CONDIMENT MENU

 

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CONDIMENTS

Click on any recipe link to go directly to that recipe on Chef Davies-Tight’s food sites.

BUTTER | MARGARINE

HOMEMADE ANIMAL-FREE BUTTER THAT MELTS Requires only 3 widely available ingredients: Roland Classic Coconut Milk, extra virgin olive oil and salt! Melts and tastes like dairy butter! Makes a little over 2 cups

SHARON’S ANIMAL-FREE  BUTTER  Creamy, light and smooth. A soft butter. Perfect on sandwiches, toast or as a dollop on top of soups and sauces! Makes 1-1/2 cups

SHARON’S ANIMAL-FREE MARGARINE  A great margarine replacement for sandwiches! Easy to make! Makes 1-3/4 cups

SHARON’S TOFU BUTTER SPREAD  Smart Balance Buttery Spread combined with Silken tofu to create a beautifully delicious fluffy spread for toast and bread and as a topping for soup, sauce and pasta dishes! Makes 1-¾ cups

CHEESE

CASHEW PAPRIKASH CHEESE SAUCE An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look! Makes 4 cups

CREAMED SAUERKRAUT AND PEPPERS aka Cheese Sauce Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza, as the cheese filler in a grilled sandwich, spooned over potato or cabbage pierogi, or even in a grilled flatbread roll up! Makes 5-3/4 cups

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

SHARON’S LIQUID CHEESE TRIFECTA  Process Silken Tofu with Tofutti Cream Cheese and Smart Balance Buttery Spread to create a beautiful, creamy thin cheese to drizzle over whatever you want to drizzle it over! I’ve developed two similar recipes, one thin and the other thicker with a slight variation in flavor. Makes 2-3/4 cups

SPREADABLE CHEESE FOR SANDWICHES Textures and tastes like American mild cheddar singles before they were wrapped individually in plastic. It spreads easily, right from the refrigerator. No need to heat – it’s creamy enough so that it doesn’t need it. The large yield was designed for restaurants. If making this at home you might want to cut the recipe in half. Use on any sandwich that you would normally use cold single slices. Veggie cold cuts, subs, burgers, gyros etc. It works and it works well. It’s not meant for grilled cheese sandwiches. We have another cheese mix for that: PREMELTED VEGGIE CHEESE for grilled cheese sandwiches. Makes 8-1/2 cups

SWEET RED ROASTED PEPPER CASHEW CHEESE  A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Use as a spread for hors d’oeuvres, as a spread on submarine sandwiches or for mac and cheese!  Makes 3-1/2 cups spread

SWEET VEGGIE CREME FRAICHE A simple recipe for creme fraiche using only four ingredients! You’ll love it! Makes 2-1/3 cups

MAYONNAISE & SPREADS

ANIMAL-FREE BARBECUE MAYONNAISE SPREAD  Spread it like mayonnaise on your burger buns for a tangy, creamy treat with your grilled soy chicken and veggie burgers. Or use it as a salad dressing for the Perfect Caesar Salad! and Nefertiti Salad  Makes 4-½ cups

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

CAPONATA BABAGANOUSH Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups

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

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

GREEN PEPPERCORN AND CAPER AIOLI SAUCE Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli! Serve as you would any other aioli. I chose steamed veggies: green beans, spinach and asparagus! Impressive! Makes 3/4 cup

HICKORY SMOKE ANIMAL-FREE MAYONNAISE with fresh garlic, brown spicy mustard and extra virgin olive oil. A touch of sweet–and WOW!So easy to make! Makes 1-⅓ cups

HOMEMADE ANIMAL-FREE MAYONNAISE  On any sandwich that contains lettuce, mayo is essential, so let’s make some. Makes 1-½ cups

ITALIAN TOMATO ‘BUTTER’ Tofu, margarine, tomato paste and extra virgin olive oil whipped into a mousse with Italian seasoning. Wonderful! Makes 3 cups

SHARON’S ANIMAL-FREE TARTAR SAUCE Use on any veggie sandwich or burger, or as a dip for fried veggies.  You’ll love it. Lemon zest makes it pop!  Move over McDonald’s. No cruelty in My MAC (Mainstream Animal-Free Cooking) Sauce! Tastes better too! Makes 2-⅔ cups

SUN-DRIED TOMATO ANIMAL-FREE MAYONNAISE  A creamy spread with sun-dried tomatoes and walnuts.Great for veggie and animal-free burger sandwiches! Use in place of mayonnaise! Makes 1-1/2 cups

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

CONDIMENT SAUCES

BLACK & RED BARBECUE SAUCE  Red Russian dressing and ketchup base with black strap molasses, brown sugar, Balsamic vinegar and garlic. Use wherever you need a barbecue sauce! Makes about 1-1/2 cups

GINGER BEER BARBECUE SAUCE  Sweet, tart and spicy! Makes approx. 1 cup

HOMEMADE KETCHUP SAUCE  Sweet, sour, spicy, smokey with coriander, paprika and garlic!  Makes approx. 2 cups

HORSERADISH MAPLE MUSTARD SAUCE  A simple dipping sauce for fried veggies! Makes 3/4 cups

MULTI-PURPOSE PINE NUT CILANTRO PESTO Fresh cilantro, pine nuts, extra virgin olive oil and white Balsamic vinegar blended with fresh lemon and garlic! Makes 1-3/4 cups

SHARON’S FAT-FREE BARBECUE SAUCE  Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecue sauce! Makes 1-1/2 cups

SMOKY COCKTAIL SAUCE  An easy, quick, delicious cocktail sauce to use for dipping veggies. The smoke makes the difference! Makes 1 cup

THICK LIME CREAM SAUCE A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes! Makes 2-1/3 cups

TOMATO CURRY KETCHUP  Homemade ketchup sauce with red wine vinegar, brown sugar, garlic, curry and coriander! Serve with plain rice. Makes 4-¼ cups

WHITE BALSAMIC BASIL SAUCE A special sauce for savory or sweet dishes! Served cold! Makes 2-1/3 cup dressing

OTHER 

BAKED MCINTOSH APPLESAUCE   McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that? Makes 2-1/2 cups

CHERRY CRANBERRY SAUCE BEETS   In a sweet and sour red wine sauce! Terrific flavor arrangement. Serve hot as a vegetable or cold as a condiment! Serves 12 or more

CRANBERRY BLUEBERRY SAUCE   A fresh cranberry and blueberry sauce made a little thinner than your traditional cranberry sauce, to be spooned over stuffing in place of gravy. Can also be used over English muffin or toast for breakfast or as a soy ice-cream topping! Makes 3-1/2 cups

GINGER JUICE  When you don’t want to insert the texture of fresh ginger into a recipe, but still want the fresh ginger taste, this is an easy way to juice the ginger!

MARINATED SUN-DRIED TOMATOES There are two ways I marinate sun-dried tomatoes: One method produces a soft texture, the other produces a tougher texture.

PICKLED MUSHROOM AND ONION Salvage those almost gone bad mushrooms with apple cider vinegar! Makes a great condiment for sandwiches and burgers. Use in place of pickles! Makes about 1-1/2 cups

PICKLED ROASTED YELLOW PEPPERS Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious! Pickles about 20 jumbo yellow peppers

PINEAPPLE MINT CRANBERRY SAUCE   Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint!  Serves 6

RAW CRANBERRY CILANTRO RELISH   A fresh cranberry, orange and cilantro chop! Makes a great relish to accompany your holiday meal! Makes 2-1/2 cups

STRAWBERRY PEACH PRESERVES with coriander, cinnamon and ginger. For breads/toast or as dessert topping! Makes 6-1/2 cups


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