Category Archives: MAINS

Steve’s Cinco de Mayo Fresh Corn Saute

Steve’s Cinco de Mayo Fresh Corn Saute with a history – mine https://afcprivatereserve.wordpress.com/2023/05/07/steves-cinco-de-mayo-fresh-corn-saute-with-a-history-mine/

Creamy Parsley Rice

A garlic, turmeric and rosemary infused long grain rice, mixed with animal-free cream cheese, extra virgin olive oil and lots of chopped curly parsley. A festive rice for any occasion! Makes 7 cups 3 c. water 2 T. apple cider vinegar – Heinz I used 2 t. salt 1/2 t. turmeric 2 t. garlic powderContinueContinue reading “Creamy Parsley Rice”

Sharon’s Birthday Repast

Yesterday on my birthday we ate out, tonight we eat at home and Steve’s cooking. Always red, used to be red and greasy, now it’s streamlined for more healthy yet equally delicious. Those canned seasoned diced tomatoes by GIA RUSSA were perfectly seasoned. I could drink that sauce. Simple, easy to make and fun toContinueContinue reading “Sharon’s Birthday Repast”

Acorn Squash Risotto Balls – GOAT

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”

Italian Green Bean And Cauliflower Barbecue

ITALIAN GREEN BEAN AND CAULIFLOWER BARBECUE Sauteed Italian green beans and cauliflower with onion, sweet red roasted peppers and Kalamata olive tossed with a sweet sour smoky barbecue sauce! This dish as is needs no accompaniments, however if you want to extend the dish then serve over steamed rice. I could have veggies like theseContinueContinue reading “Italian Green Bean And Cauliflower Barbecue”

Antipasto Pate

Originally posted on AFC PRIVATE RESERVE™ :
ANTIPASTO PATE A great all-purpose pate. Makes a lot. Use as an appetizer spread on crackers, and breads (toasted or plain). Top a veggie burger. Fill a dumpling/pierogi. Mix with cooked macaroni, hot or cold. Make a sandwich. Delicious, nutritious and easy to make, store and use! Makes 4…

Exquisite Turnips And Beets

EXQUISITE TURNIPS AND BEETS Cubed turnips and beets boiled separately till tender, then sautéed with extra virgin olive oil, garlic and cilantro. Serve as is or sprinkle with a little plant Parmesan just barely melted. Garnish with cilantro. Serve as side dish or small plate. Can root vegetables be exquisite? These can when done thisContinueContinue reading “Exquisite Turnips And Beets”

Tofu Toast And Grille

TOFU TOAST AND GRILLE Pan-grilled tofu with petite peas and veggies in tomato sauce with pan-grilled country style toast cubes seasoned with garlic, smoked paprika and plant parmesan. Served with fresh cilantro and extra virgin olive oil drizzle! Serves 4 GARLIC CHEESE TOAST: 5 slices country style French or Italian bread, or sour dough -ContinueContinue reading “Tofu Toast And Grille”

Mushroom Corn Instant Potatoes

Mushroom Corn INSTANT Potatoes I like them fresh, I like them canned, I like them instant. POTATOES. Especially mashed with gravy. These instants did not disappoint. No milk, no butter. CANNED PORTABELLA AND CORN SEAL THE DEAL. Ahh. Makes 8 cups 4 c. water DR WT 8 oz. can Mushrooms Diced Medley Portabella & Crimini,ContinueContinue reading “Mushroom Corn Instant Potatoes”

AFC BAKED PEPPERONI ARTICHOKES

AFC PRIVATE RESERVE AFC BAKED PEPPERONI ARTICHOKES FREE PRIME CONTENT https://afcprivatereserve.wordpress.com/2021/05/03/afc-baked-pepperoni-artichokes/

Steam-Baked Sweet Potatoes – GOAT

STEAM BAKED SWEET POTATOES – GOAT Sweet potatoes steam-baked to perfection! Topped with an animal-free Bleu Cheese Yogurt Dressing, Fruit and Nut Crumble and fresh cilantro chop! 2 servings per potato Why add water to roasting pan? And then seal the steam in? I’m looking for the perfect texture. And that’s what I found. NoContinueContinue reading “Steam-Baked Sweet Potatoes – GOAT”

