Category Archives: GOAT

Asparagus Soup – GOAT

ASPARAGUS SOUP – GOAT The success of this soup depends on how well you follow the prep and cooking methods. I credit FORAGER and Edward & Sons with contributing to that success with their superior brands of probiotic yogurt cashewmilk and veggie bouillon! This soup can also be served in small cups as an appetizer!ContinueContinue reading “Asparagus Soup – GOAT”

Blue Cheese Cocktail Sauce – GOAT

BLUE CHEESE COCKTAIL SAUCE – GOAT My new favorite condiment sauce! I could eat this sauce plain and not complain where the rest of the food went! Impress all your guests! A must Animal-Free experience! Makes 3/4 cup 1/3 c. ketchup – FRENCH’S 1/4 c. Daiya Blue Cheese Dressing 1 T. prepared horseradish 1 T.ContinueContinue reading “Blue Cheese Cocktail Sauce – GOAT”

EGG-FREE NOG PRETZEL PIE – GOAT

EGG-FREE NOG PRETZEL PIE – GOAT This is like no cream pie you ever experienced. Yet somehow it all seems so familiar. A rough and tumble cream pie? Is that even possible? With the animal-free chef, anything is possible! Two egg-free dairy-free nogs, banana, sesame cashews, brown sugar and vanilla, blended and cooked like aContinueContinue reading “EGG-FREE NOG PRETZEL PIE – GOAT”

Salsa Cream – GOAT

SALSA CREAM – GOAT Salsa and dairy free cream cheese with fresh cilantro and scallion. Serve cold with tortilla chips as an appetizer snack, or hot over Smoky Mashed Potatoes as a gravy with a few chips as dippers for a light supper, or with a side of veggie sausage for breakfast! Or, how aboutContinueContinue reading “Salsa Cream – GOAT”

Meatlovers Italian Cream GOAT

MEATLOVERS ITALIAN CREAM – GOAT Tofurky meets Tofutti in this dream boat of a meatlovers fantasy of textures! The fennel convinces you that you are indeed in a very special place – so forget-it-not! Cruise the party with Confidence! You made it! The chewiest cream you ever tasted! Makes 1-3/4 cups CNAP ClipBoard: The TofurkyContinueContinue reading “Meatlovers Italian Cream GOAT”

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”

Olive Walnut Tapenade

OLIVE WALNUT TAPENADE Simple, easy to make. Textures, flavors all good. Serve with crackers, bagel, French baguette, flatbread. Use as a topper for marinara and pasta, green salad, coleslaw, or in scrambled tofu! Makes 2-1/2 cups 1 c. walnut haves DR. WT. 6 oz. can Lindsay large pitted olives, drained well 1/2 c. Lindsay SpanishContinueContinue reading “Olive Walnut Tapenade”

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”

Over-The-Top Macaroni Salad – delight soy and hellman’s – GOAT

OVER-THE-TOP MACARONI SALAD – GOAT Tired of the same old macaroni salad? Want to perk it up? Well, you came to the right person. Contains no animal products and who would know? Using products developed by Delight Soy and Hellman’s Mayonnaise who care about your animal-free experience we swung for the fences and went clearContinueContinue reading “Over-The-Top Macaroni Salad – delight soy and hellman’s – GOAT”

AFC Eggs Benedictine – May Wah inspired – GOAT

FIRST WE MAKE THE POACHED EGG SAUCE: AFC POACHED EGG SAUCE © Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and texturesContinueContinue reading “AFC Eggs Benedictine – May Wah inspired – GOAT”

AFC Asian Pineapple Snowball – GOAT

AFC ASIAN PINEAPPLE SNOWBALL – GOAT 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,ContinueContinue reading “AFC Asian Pineapple Snowball – GOAT”

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:ContinueContinue reading “Cream Of Asian Peas”

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’”

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”

QUINOA VEG CLAM & OYSTER CHOWDER

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 Make sea water: 3 c. water 1ContinueContinue reading “QUINOA VEG CLAM & OYSTER CHOWDER”

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”

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!

AFC EARTH BURGER

AFC EARTH BURGER© The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste! Makes 8 cups burger dough Make spiced barley: 2-1/2 c. water (do not saltContinueContinue reading “AFC EARTH BURGER”

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”

JAMAICAN ME CRAZY FLAN

JAMAICAN ME CRAZY FLAN Do you like cocoa, coffee, coconut, caramel? Then you’ll love this smok’n Jamaican Me Crazy flan! Serves 6 2 T. Jamaican Me Crazy ground coffee 1/2 c. unsweetened dark cocoa powder 1/2 c. light brown sugar 2/3 c. sweetened flaked coconut 1 t. cinnamon 1 t. smoked paprika 1 t. liquidContinueContinue reading “JAMAICAN ME CRAZY FLAN”

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”

AFC BLOOD RED ITALIAN SAUSAGE BURGER

AFC BLOOD RED ITALIAN SAUSAGE BURGER© Hamburg is soft-textured. It’s not hard – even when cooked. These burgers replicate that texture. Isn’t it convenient to be able to take some dough from the refrigerator, form a patty and fry it? You can also bake the patties and refrigerate till ready to reheat and serve! PerfectlyContinueContinue reading “AFC BLOOD RED ITALIAN SAUSAGE BURGER”

SMOKED ALMOND TRUFFLE ICE-CREAM

SMOKED ALMOND TRUFFLE ICE-CREAM Nutty, smoky, salty, sweet. The texture of a decadent truffle – all wrapped up in an animal-free ice-cream. Enjoy the pleasure while it lasts. Then save some for tomorrow – you’ll be glad you did! Makes 4-1/2 cups 1 c. walnut halves 6 oz. can Blue Diamond Smokehouse Almonds 1 c.ContinueContinue reading “SMOKED ALMOND TRUFFLE ICE-CREAM”

AFC VEG BLOOD BURGER

AFC VEG BLOOD BURGER© Great news! A homemade burger that tastes and textures just like a beef burger – blood and all! Easy to make. Fry them fresh, or bake and refrigerate or freeze. Taste The Sizzle! For meat-eaters and vegans! I’m lovin’ it! Makes 7-8 cups burger dough (depending on how firmly packed) 1ContinueContinue reading “AFC VEG BLOOD BURGER”

A SOUP FOR THE PHARAOHS

A SOUP FOR THE PHARAOHS Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won’t recognize it. Rare. Makes 8-1/2 cups Prepare grain: 3 c. water 1 c. Kamut grain Combine water and grain in saucepan. Bring to boil,ContinueContinue reading “A SOUP FOR THE PHARAOHS”

GREEN PEPPERCORN AND CAPER AIOLI SAUCE

GREEN PEPPERCORN AND CAPER AIOLI SAUCE Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli! Serve as you would any other aioli. I chose steamed veggies: green beans, spinach and asparagus! Impressive!ContinueContinue reading “GREEN PEPPERCORN AND CAPER AIOLI SAUCE”

MIYOKO WALNUT GREEN BEANS

MIYOKO WALNUT GREEN BEANS Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious! Makes 6-8 side dishes, 4 main dishes 1/2 c. walnut halves orContinueContinue reading “MIYOKO WALNUT GREEN BEANS”

SWEET VEGGIE CREME FRAICHE

SWEET VEGGIE CREME FRAICHE A simple recipe for creme fraiche using only four ingredients! You’ll love it! Makes 2-1/3 cups 12.3 oz. pkg. Silken style extra firm tofu 1-1/2 c. Rich’s Non-Dairy Whip Topping (it comes in liquid form) 2 T. fresh lemon squeeze 1/4 t. salt Break tofu into pieces as you place itContinueContinue reading “SWEET VEGGIE CREME FRAICHE”

PREMELTED VEGGIE CHEESE

PREMELTED VEGGIE CHEESE Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into aContinueContinue reading “PREMELTED VEGGIE CHEESE”

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”

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”

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”

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”

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”

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”

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”