MY FRENCH – CHEF DAVIES-TIGHT™

FRESH HERB WALNUT SAUCE

FRESH HERB WALNUT SAUCE Raw herbs blended with roasted peppers, walnuts, extra virgin olive oil, garlic, citrus and maple syrup! Served over asparagus with fresh ginger and vegan parmesan or macaroni, asparagus, ginger and parm!! You can take this to the bank!! Makes 2-1/2 cups

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

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

ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO A really easy, flavorful antipasto that requires little effort or time! Makes about 4 cups

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

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 favoriteContinue 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 smallContinue 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

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 asContinue 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

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)

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

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

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

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

MUSHROOM RED WINE GRAVY

MUSHROOM RED WINE GRAVY with garlic, fresh rosemary and cracked peppercorn! Makes 2-3/4 cups

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

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

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 sayContinue 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

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

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

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

OLIVE CAPER POTATO SALAD

OLIVE CAPER POTATO SALAD in red wine and garlic vinaigrette! Makes 5 cups

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

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

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