Author Archives: sharonleedaviestight

AFC BAKING SOFT TOFU

BAKING SOFT TOFU  Often times restaurants and stores don’t always get what they order from their established vendors, because the vendors are out-of-stock. Rather than send nothing, they sub in a similar product. If what they want is extra-firm or firm tofu, and there is none, they send out soft tofu.  Soft tofu is theContinueContinue reading “AFC BAKING SOFT TOFU”

AFC Delight Soy Chicken Veggie Salad

Soy Delight Chicken Veggie Salad Vegan chicken nuggets mixed with Baked Seasoned Tofu, celery, peppers, grape tomatoes and cucumbers. Tossed or drizzled with a creamy dressing of choice! Serves 4-6 Preheat oven to 350 degrees PREPARE TOFU: 12.3 oz carton Mori Nu Silken extra-firm tofu – remove from carton in one piece by opening bothContinueContinue reading “AFC Delight Soy Chicken Veggie Salad”

Don’t Discard Broccoli Stalks

You know those huge, thick broccoli stalks that are attached to fresh broccoli? DON’T THROW AWAY THOSE LONG BROCCOLI STALKS This is what I now do with fresh broccoli that comes with long stalks. Since I don’t like the texture feel of raw broccoli buds, unless they’re used as dippers in a creamy dip, andContinueContinue reading “Don’t Discard Broccoli Stalks”

AFC Homemade OatMilk Basic White Sauce

AFC Homemade OatMilk Basic White Sauce For those who don’t have access to plant milks, this will do in a pinch. Either use as beverage (adding flavors if you like) or as a plant milk base for sauces and gravies! Next time around, why not turn it into a Moscato Wine and Aged American CheeseContinueContinue reading “AFC Homemade OatMilk Basic White Sauce”

AFC SmokeHouse Almond Tofu Topper

SmokeHouse Almond Tofu Topper Tofu cubes tossed with cracker meal made from Gluten-free SmokeHouse Almond Crackers by Blue Diamond, then baked till crispy! Top a salad, add to soups or chilies, use as the protein source in pita pouch sandwiches, tortilla wraps and tacos, in potato and/or macaroni salads or serve as a snack! Get creative.ContinueContinue reading “AFC SmokeHouse Almond Tofu Topper”

AFC Maple English Muffin Croutons

A great-tasting and great-textured crouton. Sweet, salty, peppery and eggy! Use over salads, in soups or as a delicious snack. You may think of other uses. Experiment! Makes about 2 cups Preheat oven to 300 degrees 2 English muffins – stack evenly, then cut down from top using 7 even cuts, keeping the muffin inContinueContinue reading “AFC Maple English Muffin Croutons”

DAVIES-TIGHT KITCHEN AND BAR

Maybe you guessed it, maybe you didn’t. Due to the CC Virus that we’re told is going to be with us for a while, and given that eating out or going to wine bars and taverns doesn’t have the same appeal it once did, we needed a new plan. There are so many people sensitiveContinueContinue reading “DAVIES-TIGHT KITCHEN AND BAR”

AFC Original Rice Cream Salad Dressing gluten-free – GOAT

Original Rice Cream Salad Dressing A velvety creamy salad dressing that doesn’t require gum powders or other thickening agents, plant milks or dairy-free cream cheese or sour cream! A rich mouth-feel that one wouldn’t expect coming from rice! A true delight. Easy to make. Comes out perfectly every time! Makes 1 cup 1 c. RICEContinueContinue reading “AFC Original Rice Cream Salad Dressing gluten-free – GOAT”

AFC AGAR GEL

AGAR GEL For thickening purposes. Add to extend condiments. Contributes light, smooth, airy components. Add to scrambled tofu for a gelatinous quality. To soups for the same. Add to peanut butter to reduce fat content. Be creative. Invent your own uses! Or add to smoothies. For weight maintenance eat a couple Tablespoons before or withContinueContinue reading “AFC AGAR GEL”

AFC RICE PASTE

RICE PASTE Make RICE PASTE a staple in your home or restaurant kitchen. Get creative with new uses! When looking for the color white – yes believe it or not white is a color – in sauces, soups, gravies, dressings, this is your cheap yet great go-to ingredient. Always have it on hand. A simple,ContinueContinue reading “AFC RICE PASTE”

