Vegan Strawberry Cheese Blintzes with Strawberry Basil Compote and GO Veggie!® Cream Cheese

Strawberry Blintzes (20)

Whenever my mother made blintzes, she would make dozens…literalmente. She would easily make about 100 blintzes – cheese and potato – and freeze them so we could enjoy them for weeks and months to come. My favorites were the potato blintzes with mashed potatoes mixed with caramelized onions. I’ve made a vegan version of my mother’s panqueques de papa and as well as her knishes de papa.

Potato Blintzes (4)

My father’s favorites were the cheese blintzes made with ricotta and cream cheese. I don’t recall a lot about their flavor because I was busy inhaling the potato blintzes but I remember a warm taste in them that might have been cinnamon. De todos modos, even though I’m on Team Potato Blintz, I’ve been wanting to make the sweet cheese blintzes for awhile especially for Tom who has a sweet tooth.

Strawberry Blintzes (34)

¿Cuándo GO Veggie!® Foods, the maker of one of my all-time favorite productsparmesano rallado vegano – sent me their amazing vegan cream cheeses, it gave me the push I needed to get in the kitchen and make the cheese blintzes.

Go Veggie Parm

GO Veggie!® Foods makes dairy-free, sin gluten, vegan cream cheese in 3 amazing flavors. They all have 4 times the calcium than dairy cream cheese but none of the cruelty. They also have less calories, fat and saturated fat and no cholesterol.

Go Veggie (1)

La Chive and Garlic Cream Cheese is so delicious, I couldn’t even save it for a recipe. Tom and I just ate it on toast and loved every bite of it.

Go Veggie (6)

La Classic Plain Cream Cheese es rico, creamy and smooth. I used it to make the frosting for Tom’s birthday carrot cake. Era tan bueno, I’m looking for excuses to make it again.

toms birthday cake 2015 (2)

Last but not least is the Strawberry Cream Cheese. I hid this away in the deep, dark depths of the fridge so no one would eat it while I decided what to make with it.

Go Veggie (5)

Then it hit me – make the cheese blintzes with a strawberry twist. The filling is easy – it’s vegan ricotta with a sweet side. All you have to do is mix tofu (Usé Nasoy) and cream cheese and add some sugar, salt and lemon juice. The strawberry cream cheese gave it the slightest pink tinge and it was sweet but not too sweet. Yum!

Strawberry Blintzes (16)

The crepes are the hardest part of the recipe and by hard, I just mean tedious and repetitive. I like to chop and drop rather than make a dozen of the same thing but hey, that’s the sacrifice I have to make to put more delicious vegan food out into the world.

The crepes are gluten-free and vegan, made with Bob’s Red Mill Gluten-Free 1:1 Baking Flour (which contains xanthan gum), azúcar, levadura en polvo, y So Delicious Coconut Milk. This recipe made about one dozen crepes. The best part is that since they get fried later, you only have to cook one side when making the crepes. That’s a huge time-saver!

Strawberry Blintzes (14)

While they were cooling and the vegan cheese filling was in the fridge, I took the strawberry theme a step further and made a strawberry compote. I used fresh strawberries and added a bit of basil to it. I didn’t have fresh basil 🙁 which would have made a more distinct flavor impact but next time. The compote was thick and pretty, sweet with a slight tang from the lemon juice.

Strawberry Blintzes (17)

Finalmente, I assembled the blintzes. I like to do it in the traditional style, folding them up like little burritos. I see some people just folding them like a French omelet with the cheese peeking out but that’s not the blintzes I grew up with. I like to stick to traditional.

Strawberry Blintzes (12)

Once they were all assembled, the blintzes got pan-fried and topped with the strawberry compote and another dollop of leftover filling.

Strawberry Blintzes (7)

Ellos eran deliciosos. Lightly crisp blintzes filled with smooth, creamy vegan cheeses and the thick, sweet strawberry compote on top.

Strawberry Blintzes (44)

This dish makes a beautiful presentation for special brunches (think Father’s Day or bridal showers). We shared a plate with someone who hasn’t had cheese blintzes since going vegan and he said it took him right back and reminded him how much he loved cheese blintzes. Now he had them back.

