You can’t make an animal taste and texture like a plant, but you can make a plant taste and texture like an animal.
~ Sharon Lee Davies-Tight
CHARRED BRUSSEL SPROUTS
Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!
THE GREEN STOGIE
Impress your guests. Or bring your Green Stogies to a cook-out! Jumbo veggie hot dog wrapped in cooked collard green leaf (hot or cold doesn’t matter) spread with mustard. Looks like a Stogie! Served in a potato bread hot dog bun spread with dill pickle relish and a stream of ketchup. Top all with chopped red onion and another stream of ketchup!
GRILLED CHEESE AND PEPPER TORTILLA SANDWICH
Veggie cheese and sweet red roasted pepper between two 6 inch flour tortillas pan-grilled in vegetable oil to perfection! Served with cornichon dill pickle! A little fattening? A little. But it’s so good, and you only want one, right?
Okay, I confess, I had two – Lilly Belle helped eat them though (no excuse). I didn’t eat breakfast and I was planning on no supper. So what happened old wise one? I had a totally fat-free salad, dressing and all (new experimental recipe made in the Fat-Free Lab), then when Steve got home (our Friday night on Sunday night), Great Lakes Dortmunder Gold, no potato chips (salted we call them) and a little red wine – I’ll get back on the rest!
ENGLISH CASHEW BUTTER VEG MUFFIN
I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such a simple variation that doesn’t break the bank and it’s readily available, just waiting for you to make the switch to something new but very familiar.
Team it with cashew butter, spicy pickles, lettuce, mustard and a cilantro relish on a toasted English Muffin and you’ve got yourself a sandwich to brag about!
Makes 1 sandwich
Pistachios, dates, saffron, espresso coffee, fresh lemon and orange define these pearls of the desert! Tea, coffee or wine beverage completes the experience!
Makes about 7 dozen
AFC EARTH BURGER ©
The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!
Makes 8 cups burger dough
“Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I’ve been having cereal before work, but I’m hungry an hour later, plus it’s so bland. If you come up with anything as simple as and similar to the burrito send them my way :)”
Nothing I like better than a special request and the challenge of exceeding expectations! Now this combination…everyone’s going to think, what the—-?? So did I during the thought exploration process. But it worked and worked great! Hope you like it Steph. XO
AFC BREAKFAST WIENER ROLL
Yes, the wieners are dates! Perfect fit – who would think? And raw sauerkraut – any flavor will do, but the raw? – I like what it does to me insides. Feels good, tastes delicious. Use any mustard you like, I went with ball park, because I wanted to hit this one into the next city! Try the Jif Almond Butter, readily available in most markets. Super smooth! A tiny drizzle of maple syrup makes you want to kiss the tree that bled it for what it does to this breakfast roll up!!
What’s the difference between eating a veg burger fried on the same flat top that an animal burger was fried on and eating seaweed that is harvested from an ocean in which humans slaughter fish?
Should we not eat the veg burger fried in a place where animals were fried? Should we also not eat seaweed harvested from a place where sea animals were slaughtered?
Can you taste the blood from the slaughtered animal in the veg burger and seaweed?
It’s there to be sure. But isn’t there blood everywhere?
How about the soil where soldiers lay their blood? Are we not to grow plant foods nor flowers in places where slaughter fed the earth? Are we not to drink the water from streams laced with the DNA of cows, pigs, chickens and deer, lambs and goats?
The blood is washed away to some place we all find familiar at some point.
The blood always comes home to us in some way.
~ The Animal-Free Chef
If the only reason you eat animals is to get protein in your diet, there are lots of other ways to achieve that end without enslaving, torturing and murdering a living, breathing animal.
Are you thirsting for blood? The blood of the plant satisfies your thirst.
~ The Animal-Free Chef
Activated charcoal is a potent natural treatment used to trap toxins and chemicals in the body, allowing them to be flushed out so the body doesn’t reabsorb them. It’s made from a variety of sources, but when used for natural healing, it’s important to select activated charcoal made from coconut shells or other natural sources.
