A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL 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 a chance to … Continue reading A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

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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 cast … Continue 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 that … Continue 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 3 T. Thrive Algae Oil 28 oz. can tomato puree 28 oz. can whole Italian plum … Continue reading MARINARA MARINARA

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 Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3 … Continue reading SHARON’S MANICOTTI

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. sea … Continue 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 and … Continue 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 cut … Continue reading PORTOBELLA SHITAKE PASTA

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 Preheat oven to 400 degrees 1 lb. tortiglioni dried pasta … Continue reading ITALIAN MAC & CHEESE

AFC BLOOD RED ITALIAN SAUSAGE BURGER

AFC BLOOD RED ITALIAN SAUSAGE BURGER© 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 and serve! Perfectly … Continue reading AFC BLOOD RED ITALIAN SAUSAGE BURGER

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.) can … Continue 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, … Continue 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. ground … Continue 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. lemon … Continue 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. fresh … Continue 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, … Continue 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. … Continue 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 in … Continue 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) … Continue 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, … Continue 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 on … Continue 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 6 … Continue 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. baby … Continue 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 on … Continue 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 cups … Continue 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 squares … Continue 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 and … Continue reading IMPERIAL CREAMED SPINACH

SAFFRON ROASTED PEPPER CREAM SAUCE

SAFFRON ROASTED PEPPER CREAM SAUCE 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 sliced mushrooms; drain … Continue reading SAFFRON ROASTED PEPPER CREAM SAUCE

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: You … Continue 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. … Continue 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 3 … Continue 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 liquid … Continue 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 from … Continue 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 1/4 … Continue 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 1 … Continue 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, … Continue 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 ruler … Continue 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. firmly … Continue 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. … Continue 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 make … Continue reading OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD