BARBECUE BEAN AND CABBAGE SLAW
Pinto bean, green cabbage, peas, red grapes, celery, sweet onion, green pepper and green chilies tossed in a creamy barbecue salad dressing with a protein boost! I can’t stop eating it!
Makes 11 cups salad
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RED WINE MUSHROOM ONION GRAVY
A Complicated Gravy needs resting before serving it. The result it beautiful!
Makes a pot full
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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
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PUMPKIN COCONUT FROZEN CREAM
Super velvety creamy Ice melts in your mouth. There’s nothing chewy about this fine frozen dessert. Serve plain or top with drizzle of Hershey’s Chocolate syrup and a swash of Apple Orange Cranberry!
Makes 7 cups pumpkin cream before freezing
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BEYOND GROUND BEEF POTATO SOUP
Wow. This soup was a journey. It was worth it though!
Feeds a crowd
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 all their chick’n products.
So what’s for dinner? We’re making something simple for the holidays that won’t take two days to prepare, yet you’ll feel the spirit of the holiday season coming through to you from your food. Remember to smile!
WHITE WINE MUSHROOM GARDEIN CHICK’N
Rosemary rice topped with an easy gravy using Campbell’s Mushroom Gravy in a can as base along with white wine, mushrooms and fresh rosemary,. Served over pan-fried gardein chick’n cutlets! Quick, easy, delicious! Cranberry sauce anybody?
Serves 8 with extra gravy and rice
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I GOT THE GOODS
FEATURED INGREDIENTS:
1 – TOFUTTI BETTER THAN CREAM CHEESE
2 – GOYA WHOLE KERNEL CORN
3 – GOYA DARK RED KIDNEY BEANS
4 – DEI FRATELLI PETITE DICED TOMATOES
5 – POPCORNERS
When there’s no one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There’s no one flavor that dominates the dip. Enjoy this Scottish plaid!
Makes 5 cups
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!
FEATURED INGREDIENTS:
1 – Le Sueur Peas
2 – Vlasic Roasted Red Peppers
3 – Goya Pinto Beans
4 – Triscuit cracked pepper & olive oil crackers
5 -Ritz crackers
A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield!
Makes 3 cups
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!
INGREDIENTS:
1- Pace Mild Chunky Salsa
2- GOYA Black Beans
3- Ocean Spray Whole Cranberry Sauce
Guess you know what I’ll be making with this! What? The Salsa gave it away?
APPLE CRANBERRY BLACK BEAN SALSA
It’s Thanksgiving or any other holiday, so why not ratchet up your old favorites with a twist of new? Cranberry and apple in salsa? Why not? Take this dip with you to any gathering. Volunteer for the dip detail. You will change people’s taste buds forever. From now on they will expect the cranberries and apple in their salsa. They will, in fact, demand it. Where’re the cranberries? They don’t have them in the summer. Yes, they do. All year round in every grocery. Where’s the apple? Didn’t know you wanted apple. What??!! Everybody wants apple in their salsa. Where have you BEEN? Serve with any tortilla chips that strike you as appropriate; we’ll take care of everything else!
The only fat is in the chips.
Makes 5-1/2 cups
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 Frozen Whole Baby Asparagus
3 – WOODSTOCK Frozen Shelled Edamame
ASPARAGUS AND EDAMAME FRIED RICE
Red and white rice pan-fried with red onion and celery. Mixed with RED FORK Asparagus Skillet Sauce, then tossed with asparagus and edamame. Served with a Smoky Russian Dressing!
Makes 9-1/2 cups
I’ve bought frozen edamame before and the package instructions always recommended less time than it actually required to cook them till tender. I don’t understand why, but with WOODSTOCK brand that issue did not present itself. I like that. They cooked up quickly and tender, not mushy.
The same with the asparagus. I was surprised to see spears. I must not have been paying attention when Steve brought them home and I photographed them. Usually, I buy cuts. The spears were great. I just cut off an inch from the bottom of each stalk and discarded it after cooking them. Good flavor, good texture, good color. I’ll buy them again.
The asparagus sauce was a big surprise. Generally, I don’t buy packaged sauces; l make my own, but this was high quality like I’d get at an upscale restaurant. Impressive. Next time I’ll do the asparagus in the skillet recipe. But it worked well with this fried rice dish, and there was asparagus in the rice, so I didn’t veer too much from the original purpose of the sauce. Well done.
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
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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 clear over the top into the next county! Take a look and see what you think!
We couldn’t make this salad with chicken-like plant meat and egg-like dressing alone, so a tip of the hat to all the manufacturers and farmers who contributed to the success of this dish!
Makes 13 cups
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Roman beans are popular in Italy. Their meaty texture stands up well in soups and various sauces.
TRY THIS SOUP or try them in one of your own soups and see what you think > https://fat-freechef.com/2018/02/26/afc-5-spice-tomato-bean-soup/
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, high protein content – everything good salsa! And so will you!
Makes almost 5 cups
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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
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
Continue reading “VEGAN CHICKEN SCORCHED RICE – delight soy”
ENGLISH CASHEW BUTTER VEG MUFFIN
I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such a simple variation that doesn’t break the bank and it’s readily available, just waiting for you to make the switch to something new but very familiar.
Team it with cashew butter, spicy pickles, lettuce, mustard and a cilantro relish on a toasted English Muffin and you’ve got yourself a sandwich to brag about!
Makes 1 sandwich
SPAGHETTI RICE for Lilly – dog food
Spicy, juicy, chewy. A perfect base dish for Lilly’s veggies, beans and ground nuts!
Makes 19 cups
BLUEBERRY CHOCOLATE CUSTARD
Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard!
Serves 6
JIF WHIP GELATO
The best gelato in the world – right here – using ingredients we already know and like! And so easy!
Makes 5-3/4 cups
If you want to add a meaty texture to your soups, chili or rice dishes, this is the pea (more like a bean) for you. It even has a hint of a meaty flavor.
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
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
