Red Turkey Pasta Mold Masterpiece

RED TURKEY PASTA MOLD MASTERPIECE This is my celebratory Pasta Masterpiece gift to the world. Masterpiece need not be difficult. I made it easy - just for you, because you like easy. Merry Christmas and happy day to the world ~ from  Sharon Lee Davies-Tight, The Animal-Free Chef Serves 10 Make the sauce first: AFC … Continue reading Red Turkey Pasta Mold Masterpiece

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Mustard Sage Red Grape Sauce

MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A … Continue reading Mustard Sage Red Grape Sauce

RE: Preparation Time For Recipes

It takes a lot longer to develop a recipe than it does to replicate a recipe. For that reason the prep times are not given. To estimate the time for each procedure after the fact would not be accurate enough for my tastes. The number of ingredients aren't necessarily an indicator of preparation time.  

AFC Peanut Butter And Marmalade Baked Oatmeal

AFC PEANUT BUTTER AND MARMALADE BAKED OATMEAL A perfect baked cereal dish for a breakfast buffet. Peanut butter and orange marmalade atop a brown sugar-sweetened cinnamon-spiced stone ground Scottish oatmeal cooked with apple cider! For added protein we add a little textured vegetable protein. A spray of fresh blueberries completes this Breakfast Masterpiece! Serves 12 … Continue reading AFC Peanut Butter And Marmalade Baked Oatmeal

Smoky Berry Walnut Yams

SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8 2-1/2 to 3 lbs. fresh yams, peeled and cut into 1 inch cubes salt Place yams in extra- large saucepan with water to cover by … Continue reading Smoky Berry Walnut Yams

Blueberry Walnut Russian Toast

BLUEBERRY WALNUT RUSSIAN TOAST Dairy free cream cheese mixed with a smoky dried berry walnut crumble and fresh blueberries. Served atop fresh toasted Russian black bread! Makes 2 cups spread 8 oz. container Tofutti Better Than Cream Cheese 2 T. creamy dijon mustard 1/4 t. pink Himalayan salt 1/4 c. light brown sugar 1/2 pt. … Continue reading Blueberry Walnut Russian Toast

Hot Artichoke Antipasto Dip

HOT ARTICHOKE ANTIPASTO DIP Today we're offering a heated dip, either broiled or microwaved, of marinated artichoke, sun-dried tomato, Kalamata olive, garlic and oregano in a dairy free cream cheese by Tofutti. Served with a gluten-free smokehouse almond NUT-THIN cracker! Makes approx. 1-3/4 cup 8 oz. container Tofutti Better Than Cream Cheese, plain, at room … Continue reading Hot Artichoke Antipasto Dip

AFC Scrambled Vegan Nog Tofu

AFC SCRAMBLED VEGAN NOG TOFU A breakfast to live for!! Rustic elegance is where we wanted to go and that's exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style! Serves 5-6 14 oz. pkg. extra firm water-packed tofu, rinsed, wrapped in cloth and pressed with a … Continue reading AFC Scrambled Vegan Nog Tofu

AFC Chicken Piccata Benedict

AFC CHICKEN PICCATA BENEDICT The Animal-Free Chef's take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce! Makes 6 servings Sauce: makes almost 3 cups 3 c. apple cider 3 chicken-style bouillon cubes, Massel brand 2 t. dried tarragon 2 t. … Continue reading AFC Chicken Piccata Benedict

AFC Stuffin’ Muffins

AFC STUFFIN' MUFFINS  Individual servings of creamy Stuffin' Muffins. Dry rye bread, cabbage saute, savory cider broth processed with instant mashed potatoes into a batter. Baked with brown sugar and margarine bottom glaze and topped with smoky Candied Walnuts. Exquisite! Makes 12 Dry bread: 14 lg. deli-size slices rye bread (I used Beefsteak brand) -  … Continue reading AFC Stuffin’ Muffins

AFC SCOTTISH PLAID DIP

AFC SCOTTISH PLAID DIP When there's not one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There's no one flavor that dominates the dip. Enjoy this Scottish plaid! Makes 5 cups 15.5 oz. dark red kidney beans plus liquid from … Continue reading AFC SCOTTISH PLAID DIP

Cherry Coleslaw Chop

CHERRY COLESLAW CHOP I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don't over process; you'll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He's right; it does!  Makes … Continue reading Cherry Coleslaw Chop

