ALMOND CHOCOLATE COCONUT COFFEE CRUMBLE Top a slice of oatmeal breakfast pie or any hot cereal in a bowl. Top your favorite cake, pudding or ice cream; sprinkle onto the whipped topping on your favorite dessert. Or, eat it a teaspoon at a time as a snack right from the jar! Makes approx. 3-1/2 cupsContinueContinue reading “Almond Chocolate Coconut Coffee Crumble”
Category Archives: COCONUT
HOW TO MAKE 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 Preheat oven to 375 degrees Filling: YouContinueContinue reading “HOW TO MAKE RED AND WHITE LASAGNA”
AFC DRY SEED BOUILLON
AFC DRY SEED BOUILLON Get out your coffee grinder and clean it up – no coffee grounds visible in the well, not even one. We’re going to grind and pulverize some seeds, then make a mix out of it, to use in a variety of applications – for home or restaurant. Makes approx. 8-1/2 cupsContinueContinue reading “AFC DRY SEED BOUILLON”
SESAME PRUNE SAUCE
SESAME PRUNE SAUCE Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious! Makes 4-1/2 cups 14 oz. can Roland’s Classic Coconut Milk (high fat content is why we use Roland’s – thick is what we want), at room temperature 1 c. shelled walnuts 1 t. sea salt 12.3 oz. Silken extra-firm tofu,ContinueContinue reading “SESAME PRUNE SAUCE”
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”
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 6 lb. 6 oz. can stewed tomatoes 1 lb. baby carrots 1 sm. green cabbage, outer leaves removed, cored and cut into 1ContinueContinue reading “TOMATO RICE STEW 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!
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 2, 14 oz. can Roland Classic Coconut Milk 1/3 c. extra virgin olive oil 1/2 t. salt Before you start you needContinueContinue reading “How To Make: HOMEMADE ANIMAL-FREE BUTTER THAT MELTS”
TOASTING COCONUT
TOASTING COCONUT 1/2 c. sweetened flaked coconut This process is going to happen quickly, so be prepared to act fast. Have an empty bowl near the stove that you can grab quickly. Place coconut evenly in dry skillet. Shaking the skillet evens out the coconut better than using a spoon to start. Turn heat toContinueContinue reading “TOASTING COCONUT”
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 Preheat oven toContinueContinue reading “How To Make: COCONUT LENTIL ANIMAL-FREE BURGER”
ANIMAL-FREE SOUS-CHEF™© 