ANIMAL-FREE SOUS-CHEF

GREETINGS FROM CHEF SHARON

WELCOME TO ANIMAL-FREE SOUS CHEF!

YOU REACHED AFC CULINARY CAMPUS 2nd OF 4 CYBER LOCATIONS!

Appetizer Roasted Grape Tomatoes
by Sharon Lee Davies-Tight
04/29/2020
APPETIZER ROASTED GRAPE TOMATO Slow-roasting grape tomatoes brings out the tomato flavor. Pack with grape seed oil in jar with salt and garlic. Serve over lightly toasted French baguette! Wow. Simplicity is beautiful! Makes about 2 cups
Sloppy Something Spring Roll
by Sharon Lee Davies-Tight
04/23/2020
SLOPPY SOMETHING SPRING ROLL Sloppy Something mix rolled in spring roll skins with fresh spinach, baked, then cut into appetizer size pieces. Served on a bed of fresh spinach with a dipping sauce and pickled ginger slices! Textures like a […]
Sloppy Something Beans
by Sharon Lee Davies-Tight
04/21/2020
SLOPPY SOMETHING BEANS Serve cold on sandwiches or hot as a side dish or small plate! Never heard of a bean sandwich? This one is special! Give it a try! Makes 2 cups
Sloppy Something Cracker Spread
by Sharon Lee Davies-Tight
04/21/2020
SLOPPY SOMETHING CRACKER SPREAD Most cream cheese spreads are absent the meaty factor. Meat-eaters, animal-freers, vegetarians and all those in between will come back for more. Guaranteed! Just serve it – you don’t have to dissect it for them before […]
SLOPPY SOMETHING
by Sharon Lee Davies-Tight
04/20/2020
SLOPPY SOMETHING Sloppy Something is really SOMETHIN’ Sloppy Something wasn’t expected to be really SOMETHIN’. But Sloppy Something wanted more than Something. So Sloppy Something turned Something into REALLY SOMETHING’! Makes 5 cups
Fresh Mushroom Saute Topper
by Sharon Lee Davies-Tight
04/18/2020
FRESH MUSHROOM SAUTE TOPPER Fresh mushroom, green pepper and sweet onion sauteed in extra virgin olive oil. Seasoned with garlic and smoked paprika! Simple yet delicious! Makes enough for 8-12 toppers or serves 4 – 6 as a side dish […]
OLD BAY BAKED TOFU CUBES
by Sharon Lee Davies-Tight
04/08/2020
OLD BAY BAKED TOFU CUBES Makes about 4 cups, depending on size Preheat oven to 300 degrees 2, 14 oz. containers water-packed extra firm tofu – rinse, pat dry, then wrap in cloth towels and place a brick or heavy […]
SNOWY ONION
by Sharon Lee Davies-Tight
04/08/2020
SNOWY ONION is simply fresh sweet onion, peeled and diced, then processed till evenly mushy, looking like snow. Use in salad dressing when you want a sharp onion flavor and added texture without the chopped onion effect. Or, use in […]
White Wine Mushroom Sauce
by Sharon Lee Davies-Tight
04/07/2020
WHITE WINE MUSHROOM SAUCE Wherever you use an animal-based white sauce, this animal-free white sauce works as well! A basic animal-free plain yogurt based white sauce with Pinot Grigio white wine, canned mushrooms and seasonings and fresh tarragon leaves. Thickened […]
Spicy Carrot White Wine Gravy
by Sharon Lee Davies-Tight
04/05/2020
SPICY CARROT WHITE WINE GRAVY Carrot and Pinot Grigio wine? Why not? Sugar and spice and fresh rosemary too? Sure. Sesame oil with nutmeg? You bet! This is what the experimental process tastes, textures and looks like when it turns […]
STORING CELERY
by Sharon Lee Davies-Tight
03/25/2020
Looking back on it, I doubt that I ever used an entire bunch of celery once stored in the refrigerator. The reasons being that it was too far toward the back and partially froze, or the water evaporated from the […]
QUICK RICED CAULIFLOWER
by Sharon Lee Davies-Tight
03/25/2020
RICED CAULIFLOWER can be purchased in some grocery outlets fresh or frozen. Or you can make your own from fresh, by breaking the buds apart and processing them in a food processor till evenly riced (mealy). Of course you still […]
BURGER KING IMPOSSIBLE WHOPPER
by Sharon Lee Davies-Tight
03/09/2020
KING WAH
by Sharon Lee Davies-Tight
03/09/2020
STACK’D @ JACK CASINO Impossible Burger
by Sharon Lee Davies-Tight
03/09/2020

