Click on any recipe link to go directly to that recipe on Chef Davies-Tight’s food sites.


The main course. The highlight of the banquet,

The star around which all other courses revolve – which all illuminate in all its splendor.

Platters of sun-drenched vegetables bursting with sweetness, plates of steaming pastas bathing in the richness of aromatic sauces, tender fragrant legumes and plump savory rice introduce you to the pièce de résistance:

Entrees of enlightenment.

The breadth and depth of recipes in this section will dispel once and for all the myth that pure vegetarians must live on stir-fried vegetables and brown rice. As you travel though these selections you will find running through them an enchanting blend of warmth and sophistication – an exciting quality of distinction.

The style is new. It is high. It is solid. It is delicious. The recipes spread across all class lines, ethnic and international lines. Recipes for all seasons, all occasions, holidays too. You will take common everyday foods and prepare them in new and elegant ways – in ways you never dreamed could taste so good.

Enjoy! ♥


BAKED BEANS AND GREENS CASSEROLE Fresh collard greens and onion mixed with canned baked beans flavored with tomato sauce, soy bacon bits, brown sugar, Balsamic vinegar and thyme. Baked till bubbly with a Panko crumb and smoked almond crumble topping! Serves 12-16 on a buffet, or 8 very large main dish servings

BAKED BEANS AND BAKED POTATOES   Caramelized onion combined with baked beans and baked potatoes, then simmered in a sweet curry-coriander brown sugar tomato sauce. Served with black pepper fatty rice molds. Who says you can’t serve potatoes with beans, and rice with potatoes? Nobody anymore! Makes 6 cups rice and 8 cups beans

BAKED BEANS AND TOMATO with sweet onion and fresh mint! Makes 4-5 servings

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS  A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish! Makes 10 cups

CHILI BEANS WITH ROASTED PEPPERS AND CORN   Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon! Makes 6 cups

COFFEE BAKED BEANS   with charred onion, caramelized mushroom and brown sugar! If you like coffee, you’ll love these coffee baked beans! Serves 4

FAT-FREE STOVE-TOP BAKED BEANS   with petite diced tomatoes, sauteed onion and pepper, soy bacon bits for a smokey flavor and sweet corn. Fat-free and delicious! Makes 10 cups

GARBANZO BEANS WITH SAVORY RICE  Marinated textured vegetable protein (TVP) sauteed with caramelized onion, garbanzo beans and orange zest. Served with steamed rice seasoned with coriander, oregano and garlic! Makes 6 cups rice; 2-1/2 cups beans

GRILLIN’ BEANS AND GINGER BEER  “Steakhouse, Bourbon and Southern” styles combined with caramelized sweet onion, grated carrot, garlic and ginger beer! If you’re animal-free/vegan, and invited to the family cook-out, bring these easy to make beans and steal the show! Spicy, hot, sweet! Makes 8 cups

HOT AND SPICY BLACK BEANS   A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme! Makes 6-1/2 cups

 KNOCK YOUR SOCKS OFF BEANS  Quick, easy, nutritious. Walk on Water delicious. Yes, rich tastes great! Makes 8 servings

MANCINI BEANS  A great bean recipe using all cans–no peeling, slicing or dicing. Vegetarian Baked Beans, black beans, whole kernel corn and Mancini Fried Peppers with onion. Seasoned with garlic, basil and mint! Makes 9 cups

MAPLE PINTO BEANS   Sauteed onion and canned pinto beans cooked with maple syrup, Balsamic vinegar and tarragon. These wonderfully light, sweet, richly flavorful beans are waiting to impress! Serves 4

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups

PINEAPPLE, VEGGIES AND BEAN SAUTE  Sautéed peppers, onions and cabbage with cashews and carrots. Mixed with vegetarian baked beans and pineapple chunks. Seasoned with coriander, garlic and mint. Sweet, zesty and fragrant! Makes 6 servings

PINTO BEANS AND YAMS Strange pot fellows indeed, but what the yams do to the beans is nothing short of a delightful surprise! Makes 7 cups

ROSEMARY BAKED BEANS AND GREEN BEANS  Simmered in a sweet tomato and green chili sauce with fresh rosemary, garlic, coriander and mustard! Serves 6-8 as a main dish, and more as a dish that accompanies other main dishes

SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS   Animal-free hot dog slices sauteed with charred onion, then cooked in a Balsamic, brown sugar and garlic marinade. Mixed with canned baked beans, pinto beans and soy bacon bits. Nobody would notice the absence of fat. Rich and delicious! Makes 5-1/2 cups

SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS  Baked beans, linguini and sautéed onions combined in a tomato, basil garlic tomato soup sauce. Easy comfort food, and good for you too! Makes 6&1/2 cups

SOY FRANKS WITH BEANS  Skillet baked beans with sauteed onion, garlic and Franks with canned cherry tomatoes, curry and saffron! Serves 4

SWEET MUSTARD BAKED BEANS   An easy to make baked bean recipe using canned Vegetarian Beans. Combine with sautéed onion, flavor with mustard, Balsamic vinegar and brown sugar, then baked till steamy hot! Serves 6-7

