Posted in MY MIDDLE EASTERN, SAFFRON, SOUPS, VEGGIE

SAFFRON CELERY SOUP

SAFFRON CELERY SOUP

We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise!

Makes 9-3/4 cups

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Posted in MY CAULIFLOWER, SIDE DISHES

ROASTED CAULIFLOWER

ROASTED CAULIFLOWER

A whole, fresh cauliflower head baked with extra virgin olive oil and salt till tender throughout and toasty on the top. Served with an additional drizzle of olive oil, then sprinkled with garlic, paprika and freshly ground black pepper. Served with fresh lime wedges!

Serves 6

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Posted in CREAMY DRESSINGS, SALAD DRESSINGS

NEARLY RAW MUSHROOM-ONION SALAD DRESSING

NEARLY RAW MUSHROOM-ONION SALAD DRESSING

Fresh mushroom and sweet onion blended with fresh garlic and ginger. Seasoned with thyme. Strong flavors, creamy texture! Melt in your mouth dressing! For those who like creamy vinaigrette dressings without non-dairy creamers!

Makes 2-1/2 cups

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Posted in MAINS, VEGETABLES

TOP SHELF STUFFED PEPPERS

TOP SHELF STUFFED PEPPERS SINGLE SERV.

TOP SHELF STUFFED PEPPERS

Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty!

* This recipe can also be used for stuffed cabbage rolls

Stuffing makes about 7 cups, enough for 9 pepper shells, liberally stuffed or 16 cabbage rolls

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Posted in AFC BURGERS, BURGERS-FRANKS, SANDWICHES

AFC ORIGINAL ANIMAL-FREE BURGER

ORIGINAL ANIMAL-FREE BURGER

Dried split green peas, lentils, barley, rice and oats mixed with herbs and spices. Refrigerated overnight, then formed into patties and baked. Packed in containers for you to use when needed. Either microwave or dry-fry with lid-to-skillet, to heat and serve. Tired of mushy veggie burgers? Try these!

Makes approx. 11 cups batter

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Posted in MAINS, MY GREEK, PASTA, SAUCES AND GRAVIES

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

GREEK OLIVE AND MUSHROOM TOMATO SAUCE

Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting!

Makes 9 cups sauce

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Posted in FLATBREAD, IT'S TORTILLA TIME, MY MEXICAN | SPANISH, NUT BUTTERS, SANDWICHES

PICKLE PEANUT BUTTER TORTILLA ROLL

PICKLE PEANUT BUTTER TORTILLA ROLL

Easy to make, cheap, and fun to eat!

Makes 1

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Posted in ANIMAL-FREE MEATS, MAINS, MY ITALIAN

VEGGIE CHIK’N SCALLOPINI FETTUCCINI

VEGGIE CHIK’N SCALLOPINI FETTUCCINI

Pan-fried Gardein Chick’n Scallopini served over fettuccini with caramelized mushrooms, peppers and onion in a mustard tarragon red wine sauce!

Serves 4 with extra pasta

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Posted in GREEN, MY SPINACH & GREENS, SALADS, TOFU, TOFUTTI Brand Inc.

SPINACH MUSHROOM AVOCADO SALAD

SPINACH MUSHROOM AVOCADO SALAD 

Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant!

Makes 4 main dish salads or 6 side salads

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Posted in MY ITALIAN, SAUCES AND GRAVIES

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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