AFC Appetizer Roasted Grape Tomatoes

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 Preheat oven to 300 degrees – halfway through baking time you’ll increase it to 400 degrees 4 cartonsContinueContinue reading “AFC Appetizer Roasted Grape Tomatoes”

AFC Sloppy Something Spring Roll

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 delicate sushi with skin reminiscent of baked trout skin! All animal-free of course! Makes 12ContinueContinue reading “AFC Sloppy Something Spring Roll”

AFC Sloppy Something Beans

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 1 c. SLOPPY SOMETHING (recipe at end of post) 8.3 oz. can BUSH’S VEGETARIAN BAKED BEANS 1 T. light sesame oil saltContinueContinue reading “AFC Sloppy Something Beans”

AFC Sloppy Something Cracker Spread

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 they taste it. Discipline! If you have to say something, say there’s no animal productsContinueContinue reading “AFC Sloppy Something Cracker Spread”

AFC SLOPPY SOMETHING

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  2 T. light sesame oil – I used ROLAND brand 1 c. diced sweet onion, 1/2 inch squares 1 c. packed gratedContinueContinue reading “AFC SLOPPY SOMETHING”

AFC Fresh Mushroom Saute Topper

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 2 T. extra virgin olive oil 1 c. diced sweet onion, 3/8 inch squares 1ContinueContinue reading “AFC Fresh Mushroom Saute Topper”

OLD BAY BAKED TOFU CUBES

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 object on top to press for about 1 hour – when ready, cut the blocksContinueContinue reading “OLD BAY BAKED TOFU CUBES”

SNOWY ONION

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 sauces that when cooked, melt into the sauce creating a smooth texture and sweetContinueContinue reading “SNOWY ONION”

White Wine Mushroom Sauce

SERVING SUGGESTIONS: WHITE WINE MUSHROOM SAUCE OVER TOAST TOPPED WITH SAUTEED PEPPERS AND ONION PLUS BAKED TOFU CUBES. OR, WHITE WINE MUSHROOM SAUCE SEASONED WITH FRESH ROSEMARY SPRIGS OVER TOAST TOPPED WITH PLANT CHICKEN CUBES AND FROZEN MIXED VEGETABLES. WHITE WINE MUSHROOM SAUCE  Wherever you use an animal-based white sauce, this animal-free white sauce worksContinueContinue reading “White Wine Mushroom Sauce”

Spicy Carrot White Wine Gravy

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 out great! Gravy anyone? Makes 3-1/2 cups 2 T. light sesame oil 1/4 c. margarineContinueContinue reading “Spicy Carrot White Wine Gravy”

QUICK RICED CAULIFLOWER

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 have to cook them and even if you don’t, such as when added to aContinueContinue reading “QUICK RICED CAULIFLOWER”

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 twoContinueContinue reading “HERBS AND SPICES”

CANDIED EVERYTHING CROUTONS

CANDIED EVERYTHING CROUTONS It’s a party crouton! Pick a salad of greens or a coleslaw and make everybody’s day by topping it with these candied bread croutons. They’ll rave and you’ll be the star of any gathering! They taste like they were grilled over an open-flame – a little marshmallow taste as well! Serves 7ContinueContinue reading “CANDIED EVERYTHING CROUTONS”

WHITE HOMINY MEAT

WHITE HOMINY MEAT A high-end White Hominy Meat filling for soft and hard tacos, enchiladas, empanadas and tamales. Served with an equally sophisticated Tomato Cheese Corn Sauce! Makes 3-1/2 cups 15.5 oz. can White Hominy – I used BUSH’S brand – drain and rinse well, transfer to bowl, cover with water, add 1 teaspoon bakingContinueContinue reading “WHITE HOMINY MEAT”

AFC TOMATO CHEESE CORN SAUCE

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 cupsContinueContinue reading “AFC TOMATO CHEESE CORN SAUCE”

