OLD RASPUTIN RUSSIAN IMPERIAL STOUT

My new favorite beer! Bottle at home or on draft at the local pub. "OLD RASPUTIN RUSSIAN IMPERIAL STOUT Produced in the tradition of 18th Century English brewers who supplied the court of Russia's Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It's a rich, intense brew with bigContinue reading "OLD RASPUTIN RUSSIAN IMPERIAL STOUT"

MUSHROOM SEITAN SAUTE

MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles 3 T. margarine(I used Smart Balance vegan) 1 lb.  freshContinue reading "MUSHROOM SEITAN SAUTE"

PRODUCT REVIEW OF FIELD ROAST CHAO CHEESE

CREAMY ORIGINAL - PRODUCT OF GREECE There really aren't that many companies that make vegan cheese singles. I've tried most of them - some I can work with, others I can't. Not yet anyway - some companies still need to evolve their recipes/formulas. After all, people are fairly new to the concept of dairy-free cheeses,Continue reading "PRODUCT REVIEW OF FIELD ROAST CHAO CHEESE"

PRODUCT REVIEW OF MANCINI FRIED PEPPERS WITH ONION

I've been eating Manicini Roasted Peppers since I was a kid in Massachusetts. My Uncle Harry first introduced us to them at a cook-out at our house. He brought them with him as a treat. He said, 'this is the way I eat my burgers. I put cheese, then roasted peppers on top of theContinue reading "PRODUCT REVIEW OF MANCINI FRIED PEPPERS WITH ONION"

ROASTED BEET BURGERS

ROASTED BEET BURGERS Large roasted beets, cut into 1/2 inch steaks and served on a pumpernickel bun with veggie mayo, mustard, lettuce, Creamy Original Chao Cheese by Field Roast and Manicini Fried Peppers with Onion. A great way to enjoy a burger if you don't eat animals and can't find veggie replacement meats where youContinue reading "ROASTED BEET BURGERS"

NO-COOK PISTACHIO CACAO BEAN PUDDING

 NO-COOK PISTACHIO CACAO BEAN PUDDING JELL-O Pistachio Instant Pudding & Pie Filling, ground cacao beans, soy whip topping, apple cider and chia seeds blended till smooth. Chill, top with a spoonful of additional whip topping and a sprinkle of ground cacao bean! Serves 5 3.4 oz. pkg. JELL-O Pistachio Instant Pudding & Pie Filling 1/2 c.Continue reading "NO-COOK PISTACHIO CACAO BEAN PUDDING"

ORANGE PAN VEGGIE CHIK’N – gardein

ORANGE PAN VEGGIE CHICK'N Gardein Crispy Chik'n Manadarin-style pan-fried till charred, cooked in an orange marmalade apple cider vinegar mustard sauce, then combined with broccoli cuts! Serves 4 2 T. grape seed oil 10.5 oz. pkg. froz. Gardein Crispy Chick'n - Mandarin Style salt and pepper 16 oz. pkg. froz. broccoli cuts Sauce: 1/2 c.Continue reading "ORANGE PAN VEGGIE CHIK’N – gardein"

BLACKEYE PEA VEGGIE MACARONI SALAD

BLACKEYE PEA VEGGIE MACARONI SALAD Barilla Veggie Elbow Macaroni combined with Bush's Blackeye Peas, grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. A festive salad! Tossed with an extra virgin olive oil and Sherry vinaigrette! Makes 13 cups 1 lb. box Barilla Veggie Elbow Macaroni -Continue reading "BLACKEYE PEA VEGGIE MACARONI SALAD"

CHIEF WAHOO HAMPTON FARMS PEANUTS

Chief Wahoo is the racist symbol of the Cleveland Indians baseball franchise. Steve brought these peanuts home the other day, because he likes Hampton Farms peanuts. He said they were the worst peanuts he ever tasted. He couldn't figure out why they were different from the peanuts he buys in regular Hampton Farms packaging. IContinue reading "CHIEF WAHOO HAMPTON FARMS PEANUTS"

PRODUCT REVIEW OF GO MAX GO VEGAN CANDY BARS

PRODUCT REVIEW OF GO MAX GO VEGAN CANDY BARS If you let the word vegan throw you off kilter, you'll be missing out on a treat of a life-time. How one company could engineer 7 candy bars, reminiscent of the bars we all grew up with as kids - Almond Joy, Reese's Peanut Butter Cups, ClarkContinue reading "PRODUCT REVIEW OF GO MAX GO VEGAN CANDY BARS"

