Category Archives: AFC MAIN

Saucy Tomato Bean Soup

Saucy Tomato Bean Soup It’s Steve’s birthday today and he wanted to start another weight loss program, so didn’t want to go out to eat and didn’t want me to cook, but I decided to make him a red and greasy as he calls it, anyway, since he’d probably change his mind – and heContinueContinue reading “Saucy Tomato Bean Soup”

NASOYA tofu Vegetable DUMPLINGS

One year apart I cooked and served these dumplings on separate occasions. Use any sauce you like for the dippers. The second round I added a few pine nuts to the skillet. Basically follow package instructions except for one addition: In order to soften the dumplings enough for my tastes, after I pan-fry them IContinueContinue reading “NASOYA tofu Vegetable DUMPLINGS”

White Bean Beyond Beef Chili

What’s wrong with white food? Who demonized white plants? Stop projecting racism onto plants; they’re not animals. White beans, white pasta, white animal-free cheese. They didn’t choose their color. Eat me! Love those green olives! Makes 15 cups 1/4 c. extra virgin olive oil 1 c. diced celery, 3/8 inch 1 c. diced green pepper,ContinueContinue reading “White Bean Beyond Beef Chili”

ASIAN AMERICAN FRIED RICE AND CIDER GRAVY

GOT THE GOODS Made from the ingredients on display by YOU KNOW WHO! And you know where to come for the best! At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens! FEATURE INGREDIENTS: 1- Honey Crisp Apple Cider 2 – La Choy Soy Sauce 3 – Tofutti Cream Cheese ASIAN AMERICAN FRIED RICE ANDContinueContinue reading “ASIAN AMERICAN FRIED RICE AND CIDER GRAVY”

VEGGIE POT BEANS

TODAY’S FEATURE INGREDIENTS: 1- BUSH’S VEGETARIAN POT BEANS – fat-free 2- BIRD’S EYE Steamfresh frozen vegetables VEGGIE POT BEANS A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with theseContinueContinue reading “VEGGIE POT BEANS”

Collards In Mustard Cider Sauce fat-free

GOT THE GOODS Be looking in a couple days for the recipe(s) links right here kiddo. Made from the ingredients on display by YOU KNOW WHO! You know where to come for the best! At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens! 1. MINUTE MAID LIMEADE 2. LUCKY’S PINEAPPLE SLICES 3. BUSH’S BEANContinueContinue reading “Collards In Mustard Cider Sauce fat-free”

AFC CHICKEN PICATA BENEDICT

I GOT THE GOODS I GOT THE GOODSMade from the ingredients on display by YOU KNOW WHO!And you know where to come for the best!At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens! FEATURED INGREDIENTS:  1 – DELIGHT SOY POPCORN NUGGETS 2 – GIA RUSSA HEARTS OF PALM 3 – MASSEL CHICKEN STYLE BOUILLONContinueContinue reading “AFC CHICKEN PICATA BENEDICT”

Asparagus And Edamame Fried Rice

GOT THE GOODS Be looking in a couple days for the recipe(s) links right here kiddo. Made from the ingredients on display by YOU KNOW WHO! You know where to come for the best! At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens! 1 – RED FORK ASPARAGUS SKILLET SAUCE 2 – WOODSTOCK FrozenContinueContinue reading “Asparagus And Edamame Fried Rice”

Steve’s Sweet Chili w/no Chili Powder

Steve’s Sweet Chili w/no chili powder That’s how Steve likes it – no chili powder – so that’s how I cook it, but with all the other good things in chili! Beans, beefless ground, mushrooms, tomatoes, herbs and spices! Don’t forget the liquid smoke to make you feel like you cooked this over an openContinueContinue reading “Steve’s Sweet Chili w/no Chili Powder”

ANTIPASTO MARINARA

I GOT THE GOODS Made from the ingredients on display by YOU KNOW WHO!And you know where to come for the best!At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens! FEATURE INGREDIENTS: 1 – SAN MARZANO TOMATOES by Luisa 2 – SLICED BLACK OLIVES by NAPOLEON 3 – SLICED GREEN OLIVES by NAPOLEON 4ContinueContinue reading “ANTIPASTO MARINARA”

