A Taste of Southern

CRANBERRY-PECAN CHEESE TRUFFLES (plant-based)

• 16 oz plant-based cream cheese (we used Tofutti brand Better Than Cream Cheese)
• 2 tsp cinnamon
• ½ tsp orange zest
• 3 Tbsp honey, plus more to garnish if desired
• 1 ½ c finely chopped pecans, divided
• 1 c dried cranberries, roughly chopped
• ½ c chopped pistachios 

In a large bowl, cream together the cream cheese, cinnamon, orange zest and honey until well combined. Mix in 1/2 cup chopped pecans. Cover and refrigerate until ready to use. 

Toss together the remaining pecans, dried cranberries, and pistachios in a bowl. 

Using a small cookie scoop or two teaspoons, scoop out one round of cheese filling and toss in the cranberry/nut mixture, trying to use the nut mixture to keep hands from touching the cream cheese balls. Continue until all truffles have been rolled in coating. 

Chill cheeseballs well until ready to serve. You can make these up to three days before, just wait to roll in coating until just before you are serving, or they will get soggy. Store any leftovers in an airtight container in the refrigerator. 

To Serve: Drizzle truffles with honey, if desired.


SUNDRIED TOMATO-WALNUT CHEESE TRUFFLES (plant-based)

• 8 oz Tofutti cream cheese  
• 4 oz Tofutti smoke-flavored cream cheese*
• 4 oz Boursin dairy-free Garlic and Herbs cheese spread 
• 1 ¾ c walnuts, divided
• 8-10 sun-dried tomatoes, coarsely chopped, divided 
• 15-20 basil leaves 

In a medium fry pan, dry roast the walnuts until they start to brown. Remove from heat and chop.  Set aside. 

In a large bowl, cream together the three cheeses until well combined. Mix in 1/2 cup chopped walnuts and 4 sun-dried tomatoes. Cover and refrigerate until ready to use. 

Toss together the remaining walnuts, sundried tomatoes, and freshly chopped basil in a bowl. 

Using a small cookie scoop or two teaspoons, scoop out one round of cheese filling and toss in the tomato/nut mixture, trying to use the mixture to keep hands from touching the cream cheese balls.  Continue until all truffles have been rolled in the nuts. 

Chill cheeseballs well until ready to serve. You can make these up to three days before, just wait to roll in coating until just before you are serving, or the nuts will get soggy and the basil will turn brown. Store any leftovers in an airtight container in the refrigerator. 

May serve with a pretzel stick or crackers. 

*If unable to find smoke-flavored cheese, substitute an equal amount of plain Tofutti cream cheese and add a couple of drops of smoke flavoring.


MARINATED TOFU SKEWERS WITH CUCUMBER & CARROT RIBBONS

•  1 block extra firm tofu
• ¼ c tamari
• 2 Tbsp sesame oil
• 1 tsp finely minced ginger
• 1 clove garlic, finely minced
• ¼ c rice wine vinegar
• 1 ½ tsp sweet chili sauce
• 2 English cucumbers
• 2 medium carrots
• 1 Tbsp white sesame seeds, toasted
• 1 Tbsp black sesame seeds
• 12 medium (5”-6”) wooden skewers

Cut tofu block horizontally in half. Lay the halves on a clean dish towel or several layers of paper towel and top with more towels. Place a medium weight on top to gently press the liquid out of the tofu. Set aside while preparing the marinade.

In a medium bowl, whisk together the tamari, sesame oil, ginger, garlic, rice wine vinegar, and sweet chili sauce. 

Pat dry the tofu and cut into 1” cubes. Pour the marinade over the tofu in a shallow dish and allow to marinate for approximately 15-20 minutes, flipping the tofu over half-way through.

Remove from the marinade, saving the marinade for later. Pat dry tofu on a paper towel. Preheat grill pan (or frying pan if you don’t have one) and brush with oil. When the pan is hot, place the cubes in the pan and grill for a minute or two on each side. Watch closely as they burn easily. Remove from the heat and repeat until all are done.

Prepare the carrot and cucumber ribbons, using a vegetable peeler, cutting pieces of cucumber and carrot lengthwise down the vegetables. 

To Assemble: Fold carrot ribbon into three, thread it onto skewers, add grilled tofu piece, thread folded cucumber ribbon, add grilled tofu, and another carrot ribbon. Arrange the skewers on a serving platter or wooden cutting board. Drizzle with a bit of the marinade and sprinkle with the sesame seeds. Serve.

These are good served warm or at room temperature. If you want to make them ahead, the tofu can be refrigerated, then assembled the day of serving after reheating.

Yield: 12 skewers