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”

AFC Escarole Sprout And Soy Chicken Bowl -GOAT

ESCAROLE BEAN SPROUT BOWL – GOAT Delight Soy Chicken with fresh bean sprout and escarole steeped in a red onion, celery and carrot broth. Seasoned with garlic, coriander and tarragon with a breath of heat! Served over Coriander Rice and topped with fresh cilantro! ‘Out of the park’ says Steve! Makes 10-1/2 cups soup &ContinueContinue reading “AFC Escarole Sprout And Soy Chicken Bowl -GOAT”

AFC Stir-Fried Sprout And Spaghetti

STIR-FRIED SPROUT AND SPAGHETTI Cooked thin spaghetti tossed with garlic, sugar and soy sauce. Tossed with a stir-fry of fresh celery, cabbage, onion, carrot matchsticks and mung bean sprout. Seasoned with garlic, smoke and fresh cilantro. Served from the skillet with a green scallion garnish! Simple, delicious, satisfying – even cold! Serves 6 2 T.ContinueContinue reading “AFC Stir-Fried Sprout And Spaghetti”

AFC Barbecue Beans and Baked Tofu

BARBECUE BEANS AND BAKED TOFU BUSH’S STEAKHOUSE GRILLIN’ BEANS sauteed with onion, pepper, celery and mushroom. Combine with green olives and lemon. topped with baked seasoned tofu cubes and a drizzle of sweet sour salty sauce! So good! Makes 4 main dishes SAUTE: Makes 4 cups 1 T. grape seed oil 1 c. diced celery,ContinueContinue reading “AFC Barbecue Beans and Baked Tofu”

AFC Coriander Pineapple Sauce

CORIANDER PINEAPPLE SAUCE A simple sauce of crushed pineapple and pineapple juice. Flavored with soy sauce, brown sugar and liquid smoke. Seasoned with coriander, garlic, onion, dry mustard powders. Lightly thickened. This time we serve it over pan-fried CHICK’N strips, cauliflower buds and green beans. Old country taste made animal-free! Ouch she did it again!ContinueContinue reading “AFC Coriander Pineapple Sauce”

HOLIDAY IRISH POTATOES – GOAT

HOLIDAY IRISH POTATOES A creamy mash with sauteed cabbage, onion and green pepper. Molded on a platter, then topped with Marsala sauteed white button and Portobello mushroom. Topped with BLACK WALNUT MARSALA GRAVY! Who says the Irish can’t cook? Well, I took their peasant dish of mashed potatoes and cabbage and elevated it to hauteContinueContinue reading “HOLIDAY IRISH POTATOES – GOAT”

AFC Shepherd’s Lasagna

AFC SHEPHERD’S LASAGNA  Not your traditional SHEPHERD PIE! YET, just as tasty and more. Red-skinned potatoes with Dairy Blue Cheese Dressing! Fresh spinach. Simple Truth Meatless Crumbles that taste like beef only better. Veggie Saute with cabbage, green beans and mushrooms! Even a WILD BROWN GRAVY. Topped with garlic panko crumbs! Serves 6-9 Preheat ovenContinueContinue reading “AFC Shepherd’s Lasagna”

CHINESE PIE WITH CRISPY ONION

CHINESE PIE WITH CRISPY ONION What the world calls Shepherd’s Pie my mother called Chinese Pie. It wasn’t till I left home that I discovered what I thought was Chinese all this time was something else. Named after Shepherd’s herding their animals to slaughter. The Lord is my shepherd I shall not want…something about notContinueContinue reading “CHINESE PIE WITH CRISPY ONION”

Baked Tofu And Sweet Peppers – GOAT

BAKED TOFU AND SWEET PEPPERS – GOAT Old Bay spiced baked tofu cubes and a saute of sweet red, yellow and orange peppers with celery and sweet onion. Served over sourdough toast with WHITE WINE MUSHROOM GRAVY! Serves about 6 – with leftover gravy for other uses SWEET PEPPER SAUTE: 2 T. light sesame oilContinueContinue reading “Baked Tofu And Sweet Peppers – GOAT”

