Category Archives: AFC GOAT

Maple Bourbon Tofu Cubes – GOAT

MAPLE BOURBON TOFU CUBES – GOAT Life can be sweet, and so can tofu be elevated to haute cuisine status! Serve as appetizer or small plate! Yes, the Bourbon Barrel Aged Grade A Maple Syrup really does taste like bourbon. Good enough to drink. I’ll have a shot of the bourbon maple syrup with aContinue reading “Maple Bourbon Tofu Cubes – GOAT”

AFC BLEU Cheese And Beef Cream Sauce GOAT

AFC BLEU Cheese And Beef Cream Sauce GOAT Gardein ground beef tastes better than beef. Team it up with plant blue cheese dressing plus plant blue cheese crumbles mixed with sweet red roasted peppers and you have yourself a GOAT RECIPE that’s actually simple to make! Add to that a heavy plant cream and youContinue reading “AFC BLEU Cheese And Beef Cream Sauce GOAT”

Rice Cream Soy Chicken Soup – GOAT

RICE CREAM DELIGHT SOY CHICKEN SOUP – GOAT Delight Soy chicken nuggets transform into plump pieces of delight when cooked in this velvety rich faux chicken soup. Chicken never tasted so good! Made with a rice base called RICE CREAM adds of onion cooked till sweet, fresh green beans and fresh cilantro. A little fresh grindContinue reading “Rice Cream Soy Chicken Soup – GOAT”

UPDATE ON DAIYA CREAMY DRESSINGS

Recently when developing a DECONSTRUCTED BOLOGNAISE BLEU I purchased as one of the ingredients daiya BLUE CHEEZE DRESSING to add to the sauce. When I see on the bottle that it containe 8 ounces, my brain naturally assumes that means one cup. Unfortunately it does not. So in future when a recipe calls for 8Continue reading “UPDATE ON DAIYA CREAMY DRESSINGS”

GOAT STEW

GOAT STEW Multiple flavors and textures all come together in the perfect GOAT STEW! Three days later we were still worshipping it! It began tasting good even cold!! Made with Israeli Couscous – the perfect pearly gelatinous pasta that doesn’t disintegrate in soup broth! Homemade country style baguette croutons make all the difference in itContinue reading “GOAT STEW”

AFC Case Of The Giant Cauliflower – GOAT

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…

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 thatContinue 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: 12.3Continue 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

HOW TO MAKE: BAKED ZITI

SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!Continue reading “HOW TO MAKE: BAKED ZITI”

How To Make: TOP SHELF STUFFED PEPPERS

TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepperContinue reading “How To Make: TOP SHELF STUFFED PEPPERS”

How To Make: MEATLESS GOLUMPKI (STUFFED CABBAGE)

MEATLESS GOLUMPKI (stuffed cabbage) Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce! Makes 14 cabbage rolls

How To Make: HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24