A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

Eggplant And Cauliflower Tomato Provençale!

Serves The World In 14 cups

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Apple Celery Slaw

APPLE CELERY SLAW

A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday!

Makes approx. 9 cups

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AFC POACHED EGG SAUCE

 

AFC POACHED EGG SAUCE ©

Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God!

Makes 3-2/3 cups

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Tofurkey Roast Beef And Slaw Sub

TOFURKEY ROAST BEEF AND SLAW SUB

Foot long sub roll broiled inside till toasty, spread with a little margarine, then topped with roasted peppers, pan-fried Tofurkey roast beef slices and a tangy fat-free slaw! It works perfectly. Fresh, hot, crunchy! Low fat as subs go!

Makes 1 foot long sub

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Jasmine Rice Lasagna

JASMINE RICE LASAGNA

Smoky Jasmine rice layered with a veggie cheese filling, veggie hamburg and onion, fresh blanched broccoli buds and a smoky citrus and garlic tomato sauce! Baked till steamy hot and bubbly!

Serves 9-12

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Pink Lentil Tofu Scramble

PINK LENTIL TOFU SCRAMBLE

Silken tofu and sweet onion scrambled in extra virgin olive oil and margarine. Spiced with garlic and smoked paprika. Tossed with fresh steamed broccoli buds, then tossed with Pink Lentil Cream! You just might think you’re eating real egg here! But you’re not, so all the better!

Serves 4

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AFC Horseradish Sweet Potato Spread

AFC HORSERADISH CREAM CHEESE SPREAD 3

AFC HORSERADISH SWEET POTATO SPREAD

When you have AFC Coral Horseradish Sauce on hand, this is a great appetizer to make with it. Pretty to look at, ultra creamy and perfectly balanced flavors. This can also be used as a sandwich spread for your veggie or burger sandwiches.

Makes about 1-1/2 cups

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AFC Red Turkey Cheese Tofu Spread

AFC RED TURKEY CHEESE TOFU SPREAD

AFC RED TURKEY CHEESE SAUCE mixed with tiny diced green pepper and Silken extra-firm tofu. Topped with chopped roasted pepper and served with whole wheat crackers. An eggy-white soft boiled texture with smokey high garlic overtones. Crisp lines meet sweet expressions of rightness! You are God after all!

Makes 2 cups

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Meatless Sausage and Matzo Pate

MEATLESS SAUSAGE AND MATZO PATE

A meaty flavored and textured animal-free pate. This pate served as fried sliders on Jewish rye cocktail bread with mustard, veg mayo and cilantro will have your guests singing at any holiday gathering! 

Makes 4 cups

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Potato Salad For Two

POTATO SALAD FOR TWO 1

POTATO SALAD FOR TWO

Bake up a bunch of potatoes, refrigerate, then make individual potato salads as you want them. This way, the dressing and ingredients don’t get watered down and old-tasting. It’s fresh each time. Thick Lime Cream Sauce is perfect for a mayonnaise substitute. Use your leftover pickle juices to thin the sauce when stirring the salad!

Serves 2

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African Fruit Salad

AFRICAN FRUIT SALAD #2

Yes it’s African. What’s the matter with that? Hey, I researched it after the fact of naming it African.  Africans eat dates, pineapples and bananas – there’s a big history there. That’s all the proof I need, that Africans don’t require animals in their diet. They just think they do. It’s a status symbol. Like with everybody. It’s all about status.

African Fruit Salad is one of the most delicious, easy to make and unique fruit salads of all time! Made with precision! And, it holds up well. And, you now have a way to keep your bananas from discoloring in the salad!

Makes 7 cups salad

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BAKED VEG CHEESE AND VEAL CANNELLONI

baked-cannelloni-plated

BAKED VEG CHEESE AND VEAL CANNELLONI

We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that tasted more like bologna, but the fresh pounded cutlets.

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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SHARON’S MANICOTTI

rolled-manicotti-sauced-not-baked

SHARON’S MANICOTTI

This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.

Makes 11 stuffed pasta and 5-1/4 cups sauce

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ROASTED GARLIC SPINACH PESTO

ROASTED GARLIC PESTO 3

ROASTED GARLIC SPINACH PESTO

This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!

Pesto makes  4 cups; pasta dish serves 8-10

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TOFUTTI BREAKFAST SCRAMBLE

TOFUTTI TOFU SKILLET

TOFUTTI BREAKFAST SCRAMBLE

Ready for a great brunch dish? This is it. Tofu scramble made creamy with Tofutti Better Than Cream Cheese. Sautéed peppers, onion, celery and bean sprouts mixed with tofu seasoned with curry, fennel and smoked paprika. Champagne anyone? Oh, and garnished with a bunch of fresh cilantro and served with fresh streamed asparagus!

