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 ACORN SQUASH: 2 ripe acorn squash, washed 1- Cut top petals off and discard. Cut each squash fromContinueContinue reading “Acorn Squash Risotto Balls – GOAT”
Category Archives: MY ITALIAN
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 theseContinueContinue reading “Italian Green Bean And Cauliflower Barbecue”
AFC BAKED PEPPERONI ARTICHOKES
AFC PRIVATE RESERVE AFC BAKED PEPPERONI ARTICHOKES FREE PRIME CONTENT https://afcprivatereserve.wordpress.com/2021/05/03/afc-baked-pepperoni-artichokes/
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 TheContinueContinue 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 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”
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 castContinueContinue reading “Batali Meets Gardein”
BAKED VEG CHEESE AND VEAL CANNELLONI – GOAT
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 thatContinueContinue reading “BAKED VEG CHEESE AND VEAL CANNELLONI – GOAT”
MARINARA MARINARA GOAT
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 3 T. Thrive Algae Oil 28 oz. can tomato puree 28 oz. can whole Italian plumContinueContinue reading “MARINARA MARINARA GOAT”
SHARON’S MANICOTTI – GOAT
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 Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3ContinueContinue reading “SHARON’S MANICOTTI – GOAT”
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 2 c. walnut halves 1/2 c. roasted garlic cloves (I used Christopher Ranch brand) 1 t. seaContinueContinue reading “ROASTED GARLIC SPINACH PESTO”
EGGPLANT TOMATO CREAM SPREAD
EGGPLANT TOMATO CREAM SPREAD Looks rustic, tastes elegant, feels luxurious! Makes 2 cups 4 T. extra virgin olive oil 4 garlic cloves, peeled and finely chopped 1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger) salt and black pepper to taste 4 fresh Italian (Roma) tomatoes, seeded andContinueContinue reading “EGGPLANT TOMATO CREAM SPREAD”
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 6 oz. Portobella mushrooms caps, cleaned under water, sliced 1/4 inch thick, then cutContinueContinue reading “PORTOBELLA SHITAKE PASTA”
ITALIAN MAC & CHEESE – GOAT
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 Preheat oven to 400 degrees 1 lb. tortiglioni dried pastaContinueContinue reading “ITALIAN MAC & CHEESE – GOAT”
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 andContinueContinue 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 12 oz. can tomato paste 13.25 oz. (DR. WT. 8 oz.) canContinueContinue reading “MUSHROOM PIZZA SAUCE – PALETTE PIZZA”
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 Preheat oven to 400 degrees 3 ripe eggplant; cut off top,ContinueContinue reading “CAPONATA BABAGANOUSH”
ITALIAN TOMATO ‘BUTTER’
ITALIAN TOMATO ‘BUTTER’ Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful! Makes 3 cups 12.3 oz. Silken-type firm tofu, rinsed 1/2 c. margarine (I used Smart Balance Light with flaxseed oil) 2 t. salt 2 t. garlic powder 12 oz. can tomato paste 1 t. groundContinueContinue reading “ITALIAN TOMATO ‘BUTTER’”
MULTI-PURPOSE PINE NUT CILANTRO PESTO
MULTI-PURPOSE PINE NUT CILANTRO PESTO Fresh cilantro, pine nuts, extra virgin olive oil and white Balsamic vinegar blended with fresh lemon and garlic! Makes 1-3/4 cups 1/2 bunch fresh cilantro – leaves only 1/2 c. pine nuts 1/2 c. extra virgin olive oil 1/4 c. white Balsamic vinegar zest and juice of 1 lg. lemonContinueContinue reading “MULTI-PURPOSE PINE NUT CILANTRO PESTO”
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 Sauce makes 4 cups 4 T. extra virgin olive oil 1 jumbo fresh sweet red pepper, diced into 3/4 – 1 inch squares 1 med. freshContinueContinue reading “VEGGIE CHIK’N SCALLOPINI FETTUCCINI”
