• CHEF DAVIES-TIGHT™ •
MUSHROOM CHARDONNAY PATE
For Steve’s birthday I said I’d make anything he wanted – his own private stash all to himself. It didn’t take long to respond. MUSHROOM PATE! Then Mushroom Pate it was! He ate it plain, on sliced baguette, and even on a toasted ciabatta bun with pickle, mustard and sliced ripe, juicy tomato!
Next time make more!
Makes 1-3/4 cups
BARBECUE BEANS AND BAKED TOFU
BUSH’S STEAKHOUSE GRILLIN’ BEANS sauteed with onion, pepper, celery and mushroom. Combine with green olives and lemon. topped with baked seasoned tofu cubes and a drizzle of sweet sour salty sauce! So good!
Makes 4 main dishes
BAKED TOFU AND SWEET PEPPERS – GOAT
Old Bay spiced baked tofu cubes and a saute of sweet red, yellow and orange peppers with celery and sweet onion. Served over sourdough toast with WHITE WINE MUSHROOM GRAVY!
Serves about 6 – with leftover gravy for other uses
MASTERPIECE GRITS – GOAT
Considering it’s a masterpiece it didn’t take long, but is it ever good! I don’t know if food can be sublime, but we’ll make an exception with these grits – SUBLIME to the NINES! I don’t even like grits, but I love these. It makes a lot, so experiment with different ways to serve it.
You didn’t expect Tofu Grits. You also couldn’t have expected delicate textures and flavors in such a common dish! But that’s what it’s about! Okay, then we top with slow-cooked fresh sweet red peppers and sweet onion in extra virgin olive oil and garlic – done to perfection, just soft enough to bring out the natural sweetness! I say YES to grits – and instant at that! Does this ever end? No!!
Further, top with a dollop of tapenade (Kalamata olive paste), fresh basil strips and a drizzle of extra virgin olive followed by fresh cracked pepper and fresh grind black Himalayan salt (for an eggy flavor)!
AKA TOFU ROASTED PEPPER CHEEZY GRITS
Makes 9-1/2 cups grits
MUSHROOM PATE -GOAT
Fresh mushroom and sweet onion finely chopped and cooked with sweet Marsala wine till pate consistency. Seasoned with garlic and a touch of nutmeg. Served with dill cornichon pickles, Poupon Dijon mustard and sliced fresh French baguette!
Makes 2 cups
PERSIAN PEAR SPINACH SALAD
Fresh spinach layered with pear slices, fresh mushroom, dried cranberries and blueberries and sweet onion. Drizzled with a SWEET ESPRESSO FRUIT DRESSING designed to impress!
Serves as many as you want
BLACK AND WHITE STUFFING
A unique stuffing using oven-dried black Russian bread and rye bread cubes. Cauliflower, mushrooms, olives, pineapple with the traditional sauteed celery and onion creates a happy holiday culinary memory! Rosemary, coriander and smoke light up your taste buds. Serve with a beet and berry sauce and dry red wine to complete the animal-free experience!
Serves 9-12
QUINOA VEG CLAM & OYSTER CHOWDER
Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!
Makes 9-1/4 cups
ROASTED BEET STEAKS – GOAT
This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect!
Serves 4
BAKED STUFFED MADEIRA MUSHROOMS
Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot!
Serves 4-6
THOSE BLOODY MUSHROOMS
Wow. Over the top. How about we try over potato bread toast with these ‘shrooms instead of always pasta? Ready, get set, go!
Makes 4 cups
MY IMMUNE BOOSTER SOUP
This soup is a complete meal. You’ll walk away thinking you’ll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the taste sensations!
Makes 8 cups
ONION MUSHROOM WINE SOUP
Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings!
Makes 18 cups
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
SPINACH BENEDICT SALAD
Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make a Veggie Eggs Benedict, which would require a stove, a toaster and a blender.
When the lights went out at Kirby Manor and I had no electricity, I made this beautiful salad instead, thus the name!
Makes 4-6 main dish servings
MUSHROOM BREAD STUFFING
A mushroom and sweet onion bread stuffing flavored with white wine!
Serves 8
EGGPLANT AND MUSHROOM CHILI
Italian and Mexican flavors combine in a gourmet style fine dining chili experience!
Makes 12 cups
SHARON LEE’S STEWED TOMATOES
Sauteed fresh mushrooms and fresh tomatoes stewed in an aromatic broth of red wine, garlic and cilantro!
Serves 4-5
SAUTEED ASPARAGUS
Fresh steamed asparagus sauteed with fresh mushroom, then tossed with fresh tomato and a splash of lemon. A simple and delicious way to serve asparagus as a side dish!
Serves 2
SCALLOPED POTATOES WITH MUSHROOM
Thinly sliced baker potatoes baked in a mushroom and sweet onion non-dairy cream sauce. Seasoned with thyme. A beautifully textured and flavored scalloped potato dish!
Serves 6
WALNUT BAKED STUFFED MUSHROOMS
Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad!
Makes 19 stuffed mushrooms plus 6 small meatballs
SHARON’S BAKED ZITI
Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!
Makes 20 servings (1, 8 x 8 inch and 1, 9 x 13 inch casseroles)
CREAMY BASIL PESTO
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!
Makes 6-8 servings
AUTUMN SKILLET
Sauteed sweet onion, cabbage and mushroom simmered in an apple, tomato, ginger sauce. Served over pasta ribbons. Different, surprising, delicious!
Makes 10 cups
