A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

Eggplant And Cauliflower Tomato Provençale!

Serves The World In 14 cups

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Red And Brown Fried Cauliflower Rice

RED AND BROWN FRIED CAULIFLOWER RICE

Perfect fried rice – àla Sharon! Most cooks put chopped up animals into their fried rice. The red rice is the plant meat here. Works wonders! The cauliflower is the shrimp and lobster combined. So you get the Imperial version! Nothing but the best for all my food-loving people!

Makes  cups 7-1/4 cups

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Jasmine Rice Lasagna

JASMINE RICE LASAGNA

Smoky Jasmine rice layered with a veggie cheese filling, veggie hamburg and onion, fresh blanched broccoli buds and a smoky citrus and garlic tomato sauce! Baked till steamy hot and bubbly!

Serves 9-12

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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 cast iron fry pan! Oh, and a fresh basil garnish!

Makes 15 cups pasta w/sauce


16 oz. box Bronze Extruded Pasta Tortiglioni style (large ribbed tubes) – I used Mario Batali brand – cooked in lots of sufficiently salted boiling water till tender, then drained and left in colander to continue the drain, shaking them every few minutes to reposition the tubes in the colander – we want as little moisture as possible on the tubes

Smokey Marinara With Onions Peppers And Peas:

2 T. extra virgin olive oil

10.5 oz. pkg. froz. Gardein Chick’n Strips (discard the flavor packet or use for something else) – thaw a little bit at room temperature, or place in microwave out of the bag for 1 minute or less so you can cut each strip in half crosswise, making twice as many bites

1/2 t. pink Himalayan salt

1/2 t. garlic powder

1 c. peeled diced red onion

2 c. drained Dunbars Sweet Bell Peppers Mixed Strips (sold in extra large cans)

1/2 t. pink Himalayan salt

28 oz. can petite diced tomatoes including liquid – I used Dei Fratelli brand

28 oz. can tomato sauce – I used Dei Fratelli brand – just be sure to use a good quality sauce

2 t. garlic powder

2 t. smoked paprika

1 t. dried basil

1 t. dried oregano or to taste

2 t. dried rubbed sage – if using ground, then use about 1/2 t. or to taste

1/4 t. ground allspice

1/4 t. red cayenne pepper

freshly ground black pepper to taste

2 t. sugar

1 T. liquid smoke

zest and strained juice of 1 sm. orange

2 c. froz. peas cooked in water till plump, then drained well


In extra-large skillet over medium heat melt olive oil.

Add partially thawed and cut chick’n strips with 1/2 t. salt and 1/2 t. garlic powder. Fry strips, turning as they brown, about 3-4 minutes.

Add diced onion, stir to coat with oil, and cook a few minutes till edges soften.

Add peppers, salt, then stir slowly to prevent chick’n from breaking apart.

Add diced tomatoes, tomato sauce, garlic powder, smoked paprika, basil, oregano, sage, allspice, red cayenne pepper, fresh grind black pepper, sugar and liquid smoke. Stir slowly till all ingredients are evenly dispersed. Continue to cook on low heat till herbs and spices flavor the sauce. Remove from heat.

When ready to serve, reheat sauce, then add zest and strained juice of 1 orange plus cooked, drained peas. Toss.

AFC Pasta Rub: COPPER SPONGES – makes 1 cup

1 c. Pumpkin Seed Snow – using a coffee grinder, grind raw unsalted pumpkin seeds till a ‘snow’ texture is achieved

1 t. garlic powder

1 t. smoked paprika

1 t. sugar

1/4 t. fine grind black pepper

1 t. Celtic salt – used for it’s soft moist texture (if you have none, then use what salt you have to taste)


In extra-large mixing bowl combine Pumpkin Seed Snow, garlic, paprika, sugar, black pepper, salt. Toss with gloved hands till evenly dispersed.

Place drained pasta into AFC Pasta Rub. Toss with hands to evenly coat.

Add all of heated sauce to pasta. Toss to distribute, then either serve family style with a sliced fresh basil garnish, or on individual plates with the basil garnish.

This time with this pasta I divided it into five portions for Steve’s lunch throughout the week. One and a half pounds per serving.


Notes: Progressive Brand tomato products don’t work well with veggie Italian dishes. It’s high acidic content is designed to work best with animal meats, so steer clear if you’re animal-free. The high acid is a lot to handle.

I prefer tomato puree instead of tomato sauce, but Steve always buys the sauce, because he likes the one Dei Fratelli makes, so for this time we use sauce and not puree. Not every company makes a good sauce, so use puree if you’re unsure.

