ANIMAL-FREE CUISINE by THE ANIMAL-FREE CHEF ~ Spanning Five Decades ~ Over 800 Original Recipes ENGINEERED by CHEF SHARON DAVIES-TIGHT
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
Continue reading “MARINARA MARINARA”
CASHEW PAPRIKASH CHEESE SAUCE
An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look!
Makes 4 cups Continue reading “CASHEW PAPRIKASH CHEESE SAUCE”
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
ROASTED BEET STEAKS
This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!
Serves 4
MADEIRA MARINARA
A rich but impressively light marinara flavored with Madeira wine, fresh garlic, rosemary and tarragon! Served over spiralized zucchini noodles!
Makes about 8 cups
MOSCATO GRAPE SAUCE
from SECRET ASIAN WOMAN Sauce Collection
Use to sauce veggies and veg meats. Also makes an elegant salad dressing for greens, fruit and veggies!
Makes 3-1/4 cups
STRAWBERRY MUSTARD SAUCE
from SECRET ASIAN WOMAN Sauce Collection
A light sweet sour strawberry mustard sauce for stir-fries and veggie meats!
Makes 3-3/4 cups
BLOOD SAUCE
I had a hankering for the blood – yours – but knew the urge to be a displaced, misplaced, life-ending genetic marker needing repression, so instead I went for the plant – ahhh – so good to be home where I belong! Cheers!
Makes 1-1/2 cups
SESAME PRUNE SAUCE
Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious!
Makes 4-1/2 cups
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
STEVE’S GARLIC GINGER MARINARA
A whole bulb of garlic and a big thumb of ginger go into this herb and spice red wine marinara sauce! Lots of heat from the ginger. Nice heat!
Makes 6 cups
CRANBERRY BEET GRAVY
A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful!
Makes 5-1/2 cups
KALAMATA RED GRAVY
Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike!
Makes about 4 cups
SMOKY CRANBERRY MUSTARD SAUCE
A perfect holiday – or any day – sauce to spoon over bread stuffing, cabbage/sauerkraut or potato pierogi, veggie meats, potatoes of all kinds! It’s so simple, yet so tasty, enhancing anything you put it over!! A must have for the holiday season!
Makes 2-2/3 cups
SWEET BEET TOMATO SAUCE
A sweet, smoky, light, tomato sauce! Perfect for fine pastas! The beets add beautiful texture and flavor dimensions, plus added nutritional benefit. Beets and tomatoes? You betcha’!
Makes 4-1/2 cups
AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE
Bite-size rigatoni topped with a smoky garlic tomato sauce, followed by a saute of veggie sausage, green and sweet red pepper. Sprinkled with fresh ginger sticks! A must have once a week meal at home or restaurant!
Serves 6 with extra sauce
MIYOKO RATATOUILLE FOR SUB OR PASTA
Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta!
Makes 11 cups
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
MAHALO MOLE
Go Max Go vegan candy bars processed with green chilies as a base for this potato and pink bean mole. Sauteed peppers and onion combined with red wine, smoky paprika and thyme, then cooked till fatty and meaty flavors and textures are achieved completes the deal! Served with escarole lettuce and kumatoes drizzled with extra virgin olive oil. Wow!
Serves 4-5
GINGER BEER BANANA CREAM SAUCE
Alcohol-free, gluten-free, creamy, frothy sauce to pour over fresh fruit. Tastes so good you could drink it!
Makes 3 cups
BLUE DIAMOND WASABI PESTO
Blue Diamond Almonds BOLD Wasabi & Soy Sauce flavor blended with garlic, fresh cilantro, grape seed oil and vinegar! WOW! Serve over pasta, pierogi, ravioli, green beans or as a thin hors d’oeuvre dipping sauce for Pasta Chips!
Makes 2-1/4 cups
TOMATO SAFFRON SAUCE OVER PIEROGI
with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!
Makes approx. 6 cups sauce
SWEET MINI PEPPER GRAVY
with fresh mushroom, red and white wines! An all-purpose gravy. Serve it over pasta, rice, as a hot knife and fork sub sandwich, on a toasted English muffin, in a tofu scramble! Or, serve in bowls with a side of your favorite ‘cutting board’ bread for dunking!
Makes approx. 5-1/2 cups
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
CITRUS CREAM SAUCE
A great sauce for Eggless Benedict or drizzled over steamed veggies!
Makes 2-1/2 cups
GREEK OLIVE AND MUSHROOM TOMATO SAUCE
Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!
Makes 9 cups sauce
MUSTARD TARRAGON RED WINE SAUCE
Grey Poupon Rouge Mustard is the highlight of this savory tarragon, garlic and red wine sauce. Simmered with sauteed peppers, onion and mushroom. Serve over veggie meats, pasta, rice or mashed potatoes!
Sauce makes 4 cups
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
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”
BASIC NON-DAIRY WHITE SAUCE
A basic white sauce using Rich’s Non-Dairy Creamer for all your savory white sauce needs!
Makes 2-1/3 cups Continue reading “BASIC NON-DAIRY WHITE 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 Continue reading “SAFFRON ROASTED PEPPER CREAM SAUCE”
EGG-FREE HOLLANDAISE SAUCE
A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce!
Makes a little more than 1 cup Continue reading “EGG-FREE HOLLANDAISE SAUCE”
LEMON HORSERADISH SAUCE
with chopped parsley, roasted peppers, garlic and tarragon! Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven!
Makes 2-1/2 cups
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
CREAMY MUSTARD MINCEMEAT SAUCE
with fresh red grapes, maple syrup, a hint of smoke, fresh rosemary and soy sour cream. All sweet and sour sauces don’t have to be Asian influenced. This is sweet and sour American style!
Makes enough to cover a large vegetable stir-fry
