GLUTEN-FREE VEGGIE NOODLE SOUP

GLUTEN-FREE VEGGIE NOODLE SOUP My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift! Makes 20 cups 16 c. water 1 c. dried blackeye peas, washed and drained 1 lb. carrots, peeled and cut into 1/2 inch cubes 2 c. diced white onion, 1/2 inch squares 1/4 c. Minor's Mushroom Base (mushroom bouillon) … Continue reading GLUTEN-FREE VEGGIE NOODLE SOUP

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EDAMAME SPLIT PEA SOUP

EDAMAME SPLIT PEA SOUP Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free! Makes 7 cups 2 c. dried split green peas, rinsed till all foam disappears 2 c. froz. shelled edamame (soy beans) 10 c. water 1 T. salt 2 t. ground fennel seed 1 t. dried ground … Continue reading EDAMAME SPLIT PEA SOUP

STEAMED GREEN BEANS ALMONDINE

STEAMED GREEN BEANS ALMONDINE Whole fresh, steamed green beans tossed with extra virgin olive oil, fresh lime squeeze, almond crumbles, freshly ground sea salt and black pepper. Garnished with an additional drizzle of olive oil and topped with more almond crumbles. A delicious, fresh way to enjoy green beans - year round! Serves 4-6 as … Continue reading STEAMED GREEN BEANS ALMONDINE

MUSHROOM SUKIYAKI IN GINGER BEER BROTH

MUSHROOM SUKIYAKI IN GINGER BEER BROTH  Light, refreshing, satisfying. Veggies, tofu noodles, delicious ginger beer broth - what more could you ask for in an Asian-American super star dish? Elegant? Yes, it's also elegant! Serves 5 Ingredients for garnishes: 1 lg. navel orange 1 segment fresh ginger, thumb-size Directions for garnishes: Using sharp paring knife, … Continue reading MUSHROOM SUKIYAKI IN GINGER BEER BROTH

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 3 c. unsweetened Coconut Almond Milk by Blue Diamond 2 c. … Continue reading DUAL-PURPOSE PUMPKIN NOG

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 12 oz. pkg. fresh cranberries 2 c. fresh … Continue reading CRANBERRY BLUEBERRY SAUCE

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 4 c. stewed tomatoes including liquid (Del Monte BRAND is gluten-free) 4 c. sweet red roasted peppers including liquid … Continue reading FAT-FREE MEATLESS SPAGHETTI SAUCE

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 24 oz. jar mild thick and chunky salsa (Frito Lay Tostito brand is gluten-free) 15-20 extra-large California black olives, finely chopped 4-6 scallions, … Continue reading SPICY INDIAN SALSA

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 1 c. whole salted cashews 1/4 c. melted margarine 1/3 c. … Continue reading SWEET RED ROASTED PEPPER CASHEW CHEESE

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 2 c. sweet red roasted peppers, plus 1/2 c. liquid from … Continue reading ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

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 Preheat oven to 400 degrees 3 lg. russet potatoes, peeled and cut into 1 inch cubes, no … Continue reading CARAMELIZED OVEN-ROASTED VEGGIES

POTATO TURNIP CARROT MASH

POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and cut into quarters 1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment into … Continue reading POTATO TURNIP CARROT MASH

PINEAPPLE MINT CRANBERRY SAUCE

PINEAPPLE MINT CRANBERRY SAUCE Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint!  Serves 6 14 oz. pkg. fresh cranberries, washed and drained 1 c. water ½ c. light brown sugar ¼ c. white sugar 1 sm. can pineapple rings, including liquid, cut into tiny triangles/wedges ¼ t. ground allspice 1 t. powdered ginger … Continue reading PINEAPPLE MINT CRANBERRY SAUCE

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  1 T. margarine 1 T. extra virgin olive oil 2 med. yellow onions, cut into 3/4 inch squares 8 oz. fresh white mushrooms, sliced, not too thin salt 16 oz. can Heinz … Continue reading COFFEE BAKED BEANS

SWEET LEMON BRUSSEL SPROUTS

SWEET LEMON BRUSSEL SPROUTS Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce! Serves 6 1-1/2 lbs. fresh brussel sprouts 1/4 c. margarine grated rind of 1 lg. lemon plus strained juice (grate whole lemon softly over lg. holes of grater for best results, then cut, squeeze and … Continue reading SWEET LEMON BRUSSEL SPROUTS

MUSHROOM RED WINE GRAVY

MUSHROOM RED WINE GRAVY with garlic, fresh rosemary and cracked peppercorn! Makes 2-3/4 cups 3 T. margarine 1 lb. fresh white, button mushrooms, sliced 1/2 t. salt 4-5 garlic cloves, peeled and finely chopped 1 c. water 1 c. dry red wine 1/2 c. water mixed in cup with 2 T. cornstarch till dissolved 1/2 … Continue reading MUSHROOM RED WINE GRAVY

