• THE ANIMAL-FREE CHEF™ •
LILLY’S CLEVELAND TOFU SUPPER
Our dog daughter loves tofu, especially Cleveland Tofu. She also loves green beans and blackeye peas. So Mom cooked her up some this morning seasoned with a little garlic, basil, turmeric and mild curry. Did she like it? You bet! Sauteed some mushrooms in maple syrup and added some roasted red peppers to raise the level to DOG CUISINE! Happy Lilly!
Makes 6-1/2 cups
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!
Makes 7 cups
CHEEZY PARSLEY PECAN RICE
The melted cheese binds the rice making a textural statement that’s reminiscent of chewing on a fatty, juicy piece of meat. The flavors are right where they’re supposed to be!
Makes 8 cups
AFC SAUERKRAUT CHEESE SAUCE USING BUBBIES
Tastes both like cheese and ham. Potent by itself, but when tossed with veggies or served over toasted English muffin, just like I like it!
Makes 5 cups
SHARON’S CORDON BLEU SUBS
Pan-fried soy chicken patties with cracked pepper. Layered with pan-fried soy ham slices and heated sweet red roasted peppers on a broiled soft sub roll spread with Dijon mustard and soft Animal-Free Butter!
Makes 2 subs
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SPAGHETTI RICE PILAF
The holidays are gone. That doesn’t mean great tasting food went with them! Enjoying a special rice pilaf made with browned gluten-free spaghetti sticks (Bonta d’Italia Authentic Italian Pasta), curry-coriander rice, sautéed peppers, onions and peas. Tossed with walnut crumbles and served with a drizzle of extra virgin olive oil! Sunday dinner anybody?
Makes 9 cups
