hello from the wild ..."The Lord is my shepherd I shall not want, oh God, oh God, don't lead me to slaughter". Welcome To my animal-Free Kitchen!!! 5 star animal-free chef & cuisine no prejudice, discrimination, enslavement torture slaughter. You're safe with me. chef sharon
Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad!
Makesabout 1 quart plus extra liquid to make a salad dressing
A culinary uptick of an old tradition in the Tom & Peg Davies Family. HARVARD BEETS! Dad’s were simpler, but these make a lot more. Plus the special occasion factors in! Yes we chefed-it-up a bit. I’ll be eating these for a while!Happy Mother’s Day to all who mother somebody!
Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette!
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!
THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A holiday sauce and sandwich to brag on!
Sun-dried tomatoes, walnuts and Kalamata olives are the center of this tomato based tapenade. Rich. Smooth but textured. Potent and subtle at the same time. A great tapenade for home entertainment or restaurant appetizer!
A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive!
Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match!
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!
CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES
A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce!
A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can’t stop eating it! Even tastes good at room temperature or cold the next day!
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!
Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through!
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 make and can be made up ahead of time!
Herb and spice tomato saffron risotto mixed with orzo, walnut and white truffle oil. Topped with a creamy sauté of sweet red roasted peppers, onion, tomato, Kalamata olive and more white truffle oil. Drizzled with extra virgin olive oil and sprinkled with cracked pepper. Walk On Water rich and elegant!
Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special!