Tag Archives: animal-free

Greek Yogurt And Sugar-Free Polaner Marmalade And A Surprise

https://polanerspreads.com/about/ “…Fueled by the popularity of its famous, “Don’t DARE call it jelly!®” TV advertising campaign, Polaner All Fruit quickly became and still remains more than 30 years later a staple in America’s homes. Made from the finest fruits and sweetened only with fruit and fruit juice, Polaner All Fruit is truly one of America’sContinueContinue reading “Greek Yogurt And Sugar-Free Polaner Marmalade And A Surprise”

The Animal-Free vs Animal Chefs

I Stand Alone And Create Alone I think I have an inflated view of myself. I think I need it when I’m the only animal-free chef in the world up against all the animal chefs in the world. And I won hands down in every category. Sure I was the only contestant, but I had fiftyContinueContinue reading “The Animal-Free vs Animal Chefs”

Large Can MOP Sauce

MOP equals Mushroom Onion Peppers in a savory tomato sauce using San Marzano tomatoes. This sauce is marinated over night before cooking. Use over various spaghetti, rice and potato dishes. On hot subs/grinders…as a pizza sauce. Animal chefs cite Onion, Carrot, Celery as the holy trinity of soups. Mushroom Onion Peppers is my holy trinityContinueContinue reading “Large Can MOP Sauce”

Don’t Drink And Cook

I never drink and cook. I never use any mind altering anything while cooking. I did it once and quickly lost all interest. Finishing up was a chore and bummer to boot. Though no one noticed, it ruined the entire evening for me. People should have all their faculties in good working order when cookingContinueContinue reading “Don’t Drink And Cook”

Discrimination In Authentic Restaurants 

To China: Convert your high rise slaughter houses to green plant houses. You know why. London Bridges aren’t the only structures becoming unhinged. Discrimination In Authentic Restaurants  Government forces are responsible for requiring immigrants who want to open restaurants in the USA to remain authentic. Immigrants or anyone else for that matter are pressured toContinueContinue reading “Discrimination In Authentic Restaurants “

Fresh Roasted Vegetables

Beets, turnips, parsnips and sweet onion, liquid smoke, some sweet with extra virgin olive oil, garlic and sea salt. Served with Better Than Hummus or Wholly Guacamole Original or Classic style. Better than wonderful! Serves 8 Preheat oven to 400 degrees Ingredients: 1 lb. fresh sweet onion, peeled and cutinto 3/4-1 inch squares 2 lbs.ContinueContinue reading “Fresh Roasted Vegetables”

Better Than Hummus

Smoky Mustard Horseradish Sauce Better Than Hummus The fans will cheer and say, “well done Sharon Lee!” Such a simple recipe tastes so good. The Brits like everything simple – 3 ingredient dishes are their specialty, so why do they demand that of me, a chef? A banana, apple and orange is what that means,ContinueContinue reading “Better Than Hummus”

Steamed Asparagus With A Quickie Holland Sauce

Fresh steamed asparagus spears topped with the quickest Holland Sauce in the world. Mustard, Mayo, Caper, Green Olive! Steve says, it’s the best Hollandaise he’s ever had! I concurred! This is a definitely a GOAT! Serves 2 For more servings multiply ingredients comensurate with need. 1/2 lb. fresh asparagus, rinse, then bend each spear tillContinueContinue reading “Steamed Asparagus With A Quickie Holland Sauce”

Post Pandemic Alert Boil The Tofu

Post Pandemic Alert Boil The Tofu Firstly, STOP FREEZING THE TOFU – This is for distributors, stores, food service establishments and home use. Secondly, BOIL THE TOFU. My first instruction regarding the boil is that you shouldn’t have to boil the tofu.  But store staff evidently thinks animal-free means it can stay out at roomContinueContinue reading “Post Pandemic Alert Boil The Tofu”

Defining Al Dente

Tip for Sous-Chef: Dried pasta swells as it’s cooked in boiled water. The thicker the pasta, the longer you need to cook it. The thinner the pasta, the shorter you need to cook it. al Dente literally means ‘to the tooth’, perfect is what they mean plus firmer than softer but where you can still sink theContinueContinue reading “Defining Al Dente”

