RAW REVOLUTION ADDED THREE MORE BARS TO THEIR PRODUCT LINE – RAW REV GLO! High protein, high fiber, low sugar, gluten-free, non GMO. All sounded great. Over the years I tried many breakfast-in-a bar, high energy, lift you up mid-day, or keep you going all day, containing supposedly all ‘good for you’ ingredients, made by popularContinueContinue reading “PRODUCT REVIEW OF RAW REV GLO BARS”
Category Archives: AFC TEST PRODUCT, RECIPES & REVIEWS
TRIPLE GLO SALAD DRESSING
TRIPLE GLO SALAD DRESSING Three RAW REV GLO Bars BY RAW REVOLUTION blended with a high fat coconut milk, white Balsamic glaze, and sea salt! That’s all you need to make one of the most exquisite creamy salad dressings on the planet! Makes 2-3/4 cups 14 oz. can Roland Classic Coconut Milk, at room temperatureContinueContinue reading “TRIPLE GLO SALAD DRESSING”
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”
PRUNES IN BURGUNDY
PRUNES IN BURGUNDY Tender sweet dried prunes (plums) marinated and served in a wonderfully smooth Burgundy wine! Serves approx. 8 1 bag or box of dried pitted prunes 1 bottle Burgundy wine A couple of hours before your meal place 4-5 whole pitted prunes into the bottom of as many wine glasses as guests you’llContinueContinue reading “PRUNES IN BURGUNDY”
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”
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,ContinueContinue 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 theContinueContinue 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 youContinueContinue 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.ContinueContinue 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.ContinueContinue 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 -ContinueContinue 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. IContinueContinue 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, ClarkContinueContinue 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 drizzledContinueContinue 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 toContinueContinue 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 andContinueContinue 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 &ContinueContinue 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 4ContinueContinue reading “SLOPPY MARYS”
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.ContinueContinue 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 BBQContinueContinue 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 – useContinueContinue 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.ContinueContinue 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. pineContinueContinue reading “PINEAPPLE PINE NUT DRESSING”
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,ContinueContinue 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 GOLDContinueContinue 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 ripeContinueContinue 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 (GordonContinueContinue 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.ContinueContinue 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. TheContinueContinue 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 readyContinueContinue reading “KNIFE AND FORK GRAVY & GRAIN BURGER SANDWICH”
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”
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”
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 cheeseContinueContinue 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 foamContinueContinue 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. TransferContinueContinue 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’sContinueContinue 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 intoContinueContinue 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 1/4ContinueContinue 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 inContinueContinue 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 lemonContinueContinue 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 almondsContinueContinue 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:ContinueContinue reading “CRANBERRY STUFFING POTATO CASSEROLE”
THE ANIMAL-FREE CHEF™© 