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 Preheat oven to 350 degrees Artichokes. 2 fresh whole artichokes Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large,ContinueContinue reading “BLACK & WHITE BAKED STUFFED ARTICHOKES”
EGGPLANT MEATLESS MEAT LASAGNA
EGGPLANT MEATLESS MEAT LASAGNA This is an old school lasagna – meaty and dry! 12 Servings Preheat oven to 375 degrees Filling: 16 oz. pkg. extra firm water packed tofu; rinse then squeeze in sev. layers paper towels or tofu cloth to remove excess liquid, so it looks like cheese curd 1-1/2 t. salt 1 t.ContinueContinue reading “EGGPLANT MEATLESS MEAT LASAGNA”
FRESH BASIL SPLIT PEA AND ORZO SOUP
FRESH BASIL SPLIT PEA AND ORZO SOUP A creamy split pea soup with fresh basil, garlic and smoke. Topped with salty orzo pasta that tastes and textures like mozzarella cheese! Makes 5-1/2 cups 2 c. dried green split peas 8 c. water Rinse peas in colander till all foam disappears. Place peas and water inContinueContinue reading “FRESH BASIL SPLIT PEA AND ORZO SOUP”
FRESH BASIL & HUMMUS FETTUCCINE
FRESH BASIL & HUMMUS FETTUCCINE A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious! Makes 2 cups sauce for 4 servings pasta 8 peeled garlic cloves 2 T. pumpkin seed oil 2 T. peanut oil (or other nut oil)ContinueContinue reading “FRESH BASIL & HUMMUS FETTUCCINE”
MEATLESS MEAT SAUCE FOR PASTA
MEATLESS MEAT SAUCE FOR PASTA A light, flavorful, ‘rich to the palate’ mushroom tomato sauce with soy bacon bits used as the meat texture! It will fool everyone! Serve over your favorite pasta! Serves 6 1/4 c. extra virgin olive oil 1/2 lg. sweet onion, pureed in blender till pulpy 8 oz. white button mushrooms,ContinueContinue reading “MEATLESS MEAT SAUCE FOR PASTA”
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 onContinueContinue 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 6ContinueContinue 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 3 T. margarine 6 oz. babyContinueContinue reading “BABY MUSHROOM LINGUINI BOLOGNAISE”
MARSALA MUSHROOM PATE
MARSALA MUSHROOM PATE Finely diced mushroom sauteed with roasted eggplant, sweet onion, garlic and Marsala wine. Served cold with French baguette slices, Marsala spicy brown mustard and sliced dill gherkin pickles. Makes 2-1/4 cups Preheat oven to 400 degrees 1 lb. (approx.) ripe eggplant, washed, pricked in several places with long 2-tined fork, baked onContinueContinue reading “MARSALA MUSHROOM PATE”
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 cupsContinueContinue reading “TRULY TOMATO KALAMATA OLIVE BOLOGNAISE”
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 3 T. extra virgin olive oil 1 lg. sweet onion, peeled and diced into 3/8 inch squaresContinueContinue reading “TRULY TOMATO BRUSCHETTA”
IMPERIAL CREAMED SPINACH
IMPERIAL CREAMED SPINACH A basic white sauce flavored with garlic, tarragon and nutmeg folded into fresh cooked, squeezed spinach, sauteed mushroom and sweet roasted pepper. The empress of all creamed spinach! Makes 4-3/4 cups Spinach: 2, 16 oz. bags fresh spinach Place spinach in about 3 inches of boiling water in extra-large pot. Submerge andContinueContinue reading “IMPERIAL CREAMED SPINACH”
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 Sauce: 3 T. extra virgin olive oil 7.5 oz. (DR. wt. 4.5 oz.) jar slicedContinueContinue reading “SAFFRON ROASTED PEPPER CREAM SAUCE – GOAT”
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 Preheat oven to 375 degrees Filling: YouContinueContinue reading “RED AND WHITE LASAGNA”
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 Preheat oven to 375 degrees 16 oz.ContinueContinue reading “VEGGIE MAC AND CHEESE FLORENTINE”
