CHEF DAVIES-TIGHT
AFC SHEPHERD’S PIE
Shepherds led the animals to slaughter. This animal-free Shepherds Pie herds humans away from the animal and into a new world of animal-free cuisine! Yes, this pie fits the cuisine status! Easy to make lets you enjoy exquisite more often! Elegance from a can and a box – can you imagine that! Good!
Serves 6
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
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
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 MEATLESS MEAT LASAGNA
This is an old school lasagna – meaty and dry!
12 Servings
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
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
VEGGIE MAC AND CHEESE FLORENTINE
Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie 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
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
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
BAKED GNOCCHI AND MASHED 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
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)
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