Strawberry Blintzes (51)

Echa un vistazo a la GO Veggie!® sitio web and see all their amazing vegan cheeses and cheese products. Then make my Vegan Strawberry Blintzes with Strawberry Basil Compote for a traditional dish with a vegan and gluten-free twist. Disfrutar!

Strawberry Blintzes (4)

Gracias, GO Veggie!® Foods, for the delicious vegan cream cheeses!

Vegan Strawberry Cheese Blintzes with Strawberry Basil Compote

Strawberry Blintzes (27)

GF

Hace 12 blintzes

For the cheese filling­­­­­­­­:

1 block Nasoy Extra-Firm Tofu, prensado y escurrido

8 oz. Go Veggie Strawberry Cream Cheese

¼ cup sugar

¼ cucharadita. sal kosher

Zest y el jugo de ½ limón fresco

For the blintzes­­­­­­­­­­­:

2 Tbs. linaza molida + 1/3 taza de agua tibia

2 tazas Bob’s Red Mill Gluten-Free 1:1 Baking Flour

3 Tbs. azúcar

1 tsp. levadura en polvo

¼ cucharadita. sal kosher

2 ½ tazas So Delicious Coconut milk

2 Tbs. mantequilla vegana o aceite

1 tsp. vinagre

1 tsp. vainilla

Aerosol para cocinar

Aceite vegetal, para freír

For the compote­­­­­­­­­­­­­­­:

2 pints fresh strawberries, picado

2 Tbs. zumo de naranja natural

2 Tbs. jugo de limón fresco

¼ cup sugar

½ cucharadita. albahaca seca

Una pizca de sal kosher

1 Tbs. arrowroot (opcional)

Para preparar el relleno: En un tazón, crumble up the tofu with your fingers. Agregue el queso crema, azúcar, salt and lemon zest and juice. Mix well and taste for seasoning adjustments. Cover the bowl and keep in the fridge until ready to use.

Para hacer los crepes: En una taza, mix the flaxseed and water. Deje reposar durante 10 minutos hasta que espese. En un tazón grande, mezclar la harina, azúcar, polvo de hornear y la sal. En un tazón pequeño, combinar la leche, mantequilla, vinegar and vanilla. It will curdle a bit from the vinegar. Add the wet ingredients to the dry and whisk until smooth. Add in the flax gel and whisk again until smooth. The batter should be somewhat thin, like pancake batter but a bit thinner. Set aside for at least half an hour.

Cuando esté listo para hacer los crepes, preparar suficientes pedazos de papel de pergamino a cabo entre los crepes. Heat a non-stick 8” skillet over medium heat. Rocíe con aceite en aerosol y vierta aproximadamente ¼ de taza de la mezcla en el centro de la sartén y se arremolinan alrededor hasta que cubra la sartén. Tape la olla y deje cocinar por la crepe 3 minutos o hasta que los bordes de color marrón y se puede levantar de la sartén con una espátula. Sólo se le va a cocinar un lado de la crepe; Por otro lado conseguirá cocinado cuando se fríen los panqueques. Transferir la crepe a un plato cubierto con un pedazo de papel de pergamino. Cubra la crepe con otro pedazo de papel de pergamino. Repita hasta que haya utilizado todo el bateador. Establezca las crepes de lado hasta que esté listo para llenarlos.

To make the compote: Combine the strawberries, juice, azúcar, herbs and salt in a saucepan. Llevar a ebullición, then reduce the heat and simmer for 10 acta. The compote will thicken, especially after it cools. If you want it thicker, add the arrowroot powder and stir until dissolved.

Para hacer los panqueques: Tome una crepe y lo pondré sobre una superficie de trabajo, lado cocinado hacia usted. Add about ¼ cup of the cheese filling to the lower third of the crepe. Fold up the bottom edge of the crepe over the cheese. Luego, doblar los lados de la crepe en. Enrolle la crepe como lo haría un burrito hasta que quede como un sobre. Coloque el blintz en una bandeja para hornear o placa, el cierre hacia abajo. Repita hasta que haya realizado todas las blintzes.

Calentar el aceite en una sartén antiadherente a fuego medio-alto. Freír los panqueques, acerca de 2 o 3 a la vez, dependiendo del tamaño de la sartén, hasta que estén ligeramente dorados y crujientes por fuera. Voltear con cuidado y freír el otro lado. Pasar a un plato toalla de papel rayado. Continue until all the blintzes are fried. Serve warm or room temperature with strawberry compote.

