Pink Lentil Cream

PINK LENTIL CREAM Serve as an elegant first course appetizer soup, use as gravy or a thickener for other sauces instead of cornstarch or flour and bouillon. Easy, cheap and super smooth! Makes 4 cups 2 c. washed pink lentils 4 c. water 1 t. pink Himalayan salt fresh grind black pepper to taste 2/3... Continue Reading →

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AFC Red Turkey Cheese Sauce

AFC RED TURKEY CHEESE SAUCE Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers - long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don't need to be... Continue Reading →

Diet Coke Coffee Gravy ©

DIET COKE COFFEE GRAVY © BUBBLING GOODNESS. DIET COKE. COFFEE. GRAVY. HAPPY THANKSGIVING. Makes 5-3/4 cups 3 c. water 2 c. Berry Cherry Blend (dried cherry, cranberry, blueberry by Traverse Bay Fruit Co.) 1 t. pink Himalayan salt 2 c. fresh brewed robust coffee (I used Zack's Brews Cowell & Hubbard) 2 T. liquid smoke... Continue Reading →

Saffron Walnut Pesto

SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups 3/4 oz. fresh mint leaves (about 30 leaves) 3/4 oz. fresh basil leaves (about 30 leaves) 1 c. walnut... Continue Reading →

African Tomato Nut Pesto Linguini

AFRICAN TOMATO NUT PESTO LINGUINI #4 Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! Serves 6-8 3 oz. dried tomato halves soaked in 4 c. of very hot water till rehydrated - drained and cooled in refrigerator (I... Continue Reading →

MARINARA MARINARA

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 3 T. Thrive Algae Oil 28 oz. can tomato puree 28 oz. can whole Italian plum... Continue Reading →

CASHEW PAPRIKASH CHEESE SAUCE

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 8.5 oz. pkg. raw, whole cashews, unsalted & unroasted 4 c. water 1 t. salt 2... Continue Reading →

ROASTED GARLIC SPINACH PESTO

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 BEET STEAKS

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 Preheat oven to 400 degrees 2 lbs. fresh beets - wash beets, cut off ends and peel -... Continue Reading →

MADEIRA MARINARA

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 1/2 c. extra virgin olive oil 28 oz. can petite diced tomatoes including liquid 28 oz. can tomato sauce 12 oz. can tomato paste 1 c. canned vegetable broth 1... Continue Reading →

AFC MOSCATO GRAPE SAUCE ©

AFC 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 1 lb. sweet red seedless grapes, about 2-1/2 c. 2 c. water 1/3 c. sugar 1/2 t. sea salt 1 c. Moscato wine... Continue Reading →

AFC STRAWBERRY MUSTARD SAUCE ©

AFC 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 2 c. strawberry preserves 1 c. red wine vinegar (not Balsamic) 1 t. sea salt zest of 1 lemon 1/3 c. light brown sugar 1 T. dry mustard 1... Continue Reading →

AFC BLOOD SAUCE ©

AFC 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 2 T. sesame oil 1/4 c.... Continue Reading →

AFC SESAME PRUNE SAUCE ©

AFC SESAME PRUNE SAUCE © Melt in your mouth delicious - cold or hot! Unique, intriguing, mysterious! Makes 4-1/2 cups 14 oz. can Roland's Classic Coconut Milk (high fat content is why we use Roland's - thick is what we want), at room temperature 1 c. shelled walnuts 1 t. sea salt 12.3 oz. Silken... Continue Reading →

AFC SWEET MEAT SAUCE ©

  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 →

STEVE’S GARLIC GINGER MARINARA

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 2 T. margarine 3 T. extra virgin olive oil 1 big thumb fresh ginger, peeled and finely chopped 1... Continue Reading →

CRANBERRY BEET GRAVY

  CRANBERRY BEET GRAVY A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful! Makes 5-1/2 cups 12 oz.pkg. fresh cranberries 3/4 c. sugar 2, 14.4 oz. cans whole beets, including liquid - cut beets into bite size pieces 3 T. cornstarch mixed with 1 c. water till dissolved 1/4 c. white Balsamic vinegar... Continue Reading →

KALAMATA RED GRAVY

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 3-1/2 c. water 1 envelope from a 2 oz. box onion soup mix (I used 4C brand) 14.5 oz.... Continue Reading →

SMOKY CRANBERRY MUSTARD SAUCE

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 2 c. jellied cranberry sauce... Continue Reading →

SWEET BEET TOMATO SAUCE

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 Saute: 2 T. extra virgin olive oil 1/2 lg. green pepper, diced 1/2 lg. sweet red pepper, diced 1 little salt... Continue Reading →

AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE

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 Sauce: 1/4 c. extra virgin olive oil... Continue Reading →

MIYOKO RATATOUILLE FOR SUB OR PASTA

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... Continue Reading →

3 NUT SAUCE

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 →

MAHALO MOLE

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... Continue Reading →

GINGER BEER BANANA CREAM SAUCE

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 4 ripe, med.- size bananas, peeled and broken into pieces 1 c. ginger beer (I used Goya brand - alcohol and gluten-free) 1/2 c. Rich's Non-Dairy Creamer, full strength (also... Continue Reading →

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