Risotto Stuffing formed into balls then rolled in Panko crumb topping, baked in acorn squash pieces, then topped with AFC ANTIPASTO BUTTER. Garnished with basil and dill. A celebration of plants! Makes 17, 1/2 cup rice balls ACORN SQUASH: 2 ripe acorn squash, washed 1- Cut top petals off and discard. Cut each squash fromContinueContinue reading “Acorn Squash Risotto Balls – GOAT”
Category Archives: HOLIDAY FEAST
AFC Raisin Pecan Rice
RAISIN PECAN RICE This versatile rice can take the place of mashed potatoes and gravy, or bread stuffing and can even be served as a hot cereal with nut milk, I preferred a cashew yogurt beverage over mine. The rice and accompanying gravy are sweet, but not too sweet. Just right. Upon first tasting rightContinueContinue reading “AFC Raisin Pecan Rice”
Mustard Sage Red Grape Sauce
MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. AContinueContinue reading “Mustard Sage Red Grape Sauce”
AFC Scrambled Vegan Nog Tofu
AFC SCRAMBLED VEGAN NOG TOFU A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style! Serves 5-6 14 oz. pkg. extra firm water-packed tofu, rinsed, wrapped in cloth and pressed with aContinueContinue reading “AFC Scrambled Vegan Nog Tofu”
Holiday Nog And Apple Cider Pie
HOLIDAY NOG AND APPLE CIDER PIE Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition neverContinueContinue reading “Holiday Nog And Apple Cider Pie”
Smoky Bean And Pea Dip
SMOKY BEAN AND PEA DIP A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield! Makes 3 cups 15.5 oz. can pinto beans, drained and rinsed – I usedContinueContinue reading “Smoky Bean And Pea Dip”
Purple Asian Slaw
PURPLE ASIAN SLAW Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw! Makes 5 cups salad – 3-1/2 cups dressing Veggies for slaw: 5 c. thinly sliced red cabbage 1 c. matchstick size peeled carrots 1/4 c. sliced scallion, green and white part 1 c. slicedContinueContinue reading “Purple Asian Slaw”
Christmas Sandwich
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
CHRISTMAS SANDWICH Some people don’t want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn’t available near you, then use some other brand that you like. The Cilantro Date Cream works…
Cream Of Asian Peas
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
CREAM OF ASIAN PEAS Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you! Makes almost 1 cup sauce and 3-1/2 cups peas 3 c. froz. peas, cooked in soft-boiling water till plump, then drained well…
Asian-Style Celebration Roast
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
ASIAN-STYLE CELEBRATION ROAST Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy! Serves 4-6 1 lb. Field Roast Celebration Roast – studded with whole cloves – top and sides, about 1/2 inch apart – then wrapped…
Poached Pears And Beets Àla Creme
POACHED PEARS AND BEETS ÀLA CREME Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce! Serves 6 or more Walnut-Maple Baste: 2 T. walnut oil 3ContinueContinue reading “Poached Pears And Beets Àla Creme”
Batali Meets Gardein
BATALI MEETS GARDEIN Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick castContinueContinue reading “Batali Meets Gardein”
Red Turkey Pasta Mold Masterpiece – GOAT
RED TURKEY PASTA MOLD MASTERPIECE – GOAT This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy – just for you, because you like easy. Merry Christmas and happy day to the world ~ from Sharon Lee Davies-Tight, The Animal-Free Chef Serves 10 Make the sauceContinueContinue reading “Red Turkey Pasta Mold Masterpiece – GOAT”
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 beContinueContinue reading “AFC Red Turkey Cheese Sauce”
African Cricket Chili – therapeutic too
Originally posted on ANIMAL-FREE SOUS-CHEF™ :
AFRICAN CRICKET CHILI – therapeutic too A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice! MAKES 24 cups Make the black rice > 2 c. black forbidden…
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.)ContinueContinue reading “AFC Coral Horseradish Sauce”
Matzo Chili
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
MATZO CHILI FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn’t ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good… Makes 13 cups 2 T. extra virgin…
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 andContinueContinue reading “Ginger Cranberry Sauce”
Red Snowy Coleslaw – GOAT
RED SNOWY COLESLAW – GOAT Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I’m changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop. Makes 5-6 servings Roast the beets: preheat oven to 400 degrees 1-3/4 lbs. fresh beets, peeled, washed and cutContinueContinue reading “Red Snowy Coleslaw – GOAT”
Meatless Sausage and Matzo Pate
