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!
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
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!
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT
Eggplant And Cauliflower Tomato Provençale!
Serves The World In 14 cups
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!
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
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
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
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!
MEATLESS GOLUMPKI (stuffed cabbage)
Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce!
Makes 14 cabbage rolls
CARAMELIZED OVEN-ROASTED VEGGIES
Coated with an extra virgin olive oil, garlic, rosemary, cracked pepper sauce injected with a soy bacon flavor component. Subtle, melt in your mouth delicious!
6 main dish servings or 10 servings for a buffet
CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES
A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce!
Serves 2 with leftovers
BAKED STUFFED ARTICHOKES
Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot!
Boiled potatoes, and steamed red cabbage and carrots served with a fresh horseradish and dill melted margarine, and chilled applesauce!
WINTER VEGETABLE OVEN ROAST
Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad
T.V. DINNER FOR ONE
Onion, potato, green pepper, zucchini and tomato layered in aluminum foil with bay leaves, margarine and salt and pepper. Wrapped tightly, then steam-baked in oven till tender!
POTATOES, ASPARAGUS AND TOMATOES
A simple supper of boiled red-skinned potatoes pan-fried in margarine and thyme. Served with fresh steamed asparagus and tomatoes marinated in a sweet Balsamic vinaigrette.
GARLIC TOMATOES AND BOILED POTATOES
Tomato meats and fresh garlic in melted margarine. Served over fresh boiled potatoes. So simple, yet so delicious!
STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE
Fresh broccoli and onion strips stir-fried in sesame oil and garlic till tender-crisp. Combined with sweet and sour pineapple soy sauce seasoned with just a hint of cloves and red cayenne pepper!
STUFFED PAISLEY PEPPERS
Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant!
TWICE BAKED STUFFED DANISH SQUASH
Baked Danish squash stuffed with a cinnamon and sugar, onion and Spanish peanut bread stuffing, then baked again till steamy and fragrant!
BAKED STUFFED ARTICHOKES WITH COUSCOUS
Fresh cooked artichokes stuffed with a sweet onion and fresh garlic couscous, flavored with extra virgin olive oil and poultry seasoning. Baked till piping hot!
SWEET MUSTARD COLLARD GREENS AND CABBAGE
Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles!
Makes 6-8 main dish servings, or 12 or more side dish servings
SWEET AND SOUR BEETS AND BROCCOLI
Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice!
Makes 3-1/2 cups rice and 7 cups sauce
BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS
A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish!
Makes 10 cups
Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea!
Makes 7-1/2 cups
Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!
Makes 10 cups
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES
Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells.
Makes 4 servings
STEVE’S SKILLET TOMATO AND ASPARAGUS
Steamed asparagus briefly sautéed in extra virgin olive oil, ginger and garlic. Combined with stewed tomatoes, fennel, tarragon and allspice. So simple and refreshing. Good way to start a diet!
Makes 3 cups
SUMMER SQUASH SAUTE
with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil!
Makes 10 cups
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!
SHARON’S BOILED DINNER
Collard greens, cabbage, carrots, potatoes and whole yellow onions hard-boiled till tender-soft. Simmered in a mustard, dill, brown sugar broth! Refreshing and familiar!
Makes 25 cups