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
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
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
A special sauce for savory or sweet dishes! Served cold!
Makes 2-1/3 cup dressing
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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 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 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
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
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
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
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
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
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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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’
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
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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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
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
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
A simple dipping sauce for fried veggies!
Makes 3/4 cups Continue reading “HORSERADISH MAPLE MUSTARD SAUCE”
GINGER BEER BARBECUE SAUCE
Sweet, tart and spicy!
Makes approx. 1 cup Continue reading “GINGER BEER BARBECUE SAUCE”
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
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
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
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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