TOMATO BEANS WITH LEMON RICE  Lemon Rice is light and sprite tasting and compliments the refreshing taste of the Tomato Beans beautifully! Makes 4 servings

VEGAN HAM AND BEAN STROGANOFF There’s nothing ordinary about these soupy beans. I seem to recall something about “let’s rock and roll some taste buds”. So let’s do it. There’s no liquor in here, but there could be. Go ahead juice it up – bourbon, wine, rum, beer? Experiment. Pineapple, cabbage, mini peppers and vegan ham make this stroganoff extra special! Sweet spicy savory! Serve over fettucini! Makes 11-1/2 cups

VEGGIE POT BEANS A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect! Makes 23 cups

WHOLE GRAIN MUSTARD BAKED BEANS  with sauteed onion and chunky salsa. Seasoned with fresh rosemary and just a bit of cinnamon and allspice!


ASIAN AMERICAN FRIED RICE AND CIDER GRAVY Cider gravy – who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because ‘you know who’ dared to try something new! Your ‘buds will not be disappointed! Makes 12 cups rice and 4 cups gravy

ASIAN RISSOTTO  Fresh peaches, raisins and pecans simmered in a sweet-sour, ginger, curry soy sauce. Mixed with Jasmine rice, then topped with fresh summer tomato cubes and green scallion. Wow! Sauce makes 5-1/2 cups

ASPARAGUS AND EDAMAME FRIED RICE Red and white rice pan-fried with red onion and celery. Mixed with RED FORK Asparagus Skillet Sauce, then tossed with asparagus and edamame. Served with a Smoky Russian Dressing! Makes 9-1/2 cups

BROCCOLI RED FRIED RICE AND QUINOA Ever taste juicy fried grains? This is it! What a chew! Reduced fat too! Less than one teaspoon fat per one cup serving! Steve’s on a fried rice kick, so thought I’d rearrange the foundation of fried rice by using quinoa plus red rice which functions as the meat. Success! He added a fresh ginger stick topper and smoky ketchup! Yup! His way! Makes 9 cups

CREAMY TOMATO SAFFRON RISOTTO   Herb and spice tomato saffron risotto mixed with orzo, walnut and white truffle oil. Topped with a creamy sauté of sweet red roasted peppers, onion, tomato, Kalamata olive and more white truffle oil. Drizzled with extra virgin olive oil and sprinkled with cracked pepper. Walk On Water-rich and elegant! Makes 10 cups rice and 4 cups sauce

CURRY FRIED RICE WITH CURRY PEANUT SAUCE   Caramelized sweet onion and mixed veggies combined with steamed white rice and textured vegetable protein (TVP). Served with a curry garlic peanut sauce and a sour pickle garnish! Makes 8 custard cup size servings

FAMILY RICE  Family rice is a delightfully colored and flavorful rice dish—one the entire family will love! Serves 6-8

FATTY RICE  A rice dish to sink your teeth into. Scrambled tofu cheezy roasted pepper and white wine sauce combined with rice and parsley! Subtle, rich! Makes 4 cups

FRIED BARLEY (VEGAN) PORK RICE More complicated than most fried rice stories, but definitely worth the effort! If rice can be a moan and groan dish, this is it! Makes almost 8 cups

GARBANZO BEANS WITH SAVORY RICE  Marinated textured vegetable protein (TVP) sauteed with caramelized onion, garbanzo beans and orange zest. Served with steamed rice seasoned with coriander, oregano and garlic! Makes 6 cups rice; 2-1/2 cups beans

GINGER SNAP RICE MOLDS Smoked almond Jasmine rice combined with a sauté of green cabbage, onion, mushroom and celery, mixed with a ginger snap sauce. Molded and served with a ginger and spice raisin sauce! Makes 12 cups rice and 3 cups sauce

GYPTIAN RICE White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free! Makes 14 cups

JASMINE RICE LASAGNA Smoky Jasmine rice layered with a veggie cheese filling, veggie hamburg and onion, fresh blanched broccoli buds and a smoky citrus and garlic tomato sauce! Baked till steamy hot and bubbly! Serves 9-12

MATCHA QUINOA JASMINE RICE Jasmine rice and Toasted Quinoa make a great texture match. I’m using it often lately. What you add later is up to you. This time we start with Matcha Green Tea Powder to flavor the grains. Then we top each serving with Tomato Mushroom Sauce followed by a very traditional fried onions and peppers! Makes 10 cups

MUSTARD DILL RICE   Served with a mustard-garlic flavored black olives, corn and peas topping! Serves 4

PEANUT FRIED RICE MOLDS  Traditionally, chefs made fried rice out of leftover rice. That’s what we’re going to do here. Sauteed onions and rice, pan-fried and charred with peanuts and broccoli. Seasoned with garlic, ginger, wasabi and orange zest. Molded and served with a sweet ginger mustard sauce! Makes 5-1/2 cups rice

