How does a juicy chew sound? I didn’t know until I ad-libbed this rice one morning wanting something other than plain for a change of pace. Was I ever surprised. RICE? JUICY ON THE CHEW? You betcha’ and loving it all the way till gone!! Rice? Why make rice like everybody else? Don’t you thinkContinue reading “JUICY CHEW RICE”
Category Archives: BEANS-LEGUMES
Beef And Bean Macaroni
BEEF AND BEAN MACARONI One of those simple comfort food dishes. Kicked up a bit just because we can! Beans A-F Beef Tomatoes Macaroni bring back memories of comfort! Makes 8 cups beef and bean mix plus 8 servings macaroni
Hot Diggity Sushi
HOT DIGGITY SUSHI Pickled carrot and ginger stuffed pan-fried veggie dogs. Laid on a bed of Barbecue Bean Paste on a sheet of roasted seaweed. Rolled and cut into disks. Served with a CREAMY ITALIAN ORANGE SAUCE! Serves 4-8
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”
Collard-Wrapped Veggie Dog Casserole
Veggie Dogs In Collard Wraps With Bourbon Beans And Bavarian Sauerkraut Youch. I ate these for breakfast till they were gone. The collard wraps make the Veggie SMART DOGS juicier than when not wrapped. Everything just fit so nicely! Serve hot, cold or at room temperature. Surprise your guests at your next event where foodContinue reading “Collard-Wrapped Veggie Dog Casserole”
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”
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.
AFC MINESTRONE SOUP
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 EARTH BURGER
AFC EARTH BURGER The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste! Makes 8 cups burger dough
Veggie Pot Beans Knife And Fork Sandwiches
Baked beans aren’t just for service as main or side dish. They make good sandwiches too. Make your own baked beans or use canned. I made a deluxe knife and fork sandwich using a recent VEGGIE POT BEANS recipe I developed. Over the top. It sure was good though. To start you have to haveContinue reading “Veggie Pot Beans Knife And Fork Sandwiches”
Veggie Pot Beans
VEGGIE POT BEANS A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect! MakesContinue reading “Veggie Pot Beans”
Sweet And Sour Baked Bean Soup
SWEET AND SOUR BAKED BEAN SOUP Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean and seasoning ingredients in such a way that we don’t depend on bouillon for every soup we make. This is a large can soup developed for restaurant and home use.Continue reading “Sweet And Sour Baked Bean Soup”
Pink Lentils
Pink lentils, although smaller and thinner than the garden variety light brown lentil, absorb more water quicker, fluffing up more like rice than legumes. The first time I saw these in the market, many years ago, I was awed. Wow. Pink legumes. Of course I had to have some, only to be disappointed to seeContinue reading “Pink Lentils”
Broccoli Baked Bean Pot – cooking with large cans
AFC Coral Horseradish Sauce BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but youContinue reading “Broccoli Baked Bean Pot – cooking with large cans”
Stewed Tomato Bean Pot – cooking with large cans
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.
WILD NOODLE SOUP
WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup! MakesContinue reading “WILD NOODLE SOUP”
Santiago Dried Vegetarian Refried Beans
Santiago Dried Vegetarian Refried Beans The package recommends 1/2 gallon boiling water per package of beans, to let set covered for 25 minutes. If you want a thinner refried bean, then increase the amount of boiling water. It’s a great product. Use wherever you would traditionally use refried beans. Or get creative by adding herbs,Continue reading “Santiago Dried Vegetarian Refried Beans”
STEVE’S DERBY STEW
STEVE’S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups
SLOPPY JOE CHILI BEAN SOUP
SLOPPY JOE CHILI BEAN SOUP A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups
TOMATO CARROT HERB SOUP for restaurants
TOMATO CARROT HERB SOUP for restaurants Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float! Makes 37 cups
PICKLE POT BEANS
PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups
LEGUMES
LEGUMES. You might think that dried split peas or lentils are all the same because they look the same, and consequently will all cook up the same. Not true. Split peas are as different as any other vegetable is to its own kind. Not all tomatoes are the same, so why should we expect all legumesContinue reading “LEGUMES”
DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH
DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH For years I didn’t make beans, except for split peas, chick peas and lentils, from scratch. The reason was that it took so long to cook them even when they were presoaked, and they never came out as nicely as the canned beans. It just wasn’tContinue reading “DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH”
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: COCONUT LENTIL ANIMAL-FREE BURGER
COCONUT LENTIL ANIMAL-FREE BURGER Lentils, green split peas, brown rice, TVP (textured vegetable protein), rolled oats and sweetened coconut take the Original Animal-Free Burger on a different, but equally delicious journey into the world of homemade veggie burgers! Something a little out of the ordinary always delights! Makes approx. 12 cups batter
How To Make: ORIGINAL ANIMAL-FREE BURGER
ORIGINAL ANIMAL-FREE BURGER Dried split green peas, lentils, barley, rice and oats mixed with herbs and spices. Refrigerated overnight, then formed into patties and baked. Packed in containers for you to use when needed. Either microwave or dry-fry with lid-to-skillet, to heat and serve. Tired of mushy veggie burgers? Try these! Makes approx. 11 cupsContinue reading “How To Make: ORIGINAL ANIMAL-FREE BURGER”
ANIMAL-FREE SOUS-CHEF™ 