aka Miso Cabbage Soup This is a how-to-soup, so you’re not left with any questions . Keep availed in your brain what you learn from it. Miso doesn’t dominate and neither does any other individual or group of ingredients. It’s a feel good soup that starts you out on a happy lose or gain weight adventure, or if you’re stable inContinueContinue reading “Cabbage Soothie Soup”
Category Archives: CARROTS
Pecan Prune Carrot Cookies
PECAN PRUNE CARROT COOKIES I made two forms of cookie: one rustic, drop by teaspoon on the baking sheet, and the other more refined, rolled in palm then placed on the sheet. They both taste the same. If you want a bakery-style look, then roll them, if a homemade look, drop them. I varied bakingContinueContinue reading “Pecan Prune Carrot Cookies”
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”
DELIGHT SOY NUGGET RAMEN EXTRAORDINAIRE
DELIGHT SOY NUGGET RAMEN Soy chicken nuggets, sweet onion strips, and fresh carrot ribbons simmered in a garlic tarragon coriander broth with millet and brown rice Ramen by Lotus Foods. Ramen Extraordinaire!! The finest of the fine! Makes 8-1/2 cups 2 c. Delight Soy Chicken Nuggets, sliced thin 8 c. water 3 t. salt 1/2ContinueContinue reading “DELIGHT SOY NUGGET RAMEN EXTRAORDINAIRE”
AFC Tofu Chicken Noodle Soup
Tofu Chicken Noodle Soup Shredded tofu acts as chicken and noodle in one, which means lower in carbs! Celery, cabbage, onion and carrot steeped with shredded hard tofu in a garlic, basil and tarragon broth flavored with Spice Time Imitation Chicken Bouillon powder! Perfect match for all ingredients! Makes 14 cups 10 c. water 1ContinueContinue reading “AFC Tofu Chicken Noodle Soup”
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 perContinueContinue reading “AFC MINESTRONE SOUP”
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 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 Make spiced barley: 2-1/2 c. water (do not salt water)ContinueContinue reading “AFC EARTH BURGER”
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! MakesContinueContinue 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.ContinueContinue reading “Sweet And Sour Baked Bean Soup”
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”
TOMATO CARROT HERB SOUP for restaurants
African Cricket Chili – therapeutic too
AFRICAN CRICKET CHILI – therapeutic too A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice! MAKES 24 cups Make the black rice > 2 c. black forbidden rice, rinsed till water runsContinueContinue reading “African Cricket Chili – therapeutic too”
Stewed Tomato Bean Pot – cooking with large cans
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use. We’ve selected the following: I’m going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done. 102 oz. can Dunbar’s Sweet Bell PepperContinueContinue reading “Stewed Tomato Bean Pot – cooking with large cans”
BIRD SOUP?
BIRD SOUP? That’s what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups Prep your veggies first: 1 lg. red onion, cut into 1/2 inch squares 1 lb. fresh beets, peeled and cut into 1/2 inch cubes 1 lb. baby carrots, cut from end toContinueContinue reading “BIRD SOUP?”
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 3 T. corn oil 4-6 sm. yellow onions, diced into ½ inch squares 4 c. fresh cut green cabbage, ¾ inch squares 1 t. salt 2, 14.5 oz. cans sliced carrots includingContinueContinue reading “SLOPPY JOE CHILI BEAN SOUP”
TOMATO, VEGGIE, HERB AND SPICE SOUP
TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed for restaurants! Makes 32 cups 106 oz. can whole Italian peeled tomatoes in tomato puree with basil leaf; yes, you read it correctly, it’s 106 oz. (I used San Marzano brand); cut tomatoesContinueContinue reading “TOMATO, VEGGIE, HERB AND SPICE SOUP”
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 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureedContinueContinue reading “TOMATO CARROT HERB SOUP for restaurants”
24 CARROT GOLD
Want to try a new featured side dish vegetable at your restaurant? Try the best carrots you’ve ever tasted. JUICY CARROTS!
MATCH STICK CARROTS, HOW TO MAKE
MATCH STICK CARROTS, HOW TO MAKE Peel carrot; cut off ends. Cut whole carrot crosswise into 1-1/4 inch lengths. Now, keeping carrot on its side, use a sharp, broad, sturdy knife to slice lengthwise into 1/8 inch thick slabs. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inchContinueContinue reading “MATCH STICK CARROTS, HOW TO MAKE”
CARROT RIBBONS, HOW TO MAKE
CARROT RIBBONS, HOW TO MAKE If you’d like a more delicate textured carrot in your salads, try this method instead of grating or shredding. Wash carrot. Cut off both ends. Using a potato peeler, swipe the carrot from tip to tip using light strokes, turning the carrot a bit after each swipe, producing long, thinContinueContinue reading “CARROT RIBBONS, HOW TO MAKE”
ANIMAL-FREE SOUS-CHEF™© 