PERFECT PAELLA  Eggplant, roasted peppers, sun-dried tomatoes and mushroom simmered in a herb, spice and Sake tomato broth with brown rice and saffron. Perfect in every way! Done the old-fashioned way! Makes 12 cups

PINE NUT PESTO RISOTTO   Pine nuts blended with fresh basil, garlic, coconut milk, extra virgin olive and a little Grade A maple syrup. Combined with long grain golden rice, steamed zucchini sticks and fresh ripe tomatoes. Elegant! Makes 11 cups

RED AND BROWN FRIED CAULIFLOWER RICE Perfect fried rice – àla Sharon! Most cooks put chopped up animals into their fried rice. The red rice is the plant meat here. Works wonders! The cauliflower is the shrimp and lobster combined. So you get the Imperial version! Nothing but the best for all my food-loving people! Makes  cups 7-1/4 cups

SAFFRON RICE WITH SAUTEED VEGETABLES   Saffron rice molds surrounded with fresh mushroom, green pepper, sweet onion and Roma tomatoes sautéed in extra virgin olive oil, garlic, basil and tarragon, mixed with a saffron non-dairy cream! Serves 4

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

SHARON’S DELUXE SPANISH RICE MOLDS Walnut Jasmine rice combined with a sauté of onion, celery, green pepper and carrot. Pickled Serrano peppers, fresh cilantro and salsa add the zest to this special rice. Served with a smokey coriander and fresh cilantro tomato sauce! Serves 6-9

SHARON’S HAPPY FAMILY RICE   Jasmine rice combined with fresh spinach, grilled cubanella peppers and sautéed onion, celery and shredded carrot. Served as rice molds with a green peppercorn and thyme gravy sauce! Serves 6-9

SMOKED FRIED RICE MOLDS with sautéed celery, onion and charred carrots and peas. Served as a rice mold atop a smoked coriander, garlic and curry tomato coconut gravy. Exquisite! Makes 10 cups rice

SMOKED RICE MOLDS WITH MARINATED TOMATOES  Smoked rice with carrot matchsticks, peas and sautéed sweet onion, flavored with a light soy sauce. Served with Roma tomatoes in a tarragon vinaigrette! Makes 7, ½ cup servings

SPAGHETTI RICE PILAF The holidays are gone. That doesn’t mean great tasting food went with them! Enjoying a special rice pilaf made with browned gluten-free spaghetti sticks (Bonta d’Italia Authentic Italian Pasta), curry-coriander rice, sautéed peppers, onions and peas. Tossed with walnut crumbles and served with a drizzle of extra virgin olive oil! Sunday dinner anybody? Makes 9 cups

SPINACH RICE MOLDS  with a roasted pepper and sun-dried tomato white wine sauce with orange zest!  Delightfully refreshing with a subtle cheesy flavor! Serves 4-6

STEWED TOMATO RISOTTO MOLDS  Sweet onion cooked till very soft, combined with stewed tomatoes and Kalamata olive to make this simple risotto memorable! Makes 8 cups

SWEET PEA AND TOMATO RISOTTO MOLDS  Marinated sun-dried tomato rice molds, surrounded with a sweet pea tomato sauce with tomato meats, garlic, basil and extra virgin olive oil! Serves 4

TOMATO SAFFRON RICE Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion. Tossed with garlic and fresh grape tomatoes! Makes 11 cups

WASABI FRIED RICE MOLDS   Jasmine rice fried with sautéed celery and onion, mixed with steamed fresh baby carrots, fresh tomatoes and flavored with sesame oil, garlic and wasabi. Served with Wasabi Peppercorn Sauce and garnished with fresh grilled zucchini! Serves 6-10

WILD PUMPKIN SEED RICE A simple, nutritious and tasty rice dish made with white and wild rice with a pumpkin seed crumble add. Seasoned with turmeric, mustard and rosemary – a little sweet, a little sour and a little vegan yeast to give a hint of cheese. Garnished with fresh tarragon leaves! Makes 12 cups


15 MINUTE LINGUINI CLASSICO  Olive oil, garlic, tomato, herb and spice served over linguini. Can’t get much simpler than that! Serves 4-5

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups

AFC SPAGHETTI MUSHROOM ALFREDO for Steve If someone wants to occasionally indulge in a higher calorie and fat dish, plus they want large or extra-large portions, I’d say take this one, for a sky-high experience! That was Steve’s Request. Lots of happy sounds were heard while he savored this meal. The Animal-Free Chef at your service! As always. Serves 8

AFRICAN TOMATO NUT PESTO LINGUINI Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! Serves 6-8

AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE Bite-size rigatoni topped with a smoky garlic tomato sauce, followed by a saute of veggie sausage, green and sweet red pepper. Sprinkled with fresh ginger sticks! A must have once a week meal at home or restaurant! Serves 6 with extra sauce

ANTIPASTO RIGATONI Roasted peppers, sautéed sweet onion, olives and capers cooked with tomatoes and garlic, then tossed with freshly cooked rigatoni! Serves 6

