$ The POWER OF PAINFUL PLEASURES. It Tastes So Good It Hurts! Cooking ANIMAL-FREE Rewards Itself. A New High In Satisfaction Guarantee Awaits.
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
MY IMMUNE BOOSTER SOUP This soup is a complete meal. You'll walk away thinking you'll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the … Continue reading MY IMMUNE BOOSTER SOUP
ONION MUSHROOM WINE SOUP Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings! Makes 18 cups CARAMELIZED ONIONS: 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut … Continue reading ONION MUSHROOM WINE SOUP
SMOKY LAZY PIEROGI Lazy, crazy good! Not your tradtional lazy pierogi - sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick's Bac'n Pieces and I'm no longer in hog heaven - I'm in animal-free culinary … Continue reading SMOKY LAZY PIEROGI
POPEYE SOUP Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum's Gluten Free All Natural Brown Rice Pasta Shells. WOW! Makes 25 cups 17 c. water 2 lbs. fresh spinach 1 T. garlic powder 1 T. ground coriander 1 T. onion … Continue reading POPEYE SOUP
AFC SWEET MEAT SAUCE © Secret Asian Woman Sauce. Use to sauce your veg meats, side dish veggies and stir-fries. Tastes the meat of the seed! No animal here! Makes 3-1/2 cups 3 c. water 1/4 c. unsulphured molasses 1/4 c. ready-to-use chopped garlic (Gia Russa brand contains no preservatives, oil or salt) 3 … Continue reading AFC SWEET MEAT SAUCE ©
HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I've ever tasted! Makes 24 cups 20 c. water 12 firmly packed c. … Continue reading HOT AND SOUR CAULIFLOWER SOUP
PINEAPPLE BEAN SALSA SOUP - or dip This is my gazpacho - upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips! Makes 9 cups 16 oz. … Continue reading PINEAPPLE BEAN SALSA SOUP – or dip
MAPLE MUSTARD MAYO SALAD DRESSING A deliciously simple, creamy dressing for green salads! Makes 3/4 cup 1/3 c. Just Mayo - plain (or any other veg mayo) 2 T. Grade A maple syrup 2 T. prepared yellow mustard 2 T. white Balsamic vinegar 2 T. prepared yellow mustard 1 t. dried tarragon garlic powder to … Continue reading MAPLE MUSTARD MAYO SALAD DRESSING
VEG SAUSAGE & PINEAPPLE GREEK PITA Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A 'take it to the bank' sandwich! Makes 1 sandwich 14 oz. tube Gimme Lean Veggie Sausage by Lightlife - break off enough for 1 sandwich, about 1/4 … Continue reading VEG SAUSAGE & PINEAPPLE GREEK PITA
VEGGIE FLATBREAD ROLL UPS Flatout flatbread spread with a green peppercorn and caper aioli. Topped with steamed fresh green beans, asparagus and spinach. Sprinkled with smoked paprika, then rolled up and pan-fried till browned and crisped. A perfect veggie roll up! Makes as many as you want Make the aioli first: GREEN PEPPERCORN AND … Continue reading VEGGIE FLATBREAD ROLL UPS
3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups 1 c. cashew pieces 1/2 c. … Continue reading ROASTED BEET SALAD
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
GREEN PEPPERCORN AND CAPER AIOLI SAUCE Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli! Serve as you would any other aioli. I chose steamed veggies: green beans, spinach and asparagus! Impressive! … Continue reading GREEN PEPPERCORN AND CAPER AIOLI SAUCE
SMOKY PAPRIKA TOFU SUBS Super firm sprouted tofu coated with a smoky paprika dry rub, then baked in extra virgin olive oil. Served on a broiled sub roll with a dry rub and horseradish dairy-free cream cheese spread, fresh spinach and tomato! Makes 4 Preheat oven to 400 degrees 12 oz. pkg. super firm Tofu … Continue reading SMOKY PAPRIKA TOFU SUBS
ROASTED CAULIFLOWER SPINACH SALAD A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower head - cut … Continue reading ROASTED CAULIFLOWER SPINACH SALAD
FOOT LONG CHEEZY SUB A foot long broiled sub roll smeared with hummus, then layered with Daiya Cheddar Cheese Shreds, kumato slices (dark tomatoes), Pickled Roasted Yellow Peppers and Kalamata olive halves. Topped with fresh spinach! Makes 1 1, foot long tough-skinned sub roll; cut in half from end to end, leaving a small hinge … Continue reading FOOT LONG CHEEZY SUB
FOOT LONG CHIK'N SUB Pan-fried Boca Original Chik'n Veggie Patties on a broiled tough-skinned foot long sub roll with Caponata Babaganoush and mustard as condiments. Layered with Pickled Roasted Yellow Peppers, fresh spinach and sweet onion! Makes 1 1 pkg. Boca Original Chik'n Veggie Patties - pan-fried as directed on pkg. or to your liking - use … Continue reading FOOT LONG CHIK’N SUB
TOFU GRAVY SCRAMBLE Silken tofu scrambled with fresh blanched spinach and sweet mini pepper wine gravy! Perfect for a brunch main dish. Feel like a breakfast brunch sandwich instead? Spoon the scramble into soft sub rolls broiled till crispy on the insides! Serves 4 Make the gravy recipe listed below 2-3 days before you plan … Continue reading TOFU GRAVY SCRAMBLE
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
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
SPINACH RICE MOLDS with a roasted pepper and sun-dried tomato white wine sauce with orange zest! Delightfully refreshing with a subtle cheesy flavor! Serves 4-6 9 oz. bag fresh flat leaf spinach Sauce: 2 c. diced sweet red roasted peppers including a little bit of the liquid from the peppers 12 plain sun-dried tomatoes 2 lg. … Continue reading SPINACH RICE MOLDS
