CREATE vs ENGINEER

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Create connotes willy-nilly. There’s nothing willy-nilly about my process.

I engineer everything I do – the entire recipe developing process is engineered. I don’t cross my fingers, take a deep breath or hold my breath, pray, hope, wish or hand it over to the universe. I take control at every juncture.

I don’t try something merely to see if it might fly, or just out of curiosity. The world is full of curious-seekers. I’m not one of them. If I’m thinking about it, I already have a pretty good idea whether it will or won’t fly or if it won’t, can I make it fly, and is it worth it? If I’m excited about the possibility I’ll continue. If I’m holding my breath, I won’t.

In the rare instances where I have to make more than one attempt, I do so knowing in advance that I will succeed – eventually. I keep the pace that the project sets for me – not the other way around. I don’t frantically test and retest to get it right. When the skill set matches the mind set and the products are available to make it happen, I’ll be there to make sure it does.

Nobody can tell me to hold up a project for their own self-serving interests. Nobody can tell me to give a project to somebody else whom the world favors more. I don’t have private investors who play all sides of the fence – even the top and the bottom of the fence (put it on hold or sink it parts of the fence).

I’m not a tumbleweed. I don’t go where the wind takes me. I make the wind turn in my direction – because it sees the value in going the way of the Five Principles.

I don’t force it. It wants to be a part of this great project.

If you want to be a part of it all, then you had better show up with some talent and know what those talents are.

You can stay a tumbleweed if you want. But if you want in on this, then you had better talk to that tumble part in you and line up with the Five Principles:

No prejudice, discrimination, enslavement, torture and slaughter.

There’s nothing willy-nilly about me.

Remember that.

Sharon Lee Davies-Tight, the animal-free chef






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SPINACH BENEDICT SALAD

SPINACH BENEDICT SALAD

Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make  a Veggie Eggs Benedict, which would require a stove, a toaster and a blender. 

When the lights went out at Kirby Manor and I had no electricity, I made this beautiful salad instead, thus the name!

Makes 4-6 main dish servings

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FRIED VEGGIE BOLOGNA SANDWICH

FRIED VEGGIE BOLOGNA SANDWICH

Toasted English muffin spread with veggie mayonnaise and mustard. Layered with red roasted pepper, fried veggie bologna, iceberg lettuce and fresh spinach. Sprinkled with fresh cracked pepper. Five minutes from start to finish. Sink your teeth into satisfaction and make your taste buds happy!

Makes 1 sandwich

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GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta!

Serves 8-10

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GARBANZO BEANS WITH SAVORY RICE

GARBANZO BEANS WITH SAVORY RICE

Marinated textured vegetable protein (TVP) sauteed with caramelized onion, garbanzo beans and orange zest. Served with steamed rice seasoned with coriander, oregano and garlic!

Makes 6 cups rice; 2-1/2 cups beans

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CHAR-GRILLED TOFUTTI CREAM CHEESE SANDWICH

CHAR-GRILLED TOFUTTI CREAM CHEESE SANDWICH

with sweet red roasted peppers and veggie ham!  Tastes like it was cooked outdoors over an open flame!

Makes 4-6 sandwiches

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BOURBON BAKED BEAN SALSA

BOURBON BAKED BEAN SALSA

An American slant to Mexican bean salsa. Bourbon Baked Beans mixed with caramelized peppers and onion and pineapple salsa. Seasoned with fresh basil and mint! Serve with your favorite tortilla chips!

Makes 7 cups

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DUAL-PURPOSE PUMPKIN NOG

DUAL-PURPOSE PUMPKIN NOG 

Pumpkin blended with Coconut Almond Milk, vanilla, sugar and nutmeg! Serve as a cold dessert soup or as a beverage dessert either plain or spiked with brandy or sweet Marsala wine!  Serve ginger snaps alongside! Happy New Year!

Makes 4-1/2 cups

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LEMON HORSERADISH SAUCE

LEMON HORSERADISH SAUCE

with chopped parsley, roasted peppers, garlic and tarragon!  Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven! 

Makes 2-1/2 cups

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CRANBERRY BLUEBERRY SAUCE

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

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FAT-FREE MEATLESS SPAGHETTI SAUCE

FAT-FREE MEATLESS SPAGHETTI SAUCE

Stewed tomatoes, sweet red roasted peppers and pumpkin!  Nobody will guess there’s pumpkin in it! Serve over, or tossed with, your favorite pasta! Great for the whole family!

Makes 6 cups sauce

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SPICY INDIAN SALSA

SPICY INDIAN SALSA

Indian flavors meld with the traditional flavors of Mexican salsa. Chili beans, scallions and Garam Masala spice. Exciting and different!  Serve with your favorite tortilla chips!

Makes 4 cups

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BLACK OLIVE MOUSSE

BLACK OLIVE MOUSSE

Soy cream cheese combined with black olive paste, basil and garlic. Hand-whipped till light and creamy! Served with assorted chopped pickles, mustard, assorted crackers and bread!

Makes 1-1/2 cups

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HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS

Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods!

Makes 24

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HILLARY CLINTON COOKIES

HILLARY CLINTON COOKIES

Hazelnut coconut cookies with maple syrup. Topped with maple icing!

Makes 45 cookies

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APPLE DATE COOKIES

APPLE DATE SPICE COOKIES

with sliced almonds. Drizzled with lemon icing!

Makes 3-1/2 dozen

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MINT CHOCOLATE CHIP REFRIGERATOR COOKIES

MINT CHOCOLATE CHIP REFRIGERATOR COOKIES

with cashews and coconut. The lightest textured chocolate chip cookie you’ll ever taste!

