Lily’s Vegan Duck ala Sharon Does it taste and texture like animal duck? I never had animal duck, so dunno. Steve used to order Peking Duck whenever we went Chinese if it was on the menu. One thing I do know is it wasn’t gamey. Tender, delicious, seasoning appropriate for duck. Subtle, should please allContinueContinue reading “Lily’s Vegan Smoked Duck ala Sharon”
Category Archives: ORANGE, LEMON, LIME
Beefless Tips And Collards For Africa
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!ContinueContinue reading “Beefless Tips And Collards For Africa”
Pickled Orange Rind Sticks
Pickled Orange Rind The last time I made orange rind strips I did so for drying purposes. When dried I packed them up, stored them at room temperature and saved them for future use. They were good and, in a liquid, reconstituted to a nice chew. Steve brought a few big oranges home last weekContinueContinue reading “Pickled Orange Rind Sticks”
Making Orange Rind Matchsticks
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. All it involves is removing the pithe (white part of the orange peel) from theContinueContinue reading “Making Orange Rind Matchsticks”
Best Lime Squeeze
Limes are difficult to squeeze. Even when you firmly roll them on the counter under your hand to loosen the membranes they, unlike the lemon, do not respond as well. If you have a microwave this is what to do: First wash the lime. Next, on the side of the lime make about a 3/4ContinueContinue reading “Best Lime Squeeze”
Thick Lime Cream Sauce – how to make
THICK LIME CREAM SAUCE A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes! Makes 2-1/3 cups 3/4 c. Rich’s RICHWHIP Non-Dairy Topping, thawed and whipped into firm peaks 12.3 oz. pkg. extra firm silken tofu, rinsed and broken into smaller piecesContinueContinue reading “Thick Lime Cream Sauce – how to make”
STRAWBERRY MIMOSAS
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 haveContinueContinue reading “STRAWBERRY MIMOSAS”
WASH BEFORE YOU ZEST
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.
SHARON’S ORANGE TEA
SHARON’S ORANGE TEA Vodka, Marsala wine and champagne over ice with fresh squeezed orange juice. Skewered with fresh lime and pitted sweet red Bing cherries! Cheers! Makes 1 For each Sharon’s Orange Tea: tall glass with ice cubes 1 shot vodka 1 shot Marsala wine 3 shots fresh squeezed orange juice, strained to remove pulpContinueContinue reading “SHARON’S ORANGE TEA”
SQUEEZING LEMONS AND LIMES
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 yourContinueContinue reading “SQUEEZING LEMONS AND LIMES”
LEMON OR ORANGE ZEST
LEMON OR ORANGE ZEST The zest of a lemon/orange is the outer most layer of the peel (skin) of the lemon without any white part that is found underneath the peel (the pith). If you have a very sharp potato peeler, you can peel the zest off with that, if not, use a sharp knifeContinueContinue reading “LEMON OR ORANGE ZEST”
FRESH SQUEEZED ORANGE JUICE
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.
CUBING | SEGMENTING GRAPEFRUITS AND ORANGES
CUBING | SEGMENTING GRAPEFRUITS AND ORANGES Years ago, everybody segmented their oranges and grapefruits when serving them in a dish, in other words, when they weren’t peeling it and eating it out of hand. To segment orange: Peel entire orange, removing all of the white coating under the peel. Using a small sharp knife, run theContinueContinue reading “CUBING | SEGMENTING GRAPEFRUITS AND ORANGES”
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”
ANIMAL-FREE SOUS-CHEF™© 