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 Sauce: 4 T. extra virgin olive oil 1 jumbo or 2 sm. green pepper(s), cut into 1/2 inch squares 3ContinueContinue reading “GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA”
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 4 c. stewed tomatoes including liquid (Del Monte BRAND is gluten-free) 4 c. sweet red roasted peppers including liquidContinueContinue reading “FAT-FREE MEATLESS SPAGHETTI 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 2 c. sweet red roasted peppers, plus 1/2 c. liquid fromContinueContinue reading “ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA”
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 8 oz. soy cream cheese (Tofutti brand is best, since it’s thicker than other brands) 4.2 oz. pkg. Meatless Pepperoni by Yves 1 c. thinly sliced green scallions, green part only 1/4ContinueContinue reading “MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD”
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 4 T. margarine 2 T. extra virgin olive oil 1ContinueContinue reading “MEXICAN ITALIAN HAT DANCE”
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 Preheat oven to 350 degrees 2 whole, fresh artichokes (I prefer the big round ones with tightly closed petals around the crown) 1/2 lemon If your artichokes have stems,ContinueContinue reading “BAKED STUFFED ARTICHOKES”
EGGPLANT BREAD STUFFING
EGGPLANT BREAD STUFFING A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil! Serves 6-8 Preheat oven to 350 degrees 1/2 c.margarine 1/4 c.extra virgin olive oil 1-1/2 c. sliced celery 1-1/2 c. diced onion 1 med. eggplant, peeled, cut into 3/8 inch cubes (get your rulerContinueContinue reading “EGGPLANT BREAD STUFFING”
PINE NUT PESTO RISOTTO
PINE NUT PESTO RISOTTO Pine nuts blended with fresh basil, garlic, coconut milk, extra virgin olive and a little Grade A maple syrup. Combined with long grain golden rice, steamed zucchini sticks and fresh ripe tomatoes. Elegant! Makes 11 cups Make pesto first: 13.5 oz. can coconut milk (I used Goya brand) 2 c. firmlyContinueContinue reading “PINE NUT PESTO RISOTTO”
MARSALA WINE SAUCE
MARSALA WINE SAUCE Fresh baby bella (portobella) mushrooms, sweet onion and green pepper sauteed till caramelized, then cooked in a veggie broth with Marsala wine, fresh garlic and rosemary! A versatile sauce to serve over mashed or baked potatoes, rice, noodles, pan-fried tofu, pan-fried animal-free burger or chicken patty, or toast! Serves 6-8 2 T.ContinueContinue reading “MARSALA WINE SAUCE”
OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD
OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing! Makes 14 cups Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife makeContinueContinue reading “OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD”
SOY PEPPERONI ANTIPASTO SALAD
SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg.ContinueContinue reading “SOY PEPPERONI ANTIPASTO SALAD”
TOMATO ANTIPASTO BREAD SALAD
TOMATO ANTIPASTO BREAD SALAD Ripe, juicy tomatoes combine with Eggplant Appetizer (caponata), sweet red roasted peppers, fried green peppers, Nicoise olives, pine nuts and sliced onion. Mixed with toasted English muffin cubes, then soaked in a pine nut, garlic and rosemary vinaigrette. Wonderful! Makes 12 cups 6 lg. ripe, juicy summer tomatoes, cut into 3/4-1 inchContinueContinue reading “TOMATO ANTIPASTO BREAD SALAD”
MEATLESS PEPPERONI GRINDERS
MEATLESS PEPPERONI GRINDERS Fried onions and peppers, sweet red roasted peppers and fried meatless pepperoni served on a grinder roll spread with marinara sauce and coconut oil spread. Light and satisfying! Makes 2 grinders (subs) 2 T. olive oil 1 lg. green pepper, cored and cut into 3/8 inch strips 1 lg. sweet onion; cutContinueContinue reading “MEATLESS PEPPERONI GRINDERS”