SHARON’S GREEN BEANS

SHARON’S GREEN BEANS A skillet main dish of sauteed onion, garlic and green beans, mixed with burnt garlic tofu and tomato sauce with Kalamata olive, garlic, mint and oregano! Makes 4 Mains, 8 sides GREEN BEANS: 1 T. light sesame oil 1 lg. sweet onion, cut ends off, cut in half from end to end,ContinueContinue reading “SHARON’S GREEN BEANS”

AFC SHEPHERD’S PIE

AFC SHEPHERD’S PIE Shepherds led the animals to slaughter. This animal-free Shepherds Pie herds humans away from the animal and into a new world of animal-free cuisine! Yes, this pie fits the cuisine status! Easy to make lets you enjoy exquisite more often! Elegance from a can and a box – can you imagine that!ContinueContinue reading “AFC SHEPHERD’S PIE”

AFC Turnip Green Beans and Ham – GOAT

AFC TURNIP & HAM GREEN BEANS – GOAT Slow-cooked celery and onion to enhance their flavors. Sauteed, again slowly, with fresh turnip sticks, vegan ham and steamed green beans. Served with TommyAlfredo Bleu Sauce! There will be silence, then sounds of pleasure when you serve this dish. Of course it’s a GOAT! Serves 6 FirstContinueContinue reading “AFC Turnip Green Beans and Ham – GOAT”

Orange Black Pepper Barbecue Rice

ORANGE BLACK PEPPER BARBECUE RICE Orange Black Pepper Vegetable Protein combined with long grain white rice. Then mixed with a fresh saute of celery, onion, green pepper plus canned mushrooms, fresh grated carrot, ginger and cilantro!  Makes 20 cups Orange Black Pepper Barbecue Plant Protein 1 c. TVP (textured vegetable protein) 1 c. boiling waterContinueContinue reading “Orange Black Pepper Barbecue Rice”

Brunch Crust-Free Pan Pizza – GOAT

BRUNCH CRUST-FREE PAN-PIZZA – GOAT Ham, cheese and eggs – that’s what you’ll think you’re eating, only so much better, and lighter and more satisfying! Who needs the crust when the toppings are this great! Fried onion, tomato, zucchini, pepper jack, parmesan, parsley for freshness. GOAT for sure! I love this stuff, and yes, evenContinueContinue reading “Brunch Crust-Free Pan Pizza – GOAT”

Black And White Stuffing

BLACK AND WHITE STUFFING A unique stuffing using oven-dried black Russian bread and rye bread cubes. Cauliflower, mushrooms, olives, pineapple with the traditional sauteed celery and onion creates a happy holiday culinary memory! Rosemary, coriander and smoke light up your taste buds. Serve with a beet and berry sauce and dry red wine to completeContinueContinue reading “Black And White Stuffing”

AFC Tomato Mushroom Chick’n Marsala – GOAT

AFC TOMATO MUSHROOM CHICK’N MARSALA Great dish all the way around for a great occasion: Father’s Day. Yes it’s time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!! Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick’n,  three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping!ContinueContinue reading “AFC Tomato Mushroom Chick’n Marsala – GOAT”

Smoky Berry Walnut Yams

SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8 2-1/2 to 3 lbs. fresh yams, peeled and cut into 1 inch cubes salt Place yams in extra- large saucepan with water to cover byContinueContinue reading “Smoky Berry Walnut Yams”

AFC Stuffin’ Muffins

AFC STUFFIN’ MUFFINS  Individual servings of creamy Stuffin’ Muffins. Dry rye bread, cabbage saute, savory cider broth processed with instant mashed potatoes into a batter. Baked with brown sugar and margarine bottom glaze and topped with smoky Candied Walnuts. Exquisite! Makes 12 Dry bread: 14 lg. deli-size slices rye bread (I used Beefsteak brand) – ContinueContinue reading “AFC Stuffin’ Muffins”

Asian American Fried Rice And Cider Gravy

ASIAN AMERICAN FRIED RICE AND CIDER GRAVY Cider gravy – who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because ‘you know who’ dared to try something new!ContinueContinue reading “Asian American Fried Rice And Cider Gravy”

