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 BOILED CAULIFLOWER 1 head fresh cauliflower, cut stalk off flush with bottom, remove leaves, wash,ContinueContinue reading “BOILED CAULIFLOWER”
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 otherContinueContinue 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 AFSC ClipBoard: I didn’t freeze these burgers, so I can’tContinueContinue reading “Quinoa Walnut Sausage Burgers”
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 bunContinueContinue 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,ContinueContinue 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 Cookie Pie Crust: Preheat oven to 375 degrees 1-1/2 c. unbleached all-purpose flour 1 t. pink Himalayan salt or lessContinueContinue reading “Carob Cookie Cider Pie Crust”
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 theContinueContinue 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.ContinueContinue 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 asparagusContinueContinue reading “BOILING FRESH ASPARAGUS”
Cooking With Ramps
1 bunch fresh ramps – wash and trim as you would scallions 1-2 T. extra virgin olive oil salt and pepper to taste Slice white parts of ramps thinly and green parts into 1/2 inch wide pieces. Heat skillet to very hot, add oil, salt and pepper, followed by ramps. Saute quickly, moving them aboutContinueContinue reading “Cooking With Ramps”
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 mincedContinueContinue 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 bigContinueContinue 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 tofuContinueContinue 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. IContinueContinue 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. the equivalentContinueContinue reading “AFC 5 SPICE – how to make”
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 seeContinueContinue 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.ContinueContinue 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 cupsContinueContinue reading “AFC DRY SEED BOUILLON”
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 isContinueContinue reading “Whip Topping, how to make”
How To Make: Black Rice
FORBIDDEN BLACK RICE Directly from the instructions on the package is the best way to cook this particular brand of Chinese black rice – LOTUS FOODS!. Makes 3 cups 1-3/4 c. water 1 t. pink Himalayan salt 1 c. black rice, rinsed and drained in wire mesh strainer Combine water, salt and rice in medium-sizeContinueContinue reading “How To Make: Black Rice”
HOW TO MAKE SCORCHED RICE
SCORCHED RICE What to do with the white rice you get at a Chinese restaurant? Don’t eat it there. Take it home and make a pan-fried rice dish to enjoy during the week! Makes almost 6 cups 2 T. liquid butter alternative 6 fresh sweet mini peppers, cored and cut into little chunks 2 stalksContinueContinue reading “HOW TO MAKE SCORCHED RICE”
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, IContinueContinue 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! PicklesContinueContinue reading “How To Make: PICKLED ROASTED YELLOW PEPPERS”
How To Make: BAKED MCINTOSH APPLESAUCE
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 Preheat oven to 350 degrees 3 lb. bag McIntosh apples 1/4 c. water Wash apples, then cut a thinContinueContinue reading “How To Make: BAKED MCINTOSH APPLESAUCE”
CARROT RIBBONS, HOW TO MAKE
CARROT RIBBONS, HOW TO MAKE If you’d like a more delicate textured carrot in your salads, try this method instead of grating or shredding. Wash carrot. Cut off both ends. Using a potato peeler, swipe the carrot from tip to tip using light strokes, turning the carrot a bit after each swipe, producing long, thinContinueContinue reading “CARROT RIBBONS, HOW TO MAKE”
LETTUCE PREPARATION
LETTUCE PREPARATION The best time to prep lettuce is when you bring it home from the market. But, if you can’t do it then, place in covered container or sealed plastic bag, and refrigerate till a more convenient time. To begin, purchase only fresh, crisp lettuce. Crisp means that the veins are filled with water.ContinueContinue reading “LETTUCE PREPARATION”
QUICK HOMEMADE BURGER BUNS
QUICK HOMEMADE BURGER BUNS Good burger buns are expensive and you don’t get many in a package. Take two slices of firm deli-size whole grain bread, or French/Italian bread. Use a large biscuit cutter, wide rimmed glass or can, to cut out circles the size of the veggie burger. Lightly toast and use. Or, lightlyContinueContinue reading “QUICK HOMEMADE BURGER BUNS”
FLOUR TORTILLAS, MAKING CHAR MARKS
FLOUR TORTILLAS, MAKING CHAR MARKS When making burritos or soft tacos, which require softening the tortilla in order to more easily roll or fold it, you can soften it plus add some char marks that give it a slightly charred taste. Here’s what you do: For an electric stove, turn your stove burner on tillContinueContinue reading “FLOUR TORTILLAS, MAKING CHAR MARKS”
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 1 c. soy sour cream (I used Tofutti brand) 1-2 T. spicy brown mustard 2 T. dill pickle relish 2 t. lightContinueContinue reading “HOW TO MAKE : ANIMAL-FREE TARTAR SAUCE”
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 pepperContinueContinue 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 Preheat oven to 375 degrees Rice: 3 c. water 1 t. saltContinueContinue reading “How To Make: MEATLESS GOLUMPKI (STUFFED CABBAGE)”
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 1 c. flour (Pillsbury’s Best All-Purpose Flour works best for homemade pierogi dough) 1/2 t. salt 1/3 c. cold water 1/2ContinueContinue reading “How To Make: HOMEMADE SAUERKRAUT PIEROGIS”
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”
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 cupsContinueContinue 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 2 T. extra virgin olive oil 2 T. margarine 2 c. unsweetened Coconut Almond Milk by Blue Diamond 2 t.ContinueContinue reading “How To Make: LEMON HORSERADISH SAUCE”
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 1/2 c. soy cream cheese (I used Tofutti brand) 2 T. juice of fresh lemon 1/4 t. turmeric tiny dash redContinueContinue reading “How To Make: EGG-FREE HOLLANDAISE SAUCE”
How To Make: BASIC NON-DAIRY WHITE SAUCE
BASIC NON-DAIRY WHITE SAUCE A basic white sauce using Rich’s Non-Dairy Creamer for all your savory white sauce needs! Makes 2-1/3 cups 4 T. margarine 16 oz. Rich’s Coffee Rich Non-Dairy Creamer (original), full strength – richwhip.com 1 t. salt 1 t. dry mustard 1/8 t. red cayenne pepper freshly ground black pepper 3/4 c. waterContinueContinue reading “How To Make: BASIC NON-DAIRY WHITE SAUCE”
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 3 c. unsweetened Almond Milk ½ c. water 1/3ContinueContinue reading “How To Make: SWEET AND SOUR MUSTARD SAGE SAUCE”
ANIMAL-FREE SOUS-CHEF™ 