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!
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!
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
While living in Portland, Oregon years ago I knew a waiter who drank tomato juice and beer in the morning. I think she thought everybody did. She was from Canada. It was a new one on me. I did try it once however and it was good. Who would think tomato and beer? But we eat tomato pizza and beer. The acid from the tomato and the yeast from the beer team up nicely. Although I didn’t become a regular user, I also didn’t forget it, since it was novel to me.
So now here comes my experiment in the kitchen with tomato juice and beer. What can I do with these two ingredients to make them shine – together?
I used 4 ingredients:
1 can Bush Beer, chilled
V-8 Vegetable Juice, chilled
Go Veggie Vegan Parmesan cheese in a shaker
2-3 grape tomatoes with toothpicks
Using a tall glass filled (not over-filled) with ice, pour 1/2 beer and then 1/2 tomato juice about 3/4 inch from the top.
Sprinkle the cheese evenly over the top and watch it foam up just a bit.
Skewer a couple of grape tomatoes with a long toothpick and place over the top of the glass.
Just like that, so easy to make and easier to drink!
Notes: Go Veggie parmesan is a finer grain (almost powdery) than Follow Your Heart parmesan and works better with this cocktail because of it. The fine texture is what allows it to bubble up almost as if it had been broiled. I guess you could call it a “cold broil” effect.
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!
FULL CIRCLE brand CANNED WHOLE KERNEL GOLD CORN
That’s right; it’s called GOLD CORN. Even looks gold on the label. I fully expected for this designated ROYALTY CORN to actually look like it was painted gold. Of course it didn’t. But judging by the texture and sweetness I know why they call it gold. Tender and sweet, without a doubt the best canned corn I’ve ever tasted. And I love canned corn. Every time I open a can, I have to taste it before going any further with the recipe, just because I like it that much. So, I know something about canned corn. This is the best.
Obviously this chili is cooked, yet it tastes so fresh. I wonder why? “Very good”, Steve said. “Very French”. Serve by itself or over orecchiette (hat shaped pasta). Over rice too! It’s all good. The “very” categorizes it as special! And yes, it’s even low-fat. It didn’t have to be; that’s just the way it happened. Merry Christmas!