GINGER JUICE

GINGER JUICE When you don't want to insert the texture of fresh ginger into a recipe, but still want the fresh ginger taste, this is an easy way to juice the ginger!  1 extra lg. piece of fresh ginger Wash ginger. Break into 2 or 3 pieces, breaking pieces off at the joints. Place in … Continue reading GINGER JUICE

CRANBERRY PECAN SALAD DRESSING

CRANBERRY PECAN SALAD DRESSING A multi-purpose salad dressing for salad of greens, coleslaw and/or fruit salad! It makes a lot, so why not try all three?  Your guests will rave! It's the type of dressing where everybody will want the recipe! Makes 3-1/2 cups 14 oz. can whole cranberry sauce (Ocean Spray brand is gluten-free) 1 … Continue reading CRANBERRY PECAN SALAD DRESSING

RAW CRANBERRY CILANTRO RELISH

RAW CRANBERRY CILANTRO RELISH A fresh cranberry, orange and cilantro chop! Makes a great relish to accompany your holiday meal! Makes 2-1/2 cups 1 lb. fresh cranberries 1 sm. fresh orange, peeled and seeded, cut into chunks 1/2 c. moderately packed fresh cilantro leaves (no stems) 2/3-3/4 c. sugar Place all ingredients in food processor. … Continue reading RAW CRANBERRY CILANTRO RELISH

CORN CHILI

CORN CHILI A sweet corn chili with sauteed celery and onion, combined with kidney beans, mushrooms and stewed tomatoes. Seasoned with chili powder, paprika, garlic and tarragon! Makes 6 cups 4 T. olive oil 1/2 c. diced celery, 3/8 inch squares 1/2 c. diced onion, 3/8 inch squares salt 3 dashes red cayenne pepper 15 … Continue reading CORN CHILI

BASIC CHILI

BASIC CHILI Spicy Mexican chili beans and deep red kidney beans simmered with plum tomatoes, sweet onion, green pepper and green chilies. Heartily seasoned with spice and herbs! Makes 8 cups 2 T. margarine 2 T. olive oil 3 garlic cloves, peeled and finely chopped 1 lg. sweet onion, diced 1 lg. green pepper, diced … Continue reading BASIC CHILI

EARLY AUTUMN STEW

Early Autumn Stew Sweet onion marinated overnight in Madeira wine, then sautéed with baby Portobello mushrooms and added to a pot of Madeira wine and sweet cider-flavored tomato broth with stewed tomatoes, carrots, potatoes, sweet red roasted peppers, fresh garlic and cilantro! Makes 10 cups Marinate onions: 1 jumbo sweet onion, peeled and sliced into … Continue reading EARLY AUTUMN STEW

BAKED BEAN BLACK BEAN STEW

BAKED BEAN BLACK BEAN STEW Caramelized sweet onion and green pepper with baked beans, black beans, stewed tomatoes and sweet corn. Seasoned with garlic, lemon and thyme! Makes 12 cups 1/4 c. margarine 2 T. corn oil 1 jumbo sweet onion, peeled and cut into 1/2 inch squares 3 med. green peppers, cored and cut … Continue reading BAKED BEAN BLACK BEAN STEW

GREEK OLIVE WALNUT PESTO

GREEK OLIVE WALNUT PESTO  A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider!  Makes 3-2/3 cups   1/4 c. extra virgin olive oil juice of 1 lemon, strained 1 c. walnut halves 4 c. lightly packed fresh basil leaves, finely chopped 1/2 c. apple cider 5 fresh garlic cloves, … Continue reading GREEK OLIVE WALNUT PESTO

ROASTED PORTOBELLA MUSHROOMS

ROASTED PORTOBELLA MUSHROOMS Roasted Portobella mushrooms with a little extra virgin olive oil, salt, pepper and garlic powder. That's all you need. Slice to serve as is, or slice and saute in a little more olive oil, salt and pepper! Serve as a side dish to pasta and rice dishes, or on a sandwich! Makes 4 … Continue reading ROASTED PORTOBELLA MUSHROOMS

BAKED MCINTOSH APPLESAUCE

BAKED MCINTOSH APPLESAUCE McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that? Makes 2-1/2 cups Preheat oven to 350 degrees 3 lb. bag McIntosh apples 1/4 c. water Wash apples, then cut a thin … Continue reading BAKED MCINTOSH APPLESAUCE

LATE HARVEST TOMATO SALAD

LATE HARVEST TOMATO SALAD How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better! Makes about 4 cups 2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes 3 T. light brown … Continue reading LATE HARVEST TOMATO SALAD

FRESH BASIL GARLIC SALAD DRESSING

FRESH BASIL GARLIC SALAD DRESSING with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar! Makes 2 cups 1/2 c. olive oil 2-3 fresh garlic cloves, peeled and coarsely chopped 1/2 c. pecan halves 1 c. firmly packed fresh basil leaves, finely chopped 3/4 c. white vinegar 1/3 … Continue reading FRESH BASIL GARLIC SALAD DRESSING

