AFC SCRAMBLED VEGAN NOG TOFU
A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style!
Serves 5-6
AFC Chicken Piccata Benedict – GOAT
AFC CHICKEN PICCATA BENEDICT – GOAT
The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!
Makes 6 servings
Continue reading “AFC Chicken Piccata Benedict – GOAT”AFC Stuffin’ Muffins
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
Continue reading “AFC Stuffin’ Muffins”AFC SCOTTISH PLAID DIP
AFC SCOTTISH PLAID DIP
When there’s not one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There’s no one flavor that dominates the dip. Enjoy this Scottish plaid!
Makes 5 cups
Cherry Coleslaw Chop – GOAT
CHERRY COLESLAW CHOP – GOAT
I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it does!
Makes approx. 5 cups
Continue reading “Cherry Coleslaw Chop – GOAT”Ginger Beer Beets
GINGER BEER BEETS
A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal!
Makes 5 cups
AFC ASIAN CIDER GRAVY
AFC ASIAN CIDER GRAVY
Gravy doesn’t get much better than this! Sweet, tart, smoky, salty with a little heat. Perfection is on the menu tonight!
Makes 4 cups
Holiday Nog And Apple Cider Pie
HOLIDAY NOG AND APPLE CIDER PIE
Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!
Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!
Makes 1, 9 inch pie
Smoky Bean And Pea Dip
SMOKY BEAN AND PEA DIP
A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield!
Makes 3 cups
Continue reading “Smoky Bean And Pea Dip”Asian American Fried Rice And Cider Gravy
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
Continue reading “Asian American Fried Rice And Cider Gravy”
Smoky Apple Cider Marinara Sauce
SMOKY APPLE CIDER MARINARA SAUCE
If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!
Makes 7 cups
Collard Green, Olive And Caper Spread
COLLARD GREEN, OLIVE AND CAPER SPREAD
Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place!
Makes 2-2/3 cups
New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom
Do you think it’s time to put the whole world on a diet? I think so.
The world, the whole world, needs to stop eating animals.
Everybody – adults, children, and other animals too. We need to find a way to feed the carnivorous animals on the planet plant food. We can do it with the will.
We need to replace animal with plant.
Continue reading “New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom”Mushroom Onion Stew
MUSHROOM ONION STEW
A stew that never stops giving pleasure! No matter how many times I make a variation of the same stew from decades ago, it’s always top shelf!
Makes 24 cups
Fatty Veggie Sandwich
FATTY VEGGIE SANDWICH
Toasted potato bread slices spread with veggie mayo on one, creamy peanut butter on the other. Top with dill relish and mustard. Add the veggies: crisp iceberg lettuce, ripe tomato and sweet onion, with a fresh pepper grind finish. A good morning afternoon evening delight!
Makes as many as you want (preferably one per person)
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT
Eggplant And Cauliflower Tomato Provençale!
Serves The World In 14 cups
Continue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT”Tomato Soupy Sauce
TOMATO SOUPY SAUCE
Halfway between a soup and a sauce with multiple uses. It’s one of those rare sauces that totally consumes your attention while consuming it. No matter if used for dipping, for saucing potatoes, pasta or rice or as a soup, it’s not easily forgotten!
Makes about 17 cups
The Ordination Of The Plant
Plants like to be eaten. There’s no pain in it for them. They enjoy entering your system as food, medicine and nutrients to make you strong, efficient and happy to be alive.
That’s fun for them. They’re fulfilling their purpose. When you mix them with animals in your gut they rebel. They don’t want any animal taking away what they are preordained to do for you.
Plants have the keys to all your cells and they are working them. They strut for you. Take me. Take me. I’m the best. I can do for you what no animal can. We’re a perfect fit. I want to be the one you choose.
Animals don’t want you, we do. Animals resist when you hurt them. You can’t hurt us. And by the way, stop hurting them. We’re here for them too, to make them strong, efficient and happy to be alive.
Stop getting your food signals mixed up. They’re not begging you to kill and eat them. We are the ones begging you to pick us. That’s one of our most important functions and missions: to continue the growth of plant-eating species.
Say no to animals and yes to plants for a stronger, more efficient, happy to be alive person!
We have roots, animals don’t. That’s what differentiates us as food.
~ THE ANIMAL-FREE CHEF
Apple Celery Slaw
APPLE CELERY SLAW
A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday!
Makes approx. 9 cups
AFC POACHED EGG SAUCE
AFC POACHED EGG SAUCE ©
Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!
Makes 3-2/3 cups
AFC Mushroom Bolognese Sauce
AFC MUSHROOM BOLOGNESE SAUCE ©
One of Steve’s favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn’t call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still like to go back to our childhood favorites, while now absent the cruelty. Red rice is our go to meat for tomato sauces now. Give it a try. See for yourself!
