CHEF DAVIES-TIGHT
HARVARD BEETS BERRIES AND OLIVES
A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while! Happy Mother’s Day to all who mother somebody!
Makes 7 cups
Pecans and walnuts processed with coconut, brown sugar and liquid smoke into a creamy textured paste. Liquid Aminos added for umami boost. Melt in mouth. Serve on crackers with sweet or savory toppers. Versatile!
Makes 3 cups
AFC MACARONI SALAD SAUCE
Vegan sour cream has about half the calories of vegan mayonnaise, and it’s thicker, so you can add more to it without watering it down too much. For that reason, at least in some salads, vegan sour cream has become my new ‘go to’ base for mayonnaise replacement!
Makes approx. 2 cups
AFC CILANTRO CUMIN MAYO
Looking for something extraordinary in the field of animal-free mayonnaise? Look no further! Flavors popping in all directions! Smooth!
Makes 2-1/4 cups
RAINBOW VEGGIE SALAD
Fresh steamed and cooled asparagus, tomato, cucumber, Aloha peppers and sweet onion topped with Cilantro Cumin Mayo! Yikes!
Makes 4 main dish salads
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
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
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
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
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
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
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
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
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
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
WHITE BALSAMIC BASIL SAUCE
A special sauce for savory or sweet dishes! Served cold!
Makes 2-1/3 cup dressing
STRAWBERRY PEACH PRESERVES
with coriander, cinnamon and ginger. For breads/toast or as dessert topping!
Makes 6-1/2 cups
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
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
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
SWEET VEGGIE CREME FRAICHE
A simple recipe for creme fraiche using only four ingredients! You’ll love it!
Makes 2-1/3 cups
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
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
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
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
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
ITALIAN TOMATO ‘BUTTER’
Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful!
Makes 3 cups
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
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
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
SMOKY COCKTAIL SAUCE
An easy, quick, delicious cocktail sauce to use for dipping veggies. The smoke makes the difference!
Makes 1 cup
HORSERADISH MAPLE MUSTARD SAUCE
A simple dipping sauce for fried veggies!
Makes 3/4 cups
GINGER BEER BARBECUE SAUCE
Sweet, tart and spicy!
Makes approx. 1 cup
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
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
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
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
PINEAPPLE MINT CRANBERRY SAUCE
Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint!
Serves 6
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!
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
