TOFU AND VEGGIE SAUTE

TOFU AND VEGGIE SAUTE Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish! Serves 6 2-3 T. extra virgin olive oil 2 med.-sm. yellow onions, diced 1 lb. button mushrooms, sliced … Continue reading TOFU AND VEGGIE SAUTE

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MUSHROOM SEITAN SAUTE

MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles 3 T. margarine(I used Smart Balance vegan) 1 lb.  fresh … Continue reading MUSHROOM SEITAN SAUTE

VEGGIE SAUSAGE ASIAN TUMBLE

VEGGIE SAUSAGE ASIAN TUMBLE A stir-fry of peppers, onion, bok choy and sugar peas with veggie soy sausage. Fresh turmeric root adds an earthy flavor. Tossed with tofu macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed. Makes 4-6 servings 2 T. sesame oil 1 jumbo green pepper, cored … Continue reading VEGGIE SAUSAGE ASIAN TUMBLE

24 CARROT GOLD

 24 CARROT GOLD Steamed baby carrots sauteed till charred. Briefly cooked in a Cream Of Coconut Fresh Lime Glaze. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had! Serves 4-6  Carrots: 1 lb. baby carrots Steam carrots till tender-soft, but not mushy. Transfer to bowl and let sit … Continue reading 24 CARROT GOLD

BARBECUE VEGGIE HASH

BARBECUE VEGGIE HASH Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce! Makes 7 cups 9 russet potatoes (the kind that come in 5-10 lb. bags), washed, placed in a large pot with water to cover by … Continue reading BARBECUE VEGGIE HASH

CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES

CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce! Serves 2 with leftovers Cocoa Ginger … Continue reading CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES

ZUCCHINI AND SAFFRON

ZUCCHINI AND SAFFRON Thin rounds of zucchini sauteed with sweet onion, garlic, juice of fresh orange and saffron! Serves 4 2 T. extra virgin olive oil 2 garlic cloves, peeled and finely chopped 1/2 lg. sweet onion, cut thinly into half rings 2 med. zucchini, 6 inches long, sliced into 1/8 inch thick rounds juice … Continue reading ZUCCHINI AND SAFFRON

ZUCCHINI AND KALAMATA OLIVE

ZUCCHINI AND KALAMATA OLIVE Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic! Serves 4 1 T. extra virgin olive oil 2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 - 3/8 inch wide strips) 4 Kalamata black olives, pits removed … Continue reading ZUCCHINI AND KALAMATA OLIVE

SAUTEED ASPARAGUS

SAUTEED ASPARAGUS Fresh steamed asparagus sauteed with fresh mushroom, then tossed with fresh tomato and a splash of lemon. A simple and delicious way to serve asparagus as a side dish! Serves 2 1 bunch fresh asparagus, bottom 3rd of stalks removed and discarded, remainder cut into 1 inch lengths, then steamed till tender but … Continue reading SAUTEED ASPARAGUS

CABBAGE AND SPINACH SAUTE

CABBAGE AND SPINACH SAUTE Fresh green cabbage and spinach sauteed with sweet onion in a light cilantro and poultry seasoning non-dairy cream sauce! Serves 6 3 T. margarine 1 med. sweet onion, cut in half from top to bottom, then crosswise into thin half rings 1-3/4 lb. green cabbage, cut into quarters from top to … Continue reading CABBAGE AND SPINACH SAUTE

SAFFRON RICE WITH SAUTEED VEGETABLES

SAFFRON RICE WITH SAUTEED VEGETABLES Saffron rice molds surrounded with fresh mushroom, green pepper, sweet onion and Roma tomatoes sautéed in extra virgin olive oil, garlic, basil and tarragon, mixed with a saffron non-dairy cream! Serves 4 1-1/4 c. water 2 t. margarine ½ t. salt 1/8 t. finely crushed saffron 1 c. long grain … Continue reading SAFFRON RICE WITH SAUTEED VEGETABLES

SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES

SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES Sauteed green peppers, green cabbage and sweet onion simmered in a light tarragon tomato sauce. Served over creamy curry mashed potatoes! Serves 6-8 3 T. margarine ½ lg. sweet onion, cut thinly into half rings 1 lg. green pepper, cut lengthwise, from top to bottom, into 6ths, then … Continue reading SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES

STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE

STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE  Fresh broccoli and onion strips stir-fried in sesame oil and garlic till tender-crisp. Combined with sweet and sour pineapple soy sauce seasoned with just a hint of cloves and red cayenne pepper! Serves 4-5 20 oz. can pineapple chunks, with liquid ¼ c. soy sauce (Kikkoman's is … Continue reading STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE

AUTUMN SKILLET

AUTUMN SKILLET Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious! Makes 10 cups ¼ c. extra virgin olive oil 8 oz. fresh, white mushrooms, sliced into 3/8 inch wide slices (sort of thick) 1-1/2 c. peeled, cut sweet onion, ½-3/4 inch squares 2 … Continue reading AUTUMN SKILLET

DOWN HOME FRIES

DOWN HOME FRIES This is a different way to fry potatoes. Brown bag it! Serves 4 2 T. margarine 2 T. extra virgin olive oil 4 med. russet potatoes, peeled, rinsed and diced into 1/2 inch cubes 1 sm. green pepper, diced into 1/2 inch squares 1/4 t. garlic powder 3/4 t. salt black pepper … Continue reading DOWN HOME FRIES

STEVE’S SKILLET STEWED TOMATOES AND ASPARAGUS

STEVE’S SKILLET TOMATO AND ASPARAGUS Steamed asparagus briefly sautéed in extra virgin olive oil, ginger and garlic. Combined with stewed tomatoes, fennel, tarragon and allspice. So simple and refreshing. Good way to start a diet! Makes 3 cups ⅔ lb. fresh asparagus; wash, cut lower ⅓ of stems off and discard or save for a … Continue reading STEVE’S SKILLET STEWED TOMATOES AND ASPARAGUS

SUMMER SQUASH SAUTE

SUMMER SQUASH SAUTE with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil! Makes 10 cups 2 T. extra virgin olive oil 2 lg. sweet onion; cut off ends, cut in half from end to end, peel and … Continue reading SUMMER SQUASH SAUTE

PINEAPPLE, VEGGIES AND BEAN SAUTE

PINEAPPLE, VEGGIES AND BEAN SAUTE Sautéed peppers, onions and cabbage with cashews and carrots. Mixed with vegetarian baked beans and pineapple chunks. Seasoned with coriander, garlic and mint. Sweet, zesty and fragrant! Makes 6 servings 3 T. extra virgin olive oil 1 lg. sweet onion; cut off ends, cut in half from end to end, … Continue reading PINEAPPLE, VEGGIES AND BEAN SAUTE