Slow-cooked celery and onion to enhance their flavors. Sauteed, again slowly, with fresh turnip sticks, vegan ham and steamed green beans. Served with TommyAlfredo Bleu Sauce!There will be silence, then sounds of pleasure when you serve this dish. Of course it’s a GOAT!
Tofu cubes marinated in a Buffalo sauce with added spices, cooked, then added to cut yellow potatoes, green beans, yellow and green peppers, onion and Kalamata olives. Tossed with Daiya Blue cheese Dressing. Extraordinary flavors and textures!Fit for a State dinner!
After decades of turning its collective back on ketchup with a sneer and an arrogant laugh, France accepted American ketchup as a legitimate culinary sauce. The Animal-Free Chef elevates this culinary marvel of condiments to the level of cuisine in her recently released TommyAlfredo Bleu!
Flatout flatbread spread with a green peppercorn and caper aioli. Topped with steamed fresh green beans, asparagus and spinach. Sprinkled with smoked paprika, then rolled up and pan-fried till browned and crisped. A perfect veggie roll up!
Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious!
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!
Thin spaghetti combined with boiled edamame, steamed carrot sticks, green beans, diced onion, green pepper and celery. Tossed with an orange marmalade and fresh ginger and curry vinaigrette with capers!