BAKED GNOCCHI AND POTATO CASSEROLE
BAKED GNOCCHI AND MASHED POTATO CASSEROLE Fresh potato gnocchi wrapped in mashed potatoes with extra virgin olive oil, petite peas, Kalamata olives, sweet red roasted peppers and fresh garlic. A must try! Serves 9-12 Preheat oven to 350 degrees 16 oz. pkg. vacuum packed fresh gnocchi pasta 1 c. froz. petite peas 3 T. softenedContinueContinue reading “BAKED GNOCCHI AND POTATO CASSEROLE”
ARTICHOKE ANTIPASTO HORS D’OUEVRE
ARTICHOKE ANTIPASTO HORS D’OEUVRE Eggplant appetizer (caponata) mixed with marinated artichoke hearts and sweet red roasted peppers. Served with slices of fresh French baguette! Makes 1-1/2 cups 4-3/4 oz. can caponata (eggplant appetizer) 6 oz. jar marinated artichoke hearts including oil from the jar; remove stiff, fibrous parts, then cut into ½ inch squares ½,ContinueContinue reading “ARTICHOKE ANTIPASTO HORS D’OUEVRE”
ANTIPASTO RELISH FOR CRACKERS
ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy toContinueContinue reading “ANTIPASTO RELISH FOR CRACKERS”
STEWED TOMATO RISOTTO MOLDS
STEWED TOMATO RISOTTO MOLDS Sweet onion cooked till very soft, combined with stewed tomatoes and Kalamata olive to make this simple risotto memorable! Makes 8 cups 2-1/2 c. water 1 t. salt 1 T. corn oil 2 c. long grain white rice 3 T. corn oil 1 jumbo yellow or sweet onion, peeled, cut inContinueContinue reading “STEWED TOMATO RISOTTO MOLDS”
SWEET PEA AND TOMATO RISOTTO MOLDS
SWEET PEA AND TOMATO RISOTTO MOLDS Marinated sun-dried tomato rice molds, surrounded with a sweet pea tomato sauce with tomato meats, garlic, basil and extra virgin olive oil! Serves 4 1-1/4 c. water 1 T. extra virgin olive oil ½ t. salt 1 c. long grain white rice 7 marinated sun-dried tomatoes, cut crosswise intoContinueContinue reading “SWEET PEA AND TOMATO RISOTTO MOLDS”
ZUCCHINI BREAD STUFFING
ZUCCHINI BREAD STUFFING A sage and oregano seasoned bread stuffing with freshly shredded zucchini, onion and celery sauteed in extra virgin olive oil! Serves 6-8 Preheat oven to 350 degrees 3 T. margarine 4 T. extra virgin olive oil 1 c. diced celery 1 lg. sweet onion, diced 4 c. fresh shredded zucchini 2 t.ContinueContinue reading “ZUCCHINI BREAD STUFFING”
SWEET RED PEPPER AND FENNEL STUFFING II
SWEET RED PEPPER AND FENNEL STUFFING II Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed! Serves 8 Preheat oven to 375 degrees 4 T. margarine 4 T. extra virgin olive oil ½ c. diced celery 1 c. diced onion 1ContinueContinue reading “SWEET RED PEPPER AND FENNEL STUFFING II”
SWEET RED PEPPER AND FENNEL STUFFING I
SWEET RED PEPPER AND FENNEL STUFFING I A sweet red pepper and onion French bread stuffing with fennel and thyme, moistened with juice of fresh orange! Serves 6 Preheat oven to 350 degrees 1 lg. oval loaf French bread, unsliced, preferably 1 day old 2 t. ground fennel seed 2 t. poultry seasoning ½ t.ContinueContinue reading “SWEET RED PEPPER AND FENNEL STUFFING I”
WALNUT BAKED STUFFED MUSHROOMS
WALNUT BAKED STUFFED MUSHROOMS Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs Preheat oven to 350 degrees Stuffing: 4 c. fresh frozen bread crumbs (made from French baguette); I freeze the bread, thenContinueContinue reading “WALNUT BAKED STUFFED MUSHROOMS”
SHARON’S BAKED ZITI – GOAT
SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!ContinueContinue reading “SHARON’S BAKED ZITI – GOAT”
CREAMY TOMATO SAFFRON RISOTTO
CREAMY TOMATO SAFFRON RISOTTO Herb and spice tomato saffron risotto mixed with orzo, walnut and white truffle oil. Topped with a creamy sauté of sweet red roasted peppers, onion, tomato, Kalamata olive and more white truffle oil. Drizzled with extra virgin olive oil and sprinkled with cracked pepper. Walk On Water rich and elegant! MakesContinueContinue reading “CREAMY TOMATO SAFFRON RISOTTO”
