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 →
BEYOND MEAT BURGER Now available at select locations. Check out their website: http://beyondmeat.com/. Steve and I tried this BEYOND MEAT BURGER a few days ago at EARTH BISTRO in Cleveland, Ohio. Although I'm not a fan of the thick burger, preferring them thin, this textured and flavored like a real animal burger - cow burger. The... Continue Reading →
If this is how rocks taste, then I'm all in. Actually, it's the best water, bottled or not, that I've ever tasted. It is smooth as they say. Not so smooth however is their woman bashing mentality when describing that this water has never been touched by man, as if everybody human in the world... Continue Reading →
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 →
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 →
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 →
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 →
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 →
Godly is this delectable bite, or several bites, of pure lemon pleasure. Not often do I indulge. But when I do, I enjoy every crumb.
I didn't know his history as a restaurateur in the Cleveland area when Steve brought home his coffee for us to try. Nice. The Hot lips was hot and special. Different and I must say my favorite tasting. No need to save it for dessert in my limited coffee view. The best feeling coffee, however,... Continue Reading →
So, it's still okay to call England, England? Good! I like that. And I like your beer too. Steve's doctor said to eat oatmeal. Steve brings this beer home and says, 'do you think this qualifies as a cholesterol-reducer?' I said, 'why not, everything else does.' Love this beer and also love that it is... Continue Reading →
My friend CiCi knows I like moon cake, so dropped some by the other night when Steve was in hospital and she was delivering food to the complex. So good. Not too sweet, which is how I like desserts now.
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 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 →
I don't know why more burger and sandwich joints, especially the smaller ones, don't use pretzel buns for their burgers. I get mine from a food service store and they contain no animal products. Although they do cost a little more than the cheaper variety that most burger and sandwich joints use, the difference in... Continue Reading →
Most spreadable cashew cheeses have pretty much the same consistency, though flavors and other textures may vary. One drawback that I've noticed is their incompatibility with wheat crackers. Spread it on a wheat cracker, take a bite, chew and notice what happens. By itself, the cheese tastes and textures great. Put it on a wheat... Continue Reading →
Go back to the drawing board. Why is it that when somebody gets into the dairy replacement manufacturing business, they have to do it all? Do you really think that cheese makers or milk sellers around the globe take that kitchen sink approach to products they intend to sell? No. They don't. How many dairies... Continue Reading →
I probably should not quench my "Mighty Thirst" with a sixteen ounce can of "Monster Juice". But what the heck. I do it anyway. No regrets.
Eleven Days After The Fall - when Big Foot (the scale) tripped me in the bathroom in the middle of the night and the bathtub sucker-punched me. This is the first day I went out absent the face make-up. You know that "It" make-up for people with blemishes or rosebuds or scars or uneven coloring... Continue Reading →
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 →
Now that I’ve experienced them I’m always going to have them in my pantry, that is, as long as I can afford these high priced salts.
The two I’m talking about here are pink Himalayan salt and Celtic salt. I don’t really have a favorite, but I definitely use more of the pink, probably because the granulation is more similar to the table and sea salts I’m most familiar with. The Celtic salt has a powdery granulation that is nice but different.
I purchased Sherpa Pink Himalayan salt online – in both granulated and rock form. Sherpa refers to a member of a Himalayan people living on the borders of Nepal and Tibet. Both pink salt products are Kosher, but that didn’t determine why I bought them.
Celtic salt is actually a French sea salt from the Bay of Biscay, Brittany Isles.
I did a tasting of both salts along with…
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THE JEWEL OF RUSSIA VODKA This was a surprise gift from Steve. Expensive to be sure, but worth every penny.
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 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 →
Yep, you guessed it - contains no animal products. Guess the liquor industry finally got wind of the truth about vegans, they like to drink! Ever see those perfume ads in swanky magazines where you pull back the fold and you can smell the scent of the fragrance being advertised? Well, leave it to Captain... Continue Reading →
GLUTEN FREE DAIRY FREE VEGAN Well, it finally got to Cleveland, courtesy of a bartender friend who likes to try vegan stuff and pushed for it. Dairy-based Baileys has cream and egg in it, so of course the original is going to be thicker and richer tasting than the almond milk version of Baileys. Still,... Continue Reading →
When Steve brought these cookies home I have to say that I was shocked that the maple cremes were in fact vegan. The ginger snaps I assumed were and of course they were. But the maple cremes? Wow, now this is nice I thought. And I was not disappointed. Although the ginger snaps were like... Continue Reading →