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 10 whole dates cut crosswise in half... Continue Reading →

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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... Continue Reading →

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... Continue Reading →

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 7 oz. pkg. whole, raw almonds (almost 2 c.)... Continue Reading →

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... Continue Reading →

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 8.5 oz. pkg. raw, whole cashews, unsalted & unroasted 4 c. water 1 t. salt 2... Continue Reading →

PICKLED MUSHROOM AND ONION

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 1/4 c. grape seed oil 12 oz. white button mushrooms, washed well and sliced 1 lg. sweet onion, peeled, cut into quarters, then cut... Continue Reading →

SPREADABLE CHEESE FOR SANDWICHES

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... Continue Reading →

WHITE BALSAMIC BASIL SAUCE

WHITE BALSAMIC BASIL SAUCE A special sauce for savory or sweet dishes! Served cold! Makes 2-1/3 cup dressing 1/4 c. fresh lemon squeeze 1/4 c. White Balsamic Glaze 1/2 c. Tofutti Better Than Cream Cheese 12 oz. container Tofutti Better Than Sour Cream 1/4 t. sea salt 12 lg. fresh basil leaves, coarsely cut In... Continue Reading →

STRAWBERRY PEACH PRESERVES

STRAWBERRY PEACH PRESERVES with coriander, cinnamon and ginger. For breads/toast or as dessert topping! Makes 6-1/2 cups 3 lbs. unsweetened froz. sliced peaches 1 lb. unsweetened froz. whole strawberries 1/2 c. light brown sugar 1 t. cinnamon 1 t. ground coriander 1 t. powdered ginger 1/4 t. sea salt 2 T. fresh lemon squeeze 3... Continue Reading →

EXTRA VIRGIN MAYO

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 12.3 oz. pkg. extra firm water-packed tofu, rinsed 1/4 c. unrefined, cold-pressed extra virgin coconut oil - I used Walgreen's brand 1 t. sea salt Place in... Continue Reading →

CREAMED SAUERKRAUT aka CHEESE SAUCE

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,... Continue Reading →

GREEN PEPPERCORN AND CAPER AIOLI SAUCE

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!... Continue Reading →

SWEET VEGGIE CREME FRAICHE

SWEET VEGGIE CREME FRAICHE A simple recipe for creme fraiche using only four ingredients! You'll love it! Makes 2-1/3 cups 12.3 oz. pkg. Silken style extra firm tofu 1-1/2 c. Rich's Non-Dairy Whip Topping (it comes in liquid form) 2 T. fresh lemon squeeze 1/4 t. salt Break tofu into pieces as you place it... Continue Reading →

PREMELTED VEGGIE CHEESE FOR SANDWICHES & SAUCES

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... Continue Reading →

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... Continue Reading →

HOMEMADE ANIMAL-FREE BUTTER THAT MELTS

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 2, 14 oz. can Roland Classic Coconut Milk 1/3 c. extra virgin olive oil 1/2 t. salt Before you start you need... Continue Reading →

PICKLED ROASTED YELLOW PEPPERS

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... Continue Reading →

CAPONATA 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 Preheat oven to 400 degrees 3 ripe eggplant; cut off top,... Continue Reading →

ITALIAN TOMATO ‘BUTTER’

ITALIAN TOMATO 'BUTTER' Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful! Makes 3 cups 12.3 oz. Silken-type firm tofu, rinsed 1/2 c. margarine (I used Smart Balance Light with flaxseed oil) 2 t. salt 2 t. garlic powder 12 oz. can tomato paste 1 t. ground... Continue Reading →

MULTI-PURPOSE 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 1/2 bunch fresh cilantro - leaves only 1/2 c. pine nuts 1/2 c. extra virgin olive oil 1/4 c. white Balsamic vinegar zest and juice of 1 lg. lemon... Continue Reading →

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 2 c. pitted Kalamata olives 3-5 fresh garlic cloves 1/4 c. coarsely cut... Continue Reading →

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 1/3 c. ketchup 2 T. prepared yellow mustard 1/3 c. Red Russian Dressing (for salads) 2 T. black strap molasses 1 T. Worcestershire... Continue Reading →

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 1 c. ketchup (Heinz brand is gluten-free) 1 T. prepared horseradish or to taste 1 t. liquid smoke 1/2 lg. lemon, squeezed and drained for juice Combine all ingredients in bowl. Stir well, then... Continue Reading →

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