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

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”

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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-freeContinue reading “Riced Cauliflower And Tofu Scramble”

Smoky Tomato Corn Chowder

Smoky Tomato Corn Chowder Yes, chowder made with macaroni instead of potatoes, and tomatoes too. White corn, peas, lima beans, roasted tomato and sweet red roasted pepper. Garlic, thyme, smoked paprika, liquid smoke – fresh basil too! Chowder it with FORAGER CASHEWMILK YOGURT and extra virgin olive oil! A Treat to be sure as is,Continue reading “Smoky Tomato Corn Chowder”

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”

Cauliflower Antipasto

CAULIFLOWER ANTIPASTO SIMPLY MADE. SIMPLY DELICIOUS. The various textures of the cauliflower, dried tomatoes and cheese work perfectly here! Serves 6 appetizers, salads or sides

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

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

Cocoa Coffee Mousse Cake

COCOA COFFEE MOUSSE CAKE I was looking for light compared to traditional homemade weight cake which is heavier than store bought or box cake and I developed it in this easy to make eggless mousse delight. Iced with a COCOA COFFEE WHIP TOPPING. Served with a CHERRY BERRY GEL SAUCE! I said make my dayContinue reading “Cocoa Coffee Mousse Cake”

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

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 CheeseContinue reading “AFC Homemade OatMilk Basic White Sauce”

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

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 8Continue reading “AFC WESTERN OMELET CHEESEBURGER”

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”

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

THE SOFT MELT

All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of theContinue reading “THE SOFT MELT”

Bring Your Own Vegan Cheese (BYOVC)

That’s what Papa Nicks in Cleveland, Ohio said it was okay to do. In fact they encouraged it when I asked about it. So the next time we ordered take-out on our way shopping to pick up later, we first dropped off some vegan cheeses: Daiya Mozzarella Shreds and Follow Your Heart Provolone Slices. TheyContinue reading “Bring Your Own Vegan Cheese (BYOVC)”

Softening Up Non-Dairy Ice-Cream

My freezer temperature has only one setting that has no bearing on anything else. If the refrigerator is plugged in, no matter the setting for the refrigerator part, the freezer acts the same way – like a blast of cold arctic air. We never have to worry about waiting for ice. It’s not just thatContinue reading “Softening Up Non-Dairy Ice-Cream”

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

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”

TOMATO RICE STEW for restaurants

 TOMATO RICE STEW for restaurants with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!! Makes approx. 33 cups

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!Continue reading “GREEN PEPPERCORN AND CAPER AIOLI SAUCE”

How To Make: EASY CHOCOLATE MOUSSE

EASY CHOCOLATE MOUSSE Chocolate Mousse can’t get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won’t believe this mousse isn’t made from egg whites in the French tradition! Makes as much as you want Rich’s Whipped Non-Dairy Topping, IContinue reading “How To Make: EASY CHOCOLATE MOUSSE”

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

NON-DAIRY LIQUID CREAMER

NON-DAIRY LIQUID CREAMER. I use non-dairy liquid creamer freely in my kitchen. It is a superb product, tasting much like real cream. Depending upon where you live in the country, brand names will vary. Locate in the dairy section of the market. Much to my dismay, this product is no longer available in Cleveland, Ohio. ThereContinue reading “NON-DAIRY LIQUID CREAMER”

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

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

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