SHARON’S MEATLESS MEATBALLS
SHARON’S MEATLESS MEATBALLS This is one sturdy meatball, for all your meatball needs! Makes 38, 1 inch meatballs I use Italian Nut Crumbles in the meatballs. This is how you make them. Makes 2-1/2 cups 1 c. walnut halves 1 c. whole raw almonds 2 t. garlic powder 2 t. sugar 1 t. salt 1 T. dried basilContinueContinue reading “SHARON’S MEATLESS MEATBALLS”
EGGPLANT AND PEPPER ANTIPASTO APPETIZER
EGGPLANT AND PEPPER ANTIPASTO APPETIZER Sweet onion and green peppers sauteed with fresh eggplant, then simmered with garlic, basil, thyme and diced tomatoes with a dash of red wine vinegar, and a shadow of sweet and heat. Served with hot pita bread triangles brushed with extra virgin olive oil. An impressive hot appetizer! Makes 9ContinueContinue reading “EGGPLANT AND PEPPER ANTIPASTO APPETIZER”
CREAMY BASIL PESTO
CREAMY BASIL PESTO Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8ContinueContinue reading “CREAMY BASIL PESTO”
ITALIAN GRAVY
ITALIAN GRAVY 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 1/3 c. transfat-free margarine 1 jumbo greenContinueContinue reading “ITALIAN GRAVY”
FRENCH BREAD AND ITALIAN RED SAUCE – GOAT
FRENCH BREAD AND ITALIAN RED SAUCE – GOAT If lasagna could be a dessert and bread could be lasagna this would be both. Creamy Tomato Orange Sauce served over country-style French baguette! Makes 10 cups sauce 16 oz. pkg. extra firm, water packed tofu, rinsed and drained zest of 1 lg. orange; grate the peelContinueContinue reading “FRENCH BREAD AND ITALIAN RED SAUCE – GOAT”
HOMEMADE CAPONATA
HOMEMADE CAPONATA Sauteed eggplant, peppers and onion with capers, olives and fresh tomato. Seasoned with garlic, celery seed, a touch of sweet and a touch of heat. Use for bruschetta! Makes 2 cups 2 T. margarine 2 T. extra virgin olive oil 2 c. fresh cubed eggplant, 3/8 inch cubes, no larger – use yourContinueContinue reading “HOMEMADE CAPONATA”
MANCINI BEANS
MANCINI BEANS A great bean recipe using all cans–no peeling, slicing or dicing. Vegetarian Baked Beans, black beans, whole kernel corn, tomatoes and Mancini Fried Peppers with Onion. Seasoned with garlic, basil and mint! Makes 9 cups 28 oz. can Bush’s Vegetarian Baked Beans (they’re gluten-free) 15 oz. can black beans 28 oz. can petiteContinueContinue reading “MANCINI BEANS”
SHARON’S MEATLESS MEATBALLS AND LINGUINI
SHARON’S MEATLESS MEATBALLS AND LINGUINI This is one sturdy meatball, for all your meatball needs. Served with a smooth herb and spice, white wine tomato sauce over steaming hot linguini! Makes 38, 1 inch meatballs. Sauce and linguini serves 6 people Let’s make the meatballs first. I use Italian Nut Crumbles in the meatballs. ThisContinueContinue reading “SHARON’S MEATLESS MEATBALLS AND LINGUINI”
VEGGIE SAUSAGE AND PEPPER GRINDERS
VEGGIE SAUSAGE AND PEPPER GRINDERS Sauteed peppers and onion with sliced Field Roast Italian Sausage simmered in a garlic, basil and Italian fennel tomato sauce. Served in Italian grinder (sub) rolls. Sweet and hot! Makes 8 cups 3 T. extra virgin olive oil 3 lg. green peppers, cored and cut from top to bottom intoContinueContinue reading “VEGGIE SAUSAGE AND PEPPER GRINDERS”
PAN-FRIED GNOCCHI
PAN-FRIED GNOCCHI with caramelized mushroom and onion. Served with a red mustard steak sauce. Brunch or breakfast dish! Serves 4-6 2 T. extra virgin olive oil 6 sm. yellow onions, peeled and cut from top to bottom in 4ths or 6ths, depending on size of onion 8 oz. pkg. whole fresh white mushrooms, cut fromContinueContinue reading “PAN-FRIED GNOCCHI”
PERFECT CAESAR SALAD – GOAT
