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 grain … Continue reading TOMATO SAFFRON RICE

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ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO A really easy, flavorful antipasto that requires little effort or time! Makes about 4 cups Preheat oven to 400 degrees 4 c. red grape tomatoes, whole 1-1/3 lbs. fresh zucchini, semi-cubed 1 x 1/2 inch 6 oz. white baby eggplant semi-cubed 1 x 1/2 inch Combine veggies in large bowl. Drizzle with … Continue reading ROASTED RATATOUILLE ANTIPASTO

SWEET VEGGIE CREME FRAICHE

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

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 favorite … Continue reading MIYOKO RATATOUILLE FOR SUB OR PASTA

MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor! Makes 2 small … Continue reading MUSHROOM AND BREAD PATE

MUSHROOM PATE SANDWICH SPREAD

MUSHROOM PATE SANDWICH SPREAD Homemade mushroom pate with red wine, sweet onion, garlic and cracked pepper mixed with Silken tofu to create a delicious, creamy textured sandwich spread. Can also be served, minus the tofu, as a mushroom pate appetizer! Makes 3 cups 1-1/2 lbs. white button mushrooms, washed, drained and dried in colander (this … Continue reading MUSHROOM PATE SANDWICH SPREAD

STEAMED GREEN BEANS ALMONDINE

STEAMED GREEN BEANS ALMONDINE Whole fresh, steamed green beans tossed with extra virgin olive oil, fresh lime squeeze, almond crumbles, freshly ground sea salt and black pepper. Garnished with an additional drizzle of olive oil and topped with more almond crumbles. A delicious, fresh way to enjoy green beans - year round! Serves 4-6 as … Continue reading STEAMED GREEN BEANS ALMONDINE

MUSTARD TARRAGON RED WINE SAUCE

MUSTARD TARRAGON RED WINE SAUCE Grey Poupon Rouge Mustard is the highlight of this savory tarragon, garlic and red wine sauce. Simmered with sauteed peppers, onion and mushroom. Serve over veggie meats, pasta, rice or mashed potatoes! Sauce makes 4 cups 4 T. extra virgin olive oil 1 jumbo fresh sweet red pepper, diced into … Continue reading MUSTARD TARRAGON RED WINE SAUCE

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 large … Continue reading FRENCH RIVIERA PIEROGI

CHOCOLATE WALNUT SESAME DRESSING

CHOCOLATE WALNUT SESAME DRESSING Sesame oil, Sherry wine vinegar, chocolate chips and walnuts, brown sugar and garlic. Blended till creamy. You have to taste it to believe it! Bold!! Makes 2-1/4 cups 2/3 c. sesame oil (I used Roland brand - excellent flavor) 2/3 c. dark brown sugar 1 c. Sherry wine vinegar 4-6 peeled … Continue reading CHOCOLATE WALNUT SESAME DRESSING

PAN-FRIED VEGGIE SAUSAGE CANAPES

PAN-FRIED SOY SAUSAGE CANAPES Served with spicy barbecue sauce and horseradish maple mustard sauce! Makes 32 or 64 depending on size you prefer 8 slices deli size potato bread, or pumpernickel, chilled 14 oz. tube lightlife brand Gimme Lean soy sausage, thawed and at room temperature for easy spreading extra virgin olive oil for frying … Continue reading PAN-FRIED VEGGIE SAUSAGE CANAPES

EGG-FREE HOLLANDAISE SAUCE

EGG-FREE HOLLANDAISE SAUCE A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce!  Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti brand) 2 T. juice of fresh lemon 1/4 t. turmeric tiny dash red … Continue reading EGG-FREE HOLLANDAISE SAUCE

SWEET LEMON BRUSSEL SPROUTS

SWEET LEMON BRUSSEL SPROUTS Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce! Serves 6 1-1/2 lbs. fresh brussel sprouts 1/4 c. margarine grated rind of 1 lg. lemon plus strained juice (grate whole lemon softly over lg. holes of grater for best results, then cut, squeeze and … Continue reading SWEET LEMON BRUSSEL SPROUTS

MUSHROOM RED WINE GRAVY

MUSHROOM RED WINE GRAVY with garlic, fresh rosemary and cracked peppercorn! Makes 2-3/4 cups 3 T. margarine 1 lb. fresh white, button mushrooms, sliced 1/2 t. salt 4-5 garlic cloves, peeled and finely chopped 1 c. water 1 c. dry red wine 1/2 c. water mixed in cup with 2 T. cornstarch till dissolved 1/2 … Continue reading MUSHROOM RED WINE GRAVY

PEPPERCORN MUSHROOM ONION GRAVY

PEPPERCORN MUSHROOM ONION GRAVY  A red and white wine peppercorn mushroom onion gravy. Seasoned with rosemary! A quick, easy, delicious gravy to ladle over mashed potatoes, stuffing, veggie burgers, noodles or toast! Makes 5 cups 2 envelopes Lipton Dry Mushroom And Onion Soup Mix 1 envelope Lipton Dry Onion Soup Mix 1/4 c. all-purpose flour 1 … Continue reading PEPPERCORN MUSHROOM ONION GRAVY

ALMOND AND DIJON MUSTARD BUTTER

ALMOND AND DIJON MUSTARD BUTTER with garlic, allspice and cracked black pepper, with just a touch of sweet! Makes 2 cups 1 c. all natural, ready to spread almond butter, I used BerryHill brand from Aldi's discount food store (gluten-free) 1/3 c. Dijon mustard 2 T. white vinegar 1/4 t. ground allspice 1/2 t. garlic powder 1/8 … Continue reading ALMOND AND DIJON MUSTARD BUTTER

