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 withContinueContinue reading “New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom”
Category Archives: BITES
Crabless Cake Bites
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
CRABLESS CAKE BITES Now this is an easy appetizer when you don’t want to start from scratch. And why not impress your guests and make your appetizer the talk of the meal! Makes 18 bites 8.8 oz. Gardein brand Crabless Cakes, frozen vegetable oil for frying Dipping…
Broiled Tomato Cheese Triscuits
BROILED TOMATO CHEESE TRISCUITS Hot cheese melting over fresh Roma tomato with the essence of herb permeating your senses making it feel like you’re eating a bite-size crispy mini pizza will delight your guests! Even when these morsels are no longer hot, your enjoyment won’t diminish! Don’t forget the napkins! Makes 36 canapes 3 c. DaiyaContinueContinue reading “Broiled Tomato Cheese Triscuits”
CHARRED BRUSSEL SPROUTS
CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sproutsContinueContinue reading “CHARRED BRUSSEL SPROUTS”
ROASTED RATATOUILLE ANTIPASTO
ROASTED RATATOUILLE ANTIPASTO A really easy, flavorful antipasto that requires little effort or time! Makes about 4 cups Preheat oven to 400 degrees 4 c. red grape tomatoes, whole 1-1/3 lbs. fresh zucchini, semi-cubed 1 x 1/2 inch 6 oz. white baby eggplant semi-cubed 1 x 1/2 inch Combine veggies in large bowl. Drizzle withContinueContinue reading “ROASTED RATATOUILLE ANTIPASTO”
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 reservingContinueContinue reading “TOMATO WALNUT TAPENADE”
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 peelsContinueContinue reading “APPLE TAPENADE”
BLACKENED CAULIFLOWER BUDS
BLACKENED CAULIFLOWER BUDS Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home! Serves 2-4 as a first course (sit down to eat) appetizer Prep cauliflower: 1 head fresh cauliflower 1/4 c. dry batter mix (I used LorettaContinueContinue reading “BLACKENED CAULIFLOWER BUDS”
HORS D’OEUVRE PLATTER
HORS D’OEUVRE PLATTER Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves! Serves 6 Recipe for Caponata Babaganoush on this site: https://chefdavies-tight.com/2015/07/08/caponata-babaganoush/ Recipe for Pickled Roasted Yellow Peppers on thisContinueContinue reading “HORS D’OEUVRE PLATTER”
MUSHROOM AND BREAD PATE
MUSHROOM AND BREAD PATE A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor! Makes 2 smallContinueContinue reading “MUSHROOM AND BREAD PATE”
MUSHROOM PATE SANDWICH SPREAD
MUSHROOM PATE SANDWICH SPREAD Homemade mushroom pate with red wine, sweet onion, garlic and cracked pepper mixed with Silken tofu to create a delicious, creamy textured sandwich spread. Can also be served, minus the tofu, as a mushroom pate appetizer! Makes 3 cups 1-1/2 lbs. white button mushrooms, washed, drained and dried in colander (thisContinueContinue reading “MUSHROOM PATE SANDWICH SPREAD”
COCKTAIL HORS D’OEUVRE SANDWICHES
COCKTAIL HORS D’OEUVRE SANDWICHES A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread, cut into triangles! Makes a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread 5 oz. pkg. Veggie Deli Salami, processed inContinueContinue reading “COCKTAIL HORS D’OEUVRE SANDWICHES”
MARSALA MUSHROOM PATE
MARSALA MUSHROOM PATE Finely diced mushroom sauteed with roasted eggplant, sweet onion, garlic and Marsala wine. Served cold with French baguette slices, Marsala spicy brown mustard and sliced dill gherkin pickles. Makes 2-1/4 cups Preheat oven to 400 degrees 1 lb. (approx.) ripe eggplant, washed, pricked in several places with long 2-tined fork, baked onContinueContinue reading “MARSALA MUSHROOM PATE”
PAN-FRIED VEGGIE SAUSAGE CANAPES
PAN-FRIED SOY SAUSAGE CANAPES Served with spicy barbecue sauce and horseradish maple mustard sauce! Makes 32 or 64 depending on size you prefer 8 slices deli size potato bread, or pumpernickel, chilled 14 oz. tube lightlife brand Gimme Lean soy sausage, thawed and at room temperature for easy spreading extra virgin olive oil for fryingContinueContinue reading “PAN-FRIED VEGGIE SAUSAGE CANAPES”
TRULY TOMATO BRUSCHETTA
TRULY TOMATO BRUSCHETTA Dei Fratelli’s Truly Tomatoes cooked with caramelized onion, garlic and Kalamata olives. Seasoned with fennel, smoke and allspice. Spread on Artisan baguette slices. Broiled, then drizzled with extra virgin olive oil! Sauce makes 2 cups 3 T. extra virgin olive oil 1 lg. sweet onion, peeled and diced into 3/8 inch squaresContinueContinue reading “TRULY TOMATO BRUSCHETTA”
BLACK OLIVE MOUSSE
