Steve’s Cinco de Mayo Fresh Corn Saute with a history – mine https://afcprivatereserve.wordpress.com/2023/05/07/steves-cinco-de-mayo-fresh-corn-saute-with-a-history-mine/
Category Archives: SIDE DISHES
Sharon’s Red GUINNESS Carrots
Sharon’s Red GUINNESS Carrots https://afcprivatereserve.wordpress.com/2023/05/06/sharons-red-guinness-carrots/
Creamy Parsley Rice
A garlic, turmeric and rosemary infused long grain rice, mixed with animal-free cream cheese, extra virgin olive oil and lots of chopped curly parsley. A festive rice for any occasion! Makes 7 cups 3 c. water 2 T. apple cider vinegar – Heinz I used 2 t. salt 1/2 t. turmeric 2 t. garlic powderContinueContinue reading “Creamy Parsley Rice”
Italian Green Bean And Cauliflower Barbecue
ITALIAN GREEN BEAN AND CAULIFLOWER BARBECUE Sauteed Italian green beans and cauliflower with onion, sweet red roasted peppers and Kalamata olive tossed with a sweet sour smoky barbecue sauce! This dish as is needs no accompaniments, however if you want to extend the dish then serve over steamed rice. I could have veggies like theseContinueContinue reading “Italian Green Bean And Cauliflower Barbecue”
Exquisite Turnips And Beets
EXQUISITE TURNIPS AND BEETS Cubed turnips and beets boiled separately till tender, then sautéed with extra virgin olive oil, garlic and cilantro. Serve as is or sprinkle with a little plant Parmesan just barely melted. Garnish with cilantro. Serve as side dish or small plate. Can root vegetables be exquisite? These can when done thisContinueContinue reading “Exquisite Turnips And Beets”
Vegetal Side Dish Feast Ala Sharon
Vegetal Side Dish Feast Ala Sharon I love side dishes when they get the attention to detail they deserve. So why not make a holiday meal out of elevating just the side dish? No sooner spoken than done! Here’s three that once seen need no further introduction. I’ll take some of each please! The Animal-FreeContinueContinue reading “Vegetal Side Dish Feast Ala Sharon”
Boiled Red Skin Peanut Spread
BOILED RED SKIN PEANUT SPREAD A multi-purpose red skin peanut spread. Topper, spread, dip, gravy, salad dressing, sauce! Peanuts and ginger beer make it happen! Makes 5-1/2 cups 2 c. raw shelled red skin peanuts, washed 4 c. water 1 add-on c. water 1 t. baking soda 1 t. salt 1- Place peanuts and waterContinueContinue reading “Boiled Red Skin Peanut Spread”
AFC Sweet And Sour Beets And Cabbage
Sauteed red cabbage and celery plus vacuumed packed whole beets seasoned with garlic and coriander, steeped in an apple cider and Balsamic glaze with Black Garlic Sauce, tarragon and smoke! Serve alone as a side dish with lots of fresh cilantro garnish, or add a Turmeric Tofu Topping to make it more festive and proteinContinueContinue reading “AFC Sweet And Sour Beets And Cabbage”
AFC Caramelized Cabbage And Apple
Green cabbage squares, sweet McIntosh apple (keep the peels on) and yellow onion caramelized with nothing more than a little oil, salt and pepper. The slow cook makes the difference between ordinary and extraordinary. Serve as a side dish or add to a gravy and ladle over garlic mashed potatoes! Keeping it simple! Makes 3ContinueContinue reading “AFC Caramelized Cabbage And Apple”
Fresh Roasted Fresh Carrots
FRESH ROASTED FRESH CARROTS I’ve roasted carrots many times, but not this fresh. Sweet. Natural sweetness emerges with all freshly roasted veggies, but this time, these carrots are different. Maybe because they’re organic; maybe because the tops were still fresh looking and green. I liked carrots even as a kid. Mom peeled them, cut offContinueContinue reading “Fresh Roasted Fresh Carrots”
Harvard Beets Berries and Olives
HARVARD BEETS BERRIES AND OLIVES A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while! Happy Mother’s Day to all who motherContinueContinue reading “Harvard Beets Berries and Olives”
SHARON’S GREEN BEANS
