Category Archives: MY ITALIAN

Acorn Squash Risotto Balls

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

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 theseContinue reading “Italian Green Bean And Cauliflower Barbecue”

AFC Collaborative Tomato Sauce

COLLABORATIVE TOMATO SAUCE A collaborative effort on Steve’s birthday. He selected the ingredients; I made the dish. Pasta sauce with all our favorite ingredients over thin spaghetti, topped with pan-fried Portobella mushroom. Drizzle with Truffle oil and sprinkle with plant parmesan cheese shreds! Extra toppers included fresh basil and daiya blue cheeze dressing! Taste TheContinue reading “AFC Collaborative Tomato Sauce”

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

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 castContinue reading “Batali Meets Gardein”

BAKED VEG CHEESE AND VEAL CANNELLONI

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 thatContinue reading “BAKED VEG CHEESE AND VEAL CANNELLONI”

MARINARA MARINARA

MARINARA MARINARA The perfect sauce for lasagna, manicotti and all other pasta shapes! Also good on hot subs, over rice, mashed potatoes and veggie meats! Or serve it in appetizer bowls with hot toasted bread strips! Makes 5-1/4 cups

SHARON’S MANICOTTI

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

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

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

ITALIAN MAC & CHEESE

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

AFC BLOOD RED ITALIAN SAUSAGE BURGER – GOAT

AFC BLOOD RED ITALIAN SAUSAGE BURGER – GOAT Hamburg is soft-textured. It’s not hard – even when cooked. These burgers replicate that texture. Isn’t it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat andContinue reading “AFC BLOOD RED ITALIAN SAUSAGE BURGER – GOAT”

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

CAPONATA BABAGANOUSH

CAPONATA BABAGANOUSH Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups

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

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

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 onContinue 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 6Continue 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

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 cups

TRULY TOMATO BRUSCHETTA

TRULY TOMATO BRUSCHETTA Dei Fratelli’s Truly Tomatoes cooked with caramelized onion, garlic and Kalamata olives. Seasoned with fennel, smoke and allspice. Spread on Artisan baguette slices. Broiled, then drizzled with extra virgin olive oil! Sauce makes 2 cups

SAFFRON ROASTED PEPPER CREAM SAUCE – GOAT

SAFFRON ROASTED PEPPER CREAM SAUCE – GOAT with sauteed mushroom, onion, and tarragon. Served over saffron and white truffle oil instant mashed potatoes! Easy and elegant! Out of this world delicious! Makes 6 cups sauce and 8 servings mashed potatoes

RED AND WHITE LASAGNA

RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love! Serves 8-12

VEGGIE MAC AND CHEESE FLORENTINE

VEGGIE MAC AND CHEESE FLORENTINE Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped! Serves 8

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta! Serves 8-10

FAT-FREE MEATLESS SPAGHETTI SAUCE

FAT-FREE MEATLESS SPAGHETTI SAUCE Stewed tomatoes, sweet red roasted peppers and pumpkin!  Nobody will guess there’s pumpkin in it! Serve over, or tossed with, your favorite pasta! Great for the whole family! Makes 6 cups sauce

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise! Makes 2-3/4 cups sauce

MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD

MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD with green scallion and fresh sweet red pepper! Served with Caramelized Onion Ritz Crackers! Makes 1-3/4 cups

MEXICAN ITALIAN HAT DANCE

MEXICAN-ITALIAN HAT DANCE Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party! 6 servings for main dish, 12 servings on a buffet

BAKED STUFFED ARTICHOKES

BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2