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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GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
GLUTEN-FREE SAFFRON SUN-DRIED TOMATO DIP
Sun-dried tomatoes, celery, raw onion and garlic, fresh lime, orange zest and saffron. Mixed with Tofutti Better Than Sour Cream. Garnished with celery leaves and paprika. Served with potato chips!
Makes 2 cups
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD
GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD
Made with Tofutti Better Than Cream Cheese, Greek olives, sun-dried tomatoes, soy bacon bits, capers, roasted peppers and horseradish. Yes, it takes and textures like smoked salmon!
Makes 1-1/4 cups
Continue reading “GLUTEN-FREE VEGGIE ‘SMOKED SALMON’ SPREAD”
WAGON WHEEL CHILI
WAGON WHEEL CHILI
Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder – with a great result! Serve alone or over wagon wheel pasta!
Makes 9-1/2 cups
MUSHROOM AND SPINACH QUESADILLAS
MUSHROOM AND SPINACH QUESADILLAS
Sauteed mushroom and spinach folded in flour tortillas. Spread with a soy cream cheese and orange marmalade topping, then broiled till bubbly and golden. Served with romaine lettuce tossed with the same topping, as garnish!
2 large or 4 small servings
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
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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
MEXICAN ITALIAN HAT DANCE
MEXICAN-ITALIAN HAT DANCE
Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!
6 servings for main dish, 12 servings on a buffet
FRIED CLEVELAND TOFU AND BARBECUED VEGGIE SAUSAGE
FRIED CLEVELAND TOFU AND BARBECUED VEGGIE SAUSAGE
Cleveland Tofu cubes coated with a dry rub, then fried till charred. Served atop a saute of caramelized onion and Gimme Lean Veggie Sausage drenched in a sweet, vinegar smoky barbecue sauce!
Serves 4
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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
SCRAMBLED TOFU EGG TORTILLAS
SCRAMBLED TOFU EGG TORTILLAS
Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance!
Makes 4
SHARON’S HAPPY FAMILY RICE
SHARON’S HAPPY FAMILY RICE
Jasmine rice combined with fresh spinach, grilled cubanella peppers and sautéed onion, celery and shredded carrot. Served as rice molds with a green peppercorn and thyme gravy sauce!
Serves 6-9
WASABI FRIED RICE MOLDS
WASABI FRIED RICE MOLDS
Jasmine rice fried with sautéed celery and onion, mixed with steamed fresh baby carrots, fresh tomatoes and flavored with sesame oil, garlic and wasabi. Served with Wasabi Peppercorn Sauce and garnished with fresh grilled zucchini!
Serves 6-10
SLOPPY JOE CHILI BEAN SOUP
SLOPPY JOE CHILI BEAN SOUP
A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili!
Makes 18-1/2 cups
WALNUT HUMMUS
WALNUT HUMMUS
with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas!
Makes 1-¾ cups
SHARON’S CORDON BLEU SUBS
SHARON’S CORDON BLEU SUBS
Pan-fried soy chicken patties with cracked pepper. Layered with pan-fried soy ham slices and heated sweet red roasted peppers on a broiled soft sub roll spread with Dijon mustard and soft Animal-Free Butter!
Makes 2 subs
AMERICAN TERIYAKI CHOP
AMERICAN TERIYAKI CHOP
A teriyaki flavored almond, pecan, walnut paste. Served on toasted potato bread mini sandwiches with ketchup or mustard. Great for a party. No one will believe there’s no meat in it!
Makes 3 cups for 48 hors d’oeuvre sandwiches
BARBECUED SCRAMBLED TOFU EGGS
BARBECUED SCRAMBLED TOFU EGGS
Rich! Wow! Delicious! Serve these ‘eggs in Five Star restaurants anywhere in the world!
BARBECUED VEGETABLE ROAST
BARBECUED VEGETABLE ROAST
Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized!
Serves 6-8 Continue reading “BARBECUED VEGETABLE ROAST”