AFC BREAKFAST WIENER ROLL for Steph

"Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I've been having cereal before work, but I'm hungry an hour later, plus it's so bland. If you come up with anything as simple as and similar to the burrito send them my way :)" Nothing I like … Continue reading AFC BREAKFAST WIENER ROLL for Steph

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SAFFRON YELLOW PEPPER RICE

SAFFRON YELLOW PEPPER RICE Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice! Makes 9 cups 3 c. water 1 t. sea salt 2-3 pinches saffron stigmas 3 c. parboiled long grain golden Canilla … Continue reading SAFFRON YELLOW PEPPER RICE

CRANBERRY BLACK BEAN SALSA

CRANBERRY BLACK BEAN SALSA Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foam (I used Goya brand) 15.5 oz. jar … Continue reading CRANBERRY BLACK BEAN SALSA

PICKLE PEANUT BUTTER TORTILLA ROLL

PICKLE PEANUT BUTTER TORTILLA ROLL Easy to make, cheap, and fun to eat! Makes 1 1, 9 inch flour tortilla creamy peanut butter prepared yellow mustard freshly ground black pepper 2 long slices kosher dill pickle oil for frying Heat a skillet over medium heat. Place tortilla in skillet, just a few seconds to warm … Continue reading PICKLE PEANUT BUTTER TORTILLA ROLL

WILD PINTO BEAN SOUP with fried garlic tortillas

WILD PINTO BEAN SOUP with fried garlic tortillas Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won't know if they're eating meat or not, and won't care, this is it! Makes 20 cups Soup: 2 c. dried pinto beans 9 c. water 2 t. … Continue reading WILD PINTO BEAN SOUP with fried garlic tortillas

ENERGIZER BREAKFAST BURRITO

ENERGIZER BREAKFAST BURRITO A charred tortilla spread with peanut butter and orange marmalade. Topped with fresh banana slices, raw rolled oats and cashew crumbles. Sprinkled with cinnamon. Roll and eat! Makes 1 1, 8 inch flour tortilla peanut butter orange marmalade fresh banana slices raw rolled oats cashew crumbles (place 1-2 cups cashews in food … Continue reading ENERGIZER BREAKFAST BURRITO

VEGGIE BURGER SPINACH TORTILLA WRAP

VEGGIE BURGER SPINACH TORTILLA WRAP Spinach tortilla wraps take your favorite veggie burger sandwich to a new level! For this one we use lettuce, tomato, onion with veggie mayo and mustard! Makes 1 oil for frying your favorite veggie burger 1, 12 inch spinach tortilla - at room temperature veggie mayonnaise prepared yellow mustard shredded … Continue reading VEGGIE BURGER SPINACH TORTILLA WRAP

FRIED TOFU TOMATO BASIL WRAPS

FRIED TOFU TOMATO BASIL WRAPS Tomato basil wraps layered with veggie mayo and cheese, pan-fried tofu blocks, fresh tomato, shredded lettuce and a drizzle of mustard! Can be wrapped in two ways! Makes up to 8 12 oz. pkg. extra-firm, water-packed tofu (I used House Foods brand), rinsed, patted dry, then cut into 12 equal … Continue reading FRIED TOFU TOMATO BASIL WRAPS

BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS

BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS Charred flour tortillas filled with caramelized zucchini, mushroom and onion. Topped with barbecue veggie chicken, then sprinkled with a fresh garlic-parsley mash! Wow! Tastes like you cooked it over a camp-fire! Makes 6-8 Veggie Saute: 4 T. margarine 8 oz. baby bella (crimini) mushrooms, sliced 1 lg. sweet onion … Continue reading BARBECUE VEGGIE CHICKEN ZUCCHINI MUSHROOM FAJITAS

VEGGIE FAJITA WRAPS

VEGGIE FAJITA WRAPS Caramelized onion, mushrooms, peppers and carrot matchsticks wrapped in a spinach flour tortilla with dairy-free Swiss cheese, shredded lettuce and chopped tomato! Makes 4 big ones Sauteed veggies: 2-3 T. olive oil 1 fresh sweet onion - cut ends off, cut in half from end to end, peel, then cut crosswise into … Continue reading VEGGIE FAJITA WRAPS