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, “buy me a Jameson and I’ll tell you a story”. Steve said back to him before I had aContinueContinue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT”

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!ContinueContinue reading “Red And Brown Fried Cauliflower Rice”

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 Tomato sauce ingredients: 2 T. extra virgin olive oil 1 c. peeled, diced onion – 1/2 inch squares 8ContinueContinue reading “Jasmine Rice Lasagna”

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…

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”

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’”

Saffron Pesto Rotini

Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
SAFFRON PESTO ROTINI This is just one of the uses for SAFFRON WALNUT PESTO: Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the…

African Tomato Nut Pesto Linguini

AFRICAN TOMATO NUT PESTO LINGUINI #4 Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels. Serves 6-8 3 oz. dried tomato halves soaked inContinueContinue reading “African Tomato Nut Pesto Linguini”

BAKED VEG CHEESE AND VEAL CANNELLONI – GOAT

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 thatContinueContinue reading “BAKED VEG CHEESE AND VEAL CANNELLONI – GOAT”

SHARON’S MANICOTTI – GOAT

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 Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3ContinueContinue reading “SHARON’S MANICOTTI – GOAT”

GYPTIAN RICE

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 4-3/4 c.ContinueContinue reading “GYPTIAN RICE”

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 dinnerContinueContinue reading “SPAGHETTI RICE PILAF”

ROASTED GARLIC SPINACH PESTO

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 2 c. walnut halves 1/2 c. roasted garlic cloves (I used Christopher Ranch brand) 1 t. seaContinueContinue reading “ROASTED GARLIC SPINACH PESTO”

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 3 c. water 1 t. sea salt 1 t. mild curry powder (I used Badia brand) 3 c. long grainContinueContinue reading “TOMATO SAFFRON RICE”

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 3 c. water 1 t. sea salt 2-3 pinches saffron stigmas 3 c. parboiled long grain golden CanillaContinueContinue reading “SAFFRON YELLOW PEPPER RICE”

ROASTED BEET STEAKS – GOAT

ROASTED BEET STEAKS – GOAT 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 Preheat oven to 400 degrees 2 lbs. fresh beets – wash beets, cut off ends andContinueContinue reading “ROASTED BEET STEAKS – GOAT”

MATCH MEAT SAFFRON CHICKEN

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 1/2, 1 lb. pkg. Match Meats Ground Chicken Plant Protein, thawed – cut chicken block inContinueContinue reading “MATCH MEAT SAFFRON CHICKEN”

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 Preheat oven to 375 degrees 1-1/2 lbs. large stuffing mushrooms (14 – 17) – wash to thoroughly remove all dirt, cut off a slice from the stem and discard, nowContinueContinue reading “BAKED STUFFED MADEIRA MUSHROOMS”

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 6 oz. Portobella mushrooms caps, cleaned under water, sliced 1/4 inch thick, then cutContinueContinue reading “PORTOBELLA SHITAKE PASTA”

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 culinaryContinueContinue reading “SMOKY LAZY PIEROGI”

ITALIAN MAC & CHEESE – GOAT

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 Preheat oven to 400 degrees 1 lb. tortiglioni dried pastaContinueContinue reading “ITALIAN MAC & CHEESE – GOAT”

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 Sauce: 1/4 c. extra virgin olive oilContinueContinue reading “AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE”

MUSHROOM PIZZA SAUCE – PALETTE PIZZA

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 12 oz. can tomato paste 13.25 oz. (DR. WT. 8 oz.) canContinueContinue reading “MUSHROOM PIZZA SAUCE – PALETTE PIZZA”

MIYOKO RATATOUILLE FOR SUB OR PASTA

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 favoriteContinueContinue reading “MIYOKO RATATOUILLE FOR SUB OR PASTA”

TOFU AND VEGGIE SAUTE

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 2-3 T. extra virgin olive oil 2 med.-sm. yellow onions, diced 1 lb. button mushrooms, slicedContinueContinue reading “TOFU AND VEGGIE SAUTE”

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 117 oz. can Bush’s Bean Pot Vegetarian 1-1/2ContinueContinue reading “PICKLE POT BEANS”

