AFC MINESTRONE SOUP Fresh veggies, canned veggies and canned beans with soy protein simmered in a light tomato broth seasoned with garlic, fennel, basil, caraway
An easy appetizer for restaurant or home. ROASTED TOMATO JAM Plain roasted cocktail tomatoes. Spread on toast or use as a base for toasted pizzas!
APPETIZER ROASTED GRAPE TOMATO Slow-roasting grape tomatoes brings out the tomato flavor. Pack with grape seed oil in jar with salt and garlic. Serve over
LIGHTLIFE BEYOND CRUMBLE BEYOND and LIGHTLIFE beef and sausage crumble. Use as topping for pasta dishes, pizza, salads, tacos! Makes about 4-5 cups depending on
For years I cut the tops and the bottoms off of tomatoes, then cut the pieces from both that were usable minus the stem parts.
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
SHARON’S MANICOTTI This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products.
RED AND WHITE LASAGNA Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato
SWEET AND SOUR BAKED BEAN SOUP Making soup absent animal broth is not difficult but it’s different. We use veggie bouillons, or combine veggie, bean
OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add
Originally posted on CALLING ALL CHEFS!:
TOMATO CARROT HERB SOUP for restaurants Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil,…
AFRICAN CRICKET CHILI – therapeutic too A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with
AFC Coral Horseradish Sauce BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.
BLOODY SHARONS After a long day on our Saturday which is really Monday, we woke up on Tuesday, which is really our Sunday not wanting
SHARON’S BAKED ZITI Layers of mushroom and roasted pepper garlic and fennel tomato sauce, cooked ziti pasta and Tofutti soy ricotta and cream cheese combined
STEVE’S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups
TOMATO, VEGGIE, HERB AND SPICE SOUP Served with orzo pasta. Simply made and simply delicious! Grape leaves, a surprising addition. A soup designed 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
TOMATO RICE STEW for restaurants with cabbage, baby carrots, baked beans and roasted peppers. Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy!
Seeding a tomato actually means removing the seeds with the pulp, leaving the skin and the fleshy part attached to the skin. In other words,
SEEDING CANNED TOMATOES. Hold each tomato (one at a time) under cold, slowly running water. Slit lengthwise with your thumb nail. Open tomato; pull pulp up
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
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