CABBAGE – CHEF DAVIES-TIGHT™

AFC Green Cabbage Chili

GREEN CABBAGE CHILI Three bean chili with sauteed cabbage, pepper and onion, and homemade smoky plant protein mix. Mildly seasoned with coriander, curry, cumin and garlic in a tomato base pumpkin sauce! Just in time for Fall! Makes 15 cups Protein Mix: 1 c. water 2 t. liquid smoke 1 t. garlic powder 1/2 t.ContinueContinue reading “AFC Green Cabbage Chili”

CABBAGE WEIGHT REDUCTION SOUPS (WRS)

FROM THE SITE OF FAT-FREE CHEF: 1 – AFC Purple Cabbage Weight Reduction Soup (WRS) Another fabulous cabbage soup, hitting all the right notes. Weight reduction or not, I love cabbage soup – ala Sharon! Makes a lot 2 – AFC 5 SPICE TOMATO BEAN SOUP Fat-Free and still delicious! Cabbage, celery and carrots combined with Roman beansContinueContinue reading “CABBAGE WEIGHT REDUCTION SOUPS (WRS)”

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 someContinueContinue reading “by Request: Hearty Veg Bean Soup For Steve”

SHARON’S DIRT BROTH

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 engageContinueContinue reading “SHARON’S DIRT BROTH”

AFTER LENT SOUP OR GRAVY

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 1/2ContinueContinue reading “AFTER LENT SOUP OR GRAVY”

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 1ContinueContinue reading “TOMATO RICE STEW for restaurants”

CABBAGE BEAN AND VEGETABLE STEW

CABBAGE BEAN AND VEGETABLE STEW Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements! Makes 28 cups 1/4 c. extra virgin olive oil 3 c. sliced celery, crosswise into 1/2 inch wide segments 1 c. diced yellow onion, 1/2ContinueContinue reading “CABBAGE BEAN AND VEGETABLE STEW”

TOMATO, VEGGIE, HERB AND SPICE SOUP

TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz. (I used San Marzano brand); cut tomatoesContinueContinue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”

SLOPPY JOE CHILI BEAN SOUP

SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots includingContinueContinue reading “SLOPPY JOE CHILI BEAN SOUP”

SHARON’S BELMONT STEW

SHARON’S BELMONT STEW A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups 2 T. margarine 1 lg. baker’s potato, peeled and cut into 3/4 inch cubes 1 lg. turnip, peeled and cut into 1/2-3/4 inch cubes 1/2 lb. carrots, peeled, cut crosswise into 3rds, then lengthwise into quarters 1/2 lg.ContinueContinue reading “SHARON’S BELMONT STEW”

SAVORY VEGETABLE SOUP or “7731” Soup

SAVORY VEGETABLE SOUP or “7731” Soup Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow! Makes 25 cups 2 fresh bunches broccoli; remove stalks, trim ends, then cut stalks into ⅜ inch cubes; reserve broccoli buds for another use 2 c. peeled, cut onion, 3/8-1/2 inchContinueContinue reading “SAVORY VEGETABLE SOUP or “7731” Soup”