Smoky Mustard Horseradish Sauce Better Than Hummus The fans will cheer and say, “well done Sharon Lee!” Such a simple recipe tastes so good. The Brits like everything simple – 3 ingredient dishes are their specialty, so why do they demand that of me, a chef? A banana, apple and orange is what that means,ContinueContinue reading “Better Than Hummus”
Category Archives: AFC SAUCES & CONDIMENTS
Steamed Asparagus With A Quickie Holland Sauce
Fresh steamed asparagus spears topped with the quickest Holland Sauce in the world. Mustard, Mayo, Caper, Green Olive! Steve says, it’s the best Hollandaise he’s ever had! I concurred! This is a definitely a GOAT! Serves 2 For more servings multiply ingredients comensurate with need. 1/2 lb. fresh asparagus, rinse, then bend each spear tillContinueContinue reading “Steamed Asparagus With A Quickie Holland Sauce”
Bat Salsa With Skinny A-F Chicken
The Bat Salsa is fat-free, the chicken is not. Don’t worry, we’re not using the bat animal here, though it wouldn’t surprise me to learn some cultures still eat bats even though they’ve become notorious disease carriers. Animal-free means no animal in the recipe. BAT was designed for kitchen speak – Banana, Apricot, Tomato. UseContinueContinue reading “Bat Salsa With Skinny A-F Chicken”
AFC FOUR SEASONS MAC AND CHEESE
Sweet Pickle Cream
The delicious taste of a sweet bread & butter pickle in a cream – no pickles added, just the juice of that which you normally discard. Heaven in a toss-away! Use as a substitute A-F mayo served cold, or a topping or dipping sauce – served warm. Or, dilute some of it with water and/orContinueContinue reading “Sweet Pickle Cream”
Green Olive Chif (fon)
Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
Basically we’re looking at an olive paste with liquid added, from the jar and the tap. A little sweet, a little smoke, black pepper and processed with my ole standby, guar gum – makes a beautiful thick! Makes about 3 cups 10 oz. jar sm. pimento stuffed…
Curry Almond Dressing Sauce
CURRY ALMOND DRESSING SAUCE Sweet, savory and tart. Creamy almond butter and almondmilk. Smoky, spice with a touch of heat! Served over an Original Indo-Japanese Coleslaw! Made to impress, not to redress! Makes 3-3/4 cups 8 oz. ALMOND BREEZE almondmilk – Original UNSWEETENED – 30 calories per serving 12 oz. jar CREAMY ALMOND BUTTER -ContinueContinue reading “Curry Almond Dressing Sauce”
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 aContinueContinue 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 youContinueContinue reading “AFC BLEU Cheese And Beef Cream Sauce GOAT”
Riced Cauliflower And Tofu Scramble
RICED CAULIFLOWER TOFU SCRAMBLE Use as hot breakfast egg and hash brown replacement dish. Or, spread on a rustic whole grain or Russian black bread sandwich. Or, hollow out and stuff tomatoes, large or small, and serve as appetizer (cocktail or cherry tomatoes) or as main dish salad (large tomato)! Served with a savory animal-freeContinueContinue reading “Riced Cauliflower And Tofu Scramble”
Baba White Sauce For Pizza
RE: White Pizza Sauce When white pizza sauce was first offered to the mainstream decades ago I automatically thought it meant white sauce as opposed to the traditional red sauce. Like the white sauce used in biscuits and gravy, that’s how my mind saw it. Red or white sauce, they ask? You have white sauce?ContinueContinue reading “Baba White Sauce For Pizza”
It’s Cheaper Than Mayonnaise
