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

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Cilantro Date Cream

 

CILANTRO DATE CREAM

A sweet, savory and herbal condiment for veggie meat sandwiches! Or use as a vegetable or bean soup topper. Fresh lime, smoked paprika, garlic and extra virgin olive oil bring it to the finish line a winner on all that counts!

Makes 3/4 cup

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AFC Red Turkey Cheese Tofu Spread

AFC RED TURKEY CHEESE TOFU SPREAD

AFC RED TURKEY CHEESE SAUCE mixed with tiny diced green pepper and Silken extra-firm tofu. Topped with chopped roasted pepper and served with whole wheat crackers. An eggy-white soft boiled texture with smokey high garlic overtones. Crisp lines meet sweet expressions of rightness! You are God after all!

Makes 2 cups

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AFC Red Turkey Cheese Sauce

AFC RED TURKEY CHEESE SAUCE

Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers – long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don’t need to be soaked, we want the tiny bits – just process till teeny. We’re going to create a masterpiece using this sauce – as a celebratory gift to the world. In a couple of days I’ll post it.

Makes 4 cups

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AFC Coral Horseradish Sauce

AFC CORAL HORSERADISH SAUCE

Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce!

Makes 4-1/2 cups

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Ginger Cranberry Sauce

GINGER CRANBERRY SAUCE

Ah-h-h. I love cranberry sauce. Fresh ginger pops these berries to a new level, while the ruby red grapefruit takes them on a different but delectable texture journey. Serve hot or cold as a condiment for main dishes, a dipping/spreading sauce for horsd’oeuvres, as a preserve on your favorite toasted breads and biscuits, or as a topper for cakes and ice-creams. Versatile is what I call the CRANBERRY! A fruit for all dishes, occasions and seasons! Don’t wait till next year to revisit the CRANBERRY!

Makes 2 cups Continue reading “Ginger Cranberry Sauce”

Thick Lime Cream Sauce – how to make

#AFC SOUS-CHEF

THICK LIME CREAM SAUCE

A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes!

Makes 2-1/3 cups

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CASHEW PAPRIKASH CHEESE SAUCE

CASHEW PAPRIKASH CHEESE SAUCE

An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look!

Makes 4 cups Continue reading “CASHEW PAPRIKASH CHEESE SAUCE”

PICKLED MUSHROOM AND ONION

PICKLED MUSHROOM AND ONION 2

PICKLED MUSHROOM AND ONION

Salvage those almost gone bad mushrooms with apple cider vinegar! Makes a great condiment for sandwiches and burgers. Use in place of pickles!

Makes about 1-1/2 cups

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SPREADABLE CHEESE FOR SANDWICHES

AFC CHEESE BUTTER 6

SPREADABLE CHEESE FOR SANDWICHES

Textures and tastes like American mild cheddar singles before they were wrapped individually in plastic. It spreads easily, right from the refrigerator. No need to heat – it’s creamy enough so that it doesn’t need it. The large yield was designed for restaurants. If making this at home you might want to cut the recipe in half. Use on any sandwich that you would normally use cold single slices. Veggie cold cuts, subs, burgers, gyros etc. It works and it works well. It’s not meant for grilled cheese sandwiches. We have another cheese mix for that: PREMELTED VEGGIE CHEESE for grilled cheese sandwiches.

Makes 8-1/2 cups

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WHITE BALSAMIC BASIL SAUCE

EXTRA VIRGIN LEMON BASIL CREAM 1

WHITE BALSAMIC BASIL SAUCE

A special sauce for savory or sweet dishes! Served cold!

Makes 2-1/3 cup dressing

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STRAWBERRY PEACH PRESERVES

STRAWBERRY PEACH PRESERVES

with coriander, cinnamon and ginger. For breads/toast or as dessert topping!

Makes 6-1/2 cups

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EXTRA VIRGIN MAYO

EXTRA VIRGIN MAYO 2

EXTRA VIRGIN MAYO

Extra virgin coconut and olive oils processed with tofu, herbs, spices, apple cider vinegar and fresh lemon. Melt in your mouth mayo!

Makes 2 cups

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CREAMED SAUERKRAUT aka CHEESE SAUCE

CREAMED SAUERKRAUT SERVING DISH

CREAMED SAUERKRAUT AND PEPPERS

Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza, as the cheese filler in a grilled sandwich, spooned over potato or cabbage pierogi, or even in a grilled flatbread roll up!

Makes 5-3/4 cups

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GREEN PEPPERCORN AND CAPER AIOLI SAUCE

AIOLI 1

GREEN PEPPERCORN AND CAPER AIOLI SAUCE

Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli! Serve as you would any other aioli. I chose steamed veggies: green beans, spinach and asparagus! Impressive!

Makes 3/4 cup

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SWEET VEGGIE CREME FRAICHE

SWEET CREME FRAICHE PROCESSOR

SWEET VEGGIE CREME FRAICHE

A simple recipe for creme fraiche using only four ingredients! You’ll love it!

Makes 2-1/3 cups

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PREMELTED VEGGIE CHEESE FOR SANDWICHES & SAUCES

PEPPER CHEESE SAUCE SKILLET

PREMELTED VEGGIE CHEESE

Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into a premelted cheese!

Makes 2-1/2 cups

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EXTRA VIRGIN OLIVE OIL MAYONNAISE

EXTRA VIRGIN OLIVE OIL MAYONNAISE

Silken-type tofu processed with extra virgin olive oil, vinegar and spices to create a smooth, flavorful veggie mayo! Use as is, or add a few extra ingredients to make it Supreme! Either way, it’s delicious and will suit all of your mayo needs – especially if you live in an area where store-bought animal-free mayo isn’t available!

