Riced Cauliflower And Tofu Scramble

RICED CAULIFLOWER TOFU SCRAMBLE Use as hot breakfast egg and hash brown replacement dish. Or, spread on a rustic whole grain or Russian black bread sandwich. Or, hollow out and stuff tomatoes, large or small, and serve as appetizer (cocktail or cherry tomatoes) or as main dish salad (large tomato)! Served with a savory animal-freeContinue reading “Riced Cauliflower And Tofu Scramble”

Fat-Free Pickle Juice Mayo

Originally posted on FAT-FREE CHEF™ :
FAT-FREE PICKLE JUICE MAYO Get the creamy textures of veg mayo absent the fat. Plus more flavor and sing than animal or animal-free mayo. If you love pickles, you’ll love this. Imagine the money saved by finding a use for what you normally throw away. Some will say the juice…

Baked Veg Cheese And Veal Cannelloni

BAKED VEG CHEESE AND VEAL CANNELLONI We use the other white plant meat for this fine American-Italian casserole. Veg veal! I think I’ve had veal once or twice aside from a luncheon sandwich meat called veal loaf back in the long ago days. I recall it not having much flavor – not the loaf thatContinue reading “Baked Veg Cheese And Veal Cannelloni”

Saffron Pickle Juice Dressing

SAFFRON PICKLE JUICE DRESSING Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES. Makes 3-3/4 cups

PICKLED GINGER STICKS

Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too. Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. MakeContinue reading “PICKLED GINGER STICKS”

PICKLE POT BEANS

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups

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”