Turmeric Thinning Liquid

TURMERIC THINNING LIQUID A neutral thinning liquid with a broth component used to thin soups and sauces after refrigeration or after setting for a while. Makes 1/2 gallon (8 cups) We all have cooked or created a recipe that when done or when refrigerated and reheated needed additional liquid to thin it – sauces andContinueContinue reading “Turmeric Thinning Liquid”

BURNT HOME FRIES – 2 versions

BURNT HOME FRIES Boiled yellow potatoes, pan-fried with an herb-spice mix in a light sesame seed oil till crusted and burnt on most surfaces with tender centers. Plus SESAME BARBECUE HOME FRIES made from leftover Burnt Fries, or you may want to do the barbecue from the beginning. One is a breakfast dish, the otherContinueContinue reading “BURNT HOME FRIES – 2 versions”

Barbecue Marinara

BARBECUE MARINARA Barbecue spaghetti may be new to northerners, but not to the people in Memphis, Tennessee. AFC leaves the animal out and shows you how to make a quick Barbecue Marinara – two sauces combined – marinara and barbecue! An easy restaurant or home dish!! Serve over spaghetti or linguini, then top with shreddedContinueContinue reading “Barbecue Marinara”

Quinoa Walnut Sausage Burgers

QUINOA WALNUT SAUSAGE BURGERS Another homemade burger recipe for those who want a less expensive burger, or for those who just like to make their own now and again. Low fat, nutrient dense is a good way to go. Makes approx. 6-1/2 cups burger batter AFSC ClipBoard: I didn’t freeze these burgers, so I can’tContinueContinue reading “Quinoa Walnut Sausage Burgers”

Smoky Blueberry Beet Preserves

SMOKY BLUEBERRY BEET PRESERVES Fresh blueberries combined with beet juice, grape and cranberry juices, Balsamic vinegar, sugar, liquid smoke and a bit of orange. Why buy your jams and preserves to serve at your restaurant, when it’s so much easier and tastier to make your own – less expensive too! Be unique, your customers willContinueContinue reading “Smoky Blueberry Beet Preserves”

Almond Walnut Chocolate Crumble

ALMOND WALNUT CHOCOLATE CRUMBLE A salty, nutty, smoky sweet crumble to use as topping on desserts and hot or cold cereals, or simply as a light snack! Makes approx. 2 cups 1 c. Blue Diamond smokehouse almonds 1 c. walnut halves 1 oz. dark baking chocolate 3 T. light brown sugar 1/2 t. pink saltContinueContinue reading “Almond Walnut Chocolate Crumble”

Pecan Crumbles

Makes 1-1/2 cups crumbles 1-1/2 c. pecan halves The ones I bought were salt-free, which I didn’t want, so we add 1/4 t. salt Place pecans and salt in small food processor and process till mealy and crumbs begin sticking together. We don’t want nut dust; we want crumbles. If you only have a largeContinueContinue reading “Pecan Crumbles”

AFC CORAL HORSERADISH SAUCE

AFC CORAL HORSERADISH SAUCE Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce! Makes 4-1/2 cups 7 oz. pkg. whole, raw almonds (almost 2 c.)ContinueContinue reading “AFC CORAL HORSERADISH SAUCE”

AFC WESTERN OMELET CHEESEBURGER

AFC WESTERN OMELET CHEESEBURGER A versatile burger batter for many dishes. A great mix. Chewy, soft, creamy, a little crunch. It’s all there! You won’t believe it. A western omelet is made of egg, ham, onion and green pepper. I also add cheese. All animal-free of course! I know, it makes you happy! Makes 8ContinueContinue reading “AFC WESTERN OMELET CHEESEBURGER”

AFC EARTH BURGER

AFC EARTH BURGER The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste! Makes 8 cups burger dough Make spiced barley: 2-1/2 c. water (do not salt water)ContinueContinue reading “AFC EARTH BURGER”

AFC WILD PUMPKIN SEED SAUSAGE BURGERS

AFC WILD PUMPKIN SEED SAUSAGE BURGERS  Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor.ContinueContinue reading “AFC WILD PUMPKIN SEED SAUSAGE BURGERS”

