A CHEF WILL CHANGE THE WORLD FROM ANIMALS TO PLANTS. IT STARTS HERE… PREPPING & COOKING the very 1st FIVE STAR ANIMAL-FREE CUISINE IN THE WORLD with CHEF DAVIES-TIGHT @ your service!
TOASTED QUINOA BREAKFAST PIE A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted…
JAMAICAN ME CRAZY FLAN Do you like cocoa, coffee, coconut, caramel? Then you’ll love this smok’n Jamaican Me Crazy flan! Serves 6
MINCEMEAT PEANUT BUTTER Mincemeat, creamy peanut butter and almond milk. That’s all it takes to upgrade your sandwiches to spectacular! Makes 1-1/3 cups
MASHED SWEET AND WHITE POTATOES A creamy blend of sweet and white potatoes combined with a homemade Creamy Cashew Butter, sliced green scallion and almond coconut milk. Serve as a side dish potato or make fried potato patties coated with Panko crumbs. Uniquely textured and uniquely delicious! Makes 5-1/2 cups
SWEET AND SOUR MUSTARD SAGE SAUCE This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce! Makes 3-1/2 cups
WALNUT BAKED STUFFED MUSHROOMS Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs
PEANUT FRIED RICE MOLDS Traditionally, chefs made fried rice out of leftover rice. That’s what we’re going to do here. Sauteed onions and rice, pan-fried and charred with peanuts and broccoli. Seasoned with garlic, ginger, wasabi and orange zest. Molded and served with a sweet ginger mustard sauce! Makes 5-1/2 cups rice
