TRADITIONAL FAVORITES – ANIMAL-FREE SOUS-CHEF™©

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 thatContinueContinue reading “Baked Veg Cheese And Veal Cannelloni”

SHARON’S MANICOTTI

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. It’s a success I waited three decades to achieve. Makes 11 stuffed pasta and 5-1/4 cups sauce Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3ContinueContinue reading “SHARON’S MANICOTTI”

HOW TO MAKE RED AND WHITE LASAGNA

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 pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love! Serves 8-12 Preheat oven to 375 degrees Filling: YouContinueContinue reading “HOW TO MAKE RED AND WHITE LASAGNA”

HOW TO MAKE: BAKED ZITI

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 with cashew crumbles and flavored with herbs and white truffle oil, all topped with Italian Panko crumbs flavored, again, with white truffle oil. Baked till steamy hot! Superb, rich, light!ContinueContinue reading “HOW TO MAKE: BAKED ZITI”

How To Make: TOP SHELF STUFFED PEPPERS

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 slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepperContinueContinue reading “How To Make: TOP SHELF STUFFED PEPPERS”

How To Make: MEATLESS GOLUMPKI (STUFFED CABBAGE)

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 walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce! Makes 14 cabbage rolls Preheat oven to 375 degrees Rice: 3 c. water 1 t. saltContinueContinue reading “How To Make: MEATLESS GOLUMPKI (STUFFED CABBAGE)”

How To Make: HOMEMADE SAUERKRAUT PIEROGIS

HOME MADE SAUERKRAUT PIEROGIS Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods! Makes 24 1 c. flour (Pillsbury’s Best All-Purpose Flour works best for homemade pierogi dough) 1/2 t. salt 1/3 c. cold water 1/2ContinueContinue reading “How To Make: HOMEMADE SAUERKRAUT PIEROGIS”