Mushroom Onion Stew

MUSHROOM ONION STEW A stew that never stops giving pleasure! No matter how many times I make a variation of the same stew from decades ago, it's always top shelf! Makes 24 cups 3 Way Mushroom Saute: 1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms, … Continue reading Mushroom Onion Stew


Tomato Soupy Sauce

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 Saute the ramps: (optional) 1 … Continue reading Tomato Soupy Sauce

by Request: Hearty Veg Bean Soup For Steve

BY REQUEST: HEARTY VEG BEAN SOUP FOR STEVE Fresh, frozen and canned veggies mixed with Bush's GRILLIN' Beans in a smoky tomato, garlic, coriander and basil broth thickened with unmodified potato starch to achieve a velvet viscosity! Makes 19-1/2 cups 2 T. margarine 2 T. extra virgin olive oil 2 c. diced celery using some … Continue reading by Request: Hearty Veg Bean Soup For Steve

African Cricket Chili – therapeutic too

#AFC SOUS-CHEF uncensored

AFRICAN CRICKET CHILI – therapeutic too

A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice!

MAKES 24 cups

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Matzo Chili

Once you try the new way, you never go back to the old…



FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn’t ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good…

Makes 13 cups

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Cream Of Tomato Pumpkin Soup




A rich, elegant, powerfully expressed creamy soup! Common ingredients don’t detract from its beauty, in fact, they enhance it!

Makes 9 cups

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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 This is a lengthy process, so don't engage … Continue reading SHARON’S DIRT BROTH


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 Make sea water: 3 c. water 1 … Continue reading QUINOA VEG CLAM & OYSTER CHOWDER


GLUTEN-FREE VEGGIE NOODLE SOUP My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift! Makes 20 cups 16 c. water 1 c. dried blackeye peas, washed and drained 1 lb. carrots, peeled and cut into 1/2 inch cubes 2 c. diced white onion, 1/2 inch squares 1/4 c. Minor's Mushroom Base (mushroom bouillon) … 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 2 c. pink lentils, washed well under running water to remove all foam and drained 8 c. water In extra-large soup pot bring … Continue reading PINK LENTIL PUMPKIN SOUP


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 … Continue reading MY IMMUNE BOOSTER SOUP


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 15 oz. can lima beans including liquid 14.5 oz. can … Continue reading CREAMY MARSALA CAN SOUP


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 CARAMELIZED ONIONS: 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut … Continue reading ONION MUSHROOM WINE SOUP


POPEYE SOUP 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 17 c. water 2 lbs. fresh spinach 1 T. garlic powder 1 T. ground coriander 1 T. onion … Continue reading POPEYE SOUP


AFTER LENT SOUP OR GRAVY A 'back to the root' soup or gravy for the masses!  Makes 26 cups 4 celery stalks, cut into 1/2 inch wide segments 1 lg. sweet onion, cut into 1/2 inch dice 3/4 lb. turnips, peeled and cut into 1/2 inch cubes 2/3 lb. parsnips, peeled and cut into 1/2 … Continue reading AFTER LENT SOUP OR GRAVY


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 1 bunch celery - cut off end and tops, wash well to remove all dirt, then cut stalks … Continue reading SAFFRON CELERY SOUP


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 20 c. water 12 firmly packed c. … Continue reading HOT AND SOUR CAULIFLOWER SOUP


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 16 oz. … Continue reading PINEAPPLE BEAN SALSA SOUP – or dip


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 … Continue reading WILD NOODLE SOUP


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 Prepare grain: 3 c. water 1 c. Kamut grain Combine water and grain in saucepan. Bring to boil, … Continue reading A SOUP FOR THE PHARAOHS


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 1 c. Kamut berries (grain) 4 c. … Continue reading KAMUT TOMATO CORN STEW


  PINTO BEAN PEA SOUP A rich, meaty, smoky, stick to your ribs pinto bean pea soup! Makes 16 cups 3 c. dried split green peas, rinsed till foam disappears 2 c. dried pinto beans, rinsed till foam disappears 12 c. water 4 c. additional water 2 T. salt or to taste (don't add the … Continue reading PINTO BEAN PEA SOUP


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 10 c. water 2 c. dried pink lentils - rinsed in wire mesh strainer till all foam disappears Combine water and rinsed lentils in large soup pot. Bring to … Continue reading PINK LENTIL SEITAN SOUP


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 1/4 c. extra virgin olive oil 2 med. size fresh green peppers, cored and cut … Continue reading VEGGIE HAMBURG SOUP

WILD PINTO BEAN SOUP with fried garlic tortillas

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 Soup: 2 c. dried pinto beans 9 c. water 2 t. … Continue reading WILD PINTO BEAN SOUP with fried garlic tortillas


EDAMAME SPLIT PEA SOUP Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free! Makes 7 cups 2 c. dried split green peas, rinsed till all foam disappears 2 c. froz. shelled edamame (soy beans) 10 c. water 1 T. salt 2 t. ground fennel seed 1 t. dried ground … Continue reading EDAMAME SPLIT PEA SOUP


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 1/4 c. olive … Continue reading WAGON WHEEL CHILI


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 2 c. dried green split peas 8 c. water Rinse peas in colander till all foam disappears. Place peas and water in … Continue reading FRESH BASIL SPLIT PEA AND ORZO SOUP

TOMATO RICE STEW for restaurants

 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 6 lb. 6 oz. can stewed tomatoes 1 lb. baby carrots 1 sm. green cabbage, outer leaves removed, cored and cut into 1 … Continue reading TOMATO RICE STEW for restaurants

BAKED BEAN BEER SOUP 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 1/4 c. extra virgin olive oil 5-6 sm. yellow onions; cut ends off, peel, cut from top … 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! Makes 37 cups 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureed … Continue reading TOMATO CARROT HERB SOUP for restaurants


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 6 c. water 16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut) 16 oz. bag fresh-cut turnip greens … 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 6 T. margarine 12 oz. fresh button/white mushrooms, cut into 1/2 inch cubes 3 c. cubed eggplant, unpeeled, 1/2 inch cubes (no larger) 1 t. salt 2 T. extra virgin olive oil 1/2 lg. sweet … Continue reading EGGPLANT AND MUSHROOM CHILI


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 1/3 c. margarine … Continue reading BLACK BEAN CORN CHOWDER


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 2 T. margarine 2 t. hot … Continue reading BEER CHILI MAC


CORN CHILI 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 4 T. olive oil 1/2 c. diced celery, 3/8 inch squares 1/2 c. diced onion, 3/8 inch squares salt 3 dashes red cayenne pepper 15 … Continue reading CORN CHILI


BASIC CHILI 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 2 T. margarine 2 T. olive oil 3 garlic cloves, peeled and finely chopped 1 lg. sweet onion, diced 1 lg. green pepper, diced … Continue reading BASIC CHILI


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 1/4 c. extra virgin olive oil 14 oz. fresh baby Portobello mushrooms, quartered 1 lg. … Continue reading BABY PORTOBELLO CHILI


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 2 T. margarine 2 T. extra virgin olive oil 2 c. peeled, diced onion … Continue reading MEATLESS CHILI MAC


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 1/4 c. extra virgin olive oil 1 lg. sweet onion, peeled and diced into 1/2 - 3/4 inch … Continue reading SOY SAUSAGE CHILI