GRILLED ALMOND BUTTER PUB SANDWICH

GRILLED ALMOND BUTTER PUB SANDWICH Perfect blend of taste sensations. Great on all breads - even raisin. So easy, so good. Perfect Pub fare! An ice-breaker, conversational sandwich! Makes 1 or 2, depending on size of bread (square or deli size) 1/3 c. Jif Almond Butter, room temperature 3 T. chopped sweet onion 3 T. … Continue reading GRILLED ALMOND BUTTER PUB SANDWICH

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CREAMY MARSALA CAN SOUP

CREAMY MARSALA CAN SOUP Yup, it's all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine and almond milk. Lots of spice makes this soup extra nice! Makes 11 cups 15 oz. can lima beans including liquid 14.5 oz. can … Continue reading CREAMY MARSALA CAN SOUP

AFC SESAME PRUNE SAUCE ©

AFC SESAME PRUNE SAUCE © Melt in your mouth delicious - cold or hot! Unique, intriguing, mysterious! Makes 4-1/2 cups 14 oz. can Roland's Classic Coconut Milk (high fat content is why we use Roland's - thick is what we want), at room temperature 1 c. shelled walnuts 1 t. sea salt 12.3 oz. Silken … Continue reading AFC SESAME PRUNE SAUCE ©

ONION MUSHROOM WINE SOUP

ONION MUSHROOM WINE SOUP Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings! Makes 18 cups CARAMELIZED ONIONS: 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut … Continue reading ONION MUSHROOM WINE SOUP

PERFECT CARAMELIZED ONION

PERFECT CARAMELIZED ONION Serves 4-6 as side dish or on 4-6 sandwiches 3 lg. sweet onions - cut off ends, cut in half from end to end, peel bith halves, then cut crosswise into 1/4 inch wide half rings 2 T. extra virgin olive oil sea salt and black pepper In extra-large skillet, over medium heat, … Continue reading PERFECT CARAMELIZED ONION

SMOKY LAZY PIEROGI

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 … Continue reading SMOKY LAZY PIEROGI

POPEYE SOUP

POPEYE SOUP Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum's Gluten Free All Natural Brown Rice Pasta Shells. WOW! Makes 25 cups 17 c. water 2 lbs. fresh spinach 1 T. garlic powder 1 T. ground coriander 1 T. onion … Continue reading POPEYE SOUP

AFTER LENT SOUP OR GRAVY

AFTER LENT SOUP OR GRAVY A 'back to the root' soup or gravy for the masses!  Makes 26 cups 4 celery stalks, cut into 1/2 inch wide segments 1 lg. sweet onion, cut into 1/2 inch dice 3/4 lb. turnips, peeled and cut into 1/2 inch cubes 2/3 lb. parsnips, peeled and cut into 1/2 … Continue reading AFTER LENT SOUP OR GRAVY

SAFFRON CELERY SOUP

SAFFRON CELERY SOUP We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise! Makes 9-3/4 cups 1 bunch celery - cut off end and tops, wash well to remove all dirt, then cut stalks … Continue reading SAFFRON CELERY SOUP

AFC SWEET MEAT SAUCE ©

  AFC SWEET MEAT SAUCE © Secret Asian Woman Sauce. Use to sauce your veg meats, side dish veggies and stir-fries. Tastes the meat of the seed! No animal here! Makes 3-1/2 cups 3 c. water 1/4 c. unsulphured molasses 1/4 c. ready-to-use chopped garlic (Gia Russa brand contains no preservatives, oil or salt) 3 … Continue reading AFC SWEET MEAT SAUCE ©

SLAUGHTER SUSTAINABILITY

We grow more plants to feed animals whom we kill to eat, than we grow to feed humans. But when we eat the animals we're not getting the benefit of all those veggies eaten by all those animals, because the veggies are no longer veggies. The veggies eaten by the animal build muscle, fat and … Continue reading SLAUGHTER SUSTAINABILITY

Save the heels of the bread

FOR A TERRIFIC GRILLED VEG CHEESE SANDWICH - USE THE HEELS OF THE BREAD Years ago, my mother always ate the heels of every loaf of bread, not wanting to waste food. She didn't require that we kids eat them, only pointed out that they were still bread and good too. None of us wanted … Continue reading Save the heels of the bread

A Big Mac A Day Won’t Keep Diseases Away

Since fast food feeds America, then fast food establishments and their respective umbrella companies need to be held accountable for diseases caused by eating an abundance of fast food. Thus advertising by these companies needs also to be scrutinized and held accountable when implying through said advertisements that fast food is healthy, and in particular … Continue reading A Big Mac A Day Won’t Keep Diseases Away

HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I've ever tasted! Makes 24 cups 20 c. water 12 firmly packed c. … Continue reading HOT AND SOUR CAULIFLOWER SOUP