AUTUMN NOODLE Sautéed onion and green cabbage with fresh garlic and red delicious apples seasoned with caraway and poultry seasoning. Tossed with noodles! Serves 6-8

AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups

BABY MUSHROOM LINGUINI BOLOGNAISE Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of  broiled French baguette with extra virgin olive oil and garlic! Serves 6 with enough sauce leftover for another small meal

BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets. Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works. What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful! Makes 14 stuffed cannelloni

BATALI MEETS GARDEIN Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick cast iron fry pan! Oh, and a fresh basil garnish! Makes 15 cups pasta w/sauce

CREAMY BASIL PESTO  Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8 servings

CREAMED SPINACH AND MUSHROOM NOODLES Sautéed mushrooms combined with Kalamata olives and spinach, and cooked in a creamy white wine garlic sauce. Tossed with spinach noodles and served with fresh tomato slices drizzled with white wine vinegar! Makes 10 servings

FRENCH RIVIERA PIEROGI Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance! Serves 2-4  (12 pierogies with sauce)

FRESH BASIL AND BLACK OLIVE ZITI Sauce of mushrooms, shallots, Kalamata olives, and fresh basil tossed with ziti pasta! Serves 8

FRESH BASIL & HUMMUS FETTUCCINE A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious! Makes 2 cups sauce for 4 servings pasta

FRESH MUSHROOM TOMATO SAUCE OVER MOSTACCIOLI Fresh mushrooms sautéed in extra virgin olive oil and garlic. Simmered in a smooth tomato sauce with a touch of allspice and heat. Served over cooked mostaccioli pasta!  Serves 10

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA  Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce.Tossed with bow tie pasta! Serves 8-10

GREEK OLIVE PESTO PENNE  A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day! Serves 6-8

GREEN DANDELION PASTA BOWL Edamame and Mung Bean Fettuccine topped with sweet pepper and onion saute with zucchini sticks and dandelion greens. Wrapped in a smoky sour mustard sauce. Garnished with sliced sweet basil! Low fat, but who would even guess at that? No one I know. Top Shelf Pasta Bowl all the way to the end! Serves 5-6

GREEN GRAPE TOMATO WHOLE WHEAT ROTINI PASTA  Green grape tomatoes and whole wheat rotini pasta tossed with a sweet garlic and pineapple-lemon peanut-smoked almond sauce with fresh cilantro. Topped with capers, lemon, powdered sugar and fried Panko crumbs!  Makes 11 cups

HOMEMADE SAUERKRAUT PIEROGIS  Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24

ITALIAN MAC & CHEESE Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure! Serves 12 and makes 9 cups sauce

JIM’S FIRE STATION MACARONI Sautéed onion and sweet red peppers combined with kidney beans and mushrooms. Simmered in a tomato sauce seasoned with tarragon and chili powder and garlic. Tossed with macaroni and sweet corn! Serves 8-10

LINGUINI AND PEPPERS Fresh sweet green, red and yellow peppers sautéed with garlic, then tossed with linguini and a sesame, soy sauce, sweet/sour basil dressing. Simply stated! Serves 6

MEXICAN-ITALIAN HAT DANCE  Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party! 6 servings for main dish, 12 servings on a buffet

MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups

MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles

PASTA LEMONNAISE Topped with tomato ginger beans made with caramelized onion and fresh garlic! Makes 6 servings

PORTOBELLA SHIITAKE PASTA I use mushrooms in a lot of different dishes. In this dish it’s all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result! Serves 2-4

POTATO PIEROGI BENEDICT  The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce! Serves 4

PRIMAVERA IN MUSTARD CREAM SAUCE  Fresh sweet red peppers and onion sautéed in olive oil and garlic with Kalamata olive. Combine with steamed asparagus and broccoli, then tossed with a light creamy mustard basil sauce. Tossed with fettucini! Serves 6

RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love! Serves 8-12

RED TURKEY PASTA MOLD MASTERPIECE This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy – just for you, because you like easy. Merry Christmas and happy day to the world ~ from  Sharon Lee Mary Davies-Tight, The Animal-Free Chef Serves 10

RIGATONI WITH GREEN PEPPER SAUCE Sautéed green peppers in garlic and olive oil. Simmered in a rosemary and fennel tomato sauce. Served over rigatoni pasta! Serves 4-6

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

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA  Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise! Makes 2-3/4 cups sauce

RUBY PORT RED SAUCE WITH VERMICELLI A richly flavored tomato sauce using stewed tomatoes with Ruby port, garlic and extra virgin olive oil. Served over vermicelli! Serves 6

SAFFRON PESTO ROTINI This is just one of the uses for SAFFRON WALNUT PESTO: Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage! Makes 9 cups

SAUERKRAUT AND NOODLE PAPRIKASH Sautéed sweet onion, sauerkraut and fresh garlic mixed with creamer and sweet paprika with a touch of sugar. Tossed with flat noodles. Simple and delicious! Serves 6