MY PIZZA TO CRACKER EXPERIENCE

We Want Fresh Bread Or No Bread WE CAN DO NO BREAD. We’re just not going to do stale bread. Bakers sat on their animal-based laurels too long. They should have believed what was staring at them, that longer shelf lives were needed. They failed to do the research and development, wanting to put allContinueContinue reading “MY PIZZA TO CRACKER EXPERIENCE”

Lilly Belle’s SMART DOG Sauerkraut Skillet

BAVARIAN STYLE For Lilly Belle! The Belle Of Animal-Free! Breakfast, lunch or dinner. DOG FOOD never tasted so good at Lilly’s House! Make it happen people. Restaurants for dogs. Private booths six foot distancing. Mom and Dad can order DOG FOOD too to keep their furry family members company while they dine out. I shouldContinueContinue reading “Lilly Belle’s SMART DOG Sauerkraut Skillet”

AFC SUSHI PEANUT BUTTER SPREAD

https://theanimalfreechefprimecontent.wordpress.com/2021/05/07/afc-sushi-peanut-butter-spread/ THE ANIMAL-FREE CHEF PRIME CONTENT AFC SUSHI PEANUT BUTTER SPREAD

Impossible Burger Meets Bush’s Beans

IMPOSSIBLE BURGER MEETS BUSH’S BEANS An easy to make tasty skillet dish with burgers, beans and tomatoes. Serve plain or over rice, potatoes or pasta. Makes 7 cups sauce 1 T. corn oil 1-1/2 c. diced yellow onion, 1/2 inch square 1/2 t. salt 28 oz. can BUSH’S VEGETARIAN BAKED BEANS 28 oz. can dicedContinueContinue reading “Impossible Burger Meets Bush’s Beans”

The MUTTI Holy Trinity

 THE MUTTI HOLY TRINITY MUTTI Tomato Puree with basil meets Chef Sharon’s Holy Trinity of mushroom, onions, and peppers . A little peach juice, extra virgin olive oil, more basil, sliced garlic a little smoke – and WOW! Makes 6 cups 2 T. margarine 2 T. extra virgin olive oil 8 oz. white button mushrooms,ContinueContinue reading “The MUTTI Holy Trinity”

SUPREME WESTERN SCRAMBLE

SUPREME WESTERN SCRAMBLE Decades ago when I was a kid, we had Western omelets for Sunday supper, that is if we had ham for Sunday dinner. A Western omelet is made out of ham, green pepper, onion and egg. An Eastern omelet is made from ham, green pepper and egg. We always chose the WesternContinueContinue reading “SUPREME WESTERN SCRAMBLE”

LILY’S VEGAN SALMON

LILY’S VEGAN SALMON Pan-fried whole vegan salmon in cultured European Style vegan butter, extra virgin olive oil, garlic and lemon. Placed on top of a platter of Jasmine Jelly Rice. Served with Vegan Sour Bleu Cream and a side of Veggie Antipasto Serves 4

Jasmine Jelly Rice

JASMINE JELLY RICE RECIPE This is for you my friends who think torture and grue are a necessary part of culinary culture. Plant. Rice. Yours. You had it all the time and didn’t know it. Follow recipe exact. No alterations. Buy SPICE TIME! Better texture than rice pudding, way better, only it’s savory! So easyContinueContinue reading “Jasmine Jelly Rice”

GET OFF YOUR CAN AND COOK – HOLIDAY MEAL

HOLIDAY MEAL FROM CANS no food prep – open cans/cartons/jars/bags Tofurky Plant Chick’n simmered in a SILK CREAMY CASHEW SAUCE with French Style Green Beans and marinated sun-dried tomato strips seasoned with garlic, tarragon and soft sweet onion. Served over PUMPKIN TATER MASH! Lovely!! SERVES 4-6 SILK CREAMY CASHEW SAUCE 2 T. margarine – IContinueContinue reading “GET OFF YOUR CAN AND COOK – HOLIDAY MEAL”