MAHALO MOLE

MAHALO MOLE Go Max Go vegan candy bars processed with green chilies as a base for this potato and pink bean mole. Sauteed peppers and onion combined with red wine, smoky paprika and thyme, then cooked till fatty and meaty flavors and textures are achieved completes the deal! Served with escarole lettuce and kumatoes drizzledContinue reading "MAHALO MOLE"

RED CABBAGE SLAW

RED CABBAGE SLAW with radish, carrot and red onion. Tossed with a creamy tofu and Wish-Bone French Dressing, then topped with cashew crumbles! Makes 6-8 cups slaw; makes 2-1/2 cups dressing Make cashew crumbles: Place 2 c. cashews into food processor. Process till evenly crumbly and crumbs begin to stick together a little. Transfer toContinue reading "RED CABBAGE SLAW"

VEGGIE HAMBURG SOUP

VEGGIE HAMBURG SOUP Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, Bush's Blackeye Peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest! Makes 22 cups 1/4 c. extra virgin olive oil 2 med. size fresh green peppers, cored andContinue reading "VEGGIE HAMBURG SOUP"

BLUE DIAMOND WASABI PESTO

BLUE DIAMOND WASABI PESTO Blue Diamond Almonds BOLD Wasabi & Soy Sauce flavor blended with garlic, fresh cilantro, grape seed oil and vinegar! WOW! Serve over pasta, pierogi, ravioli, green beans or as a thin hors d'oeuvre dipping sauce for Authentic Italian Pasta Chips! Makes 2-1/4 cups 6 oz. can Blue Diamond Almonds BOLD Wasabi &Continue reading "BLUE DIAMOND WASABI PESTO"

SLOPPY MARYS

SLOPPY MARYS You've heard of Sloppy Joes, well now enters the Sloppy Mary! Sauteed onion and Gimme Lean Ground Veggie Sausage, cooked with pink beans, tomato paste, spices, Worcestershire sauce and horseradish till you reach your desired thickness. Serve on a bun with a cold beer, and Sloppy Joe now has a cousin! Makes 4Continue reading "SLOPPY MARYS"

GARDEIN GOLDEN FISHLESS FILETS

Although the package instructions suggest micro-waving the frozen filets for 1 minute, before cooking in non-stick skillet with no oil, I do not have a microwave nor a non-stick skillet. I also don't have a deep fryer or a toaster oven, and I didn't want to oven-bake them for 24 - 28 minutes, after preheatingContinue reading "GARDEIN GOLDEN FISHLESS FILETS"

JIF WHIP FROZEN DESSERT

If you like peanut butter, chocolate and ice-cream, this product gives you all three! This is all you have to do to create a smooth, mousse-like frozen dessert. Buy the product, Jip Whips, place the whole container in the freezer, then wait till it freezes. You don't have to worry about it freezing too hard.Continue reading "JIF WHIP FROZEN DESSERT"

FOOT LONG RIBLET & PICKLE SUB

FOOT LONG RIBLET & PICKLE SUB Morningstar Veggie Hickory BBQ Riblets layered with bread & butter pickles, arugula, caramelized sweet onion and mustard on a broiled tough skinned foot long sub roll! Makes 1 1 lg. sweet onion, peeled and thinly sliced into half rings vegetable oil salt & pepper 1 pkg. Morningstar Veggie Hickory BBQContinue reading "FOOT LONG RIBLET & PICKLE SUB"

FOOT LONG CHIK’N SUB

FOOT LONG CHIK'N SUB Pan-fried Boca Original Chik'n Veggie Patties on a broiled tough-skinned foot long sub roll with Caponata Babaganoush and mustard as condiments. Layered with Pickled Roasted Yellow Peppers, fresh spinach and sweet onion! Makes 1 1 pkg. Boca Original Chik'n Veggie Patties - pan-fried as directed on pkg. or to your liking - useContinue reading "FOOT LONG CHIK’N SUB"