SHARON’S BAKED ZITI  Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light! Makes 20 servings (1, 8 x 8 inch and 1, 9 x 13 inch casseroles)

SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce

SHARON’S MEATLESS MEATBALLS AND LINGUINI This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini! Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people

SMOKY LAZY PIEROGI  Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinary heaven! Makes approx. 13 cups

SOME LIKE IT HOT! HUNGARIAN GOULASH Sautéed red and green peppers, onions and cabbage with soy sausage in a red wine tomato sauce seasoned with herbs, Hungarian paprika and Indian chili. Combined with soy sour cream and macaroni! Makes 12 cups

SOUTHEAST STREET SHELLS This is how to make a spaghetti sauce that tastes and feels like there’s meat in it without the addition of soy meats. Takes a little longer, but it’s easy. Served over pasta shells. Nutritious and delicious at once! Serves 8

STEWED CABBAGE LINGUINI Sautéed cabbage, sweet onion and celery with fresh garlic, fennel and caraway. Combined with tomatoes, and stewed till tender. Tossed with linguini. Subtle and delectable! Serves 6

STEVE’S PERFECT MARINARA SAUCE  It’s simple, easy and comes out perfect every time! Serves 4

SWEET MUSTARD MACARONI with tomato, veggie, bean sauce.  Seasoned with garlic, fennel and basil! Fat-free! Serves 4 large or 6 small servings

SWEET RED PEPPER TOMATO SAUCE OVER THIN SPAGHETTI Sautéed sweet red peppers in extra virgin olive oil. Combined with fresh garlic, ground fennel and creamer. Served over thin spaghetti. Naturally sweet and fragrant! Serves 6

TOMATO SAFFRON SAUCE OVER PIEROGI with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon! Makes approx. 6 cups sauce

VEGGIE MAC AND CHEESE FLORENTINE  Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped! Serves 8

ZUCCHINI LASAGNA  No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough –  4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk on air delight! A glass of your favorite red wine will be thankful for the company! Makes 9 servings


BAKED GNOCCHI AND POTATO CASSEROLE Fresh potato gnocchi wrapped in mashed potatoes with extra virgin olive oil, petite peas, Kalamata olives, sweet red roasted peppers and fresh garlic. A must try! Serves 9-12

BAKED POTATOES WITH MACADAMIA NUT SAUCE  Fresh baked potatoes topped with sautéed sweet onion and mushroom, then ladled with a creamy macadamia nut sauce! Serves 5

BAKED POTATO SUNRISE  Sautéed broccoli, corn and fresh cherry tomatoes in melted margarine with nothing but salt and pepper. Served over fresh-baked russet potatoes. How pure and simple is that? Serves 5

BAKED POTATO WITH SMOKED CREAM CORN Fresh baked potatoes topped with garlic smoked creamed corn with a touch of heat. Topped again with sliced scallion and freshly grated horseradish! Serves 6

BAKED STUFFED POTATOES  Mashed potato meats mixed with a fresh garlic and sweet onion saute, curry and corn. Stuffed back into the potato shells and baked till piping hot! Serves 6

BARBECUE VEGGIE HASH  Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce! Makes 7 cups

CARROT MASHED POTATOES WITH TOMATO TOPPER  Instant mashed potato made with carrot juice, soy cream cheese, a dash of nutmeg and fresh cracked pepper. Topped with a rustic saute of green pepper, onion and petite diced tomatoes. Seasoned with allspice, garlic and fennel! Serves 4

CRISPY POTATOES for restaurants Pre-peeled, canned little white potatoes, lightly oiled, tossed in an instant potato and paprika dry coating, then baked till crispy. What could be easier? Drizzled with a little melted margarine, garlic and parsley, then served with an upscale creamy BBQ dipping sauce along with plain ol’ ketchup! Serve as an appetizer, small plate lunch or main dish supper with a small side salad and side veggie! Serves a crowd

CURRY SPICED SWEET PEA POTATOES  Fresh mashed potatoes combined with pea soup, sweet petite whole peas, and curry. Serve with a side of sweet red roasted peppers and a side salad! Serves 6-8

DOWN HOME FRIES  This is a different way to fry potatoes. Brown bag it! Serves 4

GARLIC TOMATOES AND BOILED POTATOES  Tomato meats and fresh garlic in melted margarine. Served over fresh boiled potatoes. So simple, yet so delicious! Served 4

POTATO BUD PATTIES  Pan-fried potato patties with petite peas and curry. Delicate crispy and golden. Made from instant mashed potatoes. Served with chilled applesauce! Makes 5-7

POTATO TURNIP CARROT MASH  with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives! Makes approx. 10 cups of Mash

ROASTED RED SKIN POTATO AND CAULIFLOWER If you work in a restaurant and are accustomed to deep frying your side dish potatoes, think roast. Low calorie, low fat, high flavor and texture properties! Your customers will want these for the main dish. So why not offer a main dish and a side dish option?