BUSH’S CUBAN STYLE BLACK BEANS

BUSH’S CUBAN STYLE BLACK BEANS Steve brought these home. I never saw them before. He took them in his lunch mixed with rice and fire roasted tomatoes. I was about to throw the can when I noticed he left a few. One half cup exactly, but just enough to give them a hearty taste testContinueContinue reading “BUSH’S CUBAN STYLE BLACK BEANS”

Fruit And Nut Crumble

FRUIT AND NUT CRUMBLE You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish. Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top the rice or gravy, or mix into your animal-freeContinueContinue reading “Fruit And Nut Crumble”

Stove-Top Lazy Pierogi With Peppers and Onions

STOVE-TOP LAZY PIEROGI WITH PEPPERS AND ONION Sauteed sweet red peppers, onion with fresh cabbage, sauerkraut and garlic served with pan-fried shells and peas in olive oil, and garlic! Big garlic and black pepper flavors! Serve with applesauce. Serves 6 Pasta Shells: 16 oz. box med. pasta shells cooked according to package instructions in lotsContinueContinue reading “Stove-Top Lazy Pierogi With Peppers and Onions”

Spaghetti and Beyond Beef Nuggets

SPAGHETTI AND BEYOND BEEF NUGGETS An UPTICKED DELLALO TOMATO BASIL SAUCE ladled over thin spaghetti and topped with BEYOND BEEF ROUND NUGGETS cooked to perfection! DELALLOLICIOUS! Lots of veggies in this sauce! Serves 4-6 TA-FC Clipboard: Instead of using the pound of ground round as crumbles or burgers, I decided to cook it in largeContinueContinue reading “Spaghetti and Beyond Beef Nuggets”

EASY EGGPLANT PARM

EASY EGGPLANT PARM Using pre-made frozen eggplant cutlets by DOMINEX, home made marinara and Daiya Farmhouse Block SMOKED GOUDA cheese. Tastes and textures like handmade! Serves 4, 2 layer stacks Preheat oven to 400 degrees MARINARA SAUCE: Serves 4 1/4 c. extra virgin olive oil 8 fresh peeled garlic cloves, finely chopped 28 oz. canContinueContinue reading “EASY EGGPLANT PARM”

Heinz Sweet & Spicy BBQ Baked Beans With Field Roast Sausage

Heinz Sweet & Spicy BBQ Baked Beans With Field Roast Sausage Every Saturday for supper, when growing up, we had stove-top pressure cooked baked beans with salt pork and whole yellow onions. I never cared for them, since I didn’t like salt pork, the beans either actually. Not that they were cooked badly, I justContinueContinue reading “Heinz Sweet & Spicy BBQ Baked Beans With Field Roast Sausage”

Cheezy Parsley Pecan Rice

CHEEZY PARSLEY PECAN RICE The melted cheese binds the rice making a textural statement that’s reminiscent of chewing on a fatty, juicy piece of meat. The flavors are right where they’re supposed to be! Makes 8 cups CNAP ClipBoard: I used 8 oz. of cheese, which is 1 oz. per cup of rice yield. DoubleContinueContinue reading “Cheezy Parsley Pecan Rice”

Apple Cider Sauerkraut Stuffing – GOAT

APPLE CIDER SAUERKRAUT STUFFING – GOAT Hey, we pair sauerkraut with potato and noodle, why not bread? Don’t forget the berries and nuts. Got ya covered. Brownberry provides the dried bread shreds and everything else is just about as you’d expect. Delicious Turn-About. Cider replaces the broth. And the nuts, berries and sauerkraut provide aContinueContinue reading “Apple Cider Sauerkraut Stuffing – GOAT”

SESAME ORANGE TOFU

SESAME ORANGE TOFU from WHOLE FOODS in the deli case. Now here’s a piece of tofu I couldn’t stop eating! Like most vegan items in deli cases these days, it’s not always there. This was the first time I saw it. Next time, before I go all the way out there, I’ll call first toContinueContinue reading “SESAME ORANGE TOFU”

