AFC TOMATO CHEESE CORN SAUCE
Cream corn and V-8 VEGETABLE JUICE lay the foundation for a multi-dimensional culinary experience! Smooth sensations all the way around! Who would think from two common ingredients such a surprise package could catapult itself into the world of animal-free cuisine! Anything is possible when you cook animal-free!!
Makes 3 cups
2 c. V-8 VEGETABLE JUICE
14.75 oz. can cream style corn – I used Del Monte brand
1 t. salt
2 T. light sesame oil
2 t. liquid smoke
1 t. Worcestershire sauce
1 T. jarred minced garlic
1 t. onion powder
1/4 t. celery seed
1/2 t. powered dried mint
1/2 t. cinnamon
1 t. cumin
1 t. smoked paprika
1/4 t. red cayenne pepper
1 T. vegan yeast aka nutritional yeast
3 single slices TOFUTTI American Cheese, room temperature makes melting easier
1/4 c. GO VEGGIE SHAKER PARMESAN
salt and pepper to taste
In medium saucepan, over medium heat, combine all ingredients, stirring well after each addition. After adding the American cheese, stir till melted before adding the parmesan.
Bring to slow boil on low heat and cook, uncovered, approx. 30 minutes (or more to mellow the sauce till you hear it sing), stirring as needed.
Salt and pepper to taste and set aside or pack in covered containers till ready to use.
- Due to the thickened canned cream style corn you shouldn’t need an additional thickener, if you cook the sauce long enough to allow for some evaporation and for the thickener in the cream corn to do its job.
Serve with hard or soft tacos, enchiladas, tamales, empanadas. Or ladle over seasoned long grain white rice piled high with seasoned whole pinto beans and topped with a fresh chop of cilantro and mint. A little spoon of jarred minced garlic on the side with a fresh lemon wedge. Top it all with fresh grind black pepper.
Breakfast anyone? Do Mexicans like scrambled eggs? Why not try some scrambled tofu pan-fried in oil with peppers, onion, mushrooms and zucchini with garlic, cilantro, basil and turmeric?
Heat the oil first over medium heat, saute the veggies with garlic, salt and pepper. Add tofu and seasonings. Lift and turn with flipper till done to perfection.
Ladle the sauce over the tofu eggs and serve with garnishes. Don’t forget to pat dry the tofu and use plenty of salt. Want an eggy flavor? Just before serving, top with a teeny bit of Black Himalayan salt. Careful it’s potent – just a very light fine grind sprinkle will do!
Don’t have any V-8 VEGETABLE JUICE? Substitute tomato juice.
- If you don’t have powdered mint, then grind dried leaf till fine in coffee grinder.