Looking for an easy dipping sauce for all kinds of chips and veggies? Looking for a sparkle in your coleslaw? Add a tangy element to your baked or mashed potatoes, or mix with cooked cut green beans for a side dish! I like this on a hot dog, burger, you name it, bleu cream with everything! It’s just one of those sauces – two ingredients plus salt and chives/scallion if you have them!
You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish.Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top the rice or gravy, or mix into your animal-free baked beans! And yes there’s more; it makes an elegant dessert mousse, chilled or frozen!
Pre-made, pre-packaged of course. We can always use more animal-free gravies and sauces. It’s the sauce, the gravy, the drizzle that makes or completes, enhances or highlights what’s under it. And so it has always been revered and respected and looked after with great care. Pass the gravy. Who says no?Of course we doctor it up and take it to the moon!
If you can find Delight Soy chicken nuggets, it doesn’t take much to make a plant chicken soup, that actually tastes like animal-based chicken soup. Simple, soothing and beneficial to you – the organism! Which proves you don’t need the stewed chicken or the marrow from the bones when you’re sick to make you feel better!
Yes, that’s what I want to know. What happened to BEYOND MEAT beefy crumbles?
Maybe it’s too old. Maybe the original recipe was changed. Maybe they’re getting rid of product that didn’t turn out so well.
Whatever the reason, the last two times I tried this product – several months apart, bought at different stores – the result was so dry and hard and basically inedible that Lilly Belle ended up eating it all – the whole dish I used it in – tofu crumble scramble now turns into LILLY’S TOFU CRUMBLE SCRAMBLE.
Yes, I made a recipe out of it, but like I said, it went to the dog and she loved it. But it’s not for me – nor Steve.
It reminded me of the BEAST burger they came out with a while back – before they debuted the BEYOND BURGER. The newest version is light years beyond the old. The old was too dry, not dense enough, not spongy enough, not spongy at all.
My suggestion is if you’re going to keep the old model in play for people who can’t afford the newer luxury style Maserati, then at least improve the recipe/formula of the old model, so it isn’t so dry, hard and mealy.
I prepared it exactly as instructed. There’s no amount of oil you can add to make it less dry, less compact. It was like the crumbles had been oven-dried into rocks and the fibers became stuck, where even water added wouldn’t soften them. They just crumbled into tiny hard pieces. TWICE on different occasions.
It’s a waste of a recipe, except that Lilly Belle liked it and got it all to herself. In future you may want to take what went wrong texturally and develop a plant-based dog food with it. Dogs like hard and chewy. They also like soft. So make some of the mix soft and some hard – dogs will like that. That doesn’t mean averaging soft and hard and coming up with one texture fits all. Dogs like varied textures within the meal. They have the teeth for all of it. I don’t. Neither does Steve.
So why did I buy it twice? I waited a long enough time where either a different batch would be available, or some tweaking of the recipe likely would happen within that time frame. I don’t give up on people or products easily.
But hey, we love that Maserati! It’s better than Impossible. It’s luxury.
~ the Animal-Free chef, at your service
Well, you’re going to get the recipe anyway. Either use another crumble by another company or wait till BEYOND BEEFY WAKES UP if you’re making it for humans. I’m naming this Lilly’s!!
LILLY’S TOFU CRUMBLE SCRAMBLE
BEYOND BEEF CRUMBLES sauteed in extra-virgin olive oil. Combined with tofu, peas, roasted peppers and vegan yeast. Seasoned with garlic, fennel, turmeric, smoked paprika and BLACK HIMALAYAN SALT. Lilly loves it!!
Makes 6 cups
2 T. extra virgin olive oil
12 oz. BEYOND BEEF CRUMBLES, frozen
19 oz. soft water-packed tofu, rinsed, patted dry with towel and cut into 1/2 inch cubes
1 t. salt
12 oz. bag froz. peas – place in saucepan with water and cook till thawed, then drain well
1/2 jar sweet red roasted peppers (including 1/2 liquid from jar) diced,
1 t. ground fennel seed
1 t. turmeric
1 t. smoked paprika
several twists of fine grind Black Himalayan salt
fresh grind black pepper to taste
3 T. Nutritional Yeast – I used KATE NATURALS brand
In extra-large skillet, over medium heat, melt olive oil.
Place frozen crumbles into skillet and even them out. Pan-fry, stirring and turning as needed till thawed and cooked through.
Add tofu cubes and salt. Distribute evenly, then stir and flip till coated with oil.
Add remaining ingredients, stir to distribute and till the yeast is thoroughly incorporated.
Don’t over-stir or mash the tofu – we want to keep as much tofu in whole pieces as possible. I know it’s soft and it breaks easily.
Salt and pepper to taste.
Reduce heat to low and continue to cook about 10 minutes, stirring once or twice.
Turn heat off and when cool enough, pack into covered containers and refrigerate till ready to feed your dog.
We all tried it of course, before it went to the refrigerator.
Notes: Black Himalayan salt adds a cooked egg flavor (and smell) plus 84 minerals.
The vegan yeast is a complete source of protein and B vitamins.