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 3 T. margarine(I used Smart Balance vegan) 1 lb.  freshContinueContinue reading “MUSHROOM SEITAN SAUTE”

STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT

STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT First thing Steve said was , “I feel like I’m eating lobster”. And so did I. A true delight without the cruelty! Serves 2 – or more if served as a side dish (this was our late night supper) Preheat oven to 400 degrees 1 head cauliflower -ContinueContinue reading “STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT”

TOMATO SAFFRON SAUCE OVER PIEROGI

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 Sauce: 14.5 oz. can diced tomatoes (I used RED GOLD brand) 4.25 oz. can CHI-CHI’s Diced Green ChiliesContinueContinue reading “TOMATO SAFFRON SAUCE OVER PIEROGI”

ROASTED ROOT VEGGIES

ROASTED ROOT VEGGIES Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze. Serves 8-12 Preheat oven to 400 degrees 3 lbs. fresh sm. red-skinned potatoes, washed, eyes removed and cut into 1 inch cubes 2 lbs. fresh whole beets, peeled and cut into 1 inch cubes 1ContinueContinue reading “ROASTED ROOT VEGGIES”

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 2 T. sesame oil 1 jumbo green pepper, coredContinueContinue reading “VEGGIE SAUSAGE ASIAN TUMBLE”

TOP SHELF STUFFED PEPPERS

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 pepperContinueContinue reading “TOP SHELF STUFFED PEPPERS”

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 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground blackContinueContinue reading “GREEK OLIVE AND MUSHROOM TOMATO SAUCE”

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”

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 Sauce makes 4 cups 4 T. extra virgin olive oil 1 jumbo fresh sweet red pepper, diced into 3/4 – 1 inch squares 1 med. freshContinueContinue reading “VEGGIE CHIK’N SCALLOPINI FETTUCCINI”

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 Black & Red Barbecue Sauce – makes about 1-1/2 cups 1/3 c. ketchup 2 T. prepared yellow mustard 1/3 c. Red RussianContinueContinue reading “MEATLESS BEEFLESS TIPS”

BLACK & WHITE BAKED STUFFED ARTICHOKES

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 Preheat oven to 350 degrees Artichokes. 2 fresh whole artichokes Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large,ContinueContinue reading “BLACK & WHITE BAKED STUFFED ARTICHOKES”

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. 6ContinueContinue reading “SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS”

EGGPLANT MEATLESS MEAT LASAGNA

EGGPLANT MEATLESS MEAT LASAGNA This is an old school lasagna – meaty and dry! 12 Servings Preheat oven to 375 degrees Filling: 16 oz. pkg. extra firm water packed tofu; rinse then squeeze in sev. layers paper towels or tofu cloth to remove excess liquid, so it looks like cheese curd 1-1/2 t. salt 1 t.ContinueContinue reading “EGGPLANT MEATLESS MEAT LASAGNA”

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) 12 froz. potato and onion pierogies by Supreme Pierogi – JJ Wilk Cook pierogies in salted, boiling water till tender. Drain in colander. As pierogies cook, make sauce: In largeContinueContinue reading “FRENCH RIVIERA PIEROGI”

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 8 peeled garlic cloves 2 T. pumpkin seed oil 2 T. peanut oil (or other nut oil)ContinueContinue reading “FRESH BASIL & HUMMUS FETTUCCINE”

ZUCCHINI LASAGNA

 ZUCCHINI LASAGNA No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough –  4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk onContinueContinue reading “ZUCCHINI LASAGNA”

VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA

VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA Artisan flatbread spread with a smoky garlic, fennel and basil tomato sauce. Topped with chopped mushrooms, sliced onion, Yves vegan pepperoni and fresh garlic crumbles, and Follow Your Heart Vegan Mozzarella Shreds. Baked till piping hot, then sprinkled with sliced fresh basil. Wow! Tastes just like pizza! Makes 6ContinueContinue reading “VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA”

BABY MUSHROOM LINGUINI BOLOGNAISE

BABY MUSHROOM LINGUINI BOLOGNAISE Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of  broiled French baguette with extra virgin olive oil and garlic! Serves 6 with enough sauce leftover for another small meal 3 T. margarine 6 oz. babyContinueContinue reading “BABY MUSHROOM LINGUINI BOLOGNAISE”

