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!
Wildwood Tofu cubes cooked in sesame oil, Balsamic vinegar, brown sugar, garlic, lemon and smoke till liquid evaporates and seasonings coat the cubes evenly. No tomato in this barbecue. Next time. Mild flavors just right for soup or salad toppers or rolled in a sandwich wrap!Or how about a snack?
I was lucky to get a photo, since I kept sampling while they cooked in the skillet!Yes, I could have eaten them all!
Ricotta turned a leaf and showed a new face. Smoky, veggie, creamy, cheezy flavors and textures meant to directly impact your palate! Use as a cracker and toast-bite spread or as a filling in pasta dishes!
SESAME ORANGE TOFU from WHOLE FOODS in the deli case.
Now here’s a piece of tofu I couldn’t stop eating! Like most vegan items in deli cases these days, it’s not always there. This was the first time I saw it. Next time, before I go all the way out there, I’ll call first to see if they have it.
Even though it didn’t taste anything like sesame seeds or orange, I know full well that it’s the combination of the ingredients that creates the final flavor achievement, not any one ingredient.
Tender like fluff. Nice breading crunch too. Wow, I couldn’t brag enough.
I added a little of my own dressing for an extra pop and it did exactly that.
Although Waldorf Salad was popular in my day (and I’m 70 years old), it was more popular in my parents’ and grandparent’s time.
~ “The name comes from the fact that the Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896, at the Waldorf-Astoria hotel in New York City” (wikipedia).
The Animal-Free Chef presents a new slant on an old tradition. Hope you like it!
Makes about 4 cups glazed walnuts; 4 cups Waldorf dressing and for this recipe 8 cabbage and grape servings
Well, well, well, who would think a plant could be transformed into a replica of a ham roast? Not me years ago. Times have changed and lucky for us all, especially those whose hides are stolen to satisfy the cannibalistic palates of humans! Yea! Congratulations to the fine folks over at Tofurkey for this wild success!
You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing, half without. Either way it made it to the moon and back!
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!
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!
Leftover baked potatoes fried up with onion and peppers. Seasoned with garlic, rosemary, curry and smoked paprika. Red wine vinegar to tame the glycemic spike? Of course. It tastes great, so we’ll do it. Tossed with fresh vine tomatoes, fresh spinach and House Foods tofu! A late morning delight!
Even though this sandwich is cooked, it’s quick and easy. Fried baked tofu with veg mozzarella cheese and veg ham. Put together on a pan-fried hot dog bun spread with ketchup, mustard and veg mayo. Napkins please!
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.