BLACK OLIVE MOUSSE Soy cream cheese combined with black olive paste, basil and garlic. Hand-whipped till light and creamy! Served with assorted chopped pickles, mustard, assorted crackers and bread! Makes 1-1/2 cups 8 oz. soy cream cheese, I used Tofutti brand, at room temperature 1/2 c. Black Olive Paste from Italy ( a flavorful one)ContinueContinue reading “BLACK OLIVE MOUSSE”
ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES
ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Spooned onto lightly broiled potato bread rounds. Half topped with strips of roasted pepper and the other half topped with Kalamata olive strips. An elegant, melt in your mouth hors d’oeuvre! CanContinueContinue reading “ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES”
ROASTED PEPPER AND HORSERADISH CANAPES
ROASTED PEPPER AND HORSERADISH CANAPES These delicious little canapés are impressively easy to make, especially when you have unexpected guests or don’t have the time to invest in something more intricate. I love them! Makes as many as you want 1 box Triscuit crackers sweet red roasted peppers, cut into ¾ inch squares red hamburgerContinueContinue reading “ROASTED PEPPER AND HORSERADISH CANAPES”
ARTICHOKE ANTIPASTO HORS D’OUEVRE
ARTICHOKE ANTIPASTO HORS D’OEUVRE Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette! Makes 1-1/2 cups 4-3/4 oz. can caponata (eggplant appetizer) 6 oz. jar marinated artichoke hearts including oil from the jar; remove stiff, fibrous parts, then cut into ½ inch squares ½,ContinueContinue reading “ARTICHOKE ANTIPASTO HORS D’OUEVRE”
ANTIPASTO RELISH FOR CRACKERS
ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy toContinueContinue reading “ANTIPASTO RELISH FOR CRACKERS”
WALNUT BAKED STUFFED MUSHROOMS
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 Preheat oven to 350 degrees Stuffing: 4 c. fresh frozen bread crumbs (made from French baguette); I freeze the bread, thenContinueContinue reading “WALNUT BAKED STUFFED MUSHROOMS”
EGGPLANT AND PEPPER ANTIPASTO APPETIZER
EGGPLANT AND PEPPER ANTIPASTO APPETIZER Sweet onion and green peppers sauteed with fresh eggplant, then simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer! Makes 9ContinueContinue reading “EGGPLANT AND PEPPER ANTIPASTO APPETIZER”
VEGGIE SALAMI SLIDERS
VEGGIE SALAMI SLIDERS Sauteed sweet cabbage and onion piled onto miniature potato rolls spread with spicy brown mustard and animal-free mayonnaise, with sweet red roasted peppers and pan-fried Veggie Salami Slices. A simple and delicious hors d’oeuvre sandwich! Makes 12 sliders 2 T. extra virgin olive oil ½ sm. green cabbage, cored and sliced intoContinueContinue reading “VEGGIE SALAMI SLIDERS”
HOMEMADE CAPONATA
HOMEMADE CAPONATA Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta! Makes 2 cups 2 T. margarine 2 T. extra virgin olive oil 2 c. fresh cubed eggplant, 3/8 inch cubes, no larger – use yourContinueContinue reading “HOMEMADE CAPONATA”
AMERICAN TERIYAKI CHOP
AMERICAN TERIYAKI CHOP A teriyaki flavored almond, pecan, walnut paste. Served on toasted potato bread mini sandwiches with ketchup or mustard. Great for a party. No one will believe there’s no meat in it! Makes 3 cups for 48 hors d’oeuvre sandwiches 9 oz. can whole, raw almonds, unsalted 1 c. pecan halves, unsalted 1ContinueContinue reading “AMERICAN TERIYAKI CHOP”
SHARON’S BRUSCHETTA
SHARON’S BRUSCHETTA Your guests will be talking about this one tomorrow! Now that’s Italian! Makes 17 individual bruschetta hors d’oeuvres Marinated Sun-Dried Tomatoes: Soak 3 oz. sun-dried tomatoes in warm water for 2 hours. Drain well. Place in jar, cover with olive oil. Add 5 or more peeled garlic cloves, thinly sliced. Marinate over night.ContinueContinue reading “SHARON’S BRUSCHETTA”
SUN-DRIED TOMATO CANAPES
SUN-DRIED TOMATO CANAPES Succulent home-marinated sun-dried tomatoes served atop tender/crisp rounds of French baguette brushed with olive oil and garlic, then topped with capers, Kalamata olives and cornichon pickles. Sprinkled with freshly chopped Italian/flat leaf parsley! Makes 24 1 oz. sun-dried tomatoes (non-marinated) 3 c. warm water 1 T. Balsamic vinegar extra virgin olive oil 1ContinueContinue reading “SUN-DRIED TOMATO CANAPES”
IT AIN’T CHOPPED LIVER
IT AIN’T CHOPPED LIVER A soy based pate that tastes like goose liver without the liver aftertaste and without the cruelty. See for yourself. Wow! Makes 2-3/4 cups This recipe was developed for all the Jews who don’t want chopped liver, in gratitude for all the animal-free products they create and manufacture in the USA.ContinueContinue reading “IT AIN’T CHOPPED LIVER”
CHEF DAVIES-TIGHT™ 