PERFECT CAESAR SALAD Familiar and new. Old school, new school. The best of Caesar! Makes 2 extra large servings Animal-Free Barbecue Mayonnaise Spread (locate in Sauce/Condiment and Animal-Free Dairy sections), ⅓ c. white Balsamic vinegar 2 peeled garlic cloves, mashed on counter top, not board, till fine 6 c. fresh romaine lettuce cuts, light andContinueContinue reading “PERFECT CAESAR SALAD – GOAT”
STEVE’S PERFECT MARINARA SAUCE
STEVE’S PERFECT MARINARA SAUCE It’s simple, easy and comes out perfect every time! Serves 4 2 T. olive oil 2 T. fresh, peeled, finely chopped garlic ½ t. salt 12 twists freshly ground black pepper 2 T. sweet red roasted pepper juice; the juice that comes in a jar of sweet red roasted peppers; reserveContinueContinue reading “STEVE’S PERFECT MARINARA SAUCE”
CREAMY PINK FENNEL DRESSING
CREAMY PINK FENNEL DRESSING A thick, creamy elegance of sweet tomato, garlic and fennel. This dressing works well over all types of greens! Makes 1-3/4 cups 2/3 c. corn oil 1/4 c. white vinegar 1/4 c. tomato paste 1/2 c. nondairy liquid creamer 1&1/2 T. white sugar 1 T. light brown sugar 1 t. groundContinueContinue reading “CREAMY PINK FENNEL DRESSING”
CREAMY ITALIAN DRESSING
CREAMY ITALIAN DRESSING This is an all purpose house dressing! Serve over any salad. If it sets for a while, it will separate. To keep creamy, re-blend just before serving! Makes 3/4 cup 1/4 c. plus 2 T. extra virgin olive oil 1/4 c. corn oil 1/4 c. red wine vinegar 2 sm. garlic cloves,ContinueContinue reading “CREAMY ITALIAN DRESSING”
CREAMY MARSALA AND SWEET ONION SALAD DRESSING
CREAMY MARSALA AND SWEET ONION SALAD DRESSING Dressings don’t get much better than this one! And it’s so easy. Ah-h. Makes 2 cups 1/4 c. mixed nuts (walnuts and pecans are good choices) 1-1/2 cups Ken’s Steak House Sweet Vadalia Onion, bottled, Salad Dressing 1/3 c. Marsala wine 1/2 c. nondairy liquid creamer salt toContinueContinue reading “CREAMY MARSALA AND SWEET ONION SALAD DRESSING”
WHITE BALSAMIC VINAIGRETTE
WHITE BALSAMIC VINAIGRETTE with pine nuts and prunes. Use over greens, cabbage or as a dressing for bean salad. Heavenly! Sweet, tart and buttery! Makes 1-1/3 cups 2/3 c. white Balsamic vinegar 1/3 c. extra virgin olive oil 3 T. pine nuts 3 dried plums (prunes), cut into pieces 1/4 c. powdered sugar 1/4 c.ContinueContinue reading “WHITE BALSAMIC VINAIGRETTE”
BROCCOLI AND MUSHROOM ANTIPASTO SALAD
BROCCOLI AND MUSHROOM ANTIPASTO Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette! Serves 6 1 c. olive oil 1/2 c. red wine vinegar 3 lg. garlic cloves, peeled and grated 1 t. mild curry powder 1/2 t. dry mustard salt to taste 1 lg. bunch fresh broccoli 3ContinueContinue reading “BROCCOLI AND MUSHROOM ANTIPASTO SALAD”
MARINATED ANTIPASTO SALAD
MARINATED ANTIPASTO SALAD Fresh mushrooms, sweet onion, artichoke hearts, tomatoes and black olives marinated for 24 hours in a fresh thyme and garlic red wine vinaigrette! Serves 6-8 1 cup extra virgin olive oil 1/2 cup red vine vinegar 2 large garlic cloves, peeled and grated 1 teaspoon dry mustard 1/2 teaspoon salt several dashesContinueContinue reading “MARINATED ANTIPASTO SALAD”
MARINATED LENTIL AND RED PEPPER SALAD
MARINATED LENTIL AND RED PEPPER SALAD Lentils, onions and sweet red peppers tossed with a curry and garlic red wine vinaigrette! Makes 4 cups 1 c. lentils, washed and drained 2-1/2 cups water 1-1/2 cups thinly sliced boiling onions 1 lg. red pepper, diced into 1/4 inch squares 1 c. mild olive oil 1/2 c. redContinueContinue reading “MARINATED LENTIL AND RED PEPPER SALAD”
KIDNEY AND CANNELINI BEAN SALAD
