It has happened to all of us. We invite friends and family for a big holiday meal or a special occasion and then the phone rings (or you get a text) saying that one of your guests is lactose intolerant or doesn’t eat dairy. The panic sets in. What in earth are you going to make for a main course or dessert that doesn’t contain dairy products? Well panic no more. We at Tofutti have an amazing amount of dairy-free, lactose-free and cholesterol-free products that stand on their own as desserts (such as Tofutti frozen products) along with products that can be used to replace traditional sour cream or cream cheese on a 1:1 ratio, such as Tofutti Better Than Sour Cream or TOFUTTI Better Than Cream Cheese.
We’ve created a stress free, dairy-free dinner party menu for you.
Dilly of a Salad
3 cups of torn lettuce
1 red pepper cut in thin slices
1 green pepper cut in thin slices
½ cup cherry tomatoes
Green onion slices for garnish
2 tsp dried dill
Tear lettuce into small pieces and place in a large salad bowl. Slice peppers and place them on top of the lettuce. Scatter cherry tomatoes over top and garnish with two green onions. In a measuring cup mix the non-dairy sour cream with the dill and stir. The dressing is best made several hours ahead of time and refrigerated to blend the flavours. Add dressing to salad just prior to serving.
One Pan Chicken Stroganoff
4 chicken breasts cut into thin slices
1 onion chopped finely
1 green pepper thinly sliced
1 cup mushrooms
In a large skillet add 1 Tbsp vegetable oil and then add chicken and stir fry until cooked through. Remove chicken to a plate and set aside. In the same skillet cook the onion, mushrooms and pepper. Once cooked, add the vegetables to the chicken plate. Again using the same pan, add the Tofutti Better Than Sour Cream and TOFUTTI Better Than Cream Cheese. Stir over low heat until blended and smooth and creamy. Add the chicken and vegetables back into the pan, stir, and heat through. Serve over hot noodles or rice.
Cranberry or Cherry Upside-Down Cake
1 cup sugar
2 cups fresh or frozen cranberries or frozen cherries (unthawed)
1 ½ cup flour
1 cup sugar
1 ½ tsp baking powder
1 tsp salt
2/3 cup Tofutti Better Than Sour Cream
¼ cup vegetable oil
1 tsp vanilla
1 egg or non-dairy egg substitute
Serve warm with icy cold Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.
Heat oven to 350 degrees Fahrenheit. Grease an eight-inch round cake pan and add half of a cup of sugar to the bottom of pan. In a bowl mix the other half a cup of sugar with the fruit and pour into the pan. Place the pan on a cookie sheet. Cover pan with foil and bake for 30 minutes. Set aside to cool slightly.
Cake: In a large bowl mix the dry ingredients in a stand mixer bowl and then slowly add the wet ingredients and blend until smooth. Pour batter over the cranberries or cherries. Bake an additional 50 minutes or until a toothpick inserted into the cake top comes out clean. To serve, place a large platter on the counter, run a knife around the edge of the cake to loosen it from the sides and then quickly flip the cake upside down. Let this sit for a minute or so and then carefully remove the cake from the pan and serve while still warm with Vanilla TOFUTTI PREMIUM® non-dairy frozen dessert.