BLUEBERRY PUDDING JAM Do you like pudding? Do you like jam? Then how about a pudding jam? Amply spread it on your favorite toasted breads or spoon it over your favorite dairy free ice-cream! It sounds good because it is good! Blueberries, pineapple and prunes cooked with almond milk, cinnamon and coriander. Thickened with unmodified … Continue reading Blueberry Pudding Jam
A plant is a plant and an animal is an animal. Right now, meat means either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion. Ever notice … Continue reading Why Fool With The Perfect Foods?
KEEP IT GOING I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant. In other words, animals will not be considered meat nor food in the future. I will not, however, refer to a plant as an animal – … Continue reading Key To Understanding Planet Earth
APPLE RUM WALNUT RAISIN PIE - with spaetzle top crust Apple, rum, walnut, raisin filling baked in a sweet yellow pea dough infused with rum, topped with a spaetzle-type crust. Not your run of the mill apple pie! Serves 6 Preheat oven to 400 degrees 6-7 lg. red apples, peeled, cut into quarters from top … Continue reading Apple Rum Walnut Raisin Pie – with spaetzle top crust
CRANBERRY COCONUT FROZEN CUSTARD Smooth as custard. Rich as cream. Perfect scoop. An easy make! Makes 3-1/2 cups 14 oz. can whole cranberry sauce - I used Ocean Spray 11 oz. container SO Delicious Dairy Free Culinary CoconutMilk - Original, chilled till thick 1/2 c. Rich's COFFEE RICH Non-Dairy Creamer 16 oz. POM Blueberry Pomegranate … Continue reading Cranberry Coconut Frozen Custard
APPLE CRUMBLE CRUST PIE A bottomless apple-crusted pie topped with a walnut, brown sugar and saffron crumble. Baked till bubbly and crisp, then drizzled with a cinnamon citric glaze, and finished with a sugar dusting! Makes 19 inch pie - serves 6-8 Preheat oven to 375 degrees Pie filling: 7 red apples, peeled, cut in … Continue reading Apple Crumble Crust Pie
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
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 Tomato sauce ingredients: 2 T. extra virgin olive oil 1 c. peeled, diced onion - 1/2 inch squares 8 … Continue reading Jasmine Rice Lasagna
AFC CHEW CUPCAKES / Mint Carob Chocolate Chip © This is my decadent cupcake! Eat it like a popover! Makes 2 dozen Preheat oven to 375 degrees 2 med. ripe bananas, cut into chunks 1 c. Diet Faygo Vanilla Cream Soda 1 c. white sugar 1 c. dark brown sugar, firmly packed zest and strained … Continue reading AFC Chew Cupcakes / Mint Carob Chocolate Chip
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 1 T. … Continue reading Pink Lentil Tofu Scramble
PINK LENTIL CREAM Serve as an elegant first course appetizer soup, use as gravy or a thickener for other sauces instead of cornstarch or flour and bouillon. Easy, cheap and super smooth! Makes 4 cups 2 c. washed pink lentils 4 c. water 1 t. pink Himalayan salt fresh grind black pepper to taste 2/3 … Continue reading Pink Lentil Cream
PURPLE ASIAN SLAW Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw! Makes 5 cups salad - 3-1/2 cups dressing Veggies for slaw: 5 c. thinly sliced red cabbage 1 c. matchstick size peeled carrots 1/4 c. sliced scallion, green and white part 1 c. sliced … Continue reading Purple Asian Slaw
CILANTRO DATE CREAM A sweet, savory and herbal condiment for veggie meat sandwiches! Or use as a vegetable or bean soup topper. Fresh lime, smoked paprika, garlic and extra virgin olive oil bring it to the finish line a winner on all that counts! Makes 3/4 cup 10 whole dates cut crosswise in half … Continue reading Cilantro Date Cream
Some people don’t want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn’t available near you, then use some other brand that you like. The Cilantro Date Cream works well on veggie burgers too!
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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 1 soft-baked sweet potato, chilled overnight, … Continue reading AFC Horseradish Sweet Potato Spread
POACHED PEARS AND BEETS ÀLA CREME Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce! Serves 6 or more Walnut-Maple Baste: 2 T. walnut oil 3 … Continue reading Poached Pears And Beets Àla Creme
BATALI MEETS GARDEIN Mario Batali's Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick'n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it's all cooked up in Guy Fieri's non-stick cast … Continue reading Batali Meets Gardein
Can also be used as a side dish vegetable when heated.
SWEET POTATO HUMMUS
Simple and elegant combined makes everyone want to make this Velvety smooth appetizer delight! Exquisite texture and flavor. You wanted an easy appetizer to make for the holidays or any special occasion? This is it.