KIDNEY AND CANNELINI BEAN SALAD with red onion and green pepper in a maple syrup flavored red wine vinaigrette! Makes 4 cups 2/3 c. bottled Red Wine Vinaigrette Salad Dressing 1/4 c. real maple syrup, grade A dark amber 1 t. salt freshly ground black pepper 15 oz. can dark red kidney beans, rinsed wellContinueContinue reading “KIDNEY AND CANNELINI BEAN SALAD”
POTATO AND BROCCOLI VINAIGRETTE
POTATO AND BROCCOLI VINAIGRETTEFresh steamed potato cubes tossed with fresh broccoli buds, red apple and rings of red onion in a sweet and sour celery seed and basil dressing!Serves 6 5 med. russet potatoes, peeled and cut into 1/2 inch cubes1/3 c. mild olive oil1 T. hot chili oil3 T. white vinegar1 T. sugar1/2 t.ContinueContinue reading “POTATO AND BROCCOLI VINAIGRETTE”
COUSCOUS ANTIPASTO SALAD
COUSCOUS ANTIPASTO SALAD Steamed couscous and parsley tossed with marinated mushrooms, artichokes, red peppers, tomatoes and onion in a Balsamic garlic vinaigrette! Makes 6-1/2 cups 1-1/2 c. water 1 T. extra virgin olive oil 1/2 t. salt 1 c. couscous (tiny beads of wheat pasta found in most grocery stores and specialty markets) 1/4 c.ContinueContinue reading “COUSCOUS ANTIPASTO SALAD”
ROASTED PEPPER AND TOMATO GRINDER aka SHARON’S ‘MEATBALL’ SUB
ROASTED PEPPER AND TOMATO GRINDER aka SHARON’S “MEATBALL” SUB! Has the taste, feel and look of a meatball grinder. It also eats like one! This recipe is an adjunct to SWEET RED ROASTED PEPPER SPREAD that can be found in the starter/appetizer section. We’ll be using it on these grinders. When you find the timeContinueContinue reading “ROASTED PEPPER AND TOMATO GRINDER aka SHARON’S ‘MEATBALL’ SUB”
SWEET RED ROASTED PEPPER SPREAD
SWEET RED ROASTED PEPPER SPREAD Sweet red roasted peppers, almond crumbles, avocado, black olive and capers. Flavored with coriander, fresh lemon and garlic. A surprise ingredient: grape jelly! Salty, hot and sweet! Serve topped with additional chopped roasted pepper and capers with pan-fried flour tortilla wedges as dippers, or use as a sandwich spread onContinueContinue reading “SWEET RED ROASTED PEPPER SPREAD”
FRIED PEPPER AND EGGPLANT ANTIPASTO SALAD
FRIED PEPPER AND EGGPLANT ANTIPASTO PASTA SALAD The easiest pasta salad in the world! Serve 8 8 oz. elbow macaroni, cooked in boiling salted water till tender; drain, rinse under cold water and drain again to remove all excess water 12 oz. jar Sweet Fried Peppers and Onions by Mancini 7-1/2 oz. can Eggplant AppetizerContinueContinue reading “FRIED PEPPER AND EGGPLANT ANTIPASTO SALAD”
FRIED ZUCCHINI SUBS
FRIED ZUCCHINI SUBS Broiled foot long whole wheat subs spread with marinara sauce. Topped with pan-fried zucchini, fried marinated sun-dried tomatoes, escarole and sliced ripe tomatoes, sprinkled with smoked almond crumbs! Makes 2 subs 2 foot long whole wheat soft sub rolls, cut in half horizontally, and broiled till lightly browned your favorite marinara sauceContinueContinue reading “FRIED ZUCCHINI SUBS”
SHARON’S BRUSCHETTA
SHARON’S BRUSCHETTA Your guests will be talking about this one tomorrow! Now that’s Italian! Makes 17 individual bruschetta hors d’oeuvres Marinated Sun-Dried Tomatoes: Soak 3 oz. sun-dried tomatoes in warm water for 2 hours. Drain well. Place in jar, cover with olive oil. Add 5 or more peeled garlic cloves, thinly sliced. Marinate over night.ContinueContinue reading “SHARON’S BRUSCHETTA”
SUN-DRIED TOMATO ANIMAL-FREE MAYONNAISE
SUN-DRIED TOMATO ANIMAL-FREE MAYONNAISE A creamy spread with sun-dried tomatoes and walnuts.Great for veggie and animal-free burger sandwiches! Use in place of mayonnaise! Makes 1-1/2 cups 1 oz. sun-dried tomatoes Place sun-dried tomatoes in bowl and cover with heated water. Let stand at room temperature for 2 hours. Drain well. 1/3 c. walnut halves 1ContinueContinue reading “SUN-DRIED TOMATO ANIMAL-FREE MAYONNAISE”
CHEF DAVIES-TIGHT™ 