a couple of times, until sugar is dissolved. Stir in lavender. Pour into a container through a fine mesh strainer, pressing on solids with the back of a wooden spoon. (Lavender is potent enough to be used again; save it in a covered carton in the refrigerator.) The syrup may be used immediately or decanted into lidded or corked jars or bottles and stored in the refrigerator.
Sham’ Rockin’ Shake
Ingredients:
1 pint Tofutti vanilla frozen dessert, slightly softened
2 to 3 tbsp. vegan Crème de Menthe Syrup (e.g. Reese brand) or vegan Crème de Menthe Liquor (e.g. De Kuyper brand)
¾ cup non-dairy milk
¼ cup non-dairy whipped topping
Optional (but recommended) garnishes:
2 squares of Tofutti Mint Chip Cuties and vegan chocolate sprinkles or mini chocolate chips
Directions:
Place Tofutti frozen dessert, Crème de Menthe Syrup or Liquor, and non-dairy milk in a blender or similar appliance. Blend until smooth.
Pour into two glasses; tall cylinders or vintage canning jars look the best! Top with non-dairy whipped topping and, if desired, squares of Tofutti Cuties and sprinkles. Insert straw.
See us on page 17: https://online.fliphtml5.com/uthw/dmys/#p=17
Leona Baker
Leona Baker is the Editor-in-Chief of Coastal Virginia Magazine, a writer, creative, communications professional, food freak, news junkie, nature and travel lover and mom. She holds a degree in English from James Madison University and a degree in Dance & Choreography from Virginia Commonwealth University. She previously served as Senior Copywriter for Spark 451, Director of Marketing & Communications at Virginia Wesleyan University, and Senior Editor of Port Folio Weekly.