Also serve as an appetizer plate with toothpicks and a dipping sauce. Dipping Sauce suggestions? Horseradish dairy free sour cream, barbecue, tartar sauce will all work! Listen for the raves! Makes approx. 12 side dish servings or 6 main dish

ROASTED YAM STEAKS – fat free Tired of the same old mashed yams? Or the cubed and roasted style? Me too. Steve doesn’t like the texture. So what do I do with yams on sale? Try something new. Yam steaks! Pour the SMOKY CRANBERRY ORANGE GRAVY over, top with some pine nuts and a wonderful main dish event emerges to take over the table! I’m in. And Steve? Well, he ate the whole portion. Except for the pine nuts this dish is fat-free Serves 6-8

SAFFRON ROASTED PEPPER CREAM SAUCE  with sauteed mushroom, onion, and tarragon. Served over saffron and white truffle oil instant mashed potatoes! Easy and elegant! Out of this world delicious! Makes 6 cups sauce and 8 servings mashed potatoes

SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES  Sauteed green peppers, green cabbage and sweet onion simmered in a light tarragon tomato sauce. Served over creamy curry mashed potatoes! Serves 6-8

SCALLOPED POTATOES WITH MUSHROOM  Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish! Serves 6

SHARON LEE’S MASHED POTATOES AND GRAVY  A hearty gravy made from split peas and tomato sauce. Seasoned with curry and thyme. The mystery ingredient, instant coffee. Served over curry-spiced mashed potatoes! Makes 9 cups gravy

SHARON LEE’S POTATO PEPPER PIE  Sauteed green peppers and sweet onion layered with smoked cream corn and curry mashed potatoes. Baked till golden! Serves 6

SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don’t serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups


AUTUMN SKILLET  Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups

BARBECUED VEGETABLE ROAST  Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized! Serves 6-8

BROCCOLI/CAULIFLOWER PUFF PASTRY PIES  Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells. Makes 4 serving

CABBAGE AND SUN-DRIED TOMATO WITH PAN-FRIED POTATOES   A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce! Serves 2 with leftovers

CARAMELIZED OVEN-ROASTED VEGGIES   Coated with an extra virgin olive oil, garlic, rosemary, cracked pepper sauce injected with a soy bacon flavor component. Subtle, melt in your mouth delicious! 6 main dish servings or 10 servings for a buffet

COLLARDS IN MUSTARD CIDER SAUCE fat-free There aren’t many sauces you can make fat-free that will stand up against the fatted version. This is one of them. All added flavors and textures compliment the greens and vice versa. I just happened to have cider on hand, because it’s Fall in America where I happily live. My status means nothing. Location, location, location is everything. I don’t want anybody’s life, money or fame. I can get my own in my own way on my own terms. I don’t buck the system or game it, or corrupt it. I work with it. Everybody wants a free pass with nothing to offer. Not me. I raise myself. I don’t need somebody else to do it for me.  Enjoy this unique way of serving collard greens. Holidays are coming up. Surprise family and guests with something familiar yet different! Serve over a combination of white and sweet mashed potatoes, or seasoned long grain rice. You decide! Makes 9-1/2 cups

ITALIAN GRAVY   Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea! Makes 7-1/2 cups

MEATLESS GOLUMPKI (stuffed cabbage)   Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce! Makes 14 cabbage rolls

MUSHROOM AND SPINACH QUESADILLAS Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish! 2 large or 4 small servings

POTATOES, ASPARAGUS AND TOMATOES  A simple supper of boiled red-skinned potatoes pan-fried in margarine and thyme. Served with fresh steamed asparagus and tomatoes marinated in a sweet Balsamic vinaigrette! Serves 4

ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE  Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce! Serves 6

ROASTED BEET STEAKS This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect! Serves 4

ROASTED ROOT VEGGIES Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze. Serves 8-12

ROASTED TOFU AND VEGGIES Tofu cubes roasted in marinade made with Liquid Bragg Aminos. Cabbage, yams, carrot and onion dusted with spice then roasted separately. Fresh boiled corn off the cob. Toss it all with salt and pepper and serve. That’s all you need to enjoy the essence of  each vegetable! Steve’s lunch for a week! Nice! Makes approx. 21 cups

SHARON’S BOILED DINNER Collard greens, cabbage, carrots, potatoes and whole yellow onions hard-boiled till tender-soft. Simmered in a mustard, dill, brown sugar broth! Refreshing and familiar! Makes 25 cups

STEVE’S SKILLET STEWED TOMATOES AND ASPARAGUS Steamed asparagus briefly sautéed in extra virgin olive oil, ginger and garlic. Combined with stewed tomatoes, fennel, tarragon and allspice. So simple and refreshing. Good way to start a diet! Makes 3 cups

STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE  Fresh broccoli and onion strips stir-fried in sesame oil and garlic till tender-crisp. Combined with sweet and sour pineapple soy sauce seasoned with just a hint of cloves and red cayenne pepper! Serves 4-5

STUFFED PAISLEY PEPPERS  Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant! Serves 4

SUMMER SQUASH SAUTE with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil! Makes 10 cups

