DRYING MACARONI FOR MACARONI SALADS For a more dense macaroni chew experience, partially dry-cook elbows before adding them to your salad. A simple procedure makes a world of difference. Makes 1 pound
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Best Lime Squeeze
Limes are difficult to squeeze. Even when you firmly roll them on the counter under your hand to loosen the membranes they, unlike the lemon, do not respond as well. If you have a microwave this is what to do: First wash the lime. Next, on the side of the lime make about a 3/4 […]
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Making Pumpkin Seed Snow
MAKING PUMPKIN SEED SNOW All you need to make Pumpkin Seed Snow are raw, shelled pumpkin seeds and an electric coffee bean grinder. Fill the well of the grinder leaving enough head space for the ‘swell’. Process till seeds become fluffy, pausing a few times to scrape up snow from bottom of well and to […]
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SKINNING ALMONDS
SKINNING ALMONDS Almonds are hard nuts. Even while chewing they seem to never soften up. Do a parboil, a soak, then a peel for extra eye-appeal and they might just change your mind! Makes 4 cups almonds after soaking
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Whip Topping, how to make
To date, Rich’s is the only company I’m aware of that sells dairy-free soy-based liquid that can be whipped into the equivalent of dairy whipped cream. Check out their website to see where you can purchase it. It’s sold frozen, so look in the frozen foods department of your grocery store. All you do is […]
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How To Make: Black Rice
FORBIDDEN BLACK RICE Directly from the instructions on the package is the best way to cook this particular brand of Chinese black rice – LOTUS FOODS!. Makes 3 cups
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BROWNED SPAGHETTI STICKS
Browned Spaghetti Sticks For Rice Pilaf dishes 1 T. extra virgin olive oil 50 (or as many as you want) stands of dried spaghetti , broken into 4ths or 6ths Heat oil in skillet over medium heat. Place broken spaghetti pieces into skillet and cook till lightly browned. Shake pan or move them around with […]
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PICKLED GINGER STICKS
Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too. Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. Make […]
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STAGES OF CARAMELIZING ONION
There are several ways to saute onions – resulting in different degrees of caramelization. The first is to fry the onion in oil and/or margarine till translucent, over medium-low heat. The onion still has firmness and is essentially a stir-fried onion, like the Chinese do. I often say in a recipe to fry till translucent, […]
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USING FRESH TURMERIC
FRESH TURMERIC Lots of people are using fresh turmeric these days. Just as with fresh ginger vs powdered ginger, the benefits of fresh turmeric vs powdered are essentially the same. But if you worry that the powdered isn’t organic and/or you just want the taste of fresh, then buy fresh. The first time I had […]
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CARAMELIZED WALNUTS
CARAMELIZED WALNUTS Easy and delicious! Walnuts, extra virgin olive oil, water, brown sugar and baking soda, cooked till caramelized and cooled till crispy! Great for topping salads or side dishes! Makes enough to top 4 salads, or side dishes 1/2 c. walnut halves or pieces 1-2 T. extra virgin olive oil 2 T. water 1/4 […]
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TOASTING SESAME SEEDS
Toasting sesame seeds is much like toasting coconut. It doesn’t take long. Place sesame seeds in dry skillet, without overlapping much. Turn heat to low. Watch carefully for the first signs of browning, then shake skillet till most are lightly browned and the nut aroma in the air is prominent. Remove skillet immediately from heat […]
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TOASTING COCONUT
TOASTING COCONUT
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SQUEEZING SAUERKRAUT
SQUEEZING SAUERKRAUT
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ROASTING PORTOBELLA MUSHROOMS
ROASTING PORTOBELLA MUSHROOMS
MY KITCHEN IS MY RESTAURANT. We Eat Out Every Night.