MAPLE MUSTARD KETCHUP SAUCE Use this luxury condiment in place of the traditional mayonnaise for coleslaw, potato salad, macaroni salad, or as a condiment on burgers, subs and other sandwiches. French fries and deep-fried or oven-roasted veggies too! The maple syrup isn’t used for flavoring purposes, but for it’s syrupy consistency! So Nice!! So easyContinueContinue reading “It’s Cheaper Than Mayonnaise”
Easiest IMITATION CHICKEN Gravy
EASIEST IMITATION CHICKEN GRAVY There’s no chicken in this gravy, no animal-free chicken either. Just broth that tastes and textures like plain chicken gravy absent the meat. In a taste test, this is the one you’ll choose as the real chicken gravy! Makes 5-1/2 cups In most restaurants, high end to low end, simple graviesContinueContinue reading “Easiest IMITATION CHICKEN Gravy”
Pickled Orange Rind Sticks
Pickled Orange Rind The last time I made orange rind strips I did so for drying purposes. When dried I packed them up, stored them at room temperature and saved them for future use. They were good and, in a liquid, reconstituted to a nice chew. Steve brought a few big oranges home last weekContinueContinue reading “Pickled Orange Rind Sticks”
Fat-Free Pickle Juice Mayo
Originally posted on FAT-FREE CHEF™:
FAT-FREE PICKLE JUICE MAYO Get the creamy textures of veg mayo absent the fat. Plus more flavor and sing than animal or animal-free mayo. If you love pickles, you’ll love this. Imagine the money saved by finding a use for what you normally throw away. Some will say the juice…
TATERS AND TOFU
TATERS AND TOFU Seasoned tofu cubes coated with Panko and baked till tender-crisp. Animal-Free Tater tots baked till crisp. Served with a dipping sauce of ketchup, dairy free BLEU cheese dressing, chopped onion and dill pickle. Great snack for company or as a meal when watching the movies! Serves 4-6 depending on portion size PreheatContinueContinue reading “TATERS AND TOFU”
PEPPERONI AND PEPPER JUST EGG WRAP
PEPPERONI AND PEPPER JUST EGG WRAP Pan-heated flour tortillas spread with CREAMY OLIVE SAUCE. Layered with arugula, PEPPERONI & PEPPER JUST EGG OMELET and fresh tomatoes! Makes 4-6 small wraps PEPPERONI & PEPPER OMELET: 2 T. extra virgin olive oil 1 sm. green pepper, diced 1/2 lg. sweet onion, peeled and diced, 1/2 inch squaresContinueContinue reading “PEPPERONI AND PEPPER JUST EGG WRAP”
Make Fresh French Green Beans
Uptick your coleslaws and green salads with fresh green beans. They’re inexpensive, readily available, nutritious and contribute diversity to the texture achievement. FRENCH STYLE FRESH GREEN BEANS: Wash the beans, nip the ends, then cut into about 1-1/2 inch lengths. Cut each segment into halves, thirds or quarters, from end to end, exposing the seeds.ContinueContinue reading “Make Fresh French Green Beans”
AFC Strawberry Roasted Pepper Jam
AFC STRAWBERRY ROASTED PEPPER JAM If you want to impress your guests, this is the way to do it. Fresh strawberries, roasted peppers in dry red wine and brown sugar with a little wine vinegar to help in the preservation process and you’ve got a winner! It makes a lot and doesn’t cost much, butContinueContinue reading “AFC Strawberry Roasted Pepper Jam”
ENGLISH JAPANESE PICKLE
ENGLISH JAPANESE PICKLE Taste and experience the rich. That’s you, rich at this moment. Remember the sublime in future encounters. It’s a tool warriors use – and sometimes forget to use. Makes about 2-1/4 cups 1 English/Japanese/burpless/seedless cucumber – wash, do not peel, slice thinly (or as thick as you want your almost fresh picklesContinueContinue reading “ENGLISH JAPANESE PICKLE”
AFC Bleu Cream Radish Slaw
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 4 rounded c. shredded green cabbage 1/2 lb. red radishes, scrubbed, cut into quarters, then pulsed in food processor into tiny pieces without turning to water 1/4 t.ContinueContinue reading “AFC Bleu Cream Radish Slaw”