One of the most popular activated charcoal uses is for the safe and effective treatment of poisoning and drug overdoses. It’s used in emergency trauma centers across the world. In addition, it’s used to reduce bloating and gas, lower cholesterol, treat bile flow problems safely during pregnancy, and even prevent hangovers.(1)
Research shows that activated charcoal works better than stomach pumping (gastric lavage) in some situations.(2)
So, how does activated charcoal work?…
Finish reading: Top 10 Activated Charcoal Uses & Benefits
ROASTED GARLIC SPINACH PESTO
This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!
Pesto makes 4 cups; pasta dish serves 8-10
PICKLED MUSHROOM AND ONION
Salvage those almost gone bad mushrooms with apple cider vinegar! Makes a great condiment for sandwiches and burgers. Use in place of pickles!
Makes about 1-1/2 cups
TOMATO NUT HUMMUS
A wonderful hummus. Yes, a tomato nut hummus. I make the rules in my kitchen. No beans in this dip. This is the most unfamiliar tasting recipe. The only things familiar are the flatbread and the fact that it’s a dip. Flavors, textures all new! Except that you won’t miss the lamb. Best to serve it hot though, or at least warm. Your guests will be returning for more, and more and…
Makes 4-3/4 cups
TOMATO SAFFRON RICE
Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion, mixed with peas and carrots. Tossed with garlic and fresh grape tomatoes!
Makes 11 cups
SPREADABLE CHEESE FOR SANDWICHES
Textures and tastes like American mild cheddar singles before they were wrapped individually in plastic. It spreads easily, right from the refrigerator. No need to heat – it’s creamy enough so that it doesn’t need it. The large yield was designed for restaurants. If making this at home you might want to cut the recipe in half. Use on any sandwich that you would normally use cold single slices. Veggie cold cuts, subs, burgers, gyros etc. It works and it works well. It’s not meant for grilled cheese sandwiches. We have another cheese mix for that: PREMELTED VEGGIE CHEESE for grilled cheese sandwiches.
Makes 8-1/2 cups
SAFFRON YELLOW PEPPER RICE
Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice!
Makes 9 cups
If you buy hamburger meat to grill for the holiday weekend, take a look at the label. You may be surprised at what it doesn’t tell you.
There’s no way for a consumer to know where the meat in their hamburger comes from.
It’s not just that the information isn’t printed on the label. Very few producers grind meat from individual cows — it’s just too expensive. And at least for the foreseeable future, there’s no test scientists can run that can backtrace meat once it’s been ground.
Scientists can determine where an individual piece of meat comes from using a technique called isotope analysis, looking at the specific fingerprints of carbon, hydrogen, and nitrogen atoms to see where a cow lived.
And a hamburger isn’t just a mix of meat from a couple of cows who shared the same field.
Chances are good that the meat in your hamburger comes at least from a couple of different slaughterhouses across the US, if not from different countries.
That’s because hamburger makers target their mixes to hit specific ratios of lean and fatty meat. Individual cows don’t usually come in the ratios consumers want to buy, like 80% lean meat.
“The hamburger maker is looking for a precise amount of fat content,” Michael Moss, a journalist who wrote a Pulitzer Prize–winning piece on the meat industry, told Tech Insider. “They’re throwing pieces of meat in the grinding machine and keeping very careful track of the percentage of fat.”
In order to balance lean and fatty cuts and try to source the cheapest meat, hamburger makers don’t just rely on a network of American slaughterhouses, Mansour adds. They also use imported meat, particularly from Australia, New Zealand, and Uruguay.
Finish reading: You can’t tell where a hamburger is from – Tech Insider
BOILED PISTACHIO NUTS
Ever hear of boiled peanuts? Well, I had only pistachios on hand and I just decided to boil them, and WOWE! Thank you to whomever put that boiled peanut bug in my ear – long ago. If not for that, I never would have known this other pleasure! These are my mussels!
Makes as many as you want