SHARON’S GREEN BEANS A skillet main dish of sauteed onion, garlic and green beans, mixed with burnt garlic tofu and tomato sauce with Kalamata olive, garlic, mint and oregano! Makes 4 Mains, 8 sides GREEN BEANS: 1 T. light sesame oil 1 lg. sweet onion, cut ends off, cut in half from end to end,ContinueContinue reading “SHARON’S GREEN BEANS”
Smoky Berry Walnut Yams
SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8 2-1/2 to 3 lbs. fresh yams, peeled and cut into 1 inch cubes salt Place yams in extra- large saucepan with water to cover byContinueContinue reading “Smoky Berry Walnut Yams”
Ginger Beer Beets
GINGER BEER BEETS A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal! Makes 5ContinueContinue reading “Ginger Beer Beets”
Burnt Garlic Asparagus
BURNT GARLIC ASPARAGUS Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That’s it. Easy. You won’t want to pass this gem of a recipe by! Serves 4-6 as a side dish 1-1/3 lbs. fresh asparagus spearsContinueContinue reading “Burnt Garlic Asparagus”
Cream Of Asian Peas
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
CREAM OF ASIAN PEAS Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you! Makes almost 1 cup sauce and 3-1/2 cups peas 3 c. froz. peas, cooked in soft-boiling water till plump, then drained well…
CAULIFLOWER PUREE
CAULIFLOWER PUREE Fresh boiled cauliflower buds processed with margarine and extra virgin olive oil till ultra-smooth. Seasoned with garlic, dry mustard and fresh grind sea salt and black pepper. Served with tomato vinaigrette and fresh steamed peas. Garnished with fresh basil! Makes 4 cups 3-1/2 lbs. fresh cauliflower buds with a little bit of stemContinueContinue reading “CAULIFLOWER PUREE”
CHARRED BRUSSEL SPROUTS
CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sproutsContinueContinue reading “CHARRED BRUSSEL SPROUTS”
ROASTED BEET STEAKS – GOAT
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 Preheat oven to 400 degrees 2 lbs. fresh beets – wash beets, cut off ends andContinueContinue reading “ROASTED BEET STEAKS – GOAT”
SAUTEED SPIRAL BEETS AND ONION
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
SAUTEED SPIRAL BEETS AND ONION Great side dish vegetable. Tastes like fatty game. Don’t ask. Just be assured there are no animal products, and enjoy! Serves 2-4 3 sm. fresh beets, washed well – cut both ends off flat, then peel 1 med. yellow onion, cut both…
CREAMY ORANGE STRING BEANS
CREAMY ORANGE STRING BEANS Your guests will be talking about these delicious green beans and wanting the recipe. The recipe is so simple that you won’t have to write it down – just tell them how to do it! Orange marmalade, a little vegetable broth, salt and cilantro mixed with Tofutti Better Than Cream Cheese.ContinueContinue reading “CREAMY ORANGE STRING BEANS”
MAPLE MARSALA MUSHROOMS
MAPLE MARSALA MUSHROOMS Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here! Serves 2-6 1/4 c. grape seed oil 10 oz. Babybella (crimini) mushrooms, cut into chunks 12 oz. white button mushrooms, cut into chunks sea salt freshly groundContinueContinue reading “MAPLE MARSALA MUSHROOMS”
PERFECT CARAMELIZED ONION
PERFECT CARAMELIZED ONION Serves 4-6 as side dish or on 4-6 sandwiches 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut crosswise into 1/4 inch wide half rings 2 T. extra virgin olive oil sea salt and black pepper In extra-large skillet, over medium heat,ContinueContinue reading “PERFECT CARAMELIZED ONION”
CREAMED SAUERKRAUT aka CHEESE SAUCE
CREAMED SAUERKRAUT AND PEPPERS Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza,ContinueContinue reading “CREAMED SAUERKRAUT aka CHEESE SAUCE”
MIYOKO WALNUT GREEN BEANS
MIYOKO WALNUT GREEN BEANS Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious! Makes 6-8 side dishes, 4 main dishes 1/2 c. walnut halves orContinueContinue reading “MIYOKO WALNUT GREEN BEANS”
ROASTED BEETS
ROASTED BEETS Roast whole beets till tender – no seasoning necessary. Then use in a variety of recipes. So easy, and the flavor and texture so rewarding! Even eat plain! Makes 4 extra-large beets Preheat oven to 400 degrees Roasting the beets: 4 extra lg. beets ( mine were on average 7/8 of a poundContinueContinue reading “ROASTED BEETS”
STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT
STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT First thing Steve said was , “I feel like I’m eating lobster”. And so did I. A true delight without the cruelty! Serves 2 – or more if served as a side dish (this was our late night supper) Preheat oven to 400 degrees 1 head cauliflower -ContinueContinue reading “STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT”
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”
ROASTED CAULIFLOWER
ROASTED CAULIFLOWER A whole, fresh cauliflower head baked with extra virgin olive oil and salt till tender throughout and toasty on the top. Served with an additional drizzle of olive oil, then sprinkled with garlic, paprika and freshly ground black pepper. Served with fresh lime wedges! Serves 6 Preheat oven to 350 degrees 1 lg.ContinueContinue reading “ROASTED CAULIFLOWER”
STEAMED GREEN BEANS ALMONDINE
STEAMED GREEN BEANS ALMONDINE Whole fresh, steamed green beans tossed with extra virgin olive oil, fresh lime squeeze, almond crumbles, freshly ground sea salt and black pepper. Garnished with an additional drizzle of olive oil and topped with more almond crumbles. A delicious, fresh way to enjoy green beans – year round! Serves 4-6 asContinueContinue reading “STEAMED GREEN BEANS ALMONDINE”
PREPARING & COOKING WHITE ASPARAGUS
PREPARING AND COOKING WHITE ASPARAGUS Although I rarely see white asparagus when out and about, I saw these while shopping at the West Side Market a few days ago. Two bunches for five dollars! Great price. I asked the vendor the best way to cook them and he said, “grill them – that’s the bestContinueContinue reading “PREPARING & COOKING WHITE ASPARAGUS”
BROCCOLI IN COCONUT ORANGE LEMON SAUCE
BROCCOLI IN COCONUT ORANGE LEMON SAUCE Fresh steamed broccoli cuts tossed with a creamy coconut orange lemon sauce! Serves 4 Sauce: makes 3 cups (reserve leftover sauce for other use) 15 oz. can Cream Of Coconut by Goya 1/3 c. orange marmalade (I used Smucker’s brand) 2.9 oz. pkg. Jello Cook & Serve Pudding &ContinueContinue reading “BROCCOLI IN COCONUT ORANGE LEMON SAUCE”
CORN ON THE COB
CORN ON THE COB If you want to uptick your corn on the cob experience, try this cinnamon – sugar – salt – animal-free butter spread! Makes 1/2 cup spread Cook your fresh corn on the cob any way you like: boil, steam, grill. A half cup of spread equals one stick of margarine, whichContinueContinue reading “CORN ON THE COB”
IMPERIAL CREAMED SPINACH
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 andContinueContinue reading “IMPERIAL CREAMED SPINACH”
EASY SIDE DISH SPINACH
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 prewashedContinueContinue reading “EASY SIDE DISH SPINACH”
ROASTED RED GRAPE TOMATOES
ROASTED RED GRAPE TOMATOES Red grape tomatoes tossed with grapeseed oil, herbs and garlic then roasted till softened and juicy. Takes just 15 minutes to roast! Makes 4 side dish servings or several plate garnishes Preheat oven to 350 degrees 2 c. red grape tomatoes 1 T. grapeseed oil light sprinkling of dried basil, driedContinueContinue reading “ROASTED RED GRAPE TOMATOES”
PINEAPPLE GINGER CARROTS
PINEAPPLE GINGER CARROTS Fresh streamed baby carrots in a light pineapple and fresh ginger sauce! Wonderful with rice dishes, even plain rice! Serves 6 1 lb. fresh baby carrots, steamed or boiled till tender, then drained 20 oz. can pineapple tidbits (Dole), drained over a bowl (reserve liquid) 1 T. cornstarch 1/4 c. white vinegarContinueContinue reading “PINEAPPLE GINGER CARROTS”
POTATO TURNIP CARROT MASH
POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and cut into quarters 1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment intoContinueContinue reading “POTATO TURNIP CARROT MASH”
SWEET LEMON BRUSSEL SPROUTS
