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
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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
Continue reading “CAULIFLOWER PUREE”
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!
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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!
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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. Easy!
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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!
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PERFECT CARAMELIZED ONION
Serves 4-6 as side dish or on 4-6 sandwiches
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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, as the cheese filler in a grilled sandwich, spooned over potato or cabbage pierogi, or even in a grilled flatbread roll up!
Makes 5-3/4 cups
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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
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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
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STEVE & SHARON’S ANIMAL-FREE LOBSTER
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)
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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!
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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!
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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 as a side dish
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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 best way – just olive oil – put olive oil on them – grill them and they’re great – the best way”. He further said, “don’t knock them around in the bag – they break easy”.
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BROCCOLI IN COCONUT ORANGE LEMON SAUCE
Fresh steamed broccoli cuts tossed with a creamy coconut orange lemon sauce!
Serves 4 Continue reading “BROCCOLI IN COCONUT ORANGE LEMON SAUCE”
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 Continue reading “CORN ON THE COB”
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 Continue reading “IMPERIAL CREAMED 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 Continue reading “EASY SIDE DISH SPINACH”
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 Continue reading “ROASTED RED GRAPE TOMATOES”
PINEAPPLE GINGER CARROTS
Fresh streamed baby carrots in a light pineapple and fresh ginger sauce! Wonderful with rice dishes, even plain rice!
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POTATO TURNIP CARROT MASH
with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key!
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SWEET LEMON BRUSSEL SPROUTS
Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce!
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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 4 whole mushrooms
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ZUCCHINI AND SAFFRON
Thin rounds of zucchini sauteed with sweet onion, garlic, juice of fresh orange and saffron!
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ZUCCHINI AND KALAMATA OLIVE
Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic!
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TURNIP AND CARROT MATCHSTICKS
Delicate strips of fresh turnips and carrots steamed till tender-soft, then tossed in a fresh orange glaze!
Serves 6 Continue reading “TURNIP AND CARROT MATCHSTICKS”
SAUTEED SWISS CHARD
A light sweet and sour flavored Swiss chard with sweet cooked onion!
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SPICED APRICOT YAMS
A creamy smooth blend of fresh yams and apricots spiced with cinnamon. Baked till hot!
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SHARON LEE’S STEWED TOMATOES
Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro!
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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!
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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!
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GLAZED CARROT WAFERS
Delicate wafer-thin rounds of fresh carrot steamed till tender-soft, then tossed in a light shallot and pink grapefruit sauce!
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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!
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CABBAGE AND SPINACH SAUTE
Fresh green cabbage and spinach sauteed with sweet onion in a light cilantro and poultry seasoning non-dairy cream sauce!
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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
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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
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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!
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