STIR-FRIED SPROUT AND SPAGHETTI Cooked thin spaghetti tossed with garlic, sugar and soy sauce. Tossed with a stir-fry of fresh celery, cabbage, onion, carrot matchsticks and mung bean sprout. Seasoned with garlic, smoke and fresh cilantro. Served from the skillet with a green scallion garnish! Simple, delicious, satisfying – even cold! Serves 6 2 T.ContinueContinue reading “AFC Stir-Fried Sprout And Spaghetti”
Category Archives: MY SAUTES & STIR FRYS
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, slicedContinueContinue reading “TOFU AND VEGGIE SAUTE”
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. freshContinueContinue 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, coredContinueContinue 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 sitContinueContinue 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 byContinueContinue 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 GingerContinueContinue 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 juiceContinueContinue 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 removedContinueContinue 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 butContinueContinue 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 toContinueContinue 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 grainContinueContinue 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, thenContinueContinue 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 isContinueContinue 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 2ContinueContinue 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 pepperContinueContinue 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 aContinueContinue 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 andContinueContinue 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,ContinueContinue reading “PINEAPPLE, VEGGIES AND BEAN SAUTE”
CHEF DAVIES-TIGHT™ 