ANIMAL-FREE IS YOUR ANCHOR. Chef Sharon Lee Davies-Tight Guides Professional & Home Chefs In The Preparation & Execution Of Her 5 STAR Animal-Free Cuisine!
When I was young, we lived in an Italian neighborhood. Back then there were no raw items on the pizza. The mushrooms were canned and the onions and peppers sauteed. Years later when pizza became more of a fast food, the veggies were applied to the pizza raw. They also used a lot more oil.Continue reading “Mushroom Veggie Pizza Topping”
TVP CRUMBLE Looking for a simple easy to make beef-style crumble that can also pass as a pork or turkey crumble? TVP is ready to impress! Lots of uses, so Use AWAY! Makes 2 cups
Tofu Cheese And Egg Shreds Deconstructed is what some might call it. I call it tasty and texturally satisfying- like cheese and egg! Serve warm or cold! Serve on breakfast toast with a slice of breakfast sausage or as shown below. Makes 5 servings Vacuum packed tofu usually made for restaurants because they deep-fry betterContinue reading “Tofu Cheese And Egg Shreds”
HALF AND HALF BREADCRUMBS
PAN-FRIED ZUCCHINI AND YELLOW SQUASH Pan-fried green and sweet red peppers and onions with zucchini and yellow summer squash. Use as a side dish or as a topper for rice or potato, or in Zucchini And Peppers Fajitas. Or serve over JUST EGG scramble for breakfast! Makes 6 cups
You know those huge, thick broccoli stalks that are attached to fresh broccoli? DON’T THROW AWAY THOSE LONG BROCCOLI STALKS This is what I now do with fresh broccoli that comes with long stalks. Since I don’t like the texture feel of raw broccoli buds, unless they’re used as dippers in a creamy dip, andContinue reading “Don’t Discard Broccoli Stalks”
SmokeHouse Almond Tofu Topper Tofu cubes tossed with cracker meal made from Gluten-free SmokeHouse Almond Crackers by Blue Diamond, then baked till crispy! Top a salad, add to soups or chilies, use as the protein source in pita pouch sandwiches, tortilla wraps and tacos, in potato and/or macaroni salads or serve as a snack! Get creative.Continue reading “AFC SmokeHouse Almond Tofu Topper”
A great-tasting and great-textured crouton. Sweet, salty, peppery and eggy! Use over salads, in soups or as a delicious snack. You may think of other uses. Experiment! Makes about 2 cups
SLOPPY SOMETHING Sloppy Something is really SOMETHIN’ Sloppy Something wasn’t expected to be really SOMETHIN’. But Sloppy Something wanted more than Something. So Sloppy Something turned Something into REALLY SOMETHING’! Makes 5 cups
FRESH MUSHROOM SAUTE TOPPER Fresh mushroom, green pepper and sweet onion sauteed in extra virgin olive oil. Seasoned with garlic and smoked paprika! Simple yet delicious! Makes enough for 8-12 toppers or serves 4 – 6 as a side dish 2 T. extra virgin olive oil 1 c. diced sweet onion, 3/8 inch squares 1Continue reading “AFC Fresh Mushroom Saute Topper”
OLD BAY BAKED TOFU CUBES Makes about 4 cups, depending on size Preheat oven to 300 degrees 2, 14 oz. containers water-packed extra firm tofu – rinse, pat dry, then wrap in cloth towels and place a brick or heavy object on top to press for about 1 hour – when ready, cut the blocksContinue reading “OLD BAY BAKED TOFU CUBES”
CANDIED EVERYTHING CROUTONS It’s a party crouton! Pick a salad of greens or a coleslaw and make everybody’s day by topping it with these candied bread croutons. They’ll rave and you’ll be the star of any gathering! They taste like they were grilled over an open-flame – a little marshmallow taste as well! Serves 7
ALMOND WALNUT CHOCOLATE CRUMBLE A salty, nutty, smoky sweet crumble to use as topping on desserts and hot or cold cereals, or simply as a light snack! Makes approx. 2 cups
Makes 1-1/2 cups crumbles
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 the size of the crumble ClipBoard: Beyond Beef products right now are expensive. Lightlife is less expensive. I decide I want the flavors and textures of both in one crumble.Continue reading “Lightlife Beyond Crumble”
WALNUT PASTEY CRUMBLES Walnuts sweetened with brown sugar, then flavored with hickory smoke, vanilla and salt. Processed till pasty crumbly! Serve on top of desserts, salads or spread on your favorite toasted breads. Makes 1 cup
Okay, so this is a new one for most of you, maybe all of you. I bought a second pepper mill just so I could fill it with dried soy bacon bits and grind them onto whatever I want. It keeps me from experiencing the hard bits to the teeth and gums and allows forContinue reading “FRESH GRIND SOY BACON BITS”
ALMOND CHOCOLATE COCONUT COFFEE CRUMBLE Top a slice of oatmeal breakfast pie or any hot cereal in a bowl. Top your favorite cake, pudding or ice cream; sprinkle onto the whipped topping on your favorite dessert. Or, eat it a teaspoon at a time as a snack right from the jar! Makes approx. 3-1/2 cups
SMOKED GINGER BEER WALNUTS Delectable morsels of pure pleasure. How did I live without these? A delicacy for sure, yet made from a common nut that most people overlook. Makes 2 cups
SMOKY CANDIED CIDER WALNUTS Everyone will be impressed by these delectable smoky sweet nut meats! Perfect topper or snack. You’ll want to triple or quadruple this recipe! Makes 1 cup 1/3 c. apple cider 1/3 c. dark brown sugar 1/4 t. pink Himalaya salt sev. twists fresh black pepper grind light sprinkling powdered ginger a fewContinue reading “Smoky Candied Cider Walnuts”
Originally posted on THE ANIMAL-FREE CHEF™ :
YVES BACON-GARLIC CRUMBLE This will be a conversation starter around any table or at any event that serves food. An exciting, new, nothing like it condiment that turns palates! Makes 1-3/4 cups 1 pkg. Yves [Canadian] Veggie Bacon slices, cut into squares 10 peeled garlic cloves 1 tight handful…
BLACK RUSSIAN CROUTONS Bakery-style black bread makes superior croutons for soup or salad. Why not give it a try next time you see some authentic Russian black bread! Makes as many as you want preheat oven to 250 degrees 1/2 loaf bakery-style Russian black bread or pumpernickel, cut into 1/2 inch cubes Place cubes onContinue reading “BLACK RUSSIAN CROUTONS”
FRESH BREAD CRUMBS. Many of you have blenders and/or food processors and will make your fresh bread crumbs in that. For those of you who don’t have either, here’s another efficient way to make them: Shred partially frozen French or Italian bread over very large holes of a vegetable grater, using firm pressure and long strokes. The breadContinue reading “FRESH BREAD CRUMBS”
MAKING NUT CRUMBLES
ANIMAL-FREE SOUS-CHEF™ 