White Wine Mushroom Gardein Chick’n

Who says canned foods can’t taste good? Not me, not when we’re talking quality. Not all canned foods are alike. Campbell’s and Pennsylvannia Dutch did it right! Oh yeah, and about that gardein animal-free chick’n? A true delight. Nobody suffered and that is always a welcome relief. These unbreaded cutlets are my favorite of allContinueContinue reading “White Wine Mushroom Gardein Chick’n”

HAZELNUT CRANBERRY ROAST En Croute

HAZELNUT CRANBERRY ROAST En Croute by FIELD ROAST Grain Meats Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all! En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured withContinueContinue reading “HAZELNUT CRANBERRY ROAST En Croute”

Balsamic Soy Chicken Sandwich

BALSAMIC SOY CHICKEN SANDWICH Simple seasoning sometimes leads to complex flavor achievements. This is the case here! Easy to make. Delight soy delights again! Makes 6 -8 subs or sandwiches 2 T. extra virgin olive oil 1 lb. white button mushrooms, washed well and sliced 1 t. pink Himalayan salt 3-4 med. size yellow onionsContinueContinue reading “Balsamic Soy Chicken Sandwich”

YVES Bacon-Garlic Crumble

YVES BACON-GARLIC CRUMBLE This will be a conversation starter around any table or at any event that serves food. An exciting, new, nothing like it condiment that turns palates! Makes 1-3/4 cups 1 pkg. Yves [Canadian] Veggie Bacon slices, cut into squares 10 peeled garlic cloves 1 tight handful of fresh flat leaf parsley includingContinueContinue reading “YVES Bacon-Garlic Crumble”

Fried Barley (Vegan) Pork Rice

FRIED BARLEY (VEGAN) PORK RICE More complicated than most fried rice stories, but definitely worth the effort! If rice can be a moan and groan dish, this is it! Makes almost 8 cups BARLEY: 3/4 c. dried barley, rinsed well 2 c. vegetable broth 1/2 t. salt Combine barley, broth, salt in saucepan, bring toContinueContinue reading “Fried Barley (Vegan) Pork Rice”

Tofurkey Ham Roast

TOFURKEY HAM ROAST Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at TofurkeyContinueContinue reading “Tofurkey Ham Roast”

Vegan Ham And Bean Stroganoff – may wah brand ham

VEGAN HAM AND BEAN STROGANOFF There’s nothing ordinary about these soupy beans. I seem to recall something about “let’s rock and roll some taste buds”. So let’s do it. There’s no liquor in here, but there could be. Go ahead juice it up – bourbon, wine, rum, beer? Experiment. Pineapple, cabbage, mini peppers and veganContinueContinue reading “Vegan Ham And Bean Stroganoff – may wah brand ham”

May Wah Vegan Drumsticks

MAY WAH IMITATION SMOKED DRUMSTICKS Coated in Sweet Smoky Mustard Sauce and baked till crispy. Garnished with fresh cilantro and served with additional dipping sauce spiked with Balsamic vinegar and a mild sesame seed oil! The texture, flavor and overall mouth-feel is impressive! I would order these out if I had my choice of dippingContinueContinue reading “May Wah Vegan Drumsticks”

Red Rice by Lotus Foods – my new favorite rice

  RED RICE by LOTUS FOODS This is the first time making or tasting red rice. Although they state that the rice can be used in any dish calling for rice, I discovered another use unrelated to rice – as a hamburg substitute in chili. Looks like hamburg, textured closely like cooked hamburg, so I’mContinueContinue reading “Red Rice by Lotus Foods – my new favorite rice”

Barbecue Chick’n Green Beans – gardein

BARBECUE CHICK’N GREEN BEANS Gardein Chick’n Strips sauteed with green beans, green peppers, roasted red peppers and onion with a Coffee Barbecue Sauce! Serves 4 Coffee Barbecue Sauce > 1/2 c. ketchup – I used True Made Foods Vegetable Ketchup (more like a sauce than what I’m used to in a ketchup) 1/4 c. preparedContinueContinue reading “Barbecue Chick’n Green Beans – gardein”

Asian-Style Celebration Roast

ASIAN-STYLE CELEBRATION ROAST Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy! Serves 4-6 1 lb. Field Roast Celebration Roast – studded with whole cloves – top and sides, about 1/2 inch apart – then wrapped in heavy aluminum foil to completely seal andContinueContinue reading “Asian-Style Celebration Roast”