AFC Stove-Top Scrambled Tofu Stuffing Pie
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!ContinueContinue reading “AFC Stove-Top Scrambled Tofu Stuffing Pie”
AFC Burnt Almond Peanut Mustard Sauce
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 withContinueContinue reading “AFC Burnt Almond Peanut Mustard Sauce”
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”
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”
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”
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”
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”
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”
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”
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”
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 better sauce and use it over plant meats! And most anything veggie! Makes almost 3 cups 3 c. apple cider 3 chicken-style bouillon cubes, massel brand 1 T. dried tarragonContinueContinue reading “AFC Piccata Sauce”
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 the tomato paste and mushrooms and that’s about it. It’s easier than the directions make it sound. And it tastes about as old-style as I’ve created yet. This is beforeContinueContinue reading “Old-Style Spaghetti Sauce”
Thick Lime Cream Sauce – how to make
THICK LIME CREAM SAUCE A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes! Makes 2-1/3 cups 3/4 c. Rich’s RICHWHIP Non-Dairy Topping, thawed and whipped into firm peaks 12.3 oz. pkg. extra firm silken tofu, rinsed and broken into smaller piecesContinueContinue reading “Thick Lime Cream Sauce – how to make”
MOSCATO GRAPE SAUCE
MOSCATO GRAPE SAUCE from SECRET ASIAN WOMAN Sauce Collection Use to sauce veggies and veg meats. Also makes an elegant salad dressing for greens, fruit and veggies! Makes 3-1/4 cups 1 lb. sweet red seedless grapes, about 2-1/2 c. 2 c. water 1/3 c. sugar 1/2 t. sea salt 1 c. Moscato wine (white semi-sweet)ContinueContinue reading “MOSCATO GRAPE SAUCE”
STRAWBERRY MUSTARD SAUCE
STRAWBERRY MUSTARD SAUCE from SECRET ASIAN WOMAN Sauce Collection A light sweet sour strawberry mustard sauce for stir-fries and veggie meats! Makes 3-3/4 cups 2 c. strawberry preserves 1 c. red wine vinegar (not Balsamic) 1 t. sea salt zest of 1 lemon 1/3 c. light brown sugar 1 T. dry mustard 1 t. gingerContinueContinue reading “STRAWBERRY MUSTARD SAUCE”
BLOOD SAUCE
BLOOD SAUCE I had a hankering for the blood – yours – but knew the urge to be a displaced, misplaced, life-ending genetic marker needing repression, so instead I went for the plant – ahhh – so good to be home where I belong! Cheers! Makes 1-1/2 cups 2 T. sesame oil 1/4 c. light brownContinueContinue reading “BLOOD SAUCE”
SESAME PRUNE SAUCE
SESAME PRUNE SAUCE Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious! Makes 4-1/2 cups 14 oz. can Roland’s Classic Coconut Milk (high fat content is why we use Roland’s – thick is what we want), at room temperature 1 c. shelled walnuts 1 t. sea salt 12.3 oz. Silken extra-firm tofu,ContinueContinue reading “SESAME PRUNE SAUCE”
SWEET MEAT SAUCE
SWEET MEAT SAUCE Secret Asian Woman Sauce. Use to sauce your veg meats, side dish veggies and stir-fries. Taste the meat of the seed! No animal here! Makes 3-1/2 cups 3 c. water 1/3 c. unsulphured molasses 1/4 c. ready-to-use chopped garlic (Gia Russa brand contains no preservatives, oil or salt) 4 T. white BalsamicContinueContinue reading “SWEET MEAT SAUCE”
