AFC SCOTTISH PLAID DIP

AFC SCOTTISH PLAID DIP When there's not one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There's no one flavor that dominates the dip. Enjoy this Scottish plaid! Makes 5 cups 15.5 oz. dark red kidney beans plus liquid from … Continue reading AFC SCOTTISH PLAID DIP

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CORN ON THE COB

CORN ON THE COB If you want to uptick your corn on the cob experience, try this cinnamon - sugar - salt - animal-free butter spread! Makes 1/2 cup spread Cook your fresh corn on the cob any way you like: boil, steam, grill. A half cup of spread equals one stick of margarine, which … Continue reading CORN ON THE COB

BLACK BEAN CORN CHOWDER

BLACK BEAN CORN CHOWDER In this chowder we use three types of corn: sweet yellow, sweet white, and cream style, combined with black beans and caramelized onion and celery in a garlic, chipotle powder and thyme seasoned soy milk base, thickened with instant mashed potatoes. Spicy, sweet and smooth!  Makes 12 cups 1/3 c. margarine … Continue reading BLACK BEAN CORN CHOWDER

ANTIPASTO RELISH FOR CRACKERS

ANTIPASTO RELISH FOR CRACKERS Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d'oeuvres I served and everybody loved it! It's simple, easy to … Continue reading ANTIPASTO RELISH FOR CRACKERS

MUSTARD DILL RICE

 MUSTARD DILL RICE Served with a mustard-garlic flavored black olives, corn and peas topping! Serves 4 1 c. long grain rice 1-1/4 c. water 1 T. margarine 1 T. prepared yellow mustard 1 t. salt 1 t. dill weed 3 T. margarine 16 extra lg. black pitted California olives, cut from end to end into … Continue reading MUSTARD DILL RICE

HOT AND SPICY BLACK BEANS

HOT AND SPICY BLACK BEANS A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme! Makes 6-1/2 cups 2, 15 oz. cans black beans 11 oz. can vacuum packed whole kernel corn, or 17 oz. can whole kernel corn, drained 14-1/2 oz. … Continue reading HOT AND SPICY BLACK BEANS

CHILI BEANS WITH ROASTED PEPPERS AND CORN

CHILI BEANS WITH ROASTED PEPPERS AND CORN Sauteed sweet onion and red roasted peppers in extra virgin olive oil. Combined chili beans and corn. Seasoned with tarragon! Makes 6 cups 3 T. extra virgin olive oil 1 c. diced sweet onion 7 oz. jar sweet red roasted peppers, diced 17 oz. can whole kernel corn … Continue reading CHILI BEANS WITH ROASTED PEPPERS AND CORN

STUFFED PAISLEY PEPPERS

STUFFED PAISLEY PEPPERS Green peppers stuffed with kidney beans, potatoes, onion, green pepper, peas and corn mixed with a Paisley Margarine seasoned with garlic, basil and curry. Then steamed baked till tender, savory and fragrant! Serves 4 Preheat oven to 375 degrees 4 med. green peppers 8-3/4 oz. can deep red kidney beans, not the … Continue reading STUFFED PAISLEY PEPPERS

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish! Makes 10 cups 14 oz. pkg. frozen baby lima beans, boiled in water till plump and soft; drain … Continue reading BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS

MANCINI BEANS

MANCINI BEANS A great bean recipe using all cans--no peeling, slicing or dicing. Vegetarian Baked Beans, black beans, whole kernel corn, tomatoes and Mancini Fried Peppers with Onion. Seasoned with garlic, basil and mint! Makes 9 cups 28 oz. can Bush’s Vegetarian Baked Beans (they're gluten-free) 15 oz. can black beans 28 oz. can petite … Continue reading MANCINI BEANS