PAN-FRIED TOFU MADE ELEGANT Yes, fried tofu rises in the ranks to achieve elegance! The salty crispiness of some edges of the Silken tofu against the unsalted spinach and tangy of the creamy Sabra roasted pepper hummus achieves perfection! Serves 3 16 oz. bag fresh prewashed spinach, steamed in a little water till wilted, then … Continue reading PAN-FRIED TOFU MADE ELEGANT
EASY SIDE DISH SPINACH Fresh spinach steamed in a little water 3-5 minutes. Drained, plated, then drizzled with extra virgin olive oil, a few squirts of fresh lemon, a little salt and freshly ground pepper. Served with a lemon wedge and Kalamata olive! Easy, quick and delicious! Serves 4 - 6 2 bags fresh prewashed … Continue reading EASY SIDE DISH SPINACH
SPINACH MUSHROOM AVOCADO SALAD Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant! Makes 4 main dish salads or 6 side salads 6 oz. bag fresh baby spinach 8 oz. fresh white mushrooms, sliced 1/2 jar red roasted peppers, … Continue reading SPINACH MUSHROOM AVOCADO SALAD
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
POTATO PIEROGI BENEDICT The potato pierogi acts like the egg in this special version of 'eggs' Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce! Serves 4 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti … Continue reading POTATO PIEROGI BENEDICT
THREE GREEN STEW KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork! Makes 17 cups 6 c. water 16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut) 16 oz. bag fresh-cut turnip greens … Continue reading THREE GREEN STEW
SPINACH BENEDICT SALAD Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make a Veggie Eggs Benedict, which would require a stove, a toaster and a blender. When the lights went out at Kirby Manor and I had … Continue reading SPINACH BENEDICT SALAD
FRIED VEGGIE BOLOGNA SANDWICH Toasted English muffin spread with veggie mayonnaise and mustard. Layered with red roasted pepper, fried veggie bologna, iceberg lettuce and fresh spinach. Sprinkled with fresh cracked pepper. Five minutes from start to finish. Sink your teeth into satisfaction and make your taste buds happy! Makes 1 sandwich 1 English muffin, lightly … Continue reading FRIED VEGGIE BOLOGNA SANDWICH
ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce! Serves 6 Preheat oven to 375 degrees Roasted beets. Make … Continue reading Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce
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
SHARON'S WILTED SPINACH SALAD Fresh spinach and walnut pieces dressed with a warm sweet and sour soy bacon, Kalamata olive, garlic, roasted pepper, Balsamic and Dijon mustard dressing! Salad Serves 4-6; Dressing makes 2 cups 1 pkg. fresh, crinkly spinach, washed, crisped, dried and torn into bite-sized pieces 1/3 c. walnut pieces, coarsely crushed, not … Continue reading SHARON’S WILTED SPINACH SALAD
THE QUEEN OF KINGS POTATO SALAD Nobody has tasted a potato salad quite like this. The ultimate in flavor and texture! Definitely a WOW dish! Makes 17 cups 2 T. olive oil 2 lg. sweet onions or 4-6 sm. yellow onions, peeled, cut in half from end to end, then in half again, then cut crosswise … Continue reading THE QUEEN OF KINGS POTATO SALAD
SAUTEED SWISS CHARD A light sweet and sour flavored Swiss chard with sweet cooked onion! Serves 8 1/2 stick margarine 1 lg. red onion, peeled, cut in half from top to bottom, then crosswise into thin half rings 2 T. light brown sugar 2 bunches fresh Swiss chard, washed, and bottom 2/3rds of stems removed … Continue reading SAUTEED SWISS CHARD
PUREE OF SPINACH A thick, creamy, brilliant green puree of spinach flavored with garlic, mushroom, onion and dill. This Puree Of Spinach melts in your mouth! Serves 4 10 oz. pkg. froz. chopped spinach, steamed till thawed and hot, but still bright green, then drained 1 T. extra virgin olive oil 2 lg. garlic cloves peeled … Continue reading PUREE OF SPINACH
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
SWEET MUSTARD COLLARD GREENS AND CABBAGE Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles! Makes 6-8 main dish servings, or 12 or more side dish servings 2 lg. bunches fresh collard greens; wash well and remove soiled leaves; lay each leaf flat on the … Continue reading SWEET MUSTARD COLLARD GREENS AND CABBAGE
SHARON’S HAPPY FAMILY RICE Jasmine rice combined with fresh spinach, grilled cubanella peppers and sautéed onion, celery and shredded carrot. Served as rice molds with a green peppercorn and thyme gravy sauce! Serves 6-9 9 oz. bag fresh spinach, washed, then steamed till tender and still bright green; when done, place steamer insert in a … Continue reading SHARON’S HAPPY FAMILY RICE
COOKED FRESH COLLARD GREENS Simply boiled till tender produces the best results for collard greens. Sweet, tender and delicious! This is the way cooked collard greens should look! Serves 6 3 bunches fresh collard greens Wash greens, removing any soiled leaves, then cut off stems flush with leaf. Cut out each stalk, running up into … Continue reading COOKED FRESH COLLARD GREENS