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 in becoming an animal-free chef in your own or a commercial kitchen. All chefs will benefit from the working knowledge of these recipes, since most chef’s primary focus is on the animal.
My kitchen is animal-free. That is, I use no FLESH, BLOOD, MILK, EGGS or any part of any animal in my cooking. I do this out of respect for the animals, whom I believe have as much right to live out their natural lives on this earth as I do. I would not, personally, go out and kill an animal to eat and I don’t expect anyone else to do it for me. By not eating animals I preserve the lives of those living and discourage the procreation of those destined for slaughter. I fully understand that many of you do not make the connection between killing an animal against his or her will and the neatly packaged sanitized piece of meat that you purchase in the supermarket. For most of my life neither did I. However, I believe that having always done something is not necessarily a good reason for continuing to do it, and that we must examine our traditions and the ways in which those traditions inflict pain and suffering upon other creatures. Animals do not want to be slaughtered, we wouldn’t either. We do not need to eat them to achieve and maintain good health. So, I do neither. It’s that simple!
Having come to this conclusion, but still having an appetite for fine tasting foods, and not finding much in the way of vegetarian cooking that appealed to me, I decided to develop my own animal-free recipes. I already knew how to cook with animals, now I would learn to cook without them. I cooked day and night experimenting with only the finest ingredients, discovering new ways to please my palate, my husband’s palate and anyone else’s who ate at our house. I would prove to everyone that we could still enjoy exquisite tasting foods without the addition of animal products. And I did just that. Proved it again and again. Thousands of recipes later, I am happy to share with you my favorite recipes in my Mainstream Animal-Free Collection.
The recipes appearing in this collection contain no animal products, thus no cholesterol. Each is an original created by me to tantalize and delight your palate. Each is easy to make with ingredients that are readily available and instructions that are easy to understand and follow. Regardless of whether you’re one person cooking for only you, or you’re a restaurateur looking for exciting ways to please your customers, or a chef who finally realizes that the world needn’t revolve around a dead animal as the centerpiece of the meal, or you’re someone who isn’t nostalgic for the good old days that really weren’t that good, or someone who thinks tradition needs to evolve from the ways of Mom and Pop into something better, there is something for everyone–for every taste. In fact, if you ate nothing but the recipes provided, you would be one of the finest fed people in the world!
I will personally guide you through each recipe as together we explore the exquisite possibilities within the domain of animal-free cooking. You will be introduced to spectacular achievements in flavor, texture, color and aroma as you enjoy countless rewarding experiences introducing your family, friends and guests to your new-found culinary pleasures. You will take common, ordinary foods and prepare them in new and beautiful ways–in ways you never dreamed could taste so good!
In order to learn how to cook, or to improve upon your existing cooking skills, you need to cook. And recipes, like it or not, are your textbooks. They are as much your tools as are the stove, pot, lid, spoon and knife.
I’ve included in this collection a special selection of appetizers, soups, salads, salad dressings, main dishes, sauces, sandwiches, nut butters and spreads, condiments, desserts and breakfast.
I show you how, when and where to use animal-free meats and dairy, recommending the products I’ve found to be consistent, reliable and worthy of inclusion in various recipes.
Probably the most misunderstood course in animal-free cuisine is the main dish. No one seems to know quite what it is or how to define it. Traditionally, the main dish of the meal was the cooked animal. When cooking animal-free, the main dish, when having something other than soup, salad or sandwich becomes the pasta, potatoes, beans, rice, stuffing, or main dish vegetable. Along with this we serve appropriate accompaniments, such as side salad, side dish vegetable(s), and/or condiments. However, with some of the main dishes in this collection you will want to serve only that–and that is just as fine.
Cooking animal-free will improve your health, extend your life, and enhance your sense of well-being. You will lose weight if you want to and lower your cholesterol if you need to. You’ll look good, smell good, feel good, and think and act with greater clarity. The only restriction is no animals. Beyond that anything is possible! So, as you embark on your journey into the world of animal-free cuisine, I wish you good luck and success in your adventure, and a most gracious welcome to – MAINSTREAM ANIMAL-FREE CUISINE – a special world where all your culinary dreams come true!
Happy Cooking, and may the road rise up to meet you in all your animal-free endeavors!
Chef Davies-Tight, animal-free chef and food engineer
Visit chefdavies-tight.com for hundreds of original animal-free recipes for you to explore!
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