Veg Scrambled Egg And Garbonzo Bean Salsa

VEG SCRAMBLED EGG AND GARBANZO BEAN SALSA Not your ordinary salsa! I like this so much that I eat it plain as a snack. Also can be used in a sandwich or as a salad served on a lettuce leaf. Multipurpose is what I like and I love this chewy texture, multi flavor, varied color,... Continue Reading →

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Barbecue Chick’n Green Beans

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. prepared... Continue Reading →

Broiled Cheese Cracker Canapes

BROILED CHEESE CRACKER CANAPES When you want something easy but spectacular to serve your guests, give these cracker canapes a try! Soft, melty tangy bites with a perfect cracker crunch! Makes about 30 cracker canapes 1/4 cup AFC Coral Horseradish Sauce 1/4 c. prepared yellow mustard 1/4 c. chopped sweet onion 1/4 c. strained deli-style... Continue Reading →

AFC Asian Pineapple Snowball

AFC ASIAN PINEAPPLE SNOWBALL A creamy Asian-Style Pineapple Mousse frosted with an Asian cream. Sprinkled with black and white sesame seeds and sliced scallion rings. Served with sesame crackers. If you want to impress your Asian guests, this will do it! Lots of Asians are lactose intolerant, but they still like creamy. Again, this will... Continue Reading →

Imperial Chicken Salad

IMPERIAL CHICKEN SALAD Not your run of the mill chicken salad! I know I said I wasn't going to cook on Christmas day, after cooking holiday dishes for two weeks, but Steve bought Lilly Belle five pounds of vegan popcorn nuggets for Christmas and I just had to make a chicken salad out of a... Continue Reading →

Christmas Sandwich

CHRISTMAS SANDWICH Some people don't want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn't available near you, then use some other brand that you like. The Cilantro Date Cream works well on veggie burgers too!  Makes 1 Delight... Continue Reading →

Cream Of Asian Peas

CREAM OF ASIAN PEAS Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you! Makes  almost 1 cup sauce and 3-1/2 cups peas 3 c. froz. peas, cooked in soft-boiling water till plump, then drained well to remove excess moisture Creamy Asian Apricot Sauce:... Continue Reading →

Purple Asian Slaw

PURPLE ASIAN SLAW Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw! Makes 5 cups salad - 3-1/2 cups dressing Veggies for slaw: 5 c. thinly sliced red cabbage 1 c. matchstick size peeled carrots 1/4 c. sliced scallion, green and white part 1 c. sliced... Continue Reading →

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 and... Continue Reading →

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 4... Continue Reading →

Meatless Sausage And Matzo Pate

MEATLESS SAUSAGE AND MATZO PATE A meaty flavored and textured animal-free pate. This pate served as fried sliders on Jewish rye cocktail bread with mustard, veg mayo and cilantro will have your guests singing at any holiday gathering!  Makes 4 cups 2 T. extra virgin olive oil 2 sm. yellow onions, peeled and diced 3/4... Continue Reading →

Matzo Chili

MATZO CHILI FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn't ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good... Makes 13 cups 2 T. extra virgin olive oil 1 lg. green pepper, diced 1... Continue Reading →

AFC Diet Coke Coffee Gravy ©

AFC DIET COKE COFFEE GRAVY © BUBBLING GOODNESS. DIET COKE. COFFEE. GRAVY. HAPPY THANKSGIVING. Makes 5-3/4 cups 3 c. water 2 c. Berry Cherry Blend (dried cherry, cranberry, blueberry by Traverse Bay Fruit Co.) 1 t. pink Himalayan salt 2 c. fresh brewed robust coffee (I used Zack's Brews Cowell & Hubbard) 2 T. liquid... Continue Reading →

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 thumb... Continue Reading →

Crabless Cake Bites

CRABLESS CAKE BITES Now this is an easy appetizer when you don't want to start from scratch. And why not impress your guests and make your appetizer the talk of the meal! Makes 18 bites  8.8 oz. Gardein brand Crabless  Cakes, frozen vegetable oil for frying Dipping Sauce: prepared yellow mustard ketchup veg mayo chopped... Continue Reading →

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. Tofurkey... Continue Reading →

Tofurkey Pepperjack Melt

TOFURKEY PEPPERJACK MELT Restaurant Ready! Go for it! Now there's a prefect sandwich melt without grilling the bread. Who would have thought to melt the meat and cheese separately? Me!! And it worked! Makes 1 sandwich 2 T. red wine vinegar 1/4 t. mild curry powder 1/4 t. garlic powder 1/4 t. ground sage 1/8... Continue Reading →

PUNK RAWK SMOKED NUTMILK CHEESE

Most nutmilk cheeses are good on their own. Eat right out of the package is what I most often prefer to do. With this smoked cheese coated with cracked black pepper I decided to make a grilled sandwich. Use a deli-size whole grain bread, spread both pieces with Grey Poupon Dijon Mustard. Top one slice... Continue Reading →

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 believe... Continue Reading →

Cream Of Tomato Pumpkin Soup

CREAM OF TOMATO PUMPKIN SOUP A rich, elegant, powerfully expressed creamy soup! Common ingredients don't detract from its beauty, in fact, they enhance it! Makes 9 cups 24 oz. jar CENTO RUSTICA PASSATA (tomato sauce) 15 oz. can all natural pumpkin 1 c. fresh carrot juice, strained 1 c. V-8 Vegetable Juice 2 T. margarine... Continue Reading →

Italian Barbecue Sub Sandwiches

Italian Barbecue Sub Sandwiches Vegetarian Italian Grain Meat Sausage by Field Roast teamed with Guy Fieri Bourbon Brown Sugar barbecue sauce with excellent results! Served on a toasted sub roll with yellow mustard, ripe tomatoes and Follow Your Heart Vegan Bleu Cheese Salad Dressing. This is a 'how to get your husband out of bed... Continue Reading →

DELIGHT SOY CHICKEN SALAD

DELIGHT SOY CHICKEN SALAD A perfect soy chicken mixed with celery, onion, carrot and walnuts. Seasoned with sage and coriander. Mixed with fresh cilantro and JUST MAYO. Makes a delightful vegan chicken salad for salad boats or sandwich or on an open-face French baguette appetizer topped with a dill cornichon pickle slice and a spot... Continue Reading →

PLANT MEAT PATE

PLANT MEAT PATE You can say it tastes like any animal you like. It's still plant meat, and that's the way hundreds of millions of people all over the globe prefer their meat - from a plant! Enjoy the brilliance of plants that provide what they were intended to provide - nourishment and pleasure! Makes... Continue Reading →

GARDEIN MEATLESS MEATBALLS

This is such a no-brainer. Steve sautéed some mushroom, onion and green pepper, then added a homemade marinara sauce we had frozen. Then added fresh garlic and basil. Open the package of frozen meatballs, add to simmering sauce, cover and cook about 15 minutes or till heated all the way through. Serve over pasta or... Continue Reading →

LIQUORED UP MARYANNE AND MIKE MARINARA

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 makes... Continue Reading →

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: 12.3... Continue Reading →

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