CALLING ALL CHEFS!
HOLIDAY IRISH POTATOES
A creamy mash with sauteed cabbage, onion and green pepper. Molded on a platter, then topped with Marsala sauteed white button and Portobello mushroom. Topped with BLACK WALNUT MARSALA GRAVY! Who says the Irish can’t cook? Well, I took their peasant dish of mashed potatoes and cabbage and elevated it to haute cuisine status. So here it is. This Irish gal CAN cook!
Serves 6-8 main dishes
AFC STUFFIN’ MUFFINS
Individual servings of creamy Stuffin’ Muffins. Dry rye bread, cabbage saute, savory cider broth processed with instant mashed potatoes into a batter. Baked with brown sugar and margarine bottom glaze and topped with smoky Candied Walnuts. Exquisite!
Makes 12
CHERRY COLESLAW CHOP – GOAT
I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it does!
Makes approx. 5 cups
TOFURKEY ROAST BEEF AND SLAW SUB
Foot long sub roll broiled inside till toasty, spread with a little margarine, then topped with roasted peppers, pan-fried Tofurkey roast beef slices and a tangy fat-free slaw! It works perfectly. Fresh, hot, crunchy! Low fat as subs go!
Makes 1 foot long sub
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
SHARON’S DIRT BROTH
The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.
Makes 35 cups
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
CABBAGE AND SPINACH SAUTE
Fresh green cabbage and spinach sauteed with sweet onion in a light cilantro and poultry seasoning non-dairy cream sauce!
Serves 6
SAUTEED CABBAGE AND PEPPERS OVER MASHED POTATOES
Sauteed green peppers, green cabbage and sweet onion simmered in a light tarragon tomato sauce. Served over creamy curry mashed potatoes!
Serves 6-8
WINTER VEGETABLE OVEN ROAST
Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad
Serves 4
SWEET MUSTARD COLLARD GREENS AND CABBAGE
Cooked collard greens and cabbage drenched with a sweet-sour mustard sage, almond cream sauce. Topped with smoked almond crumbles!
Makes 6-8 main dish servings, or 12 or more side dish servings
GINGER SNAP RICE MOLDS
Smoked almond Jasmine rice combined with a sauté of green cabbage, onion, mushroom and celery, mixed with a ginger snap sauce. Molded and served with a ginger and spice raisin sauce!
Makes 12 cups rice and 3 cups sauce
VEGGIE SALAMI SLIDERS
Sauteed sweet cabbage and onion piled onto miniature potato rolls spread with spicy brown mustard and animal-free mayonnaise, with sweet red roasted peppers and pan-fried Veggie Salami Slices. A simple and delicious hors d’oeuvre sandwich!
Makes 12 sliders
AUTUMN SKILLET
Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!
Makes 10 cups
