Epicurean Vegan

Healthy Eating for Discriminating Palates

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Product Review: Tofutti Yours Truly Cones

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I have come to learn that thankfully, going vegan doesn’t mean you have to give up ice cream. I may not be able to grab a cone at the downtown ice cream shop, but thanks to Tofutti, I can enjoy it at home. I was actually going to pick up some Tofutti Cuties but my heart went aflutter when I spotted these. I can’t remember the cost (under $4.50 for 4) but who cares. They were worth it.

The scoop of ice cream is coated in a thick dark dark chocolate that is then sprinkled with chunks of cookie crunchies–delicious!! Then the ice cream. It’s smooth and cream vanilla (the outside of the box tells you all this) and the inside of the cone is lined with a thin layer of chocolate.

Now the cone is a little on the chewy/soft side and I don’t know if that’s how most frozen ice cream cones are because it’s been a heck of a long time since I’ve had one, so it could be the norm for such desserts. So don’t expect a real crunchy cone. I wasn’t complaining too much though–the thin layer of chocolate in the cone made up for that.

Each cone comes with 220 calories and 13 grams of fat, 3 of which are saturated. We’re also looking at 24 grams of carbs and 21 grams of sugar, but it’s still less than the real deal. So indulge every once in a while and enjoy!

Balsamic Strawberries

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Balsamic Strawberries -- Epicurean VeganWow, talk about a smorgasbord of flavors! I was very intrigued when I saw the recipe—balsamic vinegar, sugar and pepper, so I had to try it. These are delicious by themselves, but spooned over some soy vanilla ice cream is absolutely to die for!! Great as a quick summertime dessert.

INGREDIENTS:
16 oz fresh strawberries, halved or quartered lengthwise
2 Tbs balsamic vinegar
1/4 C granulated sugar
1/4 tsp ground black pepper, or to taste

DIRECTIONS:
Place strawberries in a bowl. Drizzle with balsamic vinegar and sprinkle with sugar. Stir gently with a rubber spatula to combine. Cover and let sit at room temperature for at least 1 hour, but not more than 4 hours. Just before serving, grind pepper over berries. Enjoy!

Recipe source: The Vegan Table

Product Review: Tofutti Cuties–Cookies ‘N Cream

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Delicious. That’s about it.

Ok, so here’s the low-down: 1 cutie is 130 calories with 6 grams of fat. So not the healthiest, but c’mon, it’s fake ice cream! And when you’re a vegan, tasty fake ice cream is like striking gold.

Completely dairy-free, these ice cream sandwiches come in several flavors: Cookies ‘N Cream, Vanilla, Mint Chocolate Chip, Chocolate, Peanut Butter, Key Lime, Wild Berry, Coffee Break, Strawberry Wave, and Very Vanilla (I guess the other vanilla is just sort of vanilla).

Here’s a list of ingredients: water, sugar, corn syrup solids, contains one or more of the following oils: (Corn, soy, coconut, and palm), soy protein, tofu, cocoa butter, vanilla, crunch (unbleached wheat flour, cocoa sugar), soy lecithin, guar seed gum, carrageenan, carob bean gum, salt.

Wafer ingredients: unbleached wheat flour, sugar, caramel color, soybean oil, yellow corn flour, cocoa processed with alkali, modified corn starch, salt, baking soda, vegetable mono and diglycerides, soy lecithin.

They are the perfect sized dessert–at least for me (and kids)–and taste sweet, but not overly sweet. Compared to the ice cream sandwiches I had as a kid, these taste identical, if not better!

Check out Tofutti’s site for more info.

A Smarter Fettuccine Alfredo

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A Smarter Fettuccine Alfredo -- Epicurean VeganThis comes from my friend over at Tried and Tasted Recipes Even though the original recipe isn’t vegan, it was super easy to veganize–and so delicious! I of course, added 1/3 C of Tofutti sour cream for extra creaminess and mushrooms and green onions and she added peas and carrots (another great variety).

INGREDIENTS
8 ounces fettuccine, uncooked
1 1/4 cups fat-free reduced-sodium vegetable broth
4 teaspoons flour
1/3 cup Tofutti cream cheese
3 tablespoons Rice brand parmesan cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 C nutritional yeast (optional)
1/3 C Tofutti sour cream (optional)
5 mushrooms, sliced (optional)
2 green onions, sliced (optional)
Handful of frozen peas and carrots (optional)

DIRECTIONS
Cook pasta according to package instructions. At this time, I sauteed the mushrooms and green onions in a small skillet.
Meanwhile, combine broth and flour in medium saucepan over medium heat. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with wire whisk until mixture boils and thickens. I had trouble getting the sauce to thicken, so I added a tiny bit cornstarch/water mixture and presto! It thickened immediately. If using, add nutritional yeast and stir to combine. I then removed it from the heat and stirred in the sour cream.
Drain pasta. Toss with sauce (and veggies, if using) Sprinkle with remaining Parmesan cheese and parsley.
I served this with leftover salad from the previous night and some fabulous olive bread!

Serves 4.
Enjoy

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