ITALIAN MAC & CHEESE

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 Preheat oven to 400 degrees 1 lb. tortiglioni dried pasta … Continue reading ITALIAN MAC & CHEESE

AFC BLOOD RED ITALIAN SAUSAGE BURGER

AFC BLOOD RED ITALIAN SAUSAGE BURGER© Hamburg is soft-textured. It's not hard - even when cooked. These burgers replicate that texture. Isn't it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! Perfectly … Continue reading AFC BLOOD RED ITALIAN SAUSAGE BURGER

CREAMY HOME FRIES

CREAMY HOME FRIES Leftover baked potatoes, sauteed peppers, onions and mushrooms in extra virgin olive oil combined with carrot ribbons and cilantro, then dressed with a combo of veg mayo and ketchup. Garlic and smoked paprika kick it up! Makes 6 cups 4 T. extra virgin olive oil 1 lg. fresh sweet red pepper, cored … Continue reading CREAMY HOME FRIES

PINEAPPLE BEAN SALSA SOUP – or dip

PINEAPPLE BEAN SALSA SOUP - or dip This is my gazpacho - upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips! Makes 9 cups 16 oz. … Continue reading PINEAPPLE BEAN SALSA SOUP – or dip

ASPARAGUS AND BEET PASTA SALAD

ASPARAGUS AND BEET PASTA SALAD A delightfully flavored and textured pasta salad. The color alone will make sure nobody forgets it! Makes 7 cups Prep: 8 oz. dried pasta - shells or other small pasta - boiled in sufficiently salted water till tender, drained and rinsed till cold and set aside 1-1/2 lbs. fresh asparagus … Continue reading ASPARAGUS AND BEET PASTA SALAD

SMOKED ALMOND TRUFFLE ICE-CREAM

SMOKED ALMOND TRUFFLE ICE-CREAM Nutty, smoky, salty, sweet. The texture of a decadent truffle - all wrapped up in an animal-free ice-cream. Enjoy the pleasure while it lasts. Then save some for tomorrow - you'll be glad you did! Makes 4-1/2 cups 1 c. walnut halves 6 oz. can Blue Diamond Smokehouse Almonds 1 c. … Continue reading SMOKED ALMOND TRUFFLE ICE-CREAM

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup - the broth is in the solid ingredients. Plus meat, meat and more meat. Where's the meat? In the blackeye peas and wild rice. Animal eaters won't believe there's no animal in this soup. Plant-eaters won't believe there's no fake meat in this soup! Makes … Continue reading WILD NOODLE SOUP

CREATE vs ENGINEER

Create connotes willy-nilly. There's nothing willy-nilly about my process. I engineer everything I do - the entire recipe developing process is engineered. I don't cross my fingers, take a deep breath or hold my breath, pray, hope, wish or hand it over to the universe. I take control at every juncture. I don't try something … Continue reading CREATE vs ENGINEER

TOMATO WALNUT TAPENADE

TOMATO WALNUT TAPENADE Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time.  A great tapenade for home entertainment or restaurant appetizer! Makes 4-1/2 cups 4 oz. pkg. sun-dried tomatoes, cover in bowl with hot water till soft, drain well reserving … Continue reading TOMATO WALNUT TAPENADE

AFC VEG BLOOD BURGER

AFC VEG BLOOD BURGER© Great news! A homemade burger that tastes and textures just like a beef burger - blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I'm lovin' it! Makes 7-8 cups burger dough (depending on how firmly packed) 1 … Continue reading AFC VEG BLOOD BURGER

MAPLE MUSTARD MAYO SALAD DRESSING

MAPLE MUSTARD MAYO SALAD DRESSING A deliciously simple, creamy dressing for green salads! Makes 3/4 cup 1/3 c. Just Mayo - plain (or any other veg mayo) 2 T. Grade A maple syrup 2 T. prepared yellow mustard 2 T. white Balsamic vinegar 2 T. prepared yellow mustard 1 t. dried tarragon garlic powder to … Continue reading MAPLE MUSTARD MAYO SALAD DRESSING

VEG SAUSAGE & PINEAPPLE GREEK PITA

VEG SAUSAGE & PINEAPPLE GREEK PITA Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A 'take it to the bank' sandwich! Makes 1 sandwich 14 oz. tube Gimme Lean Veggie Sausage by Lightlife - break off enough for 1 sandwich, about 1/4 … Continue reading VEG SAUSAGE & PINEAPPLE GREEK PITA

SMOKY CREAM PINEAPPLE POTATO SALAD

SMOKY CREAM PINEAPPLE POTATO SALAD We're pushing the boundaries of potato salad making. It's the richest, creamiest, most startling potato salad you ever tasted! Makes 7 cups 9  med. russet potatoes, washed, then boiled with skins on till tender, drain, let cool to room temperature, peel and cut into small cubes 1/2 c. fine dice … Continue reading SMOKY CREAM PINEAPPLE POTATO SALAD