HUMMUS VEGGIE HOT DOG BURRITO

HUMMUS VEGGIE HOT DOG BURRITO Charred tortilla spread with hummus, topped with a pan-fried veggie hot dog spread with mustard. Then topped with chopped dill pickle, chopped fresh tomato and chopped onion. Roll and eat! Makes as many as you want Per burrito: 1, 6 inch flour tortilla your favorite hummus 1, pan-fried veggie hot … Continue reading HUMMUS VEGGIE HOT DOG BURRITO

VEGGIE BLT TORTILLA WRAPS

VEGGIE BLT TORTILLA WRAPS Vegenaise combined with soy bacon bits provides the mayo and the 'bacon'. Layered with fresh, ripe roma tomatoes and crisp cuts of hearts of romaine, a little shaved sweet onion, a little fresh cracked pepper and you have a perfect veggie BLT wrapped in a charred tortilla! Makes as many as … Continue reading VEGGIE BLT TORTILLA WRAPS

VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS

VEGGIE SAUSAGE AND SCRAMBLED EGG BURRITOS Pan-fried veggie sausage, caramelized onion and tofu scrambled eggs served in a charred tortilla wrap spread with ketchup and mustard! Garnish with fresh tomato slices or red and green grapes! Makes 4 cups filling or 8, 1/2 cup servings for 8, 6 inch flour tortillas 2 T. olive oil … Continue reading VEGGIE SAUSAGE & SCRAMBLED EGG BURRITOS

MUSHROOM AND SPINACH QUESADILLAS

MUSHROOM AND SPINACH QUESADILLAS Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish!  2 large or 4 small servings 4 oz. soy cream cheese, plain (I used Tofutti brand) 3 … Continue reading MUSHROOM AND SPINACH QUESADILLAS

APPLE DATE COOKIES

APPLE DATE SPICE COOKIES with sliced almonds. Drizzled with lemon icing! Makes 3-1/2 dozen Preheat oven to 375 degrees 1/2 c. trans fat-free margarine 1/2 c. sugar 1 c. whole dates, finely chopped 1 t. vanilla extract 1 t. baking soda 1/2 t. salt 1/4 c. finely ground flax seed 1/4 c. unfiltered, pure pressed … Continue reading APPLE DATE COOKIES

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

SCRAMBLED TOFU EGG TORTILLAS

SCRAMBLED TOFU EGG TORTILLAS Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4 BURNT ONION SCRAMBLED TOFU EGGS: 12.3 oz. pkg. … Continue reading SCRAMBLED TOFU EGG TORTILLAS

CURRY REFRIED BEAN AND ROASTED PEPPER DIP

CURRY REFRIED BEAN AND ROASTED PEPPER DIP Vegetarian refried beans combined with salsa, sweet red roasted peppers and curry. Served with tortilla chips! Makes 3 cups 16 oz. can Vegetarian Refried Beans (El Paso brand is gluten-free) ¾ c. mild or medium salsa (Tostito brand is gluten-free) 7 oz. jar sweet red roasted peppers, cut … Continue reading CURRY REFRIED BEAN AND ROASTED PEPPER DIP

CREAMY BEAN AND SALSA DIP

CREAMY BEAN AND SALSA DIP Pinto beans, tofu, picante sauce, fresh cilantro, garlic and basil blended till creamy. Garnished with additional fresh cilantro and served with tortilla chips. Low fat! Makes 4 cups 12.3 oz. soft Silken type tofu, rinsed and drained 1 c. picante sauce (mild or medium) (Pace brand is gluten-free) 15 oz. … Continue reading CREAMY BEAN AND SALSA DIP

BLACK BEAN SALSA DIP

BLACK BEAN SALSA DIP Black beans, salsa and cilantro. Served with tortilla chips. Can’t get much simpler than that for a special occasion hors d’oeuvre! Makes a little over 2 cups 15 oz. can black beans, partially drained ½ c. salsa of choice (Tostito brand is gluten-free) ½ c. fresh cilantro leaves, chopped (no stems) … Continue reading BLACK BEAN SALSA DIP

HOT AND SPICY BLACK BEANS

HOT AND SPICY BLACK BEANS A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme! Makes 6-1/2 cups 2, 15 oz. cans black beans 11 oz. can vacuum packed whole kernel corn, or 17 oz. can whole kernel corn, drained 14-1/2 oz. … Continue reading HOT AND SPICY BLACK BEANS