SHARON’S POORGIRL BURGER

SHARON’S POORGIRL BURGER  Baked potato is the meat behind this Poorgirl Burger sandwich! What to do with a leftover baked potato when you feel like a burger? With yellow roasted peppers, lettuce, kosher dill pickle slices, onion, mustard and ketchup on a sturdy burger bun, it tastes and textures like a Whopper! Makes 1 sandwichContinueContinue reading “SHARON’S POORGIRL BURGER”

UMAMI

Did you know that taste buds are located around the small structures known as papillae found on the upper surface of the tongue, soft palate, upper esophagus, the cheek and epiglottis? Betcha thought taste buds were only on the tongue. Me too. Wine tasters known for swishing the wine around the mouth are not only aerating it, they’re experiencing the wine through all of theirContinueContinue reading “UMAMI”

Lightlife Beyond Crumble

LIGHTLIFE BEYOND CRUMBLE BEYOND and LIGHTLIFE beef and sausage crumble. Use as topping for pasta dishes, pizza, salads, tacos! Makes about 4-5 cups depending on the size of the crumble ClipBoard: Beyond Beef products right now are expensive. Lightlife is less expensive. I decide I want the flavors and textures of both in one crumble.ContinueContinue reading “Lightlife Beyond Crumble”

OILY SPONGY DOUGH

OILY SPONGY DOUGH For pierogi/dumpling or nuggets for soups. Textures like fatty animal meat. 1 c. unbleached all-purpose flour 2 c. double zero “00” wheat flour – I used Antimo Caputo brand 3 t. salt 1/2 t. baking soda 1/2 t. guar gum 1/2 t. xanthan gum 1 t. turmeric fine grind black pepper asContinueContinue reading “OILY SPONGY DOUGH”

Walnut Crumbles

WALNUT PASTEY CRUMBLES Walnuts sweetened with brown sugar, then flavored with hickory smoke, vanilla and salt. Processed till pasty crumbly! Serve on top of desserts, salads or spread on your favorite toasted breads. Makes 1 cup 1 c. walnut halves 2 T dark brown sugar 2 t. imitation vanilla 1 t. liquid smoke 1/2 t.ContinueContinue reading “Walnut Crumbles”

Make A Veggie Dog More Healthy

Okay, let’s do it. Make the veggie dog more healthy while at the same time up-ticking the price by making it gourmet-style, downtown-style, country-club accessible. But it needs to be worth it to justify the price. This is – if done as instructed. You can use any veggie dog or sausage you want. Any bunContinueContinue reading “Make A Veggie Dog More Healthy”

EVER PUT MAC SALAD ON A SANDWICH?

AFC VEGAN HAM AND EGG MACARONI SALAD You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing,ContinueContinue reading “EVER PUT MAC SALAD ON A SANDWICH?”

2 MILLION VIEWS OF ANIMAL-FREE DISHES at local restaurants

People must be more curious than the government and the NON-HUMAN SLAVERY-SLAUGHTER businesses wants you to know. I only take pictures of the animal-free dishes prepared for me at animal restaurants, that I actually ate and liked and would order again. THEN I SHARE THEM. To hear the media talk, everybody turns their noses upContinueContinue reading “2 MILLION VIEWS OF ANIMAL-FREE DISHES at local restaurants”

Walnut Pecan Sauce

WALNUT PECAN SAUCE Walnuts and pecans processed with maple syrup, smoke, apple cider, salt and fresh garlic. Multi purpose sauce can be served at varying temperatures! Makes 1-1/4 cups 1 c. plain pecans 1 c. plain walnut halves 2 t. liquid smoke 1/2 t. pink Himalayan salt 2 T. Grade A maple syrup 1/2 c.ContinueContinue reading “Walnut Pecan Sauce”

FRESH GRIND SOY BACON BITS

Okay, so this is a new one for most of you, maybe all of you. I bought a second pepper mill just so I could fill it with dried soy bacon bits and grind them onto whatever I want. It keeps me from experiencing the hard bits to the teeth and gums and allows forContinueContinue reading “FRESH GRIND SOY BACON BITS”

Making Mashed Garlic

Garlic already mashed comes in handy when you want to make garlic bread or don’t feel like peeling, dicing and mashing. Of course you could buy it pre-mashed in the jar from the grocery, and I often do that, but sometimes I just want fresh mashed. So this is how I do it. You canContinueContinue reading “Making Mashed Garlic”