How much effort does it take to bake some sweet potatoes? Then what are you waiting for? Make them a few days ahead, then when needed, all you do is reach into the fridge. AFC Sweet Potato Hummus has a longer shelf life than most appetizers, so go for it. Surprise everyone with the newest State Of The Art Hummus – made Àla Sharon
Makes 2-1/2 cups
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RED TURKEY PASTA MOLD MASTERPIECE This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy - just for you, because you like easy. Merry Christmas and happy day to the world ~ from Sharon Lee Mary Davies-Tight, The Animal-Free Chef Serves 10 Make the sauce first: … Continue reading Red Turkey Pasta Mold Masterpiece
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 … Continue reading AFC Red Turkey Cheese Tofu Spread
AFC RED TURKEY CHEESE SAUCE Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers - long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don't need to be … Continue reading AFC Red Turkey Cheese Sauce
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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AFC CORAL HORSERADISH SAUCE Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce! Makes 4-1/2 cups 7 oz. pkg. whole, raw almonds (almost 2 c.) … Continue reading AFC Coral Horseradish Sauce
Once you try the new way, you never go back to the old…
GINGER CRANBERRY SAUCE Ah-h-h. I love cranberry sauce. Fresh ginger pops these berries to a new level, while the ruby red grapefruit takes them on a different but delectable texture journey. Serve hot or cold as a condiment for main dishes, a dipping/spreading sauce for horsd'oeuvres, as a preserve on your favorite toasted breads and … Continue reading Ginger Cranberry Sauce
RED SNOWY COLESLAW Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I'm changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop. Makes 5-6 servings Roast the beets: preheat oven to 400 degrees 1-3/4 lbs. fresh beets, peeled, washed and cut into 1/2-3/4 … Continue reading Red Snowy Coleslaw
BROILED TOMATO CHEESE TRISCUITS Hot cheese melting over fresh Roma tomato with the essence of herb permeating your senses making it feel like you're eating a bite-size crispy mini pizza will delight your guests! Even when these morsels are no longer hot, your enjoyment won't diminish! Don't forget the napkins! Makes 36 canapes 3 c. Daiya … Continue reading Broiled Tomato Cheese Triscuits
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 2 T. extra virgin olive oil 2 sm. yellow onions, peeled and diced 3/4 … Continue reading Meatless Sausage and Matzo Pate
My mother knew how to follow a recipe. She also knew how to create her own. On one visit to the Homeland - Arthur Street in Springfield, Massachusetts - she made my minestrone soup from the cookbook I sent her. She put it in front of me at the table and watched while I ate. … Continue reading FOLLOW HER RECIPE
DIET COKE COFFEE GRAVY © BUBBLING GOODNESS. DIET COKE. COFFEE. GRAVY. HAPPY THANKSGIVING. Makes 5-3/4 cups 3 c. water 2 c. Berry Cherry Blend (dried cherry, cranberry, blueberry by Traverse Bay Fruit Co.) 1 t. pink Himalayan salt 2 c. fresh brewed robust coffee (I used Zack's Brews Cowell & Hubbard) 2 T. liquid smoke … Continue reading Diet Coke Coffee Gravy
FIG AND YAM ENGLISH MUFFIN STUFFIN' This Middle Eastern delicacy, straight from the influence of AFC's London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumb … Continue reading Fig And Yam English Muffin Stuffin’
AFC DIET COKE ZERO CALORIE SALAD DRESSING © Everything you want in a dressing! This Is the Place! Zero Calories! Makes almost 3 cups 1/3 c. fresh lime squeeze 1/2 c. apple cider vinegar 1/2 c. water 1 t. guar gum powder 1 c. Diet Coke 1/4 c. prepared yellow mustard 1 T. Gourmet … Continue reading AFC Diet Coke Zero Calorie Salad Dressing
A powerful wave of awakening is sweeping across the earth today. Everywhere people are realizing that we have been unnecessarily fighting a war against the environment, against animals, and against ourselves. In every part of the world people are now wanting to bring their lives into deeper alignment with more life affirmative values and a … Continue reading John Robbins ~ DIET FOR A NEW AMERICA
SAFFRON PESTO ROTINI
This is just one of the uses for SAFFRON WALNUT PESTO:
Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!
Makes 9 cups
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SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups 3/4 oz. fresh mint leaves (about 30 leaves) 3/4 oz. fresh basil leaves (about 30 leaves) 1 c. walnut … Continue reading Saffron Walnut Pesto
AFRICAN TOMATO NUT PESTO LINGUINI #4 Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels. Serves 6-8 3 oz. dried tomato halves soaked in … Continue reading African Tomato Nut Pesto Linguini