Serves 6

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EGGPLANT TOMATO CREAM SPREAD

  EGGPLANT TOMATO CREAM  SPREAD
Looks rustic, tastes elegant, feels luxurious!
Makes 2 cups

4 T. extra virgin olive oil

4 garlic cloves, peeled and finely chopped

1 med. eggplant (a little more than 1 lb.), unpeeled, cut into 3/8 inch cubes (no larger)

salt and black pepper to taste

4 fresh Italian (Roma) tomatoes, seeded and diced

2 t. dried basil

1/4 t. dried oregano

1 t. smoked paprika

very light sprinkling red cayenne pepper

1 t. fresh lemon juice

1/2 c. Tofutti Better Than Cream Cheese

salt and pepper

1 French baguette (long, narrow loaf French bread), thinly sliced and broiled on one side till golden, then brushed with extra virgin olive oil

additional smoked paprika


In large skillet, over low heat, heat oil. Add garlic, then cook till softened, being careful not to brown it. If you do brown it, it’s okay, as long as it isn’t burned.

Add eggplant cubes all at once. Salt and pepper, then stir to coat with oil. Raise heat to medium and keep stirring till eggplant begins to shrink a little. Cook 15 minutes, uncovered, stirring occasionally (much of eggplant will be soft at this point).

Add tomatoes, basil, oregano, smoked paprika, red cayenne pepper and lemon juice. Stir well, then cover and cook on low heat for 45 minutes, stirring occasionally. Adjust for salt as you cook. When done, eggplant and tomato will be very soft & mushy–like a spread.

If after 45 minutes there is still liquid in the skillet, raise heat back to medium or medium-high and cook, stirring often till all liquid evaporates and spread is as dry as possible.

Remove from heat and cool to room temperature. Add Tofutti Cream Cheese. Stir to completely incorporate, salt and pepper to taste, then cover and refrigerate till ready to serve.

Transfer spread to serving dish. Serve with slices of French baguette, broiled on one side, then brushed with extra virgin olive oil. Sprinkle entire presentation with a little smoked paprika.


Notes: Purchase ripe eggplant – one that gives in to pressure when squeezed. Cut into small cubes; large cubes will require longer cooking time and will not soften properly.

You only need 1 teaspoon fresh lemon juice – any more will make it too acidic. The temptation is always to use more, or to use what you squeezed.

If taking this spread on a picnic where you’ll be grilling out, toast oiled baguette slices on grill for an added charred treat.

Although you can serve this immediately upon making it, it textures thicker and creamier when refrigerated a few hours before serving. Great both ways!

EGGPLANT TOMATO CREAM 4






CREAMY ORANGE STRING BEANS

STRING BEANS 1

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!

Serves 4-6

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AFC WESTERN OMELET CHEESEBURGER

WESTERN CHEESE OMELET BURGER 1

AFC WESTERN OMELET CHEESEBURGER

A versatile burger batter for many dishes. A great mix. Chewy, soft, creamy, a little crunch. It’s all there! You won’t believe it. A western omelet is made of egg, ham, onion and green pepper. I also add cheese. All animal-free of course! I know, it makes you happy!

Makes 8 cups

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WHITE BALSAMIC BASIL SAUCE

EXTRA VIRGIN LEMON BASIL CREAM 1

WHITE BALSAMIC BASIL SAUCE

A special sauce for savory or sweet dishes! Served cold!

Makes 2-1/3 cup dressing

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TOFU HOME FRIES

TOFU HOME FRIES 3

TOFU HOME FRIES

Leftover baked potatoes fried up with onion and peppers. Seasoned with garlic, rosemary, curry and smoked paprika. Red wine vinegar to tame the glycemic spike? Of course. It tastes great, so we’ll do it. Tossed with fresh vine tomatoes, fresh spinach and House Foods tofu! A late morning delight!

Makes 8 cups

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TOFU CHIK’N SALAD SANDWICH

TOFU CHIK’N SALAD SANDWICH

Perfectly cooked veg chicken mixed with celery, sweet onion, chopped radish, Silken tofu and roasted garlic cloves. Seasoned with turmeric and rosemary. Add veg mayo or not. Make a sandwich or serve in lettuce cup as a salad!

Makes 3 cups

1, 10 oz. 4 pack Gardein Chik’n Scallopini, frozen – cook 4 minutes each side medium heat in non-stick skillet till lightly browned – cool to room temperature and cut into cubes

1/4 c. finely diced sweet onion

1/2 c. finely diced celery

1/4 c. finely diced red radish

1/4 c. roasted garlic cloves

12.3 oz. pkg. extra firm Silken type tofu, rinsed

1 t. sea salt

1 t. turmeric

1 t. ground rosemary

freshly ground black pepper to taste.

Combine all ingredients in mixing bowl. Mash lightly with potato masher till all ingredients are evenly dispersed. Transfer to covered container and refrigerate till cold.

If desired, mix with a little veg mayo before making your sandwich or sub, or spread the mayo on the bread. A little mustard is good too.

Notes: Although I used Silken tofu, water-packed would work as well.

If Gardein brand is not available, substitute whatever veg chicken works for you.

Gardein’s Chik’n Scallopini is the perfect veg chicken for chicken salad – moist and tender. The transition between animal and plant is seamless.

There’s no added fat to this salad. You decide on the mayo. Works great either way. Steve likes margarine and mustard on his first sandwich – mayo on the second!