A NEW PERSPECTIVE!

Well here we are. ¡AT THE PLACE! Let’s get right to it. Greetings, greetings and more greetings!

¡NOW!

To serve vegans and vegetarians it’s best to offer delicious animal-free recipes that will satisfy both diet ideologies and philosophies – in addition to offering the meat-eaters, who want to give it a try, something different but spectacular. Everybody likes to try something new. It’s an adventure. And we all love adventures.

You need an animal-free offering in each of your animal categories. If you serve appetizer, soup, salad, main dish, dessert, sandwich, breakfast, then one animal-free offering in each. If you’re a specialty shop, for instance soups and sandwiches, then a couple or a few in each category.

Some animal restaurants offer a vegan option by making an animal dish into an animal-free dish; sometimes all the dishes (or nearly all the dishes) on a menu are offered as “can be made vegan”. Although I applaud this effort, not all animal dishes have a vegan counterpart.

There’s lots of room for improvement in this area, since that concept is fairly new. Cost is always the strongest driving force regarding what is on the menu and how much people will pay for it.

If you can keep costs down by keeping all the plant-based ingredients in both animal and animal-free dishes the same and simply sub in the veggie dairy and veggie flesh ingredients with an uptick in cost for the vegan option, then the costs stay down.

If everything on the menu “can be made vegan”, but doesn’t taste good, then what’s the point? You’re not satisfying all of your customers, and you’ll lose customers rather than gain new ones.

So you like ribs and you only want to serve ribs, that’s your right and it’s legal. Well, there is such a thing as social responsibility legal or not. If you want to serve groups and families, then leaving out certain members because they don’t share your slaughter mentality and animal-abusing culture is prejudicial and discriminatory, and it doesn’t make the rest of the group or families very happy.

In the future, as chefs and restauranteurs become more knowledgeable and proficient in animal-free culinary culture, we’ll see more creative animal-free dishes on all menus, whereby removing the animal from a preexisting recipe wasn’t even considered in the engineering and application of the original recipe.

The plants will stand on their own in their own cultural dishes – as a culture separate from one’s ethnicity, race, religion or geographic location.

We want to keep the flavors familiar, the textures familiar, while adding all the new to all the world, but we want to use only plants to achieve that.

Don’t fall into the trap of doing what most animal restauranteurs do, by serving only one animal-free dish making a minimal accommodation to those who don’t eat animals. It’s more an insult than an accommodation. Whether eating breakfast, lunch, dinner or snack, the meal is the same – hummus.

Dining out is one of the favorite things all people like to do. It’s the same for those who don’t eat animals.

Since all recipes were created with the restaurant and home chef in mind as well as food companies and manufacturers, in addition to the novice, any of the recipes you select will enhance your menu.

Welcome aboard!

Chef Davies-Tight, The Animal-Free Chef at your service

You cannot become a chef without first becoming a sous-chef. No matter where you cook, at home or in a professional kitchen, or for whom you cook, you must learn the basics of food preparation.

The food preparation I instruct on is based only on the animal-free recipes I develop on the four cyber campus sites.

In addition, each recipe is an instructional device in itself, teaching you as you perform the tasks of each recipe.