COLLABORATIVE TOMATO SAUCE
A collaborative effort on Steve’s birthday. He selected the ingredients; I made the dish. Pasta sauce with all our favorite ingredients over thin spaghetti, topped with pan-fried Portobella mushroom. Drizzle with Truffle oil and sprinkle with plant parmesan cheese shreds! Extra toppers included fresh basil and daiya blue cheeze dressing!
Taste The Fragrance!!
Serves 4-6 pasta servings; Makes 5-3/4 cups sauce
Continue reading “Collaborative Tomato Sauce”
48th ANNIVERSARY SAUCE For Sharon and Steve
A sauce that has defined us forever. We must be Italian! Add the portobella mushroom, animal-free chicken and Meyer’s lemon and it’s an extra special treat. Just what we like and deserve! Fresh herbs and San Marzano tomatoes – Wow! Cauliflower and fresh beefsteak tomatoes too? You betcha!
Serves 4-6
Continue reading “48th Anniversary Sauce”
CORIANDER PINEAPPLE SAUCE
A simple sauce of crushed pineapple and pineapple juice. Flavored with soy sauce, brown sugar and liquid smoke. Seasoned with coriander, garlic, onion, dry mustard powders. Lightly thickened.
This time we serve it over pan-fried CHICK’N strips, cauliflower buds and green beans. Old country taste made animal-free! Ouch she did it again!
Sauce makes 5 cups, CHICK’N Veg platter serves 4
Continue reading “Coriander Pineapple Sauce”
Tomato Saffron Bisque Sauce – GOAT
This is TOMATO SAFFRON CAULIFLOWER BISQUE. I didn’t know it was also a sauce. Heated some leftover soup, poured it over green pasta, topped with animal-free parmesan, a drizzle of extra virgin olive oil, fresh grind black pepper and I WAS in GOAT Heaven!! This dish made from a GOAT soup deserved a post of its own. Woebegone!
The soup/sauce makes 8 cups – for main dish pasta? 6 ample servings
Continue reading “TOMATO SAFFRON BISQUE SAUCE – GOAT”
TOMATO SAFFRON SAUCE – GOAT
Diced Tomatoes with Green Chilies, Roland Classic Coconut Milk, cilantro, garlic, coriander, saffron. Ladle over your favorite pasta. Top with fresh cilantro garnish and a wedge of fresh lemon!
Makes approx. 6 cups sauce
Continue reading “Tomato Green Chili Saffron Sauce – GOAT”
TommyAlfredo Bleu – GOAT
After decades of turning its collective back on ketchup with a sneer and an arrogant laugh, France accepted American ketchup as a legitimate culinary sauce. The Animal-Free Chef elevates this culinary marvel of condiments to the level of cuisine in her recently released TommyAlfredo Bleu!
Makes 5 cups
Continue reading “TommyAlfredo Bleu – GOAT”
MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive
THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A holiday sauce and sandwich to brag on!
Makes 2-3/4 cups sauce
AFC CHICKEN PICCATA BENEDICT – GOAT
The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!
Makes 6 servings
Continue reading “AFC Chicken Piccata Benedict – GOAT”
AFC ASIAN CIDER GRAVY
Gravy doesn’t get much better than this! Sweet, tart, smoky, salty with a little heat. Perfection is on the menu tonight!
Makes 4 cups
ASIAN AMERICAN FRIED RICE AND CIDER GRAVY
Cider gravy – who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because ‘you know who’ dared to try something new! Your ‘buds will not be disappointed!
Makes 12 cups rice and 4 cups gravy
Continue reading “Asian American Fried Rice And Cider Gravy”
SMOKY APPLE CIDER MARINARA SAUCE
If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!
Makes 7 cups
TOMATO SOUPY SAUCE
Halfway between a soup and a sauce with multiple uses. It’s one of those rare sauces that totally consumes your attention while consuming it. No matter if used for dipping, for saucing potatoes, pasta or rice or as a soup, it’s not easily forgotten!
Makes about 17 cups
AFC POACHED EGG SAUCE ©
Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!
Makes 3-2/3 cups
AFC MUSHROOM BOLOGNESE SAUCE ©
One of Steve’s favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn’t call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still like to go back to our childhood favorites, while now absent the cruelty. Red rice is our go to meat for tomato sauces now. Give it a try. See for yourself!
Makes 10-1/2 cups
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
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 soaked, we want the tiny bits – just process till teeny. We’re going to create a masterpiece using this sauce – as a celebratory gift to the world. In a couple of days I’ll post it.
Makes 4 cups
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
3 T. unsweetened cocoa powder (use regular not dark cocoa)
2 t. guar gum powder
2 t. ground coriander
2 t. ground rosemary
2 t. garlic powder
zest and strained juice of 1 tangerine
1 T. light brown sugar
2 t. smoked paprika
1 t. Hatch ground chile
1/2 t. ground allspice
2 T. walnut oil
1 c. fine diced celery
2 c. fine dice yellow onion
1 t. pink salt
fresh grind black pepper
1 c. diet COKE
In large saucepan bring the water, dried berries and salt to boil. Reduce heat and cook 1/2 hour or till fruit is plump and tender.
Add coffee, liquid smoke, powdered cocoa. Stir well.
Add guar gum powder through wire mesh strainer and immediately whisk into top of gravy till thoroughly dissolved and no white spots remain.
Add coriander, rosemary, garlic, tangerine zest and juice, brown sugar, smoked paprika, Hatch ground chile and allspice. Stir and salt and pepper to taste.
Add diet COKE. Stir well, then keep on low heat, stirring occasionally, while you saute the veggies.
In large skillet, over medium-low heat, melt oil.
Add celery, onion and salt, then saute till translucent and brown-tinged. Add to gravy.
Stir well and cook on low heat till all is to your liking.
Bring to room temperature, then pack into covered containers and refrigerate overnight to mature and meld the flavors.
Notes: You can go ahead and saute the veggies while the berries cook in water, just be sure you end up cooking the gravy long enough. You want the gravy to develop rich flavor and texture achievements.
Serve over stuffing or veggie meats.
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
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! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels.
Serves 6-8
Continue reading “African Tomato Nut Pesto Linguini”
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
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 – GOAT
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
Continue reading “ROASTED BEET STEAKS – GOAT”
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
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
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
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
AFC SESAME PRUNE SAUCE ©
Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious!
Makes 4-1/2 cups
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
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