MARSALA AND JACK DANIEL’S CLEVELAND TOFU DISH

MARSALA AND JACK DANIEL'S CLEVELAND TOFU DISH Risotto rice topped with a Marsala mushroom and green bean saute, then with Cleveland Tofu sticks pan-fried in a Marsala and Jack Daniel's sauce with orange zest strips! Serves 4 Rice: 1-1/4 c. water 1 t. salt 1-1/4 c. risotta rice (I used Arborio brand), or 1-1/4 c.Continue reading "MARSALA AND JACK DANIEL’S CLEVELAND TOFU DISH"

PINEAPPLE PINE NUT DRESSING

PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups 1/2 c. cacao (cocoa) beans, soaked in 2 c. water overnight, drain, reserving water 1/2 c. pineContinue reading "PINEAPPLE PINE NUT DRESSING"

WHAT CONSTITUTES ANIMAL-FREE TO ME

 ANIMAL-FREE VEGAN COMPANIES ARE STILL IN THEIR BIRTHING STAGE What this means is that for many companies to get up and running they need to use the factories that other companies use to manufacture their goods that do contain animal products. They basically rent out the facilities, thus the common labeling of possible and/or tracesContinue reading "WHAT CONSTITUTES ANIMAL-FREE TO ME"

HOMEMADE CLEO’S BANANA ICE-CREAM

HOMEMADE CLEO'S BANANA ICE-CREAM "CLEO'S" Vegan Peanut Butter Cups by Go Max Go, processed with ripe bananas, Roland Classic Coconut Milk and maple syrup. Frozen to desired consistency. Topped with soy or coconut whipped cream. Sprinkled with shaved Thumb's Up Go Max Go candy bar and topped with a fresh cherry! Makes 4 cups 4,Continue reading "HOMEMADE CLEO’S BANANA ICE-CREAM"

TOMATO SAFFRON SAUCE OVER PIEROGI

TOMATO SAFFRON SAUCE OVER PIEROGI Red Gold Diced Tomatoes with Chi-Chi Green Chilies, Roland Classic Coconut Milk, cilantro, garlic, coriander saffron. Ladled over JJ Wilk Potato and Onion Pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon! Makes approx. 6 cups sauce Sauce: 14.5 oz. can diced tomatoes (I used RED GOLDContinue reading "TOMATO SAFFRON SAUCE OVER PIEROGI"

CAPONATA BABAGANOUSH

CAPONATA BABAGANOUSH Roasted eggplant and Betty Crocker Bac-os combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups Preheat oven to 400 degrees 3 ripeContinue reading "CAPONATA BABAGANOUSH"

PINEAPPLE COCONUT COLESLAW

PINEAPPLE COCONUT COLESLAW A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant! Makes 2 cups dressing, approx. 7 cups coleslaw Make the dressing first. 2 c. GFS (GordonContinue reading "PINEAPPLE COCONUT COLESLAW"

CREAMY RUSSIAN DRESSING

CREAMY RUSSIAN DRESSING Bottled Wish-Bone Russian Dressing mixed with veggie mayo, fennel, tarragon and liquid smoke. It doesn't take much to create a new dressing out of an old favorite! Makes 1-2/3 cups 1 c. Wish-Bone Russian Dressing 1/2 c. veggie mayonnaise (I used Just Mayo brand) 1 t. finely ground fennel seed 1 t.Continue reading "CREAMY RUSSIAN DRESSING"

PRODUCT REVIEW OF FIELD ROAST HAND-FORMED GRAIN BURGERS

 PRODUCT REVIEW OF FIELD ROAST HAND-FORMED GRAIN BURGERS As plant-based burgers go, Field Roast Hand-Formed Burger is the best of all the burgers I've tried. The folks at Field Roast aren't afraid to use a little fat, which makes the burgers juicy. And that's what everybody likes about a burger - plant-based or not. TheContinue reading "PRODUCT REVIEW OF FIELD ROAST HAND-FORMED GRAIN BURGERS"

KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH

KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH Pan-Fried Hand-Formed Field Roast Artisan Grain Burgers set atop toasted English muffin halves. Topped generously with Sweet Mini Pepper Gravy. Served open-faced with knife & fork! This is a made in heaven sandwich! Makes as many as you want Make gravy following the recipe below. When readyContinue reading "KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH"

SWEET MINI PEPPERS – WILSON PRODUCE

Do you know how the skins separate from the meat of green, red, orange and yellow peppers when cooked? These sweet peppers don't, which makes them a joy to cook with and to eat. Normally I wouldn't put peppers in a gravy for that separation reason, but these turned out great. Check out the recipe: SWEETContinue reading "SWEET MINI PEPPERS – WILSON PRODUCE"