SWEET AND SOUR BEETS AND BROCCOLI   Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice! Makes 3-1/2 cups rice and 7 cups sauce

SWEET CORN AND TOMATO SAUTE Fresh corn must be in season somewhere in the world, because it’s on sale at Lucky’s Market 2$/5 shucked ears or 1$/5 unshucked ears. Vine-ripened tomatoes were 88 cents/lb. So of course we were all in! Low fat too! Serves 3 main dish or 6 sides


Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles! Makes 6-8 main dish servings, or 12 or more side dish servings

T.V. DINNER  Onion, potato, green pepper, zucchini and tomato layered in aluminum foil with bay leaves, margarine and salt and pepper. Wrapped tightly, then steam-baked in oven till tender! Serves 1

TOFU AND VEGGIE SAUTE Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish! Serves 6

TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! Stuffing makes about 7 cups, enough for 9 pepper shells, liberally stuffed or 16 cabbage rolls * This recipe can also be used for stuffed cabbage rolls.

VEGGIE SAUSAGE ASIAN TUMBLE A stir-fry of peppers, onion, bok choy and sugar peas with veggie soy sausage. Fresh turmeric root adds an earthy flavor. Tossed with tofu macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed. Makes 4-6 servings

WINTER SOLTICE  Boiled potatoes, and steamed red cabbage and carrots served with a fresh horseradish and dill melted margarine, and chilled applesauce! Serves 5

WINTER VEGETABLE ROAST   Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad! Serves 4


AFC STUFFIN’ MUFFINS  Individual servings of creamy Stuffin’ Muffins. Dry rye bread, cabbage saute, savory cider broth processed with instant mashed potatoes into a batter. Baked with brown sugar and margarine bottom glaze and topped with smoky Candied Walnuts. Exquisite! Makes 12

BAKED APPLE PECAN STUFFING  A sweet, sage flavored bread stuffing with sautéed onion and celery, apples, pecans and raisins. Baked till steamy hot!! Serves 6

BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2

BAKED STUFFED MADEIRA MUSHROOMS Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot! Serves 4-6

BLACK & WHITE BAKED STUFFED ARTICHOKES Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot! Makes 2

BLACK AND WHITE STUFFING A unique stuffing using oven-dried black Russian bread and rye bread cubes. Cauliflower, mushrooms, olives, pineapple with the traditional sauteed celery and onion creates a happy holiday culinary memory! Rosemary, coriander and smoke light up your taste buds. Serve with a beet and berry sauce and dry red wine to complete the animal-free experience! Serves 9-12

BREAD STUFFING FOR ARTICHOKES  A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery! Makes enough to stuff 5-6 artichokes

BAKED STUFFED ARTICHOKES WITH COUSCOUS  Fresh cooked artichokes stuffed with a sweet onion and fresh garlic couscous, flavored with extra virgin olive oil and poultry seasoning. Baked till piping hot! Serves 2

BAKED STUFFED DANISH SQUASH Baked Danish squash stuffed with a sweet cinnamon, onion and Spanish peanut bread stuffing then baked again till piping hot! Serves 4

BAKED STUFFED GOLDEN APPLES  An apple bread stuffing seasoned with ginger, garlic and dill. Moistened with pineapple juice, then stuffed into golden delicious apples and baked till tender and juicy! Serves 6

CORNBREAD CRANBERRY STUFFING   with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had! Serves 8-10

CRANBERRY STUFFING POTATO CASSEROLE  Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round!Serves 6

EGGPLANT BREAD STUFFING A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil! Serves 6-8

FIG AND YAM ENGLISH MUFFIN STUFFIN’ This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9

HOLIDAY STUFFING CASSEROLE  Pineapple sage stuffing with almonds, layered with mashed potatoes and yams, topped with a coriander and onion gravy, and pineapple mustard-mint fresh cranberry sauce. Baked till steamy hot! Who knew stuffing could be elegant? Makes 12 servings

KALAMATA OLIVE BREAD STUFFING LOAF  A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple. Serves 4-5

MUSHROOM BREAD STUFFING A mushroom and sweet onion bread stuffing flavored with white wine! Serves 8

PINEAPPLE COCONUT CURRY BREAD STUFFING  with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish! Serves 6

PUMPKIN CRANBERRY SAGE STUFFING  with pecans, sauteed celery and onion and orange zest! Sweet, tangy, creamy. A textural and flavor change from traditional stuffing. The pumpkin creates a creamy texture elevating its status to delectable! So easy to make! Serves 8-12

QUINOA APPLE PINE NUT STUFFING low fat This is my grain-free, bread-free, gluten-free, low-fat stuffing. It’s made stove-top, so you don’t take up room in the oven while roasting veggies, plant-meat roasts etc. How can nutrient-dense tastes so good? Because you know who engineered it that way! Makes almost 7 cups

STUFFED PAISLEY PEPPERS Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant! Serves 4

