GLUTEN-FREE BROCCOLI CORN CHOWDER
Made with pan-fried potatoes, fresh corn off the cob, sauteed celery and onion, soy bacon bits and broccoli cuts. Steeped in a white wine and sage creamy Tofutti Better Than Sour Cream broth!
Makes 15-½ cups
Continue reading “Gluten-Free Broccoli Corn Chowder”
AFC MACARONI SALAD SAUCE
Vegan sour cream has about half the calories of vegan mayonnaise, and it’s thicker, so you can add more to it without watering it down too much. For that reason, at least in some salads, vegan sour cream has become my new ‘go to’ base for mayonnaise replacement!
Makes approx. 2 cups
Continue reading “MACARONI SALAD SAUCE”
BLUEBERRY WALNUT RUSSIAN TOAST
Dairy free cream cheese mixed with a smoky dried berry walnut crumble and fresh blueberries. Served atop fresh toasted Russian black bread!
Makes 2 cups spread
HOT ARTICHOKE ANTIPASTO DIP
Today we’re offering a heated dip, either broiled or microwaved, of marinated artichoke, sun-dried tomato, Kalamata olive, garlic and oregano in a dairy free cream cheese by Tofutti. Served with a gluten-free smokehouse almond NUT-THIN cracker!
Makes approx. 1-3/4 cup
AFC SCOTTISH PLAID DIP
When there’s not one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There’s no one flavor that dominates the dip. Enjoy this Scottish plaid!
Makes 5 cups
AFC ASIAN CIDER GRAVY
Gravy doesn’t get much better than this! Sweet, tart, smoky, salty with a little heat. Perfection is on the menu tonight!
Makes 4 cups
ASIAN AMERICAN FRIED RICE AND CIDER GRAVY
Cider gravy – who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because ‘you know who’ dared to try something new! Your ‘buds will not be disappointed!
Makes 12 cups rice and 4 cups gravy
Continue reading “Asian American Fried Rice And Cider Gravy”
COLLARD GREEN, OLIVE AND CAPER SPREAD
Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place – the only place!
Makes 2-2/3 cups
APPLE CELERY SLAW
A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday!
Makes approx. 9 cups
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
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
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
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
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
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
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!
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
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
WHITE BALSAMIC BASIL SAUCE
A special sauce for savory or sweet dishes! Served cold!
Makes 2-1/3 cup dressing
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
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
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
LEMON CREME PIE
Lots of lemon flavor in this dreamy light Tofutti Better Than Sour Cream lemon pie. Topped with soy whipped cream and lemon zest!
Serves 6-12 depending on serving size
COCONUT ORANGE CREME CHOCOLATE CAKE
Tofutti Better Than Sour Cream and Cold-Pressed Pumpkin Seed Oil create a perfect texture in this chocolate cake. The finely ground cocoa beans is an added bonus! Filled and iced with coconut orange creme!
Serves 12 or more
PEANUT BUTTER PUMPKIN PUDDING
Made with Tofutti Better Than Cream Cheese, creamy peanut butter, pumpkin, almond coconut milk and spice. Topped with coffee flavored soy whipped cream and a cinnamon dash. Tastes like peanut butter pumpkin cream pie absent the crust.
Makes 6-1/2 cups
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips!
Makes 2 cups
COCKTAIL HORS D’OEUVRE SANDWICHES
A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread, cut into triangles!
Makes a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread
GRILLED PEANUT BUTTER AND TOFUTTI CREAM CHEESE SANDWICH
Fresh Russian black bread spread with country-style Dijon mustard, peanut butter and Tofutti Better Than Cream Cheese. Layered with sweet roasted peppers, bread & butter pickles and sweet onion. Grilled in cracked pepper and olive oil. Served with an olive stick and kettle potato chips.
Makes 1 sandwich
Continue reading “GRILLED PEANUT BUTTER AND TOFUTTI CREAM CHEESE SANDWICH”
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD
Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon!
Makes 1-1/4 cups
Continue reading “GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD”
TAPENADE MOUSSE
Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match!
Makes 2 cups
ZUCCHINI LASAGNA
No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough – 4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk on air delight! A glass of your favorite red wine will be thankful for the company!
Makes 9 servings
FRESH FRUIT SHORTCAKE
Fresh strawberries, blueberries and nectarines mixed with fresh mint and Silk Dairy-Free fruit yogurts. Spooned over toasted potato bread rounds or English muffin. Topped with soy sour cream and powdered sugar!
Makes 9 cups fruit mixture
MUSHROOM AND SPINACH QUESADILLAS
Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish!
2 large or 4 small servings
RED RADISH COLESLAW
Shredded green cabbage and red radish tossed with green scallion, then coated with a creamy coconut, orange, lemon dressing!
Makes 8 cups coleslaw Continue reading “RED RADISH COLESLAW”
COCONUT ORANGE LEMON DRESSING FOR COLESLAW
This is a cooked, and then chilled, dressing using Jello pudding & pie filling for the lemon flavor and thickening. The sweet comes from cream of coconut and orange marmalade. The sour from champagne vinegar. Really special!
Makes 3 cups Continue reading “COCONUT ORANGE LEMON DRESSING FOR COLESLAW”
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”
MAPLE BALSAMIC PINEAPPLE BEAN SALAD – GOAT
Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite!
Makes 14 cups Continue reading “MAPLE BALSAMIC PINEAPPLE BEAN SALAD – GOAT”
ANIMAL-FREE TARTAR SAUCE
A quick, delicious tartar sauce made with soy sour cream, spicy brown mustard and dill pickle relish! Use on veggie sandwiches and veggie and soy chicken burgers!
Makes 1-1/4 cups Continue reading “ANIMAL-FREE TARTAR SAUCE”
SPINACH MUSHROOM AVOCADO SALAD
Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant!
Makes 4 main dish salads or 6 side salads
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”