FRENCH TOFU EGGS

FRENCH TOFU EGGS Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a  short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say … Continue reading FRENCH TOFU EGGS

SCALLOPED POTATOES WITH MUSHROOM

SCALLOPED POTATOES WITH MUSHROOM Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish! Serves 6 Preheat oven to 350 degrees 3 lg. baker potatoes (the lg. ones you buy individually in the market), peeled and cut crosswise into very … Continue reading SCALLOPED POTATOES WITH MUSHROOM

BROCCOLI/CAULIFLOWER PUFF PASTRY PIES

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 Preheat oven to 400 degrees. 2 T. transfat-free margarine 1/2 c. diced celery--inner stalks 1 sm. yellow onion, peeled and diced, 3/8 inch squares, about … Continue reading BROCCOLI/CAULIFLOWER PUFF PASTRY PIES

CARROT AND ROASTED PEPPER BISQUE

 CARROT AND ROASTED PEPPER BISQUE with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups 3, 15 oz. cans sliced carrots including liquid 12 oz. jar sweet red roasted peppers ¼ c. margarine 1 t. dried tarragon 1 t. mild curry powder 1 t. ground coriander 1 t. raw sugar 1/3 c. … Continue reading CARROT AND ROASTED PEPPER BISQUE

FRENCH ASIAN COLESLAW

FRENCH ASIAN COLESLAW Ribbons of green cabbage, carrot matchsticks and ruby red grapefruit segments tossed with a French, apricot, sesame oil and ginger dressing! Serves 6 1/2 c. low fat or fat free bottled French Salad Dressing, chilled 1/4 c. apple cider vinegar 1/4 c. 100% fruit, apricot preserves 1 T. nondairy liquid creamer 1/2 … Continue reading FRENCH ASIAN COLESLAW

OLIVE CAPER POTATO SALAD

OLIVE CAPER POTATO SALAD in red wine and garlic vinaigrette! Makes 5 cups 2-1/2 lbs. potatoes (lg. red skinned work nicely, as do any other potatoes) 1/3 c. red or yellow onion strips; peel onion, cut off ends, then cut from tip to tip into quarters, then cut one segment crosswise into 1/8 inch wide … Continue reading OLIVE CAPER POTATO SALAD

POTATO AND ENDIVE SALAD

POTATO AND ENDIVE SALAD A salad plate of chilled potato, sliced Begian endive, hearts of palm and ripe tomato. Served with a fresh basil vinaigrette! Makes 4 servings 5 T. olive oil 2-1/2 tablespoons white vinegar 1 garlic clove, peeled and grated 1 T. finely chopped fresh basil salt and pepper to taste 3 med. … Continue reading POTATO AND ENDIVE SALAD

SHARON’S CORDON BLEU SUBS

SHARON’S CORDON BLEU SUBS Pan-fried soy chicken patties with cracked pepper. Layered with pan-fried soy ham slices and heated sweet red roasted peppers on a broiled soft sub roll spread with Dijon mustard and soft Animal-Free Butter! Makes 2 subs 2 bakery-style soft sub rolls (I used sesame seed), cut in half and broiled open-side … Continue reading SHARON’S CORDON BLEU SUBS

SUN-DRIED TOMATO CANAPES

SUN-DRIED TOMATO CANAPES Succulent home-marinated sun-dried tomatoes served atop tender/crisp rounds of French baguette brushed with olive oil and garlic, then topped with capers, Kalamata olives and cornichon pickles. Sprinkled with freshly chopped Italian/flat leaf parsley! Makes 24 1 oz. sun-dried tomatoes (non-marinated) 3 c. warm water 1 T. Balsamic vinegar extra virgin olive oil 1 … Continue reading SUN-DRIED TOMATO CANAPES

SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS

SHARON LEE'S FRANCO-AMERICAN LINGUINI AND BEANS A recipe for the children! Baked beans, linguini and sautéed onions combined in a tomato, basil garlic tomato soup sauce. Easy comfort food, and good for you too! Makes 6-1/2 cups 2 T. extra virgin olive oil 1 heaping cup, peeled, diced sweet onion, 1/2 inch squares salt and … Continue reading SHARON LEE’S FRANCO-AMERICAN LINGUINI AND BEANS

EGGPLANT AND ZUCCHINI STEW

 EGGPLANT AND ZUCCHINI STEW sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce. Makes 8 cups 2 T. margarine 1 med. onion, peeled and diced into large pieces (3/4 inch square) 1 lg. eggplant, diced into 1/2-3/4 inch cubes (not any larger, otherwise they won’t cook through in the allotted time) … Continue reading EGGPLANT AND ZUCCHINI STEW

CREAMY YAM AND TARRAGON SOUP

CREAMY YAM AND TARRAGON SOUP Served hot or cold, this appetizer soup introduces any meal nicely! Makes 5-1/2 cups 3 c. cooked, mashed yams (use 3 lg. yams, peeled, cut into chunks, boiled in salted water till tender, then drained and mashed with 1/2 stick margarine) 3-1/2 c. non-dairy liquid creamer (regular or fat-free) 1 … Continue reading CREAMY YAM AND TARRAGON SOUP

CHOCOLATE SAFFRON FRENCH DRESSING

CHOCOLATE SAFFRON FRENCH DRESSING Strange dressing fellows indeed, but you have to taste it to believe it. Exciting to say the least! This dressing is for the adventurous among you! Makes 3 cups 1 cup French bottled dressing, dark (there a two types of bottled French dressing: dark amber and light orange, depending upon what … Continue reading CHOCOLATE SAFFRON FRENCH DRESSING