ANIMAL-FREE IS YOUR ANCHOR. Chef Sharon Lee Davies-Tight Guides Professional & Home Chefs In The Preparation & Execution Of Her 5 STAR Animal-Free Cuisine! WELCOME ABOARD!
Apartment living is tough enough, but when you use your living space as your work space plus you’re a home chef, making room for even the necessities becomes a challenge. I solved my lack of space for pots and skillets by buying a wooden stool and large nails with large heads. Then I pounded themContinue reading “KITCHEN BUTLER DIY”
I don’t usually comment. The picture of what I ate has for years been an endorsement. However, although we’re in a pandemic and understandably restaurants are cutting corners because of low customer turnout, I can’t in good conscience simply forgive issues I see that could easily be remedied if the desire was there. The $21Continue reading “PIER W”
Are Cooks And Servers Poisoning Your Food? One would think not during a pandemic that by its nature results in low customer turnout. One would think all employees cooking and serving at dining and drinking establishments would want to satisfy their customers more. One would think that the quality of food, the attention to dumpingContinue reading “Are Cooks And Servers Poisoning Your Food?”
AFC MINESTRONE SOUP Fresh veggies, canned veggies and canned beans with soy protein simmered in a light tomato broth seasoned with garlic, fennel, basil, caraway and fresh rosemary sprigs. Served over garlic-turmeric flavored rotini pasta! Fat-free – till you add a drizzle of extra virgin olive oil and a sprinkle of plant parmesan cheese perContinue reading “AFC MINESTRONE SOUP”
AFC PLANT LIVER PATE RECIPE
HALF AND HALF BREADCRUMBS
Depending on the ingredients and dressing used for your coleslaw, often upon setting for a while the vegetables leak out their fluids into the dressing. This is common and many restaurants throw away what they didn’t use at the end of the day/night, starting and ending fresh – no leftover coleslaw! That happened to meContinue reading “AFC Wet Coleslaw Remedy for home and restaurant”
BLEU CREAM RADISH SLAW Daiya Blue Cheeze Dressing mixed with Tofutti Better Than Sour Cream. Tossed with cabbage, radish and seasoning! Easy, simple, exciting! Serves 6 sides
An easy appetizer for restaurant or home. ROASTED TOMATO JAM Plain roasted cocktail tomatoes. Spread on toast or use as a base for toasted pizzas! Place on sliced French baguette as appetizer or English muffin for pizzas. Or as a topper garnish for main dishes, salads and as a replacement for fresh tomatoes on aContinue reading “AFC ROASTED PEPPER JAM”
STOVE TOP SCRAMBLED TOFU STUFFING PIE Multi-grain oat bread, soaked with water seasoned with garlic, turmeric, ginger and poultry seasoning, then twisted and pinched into pot with sauteed celery, sweet onion and tofu cubes. A simple stuffing with simple seasonings, put together in a slightly different arrangement to produce an extraordinary achievement! Stove-top or baked. Both great!Continue reading “AFC Stove-Top Scrambled Tofu Stuffing Pie”
Now, I have these squeeze/squirt/drizzle bottles I bought at Gordon’s Food Store, about a block away, to put my various oils in, so that pouring from a bottle doesn’t make me waste oil or oil too much. Buy some at the dollar store and keep them handy by the stove to save on overuse. SavesContinue reading “DRIZZLE BOTTLES”
CASE OF THE GIANT CAULIFLOWER – GOAT Appetizer, sides, snacks, do whatever you want with it. Just please enjoy the process and the reward! Roasted cauliflower at its best! Bon vivant! I’m going to categorize this as animal-free shellfish! Serves 6 or more, depending…
Burnt Almond Peanut Mustard Sauce Burning the whole grain mustard with the nut butters, just a tad, creates a richer flavor achievement. Combined with garlic, ginger, sugar, onion snow, coriander and Balsamic vinegar – that’s the base. To serve: combine with plain plant yogurt and light sesame oil. Serve over rotini pasta and garnish withContinue reading “AFC Burnt Almond Peanut Mustard Sauce”
JUST EGG SUN-DRIED TOMATO FRIED RICE The meat is the sun-dried tomato. The egg is plant. The rest is familiar, tasty and satisfying. Seasoning the rice water prior to cooking the rice makes one wonder what’s different here that tastes so good! Serves 6
HASH BROWN SCRAMBLE What to do with those restaurant or home leftover baked potatoes all shriveled up in the fridge? Do The Hash Brown Scramble! Breakfast, lunch or dinner! Serves 6 with or without a side of plant meat
AFC TATER TOT AND EGG SALAD You know tater tots are in when the vegan and gluten-free options show up in the grocery. Upon discovering that I liked them, I decided to substitute them for regular potatoes in a potato salad. Why not? Super good – everything about it! Because I’m lowering my fat intakeContinue reading “AFC Tater Tot And Egg Salad”
RED VELVET CHIFFON CUPCAKES My first attempt at using boxed cake mix minus the eggs was a success. Substitute applesauce for the oil and JUST EGG made from plants. I also added 2 teaspoons of baking soda. A little lighter and more airy than bakery style. Filled with a cocoa and maraschino cherry cream toppingContinue reading “AFC Red Velvet Chiffon Cupcakes”
PAN-FRIED ZUCCHINI AND YELLOW SQUASH Pan-fried green and sweet red peppers and onions with zucchini and yellow summer squash. Use as a side dish or as a topper for rice or potato, or in Zucchini And Peppers Fajitas. Or serve over JUST EGG scramble for breakfast! Makes 6 cups
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 theContinue reading “AFC BAKING SOFT TOFU”
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
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, andContinue reading “Don’t Discard Broccoli Stalks”
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 CheeseContinue reading “AFC Homemade OatMilk Basic White Sauce”
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.Continue reading “AFC SmokeHouse Almond Tofu Topper”
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
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 sensitiveContinue reading “DAVIES-TIGHT KITCHEN AND BAR”
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
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 withContinue reading “AFC AGAR GEL”
RICE CREAM 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,Continue reading “AFC RICE CREAM”
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
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 12Continue reading “AFC Sloppy Something Spring Roll”
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
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 productsContinue reading “AFC Sloppy Something Cracker Spread”
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
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 1Continue reading “AFC Fresh Mushroom Saute Topper”
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 blocksContinue reading “OLD BAY BAKED TOFU CUBES”
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 sweetContinue reading “SNOWY ONION”
WHITE WINE MUSHROOM SAUCE Wherever you use an animal-based white sauce, this animal-free white sauce works as well! A basic animal-free plain yogurt based white sauce with Pinot Grigio white wine, canned mushrooms and seasonings and fresh tarragon leaves. Thickened from a roux of oil, margarine and flour! A multi-purpose sauce! Makes about 6 cupsContinue reading “White Wine Mushroom Sauce”
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
AnimaL-FreE SouS-CheF™ 