Years ago I had a GLUTEN-FREE category on chefdavies-tight.com. I unwittingly developed about half of my recipes gluten-free. I’ve been a supporter of fewer grains for a long time, not because of the protein factor that people with celiac disease can’t tolerate, but because of the mold growth on the grains wherever grains are stored.
I eliminated that category when I discovered that companies change their formulas often – so what one day may be gluten-free, another day may contain gluten.
I figure if you’re gluten-free, you can tell what needs to be adjusted in any recipe to make it gluten-free friendly. You have the skills and you know the gluten-free products that work best for you when substituting for grain products that contain gluten.
All this time, however, I have kept that grain issue in mind and continue to do so.
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
3 Way Mushroom Saute:
1 lb. fresh white button mushrooms, washed well, then quartered like a cross
5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps with a knife and discarded
1 jumbo fresh Portobello mushroom cap, washed well, stem removed and discarded, sliced into 3/8 inch wide steaks, then crosswise into 3/4 inch wide segments
4 total T. extra virgin olive oil
fresh grind black pepper
Prep mushrooms first. Then we’re going to cook each type of mushroom separately, but in the same skillet, and rather quickly on medium high heat. If by the time you get to the second batch of mushrooms, the skillet is too hot, reduce the heat somewhat. Act quickly though, we’re not simmering here.
In extra-large skillet over medium high heat, melt 2 Tablespoons olive oil.
Add button mushrooms only. Add salt and black pepper to taste, then saute till water releases from the mushrooms and then almost evaporates, stirring often. Transfer to bowl.
Add another Tablespoon of olive oil to the skillet and immediately place Portobello pieces into skillet. Salt and pepper to taste, then saute quickly, without leaving the stove, flipping to make sure they only brown, not burn. Taste for doneness, then transfer to same bowl as button mushrooms – on top, don’t mix them.
Now add another Tablespoon oil to skillet and do the same with the Shitake mushrooms. They cook up faster than the others, just make sure all sides are done, without leaving the stove. Transfer to bowl with other mushrooms and let set till at room temperature then pack them in covered container and refrigerate till ready to use them in a recipe.
Let’s make the Mushroom Onion Stew:
2 T. margarine – I used Smart Balance
2-1/3 lbs. yellow onions, cut ends off, cut in half from end to end, peel, then slice again from end to end into 1/2 inch wide segments – like quarter moons
1 t. fine pink Himalayan salt
3/4 lb. carrots, peeled and cut in half from end to end, then crosswise into 1/2 inch lenths
2 lbs. red skin potatoes, peeled and cut into 3/4 inch cubes
32 oz. ORGANIC IMAGINE MISO BROTH
2 c. dry red wine – I used Dark Horse Cabernet sauvignon
8 c. water
6 oz. can tomato paste
1 bunch (.5 oz. total or more) of fresh herbs, wrapped in double layer cheese cloth and secured with string – I used fresh sage, oregano and rosemary
1 T. Better Than Bouillon Seasoned Vegetable Base
1 T. Minor’s Mushroom Base
3 way mushroom saute
lots of freshly ground black pepper
1 T. garlic powder
1 T. dried tarragon, crushed between fingers
2 t. dry mustard
1 T. light brown sugar
16 oz. bag frozen sweet peas
salt and pepper to taste
Prepare mushrooms as instructed and set aside.
In extra-large soup pot, over medium heat, melt margarine.
Add onions, plus 1 t. pink salt, stir to coat with oil, then saute till lightly caramelized.
Add remaining ingredients up to and including brown sugar. Stir well, bring to soft boil, cover, reduce heat to med.-low or low and cook 45 minutes.
Adjust for salt and pepper and serve, or pack in covered containers when cooled and refrigerate till ready to use.
Notes: If you can’t locate Miso Broth in the grocery, then make your own using Mellow Miso to taste in 32 oz. water
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)
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!
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.
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
A plant is a plant and an animal is an animal. Right now, meat means 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.
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? Why 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’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.
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.
Silken tofu and sweet onion scrambled in extra virgin olive oil and margarine. Spiced with garlic and smoked paprika. Tossed with fresh steamed broccoli buds, then tossed with Pink Lentil Cream! You just might think you’re eating real egg here! But you’re not, so all the better!