SWEET MINI PEPPER GRAVY – a multi-purpose gravy

SWEET MINI PEPPER GRAVY with fresh mushroom, red and white wines! An all-purpose gravy. Serve it over pasta, rice, as a hot knife and fork sub sandwich, on a toasted English muffin, in a tofu scramble! Or, serve in bowls with a side of your favorite 'cutting board' bread for dunking! Makes approx. 5-1/2 cupsContinue reading "SWEET MINI PEPPER GRAVY – a multi-purpose gravy"

VEGGIE SAUSAGE ASIAN TUMBLE

VEGGIE SAUSAGE ASIAN TUMBLE A stir-fry of peppers, onion, bok choy and Mann's Sugar Snap Peas with Gimme Lean Ground Sausage Style. Fresh turmeric root adds an earthy flavor. Tossed with House Foods Tofu Shirataki Macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed. Makes 4-6 servings 2 T.Continue reading "VEGGIE SAUSAGE ASIAN TUMBLE"

CHUNG’S VEGETABLE POTSTICKERS

Was I impressed with these potstickers or what? Steve too. I never have high expectations for prepared veggie frozen foods, so I was pleasantly surprised by the quality, texture, flavor and the way they cooked up ( no breakage). The directions say to heat  2 T. oil in skillet on medium-high heat. Turn heat toContinue reading "CHUNG’S VEGETABLE POTSTICKERS"

TOFU SHIRATAKI MACARONI

I like everything about tofu pasta.  A great invention. I made a stir-fry the other night, then added these at the end. They only take a few minutes to prepare. Very easy. They don't taste and texture like grain pasta, but who cares when both taste and texture please the palate. CHECK OUT VEGGIE SAUSAGEContinue reading "TOFU SHIRATAKI MACARONI"

MANN’S STRINGLESS SUGAR SNAP PEAS

One thing I don't like about sugar snap peas are the strings, especially when they're frozen. When fresh, I can remove the strings, though it's time-consuming and a nuisance. I like the fact that these don't have strings. And they're so tender and sweet, requiring very little cooking.

SKIPPY PEANUT BUTTER

When I was a kid, my mother always bought Skippy brand. Skippy was the 'IT' peanut butter back then. She also read Prevention Magazine and consumerism reports, which made her switch to Jif - for whatever reason. I hadn't had Skippy peanut butter in decades till a few days ago, and it tasted more likeContinue reading "SKIPPY PEANUT BUTTER"

ALMOND DREAM NON-DAIRY YOGURT – LOW FAT

If I were cutting back on my fat consumption, yogurt wouldn't even come to mind as a place I needed to cut the fat. Yet, I can never eat just one of these containers at a time, so maybe the low fat isn't a bad idea. Basically, I like all the animal-free yogurts I triedContinue reading "ALMOND DREAM NON-DAIRY YOGURT – LOW FAT"

STONYFIELD O’SOY SOY YOGURT

A couple of years ago Steve brought this yogurt home. I read the label and it had milk on it. I was disappointed because a lot of vegan Facebook friends recommended it. I even took a picture of it and posted it on Facebook. Well, Steve brought it home again a few days ago. IContinue reading "STONYFIELD O’SOY SOY YOGURT"

FAR EAST HOT-CHINESE MUSTARD

I fully expected this mustard to taste and texture like the hot mustard I get at a Chinese restaurant. Not so. It has vinegar in it, which tones down the heat a little, and is considerably thicker. I like it as a variant of the traditional Chinese mustard, and have used it as a condimentContinue reading "FAR EAST HOT-CHINESE MUSTARD"

GRANDMOTHER’S FIG PASTRY FILLING

Now this was a surprise to me. I bought it to make fig cookies, but instead ending up smearing it on toast, any time of day or night - with or without a nut butter. I look forward to trying it on black Russian bread - one of my favorites. I'll get to the cookiesContinue reading "GRANDMOTHER’S FIG PASTRY FILLING"

SO DELICIOUS CULTURED COCONUT MILK – PASSIONATE MANGO

Yogurt and fruit mixed. Thin, but then sometimes I like my dessert puddings thin too, so I enjoyed. I still don't know why all yogurt makers fill the cups about one half inch from the top. Every time I open one it looks like somebody has already taken a couple spoonfuls!

