BOILED CAULIFLOWER

BOILED CAULIFLOWER During the hot months many of us want to limit using the oven for roasting cauliflower, yet we still want the cauliflower. Why not boil it instead? Comes out great! Easy to make and use! Serves 6 sides

AFC Stove-Top Scrambled Tofu Stuffing Pie

STOVE TOP SCRAMBLED TOFU STUFFING PIE Multi-grain oat bread, soaked with water seasoned with garlic, turmeric, ginger and poultry seasoning, then twisted and pinched into pot with sauteed celery, sweet onion and tofu cubes. A simple stuffing with simple seasonings, put together in a slightly different arrangement to produce an extraordinary achievement! Stove-top or baked. Both great!Continue reading “AFC Stove-Top Scrambled Tofu Stuffing Pie”

AFC Red Velvet Chiffon Cupcakes

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”

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?”

Veggie Pot Beans Knife And Fork Sandwiches

Baked beans aren’t just for service as main or side dish. They make good sandwiches too. Make your own baked beans or use canned. I made a deluxe knife and fork sandwich using a recent VEGGIE POT BEANS recipe I developed. Over the top. It sure was good though. To start you have to haveContinue reading “Veggie Pot Beans Knife And Fork Sandwiches”

Roasted Red Skin Potato And Cauliflower

ROASTED RED SKIN POTATO AND CAULIFLOWER If you work in a restaurant and are accustomed to deep frying your side dish potatoes, think roast. Low calorie, low fat, high flavor and texture properties! Your customers will want these for the main dish. So why not offer a main dish and a side dish option? AlsoContinue reading “Roasted Red Skin Potato And Cauliflower”

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”

Creamy-Style Frozen Veggie Soup

CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates – in this case mushroom base and poblano pepper concentrate – plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended forContinue reading “Creamy-Style Frozen Veggie Soup”

Fat-Free Roasted Red Skin Potatoes

Originally posted on FAT-FREE CHEF™ :
FAT-FREE ROASTED RED SKIN POTATOES Cubes of red skinned potatoes tossed with a dry rub and roasted to achieve crispy outsides and soft insides. Smoky Sweet Savory bite delights! The Versatile Almighty Red Skin Potato! Makes about 7 cups roasted cubes 3-1/2 to 4 lbs. red skin potatoes, or 9…

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.

Twice Cooked Skillet Potatoes – using leftover baked potatoes

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don’t serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups

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

Soft-Fri Saffron Potatoes And Corn – two way

SOFT-FRI SAFFRON POTATOES AND CORN – two way For restaurants with leftover baked potatoes  – or home chefs who want to uptick your skillet potatoes – try this version of home fries and/or potato salad. It works great! Makes 9 cups Bake potatoes: 2-1/2 lbs. russet potatoes – the kind you find in the groceryContinue reading “Soft-Fri Saffron Potatoes And Corn – two way”

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”

GRILLED ALMOND BUTTER PUB SANDWICH

GRILLED ALMOND BUTTER PUB SANDWICH Perfect blend of taste sensations. Great on all breads – even raisin. So easy, so good. Perfect Pub fare! An ice-breaker, conversational sandwich! Makes 1 or 2, depending on size of bread (square or deli size)

HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, leftover baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I’ve ever tasted! Makes 24 cups

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup! MakesContinue reading “WILD NOODLE SOUP”

VEG SAUSAGE & PINEAPPLE GREEK PITA

VEG SAUSAGE & PINEAPPLE GREEK PITA Fried Veg sausage crumbles, fresh spinach and fried pineapple on grilled Greek Pita flatbread spread with chipotle mayo and beer mustard! A ‘take it to the bank’ sandwich! Makes 1 sandwich

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

PINEAPPLE PINE NUT DRESSING

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