BEEFLESS TIPS AND COLLARDS FOR AFRICA The universe won’t hand over it’s plant-eating animals to satisfy the African flesh and blood lust. Oh my God these collards are animal-free? No way! Special recipe designed for Africa with a conscience – Africa forever in my soul! I didn’t have to eat you! Thank God for that!Continue reading “Beefless Tips And Collards For Africa”
Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW: STOVE-TOP SCALLOP POTATOES AND APPLES Potatoes, apples, almond milk and a few flavorings make this stove-top scallop potato and apple dish reach all the high notes! No accompaniments needed today! Serves 6 2 c. ALMOND BREEZE 30 calorie per 8 oz. unsweetened ORIGINAL almond milk 2 T.…
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 STRAWBERRY ROASTED PEPPER JAM If you want to impress your guests, this is the way to do it. Fresh strawberries, roasted peppers in dry red wine and brown sugar with a little wine vinegar to help in the preservation process and you’ve got a winner! It makes a lot and doesn’t cost much, butContinue reading “AFC Strawberry Roasted Pepper Jam”
SOFT-CRUSTED FRESH NECTARINE PIE A new way to consider pie crust. Why not add a bit of air? Fresh sliced nectarines with coriander and lime baked in a spicy orange soft-crusted pie. Youch!! Makes 1, 9 inch pie with top and bottom crust
RED VELVET CHIFFON CUPCAKES My first attempt at using boxed cake mix minus the eggs was a success. Substitute applesauce for the oil and JUST EGG made from plants. I also added 2 teaspoons of baking soda. A little lighter and more airy than bakery style. Filled with a cocoa and maraschino cherry cream toppingContinue reading “AFC Red Velvet Chiffon Cupcakes”
SMOKY BLUEBERRY BEET PRESERVES Fresh blueberries combined with beet juice, grape and cranberry juices, Balsamic vinegar, sugar, liquid smoke and a bit of orange. Why buy your jams and preserves to serve at your restaurant, when it’s so much easier and tastier to make your own – less expensive too! Be unique, your customers willContinue reading “Smoky Blueberry Beet Preserves”
SMOKY CHERRY BALSAMIC SAUCE When you find a sauce that can be used with savory plus sweet dishes, and both applications produce moans of pleasure from your guests, then you’ve hit a culinary jackpot! Smoky Cherry Balsamic Sauce is one of those rare sauces! Makes 6 cups
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”
MAKING ORANGE RIND MATCHSTICKS The next time you peel an orange to eat, save the peel, especially if it’s a thick peel. Why waste all that flavor when you can prepare it to use as a condiment/seasoning/flavoring in many dishes.
Steve told me how to do this years ago. He discovered it by accident, trying to keep bananas from rotting so quickly. It works every time. I don’t know the science behind it, but the proof is in the result. This is what you do: When you bring a bunch of bananas home from market, ratherContinue reading “Preserving Bananas”
Your Fruit Is Covered With Nasty Pesticides: Scientists Have Discovered the Best Way to Wash Them Off Kate Sheridan,Newsweek Wed, Oct 25 2:45 PM EDT A common kitchen product could supercharge fruit-washing protocols. A new study, published in the Journal of Agricultural and Food Chemistry on Thursday, found that baking soda could remove far more pesticide from the surfaceContinue reading “Removing Pesticides From Fruit”
At Tick Tock Tavern in Cleveland, Leslie often makes up special drinks for special customers. This one we titled Leslie’s Watermelon Mint Martini. Wow, so good, refreshing, soothing. In blender add: Stolichnaya vodka fresh watermelon (no rinds) fresh mint raspberry flavor ice Blend till frothy. Pour into martini glass. Garnish with fresh watermelon wedges andContinue reading “Leslie’s Watermelon Mint Martini”
This is an easy one. Tired of seeing your apple cubes and banana slices turn brown right before your eyes, before you’ve hardly finished cutting them? Here’s a solution that works. Combine the juice of 1-2 oranges (fresh) in bowl with a strong sprinkling of turmeric. Stir to dissolve. Then as you cut the fruit,Continue reading “Discoloration Prevention”
Okay, it’s that time of week again. Our day off. I stuck with the juicing. I’m not quite organized with it, and I’m not even sure if I want to be so structured that I begin to resent it. Let me just say that I’m juicing, not every day, but close. We don’t always haveContinue reading “STRAWBERRY MIMOSAS”
If you don’t wash your oranges and lemons before zesting them, and by wash I mean a thorough rub under running water, then you’re feeding your customers poisons through pesticides. Nobody wants neurotoxins served up on their savory and sweet dishes.
PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups
BAKED MCINTOSH APPLESAUCE McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie! And no added ingredients. Just apples. How good is that? Makes 2-1/2 cups
SQUEEZING LEMONS AND LIMES Always squeeze lemons and limes into a cup or bowl, then remove the seeds and add juice to the recipe. If squeezed into the hand to let the juice run through the fingers, the possibility always exists that a seed will slip through too, unbeknownst to you, until one of yourContinue reading “SQUEEZING LEMONS AND LIMES”
SEEDING AN AVOCADO. Using a long, sharp knife, cut lengthwise (from tip to tip) all around the avocado, through the skin and far enough into the meat to touch the seed. Insert blade of knife into the cut you’ve made, then twist the knife to separate the two halves. Take the knife and smack the sharpContinue reading “SEEDING AN AVOCADO”
FRESH SQUEEZED ORANGE JUICE. When called for in a recipe, please do not substitute frozen concentrate, bottled, or juice from a carton. Use only that which you squeeze from the orange yourself. Frozen orange juice and other premixed orange juices contain added vitamins that can be tasted in a recipe–especially when sauteing with it.