Once the pasta is coated with the AFC Pasta Rub, I could eat it plain as a snack – just like that -with no sauce or any other treatment. Put a shot glass of toothpicks near a basket of Copper Sponges and let guests spear their own. Be sure the pasta is dry after cooking though. If the rub gets wet it’s not the same. It would be like eating a wet pretzel (only better of course). Dry, keep the tubes dry.

Bronze Extruded Pasta: Bronze dies or molds create a rougher textured pasta compared to teflon dies/molds that create a smooth surface. The result is that they hold the sauce better. They also absorb the liquid from the sauce more, which means leftovers will be less saucy with more solids.

The texture I found to be spongy compared to smoother pastas and I like that feel.

So I guess we owe it all to the skillet?

By Guy Fieri. Of course just as Mario didn’t make the pasta, Guy didn’t make the cast iron fry pan, but they put their names on these two products and I can see why.

Something to remember when using the fry pan is that it heats up quicker – a lot quicker – than most other skillets or even quicker than a standard cast iron. I like the ribbed texture. Jeeze, we’ve got ribs on the tortiglioni and ribs on the surface of the cast iron. So bronze meets iron. And Gardein made the chicken happen without ever having to consider what came first: the chicken or the egg. The plant came first.

A configuration of elements mixed with water created a bond and from that bond a structure that supported the growth of a seed, quite by accidental design, so as to further the production once the seed was complete enough to grow another plant – or whatever it would have been called in the beginning (probably not a whole plant as we know it). Osmosis meets integration. Just different enough to create something new from many elements coming together and promising somehow a new face on an old mystery. Water.


gardeinchicknstrips






 

Red Turkey Pasta Mold Masterpiece

MASTERPIECE PASTA 8

RED TURKEY PASTA MOLD MASTERPIECE

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 Mary Davies-Tight, The Animal-Free Chef

Serves 10

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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

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BAKED VEG CHEESE AND VEAL CANNELLONI

baked-cannelloni-plated

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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SHARON’S MANICOTTI

rolled-manicotti-sauced-not-baked

SHARON’S MANICOTTI

This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.

Makes 11 stuffed pasta and 5-1/4 cups sauce

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GYPTIAN RICE

gyptian-rice-1

GYPTIAN RICE

White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!

Makes 14 cups

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SPAGHETTI RICE PILAF

SPAGHETTI RICE PILAF

The holidays are gone. That doesn’t mean great tasting food went with them! Enjoying a special rice pilaf made with browned gluten-free spaghetti sticks (Bonta d’Italia Authentic Italian Pasta), curry-coriander rice, sautéed peppers, onions and peas. Tossed with walnut crumbles and served with a drizzle of extra virgin olive oil! Sunday dinner anybody?

Makes 9 cups

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ROASTED GARLIC SPINACH PESTO

ROASTED GARLIC PESTO 3

ROASTED GARLIC SPINACH PESTO

This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!

Pesto makes  4 cups; pasta dish serves 8-10

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TOMATO SAFFRON RICE

TOMATO SAFFRON RICE

Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion, mixed with peas and carrots. Tossed with garlic and fresh grape tomatoes!

Makes 11 cups

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SAFFRON YELLOW PEPPER RICE

SAFFRON YELLOW PEPPER RICE

Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice!

Makes 9 cups

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ROASTED BEET STEAKS

ROASTED BEET STEAKS

This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!

Serves 4

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MATCH MEAT SAFFRON CHICKEN

MATCH MEAT SAFFRON CHICKEN 5

MATCH MEAT SAFFRON CHICKEN

Pan-fried Match Meat Chicken Nuggets seasoned with rosemary. Mixed with sautéed mini peppers and onion with cauliflower buds, roasted peppers and peas in a light, creamy saffron mustard sauce! Yes, you’re in heaven!

Serves 6

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BAKED STUFFED MADEIRA MUSHROOMS

BAKED STUFFED MADEIRA MUSHROOMS

Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot!

Serves 4-6

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PORTOBELLA SHITAKE PASTA

PORTOBELLA SHITAKE PASTA

I use mushrooms in a lot of different dishes. In this dish it’s all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result!

Serves 2-4

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SMOKY LAZY PIEROGI

SMOKY LAZY PIEROGI

Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinary heaven!

Makes approx. 13 cups

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ITALIAN MAC & CHEESE

ITALIAN VEG MAC & CHEESE

ITALIAN MAC & CHEESE

Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure!

