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 →
EDAMAME SPLIT PEA SOUP
Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free!
Makes 7 cups
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
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!
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
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
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
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
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
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
POTATO TURNIP CARROT MASH
with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key!
PINEAPPLE MINT CRANBERRY SAUCE
Fresh cranberries cooked with sugar, pineapple, ginger, mustard and mint!
COFFEE BAKED BEANS
with charred onion, caramelized mushroom and brown sugar! If you like coffee, you’ll love these coffee baked beans!
SWEET LEMON BRUSSEL SPROUTS
Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce!
MUSHROOM RED WINE GRAVY
with garlic, fresh rosemary and cracked peppercorn!
Makes 2-3/4 cups
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!
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
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
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
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
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
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
GREEK OLIVE WALNUT PESTO
A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider!
Makes 3-2/3 cups
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
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
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
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
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
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!
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
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 →
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 →
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!
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!
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
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
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
BANANA GINGER CREAM SALAD DRESSING
with garlic, sweet onion and soy sour cream. Velvety smooth delicious!
Makes 1-2/3 cups