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 Preheat oven to 350 degrees 3 lb. bag of apples, washed and cored Place cored apples in 9 x 11 inch baking dish. Cover tightly with foil. Bake … Continue reading Chunky Baked Applesauce
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 Cilantro Date Cream
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 Tofu Spread
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 Red Turkey Cheese 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 AFC Coral Horseradish 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 Ginger Cranberry Sauce
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 8.5 oz. pkg. raw, whole cashews, unsalted & unroasted 4 c. water 1 t. salt 2 … 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 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 PICKLED MUSHROOM AND ONION
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 SPREADABLE CHEESE FOR SANDWICHES
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 WHITE BALSAMIC BASIL SAUCE
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 STRAWBERRY PEACH PRESERVES
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 EXTRA VIRGIN MAYO
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 CREAMED SAUERKRAUT aka CHEESE 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 GREEN PEPPERCORN AND CAPER AIOLI SAUCE
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 SWEET VEGGIE CREME FRAICHE
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 PREMELTED VEGGIE CHEESE FOR SANDWICHES & SAUCES
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 EXTRA VIRGIN OLIVE OIL MAYONNAISE
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 HOMEMADE ANIMAL-FREE BUTTER THAT MELTS
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 PICKLED ROASTED 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 Preheat oven to 400 degrees 3 ripe eggplant; cut off top, … Continue reading CAPONATA BABAGANOUSH
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 ITALIAN TOMATO ‘BUTTER’
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 MULTI-PURPOSE PINE NUT CILANTRO PESTO
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 TAPENADE MOUSSE
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 BLACK & RED BARBECUE 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 SMOKY COCKTAIL SAUCE
HORSERADISH MAPLE MUSTARD SAUCE A simple dipping sauce for fried veggies! Makes 3/4 cups 1/2 c. prepared yellow mustard 1/4 c. Grade B maple syrup 1 T. prepared horseradish Combine all ingredients in small bowl. Stir well. Serve at room temperature. * I used Horseradish Maple Mustard Sauce as a dipping sauce for Pan-Fried Soy … Continue reading HORSERADISH MAPLE MUSTARD SAUCE
GINGER BEER BARBECUE SAUCE Sweet, tart and spicy! Makes approx. 1 cup 1 c. ketchup 1/4 c. Grade B maple syrup 1/2 c. ginger beer (I used Goya brand - gluten-free) 3 T. dark brown sugar 2 T. Balsamic vinegar 2 t. mild curry powder 1/4 t. ground allspice light sprinkle cinnamon freshly ground black pepper … 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 Cook your fresh corn on the cob any way you like: boil, steam, grill. A half cup of spread equals one stick of margarine, which … 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 1 c. soy sour cream (I used Tofutti brand) 1-2 T. spicy brown mustard 2 T. dill pickle relish 2 t. light … 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 12 oz. pkg. fresh cranberries 2 c. fresh … Continue reading CRANBERRY BLUEBERRY SAUCE
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 1 c. whole salted cashews 1/4 c. melted margarine 1/3 c. … Continue reading SWEET RED ROASTED PEPPER CASHEW CHEESE
PINEAPPLE MINT CRANBERRY SAUCE Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint! Serves 6 14 oz. pkg. fresh cranberries, washed and drained 1 c. water ½ c. light brown sugar ¼ c. white sugar 1 sm. can pineapple rings, including liquid, cut into tiny triangles/wedges ¼ t. ground allspice 1 t. powdered ginger … Continue reading PINEAPPLE MINT CRANBERRY SAUCE
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! 1 extra lg. piece of fresh ginger Wash ginger. Break into 2 or 3 pieces, breaking pieces off at the joints. Place in … Continue reading GINGER JUICE
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 1 lb. fresh cranberries 1 sm. fresh orange, peeled and seeded, cut into chunks 1/2 c. moderately packed fresh cilantro leaves (no stems) 2/3-3/4 c. sugar Place all ingredients in food processor. … Continue reading RAW CRANBERRY CILANTRO RELISH
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 Preheat oven to 350 degrees 3 lb. bag McIntosh apples 1/4 c. water Wash apples, then cut a thin … Continue reading BAKED MCINTOSH APPLESAUCE
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 12 oz. can tomato paste plus 2 cans water 2 t. onion powder 2 t. garlic powder ¼ t. red cayenne pepper 3 t. salt freshly ground black pepper to taste … Continue reading TOMATO CURRY KETCHUP SAUCE
HOMEMADE KETCHUP SAUCE Sweet, sour, spicy, smokey with coriander, paprika and garlic! Makes approx. 2 cups 2, 10-¾ oz. cans condensed tomato soup ⅔ c. white vinegar ¼ c. white sugar ¼ c. light brown sugar 1 t. salt ¼ c. prepared yellow mustard ½ t. finely ground black pepper ½ t. onion powder 1 … Continue reading HOMEMADE KETCHUP SAUCE
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 9 oz. pkg. Cherry Cranraisins by Ocean Spray (dried cranberries infused with cherry juice) 2 c. water ½ c. brown sugar 1/2 t. salt 15 oz. … Continue reading CHERRY CRANBERRY SAUCE BEETS
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 LIQUID CHEESE … Continue reading SHARON’S LIQUID CHEESE Trifecta