SWEET LEMON BRUSSEL SPROUTS Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce! Serves 6 1-1/2 lbs. fresh brussel sprouts 1/4 c. margarine grated rind of 1 lg. lemon plus strained juice (grate whole lemon softly over lg. holes of grater for best results, then cut, squeeze andContinueContinue reading “SWEET LEMON BRUSSEL SPROUTS”
ROASTED PORTOBELLA MUSHROOMS
ROASTED PORTOBELLA MUSHROOMS Roasted Portobella mushrooms with a little extra virgin olive oil, salt, pepper and garlic powder. That’s all you need. Slice to serve as is, or slice and saute in a little more olive oil, salt and pepper! Serve as a side dish to pasta and rice dishes, or on a sandwich! Makes 4ContinueContinue reading “ROASTED PORTOBELLA MUSHROOMS”
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”
TURNIP AND CARROT MATCHSTICKS
TURNIP AND CARROT MATCHSTICKS Delicate strips of fresh turnips and carrots steamed till tender-soft, then tossed in a fresh orange glaze! Serves 6 2 c. matchstick size turnip strips, 1-1/2 inch long 2 c. matchstick size carrot strips, 1 x 1/2 inch long sea salt 3 T. margarine 1/2 c. fresh juice of orange, strainedContinueContinue reading “TURNIP AND CARROT MATCHSTICKS”
SAUTEED SWISS CHARD
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 removedContinueContinue reading “SAUTEED SWISS CHARD”
SPICED APRICOT YAMS
SPICED APRICOT YAMS A creamy smooth blend of fresh yams and apricots spiced with cinnamon. Baked till hot! Serves 6 Preheat oven to 325 degrees 3 lbs. fresh yams, peeled and cut into 1 inch chunks 6 canned apricot halves in heavy syrup, drained on paper towels for a couple of minutes only (Del MonteContinueContinue reading “SPICED APRICOT YAMS”
SHARON LEE’S STEWED TOMATOES
SHARON LEE’S STEWED TOMATOES Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro! Serves 4-5 1 T. margarine 2 T. extra virgin olive oil 1/2 lb. white mushrooms, diced into 3/8 – 1/2 inch cubes 2 garlic cloves, peeled and finely chopped 2 T. Burgundy wine 2ContinueContinue reading “SHARON LEE’S STEWED TOMATOES”
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”
PUREE OF SPINACH
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 peeledContinueContinue reading “PUREE OF SPINACH”
GLAZED CARROT WAFERS
GLAZED CARROT WAFERS Delicate wafer-thin rounds of fresh carrot steamed till tender-soft, then tossed in a light shallot and pink grapefruit sauce! Serves 6 2-1/2 c. very thinly sliced carrot rounds, 1/16 inch thin (no thicker), about 4 lg. carrots 4 T. margarine 3 shallots, peeled and finely chopped 1 c. juice of fresh pinkContinueContinue reading “GLAZED CARROT WAFERS”
CREAMED CURRY CORN
CREAMED CURRY CORN Sweet cream style corn and diced green chilies seasoned with curry. You don’t have to do much to a can of vegetables to make them taste delicious! Serves 4-6 16 oz. can cream style corn (Del Monte brand is gluten-free) 1-1/2 T. margarine 1 canned whole green chili, diced into 1/4 -ContinueContinue reading “CREAMED CURRY CORN”
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”
CHERRY CRANBERRY SAUCE BEETS
CHERRY CRANBERRY SAUCE BEETS In a sweet and sour red wine sauce! Terrific flavor arrangement. Serve hot as a vegetable or cold as a condiment! Serves 12 or more 9 oz. pkg. Cherry Cranraisins by Ocean Spray (dried cranberries infused with cherry juice) 2 c. water ½ c. brown sugar 1/2 t. salt 15 oz.ContinueContinue reading “CHERRY CRANBERRY SAUCE BEETS”
MASHED SWEET AND WHITE POTATOES
MASHED SWEET AND WHITE POTATOES A creamy blend of sweet and white potatoes combined with a homemade Creamy Cashew Butter, sliced green scallion and almond coconut milk. Serve as a side dish potato or make fried potato patties coated with Panko crumbs. Uniquely textured and uniquely delicious! Makes 5-1/2 cups 40 oz. can cut sweetContinueContinue reading “MASHED SWEET AND WHITE POTATOES”
COOKED FRESH COLLARD GREENS
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 intoContinueContinue reading “COOKED FRESH COLLARD GREENS”
CHEF DAVIES-TIGHT™ 