These might look like rice cereal, but they’re really the new and improved breadcrumb replacement! GLUTEN-FREE RICECRUMBS Tired of the same old breadcrumbs made from bread? Want something with a little more crisp, a little more air, a little more stable? Try these easy delights wherever you use breadcrumbs. Don’t leave them out on theContinueContinue reading “Gluten-Free Ricecrumbs”
Category Archives: TOPPERS and CRUMBLES
Crisp Ricecrumbs
Crisp Ricecrumbs Unlike loose breadcrumbs, these ricecrumbs are more dense and ball up when processed with oil and garlic – a different but impressive texture change! Crisp Ricecrumbs Makes about 1-1/2 cups 2 c. CRISP RICE OVEN- ROASTED CEREAL by RALSTON 2 T. jarred chopped garlic 1/2 t. salt plus to taste 1/2 t. fineContinueContinue reading “Crisp Ricecrumbs”
Boiled Mushrooms Plus Green Olive Topper
Boiled Mushrooms Plus Green Olive Topper Top your favorite pasta and red sauce dish with these succulent animal-free morsels textured by nature to satisfy one’s appetite with plants and fungi – the perfect chew. From an evolution stance, to keep one from eating the young of unprotected species. To facilitate the thriving part of living. DesignedContinueContinue reading “Boiled Mushrooms Plus Green Olive Topper”
Fruit And Nut Crumble
Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
FRUIT AND NUT CRUMBLE You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish. Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top…
Cornflake Walnut Crumb Topping
Cornflake Walnut Crumb Topper – Makes about 1 cup 1 c. cornflakes- Pampa brand is animal-free and has a great crisp 1/4 c. walnut pieces 1/4-1/2 t. salt black pepper grind to taste 1/2 t. garlic powder 1/2 t. dry mustard 1/2 t. dried basil 1/2 t. granulated sugar 1 T. extra virgin olive oil 1- CombineContinueContinue reading “Cornflake Walnut Crumb Topping”
Mushroom Veggie Pizza Topping
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.ContinueContinue reading “Mushroom Veggie Pizza Topping”
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TVP Crumble
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 1 c. water 1/2 c. TVP (Textured Vegetable Protein) I used Bob’s Red Mill brand 1- Combine water and TVPContinueContinue reading “TVP Crumble”
Tofu Cheese And Egg Shreds
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 betterContinueContinue reading “Tofu Cheese And Egg Shreds”
AFC Half and Half Breadcrumbs
HALF AND HALF BREADCRUMBS The perfect bread crumb topping. You don’t even need to broil it. Just apply and serve whatever you’re serving it over. Plain Panko crumb mixed with fresh potato breadcrumbs, pan-fried in equal amounts of extra virgin olive oil and margarine. Salt and pepper to taste and that’s all there is toContinueContinue reading “AFC Half and Half Breadcrumbs”
AFC Pan-Fried Zucchini And Yellow Squash
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 2 T. extra virgin olive oilContinueContinue reading “AFC Pan-Fried Zucchini And Yellow Squash”
Don’t Discard Broccoli Stalks
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, andContinueContinue reading “Don’t Discard Broccoli Stalks”
AFC SmokeHouse Almond Tofu Topper
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.ContinueContinue reading “AFC SmokeHouse Almond Tofu Topper”
AFC Maple English Muffin Croutons
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 Preheat oven to 300 degrees 2 English muffins – stack evenly, then cut down from top using 7 even cuts, keeping the muffin inContinueContinue reading “AFC Maple English Muffin Croutons”
AFC SLOPPY SOMETHING
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 2 T. light sesame oil – I used ROLAND brand 1 c. diced sweet onion, 1/2 inch squares 1 c. packed gratedContinueContinue reading “AFC SLOPPY SOMETHING”
AFC Fresh Mushroom Saute Topper
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 1ContinueContinue reading “AFC Fresh Mushroom Saute Topper”
OLD BAY BAKED TOFU CUBES
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 blocksContinueContinue reading “OLD BAY BAKED TOFU CUBES”
CANDIED EVERYTHING CROUTONS
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 7ContinueContinue reading “CANDIED EVERYTHING CROUTONS”
Almond Walnut Chocolate Crumble
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 1 c. Blue Diamond smokehouse almonds 1 c. walnut halves 1 oz. dark baking chocolate 3 T. light brown sugar 1/2 t. pink saltContinueContinue reading “Almond Walnut Chocolate Crumble”
Pecan Crumbles
Makes 1-1/2 cups crumbles 1-1/2 c. pecan halves The ones I bought were salt-free, which I didn’t want, so we add 1/4 t. salt Place pecans and salt in small food processor and process till mealy and crumbs begin sticking together. We don’t want nut dust; we want crumbles. If you only have a largeContinueContinue reading “Pecan Crumbles”
Lightlife Beyond Crumble
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.ContinueContinue reading “Lightlife Beyond Crumble”
Walnut Crumbles
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 1 c. walnut halves 2 T dark brown sugar 2 t. imitation vanilla 1 t. liquid smoke 1/2 t.ContinueContinue reading “Walnut Crumbles”
FRESH GRIND SOY BACON BITS
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 forContinueContinue reading “FRESH GRIND SOY BACON BITS”
Almond Chocolate Coconut Coffee Crumble
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 cupsContinueContinue reading “Almond Chocolate Coconut Coffee Crumble”
Smoked Ginger Beer Walnuts
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 1/2 c. ginger beer 1/2 c. light brown sugar 1/2 t. salt 1 T. vanilla – I used imitation few drops of liquidContinueContinue reading “Smoked Ginger Beer Walnuts”
Smoky Candied Cider Walnuts
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 fewContinueContinue reading “Smoky Candied Cider Walnuts”
YVES Bacon-Garlic Crumble
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
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…
BLACK RUSSIAN CROUTONS
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 onContinueContinue reading “BLACK RUSSIAN CROUTONS”
FRESH BREAD CRUMBS
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 breadContinueContinue reading “FRESH BREAD CRUMBS”
MAKING NUT CRUMBLES
MAKING NUT CRUMBLES Nut crumbles are a staple in my pantry. Years ago when developing the essence of a BLT (before meatless bacon was invented) I processed whole smoked almonds till mealy, then sprinkled them on a lettuce, tomato and veggie mayonnaise sandwich, followed by fresh cracked pepper to create a delicious BLT alternative. NowContinueContinue reading “MAKING NUT CRUMBLES”
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