non-alcoholic beer vs alcohol-free beer Who decided on non-alcoholic instead of alcohol-free? Who decided what to call it, how to reference it? Those who say general consensus or the street or one unidentified person and it just caught on, is usually the source. The Brits are known for altering culture by language, then giving eitherContinue reading “Alcohol-Free vs Non-Alcoholic”
BREAD AND WINE PUDDING PIE Sweet plant milk pudding with white wine, jumbo raisins, ginger and smoke. Mixed with toasted multigrain breadcrumbs. Baked in a pie plate till hot, then cooled till set. Serve topped with whip topping, chopped crystallized ginger, sliced almonds and chocolate sauce! Serves 8
DOCTORED CANNED MUSHROOM GRAVY Sometimes you just need a starter gravy to add your own flavorings to make it special! Campbell’s canned MUSHROOM GRAVY provides that base. Even they instruct to add it to meat drippings, which means altering it for individual tastes. Here’s one of my doctored versions of their base canned gravy! Animal-FreeContinue reading “Doctored Canned Mushroom Gravy”
RED WINE MUSHROOM ONION GRAVY A Complicated Gravy needs resting before serving it. The result it beautiful! Makes a pot full
TOFURKY PLANT BASED SAVORY GRAVY 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 saysContinue reading “Tofurky Plant Based Savory Gravy”
Dedicated To Selling Fine Wine @ Reasonable Prices. ALCOHOL BY VOLUME – Clifton Blvd. Cleveland Ohio • ON THE EDGE • So what did Steve end up buying? And how did it taste? It being a Muscadet, it brought back some pleasant memories of our youth. Muscadet was the first non-bubbly serious wine that initiatedContinue reading “CHRIS. THAT DUDE.”
ANTIPASTO MARSALA TOMATO SAUCE 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! Makes 10-3/4 cups
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! Makes 5 cups
SOUPED UP DELLALO 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! Serves 4-6
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 allContinue reading “White Wine Mushroom Gardein Chick’n”
BEYOND BURGER MARSALA Pasta Sauce 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! Makes 8 cups sauce
People who prefer white wine may spend money differently than red wine drinkers Published: May 30, 2019 A survey looked at the personality traits and financial habits of vino fans White wine imbibers tend to be more frugal and extroverted than red wine drinkers, a new survey suggests. ( ByJEANETTE SETTEMBRE You are what youContinue reading “People who prefer white wine may spend money differently than red wine drinkers”
YES, IT’S AT A CONVENIENCE STORE! ALCOHOL BY VOLUME ON CLIFTON BLVD. ACROSS FROM TICK TOCK TAVERN!
Remember the lawsuit alleging that 83 wine brands were in violation of California labeling laws, with the plaintiffs claiming that the wineries had a responsibility to warn consumers of the risk of high levels of arsenic found in the wine? I often thought about it, and just today decided to see where that stood, notContinue reading “83 Bottles Of Wine On The Shelf: RE: Arsenic In Wine Lawsuit”
“Anna de Codorníu is born, the first sparkling wine to incorporate the Chardonnay varietal. Codorníu’s most iconic cava, delicate and elegant with unmistakeable freshness. The most fitting tribute to the heiress of the dynasty and last person in the family to bear the Codorníu surname.” Cavas are the Spanish equivalent to French champagne and Italian proseccos. Brut simply meansContinue reading “Anna Codorniu Brut Reserve”
STEVE’S PERFECT BROTH SAUCE Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since thisContinue reading “Steve’s Perfect Broth Sauce”
I didn’t read the book nor see the film, but the wine was good! Red Satin. Yes. YOU. ARE. MINE.
Originally posted on ANIMAL-FREE SOUS-CHEF™:
Did you know that many wine companies use egg whites and/or potassium caseinate (an animal milk protein) to purify their wines? They discovered years ago that unwanted particles in the wine would stick to these substances when added to the wine, making the removal of them easier, leaving a pure…
LIQUORED UP MARYANNE AND MIKE MARINARA ‘Snowy’ sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick’n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makesContinue reading “LIQUORED UP MARYANNE AND MIKE MARINARA – gardein”
QUINOA VEG CLAM & OYSTER CHOWDER Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful! Makes 9-1/4 cups
Biscuits & Gravy? You’ve got a relative you never met! Meet your better half: Muffins & Gravy!
Yes, English muffins are the best biscuits in the world!
Especially good with gravy!
Decades ago I tried Fakin’ Bacon. I don’t even know if this is the same company. Either they changed the recipe/formula or my appreciation for it changed. It’s made by Lightlife, the people who make Gimme Lean breakfast sausage in a tube – a product I swear by. Although I’ve never pursued tempeh when everybodyContinue reading “FAKIN’ BACON – smoky tempeh strips”
MINI ALMOND DONUTS Marzipan, almond crumbles, puree of dates, fresh lemon and maple syrup. And how about some Marsala wine, ginger and coriander? Why not when it all tastes so good? Then roll these precious nuggets in ginger powdered sugar too? Yup! Makes 7 dozen
Wine doesn’t have to be expensive or even in a bottle with a cork to taste good. This is a good box wine.
BLUEBERRY CHOCOLATE CUSTARD Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard! Serves 6
I just had these crackers a few days ago at a wine tasting. Great tasting little cracker nuggets. 10 oz. Since 1848. Enhance your enjoyment of wine and other beverages. Served by hundreds of wineries. All natural. Zero trans fats. A vintage recipe from England. Delicate and dry with a hint of lemon and vanilla.Continue reading “ORIGINAL TENTON WINE CRACKERS”
PRODUCT REVIEW This is one of the three vegan cheeses (Country Style Herbes De Provence) I took back home to Massachusetts recently. No one in my family is vegetarian/vegan. No one had any idea that people made cheese out of cultured nuts. Needless to say they were all quite surprised.
MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favoriteContinue reading “MIYOKO RATATOUILLE FOR SUB OR PASTA”
PRUNES IN BURGUNDY Tender sweet dried prunes (plums) marinated and served in a wonderfully smooth Burgundy wine! Serves approx. 8
MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles
MAHALO MOLE Go Max Go vegan candy bars processed with green chilies as a base for this potato and pink bean mole. Sauteed peppers and onion combined with red wine, smoky paprika and thyme, then cooked till fatty and meaty flavors and textures are achieved completes the deal! Served with escarole lettuce and kumatoes drizzledContinue reading “MAHALO MOLE”