Baby Mushroom Linguini Bolognaise

BABY MUSHROOM LINGUINI BOLOGNAISE Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce made from Dei Fratelli Tomatoes, seasoned with fennel, basil and garlic. Served over linguini pasta with a side of  broiled French baguette with extra virgin olive oil and garlic! Serves 6 with enough sauce leftover for another small meal 3Continue reading "Baby Mushroom Linguini Bolognaise"

POTATO PIEROGI BENEDICT

POTATO PIEROGI BENEDICT The JJ Wilk Potato and Onion acts like the egg in this special version of 'eggs' Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise Sauce!  Serves 4 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheeseContinue reading "POTATO PIEROGI BENEDICT"

CRANBERRY BLACK BEAN SALSA

CRANBERRY BLACK BEAN SALSA Our Family Whole Cranberry Sauce, Goya Black Beans and Wilson Produce Sweet Mini Peppers combined with Tostitos Chunky Salsa, fresh cilantro and lemon. Served with UTZ White Corn Tortilla Chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foamContinue reading "CRANBERRY BLACK BEAN SALSA"

24 CARROT GOLD

24 CARROT GOLD Steamed baby carrots sauteed till charred. Briefly cooked in a glaze made from Goya Cream Of Coconut and fresh squeezed lime. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had! Serves 4-6  Carrots: 1 lb. baby carrots Steam carrots till tender-soft, but not mushy. TransferContinue reading "24 CARROT GOLD"

MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor accentuated by Minor'sContinue reading "MUSHROOM AND BREAD PATE"

LEMON CREME PIE

LEMON CREME PIE Lots of lemon flavor in this dreamy light Tofutti Better Than Sour Cream lemon pie. Topped with soy whipped cream and lemon zest! Serves 6-12 depending on serving size Preheat oven to 425 degrees Pie crust: 1-1/3 c. flour 2 T. sugar 1/2 t. salt 6 T. stick margarine, cold, cut intoContinue reading "LEMON CREME PIE"

COCONUT ORANGE CREME CHOCOLATE CAKE

COCONUT ORANGE CREME CHOCOLATE CAKE Tofutti Better Than Sour Cream and Roland Cold-Pressed Pumpkin Seed Oil create a perfect texture in this chocolate cake. The  finely ground cocoa beans is an added bonus! Filled and iced with coconut orange creme! Serves 12 or more Preheat oven to 350 degrees Cake: 16 oz. can applesauce 1/4Continue reading "COCONUT ORANGE CREME CHOCOLATE CAKE"

Cocktail Sandwiches

 COCKTAIL HORS D’OEUVRE SANDWICHES A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on Rubschlager Rye Cocktail Bread, cut into triangles! Makes  a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread 5 oz. pkg. veggie salami, processed inContinue reading "Cocktail Sandwiches"

ROYAL RIVIERA PEAR AND LEMON UPSIDE DOWN CAKE

ROYAL RIVIERA PEAR AND LEMON UPSIDE DOWN CAKE Served with sweet lemon syrup! Luxurious! Serves 8-12 Make Sweet Lemon Syrup First: SWEET LEMON SYRUP Three sugars melted in fresh lemon water with lemon zest,  reduced to create a smooth, sweet lemon syrup!  Makes 1-1/2 cups zest and juice of 1 lg. lemon (zest the lemonContinue reading "ROYAL RIVIERA PEAR AND LEMON UPSIDE DOWN CAKE"

NEFERTITI SALAD

SMOKED ALMOND BUTTER Smoked almonds, raw almonds, almond milk, brown sugar. Easy, creamy, delicious! Makes 4-1/2 cups 6 oz. can Blue Diamond Smokehouse Almonds 9 oz. can Nice! brand Smoked Flavor Almonds 9 oz. can Nice! brand Natural Raw Almonds 1-1/2 c. Silk Pure Almond Unsweetened Almond Milk 1/4 c. brown sugar Place all almondsContinue reading "NEFERTITI SALAD"

CRANBERRY STUFFING POTATO CASSEROLE

CRANBERRY STUFFING POTATO CASSEROLE Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that's good to serve year round! Serves 6 Preheat oven to 350 degrees Stuffing:Continue reading "CRANBERRY STUFFING POTATO CASSEROLE"