Makes 10-1/2 cups
Grilled Cheese Grinder
GRILLED CHEESE GRINDER
Daiya dairy free block cheddar cheese layered with red roasted peppers, dill pickle planks and sliced onion on a steak and sausage six-inch grinder roll spread with veggie mayonnaise and prepared yellow mustard! Grilled in an oiled hot skillet till cheese softens and outside of roll hardens! Don’t forget the fresh grind black pepper!
Makes 1
Tofurkey Roast Beef And Slaw Sub
TOFURKEY ROAST BEEF AND SLAW SUB
Foot long sub roll broiled inside till toasty, spread with a little margarine, then topped with roasted peppers, pan-fried Tofurkey roast beef slices and a tangy fat-free slaw! It works perfectly. Fresh, hot, crunchy! Low fat as subs go!
Makes 1 foot long sub
Baked Apples Stuffed With Frozen Custard
BAKED APPLES STUFFED WITH FROZEN CUSTARD
These bakers can be used for applesauce by removing all the pulp after they’ve been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they’re baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, then sprinkled with Crystallized Ginger Pine Nut Topping as we did here – this time!
Makes 12
Continue reading “Baked Apples Stuffed With Frozen Custard”Breakfast Sausage Sub
BREAKFAST SAUSAGE SUB
Six inch steak & sausage sub roll spread with veg mayo, smoky ketchup and mustard. Layered with dill pickle planks, sliced onion and of course fried meatless breakfast sausage patties! Now that’s a great way to start a slow-moving, lazy, do whatever you want day!
Per six-inch sub
Chunky Baked Applesauce
CHUNKY BAKED APPLESAUCE
One ingredient: apples. That’s all it takes to make the perfect applesauce! Serve as condiment, side dish accompaniment, or as dessert!
Makes 3 cups
Red And Brown Fried Cauliflower Rice
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
AFC TUNA MELT
AFC TUNA MELT
Delight Soy Vegan Chicken nuggets chopped with celery, green pepper, onion and cilantro. Mixed with Pumpkin Seed Snow, sage and Grapeseed Oil Vegenaise to create a perfectly balanced Cilantro Tuna Salad. I know, I use vegan chicken to make my Tuna Melt, but it works, so who cares? It’s the best Tuna Melt I ever had!
Makes 2-3/4 cups
Asparagus AF Shrimp Toast
ASPARAGUS AF SHRIMP TOAST
Okay, okay. I know there are no actual shrimp animals on this toast. Still, it is the finest shrimp toast you will ever encounter! Popcorn shrimp? Well, this delicacy pops all over your buds and palate! Once you taste it, you’ll never forget the experience!
Serves 1 or as many as you like
Burnt Garlic Asparagus
BURNT GARLIC ASPARAGUS
Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That’s it. Easy. You won’t want to pass this gem of a recipe by!
Serves 4-6 as a side dish
BAKED TOFU SANDWICH
BAKED TOFU SANDWICH
Even though this sandwich is cooked, it’s quick and easy. Fried baked tofu with veg mozzarella cheese and veg ham. Put together on a pan-fried hot dog bun spread with ketchup, mustard and veg mayo. Napkins please!
Makes 1
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TERIYAKI VEGAN DUCK SUB
TERIYAKI VEGAN DUCK SUB
Wow, who would think Vegan Duck? It’s for real. In this sub, teamed up with sauteed sweet onion, fresh radishes, cilantro and a mustard teriyaki sauce, the duck rises to a whole new level! Cruelty-free boys and girls!
Makes 3
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MUFFINS and GRAVY
MUFFINS and GRAVY
You know biscuits and gravy? This is muffins and gravy! English muffins, the greatest biscuit in the world! Topped with Match Meat Italian Sausage without the Meat Gravy! Made with Pinot Grigio wine, almond milk, mushroom, sweet onion and celery. What more could I ask for?
Makes 4 cups gravy
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Italian Barbecue Sub Sandwiches
Italian Barbecue Sub Sandwiches
Vegetarian Italian Grain Meat Sausage by Field Roast teamed with Guy Fieri Bourbon Brown Sugar barbecue sauce with excellent results! Served on a toasted sub roll with yellow mustard, ripe tomatoes and Follow Your Heart Vegan Bleu Cheese Salad Dressing.
This is a ‘how to get your husband out of bed on the Fourth of July after he worked all night’ sandwich!
Makes 5-6 small subs
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Tofurkey Pepperjack Melt
TOFURKEY PEPPERJACK MELT
Restaurant Ready! Go for it! Now there’s a prefect sandwich melt without grilling the bread. Who would have thought to melt the meat and cheese separately? Me!! And it worked!
