GLUTEN-FREE VEGGIE NOODLE SOUP

gluten-free-noodle-soup-pot

GLUTEN-FREE VEGGIE NOODLE SOUP

My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift!

Makes 20 cups 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

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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 a side dish

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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

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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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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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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 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

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

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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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PINEAPPLE MINT CRANBERRY SAUCE

PINEAPPLE MINT CRANBERRY SAUCE

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

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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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

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MUSHROOM RED WINE GRAVY

MUSHROOM RED WINE GRAVY

with garlic, fresh rosemary and cracked peppercorn!

Makes 2-3/4 cups

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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! 

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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

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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

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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

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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

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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

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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

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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

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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 whole mushrooms

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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

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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

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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

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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

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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

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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 brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!

Makes 6 cups

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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 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 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

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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

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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

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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

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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

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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

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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

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