 

EXTRA VIRGIN MAYO

EXTRA VIRGIN MAYO 2

EXTRA VIRGIN MAYO

Extra virgin coconut and olive oils processed with tofu, herbs, spices, apple cider vinegar and fresh lemon. Melt in your mouth mayo!

Makes 2 cups

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AFC SESAME PRUNE SAUCE ©

SESAME PRUNE SAUCE 3 - Edited

AFC SESAME PRUNE SAUCE ©

Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious!

Makes 4-1/2 cups

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ITALIAN MAC & CHEESE

ITALIAN VEG MAC & CHEESE

ITALIAN MAC & CHEESE

Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure!

Serves 12 and makes 9 cups sauce

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THE BIG GAME DIP

BIG GAME DIP

THE BIG GAME DIP

This is a big dip for a big day. It makes a lot so you won’t run out. Bold and subtle flavors – crunchy, meaty and smooth textures – make this a perfect party dip for all tastes!

Makes 3-1/2 cups

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PINK LENTIL SEITAN 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

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SWEET VEGGIE CREME FRAICHE

SWEET CREME FRAICHE PROCESSOR

SWEET VEGGIE CREME FRAICHE

A simple recipe for creme fraiche using only four ingredients! You’ll love it!

Makes 2-1/3 cups

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PREMELTED VEGGIE CHEESE FOR SANDWICHES & SAUCES

PEPPER CHEESE SAUCE SKILLET

PREMELTED VEGGIE CHEESE

Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into a premelted cheese!

Makes 2-1/2 cups

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TOFU AND VEGGIE SAUTE

TOFU AND VEGGIE SAUTE PLATED

TOFU AND VEGGIE SAUTE

Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish!

Serves 6

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SMOKY PAPRIKA TOFU SUBS

SMOKY PAPRIKA TOFU AFTER BAKED

SMOKY PAPRIKA TOFU SUBS

Super firm sprouted tofu coated with a smoky paprika dry rub, then baked in extra virgin olive oil. Served on a broiled sub roll with a dry rub and horseradish dairy-free cream cheese spread, fresh spinach and tomato!

Makes 4

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EXTRA VIRGIN OLIVE OIL MAYONNAISE

EXTRA VIRGIN OLIVE OIL MAYONNAISE

Silken-type tofu processed with extra virgin olive oil, vinegar and spices to create a smooth, flavorful veggie mayo! Use as is, or add a few extra ingredients to make it Supreme! Either way, it’s delicious and will suit all of your mayo needs – especially if you live in an area where store-bought animal-free mayo isn’t available!

Makes 4 cups

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RED CABBAGE SLAW

FRENCH TOFU SAUCE IN FOOD PROCESSOR

RED CABBAGE SLAW

with radish, carrot and red onion. Tossed with Tofu French Dressing, then topped with cashew crumbles!

Makes 6-8 cups slaw; makes 2-1/2 cups dressing

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ITALIAN TOMATO ‘BUTTER’

ITALIAN TOMATO BUTTER 1

ITALIAN TOMATO ‘BUTTER’

Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful!

Makes 3 cups

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TOFU GRAVY SCRAMBLE

MINI PEPPER GRAVY TOFU SCRAMBLE PLATED

TOFU GRAVY SCRAMBLE

Silken tofu scrambled with fresh blanched spinach and sweet mini pepper wine gravy! Perfect for a brunch main dish. Feel like a breakfast brunch sandwich instead? Spoon the scramble into soft sub rolls broiled till crispy on the insides!

Serves 4 

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KNIFE & FORK GRAVY & GRAIN BURGER TOAST

KNIFE & FORK GRAVY & GRAIN BURGER TOAST

Pan-Fried Hand-Formed Field Roast Artisan Grain Burgers set atop toasted English muffin halves. Topped generously with Sweet Mini Pepper Gravy. Served open-faced with knife & fork! This is a made in heaven toast!

Makes as many as you want

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SWEET MINI PEPPER GRAVY

SWEET MINI PEPPER GRAVY

with fresh mushroom, red and white wines! An all-purpose gravy. Serve it over pasta, rice, as a hot knife and fork sub sandwich, on a toasted English muffin, in a tofu scramble! Or, serve in bowls with a side of your favorite ‘cutting board’ bread for dunking!

Makes approx. 5-1/2 cups

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VEGGIE SAUSAGE ASIAN TUMBLE

VEGGIE SAUSAGE ASIAN TUMBLE

A stir-fry of peppers, onion, bok choy and sugar peas with veggie soy sausage. Fresh turmeric root adds an earthy flavor. Tossed with tofu macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed.

Makes 4-6 servings

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MUSHROOM PATE SANDWICH SPREAD

MUSHROOM PATE SANDWICH SPREAD

MUSHROOM PATE SANDWICH SPREAD

Homemade mushroom pate with red wine, sweet onion, garlic and cracked pepper mixed with Silken tofu to create a delicious, creamy textured sandwich spread. Can also be served, minus the tofu, as a mushroom pate appetizer!

Makes 3 cups

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