ANIMAL-FREE IS YOUR ANCHOR. Chef Sharon Lee Davies-Tight Guides Professional & Home Chefs In The Preparation & Execution Of Her 5 STAR Animal-Free Cuisine!
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 bakingContinue reading “Pecan Prune Carrot Cookies”
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
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
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
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”
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 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 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”
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 beforeContinue reading “Old-Style Spaghetti Sauce”
Originally posted on CHEF DAVIES-TIGHT™ :
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…
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
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.
BIRD SOUP? That’s what you wanted? Well, here it is. Only without the bird. Better without the bird! Guaranteed. Makes 22 cups
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
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
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
CARROT RIBBONS, HOW TO MAKE
ANIMAL-FREE SOUS-CHEF™ 