KALAMATA RED GRAVY
KALAMATA RED GRAVY Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike! Makes about 4 cups 3-1/2 c. water 1 envelope from a 2 oz. box onion soup mix (I used 4C brand) 14.5 oz.ContinueContinue reading “KALAMATA RED GRAVY”
SWEET VEGGIE CREME FRAICHE
SWEET VEGGIE CREME FRAICHE A simple recipe for creme fraiche using only four ingredients! You’ll love it! Makes 2-1/3 cups 12.3 oz. pkg. Silken style extra firm tofu 1-1/2 c. Rich’s Non-Dairy Whip Topping (it comes in liquid form) 2 T. fresh lemon squeeze 1/4 t. salt Break tofu into pieces as you place itContinueContinue reading “SWEET VEGGIE CREME FRAICHE”
GREEN PEPPERCORN AND CAPER AIOLI SAUCE
GREEN PEPPERCORN AND CAPER AIOLI SAUCE Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli! Serve as you would any other aioli. I chose steamed veggies: green beans, spinach and asparagus! Impressive!ContinueContinue reading “GREEN PEPPERCORN AND CAPER AIOLI SAUCE”
How To Make: HOMEMADE ANIMAL-FREE BUTTER THAT MELTS
HOMEMADE ANIMAL-FREE BUTTER THAT MELTS Requires only 3 widely available ingredients: Roland Classic Coconut Milk, extra virgin olive oil and salt! Melts and tastes like dairy butter! Makes a little over 2 cups 2, 14 oz. can Roland Classic Coconut Milk 1/3 c. extra virgin olive oil 1/2 t. salt Before you start you needContinueContinue reading “How To Make: HOMEMADE ANIMAL-FREE BUTTER THAT MELTS”
How To Make: ALL-PURPOSE SWEET MUSTARD SAUCE
ALL-PURPOSE SWEET MUSTARD SAUCE Dijon mustard, raw sugar, soy cream, ginger and caraway. A sauce for all reasons. Brilliantly simple! Makes 1-¾ cups ½ c. Dijon mustard ¼ c. raw sugar ¼ c. apple cider vinegar ¾ c. Rich’s Coffee Rich Non-Dairy Creamer ⅛ t. salt ½ t. powdered ginger ¼ c. corn oil ½ContinueContinue reading “How To Make: ALL-PURPOSE SWEET MUSTARD SAUCE”
HOW TO MAKE : ANIMAL-FREE TARTAR SAUCE
ANIMAL-FREE TARTAR SAUCE A quick, delicious tartar sauce made with soy sour cream, spicy brown mustard and dill pickle relish! Use on veggie sandwiches and veggie and soy chicken burgers! Makes 1-1/4 cups 1 c. soy sour cream (I used Tofutti brand) 1-2 T. spicy brown mustard 2 T. dill pickle relish 2 t. lightContinueContinue reading “HOW TO MAKE : ANIMAL-FREE TARTAR SAUCE”
How To Make: LEMON HORSERADISH SAUCE
LEMON HORSERADISH SAUCE with chopped parsley, roasted peppers, garlic and tarragon! Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven! Makes 2-1/2 cups 2 T. extra virgin olive oil 2 T. margarine 2 c. unsweetened Coconut Almond Milk by Blue Diamond 2 t.ContinueContinue reading “How To Make: LEMON HORSERADISH SAUCE”
How To Make: EGG-FREE HOLLANDAISE SAUCE
EGG-FREE HOLLANDAISE SAUCE A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce! Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti brand) 2 T. juice of fresh lemon 1/4 t. turmeric tiny dash redContinueContinue reading “How To Make: EGG-FREE HOLLANDAISE SAUCE”
How To Make: BASIC NON-DAIRY WHITE SAUCE
BASIC NON-DAIRY WHITE SAUCE A basic white sauce using Rich’s Non-Dairy Creamer for all your savory white sauce needs! Makes 2-1/3 cups 4 T. margarine 16 oz. Rich’s Coffee Rich Non-Dairy Creamer (original), full strength – richwhip.com 1 t. salt 1 t. dry mustard 1/8 t. red cayenne pepper freshly ground black pepper 3/4 c. waterContinueContinue reading “How To Make: BASIC NON-DAIRY WHITE SAUCE”
How To Make: SWEET AND SOUR MUSTARD SAGE SAUCE
SWEET AND SOUR MUSTARD SAGE SAUCE This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce! Makes 3-1/2 cups 3 c. unsweetened Almond Milk ½ c. water 1/3ContinueContinue reading “How To Make: SWEET AND SOUR MUSTARD SAGE SAUCE”
ANIMAL-FREE SOUS-CHEF™ 