Makes 1 sandwich
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Blueberry Pudding Jam
BLUEBERRY PUDDING JAM
Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified potato starch for a smooth gelatinous texture!
Makes 4 cups
Why Fool With The Perfect Foods?
Ever notice that no one has tried to make an animal taste and texture like a plant? For instance, make a cow look, taste and texture like a tomato? Why fool with the perfect foods? In other words, would anyone want to take an animal and transform it into something that tastes and textures similar to a plant?
We do that though in a round about way. We use plant sauces to cover the bad taste of flesh and blood. We mix veggies and fruits and nuts and grains and legumes, spices, herbs, oils with all kinds of animal products to cover the taste of the animal.
Even when we want just the raw segment of animal muscle to eat, we usually marinate, rub, sear, char/boil/bake/roast it in very specific ways in able to stomach it. It’s not that we don’t like tomatoes, it’s that they already exist in a perfect form and nobody has guilt over eating them, so why try to replicate a tomato using cow tissues?
Eating animals does not come natural to the human species. It just doesn’t. We’re not quick enough on our feet or with our hands, we don’t possess the teeth to chew a raw whole animal, nor do we possess the digestive tracts necessary to support the consumption of the whole animal, as whole food enthusiasts want you to think.
Bones, hair, nails, all the other junk that a breathing, feeling Holy Being consists of – are not meant for human consumption. It doesn’t matter if a snake eats a rat, which has always been your justification for eating the snake and the rat. Snakes eat humans too, so guess that makes it okay for you to do the same.
No it doesn’t.
Just because you get away with murder, doesn’t make murder right. Eating animals is murder. Premeditated murder.
To make you stop murdering other beings deserving of life, we can make you plant food that tastes and textures similar to the animals you slaughter. How about that?
In lieu of a prison sentence, you go free and we’ll reward you with plant food specifically designed to satisfy your sadistic urges absent the suffering of your victims.
I say take it.
Chef Davies-Tight
Key To Understanding Planet Earth
KEEP IT GOING
I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant. In other words, animals will not be considered meat nor food in the future.
I will not, however, refer to a plant as an animal – nor an animal as a plant.
A plant is a plant and an animal is an animal. Right now, meat can mean either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion.
Example: Cows are animals, tomatoes are plants. When I develop a formula and a process using plants that replaces chicken (which is currently cannibalized by humans for consumption) and I call it veggie chicken, that’s not the same as calling a plant an animal.
It’s an artistic sensory and pragmatic abstract, scientifically formulated to replace the cruelty of enslavement, torture and slaughter imposed on special beings whose purpose on earth was misunderstood by the human animal.
The effort to civilize ourselves and each other is an ongoing evolution that must never take a step back to its ugly past.
Get out of the cave. There’s nothing to fear in the future if you recognize the rights of all beings to live out their natural lives on this planet.
Earth is a plan. It’s not a human. And it’s not a human plan, so stop taking credit for something you didn’t design.
Happy Holy Day to all beings!
~ Chef Davies-Tight
Apple Rum Walnut Raisin Pie – with spaetzle top crust
APPLE RUM WALNUT RAISIN PIE – with spaetzle top crust
Apple, rum, walnut, raisin filling baked in a sweet yellow pea dough infused with rum, topped with a spaetzle-type crust. Not your run of the mill apple pie!
Serves 6
Continue reading “Apple Rum Walnut Raisin Pie – with spaetzle top crust”
Cranberry Coconut Frozen Custard
CRANBERRY COCONUT FROZEN CUSTARD
Smooth as custard. Rich as cream. Perfect scoop. An easy make!
Makes 3-1/2 cups
14 oz. can whole cranberry sauce – I used Ocean Spray
11 oz. container SO Delicious Dairy Free Culinary CoconutMilk – Original, chilled till thick
1/2 c. Rich’s COFFEE RICH Non-Dairy Creamer
16 oz. POM Blueberry Pomegranate juice
2 T. vanilla – I used imitation
1 c. light brown sugar
1-1/2 t. malic acid
1 t. guar gum powder
2 t. xanthan gum powder
1/2 t. pink Himalayan salt
Combine cranberries, culinary coconutmilk and Rich’s creamer in food processor and process till smooth.
Add pomegranate juice, brown sugar, vanilla and malic acid and process again till smooth.
Add guar gum, xanthan gum and salt, then process again, this time till thickened. Let set for about 10 minutes, then process again till silky smooth and thickened.
Transfer to covered containers and freeze till ready to use.
Notes: If your freezer is as cold as the Arctic, then remove the frozen custard from freezer a few minutes before serving. If necessary soak container in a pot of hot water for a few minutes or place container in microwave for 1 minute or till the rock solid firmness softens enough to scoop it.
CHEF DAVIES-TIGHT™ 