Just Egg Folded Salad For Sandwiches

I can’t say enough good things about this animal-free egg product. Best ALT egg on the market. It cooks and textures like an omlet. Toast it, microwave it or pan-fry it. Four to a box. Freezes well. 100 calories per fold, which is one serving. This time we microwaved, then opened each fold and letContinueContinue reading “Just Egg Folded Salad For Sandwiches”

Pizza Using Pre-Made Dough

Today we’re using store bought ready-made pizza dough in a bag – comes frozen, so thaw in refrigerator overnight, then bring to room temperature in the bag before opening. Don’t keep out too long before using it. The surprise topping? Barbecue Potato Chips by Frito-Lay. 2 bags makes 2 moderately thin lg. pizzas I startedContinueContinue reading “Pizza Using Pre-Made Dough”

Bat Salsa With Skinny A-F Chicken

The Bat Salsa is fat-free, the chicken is not. Don’t worry, we’re not using the bat animal here, though it wouldn’t surprise me to learn some cultures still eat bats even though they’ve become notorious disease carriers.  Animal-free means no animal in the recipe. BAT was designed for kitchen speak – Banana, Apricot, Tomato.  UseContinueContinue reading “Bat Salsa With Skinny A-F Chicken”

Double Chocolate Chip Cookies

Chocolate on chocolate with a hint of vanilla, smoke and spice. Note: 1 T. vanilla and 1 T. liquid smoke are the measurements, not 1 t. of each, okay? Makes 3 dozen 2 inch cookies or more smaller cookies Preheat oven to 375 degrees Ingredients 1/2 c. light brown sugar 1/2 c. granulated sugar 1/4ContinueContinue reading “Double Chocolate Chip Cookies”

Antipasto Mac Salad

Antipasto Mac Salad Elbows cooked rice-style combined with seasoned, cooked tofu cubes with Kalamata olive, plant pepperoni, roasted peppers plus the fresh of celery, tomato and snowy onion. Seasoned with basil, tarragon, garlic and tossed with a multi-condiment dressing! I added some crushed saffron threads to mine, but it by no means requires it! MakesContinueContinue reading “Antipasto Mac Salad”

Pepperoni Garbanzo Bean Salad – GOAT

We’re using a large can of garbonzo beans here, restaurant style. Restaurants should serve more bean salads; they’re easy to make and hold up well because of the vinegar which keeps them fresh longer. Make it special though, something patrons haven’t tasted before and will go back home bragging on it. You want return customersContinueContinue reading “Pepperoni Garbanzo Bean Salad – GOAT”

Cabbage Soothie Soup

aka Miso Cabbage Soup This is a how-to-soup, so you’re not left with any questions . Keep availed in your brain what you learn from it.  Miso doesn’t dominate and neither does any other individual or group of ingredients. It’s a feel good soup that starts you out on a happy lose or gain weight adventure, or if you’re stable inContinueContinue reading “Cabbage Soothie Soup”

Distinct Culinary Purpose

I had some fire roasted canned tomatoes, but it lacked sweet and thick, so out comes the ketchup to replace the paste. You don’t need much, so don’t overdo it. I also could have used barbecue sauce in place of the ketchup to achieve the same goals. Interesting. Next time I’ll be sure to haveContinueContinue reading “Distinct Culinary Purpose”

Brown And White Rice Cream Base

Use as a thickener for gravies, dressings, sauces, soups, stews in place of flour or cornstarch. Mix with a little warm water and stir till smooth before adding to recipe. Gluten-free thickener for all your thickening needs! Makes 30 cups If you don’t have a pot that holds 30 cups plus 5 inches of headContinueContinue reading “Brown And White Rice Cream Base”

Cutting A Sandwich Without Squishing The Insides Out

Cutting A Sandwich Without Squishing The Insides Out It may not always work, especially if it’s a mile high sandwich, in which case you don’t cut the sandwich. Otherwise… Mayo based salads squish out the most when cutting a sandwich. Second up is the grilled cheese and deli meat or roasted peppers. Third is piledContinueContinue reading “Cutting A Sandwich Without Squishing The Insides Out”

What Is Slurry?

slurry noun – a semiliquid mixture, typically of fine particles of manure, cement, or coal suspended in water.”clay slurry” Just so you know, that’s not what we’re doing here – mixing cement or manure!! What is slurry in cooking? A slurry- is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water which is mixedContinueContinue reading “What Is Slurry?”

