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 FRESH HERB WALNUT SAUCE: 1 c. chopped fresh curly parsleyContinueContinue reading “FRESH HERB WALNUT SAUCE”
Category Archives: MY FRENCH
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”
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”
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 withContinueContinue 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 itContinueContinue 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 favoriteContinueContinue 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 smallContinueContinue 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 (thisContinueContinue 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 asContinueContinue 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 intoContinueContinue 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 largeContinueContinue 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 peeledContinueContinue 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 fryingContinueContinue 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 redContinueContinue 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 andContinueContinue 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 1/2ContinueContinue 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 1ContinueContinue 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 1/8ContinueContinue 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 sayContinueContinue 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 veryContinueContinue 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, aboutContinueContinue 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.ContinueContinue 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 1/2ContinueContinue 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 wideContinueContinue 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.ContinueContinue 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-sideContinueContinue 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 1ContinueContinue 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 andContinueContinue 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)ContinueContinue 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) 1ContinueContinue 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 whatContinueContinue reading “CHOCOLATE SAFFRON FRENCH DRESSING”
CHEF DAVIES-TIGHT™ 