Baked Veg Cheese And Veal Cannelloni
BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf that […]
SHARON’S MANICOTTI
SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3 […]
RED AND WHITE LASAGNA
RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love! Serves 8-12
Everyday Is The Only Way
GROOMING 101 – Keeping The Food Safe Starts With Your Own Personal Cleanliness Some of the filthiest shoes I’ve seen are worn by chefs, cooks and other kitchen staff. The first runners-up are nurses and hospital staff. In the two places where clean shoes should be a high priority, they’re at the bottom of the […]
To Animal Chefs RE: Menu Planning For Vegans
Since there’s a lot of negativity directed at people who don’t eat animals, it’s in the interest of the animal chefs, who have to design restaurant menus that include animal-free (vegan) options for these folks, to grasp the reasons behind their commitment. Viewing this well-made and respected documentary (Earthlings) helps the animal chef understand the decision they’ve […]
Mistakes Restaurants Make Serving Vegan
Let’s use as an example the IMPOSSIBLE BURGER that recently was introduced on many restaurant menus around the country – many animal-based restaurants. The two in question are located downtown Cleveland, Ohio: STACK’D HANDCRAFTED SANDWICHES and WAHLBURGER’S. Steve and I wanted to try the burger, so he checked both restaurants which claimed to carry it […]
Disclaimer For Eating Out Animal-Free
EATING OUT ANIMAL-FREE Click here for: HAPPY COW RESTAURANT LOCATOR The Healthy Eating Guide. Insert your location and Happy Cow will tell you where to eat out animal-free/vegetarian/vegan. DISCLAIMER. Before going to a restaurant that doesn’t advertise vegan items on the menu or items that can be made vegan, call the restaurant. Talk to the manager or the […]
Tofu Cloth Instructions
TOFU CLOTH INSTRUCTIONS For many recipes you’ll want to squeeze the liquid out of the block of tofu before using it in those recipes. For years I used paper towels. One day when out of paper towels, I cut a round out of a sheer white curtain that was quite a bit larger than the […]
TASTE THE BLOOD
SMOKED PAPRIKA is the key ingredient added to animal-free recipes tasting of blood. Other additives that enhance the smoked paprika thus the blood taste are garlic powder, dry mustard, turmeric and sea salt. ~ Sharon Lee Davies-Tight AFC BLOOD RED ITALIAN SAUSAGE BURGER©
Replicating Recipes
REPLICATING RECIPES It seems that some recipes, no matter how you prepare them, turn out perfectly every time. Other recipes, no mater how precisely you follow the instructions, turn out differently every time. The reason for this is that some recipes are more susceptible to variations (no matter how slight) than others. If you experience […]
NEW RICE POLICY
NEW RICE POLICY Since reading about high arsenic levels in rice, particularly brown rice, I now rinse all bagged rice till water runs clear before cooking it. Place dried rice in wire mesh strainer. Run faucet water over rice, while holding the strainer over a saucepan, emptying pan as needed, till the water runs clear […]
HERBS AND SPICES
HERBS AND SPICES Within the category of plants that we commonly call herbs, are herbs and evergreens. Herbs are annual, biennial, or perennial plants in which the stems die down to the ground after flowering. An annual plant lives only one season or year. A biennial plant lives for two years. And a perennial plant lives more than […]
Frustration-Free Cooking
FRUSTRATION-FREE COOKING COOK TO PLEASE–either yourself and/or your guests. To approach cooking as a chore deprives you of the joys of discovery, accomplishment and satisfaction. DON’T RUSH. Accelerating the cooking process to the point of exhausting the cook is unsettling to the cook as well as the people she/he is cooking for. Relax and enjoy the […]
DUMBING DOWN RECIPES
DUMBING DOWN RECIPES I don’t dumb down recipes. Everybody does it in order to make the recipe sound as simple as possible. If I did it, I’d be defeating the purpose of teaching you the correct way, or at least the way I did it. Dumbing down a recipe leaves too much open for interpretation […]
Where Have You Been?
When you go animal-free you find yourself attracted to more variety in your condiments, spices and herbs. In fact, in every category of animal-free, you begin noticing that which was previously blurred by the meat being the center of attention – differences in pastas, rices, veggies, beans, nuts and all the different, delectable ways they can be […]
What Veggie Means Here
When I use the word “veggie” in my recipes or writing I’m referring to animal-free/plant-based. Veggie means vegetable. I am not referring to vegetarian, which usually means containing eggs and/or dairy. Eggs and/or dairy are not plants, so go figure on how the world now accepts eggs and dairy as plants.