Makes 4 cups

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HOMEMADE ANIMAL-FREE BUTTER THAT MELTS

COCONUT BUTTER SKILLET 2

HOMEMADE ANIMAL-FREE BUTTER THAT MELTS

Requires only 3 widely available ingredients: Roland Classic Coconut Milk, extra virgin olive oil and salt! Melts and tastes like dairy butter! 

Makes a little over 2 cups

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PICKLED ROASTED YELLOW PEPPERS

ROASTED YELLOW PEPPERS PICKLED

PICKLED ROASTED YELLOW PEPPERS

Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious!

Pickles about 20 jumbo yellow peppers

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CAPONATA BABAGANOUSH

ITALIAN BABAGANOUSH

CAPONATA BABAGANOUSH

Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive!

Makes 3-1/2 cups

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ITALIAN TOMATO ‘BUTTER’

ITALIAN TOMATO BUTTER 1

ITALIAN TOMATO ‘BUTTER’

Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful!

Makes 3 cups

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MULTI-PURPOSE PINE NUT CILANTRO PESTO

PINE NUT CILANTRO PESTO

MULTI-PURPOSE PINE NUT CILANTRO PESTO

Fresh cilantro, pine nuts, extra virgin olive oil and white Balsamic vinegar blended with fresh lemon and garlic!

Makes 1-3/4 cups

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TAPENADE MOUSSE

TAPENADE MOUSSE

Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match!

Makes 2 cups

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BLACK & RED BARBECUE SAUCE

BLACK & RED BARBECUE SAUCE

Red Russian dressing and ketchup base with black strap molasses, brown sugar, Balsamic vinegar and garlic. Use wherever you need a barbecue sauce!

Makes about 1-1/2 cups

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SMOKY COCKTAIL SAUCE

SMOKY COCKTAIL SAUCE

An easy, quick, delicious cocktail sauce to use for dipping veggies. The smoke makes the difference!

Makes 1 cup Continue reading “SMOKY COCKTAIL SAUCE”

HORSERADISH MAPLE MUSTARD SAUCE

HORSERADISH MAPLE MUSTARD SAUCE

A simple dipping sauce for fried veggies!

Makes 3/4 cups Continue reading “HORSERADISH MAPLE MUSTARD SAUCE”

GINGER BEER BARBECUE SAUCE

GINGER BEER BARBECUE SAUCE 

Sweet, tart and spicy!

Makes approx. 1 cup Continue reading “GINGER BEER BARBECUE SAUCE”

CORN ON THE COB

CORN ON THE COB

If you want to uptick your corn on the cob experience, try this cinnamon – sugar – salt – animal-free butter spread!

Makes 1/2 cup spread Continue reading “CORN ON THE COB”

ANIMAL-FREE TARTAR SAUCE

 ANIMAL-FREE TARTAR SAUCE

A quick, delicious tartar sauce made with soy sour cream, spicy brown mustard and dill pickle relish! Use on veggie sandwiches and veggie and soy chicken burgers!

Makes 1-1/4 cups Continue reading “ANIMAL-FREE TARTAR SAUCE”

CRANBERRY BLUEBERRY SAUCE

CRANBERRY BLUEBERRY SAUCE

A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping!

Makes 3-1/2 cups

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SWEET RED ROASTED PEPPER CASHEW CHEESE

SWEET RED ROASTED PEPPER CASHEW CHEESE 

A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Use as a spread for hors d’oeuvres, as a spread on submarine sandwiches or for mac and cheese! 

Makes 3-1/2 cups spread

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PINEAPPLE MINT CRANBERRY SAUCE

PINEAPPLE MINT CRANBERRY SAUCE

Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint! 

Serves 6

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GINGER JUICE

GINGER JUICE

When you don’t want to insert the texture of fresh ginger into a recipe, but still want the fresh ginger taste, this is an easy way to juice the ginger! 

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RAW CRANBERRY CILANTRO RELISH

RAW CRANBERRY CILANTRO RELISH

A fresh cranberry, orange and cilantro chop! Makes a great relish to accompany your holiday meal!

Makes 2-1/2 cups

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BAKED MCINTOSH APPLESAUCE

BAKED MCINTOSH APPLESAUCE

McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that?

Makes 2-1/2 cups

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TOMATO CURRY KETCHUP SAUCE

TOMATO CURRY KETCHUP SAUCE

Homemade ketchup sauce with red wine vinegar, brown sugar, garlic, curry and coriander! Serve with plain rice.

Makes 4-¼ cups

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HOMEMADE KETCHUP SAUCE

 HOMEMADE KETCHUP SAUCE

Sweet, sour, spicy, smokey with coriander, paprika and garlic!

Makes approx. 2 cups

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CHERRY CRANBERRY SAUCE BEETS

CHERRY CRANBERRY SAUCE BEETS

In a sweet and sour red wine sauce! Terrific flavor arrangement. Serve hot as a vegetable or cold as a condiment!

Serves 12 or more

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SHARON’S LIQUID CHEESE Trifecta

SHARON’S LIQUID CHEESE Trifecta

Processed Silken Tofu with Tofutti Cream Cheese and Smart Balance Buttery Spread to create a beautiful, creamy thin cheese to drizzle over whatever you want to drizzle it over! I’ve developed two similar recipes, one thin and the other thicker with a slight variation in flavor.

Makes 2-3/4 cups

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