CHILI BEANS WITH ROASTED PEPPERS AND CORN

CHILI BEANS WITH ROASTED PEPPERS AND CORN Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon! Makes 6 cups 3 T. extra virgin olive oil 1 c. diced sweet onion 7 oz. jar sweet red roasted peppers, diced 17 oz. can whole kernel corn … Continue reading CHILI BEANS WITH ROASTED PEPPERS AND CORN

SERRANO CHILI NUT SPREAD

SERRANO CHILI NUT SPREAD Walnuts, cashews and smoked almonds processed with pickled Serrano chilies, cracked pepper and extra virgin olive oil to produce a creamy whipped sensation! Makes 3 cups 8.5 oz. can whole cashew; I used Nice! Brand 1 c. Diamond Smokehouse Almonds (is gluten-free) 5 oz. pkg. walnut halves ½ c. water 1 … Continue reading SERRANO CHILI NUT SPREAD

SHARON’S DELUXE SPANISH RICE MOLDS

SHARON’S DELUXE SPANISH RICE MOLDS Walnut Jasmine rice combined with a sauté of onion, celery, green pepper and carrot. Pickled Serrano peppers, fresh cilantro and salsa add the zest to this special rice. Served with a smokey coriander and fresh cilantro tomato sauce! Serves 6-9 3 c. water ½ c. walnut crumbles: place 2 cups … Continue reading SHARON’S DELUXE SPANISH RICE MOLDS

BAKED CREAMY REFRIED BEAN SPREAD

BAKED CREAMY REFRIED BEAN SPREAD with seasoned greens, soy sour cream and pickled Serrano peppers. Topped with chopped tomato, cilantro and soy sour cream. Served with fresh flour tortilla wedges! Makes 3-1/3 cups spread 14 oz. can Seasoned Southern Style Mixed Greens; drain, then wrap in tofu cloth and twist/squeeze to remove all excess liquid … Continue reading BAKED CREAMY REFRIED BEAN SPREAD

CREAMY GUACAMOLE

CREAMY GUACAMOLE with tomato, soy sour cream, fresh garlic, cilantro and pickled Serrano peppers! Makes 1-1/3 cups 2 ripe Hass avocados, pitted and peeled 2 lg. garlic cloves, peeled and finely chopped ½ c. finely diced fresh Roma tomatoes 2 t. finely chopped pickled Serrano peppers ¼ t. sea salt ¼ t. sugar 2 T. … Continue reading CREAMY GUACAMOLE

MEXICAN SLOPPY JOE ROTINI

MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clump … Continue reading MEXICAN SLOPPY JOE ROTINI

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots including … Continue reading SLOPPY JOE CHILI BEAN SOUP

MEXICAN CORN SALAD

MEXICAN CORN SALAD Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette! Serves 6-8 12 oz. can vacuum packed whole kernel corn, or 17 ounce can whole kernel corn, drained 2 c. diced fresh Roma (Italian plum) tomatoes 1 sweet … Continue reading MEXICAN CORN SALAD

PINTO BEAN SALAD

 PINTO BEAN SALAD Pinto beans, fresh Roma tomatoes and red onion marinated in an extra virgin olive oil and Balsamic vinegar dressing seasoned with garlic and basil! Serves 5 1/2 c. extra virgin olive oil 1/4 c. balsamic vinegar 1 T. sugar 1/2 t. salt several shakes black pepper 1/4 t. garlic granules 1/2 t. … Continue reading PINTO BEAN SALAD

PERFECT PAELLA

PERFECT PAELLA Eggplant, roasted peppers, sun-dried tomatoes and mushroom simmered in a herb, spice and Sake tomato broth with brown rice and saffron. Perfect in every way! Done the old-fashioned way! Makes 12 cups 1/4 c. extra virgin olive oil 4 c. unpeeled fresh eggplant cubes, 1/2 inch cubes (no larger) 8 oz. fresh button … Continue reading PERFECT PAELLA

SPICY CUMIN CORN CHOWDER

 SPICY CUMIN CORN CHOWDER flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth! Makes 17 cups 7-8 Yukon Gold potatoes, peeled, cut into 1/2 inch cubes, rinsed and drained 8 cups water 1 T. salt 1/2 stick margarine 2 T. extra virgin olive oil … Continue reading SPICY CUMIN CORN CHOWDER