• ANIMAL-FREE SOUS-CHEF™ •
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 with fresh sweet pepper dice and fresh ginger matchsticks!
Makes 4 cups base 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 Cheese Sauce?
Makes 2-1/4 cups OatMilk to drink or as base for a white sauce
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 cups
28 oz. bottle FORAGER brand Probiotic Cashewmilk Yogurt, plain, unsweetened (organic, dairy-free)
2 T. extra virgin olive oil
1/4 c. margarine
1/3 c. all-purpose unbleached flour
1 t. salt
2 t. garlic powder
2 t. onion powder
1 c. Pinot Grigio (white wine semi-sweet)
1 t. black Himalayan salt (sulphuric)
fresh grind black pepper to taste
2 c. diced sweet onion – placed in small processor and processed till it becomes like soft snow – mushy (called SNOWY ONION)
2, 6.5 oz. DR. WT. cans mushrooms stems and pieces including liquid from cans
fresh tarragon leaves, about a light handful
In large saucepan, over medium heat, melt oil with margarine.
Add flour and whisk immediately till dissolved into the oils (this is the roux). Keep whisking for about 3 minutes without leaving stove.
Add 1/2 cup wine and whisk till smooth.
Add another 1/2 cup wine and whisk till smooth again. Keep whisking for about 2 minutes.
Add salt, garlic and onion powders and stir to dissolve.
Add about 1/3rd of the yogurt liquid and stir till smooth.
Add another 3rd and do the same.
Add the last 3rd and do the same – whisk till smooth.
Add black Himalayan salt and black pepper, whisk.
Now, add SNOWY ONION, whisk well.
Reduce heat to low and cook till onion melts into sauce – about 20 minutes.
Now add the mushrooms including the liquid from cans. Stir well and cook for another 10 minutes.
Add about a light handful of fresh tarragon leaves, submerging them in the sauce.
Salt and pepper to taste and remove from heat.
Set sauce aside.
Notes: The sauce will thicken more after refrigerated. If too thick for you, thin with a little salted water. Heating it will thin it out, so don’t add extra liquid till very hot. Adjust seasonings.
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
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 cups
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 shredded veggie cheese – Daiya Dairy Free makes a good block of Monterey Jack. Then enjoy the twirl!!
Serves 4
CNAP ClipBoard: Combining barbecue sauce with a traditional marinara sauce creates an exceptionally rich palate experience. You can call it an Italian Barbecue or the Southern Italian. You pick. Or even better, come up with something new!
24 oz. jar DELALLO TOMATO BASIL PASTA SAUCE (or your favorite jarred sauce)
2 T. jarred minced garlic
1/4 c. HEINZ KENTUCKY BOURBON BARBECUE SAUCE – I chose this barbecue sauce for it’s richness and thickness
2 T. extra virgin olive oil
1 t. liquid smoke
1 t. dried basil
1/2 t. dried mint
1/2 t. dried oregano
1/4 t. ground allspice
light sprinkle red cayenne pepper
fresh grind black pepper
salt to taste
1 lb. spaghetti or linguini – cook according to pkg. instructions, in lots of sufficiently salted boiling water, then drain, rinse lightly under cool water
Combine all sauce ingredients in saucepan, stirring after each addition. Cook, on low heat, uncovered, for about 30 minutes.
Serve over cooked spaghetti or linguini, then top with veggie cheese.
7.1 oz. block Daiya MONTEREY JACK STYLE CHEESE, shredded over large holes of hand grater
Notes: All those tiny bits of white you see in the sauce aren’t seeds. It’s minced garlic. We like a lot of garlic in our sauces, so we use a lot.
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 will like you for it!
Makes almost 7 cups
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
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
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
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
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 before the days of the marinara 15 minute sauces. Low fat though. That’s a plus – especially when it displays a rich feel factor! Choose your own toppers. I show mine!
Makes 11-1/2 cups
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
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
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
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
SESAME PRUNE SAUCE
Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious!
Makes 4-1/2 cups
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
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
SWEET VEGGIE CREME FRAICHE
A simple recipe for creme fraiche using only four ingredients! You’ll love it!
Makes 2-1/3 cups
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!
Makes 3/4 cup
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
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
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
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
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
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
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