VEGAN VS PLANT

You wouldn’t call seaweed vegan. Seaweed is seaweed all by itself. It’s a plant. You wouldn’t call tomatoes or blueberries or nuts vegan. They’re plants. RECIPES are vegan or not vegan, animal-free or animal-based. If the recipe contains no animal products, it’s vegan or animal-free. If the recipe contains some part of the animal, thenContinueContinue reading “VEGAN VS PLANT”

SHUCKING CORN

Okay, corn season is here. Grocers are selling corn on the cob, shucked or shuck your own. Shuck your own is cheaper (about half the price) and not that difficult if you know what you’re doing. Cut the bottoms off. Peel the stalks from the top, removing all green and the bulk of the silkContinueContinue reading “SHUCKING CORN”

RE: Preparation Times For Recipes

It takes a lot longer to develop a recipe than it does to replicate a recipe. For that reason the prep times are not given. To estimate the time for each procedure after the fact would not be accurate enough for my tastes. The number of ingredients aren’t necessarily an indicator of preparation time.  

Veggie Pot Beans Knife And Fork Sandwiches

Baked beans aren’t just for service as main or side dish. They make good sandwiches too. Make your own baked beans or use canned. I made a deluxe knife and fork sandwich using a recent VEGGIE POT BEANS recipe I developed. Over the top. It sure was good though. To start you have to haveContinueContinue reading “Veggie Pot Beans Knife And Fork Sandwiches”

Smoky Cherry Balsamic Sauce

SMOKY CHERRY BALSAMIC SAUCE When you find a sauce that can be used with savory plus sweet dishes, and both applications produce moans of pleasure from your guests, then you’ve hit a culinary jackpot! Smoky Cherry Balsamic Sauce is one of those rare sauces! Makes 6 cups 2, 12 oz. bags froz. pitted red cherries,ContinueContinue reading “Smoky Cherry Balsamic Sauce”

Almond Chocolate Coconut Coffee Crumble

ALMOND CHOCOLATE COCONUT COFFEE CRUMBLE Top a slice of oatmeal breakfast pie or any hot cereal in a bowl. Top your favorite cake, pudding or ice cream; sprinkle onto the whipped topping on your favorite dessert. Or, eat it a teaspoon at a time as a snack right from the jar! Makes approx. 3-1/2 cupsContinueContinue reading “Almond Chocolate Coconut Coffee Crumble”

Veggie Pot Beans

VEGGIE POT BEANS A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect! MakesContinueContinue reading “Veggie Pot Beans”

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 thatContinueContinue reading “Baked Veg Cheese And Veal Cannelloni”

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: 12.3ContinueContinue reading “SHARON’S MANICOTTI”

HOW TO MAKE 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 Preheat oven to 375 degrees Filling: YouContinueContinue reading “HOW TO MAKE RED AND WHITE LASAGNA”

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 theContinueContinue reading “Everyday Is The Only Way”

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 theContinueContinue reading “Disclaimer For Eating Out Animal-Free”

Tofu Cloth Instructions

TOFU CLOTH INSTRUCTIONS ClipBoard: After a few years, my tofu cloth made from a polyester curtain sprang some holes. Since I didn’t have any spare curtain fabric, I used instead one of Steve’s old white cotton T-shirts. It work just as fine. For many recipes you’ll want to squeeze the liquid out of the blockContinueContinue reading “Tofu Cloth Instructions”

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 experienceContinueContinue reading “Replicating Recipes”

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 clearContinueContinue reading “NEW RICE POLICY”

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 theContinueContinue reading “Frustration-Free Cooking”

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 interpretationContinueContinue reading “DUMBING DOWN RECIPES”

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 beContinueContinue reading “Where Have You Been?”

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,ContinueContinue reading “THAT’S YOU NOW”

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 yourContinueContinue reading “Respect Is A Side Effect Of Going Animal-Free”

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, noContinueContinue reading “I Want An Animal-Free Mall”

CALLING ALL CHEFS

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 chefContinueContinue reading “CALLING ALL CHEFS”

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, somethingContinueContinue reading “Animal-Free Culinary Culture”