Morning Star Veggie Dog Sandwich

Who says you have to eat a hot dog on a hot dog bun? What if you don’t have any? What if all the hot dog buns are pandemic-style stale? Well, then try the burger buns. Are they stale too? Not today is okay with me. Then burger buns it is! Serves 6 8.4 oz.ContinueContinue reading “Morning Star Veggie Dog Sandwich”

Beyond Sausage Straight Up Or On A Bun

Use Original or Sweet Italian, whichever you have on hand (beware the sweet is more hot than not). Many times I forego the bun to limit the carbs. Sometimes I just want the A-F meat. Who says I have to have the bun with it? The slaughter industries who mix the barn with the gardenContinueContinue reading “Beyond Sausage Straight Up Or On A Bun”

Grilling Sandwich With Mayo – Hell m-a-n-n-z

Mayo substitutes for margarine when grilling sandwiches? Smoothes on easy – no bread tears from applying cold margarine to the bread before grilling it. Garnish with cut rectangles from a bigger pickle, then stack and toothpick = stacked pickle cuts. Bring cheese to room temperature before grilling sandwich. Spread mustard thinly on one bread andContinueContinue reading “Grilling Sandwich With Mayo – Hell m-a-n-n-z”

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”

Home Fries and JUST EGG Omlet

HOME FRIES AND JUST EGG OMLET Perfect for restaurant fare. Holds up well. You heard of putting chopped scrambled egg in fried rice? Well, as I was going to do that I noticed some diced potatoes in the pantry, so went with them instead. Decided to use only salt, pepper and rosemary for seasoning and likedContinueContinue reading “Home Fries and JUST EGG Omlet”

Promises Made For Keeping

God grant me the strength to fight through argument those who terrorize me and others, no matter who they be. God grant me discipline in my everyday life, so that every day I may accomplish a new task that requires that discipline. God grant me courage to fight oppression, bombs and prejudice with the fireContinueContinue reading “Promises Made For Keeping”

The Perversion Of Food

The Perversity Of Food What’s your lean? Where’s your marble? Why does it always have to be Chicken Parmesan? All you can do is copy?  Where’s your imagination? Somebody locked you into their culinary demands that never can be changed? What is this all about? Prey or pray tell? Mamma or government. Spread your culinaryContinueContinue reading “The Perversion Of Food”

Undressing A Bottle

Now this is the way to undress a bottle – perfect label remover. Some labels remove easily, most don’t. I like to reuse my containers and why not, I paid for them. But label removable can be so difficult it’s not worth the time. Pick an edge and start peeling, just like that, easy asContinueContinue reading “Undressing A Bottle”

Mac And Cheeze Collards @ The Marriott

MAC AND CHEEZE COLLARDS  Why serve collard greens as a side dish to mac and cheese? Why not put them together in one dish? Sounded good to me and tasted even better! Boil the collards, make the sauce, boil the macaroni, then mix them together with vegan cheddar and fresh roma tomatoes in one dish.ContinueContinue reading “Mac And Cheeze Collards @ The Marriott”

Air Frying Tater Tots

Steve bought tater tots a while back. Little did I know the first food I try on my new air fryer would be those. Since most tater tots are crispy outside, and I’m the one with sensitive gums that have no back chewing teeth, I cooked half of them a shorter time, then crisped theContinueContinue reading “Air Frying Tater Tots”

Transparency In Food Labeling

Why do companies hide animal ingredients under natural flavor label on products? They don’t want other companies copying their product; they need some secret ingredients. Otherwise someone else will sell the same product. Look, cooks and chefs do something similar when sharing a recipe. They write down the ingredients without the amounts. Then the personContinueContinue reading “Transparency In Food Labeling”

Expect Some Respect

There are no terms. Vegans don’t eat at restaurants serving animals – or so the Facebook Street claims. The Animal-Free Chef sees value in animal-free dishes within an animal-serving establishment. Some vegans think it’s a sellout. It does appear that way. One dish on a menu the size of Denny’s? No dressing except oil andContinueContinue reading “Expect Some Respect”

ANIMAL-FREE MANIFESTO

The Animal-Free Manifesto written as an historical document by Sharon Lee Davies-Tight, The Animal-Free Chef People usually change themselves by seeing what they like in others and pursuing it. Or by digging deep into one’s reality and the realities that surround them, motivating that change. Throwing paint on people or screaming obscenities or shaming orContinueContinue reading “ANIMAL-FREE MANIFESTO”

