Today’s Ingredients: 1-1-2019

I GOT THE GOODS

  • I GOT THE GOODS
  • 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!

FEATURED INGREDIENTS:

1 – SILK VEGAN ORIGINAL NOG

2 – YVES VEGAN BACON

AFC SCRAMBLED VEGAN NOG TOFU

A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style!

Serves 5-6






 

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YVES Bacon-Garlic Crumble

YVES BACON-GARLIC CRUMBLE

This will be a conversation starter around any table or at any event that serves food. An exciting, new, nothing like it condiment that turns palates!

Makes 1-3/4 cups

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BAKED TOFU SANDWICH

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BAKED TOFU SANDWICH

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!

Makes 1

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VEGGIE HAMBURG SOUP

VEGGIE HAMBURG BLACKEYE PEA SOUP WITH ORANGE ZEST GARNISH

VEGGIE HAMBURG SOUP

Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, Bush’s Blackeye Peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest!

Makes 22 cups

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