MORE – CHEF DAVIES-TIGHT™ AFC CULINARY CAMPUS™

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

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

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

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

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 thatContinue reading “GREEK OLIVE FRUIT SALAD”

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