Serves 12 and makes 9 cups sauce

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AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE

AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE

Bite-size rigatoni topped with a smoky garlic tomato sauce, followed by a saute of veggie sausage, green and sweet red pepper. Sprinkled with fresh ginger sticks! A must have once a week meal at home or restaurant!

Serves 6 with extra sauce

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MUSHROOM PIZZA SAUCE – PALETTE PIZZA

MUSHROOM PIZZA SAUCE

MUSHROOM PIZZA SAUCE

An all-purpose, basic pizza sauce with mushrooms. Light and tangy – just how a pizza sauce should be! The smoked paprika, allspice and fennel seed provide the meaty flavor that might otherwise be missing in the toppings! 

Makes 2-3/4 cups

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MIYOKO RATATOUILLE FOR SUB OR PASTA

MIYOKO'S SUN-DRIED TOMATO CHEESE

MIYOKO RATATOUILLE FOR SUB OR PASTA

Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta!

Makes 11 cups 

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TOFU AND VEGGIE SAUTE

TOFU AND VEGGIE SAUTE PLATED

TOFU AND VEGGIE SAUTE

Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish!

Serves 6

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PICKLE POT BEANS

PICKLE POT BEANS

Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs!

Makes about 15 cups

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MUSHROOM SEITAN SAUTE

MUSHROOM SEITAN SAUTE

Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro!

Makes 5 cups saute, serves 6 with noodles

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TOMATO SAFFRON SAUCE OVER PIEROGI

TOMATO GREEN CHILI SAFFRON SAUCE

TOMATO SAFFRON SAUCE OVER PIEROGI

with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!

Makes approx. 6 cups sauce

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ROASTED ROOT VEGGIES

ROASTED ROOT VEGGIES IN PANS BEFORE BAKING

ROASTED ROOT VEGGIES

Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze.

Serves 8-12

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VEGGIE SAUSAGE ASIAN TUMBLE

VEGGIE SAUSAGE ASIAN TUMBLE

A stir-fry of peppers, onion, bok choy and sugar peas with veggie soy sausage. Fresh turmeric root adds an earthy flavor. Tossed with tofu macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed.

Makes 4-6 servings

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TOP SHELF STUFFED PEPPERS

TOP SHELF STUFFED PEPPERS SINGLE SERV.

TOP SHELF STUFFED PEPPERS

Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty!

* This recipe can also be used for stuffed cabbage rolls

Stuffing makes about 7 cups, enough for 9 pepper shells, liberally stuffed or 16 cabbage rolls

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GREEK OLIVE AND MUSHROOM TOMATO SAUCE

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!

Makes 9 cups sauce

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CRANBERRY STUFFING POTATO CASSEROLE

CRANBERRY STUFFING POTATO CASSEROLE BAKED

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

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VEGGIE CHIK’N SCALLOPINI FETTUCCINI

VEGGIE CHIK’N SCALLOPINI FETTUCCINI

Pan-fried Gardein Chick’n Scallopini served over fettuccini with caramelized mushrooms, peppers and onion in a mustard tarragon red wine sauce!

Serves 4 with extra pasta

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MEATLESS BEEFLESS TIPS

MEATLESS BEEFLESS TIPS

Gardein brand beefless tips sauteed in a  BLACK & RED BARBECUE SAUCE. Garnished with scallion and sesame seed! Serve alone, or with a side of rice and/or veggies!

Serves 2

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BLACK & WHITE BAKED STUFFED ARTICHOKES

ARTICHOKES SINGLE SERVING

BLACK & WHITE BAKED STUFFED ARTICHOKES

Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot!

Makes 2

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SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS

SHARON'S PEARL OYSTER STUFFED MUSHROOMS

SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS

Gourmet Pearl Oyster mushrooms combined with sauteed onion, celery, garlic and steamed eggplant. Mixed with fresh potato breadcrumbs, fine cashew crumbles, white wine and saffron. Stuffed into crimini and white button mushroom caps, baked till hot, then served with a saffron remoulade sauce!

Makes approx. 42 stuffed mushrooms – approx. 6 servings

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EGGPLANT MEATLESS MEAT LASAGNA

EGGPLANT MEATLESS MEAT LASAGNA

This is an old school lasagna – meaty and dry!

12 Servings

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FRENCH RIVIERA PIEROGI

FRENCH RIVIERA PIEROGI

Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!

Serves 2-4  (12 pierogies with sauce)

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FRESH BASIL & HUMMUS FETTUCCINE

FRESH BASIL & HUMMUS FETTUCCINE

A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious!

Makes 2 cups sauce for 4 servings pasta

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