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
Author: Sharon Lee Davies-Tight
Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!
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.
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
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
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
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
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
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,
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
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
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
‘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
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
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
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
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
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
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
YVES Bacon-Garlic Crumble
Originally posted on THE ANIMAL-FREE CHEF:
YVES BACON-GARLIC CRUMBLE This will be a conversation starter around any table or at any event that serves food.…
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
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
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,
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
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
Fat-Free Roasted Red Skin Potatoes
Originally posted on FAT-FREE CHEF:
FAT-FREE ROASTED RED SKIN POTATOES Cubes of red skinned potatoes tossed with a dry rub and roasted to achieve crispy…
Oven-Roasted Pablano Peppers and Hatch Chilies
OVEN-ROASTED PABLANO PEPPERS AND HATCH CHILIS 1-1/4 lbs. fresh pablano chilies, or 4 X-lg., washed and drained 1-1/3 lbs. fresh hatch chilies, or 10 lg.
People at Risk of Foodborne Illness > Food Safety for People with Diabetes
Food Safety for People with Diabetes A need-to-know guide for those who have been diagnosed with diabetes U.S. Department of Agriculture Food Safety and Inspection
People at Risk of Foodborne Illness > Food Safety for Older Adults
Food Safety for Older Adults A need-to-know guide for those 65 years of age and older U.S. Department of Agriculture Food Safety and Inspection Service
People at Risk of Foodborne Illness > Food Safety for Pregnant Women
Food Safety for Pregnant Women U.S. Department of Agriculture Food Safety and Inspection Service U.S. Department of Health and Human Services Food and Drug Administration September
People at Risk of Foodborne Illness > Food Safety for People with HIV/AIDS
Food Safety for People with HIV/AIDS A need-to-know guide for those who have been diagnosed with HIV/AIDS U.S. Department of Agriculture Food Safety and Inspection
People at Risk of Foodborne Illness > Transplant Recipients
Food Safety for Transplant Recipients A need-to-know guide for bone marrow and solid organ transplant recipients U.S. Department of Agriculture Food Safety and Inspection Service
People at Risk of Foodborne Illness > Food Safety for People with Cancer
Food Safety for People with Cancer A need-to-know guide for those who have been diagnosed with cancer U.S. Department of Agriculture Food Safety and Inspection
Basics For Handling Food Safely
Basics for Handling Food Safely Shopping Storage Preparation Thawing Cooking Serving Leftovers Refreezing Cold Storage Chart Safe steps in food handling, cooking, and storage are
Refrigerator Shelf Life
For prepared foods, one week in the cooler is the longest I go. Covered, always, and dated seven days from the day you place it
WATERMELON STEAK
Oh, if I only had a smoker! I definitely want to try this!
BOILING FRESH ASPARAGUS
BOILING FRESH ASPARAGUS Although I often steam asparagus, especially when I’m looking for a crisper, bright green texture and appearance, the best way to make
Is Pasta Marinara On Your Menu? Why Not?
Everybody loves spaghetti and meatballs or pasta marinara. One might think – money-making-wise – that every food joint in the country would have their own
OUR FAVORITE WINE SHOP in Cleveland
Originally posted on THE ANIMAL-FREE CHEF:
YES, IT’S AT A CONVENIENCE STORE! ALCOHOL BY VOLUME ON CLIFTON BLVD. ACROSS FROM TICK TOCK TAVERN! E-Z SHOP…
Wine Tasting at our favorite wine shop
…yes, it’s at a gas station convenience store! SEE MORE >OUR FAVORITE WINE SHOP IN CLEVELAND
Pre-cooking Your Mushrooms
1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms, washed well, stems removed from the caps
