Category Archives: HOW TO MAKE

BURNT HOME FRIES – 2 versions

BURNT HOME FRIES Boiled yellow potatoes, pan-fried with an herb-spice mix in a light sesame seed oil till crusted and burnt on most surfaces with tender centers. Plus SESAME BARBECUE HOME FRIES made from leftover Burnt Fries, or you may want to do the barbecue from the beginning. One is a breakfast dish, the otherContinue reading “BURNT HOME FRIES – 2 versions”

Quinoa Walnut Sausage Burgers

QUINOA WALNUT SAUSAGE BURGERS Another homemade burger recipe for those who want a less expensive burger, or for those who just like to make their own now and again. Low fat, nutrient dense is a good way to go. Makes approx. 6-1/2 cups burger batter

Make A Veggie Dog More Healthy

Okay, let’s do it. Make the veggie dog more healthy while at the same time up-ticking the price by making it gourmet-style, downtown-style, country-club accessible. But it needs to be worth it to justify the price. This is – if done as instructed. You can use any veggie dog or sausage you want. Any bunContinue reading “Make A Veggie Dog More Healthy”

EVER PUT MAC SALAD ON A SANDWICH?

AFC VEGAN HAM AND EGG MACARONI SALAD You can’t get much better than this. Lots of new techniques applied to an old-time favorite salad. Macaroni has a new place in the heirarchy of pasta salads. You don’t even need the dressing, in fact some of you will want to forego it. Or, half with dressing,Continue reading “EVER PUT MAC SALAD ON A SANDWICH?”

Carob Cookie Cider Pie Crust

CAROB COOKIE CIDER PIE CRUST How many times do we regret the pie crust, whether made by us or not? Not this time. Not this crust! Makes 1 pastry shell for 9 inch pie plate

THE SOFT MELT

All grilled cheese sandwiches don’t have to meet the melt requirement, whereby the cheese oozes and drips. Sometimes, hot and soft is just as acceptable, especially when using a thicker sliced cheese. Bring it to room temperature before pan-grilling it and soft will be just as enjoyable. To help bring the internal temperature of theContinue reading “THE SOFT MELT”

Oven-Roasted Pablano Peppers and Hatch Chilies

OVEN-ROASTED PABLANO PEPPERS AND HATCH CHILIS 1-1/4 lbs. fresh pablano chilies, or 4 X-lg., washed and drained 1-1/3 lbs. fresh hatch chilies, or 10 lg. (also called green chilies), washed and drained Place all peppers on wire rack over large baking sheet. Bake in preheated 400 degree oven for 45 minutes, turning once halfway through.Continue reading “Oven-Roasted Pablano Peppers and Hatch Chilies”

BOILING FRESH ASPARAGUS

BOILING FRESH ASPARAGUS Although I often steam asparagus, especially when I’m looking for a crisper, bright green texture and appearance, the best way to make sure every nook and cranny of the tips are sanitized properly is to boil them. I know nobody likes to do that, but it does produce a cleaner, stronger asparagusContinue reading “BOILING FRESH ASPARAGUS”

The Homemade Sauerkraut Is Finished

I packed up the sauerkraut on March 3rd, 2018 and stopped the fermentation by refrigerating it on the 1st of April 2018. Although I expected the flavors to stay the same after refrigeration, they did deepen somewhat in acidity since I refrigerated it. Nice though, not too acidic. In fact, I would call this mincedContinue reading “The Homemade Sauerkraut Is Finished”

Making Minced Sauerkraut

  You don’t have to be Slavic, Germanic or Baltic to like sauerkraut, even though I’m all three and then some. Doesn’t everybody like sauerkraut? The big news to me recently was that sauerkraut isn’t pickled. I just naturally assumed it was due to its pickled taste. No vinegar though, just fermented cabbage. More bigContinue reading “Making Minced Sauerkraut”

How To Make Fried Tofu Planks

  HOW TO MAKE FRIED TOFU PLANKS I don’t deep fry anything. I don’t like the dangers it presents in a small living space, but also the high fat content. I reserve my deep fry cravings (if you can call them that) for eating out. This is, however, one of the ways I pan-fry tofuContinue reading “How To Make Fried Tofu Planks”

Cooking Red And Brown Rice

RED: 3 c. water 2 t. salt 2 c. rinsed red rice Bring to boil in saucepan. Cover tightly, reduce heat to low and cook 30 minutes. Remove from heat and fluff. The original recipe on the package calls for 1-3/4 cup water for 1 cup rice. Now that I’ve done it two ways. IContinue reading “Cooking Red And Brown Rice”

AFC 5 SPICE – how to make

AFC 5 SPICE – HOW TO MAKE All you need is an electric coffee bean grinder and 5 spices. 5 Spice is somewhat like curry. Everybody who uses it has their own combination and amounts of spices they prefer. This is mine! Hope you like it! Makes a little more than 1/4 c.

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”

Making Powdered Herbs

Normally we don’t garnish with dried herbs, because the rough feel on the mouth throws the texture achievement of the entire dish into chaos. However, there is a way to utilize the potency of a dried herb by turning it to powder. We use paprika, cinnamon, nutmeg et al as garnish and they’re all powdered.Continue reading “Making Powdered Herbs”

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 cups

Whip Topping, how to make

To date, Rich’s is the only company I’m aware of that sells dairy-free soy-based liquid that can be whipped into the equivalent of dairy whipped cream. Check out their website to see where you can purchase it. It’s sold frozen, so look in the frozen foods department of your grocery store. All you do isContinue reading “Whip Topping, how to make”

How To Make: EASY CHOCOLATE MOUSSE

EASY CHOCOLATE MOUSSE Chocolate Mousse can’t get easier than this. Perfect for restaurants that want to serve a small, elegant dessert, requiring little time and only two ingredients. Your dining guests won’t believe this mousse isn’t made from egg whites in the French tradition! Makes as much as you want Rich’s Whipped Non-Dairy Topping, IContinue reading “How To Make: EASY CHOCOLATE MOUSSE”

How To Make: PICKLED ROASTED YELLOW PEPPERS

PICKLED ROASTED YELLOW PEPPERS Sweet yellow peppers roasted with extra virgin olive oil, then packed in jars with apple cider vinegar, fresh sprigs of rosemary, garlic and whole cloves. Use as a side dish condiment, on sandwiches, in salads (potato, bean, rice, pasta, greens) or in hot rice or bean dishes! Versatile and delicious! PicklesContinue reading “How To Make: PICKLED ROASTED YELLOW PEPPERS”

HOW TO MAKE : ANIMAL-FREE TARTAR SAUCE

 ANIMAL-FREE TARTAR SAUCE A quick, delicious tartar sauce made with soy sour cream, spicy brown mustard and dill pickle relish! Use on veggie sandwiches and veggie and soy chicken burgers! Makes 1-1/4 cups

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: MEATLESS GOLUMPKI (STUFFED CABBAGE)

MEATLESS GOLUMPKI (stuffed cabbage) Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce! Makes 14 cabbage rolls

How To Make: HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24

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”

How To Make: LEMON HORSERADISH SAUCE

LEMON HORSERADISH SAUCE with chopped parsley, roasted peppers, garlic and tarragon!  Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven!  Makes 2-1/2 cups

How To Make: EGG-FREE HOLLANDAISE SAUCE

EGG-FREE HOLLANDAISE SAUCE A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce!  Makes a little more than 1 cup

How To Make: SWEET AND SOUR MUSTARD SAGE SAUCE

SWEET AND SOUR MUSTARD SAGE SAUCE This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce! Makes 3-1/2 cups