MUSHROOM SUKIYAKI IN GINGER BEER BROTH

MUSHROOM SUKIYAKI IN GINGER BEER BROTH  Light, refreshing, satisfying. Veggies, tofu noodles, delicious ginger beer broth – what more could you ask for in an Asian-American super star dish? Elegant? Yes, it’s also elegant! Serves 5 Ingredients for garnishes: 1 lg. navel orange 1 segment fresh ginger, thumb-size Directions for garnishes: Using sharp paring knife,ContinueContinue reading “MUSHROOM SUKIYAKI IN GINGER BEER BROTH”

BARBECUE VEGGIE HASH

BARBECUE VEGGIE HASH Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce! Makes 7 cups 9 russet potatoes (the kind that come in 5-10 lb. bags), washed, placed in a large pot with water to cover byContinueContinue reading “BARBECUE VEGGIE HASH”

TRULY TOMATO KALAMATA OLIVE BOLOGNAISE

TRULY TOMATO KALAMATA OLIVE BOLOGNAISE Garlic-flavored textured vegetable protein (TVP) creates the meaty texture, and the Kalamata olives combined with spices and herbs provides the meaty flavor/texture plus the wine flavor, absent the wine, in this special veggie version of Bolognaise, a classic Italian dish of meat, sauce, garlic, wine and pasta. Makes 8 cupsContinueContinue reading “TRULY TOMATO KALAMATA OLIVE BOLOGNAISE”

JACK DANIEL’S BARBECUE TOFU

JACK DANIEL’S BARBECUE TOFU Basically, tofu and Jack Daniel’s is all you need. A little maple syrup, a little spice, and no one’s lookin’ for veggies, salads, starches or condiments.  No matter what style or brand of tofu we use – soft, firm, extra-firm, superfirm, organic, non-GMO, water-packed, silken style, hand-crafted – this is howContinueContinue reading “JACK DANIEL’S BARBECUE TOFU”

MARSALA & JACK DANIEL’S CLEVELAND TOFU DISH

MARSALA AND JACK DANIEL’S CLEVELAND TOFU DISH Risotto rice topped with a Marsala mushroom and green bean saute, then with Cleveland Tofu sticks pan-fried in a Marsala and Jack Daniel’s sauce with orange zest strips! Serves 4 Rice: 1-1/4 c. water 1 t. salt 1-1/4 c. risotta rice (I used Arborio brand), or 1-1/4 c.ContinueContinue reading “MARSALA & JACK DANIEL’S CLEVELAND TOFU DISH”

GRILLIN’ BEANS WITH GINGER BEER

GRILLIN’ BEANS WITH GINGER BEER “Steakhouse, Bourbon and Southern” styles combined with caramelized sweet onion, grated carrot, garlic and ginger beer! If you’re animal-free/vegan, and invited to the family cook-out, bring these easy to make beans and steal the show! Spicy, hot, sweet! Makes 8 cups 3 T. extra virgin olive oil 1 lg. sweetContinueContinue reading “GRILLIN’ BEANS WITH GINGER BEER”

CURRY FRIED RICE WITH CURRY PEANUT SAUCE

CURRY FRIED RICE WITH CURRY PEANUT SAUCE Caramelized sweet onion and mixed veggies combined with steamed white rice and textured vegetable protein (TVP). Served with a curry garlic peanut sauce and a sour pickle garnish! Makes 8 custard cup size servings 3-1/2 c. water 1 t. salt 1 t. mild curry powder 2 c. longContinueContinue reading “CURRY FRIED RICE WITH CURRY PEANUT SAUCE”

SPINACH RICE MOLDS

SPINACH RICE MOLDS with a roasted pepper and sun-dried tomato white wine sauce with orange zest!  Delightfully refreshing with a subtle cheesy flavor! Serves 4-6 9 oz. bag fresh flat leaf spinach Sauce: 2 c. diced sweet red roasted peppers including a little bit of the liquid from the peppers 12 plain sun-dried tomatoes 2 lg.ContinueContinue reading “SPINACH RICE MOLDS”