SWEET RED PEPPER AND FENNEL STUFFING I  A sweet red pepper and onion French bread stuffing with fennel and thyme, moistened with juice of fresh orange! Serves 6

SWEET RED PEPPER AND FENNEL STUFFING II  Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed! Serves 8

WALNUT BAKED STUFFED MUSHROOMS  Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs

ZUCCHINI BREAD STUFFING  A sage and oregano seasoned bread stuffing with freshly shredded zucchini, onion and celery sauteed in extra virgin olive oil! Serves 6-8


AFC TOMATO MUSHROOM CHICK’N MARSALA Great dish all the way around for a great occasion: Father’s Day. Yes it’s time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!! Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick’n,  three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping! Serves 8

AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE Bite-size rigatoni topped with a smoky garlic tomato sauce, followed by a saute of veggie sausage, green and sweet red pepper. Sprinkled with fresh ginger sticks! A must have once a week meal at home or restaurant! Serves 6 with extra sauce

ASIAN-STYLE CELEBRATION ROAST Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy! Serves 4-6

BARBECUE CHICK’N GREEN BEANS Gardein Chick’n Strips sauteed with green beans, green peppers, roasted red peppers and onion with a Coffee Barbecue Sauce! Serves 4

EGGPLANT MEATLESS MEAT LASAGNA This is an old school lasagna – meaty and dry! 12 Servings

FRIED CLEVELAND TOFU AND BARBECUED VEGGIE SAUSAGE Cleveland Tofu cubes coated with a dry rub, then fried till charred. Served atop a saute of caramelized onion and Gimme Lean Veggie Sausage drenched in a sweet, vinegar smoky barbecue sauce! Serves 4

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA  Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce.Tossed with bow tie pasta! Serves 8-10

HAZELNUT CRANBERRY ROAST En Croute by FIELD ROAST Grain Meats Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all! Serves 8.

JACK DANIEL’S BARBECUE TOFU Basically, tofu and Jack Daniel’s is all you need. A little maple syrup, a little spice, and no one’s lookin’ for veggies, salads, starches or condiments.  No matter what style or brand of tofu we use – soft, firm, extra-firm, superfirm, organic, non-GMO, water-packed, silken style, hand-crafted – this is how we eat it! Serves 2

LIQUORED UP MARYANNE AND MIKE MARINARA ‘Snowy’ sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick’n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makes you happy! Don’t let the name fool you. This is an exquisite dish! Makes 7-1/4 cups Sauce

MARSALA & JACK DANIEL’S CLEVELAND TOFU DISH  Risotto rice topped with a Marsala mushroom and green bean saute, then with Cleveland Tofu sticks pan-fried in a Marsala and Jack Daniel’s sauce with orange zest strips! Serves 4

MATCH MEAT SAFFRON CHICKEN Pan-fried Match Meat Chicken Nuggets seasoned with rosemary. Mixed with sautéed mini peppers and onion with cauliflower buds, roasted peppers and peas in a light, creamy saffron mustard sauce! Yes, you’re in heaven! Serves 6

MAY WAH IMITATION SMOKED DRUMSTICKS Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dipping sauces! I look forward to try more – they’re in the freezer now!! the cilantro is a nice touch! 5 drumsticks

MEATLESS BEEFLESS TIPS Gardein brand beefless tips sauteed in a  BLACK & RED BARBECUE SAUCE. Garnished with scallion and sesame seed! Serve alone, or with a side of rice and veggies! Serves 2

PAN-FRIED TOFU MADE ELEGANT  Yes, fried tofu rises in the ranks to achieve elegance! The salty  crispiness of some edges of the Silken tofu against the unsalted spinach and tangy of the creamy Sabra roasted pepper hummus achieves perfection! Serves 3

SHARON’S MEATLESS MEATBALLS  This is one sturdy meatball, for all your meatball needs! Makes 38, 1 inch meatballs

STEVE & SHARON’S ANIMAL-FREE LOBSTER First thing Steve said was , “I feel like I’m eating lobster”. And so did I. A true delight without the cruelty! Serves 2 – or more if served as a side dish (this was our late night supper)

VEGGIE CHIK’N SCALLOPINI FETTUCCINI  Pan-fried Gardein Chick’n Scallopini served over fettuccini with caramelized mushrooms, peppers and onion in a mustard tarragon red wine sauce! Serves 4 with extra pasta


MUSHROOM PIZZA SAUCE – PALETTE PIZZA  An all-purpose, basic pizza sauce with mushrooms. Light and tangy – just how a pizza sauce should be! The smoked paprika, allspice and fennel seed provide the meaty flavor that might otherwise be missing in the toppings!  Makes 2-3/4 cups sauce

VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA Artisan flatbread spread with a smoky garlic, fennel and basil tomato sauce. Topped with chopped mushrooms, sliced onion, Yves vegan pepperoni and fresh garlic crumbles, and Follow Your Heart Vegan Mozzarella Shreds. Baked till piping hot, then sprinkled with sliced fresh basil. Wow! Tastes just like pizza! Makes 6 flatbread pizzas or 12 large servings


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