Strawberry Blintzes (31)

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

Vegan Strawberry Cheese Blintzes with Strawberry Basil Compote
Autor: 
Tipo de receta: Almuerzo; Entrada
Cocina: Judío
 
Ingredientes
  • Para el relleno
  • 1 bloquear tofu extra firme, prensado y escurrido
  • 8 oz. Go Veggie Strawberry Cream Cheese
  • ¼ cup sugar
  • ¼ cucharadita. sal kosher
  • Zest y el jugo de ½ limón fresco
  • For the blintzes
  • 2 Tbs. linaza molida + ⅓ taza de agua tibia
  • 2 cups gluten-free flour blend
  • 3 Tbs. azúcar
  • 1 tsp. levadura en polvo
  • ¼ cucharadita. sal kosher
  • 2 ½ tazas de leche no láctea
  • 2 Tbs. mantequilla vegana o aceite
  • 1 tsp. vinagre
  • 1 tsp. vainilla
  • Aerosol para cocinar
  • Aceite vegetal, para freír
  • For the compote
  • 2 pints fresh strawberries, picado
  • 2 Tbs. zumo de naranja natural
  • 2 Tbs. jugo de limón fresco
  • ¼ cup sugar
  • ½ cucharadita. albahaca seca
  • Una pizca de sal kosher
  • 1 Tbs. arrowroot (opcional)
Instrucciones
  1. Para preparar el relleno: En un tazón, crumble up the tofu with your fingers. Agregue el queso crema, azúcar, salt and lemon zest and juice. Mix well and taste for seasoning adjustments. Cover the bowl and keep in the fridge until ready to use.
  2. Para hacer los crepes: En una taza, mix the flaxseed and water. Deje reposar durante 10 minutos hasta que espese. En un tazón grande, mezclar la harina, azúcar, polvo de hornear y la sal. En un tazón pequeño, combinar la leche, mantequilla, vinegar and vanilla. It will curdle a bit from the vinegar. Add the wet ingredients to the dry and whisk until smooth. Add in the flax gel and whisk again until smooth. The batter should be somewhat thin, like pancake batter but a bit thinner. Set aside for at least half an hour.
  3. Cuando esté listo para hacer los crepes, preparar suficientes pedazos de papel de pergamino a cabo entre los crepes. Heat a non-stick 8” skillet over medium heat. Rocíe con aceite en aerosol y vierta aproximadamente ¼ de taza de la mezcla en el centro de la sartén y se arremolinan alrededor hasta que cubra la sartén. Tape la olla y deje cocinar por la crepe 3 minutos o hasta que los bordes de color marrón y se puede levantar de la sartén con una espátula. Sólo se le va a cocinar un lado de la crepe; Por otro lado conseguirá cocinado cuando se fríen los panqueques. Transferir la crepe a un plato cubierto con un pedazo de papel de pergamino. Cubra la crepe con otro pedazo de papel de pergamino. Repita hasta que haya utilizado todo el bateador. Establezca las crepes de lado hasta que esté listo para llenarlos.
  4. To make the compote: Combine the strawberries, juice, azúcar, herbs and salt in a saucepan. Llevar a ebullición, then reduce the heat and simmer for 10 acta. The compote will thicken, especially after it cools. If you want it thicker, add the arrowroot powder and stir until dissolved.
  5. Para hacer los panqueques: Tome una crepe y lo pondré sobre una superficie de trabajo, lado cocinado hacia usted. Add about ¼ cup of the cheese filling to the lower third of the crepe. Fold up the bottom edge of the crepe over the cheese. Luego, doblar los lados de la crepe en. Enrolle la crepe como lo haría un burrito hasta que quede como un sobre. Coloque el blintz en una bandeja para hornear o placa, el cierre hacia abajo. Repita hasta que haya realizado todas las blintzes.
  6. Calentar el aceite en una sartén antiadherente a fuego medio-alto. Freír los panqueques, acerca de 2 o 3 a la vez, dependiendo del tamaño de la sartén, hasta que estén ligeramente dorados y crujientes por fuera. Voltear con cuidado y freír el otro lado. Pasar a un plato toalla de papel rayado. Continue until all the blintzes are fried. Serve warm or room temperature with strawberry compote.

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