For some unknown reason BEYOND BEEF CRUMBLES cooked up dry again. Maybe it’s this particular factory batch, but they need to moisten it up. For this reason, I use it in Lilly’s dog food, since she likes the dry/hard crumbles.
Steve brought these home. I’m not a big fan of green olives, only because I haven’t found many I like. But these, wow! I never tasted a green olive this good! And stuffed with garlic that was so tender and sweet! I could have eaten the whole jar!
Caponata (eggplant appetizer), capers and sun-dried tomatoes with lots of garlic simmered in a rich Marsala tomato sauce with green chilies and fresh basil!Wow. Perfect!Just how Steve and I wanted it. Serve over your favorite pasta or top with sauteed sweet red peppers and onion!
A sweet, lemony delightful dressing for salads. The addition of lemon pie filling decreases the total fat content coating lusciously all the ingredients. Veg mayo is expensive, so it also reduces dressing costs by extending the mayo. Give it a try, you’ll like the result!
Makes enough for one pound macaroni or potato equivalent for salads or coleslaw
1/2 c. Vegenaise by FOLLOW YOUR HEART
1/2 c. Lemon Pie Filling by LUCKY LEAF
2 T. extra virgin olive oil
1/4 c. red wine vinegar
2 T. light brown sugar
salt to taste
Combine all ingredients in mixing bowl. Stir till velvety smooth.
Since I’m boycotting bagels worldwide, I of course won’t let a bagel in the house. Well, Steve loves bagels, but he knew I meant business.
So low and behold, he finds a loophole. His favorite bagel is the Mish Mash – a bagel with ‘everything’ sprinkled on it: sesame seeds, poppy seeds, onion, garlic and salt
He toasts 2 slices rye bread, smears vegan margarine all over them, then sprinkles the margarine with the EVERYTHING BAGEL BLEND and eats it. Well, he loved it, and he’s been eating it every night since.
I even tried it. Yes, it was messy, that’s why I never ordered a Mish Mash bagel. It was good though; I could actually taste the seeds, which surprised me.
The one thing I didn’t like about it was the salt. It doesn’t need salt. Margarine is already salted, so more salt, and it had a strong salt taste, wasn’t needed or wanted.
What I might do when the jar is empty is fill it with my own seed combination plus dried onion and garlic, minus the salt, adding pepper though. Why not? Are Jews allergic to pepper? Put some pepper on your bagel.
Lucky’s Market had the jars on sale – a really low price – so he went back and bought three more. Guess it will be a while before I make my own version.
Regarding the BAGEL BOYCOTT: When Israel recognizes Palestine as a state and ends the illegal OCCUPATION of indigenous sacred lands I’ll lift the boycott.
Heinz Sweet & Spicy BBQ Baked Beans With Field Roast Sausage
Every Saturday for supper, when growing up, we had stove-top pressure cooked baked beans with salt pork and whole yellow onions. I never cared for them, since I didn’t like salt pork, the beans either actually. Not that they were cooked badly, I just didn’t like either. Well, I never did grow to like salt pork, but I did develop a taste for beans and now animal-free sausage. What a treat!
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 brandsof probiotic yogurt cashewmilk and veggie bouillon!This soup can also be served in small cups as an appetizer!
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 a pudding. Peanut butter pretzel nuggets and coconut made into a crust with only melted margarine. YES. To all of it!
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 about this: A SALSA CREAM ALFREDO. Or, Salsa Cream MAC & CHEESE?
All the BASES are covered! No need to panic when you’re with Chef Davies-Tight.
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!
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 a meaty texture absent the sausage!
Salty, sweet, tangy, spicy smoothness. Textures like a heavenly chiffon. On a toasted English Muffin it feels like you’re biting into a scrumptious pillow of everything nice! Yow!And all this from using leftover cranberry sauce!
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!
A versatile sweet and tangy holiday sauce. Serve hot, at room temperature or cold as a condiment or as a sauce over desserts, veggies or plant meats. Or spread on your favorite toasted breads.It’s a keeper!Bring as a gift for the host of any food event. Pack in a celebratory jar. Everyone will want the recipe!
Those cranberry skins can get in the way of enjoying the cranberries. So what do we do? Make a pudding-like sauce that smooths the edges making the entire cranberry experience one to savor. Cilantro – in ground seed form and fresh leaves – now becomes something to talk about. You could call it the Halfway Cranberry Sauce – both jellied and whole in the same elegant sauce!
Before taste-testing I only had one question for Steve. Muffin or cupcake? What do you think? Upon tasting he said, “a muffcake”. So, MuffCake it is! I agree.
Not a pudding cake, not an air-stuffed bakery bought cake. Homemade, dry enough, moist enough, dense enough, flavorful enough, whereby you don’t taste the flour, crispy enough. Buckwheat adds something; I just don’t know what – yet!
Steve added, “and P.S. it tastes great.” Steve already warned me to put his MuffCakes aside for today’s game as the Browns take on the undefeated Patriots at Foxboro!
On his way out to the grocery store I hollered to him, “you better get some Tofutti cream cheese to have with them”.
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?
Sauteed peppers and onion with Beyond Burger crumbles cooked in a RACCONTO marinara with Marsala wine, added tomato product and fresh zucchini wafers. We served ours over RACCONTO curly elbow macaroni!