PINE NUT PESTO RISOTTO

PINE NUT PESTO RISOTTO Pine nuts blended with fresh basil, garlic, coconut milk, extra virgin olive and a little Grade A maple syrup. Combined with long grain golden rice, steamed zucchini sticks and fresh ripe tomatoes. Elegant! Makes 11 cups Make pesto first: 13.5 oz. can coconut milk (I used Goya brand) 2 c. firmly … Continue reading PINE NUT PESTO RISOTTO

MARSALA WINE SAUCE

MARSALA WINE SAUCE Fresh baby bella (portobella) mushrooms, sweet onion and green pepper sauteed till caramelized, then cooked in a veggie broth with Marsala wine, fresh garlic and rosemary! A versatile sauce to serve over mashed or baked potatoes, rice, noodles, pan-fried tofu, pan-fried animal-free burger or chicken patty, or toast! Serves 6-8 2 T. … Continue reading MARSALA WINE SAUCE

GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the 'game' (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It's all there - in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that … Continue reading GREEK OLIVE FRUIT SALAD

ASIAN PEANUT BUTTER

ASIAN PEANUT BUTTER (absent soy sauce) Mousse, whipped, light, creamy, startling, peanut butter. Asian absent the soy sauce. Wow, whoa.....I just engineered my very first animal-free ice-cream without realizing it! Makes 2 cups 1 c. creamy peanut butter 10 oz. froz. sliced, sweetened strawberries, thoroughly thawed 1 T. hot chili oil 1 t. liquid smoke 1 t. Worcestershire sauce 1 t. onion … Continue reading ASIAN PEANUT BUTTER

BARBECUE WALNUT PEANUT BUTTER

BARBECUE WALNUT PEANUT BUTTER Just enough barbecue flavor in this chunky, chewy, melt in your mouth nut butter! Makes approx. 1-2/3 cups 1 c. creamy peanut butter 1/3 c. plus 1/4 c. Hunt's Original Barbecue Sauce (is gluten-free in the USA) 1 t. liquid smoke 1/2 c. walnut halves; place in paper bag, seal, lay … Continue reading BARBECUE WALNUT PEANUT BUTTER

ESCAROLE MAPLE WALNUT SALAD

ESCAROLE MAPLE WALNUT SALAD Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts! Serves 6 Dressing: Makes 2-1/4 cups 3/4 c. Grade A maple syrup 1 c. walnut pieces 2/3 c. Balsamic vinegar 2/3 c. corn oil 1 t. salt 1 t. … Continue reading ESCAROLE MAPLE WALNUT SALAD

SHARON’S WEDGE SALAD

SHARON'S WEDGE SALAD Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar.  Sprinkled with fresh cracked pepper! Serves 6 Dressing: Makes approx. 2 cups 1/2 c. … Continue reading SHARON’S WEDGE SALAD

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing! Makes 14 cups Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife make … Continue reading OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

BING CHERRY COLESLAW

BING CHERRY COLESLAW Bing cherries marinated in cinnamon and powdered sugar. Combined with cut green cabbage, sweet onion and celery and  tossed in a sweet creamy soy mayo, cream cheese and spicy brown mustard and celery seed dressing! Makes 6 cups 2 heaping c. fresh Bing cherries, pitted and halved 1/4 c. powdered sugar 1/2 t. … Continue reading BING CHERRY COLESLAW

BING CHERRY AND RED GRAPE SALAD

BING CHERRY AND RED GRAPE SALAD with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander! Makes 7 cups 2 c. fresh seedless red grapes, cut in half 3 c. fresh Bing cherries, pitted and … Continue reading BING CHERRY AND RED GRAPE SALAD

BANANA GINGER CREAM SALAD DRESSING

BANANA GINGER CREAM SALAD DRESSING with garlic, sweet onion and soy sour cream. Velvety smooth delicious! Makes 1-2/3 cups 1/4 c. extra virgin olive oil 1/4 c. sugar 1/2 c. white vinegar 1 med. banana, peeled and cut into chunks 2 heaping T. fresh peeled, finely chopped ginger 2 heaping T. peeled, finely chopped onion … Continue reading BANANA GINGER CREAM SALAD DRESSING

WHOLE GRAIN MUSTARD BAKED BEANS

WHOLE GRAIN MUSTARD BAKED BEANS with sauteed onion and chunky salsa. Seasoned with fresh rosemary and just a bit of cinnamon and allspice! Makes 5 cups 2 T. margarine 2-3 sm. yellow onions; cut ends off, cut in half from end to end, then cut crosswise into 1/2 inch wide segments salt and freshly ground … Continue reading WHOLE GRAIN MUSTARD BAKED BEANS