MEATLESS SAUSAGE AND MATZO PATE A meaty flavored and textured animal-free pate. This pate served as fried sliders on Jewish rye cocktail bread with mustard, veg mayo and cilantro will have your guests singing at any holiday gathering! Makes 4 cups 2 T. extra virgin olive oil 2 sm. yellow onions, peeled and diced 3/4ContinueContinue reading “Meatless Sausage and Matzo Pate”
Diet Coke Coffee Gravy
DIET COKE COFFEE GRAVY © BUBBLING GOODNESS. DIET COKE. COFFEE. GRAVY. HAPPY THANKSGIVING. Makes 5-3/4 cups 3 c. water 2 c. Berry Cherry Blend (dried cherry, cranberry, blueberry by Traverse Bay Fruit Co.) 1 t. pink Himalayan salt 2 c. fresh brewed robust coffee (I used Zack’s Brews Cowell & Hubbard) 2 T. liquid smokeContinueContinue reading “Diet Coke Coffee Gravy”
Fig And Yam English Muffin Stuffin’
FIG AND YAM ENGLISH MUFFIN STUFFIN’ This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumbContinueContinue reading “Fig And Yam English Muffin Stuffin’”
CREAMY ORANGE STRING BEANS
CREAMY ORANGE STRING BEANS Your guests will be talking about these delicious green beans and wanting the recipe. The recipe is so simple that you won’t have to write it down – just tell them how to do it! Orange marmalade, a little vegetable broth, salt and cilantro mixed with Tofutti Better Than Cream Cheese.ContinueContinue reading “CREAMY ORANGE STRING BEANS”
CRANBERRY BEET GRAVY
CRANBERRY BEET GRAVY A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful! Makes 5-1/2 cups 12 oz.pkg. fresh cranberries 3/4 c. sugar 2, 14.4 oz. cans whole beets, including liquid – cut beets into bite size pieces 3 T. cornstarch mixed with 1 c. water till dissolved 1/4 c. white Balsamic vinegarContinueContinue reading “CRANBERRY BEET GRAVY”
PINEAPPLE PUMPKIN PUDDING
PINEAPPLE PUMPKIN PUDDING It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you! Makes 9 cups 20 oz. can crushed pineapple 29 oz. can pumpkin 3-1/2 c.ContinueContinue reading “PINEAPPLE PUMPKIN PUDDING”
SMOKY CRANBERRY MUSTARD SAUCE
SMOKY CRANBERRY MUSTARD SAUCE A perfect holiday – or any day – sauce to spoon over bread stuffing, cabbage/sauerkraut or potato pierogi, veggie meats, potatoes of all kinds! It’s so simple, yet so tasty, enhancing anything you put it over!! A must have for the holiday season! Makes 2-2/3 cups 2 c. jellied cranberry sauceContinueContinue reading “SMOKY CRANBERRY MUSTARD SAUCE”
MIYOKO WALNUT GREEN BEANS
MIYOKO WALNUT GREEN BEANS Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious! Makes 6-8 side dishes, 4 main dishes 1/2 c. walnut halves orContinueContinue reading “MIYOKO WALNUT GREEN BEANS”
CRANBERRY BLACK BEAN SALSA
CRANBERRY BLACK BEAN SALSA Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foam (I used Goya brand) 15.5 oz. jarContinueContinue reading “CRANBERRY BLACK BEAN SALSA”
COCKTAIL HORS D’OEUVRE SANDWICHES
COCKTAIL HORS D’OEUVRE SANDWICHES A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread, cut into triangles! Makes a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread 5 oz. pkg. Veggie Deli Salami, processed inContinueContinue reading “COCKTAIL HORS D’OEUVRE SANDWICHES”
CRANBERRY STUFFING POTATO CASSEROLE
CRANBERRY STUFFING POTATO CASSEROLE Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round! Serves 6 Preheat oven to 350 degrees Stuffing:ContinueContinue reading “CRANBERRY STUFFING POTATO CASSEROLE”
HOLIDAY STUFFING CASSEROLE
HOLIDAY STUFFING CASSEROLE Pineapple sage stuffing with almonds, layered with mashed potatoes and yams, topped with a coriander and onion gravy, and pineapple mustard-mint fresh cranberry sauce. Baked till steamy hot! Who knew stuffing could be elegant? Makes 12 servings Preheat oven to 400 degrees Mashed Potatoes and Yams: 5 med.-lg. russet potatoes, peeled andContinueContinue reading “HOLIDAY STUFFING CASSEROLE”
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 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.ContinueContinue reading “RAW CRANBERRY CILANTRO RELISH”
Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce
ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce! Serves 6 Preheat oven to 375 degrees Roasted beets. MakeContinueContinue reading “Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce”
BARBECUED VEGETABLE ROAST
BARBECUED VEGETABLE ROAST Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized! Serves 6-8 FAT-FREE BARBECUE SAUCE Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecueContinueContinue reading “BARBECUED VEGETABLE ROAST”
CHRISTMAS PISTACHIO NUT SALAD
CHRISTMAS PISTACHIO NUT SALAD Pistachio nut vinaigrette served over crisp leaf lettuce! Perfect for the holidays! Serves 5 5 T. extra virgin olive oil 2 T. white wine tarragon vinegar couple dashes garlic powder 20 whole pistachio nuts, shelled and crushed to a paste salt to taste 1 med. head green leaf lettuce, washed, crispedContinueContinue reading “CHRISTMAS PISTACHIO NUT SALAD”
CHEF DAVIES-TIGHT™ 