The Animal-Free Chef

“The Most Defiant Warrior Of Them All”

A chef will change the world.

Chefs always change the world. They’re the first ones to your gut. The animal chefs had a go at it – for millennia – and they made the world worse off, not better off. It’s long past time. It’s way over-due.

There will be no negotiations – NONE – no more putting on a back burner, where all it does is simmer till it disappears, that which should have been served first. It’s front and center. The main course, every course, in full view where everybody can see, the prize. It’s standing room only, but you don’t care as long as you get a taste. And you will. That you know.

Now the animal-free chefs get their turn. Now they have a go at it. And yes, stand down, just like we all did when you took the reins and sentenced to the worse hell on earth all creatures large and small for your palate.

Because you were addicted to the blood, you made the blood-seeking part of your addictive lifestyle into the menu.

The menu is mine now. You disrespected the menu by making war with it, against it, by committing the most horrendous war crimes against the most innocent as you smeared the menu with prejudice, discrimination, enslavement, torture and slaughter. Then you hid the blood, the suffering, and the proof of curdling screams under crafty trusses and sauces meant to deceive, not enlighten.

You all had it your way for way too long and you all contributed to making a mess of the planet. Now God is up. You don’t need a religious God to make the world turn in it’s proper direction, all you need is yourself as your own God. Raise yourself up. Sing praise to you.

I will be on the front lines cooking animal-free and sending the Five Principles to a Better Life – no prejudice, discrimination, enslavement, torture and slaughter – all over the globe. With God on the side of living and thriving not dying, this battle will be won.

You are no longer God’s child. You ARE God. Ever notice how religions keep saying we’re all children of God, as if God is the parent, and whatever we do, it must be God’s will for us to do? No human parent would raise a child that way. “No matter what you do – Johnny or Mary – know in advance that you have my blessing?”

It’s a bunch of mumble jumble used to keep your mind and soul muddled, so you don’t know what’s up, what’s down, what’s right, what’s wrong, always in the dark of not knowing, so that the animal-abusing industries (including the human-abusing industries), supported by all religions and governments, if not through words, through actions, can control your actions for the so-called benefit of the so-called group, based on their animal-abusing agendas.

The task of switching from animal-based to animal-free cuisine is not too large, nor is it insurmountable. It just appears that way – because of your muddled minds and souls. The world has changed and will continue to change quickly at junctures that appear, seemingly out of nowhere, to facilitate that change, whenever and wherever the gap between life and death is shortened to the point of meaningless life.

We are at the door of the juncture that can change the planet by lengthening the gap between life and death to the point of meaningful life for all who inhabit the planet, instead of a torturous life that leads to slaughter.

The door is open. You don’t have to walk – nor run or close your eyes and hope you float – through it. That door will never close. The opening will only get bigger and bigger and bigger till next thing you know the entire world is on the inside. It’s quick. It’s painless. You’ll wake up in a comfortable place – a place of familiarity – and know that this is the place you’re supposed to be. This where you want to be. Animal-free.

~ Sharon Lee Davies-Tight, the Animal-Free Chef

Yes, chefs have opinions too. A different slant on everything. Chef Sharon feeds you animal-free delicacies and her view from her kitchen as she experiences life. Chef Sharon develops all her own recipes and all her own views!

Thank you for donating to the continued success of Sharon Lee Davies-Tight, artist, author, animal-free chef and activist, ARCHITECT OF 5 PRINCIPLES TO A BETTER LIFE™ and MAINSTREAM ANIMAL-FREE CUISINE™.

SHARON shares her work worldwide with no payment or conditions, so all people may have access to the totality of her work via the internet!

Thank you for being part of that dream of accessibility for all!



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!






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