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 Western and I added the tomato to mine. They’re really good. This is my animal-free version of that Sunday supper!
BOLOGNAISE SAUCE WITH LIGHTLIFE PLANT-BASED GROUND
Pan-fried LIGHTLIFE GROUND in extra virgin olive oil with a sauce made from V-8 VEGETABLE JUICE and tomato paste. Combined with sauteed celery, grilled artichokes and sliced green olives! Served over thin spaghetti!
DELALLO Roasted Garlic Sauce with Chardonnay wine and V-8 juice used as extenders. Served with a mushroom, pepper, onion and tomato saute. Served over fettucini and topped with a BEYOND and LIGHTLIFE beef and sausage crumble!
No slice no dice. Two hands, a can opener, a pot and a spoon is all you need to make lunches for a week plus a few at-home-meals.
Packed full of flavors, textures and exclamation points – Fly to Italy, Greece, Spain without leaving your kitchen!
Makes 23 cups
Ingredients: Steve waits till all these items are on sale. Use any brand you want, but these are good. Those grilled artichokes are super! If the recipe is too big for your pot, reduce the size (reducing by half works easiest.)
2,28 oz. cans diced tomatoes – Dei Fratelli brand
4 oz. jar chopped Roasted Garlic SPICE WORLD brand
0.42 oz. lightly dried basil by Gourmet Garden
5-3/4 oz. DELALLO MANZANILLA (green) OLIVES, including liquid
6 oz. DELALLO SMALL RIPE (pitted) BLACK OLIVES, including liquid
4.5 oz. jar sliced mushrooms including liquid – Pennsylvania Dutch brand
4.5 oz. jar sliced mushrooms including liquid – POLAR brand
12 oz. jar sweet red roasted pepper strips
2, 7 oz. jars Grilled Artichokes by Napoleon
15.5 oz. can cannellini beans by BUSH’S
16 oz. can garbanzo beans by BUSH’s
15 oz. can whole kernel corn including liquid by FULL CIRCLE
3 c. V-8 Vegetable Juice
12 oz. can tomato paste -I used HUNT’S
salt and pepper to taste
Optional: Top each serving with Follow Your Heart Vegan parmesan shreds.
For some of the meals we cooked up some Veggie Meatballs by Lightlife and served them with the antipasto.
For other meals we served it over cooked elbow macaroni with ridges – RACCONTO brand.
In extra-large soup pot, over medium heat, add all ingredients, except the parmesan and meatballs, stirring after each addition.
Bring to slow boil, then reduce heat and cook for approximately 30 minutes.
Salt and pepper to taste.
If desired, add other seasonings of choice. Steve, for this antipasto, wanted dried Greek oregano, a little brown sugar and a couple dashes of cinnamon.
Pack into microwaveable containers when cool enough.
If desired add 2 vegan meatballs per container, sliced in half and pan-fried till done.
Place the sauce on top of the meatballs. If desired, sprinkle with vegan parmesan.
Then sprinkle with fresh grind black pepper.
Both vegan products (meatball and parmesan) if you decide to use them will definitely wow you. But they are not required in this dish.
Notes: Lucky’s Market on Clifton Blvd. is where Steve primarily shops for the specialty items on sale.
For the non-specialty items he waits till they’re on sale at Sapell’s, Walgreen’s, Giant Eagle, Heinens, Aldi’s, Earth Fare, Whole Foods, probably the same markets you shop at. Everybody always has something on sale.
If you haven’t been to Lucky’s take a ride out. It’s new, different and lots of fun. You can get a pint of beer and 2 slices of pizza for 5$. You can also sip your beer or wine while you shop – low price on both
Fresh herbs, walnuts, grated carrot, vegan yeast, added to the ground tofu and meatless hot dogs make the spread more nutrient dense than others we’ve developed. This is our healthier spread! Serve on any bread or as a salad on a lettuce leaf. Tasty as always with enhanced texture from the added ingredients!
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- Wishbone Russian Dressing
2- Almond Breeze unsweetened original Almondmilk
3- House Of Herbs Hickory Liquid Smoke
SMOKY RUSSIAN DRESSING low-fat
Steve likes bottled dressing and sometimes so do I. Wishbone Russian is one of them. To reduce the calories this time, I add a low calorie unsweetened Almondmilk by Blue Diamond (Almond Breeze), a few drops of liquid smoke, a little garlic powder, salt, then whisk till smooth. Perfect! I love the transformation to creamy!
Makes 1-3/4 cups
1 c. bottled Wishbone Russian Dressing
3/4 c. Almond Breeze AlmondMilk – unsweetened 30 calories per 8 oz.
sev. drops liquid smoke to taste
1/2 t. garlic powder
salt to taste
Combine all ingredients in bowl and whisk till evenly dispersed and smooth.
Use over green leaf and cabbage salads or serve with fried rice dishes, heated.
Serve heated or chilled, whatever your preference.
Notes: Wishbone Russian is Steve’s go-to salad dressing for work. To reduce the calories he drizzles the dressing over the salad, then drizzles Balsamic vinegar around the edges of the salad, without mixing the two. He gets the benefit of the full-strength Russian without using as much of it. And, he likes how the Russian dressing mutes the acidity of the Balsamic vinegar, when the two collide on the plate. Perfect again!
Add the amount of Almondmilk that suits the thickness you want for the dressing. I prefer mine on the thin side, while still creamy-textured.
To increase the protein content in one of the salads I used with this dressing, I sliced a chilled veggie hot dog and tossed with lettuce, tomato, onion, carrot cabbage and red pepper. Tasted great for lunch!
Okay, it’s new, it’s different from their other deli slices that have a denser more cohesive texture.
Separating the slices is one of a few obstacles. If you’re in a hurry and want to make a sandwich, you can’t put your thumb under the slice to separate it from the pack. You need a sharp knife and have to gently place it under the edge of the slice and slowly wiggle it like you would do if removing a fragile cookie from a baking sheet. It’s not worth the effort.
The texture is similar to liverwurst or Braunschweiger, creamy but dry, still the creamy carries it. The flavor is sorely lacking.
I would make this a liverwurst type product; make it thicker, more flavorful and a little creamier. You have the components here, you just need to rework them.
More mustard, sage, garlic, black pepper, rosemary, and instead of kale and red pepper, use eggplant. Or use all of the above and add the eggplant – skin and all.
I wasted 2 slices by ripping them, you will do the same. Maybe wet a sharp knife under hot water first, or maybe the manufacturer should place a square of deli paper between each slice. I won’t buy either one again till improvements are made.
Still, I made a sandwich and enjoyed it. The Tofutti mozzarella singles stole the sandwich and Tofutti cheese is bland, so that tells you something.
The nutritional stats are good. You’ve got something good going here. It needs some work. Thank you for that effort.
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!
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!
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! Perfectly textured and flavored!
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)
Made with wild rice, black eye peas, edamame, fried mushrooms and veggie sausage. Add some smoked paprika, turmeric, allspice, and maple syrup for sweet, some salt and freshly ground black pepper, and the dog eats like the human. And so it should be!
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!
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.