Makes 5 dozen

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SWEET RED ROASTED PEPPER CASHEW CHEESE

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

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ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES

ROASTED PEPPER CASHEW CHEESE HORS D’OEUVRES

A cheesy mousse-like spread made from cashews, sweet red roasted peppers, sweet onion, garlic and nutritional yeast. Spooned onto lightly broiled potato bread rounds. Half topped with strips of roasted pepper and the other half topped with Kalamata olive strips. An elegant, melt in your mouth hors d’oeuvre! Can also be used on a sub sandwich.

Makes 3-1/2 cups spread

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ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise!

Makes 2-3/4 cups sauce

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MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD

MEATLESS PEPPERONI SOY CREAM CHEESE SPREAD

with green scallion and fresh sweet red pepper! Served with Caramelized Onion Ritz Crackers!

Makes 1-3/4 cups

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CARAMELIZED OVEN-ROASTED VEGGIES

CARAMELIZED OVEN-ROASTED VEGGIES

Coated with an extra virgin olive oil, garlic, rosemary, cracked pepper sauce injected with a soy bacon flavor component. Subtle, melt in your mouth delicious!

6 main dish servings or 10 servings for a buffet

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SWEET LIME COOKIES

SWEET LIME COOKIES

with coconut and almonds. Topped with cherries! This is my macaroon!

Makes 52 cookies

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COOKIE COATED RED GRAPES

COOKIE COATED RED GRAPES

Whole red grapes wrapped in an allspice and Balsamic sugar dough. Baked, then dipped in chocolate! Extra special!

Makes 32 cookies

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SMOKED ALMOND CHOCOLATE COOKIES

SMOKED ALMOND CHOCOLATE COOKIES

with raisins, Chipotle powder and coffee! Complex and satisfying! With each bite of the cookie, new flavors emerge!

Makes 9-1/2 dozen Continue reading →

COCOA COCONUT CLOVE COOKIES

COCOA COCONUT CLOVE COOKIES

with ginger and sliced almonds! Makes a great holiday cookie! Intense flavors contrast with light textures, surprising the palate!

Makes 5 dozen

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SAFFRON ALMOND COOKIES

SAFFRON ALMOND COOKIES

with raisins and Marsala wine. Topped with cocoa-sugar. The perfect cookie! Melts in your mouth!

Makes 4-2/3 dozen

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PINEAPPLE GINGER CARROTS

PINEAPPLE GINGER CARROTS

Fresh streamed baby carrots in a light pineapple and fresh ginger sauce! Wonderful with rice dishes, even plain rice!

Serves 6

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POTATO TURNIP CARROT MASH

POTATO TURNIP CARROT MASH

with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key!

Serves 8

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HOLIDAY STUFFING CASSEROLE

HOLIDAY STUFFING CASSEROLE

Pineapple sage stuffing with almonds, layered with mashed potatoes and yams, topped with a coriander and onion gravy, and pineapple mustard-mint fresh cranberry sauce. Baked till steamy hot! Who knew stuffing could be elegant?

Makes 12 servings

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PINEAPPLE MINT CRANBERRY SAUCE

PINEAPPLE MINT CRANBERRY SAUCE

Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint! 

Serves 6

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CORNBREAD CRANBERRY STUFFING

CORNBREAD CRANBERRY STUFFING

with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had!

Serves 8-10

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CREAMY MUSTARD MINCEMEAT SAUCE

CREAMY MUSTARD MINCEMEAT SAUCE

with  fresh red grapes, maple syrup, a hint of smoke, fresh rosemary and soy sour cream. All sweet and sour sauces don’t have to be Asian influenced. This is sweet and sour American style!

Makes enough to cover a large vegetable stir-fry

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PINEAPPLE COCONUT CURRY BREAD STUFFING

PINEAPPLE COCONUT CURRY BREAD STUFFING

with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish!

Serves 6

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COFFEE BAKED BEANS

COFFEE BAKED BEANS

with charred onion, caramelized mushroom and brown sugar! If you like coffee, you’ll love these coffee baked beans!

Serves 4 

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MEXICAN ITALIAN HAT DANCE

MEXICAN-ITALIAN HAT DANCE

Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!

6 servings for main dish, 12 servings on a buffet

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GRITS AND MIXED CREAMED VEGETABLES

GRITS AND MIXED CREAMED VEGETABLES

Charred and caramelized sweet onion and mushroom combined with mixed assorted veggies in a beautiful sage, thyme and tarragon animal-free cream sauce! Served over grits!

Makes 6 servings

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MEATLESS PEPPERONI GRINDERS

MEATLESS PEPPERONI GRINDERS

Fried onions and peppers, sweet red roasted peppers and fried meatless pepperoni served on a grinder roll spread with marinara sauce and coconut oil spread. Light and satisfying!

Makes 2 grinders (subs)

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MAPLE WALNUT CRULLERS

 MAPLE WALNUT BUTTER

Peanut butter replacement for kids and adults! Walnuts processed till smooth, then combined with Grade B maple syrup and Silk Coconut Milk. Creamy delicious! No artificial ingredients!

Makes 2-3/4 cups Continue reading →

APPLE PECAN BEAN SALAD

 APPLE PECAN BEAN SALAD

With thinly sliced sweet onion and celery marinated in a sweet curry and cinnamon Balsamic vinaigrette. Fabulous!

Makes 9 cups salad Continue reading →