DONKEY BEAN SAUCE

DONKEY BEAN SAUCE  You can’t really taste the tomato or the beans or the pumpkin or the sesame seeds – not distinctly. Even the texture throws you off for a bean sauce. Nobody will connect this sauce to beans – unless they are a bean aficionado. No one ingredient commandeers the recipe. Brilliant strategy! Makes 4ContinueContinue reading “DONKEY BEAN SAUCE”

Fig And Yam English Muffin Stuffin’

FIG AND YAM ENGLISH MUFFIN STUFFIN’ This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumbContinueContinue reading “Fig And Yam English Muffin Stuffin’”

Tofurkey Italian Sausage Tomato Sauce

TOFURKEY ITALIAN SAUSAGE TOMATO SAUCE Sauteed red onion, green pepper and mushroom combined with fresh zucchini rounds in a Tofurkey Italian Sausage Tomato Sauce. Outstanding flavors and textures! Makes 13-1/4 cups 1/4 c. extra virgin olive oil 1 lg. red onion, peeled, lg. dice 1 lg. green pepper, cored, lg. dice 14 oz. pkg. TofurkeyContinueContinue reading “Tofurkey Italian Sausage Tomato Sauce”

Saffron Pesto Rotini

SAFFRON PESTO ROTINI This is just one of the uses for SAFFRON WALNUT PESTO: Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believeContinueContinue reading “Saffron Pesto Rotini”

LIQUORED UP MARYANNE AND MIKE MARINARA – gardein

LIQUORED UP MARYANNE AND MIKE MARINARA ‘Snowy’ sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick’n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makesContinueContinue reading “LIQUORED UP MARYANNE AND MIKE MARINARA – gardein”

SHARON’S MANICOTTI

SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3ContinueContinue reading “SHARON’S MANICOTTI”

SPAGHETTI RICE PILAF

SPAGHETTI RICE PILAF The holidays are gone. That doesn’t mean great tasting food went with them! Enjoying a special rice pilaf made with browned gluten-free spaghetti sticks (Bonta d’Italia Authentic Italian Pasta), curry-coriander rice, sautéed peppers, onions and peas. Tossed with walnut crumbles and served with a drizzle of extra virgin olive oil! Sunday dinnerContinueContinue reading “SPAGHETTI RICE PILAF”

CAULIFLOWER CASHEW PAPRIKASH

CAULIFLOWER CASHEW PAPRIKASH Schar’s Gluten-Free Spaghetti topped with sautéed mushroom, sweet red pepper and onion. Followed by paprika and saffron seasoned roasted cauliflower. Top it all off with a Cashew Paprikash Cheese Sauce. Sprinkled with fresh grind black pepper and served with a fresh mint garnish! Serves 4 – Sauce makes 4 cups Make CASHEWContinueContinue reading “CAULIFLOWER CASHEW PAPRIKASH”

DELIGHT SOY

PRODUCT REVIEW FOR: Delight Soy Vegan Chicken Nuggets In Mandarin Sauce. Okay, Heinen’s Supermarket in Northeast Ohio buys the vegan nuggets from Delight Soy, then they add their own mandarin sauce to it and sell them in the deli. First time Steve brought these home I was stunned at how good they were. I figuredContinueContinue reading “DELIGHT SOY”

VEGAN CHICKEN SCORCHED RICE – delight soy

VEGAN CHICKEN SCORCHED RICE Make your taste buds pop then sparkle with happy! Not Chinese. One big taste sensation. I’m your Momi! Makes almost 6 cups 3 c. water 1-1/2 t. sea salt 1 t. smoked paprika 2 t. mild curry powder 2 t. dry mustard 1/4 t. dried thyme, crushed 3 c. parboiled longContinueContinue reading “VEGAN CHICKEN SCORCHED RICE – delight soy”

MUFFINS and GRAVY – match meats

Biscuits & Gravy? You’ve got a relative you never met! Meet your better half: Muffins & Gravy!