Shredding Margarine Sticks

Shredding Margarine Sticks When baking with flours, and using a whole stick or even a half stick margarine, it’s a whole lot easier to chill the stick, then shred it over large holes of a hand-held grater, when mixing it into dry ingredients. It saves time plus allows for a more even distribution of theContinueContinue reading “Shredding Margarine Sticks”

Standardized Viscosity

Standardized Viscosity Ever notice how there’s only one basic consistency of pudding or mousse or gelatin, even gravy? I don’t know who sets the standard, but it happens and for whatever reason everybody who sells pudding, mousse, gelatin, even gravy either copies one another or they settle into one viscosity level. A cook assigned toContinueContinue reading “Standardized Viscosity”

AFC GLOBAL MISSIONS ABSOLUTE

Missions regarding: All of Sharon’s writing, cooking and art sites – free style, editorial, prose, activism AFC GLOBAL MISSIONS ABSOLUTE I am on a mission to keep animals out of my food, medicine, clothing, non-food products, science, engineering, art, architecture, entertainment… I do not have to debate the mission. I already know where I stand.ContinueContinue reading “AFC GLOBAL MISSIONS ABSOLUTE”

Aladdin’s Eatery WestLake, Ohio

Located at Crocker Park Open-Air Mall Steve and I went all the way out to Crocker Park for lunch and there wasn’t much in the way of animal-free options on anybody’s menu, so we settled on Aladdin’s Eatery knowing at least whatever we got wouldn’t contain animals. Well, not the entire menu is animal-free, butContinueContinue reading “Aladdin’s Eatery WestLake, Ohio”

DONATO’S PIZZA LAKEWOOD, OHIO

We got there on the last day of the featured cauliflower wings. Don’t know if they’ll be coming back, but if people in the restaurant don’t tell the customer, then of course they won’t sell. That’s a feature I see in all restaurants whether we eat-in or take-out. Not the cauliflower wings, but employees whoContinueContinue reading “DONATO’S PIZZA LAKEWOOD, OHIO”

Tofu Cloth Instructions

TOFU CLOTH INSTRUCTIONS ClipBoard: After a few years, my tofu cloth made from a polyester curtain sprang some holes. Since I didn’t have any spare curtain fabric, I used instead one of Steve’s old white cotton T-shirts. It work just as fine. For many recipes you’ll want to squeeze the liquid out of the blockContinueContinue reading “Tofu Cloth Instructions”

Replicating Recipes

REPLICATING RECIPES It seems that some recipes, no matter how you prepare them, turn out perfectly every time. Other recipes, no mater how precisely you follow the instructions, turn out differently every time. The reason for this is that some recipes are more susceptible to variations (no matter how slight) than others. If you experienceContinueContinue reading “Replicating Recipes”

DUMBING DOWN RECIPES

DUMBING DOWN RECIPES I don’t dumb down recipes. Everybody does it in order to make the recipe sound as simple as possible. If I did it, I’d be defeating the purpose of teaching you the correct way, or at least the way I did it. Dumbing down a recipe leaves too much open for interpretationContinueContinue reading “DUMBING DOWN RECIPES”

What Veggie Means Here

When I use the word “veggie” in my recipes or writing I’m referring to animal-free/plant-based. Veggie means vegetable. I am not referring to vegetarian, which usually means containing eggs and/or dairy. Eggs and/or dairy are not plants, so go figure on how the world now accepts eggs and dairy as plants.

Restaurant Review Criteria

Pictures is how I do the review. Pictures of the food I order, eat and like. If I don’t like it, I don’t post it. Animal-Free is the primary non-negotiable criterion. Service is not what I review. If a restaurant is so dirty that I can’t stand the smell of it, I’ll walk out asContinueContinue reading “Restaurant Review Criteria”

TO ANIMAL CHEFS re: MENU PLANNING FOR VEGANS

Since there’s a lot of negativity directed at people who don’t eat animals, it’s in the interest of the animal chefs, who have to design restaurant menus that include animal-free (vegan) options for these folks, to grasp the reasons behind their commitment. Viewing this well-made and respected documentary (Earthlings) helps the animal chef understand the decisionContinueContinue reading “TO ANIMAL CHEFS re: MENU PLANNING FOR VEGANS”