SHARON’S DIRT BROTH
The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.
Makes 35 cups
QUINOA VEG CLAM & OYSTER CHOWDER
Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!
Makes 9-1/4 cups
GLUTEN-FREE VEGGIE NOODLE SOUP
My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift!
Makes 20 cups Continue reading “GLUTEN-FREE VEGGIE NOODLE SOUP”
PINK LENTIL PUMPKIN SOUP
Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth!
Makes 18 cups
MY IMMUNE BOOSTER SOUP
This soup is a complete meal. You’ll walk away thinking you’ll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the taste sensations!
Makes 8 cups
CREAMY MARSALA CAN SOUP
Yup, it’s all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine and almond milk. Lots of spice makes this soup extra nice!
Makes 11 cups
ONION MUSHROOM WINE SOUP
Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings!
Makes 18 cups
Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum’s Gluten Free All Natural Brown Rice Pasta Shells. WOW!
Makes 25 cups
AFTER LENT SOUP OR GRAVY
A ‘back to the root’ soup or gravy for the masses!
Makes 26 cups
SAFFRON CELERY SOUP
We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise!
Makes 9-3/4 cups
HOT AND SOUR CAULIFLOWER SOUP
A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I’ve ever tasted!
Makes 24 cups
PINEAPPLE BEAN SALSA SOUP – or dip
This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips!
Makes 9 cups
WILD NOODLE SOUP
A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup!
Makes 30 cups
A SOUP FOR THE PHARAOHS
Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won’t recognize it. Rare.
Makes 8-1/2 cups
KAMUT TOMATO CORN STEW
Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil!
Makes 8-1/2 cups
PINTO BEAN PEA SOUP
A rich, meaty, smoky, stick to your ribs pinto bean pea soup!
Makes 16 cups
PINK LENTIL SEITAN SOUP
Pink lentils, mixed veggies and stewed tomatoes simmered with cubed Seitan in a smoked paprika, garlic and coriander broth!
Makes 14 cups
VEGGIE HAMBURG SOUP
Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, blackeye peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest!
Makes 22 cups
WILD PINTO BEAN SOUP with fried garlic tortillas
Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won’t know if they’re eating meat or not, and won’t care, this is it!
Makes 20 cups
EDAMAME SPLIT PEA SOUP
Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free!
Makes 7 cups
WAGON WHEEL CHILI
Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder – with a great result! Serve alone or over wagon wheel pasta!
Makes 9-1/2 cups
FRESH BASIL SPLIT PEA AND ORZO SOUP
A creamy split pea soup with fresh basil, garlic and smoke. Topped with salty orzo pasta that tastes and textures like mozzarella cheese!
Makes 5-1/2 cups
TOMATO RICE STEW for restaurants
with cabbage, baby carrots, baked beans and roasted peppers. Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!!
Makes approx. 33 cups Continue reading “TOMATO RICE STEW for restaurants”
BAKED BEAN BEER SOUP
Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage. Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!
Makes 19 cups Continue reading “BAKED BEAN BEER SOUP for restaurants”
TOMATO CARROT HERB SOUP for restaurants
Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float!
THREE GREEN STEW
KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork!
Makes 17 cups Continue reading “THREE GREEN STEW”
EGGPLANT AND MUSHROOM CHILI
Italian and Mexican flavors combine in a gourmet style fine dining chili experience!
Makes 12 cups
BLACK BEAN CORN CHOWDER
In this chowder we use three types of corn: sweet yellow, sweet white, and cream style, combined with black beans and caramelized onion and celery in a garlic, chipotle powder and thyme seasoned soy milk base, thickened with instant mashed potatoes. Spicy, sweet and smooth!
Makes 12 cups
BEER CHILI MAC
Onion, green pepper and celery sauteed with fresh garlic in hot chili oil, then simmered with tomatoes and kidney beans in a tomato sauce seasoned with sweet paprika, fennel and thyme. Flavored with beer and a touch of mustard. Topped with diced avocado!
Makes 6 servings
A sweet corn chili with sauteed celery and onion, combined with kidney beans, mushrooms and stewed tomatoes. Seasoned with chili powder, paprika, garlic and tarragon!
Makes 6 cups
Spicy Mexican chili beans and deep red kidney beans simmered with plum tomatoes, sweet onion, green pepper and green chilies. Heartily seasoned with spice and herbs!
Makes 8 cups
BABY PORTOBELLO CHILI
Sauteed baby Portobello mushrooms, sweet onion and green, sweet red, Anaheim and habenero peppers. Combined with kidney and pinto beans and simmered in a garlic, chili and fresh basil and parsley cocoa-flavored tomato sauce!
Makes 13 cups
MEATLESS CHILI MAC
Sauteed mushroom, onion and green pepper with pinto beans and carrot in a smoky-sweet garlic and herb tomato sauce. Seasoned with chili, basil, tarragon and rosemary. Served over elbow macaroni and topped with fresh cilantro!
Makes 9 cups
SOY SAUSAGE CHILI
Sauteed sweet onion and soy sausage combined with kidney beans and tomatoes in a chili and cumin flavored tomato sauce. Seasoned with garlic, basil and rosemary. Splendid for the entire family!
Makes 10 cups