Yes, English muffins are the best biscuits in the world!

Especially good with gravy!

ROASTED GARLIC SPINACH PESTO

ROASTED GARLIC SPINACH PESTO This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one! Pesto makes  4 cups; pasta dish serves 8-10 2 c. walnut halves 1/2 c. roasted garlic cloves (I used Christopher Ranch brand) 1 t. seaContinueContinue reading “ROASTED GARLIC SPINACH PESTO”

SAFFRON YELLOW PEPPER RICE

SAFFRON YELLOW PEPPER RICE Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice! Makes 9 cups 3 c. water 1 t. sea salt 2-3 pinches saffron stigmas 3 c. parboiled long grain golden CanillaContinueContinue reading “SAFFRON YELLOW PEPPER RICE”

MATCH MEAT SAFFRON CHICKEN

MATCH MEAT SAFFRON CHICKEN Pan-fried Match Meat Chicken Nuggets seasoned with rosemary. Mixed with sautéed mini peppers and onion with cauliflower buds, roasted peppers and peas in a light, creamy saffron mustard sauce! Yes, you’re in heaven! Serves 6 1/2, 1 lb. pkg. Match Meats Ground Chicken Plant Protein, thawed – cut chicken block inContinueContinue reading “MATCH MEAT SAFFRON CHICKEN”

SMOKY LAZY PIEROGI

SMOKY LAZY PIEROGI Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinaryContinueContinue reading “SMOKY LAZY PIEROGI”

KAMUT SPAGHETTI WITH SMOKY MARINARA

  KAMUT SPAGHETTI WITH SMOKY MARINARA Spaghetti made from the ancient grain called Kamut – higher in protein and fiber than traditional grains, that may also be used by some with a sensitivity to gluten. Sauced with a rich Smoky Marinara and topped with sauteed baby bella mushrooms! Makes 5-1/4 cups sauce Smoky Marinara: 3ContinueContinue reading “KAMUT SPAGHETTI WITH SMOKY MARINARA”

Field Roast Celebration Roast

Stuffed with butternut squash, apples and mushrooms. I like to pan-fry mine – although next time I’ll try baking it just to see the difference between both cooking methods. It’s a superior product. I served it with mashed potatoes, gravy and veggies. Then on another day, made a sub on broiled country style French bread,ContinueContinue reading “Field Roast Celebration Roast”

Pineapple Barbecue Chick’n Strips – gardein

Pineapple Barbecue Chick’n Strips Wow. What a punch! Serves 4 Make barbecue sauce first: 1/3 c. ketchup 1/2 c. canned pineapple tidbits plus some liquid, I used DOLE brand 1/4 c. Balsamic vinegar 1/3 c. dark brown sugar 1 T. liquid smoke 1 t. garlic powder 1 t. smoked paprika 1 t. dry mustard aContinueContinue reading “Pineapple Barbecue Chick’n Strips – gardein”

MIYOKO RATATOUILLE FOR SUB OR PASTA

MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favoriteContinueContinue reading “MIYOKO RATATOUILLE FOR SUB OR PASTA”

PICKLE POT BEANS

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups 117 oz. can Bush’s Bean Pot Vegetarian 1-1/2ContinueContinue reading “PICKLE POT BEANS”

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.  freshContinueContinue reading “MUSHROOM SEITAN SAUTE”

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.ContinueContinue reading “ORANGE PAN VEGGIE CHIK’N – gardein”

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 drizzledContinueContinue reading “MAHALO MOLE”

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 &ContinueContinue reading “BLUE DIAMOND WASABI PESTO”

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 preheatingContinueContinue reading “GARDEIN GOLDEN FISHLESS FILETS”

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.ContinueContinue reading “MARSALA AND JACK DANIEL’S CLEVELAND TOFU DISH”

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 GOLDContinueContinue reading “TOMATO SAFFRON SAUCE OVER PIEROGI”

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 cupsContinueContinue 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.ContinueContinue 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 toContinueContinue reading “CHUNG’S VEGETABLE POTSTICKERS”

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 3ContinueContinue reading “Baby Mushroom Linguini Bolognaise”