THE BIG GAME DIP

THE BIG GAME DIP This is a big dip for a big day. It makes a lot so you won't run out. Bold and subtle flavors - crunchy, meaty and smooth textures - make this a perfect party dip for all tastes! Makes 3-1/2 cups 12.3 oz. Silken-type extra firm tofu, rinsed 1 t. salt … Continue reading THE BIG GAME DIP

KAMUT INDIAN STYLE PUDDING

KAMUT INDIAN STYLE PUDDING This stove-top Indian pudding swaps in Kamut flour and swaps out the cornmeal, creating a perfect grainy texture that is the hallmark of Indian pudding. Big, bold spicy flavors, soft, melt in your mouth textures! Oregon sweet cherries and cashew butter are the surprise ingredients! Makes 4-1/2 cups or 9, 1/2 … Continue reading KAMUT INDIAN STYLE PUDDING

FRUIT SALAD DESSERT

FRUIT SALAD DESSERT Canned pineapple tidbits, baby red grapes, fresh orange segments and banana tossed with a brown sugar sweetened veg whipped cream and fresh basil. Topped with orange zest, nutmeg, more basil and a sprinkling of freshly ground sea salt! A refreshing way to end a meal, or serve as the fruit and the … Continue reading FRUIT SALAD DESSERT

VEGGIE FLATBREAD ROLL UPS

  VEGGIE FLATBREAD ROLL UPS Flatout flatbread spread with a green peppercorn and caper aioli. Topped with steamed fresh green beans, asparagus and spinach. Sprinkled with smoked paprika, then rolled up and pan-fried till browned and crisped. A perfect veggie roll up! Makes as many as you want Make the aioli first: GREEN PEPPERCORN AND … Continue reading VEGGIE FLATBREAD ROLL UPS

STEVE’S GARLIC GINGER MARINARA

STEVE'S GARLIC GINGER MARINARA A whole bulb of garlic and a big thumb of ginger go into this herb and spice red wine marinara sauce!  Lots of heat from the ginger. Nice heat! Makes 6 cups 2 T. margarine 3 T. extra virgin olive oil 1 big thumb fresh ginger, peeled and finely chopped 1 … Continue reading STEVE’S GARLIC GINGER MARINARA

APPLE TAPENADE

APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups 3 lg. red apples, cored and cubed (3/4") - leave peels … Continue reading APPLE TAPENADE

HOT KAMUT CEREAL

HOT KAMUT CEREAL Ancient Kamut grain cooked like rolled oats. Golden raisins, flaked coconut, brown sugar and maple extract used as flavorings. Topped with orange zest and cinnamon. A delightful 'feel good' cereal! Makes 4-1/2 cups 2 c. boiling water 1 c. Kamut Flakes 1/2 t. sea salt 1/4 c. golden raisins 1/3 c. sweetened … Continue reading HOT KAMUT CEREAL

BLUEBERRY CHOCOLATE CUSTARD

BLUEBERRY CHOCOLATE CUSTARD Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard! Serves 6 15 oz. can Oregon Specialty fruit, Blueberries in light syrup … Continue reading BLUEBERRY CHOCOLATE CUSTARD

A SOUP FOR THE PHARAOHS

A SOUP FOR THE PHARAOHS Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won't recognize it. Rare. Makes 8-1/2 cups Prepare grain: 3 c. water 1 c. Kamut grain Combine water and grain in saucepan. Bring to boil, … Continue reading A SOUP FOR THE PHARAOHS

KAMUT TOMATO CORN STEW

KAMUT TOMATO CORN STEW Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil! Makes 8-1/2 cups 1 c. Kamut berries (grain) 4 c. … Continue reading KAMUT TOMATO CORN STEW

MUSHROOM ASPARAGUS SALAD OF ROMAINE

MUSHROOM ASPARAGUS SALAD OF ROMAINE Sauteed Portobello mushroom with roasted pepper and garlic, steamed fresh asparagus layered with romaine lettuce, sweet onion and red grapes. Drizzled with a Red Russian Creme Fraiche salad dressing!  Serves 4 3/4 lb. fresh asparagus; discard bottom 3rd of stalks, then steam till tender - set aside 3 T. extra … Continue reading MUSHROOM ASPARAGUS SALAD OF ROMAINE

POTATO BREAD QUESADILLA

POTATO BREAD QUESADILLA Potato bread spread with Chipotle flavored Just Mayo and mustard, mounded with Daiya Mozzarella shreds. Flattened while pan-frying till crisp and cheese melts!  Taste the pleasure! Makes 1 sandwich Before grilling veg cheeses in a sandwich, always bring cheese to room temperature before assembling and grilling 2 slices potato bread Just Mayo … Continue reading POTATO BREAD QUESADILLA

ROASTED BEET SALAD

3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups 1 c. cashew pieces 1/2 c. … Continue reading ROASTED BEET SALAD