THAT’S YOU NOW
You want to explore. I know you do. It’s like being a kid again isn’t it? That feeling of going outside into your environment on any given day as a kid, to explore the world beyond your house or apartment to see what lies beyond the boundaries your parents set for you? What a wonderful, […]
Respect Is A Side Effect Of Going Animal-Free
Begin by going one day a week, any day or any meal, without meat. Then advance to more days on more occasions. Or start with eliminating dairy and eggs. About 65% of the human population has lactose intolerance*. Eating/drinking dairy, besides being unnatural after being weaned from mother, besides causing digestive disturbances via lactose intolerance, coats your […]
I Want An Animal-Free Mall
That’s right. A mall. Animal-free. A big one. With lots of glitter and big lights. With every kind of shop. Grocery, bakery, deli, shoe store, pet supply shop, clothes, hair salon using only cruelty-free products, and on and on, restaurants too. Good ones. I have a vision. And it’s a nice one. No fur, no […]
CALLING ALL CHEFS
WELCOME TO MY ANIMAL-FREE KITCHEN! From Chef Davies-Tight – Dear Future Animal-Free Chef, Welcome to the new and exciting world of animal-free cuisine! It is indeed a pleasure to join you! I’ve been developing animal-free recipes since 1972, so I have a lot of recipes and knowledge to share. GOAL: To give you the tools necessary […]
Animal-Free Culinary Culture
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 […]
American Animal-Free Cuisine
Though I have multi-ethnic roots, I am first and foremost an American. I was born an American. My parents were born in America. I was brought up on American foods. So of course, as an animal-free chef engineering animal-free recipes, I bring to the table an American slant. None of my recipes are exact replicas […]
‘I Don’t Eat Animals With Faces’
‘I DON’T EAT ANIMALS WITH FACES’ I don’t eat animals period. That’s where I am in life and that’s where I choose to stay. To begin, let me tell you that my only reason for not eating animals is to preserve the life of the animal. I believe that all animals, including the human animal, […]
Sweet And Sour Baked Bean Soup
SWEET AND SOUR BAKED BEAN SOUP Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean and seasoning ingredients in such a way that we don’t depend on bouillon for every soup we make. This is a large can soup developed for restaurant and home use. […]
Roasted Red Skin Potato And Cauliflower
ROASTED RED SKIN POTATO AND CAULIFLOWER If you work in a restaurant and are accustomed to deep frying your side dish potatoes, think roast. Low calorie, low fat, high flavor and texture properties! Your customers will want these for the main dish. So why not offer a main dish and a side dish option? Also […]
Smoked Ginger Beer Walnuts
SMOKED GINGER BEER WALNUTS Delectable morsels of pure pleasure. How did I live without these? A delicacy for sure, yet made from a common nut that most people overlook. Makes 2 cups
AFC Piccata Sauce
AFC PICCATA SAUCE An animal-free uptick on the traditional lemon juice, butter and capers sauce used for meats and fish. Now we make an even better sauce and use it over plant meats! And most anything veggie! Makes almost 3 cups
Smoky Candied Cider Walnuts
SMOKY CANDIED CIDER WALNUTS Everyone will be impressed by these delectable smoky sweet nut meats! Perfect topper or snack. You’ll want to triple or quadruple this recipe! Makes 1 cup 1/3 c. apple cider 1/3 c. dark brown sugar 1/4 t. pink Himalaya salt sev. twists fresh black pepper grind light sprinkling powdered ginger a few […]
Carob Cookie Cider Pie Crust
CAROB COOKIE CIDER PIE CRUST How many times do we regret the pie crust, whether made by us or not? Not this time. Not this crust! Makes 1 pastry shell for 9 inch pie plate
YVES Bacon-Garlic Crumble
Originally posted on # AFC TEST KITCHEN:
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 1 pkg. Yves [Canadian] Veggie Bacon slices, cut into squares 10 peeled garlic cloves 1 tight handful…
Old-Style Spaghetti Sauce
OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that’s about it. It’s easier than the directions make it sound. And it tastes about as old-style as I’ve created yet. This is before […]
A Fruit Is A What?
Who does this? Who calls a fetus a fruit? And why? Guilty people confusing the apple with the animal, so they can eat both. If a fetus is a fruit in the womb, then a baby grown to an adult is a fruit outside the womb. A fruit doesn’t change being a fruit when it […]
THE SOFT MELT
All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of the […]
Creamy-Style Frozen Veggie Soup
CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot. Add water, flavor concentrates – in this case mushroom base and poblano pepper concentrate – plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended for […]
Saffron Pickle Juice Dressing
SAFFRON PICKLE JUICE DRESSING Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES. Makes 3-3/4 cups