Ginger Beer Beets

GINGER BEER BEETS A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal! Makes 5 … Continue reading Ginger Beer Beets

AFC ASIAN CIDER GRAVY

AFC ASIAN CIDER GRAVY Gravy doesn't get much better than this! Sweet, tart, smoky, salty with a little heat. Perfection is on the menu tonight! Makes 4 cups 3 c. apple cider 2 t. garlic powder 1 t. onion powder 1 t. ginger powder 1 t. ground coriander 1/2 c. soy sauce - I used … Continue reading AFC ASIAN CIDER GRAVY

Holiday Nog And Apple Cider Pie

HOLIDAY NOG AND APPLE CIDER PIE Ever wonder why the people over at Kraft foods didn't expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn't anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never … Continue reading Holiday Nog And Apple Cider Pie

Smoky Bean And Pea Dip

SMOKY BEAN AND PEA DIP A quick easy dip that can be made a couple days in advance of a special event - like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield!  Makes 3 cups 15.5 oz. can pinto beans, drained and rinsed - I used … Continue reading Smoky Bean And Pea Dip

Asian American Fried Rice And Cider Gravy

ASIAN AMERICAN FRIED RICE AND CIDER GRAVY Cider gravy - who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because 'you know who' dared to try something new! … Continue reading Asian American Fried Rice And Cider Gravy

Smoky Apple Cider Marinara Sauce

SMOKY APPLE CIDER MARINARA SAUCE If you're wondering what apples and tomatoes have in common it's this superbly engineered simple marinara sauce. Hey, they're both fruits; they're both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for … Continue reading Smoky Apple Cider Marinara Sauce

Collard Green, Olive And Caper Spread

COLLARD GREEN, OLIVE AND CAPER SPREAD Tired of the same old spinach dips and spreads? Want something new, something different, that tastes like it came out of a Five Star Kitchen? You came to the right place - the only place! Makes 2-2/3 cups 14 oz. pkg. froz. PictSweet Chopped Collard Greens - cook in … Continue reading Collard Green, Olive And Caper Spread

New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom

Do you think it's time to put the whole world on a diet? I think so. The world, the whole world, needs to stop eating animals. Everybody - adults, children, and other animals too. We need to find a way to feed the carnivorous animals on the planet plant food. We can do it with … Continue reading New! Fantastic! Best in Taste! AFC SPOON FILLS – 6 bites to freedom

Mushroom Onion Stew

MUSHROOM ONION STEW A stew that never stops giving pleasure! No matter how many times I make a variation of the same stew from decades ago, it's always top shelf! Makes 24 cups 3 Way Mushroom Saute: 1 lb. fresh white button mushrooms, washed well, then quartered like a cross 5 oz. fresh Shitake mushrooms, … Continue reading Mushroom Onion Stew

Fatty Veggie Sandwich

FATTY VEGGIE SANDWICH Toasted potato bread slices spread with veggie mayo on one, creamy peanut butter on the other. Top with dill relish and mustard. Add the veggies: crisp iceberg lettuce, ripe tomato and sweet onion, with a fresh pepper grind finish. A good morning afternoon evening delight! Makes as many as you want (preferably … Continue reading Fatty Veggie Sandwich

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, "buy me a Jameson and I'll tell you a story". Steve said back to him before I had a chance to … Continue reading A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL

Tomato Soupy Sauce

TOMATO SOUPY SAUCE Halfway between a soup and a sauce with multiple uses. It's one of those rare sauces that totally consumes your attention while consuming it. No matter if used for dipping, for saucing potatoes, pasta or rice or as a soup, it's not easily forgotten! Makes about 17 cups Saute the ramps: (optional) 1 … Continue reading Tomato Soupy Sauce

The Ordination Of The Plant

Plants like to be eaten. There's no pain in it for them. They enjoy entering your system as food, medicine and nutrients to make you strong, efficient and happy to be alive. That's fun for them. They're fulfilling their purpose. When you mix them with animals in your gut they rebel. They don't want any … Continue reading The Ordination Of The Plant

Chef Sharon Reaches 1 Million Views On Google Maps

Chef Sharon reached 1,000,000 views of food photos she took while eating out animal-free! This proves that people are interested in animal-free food served in restaurants. The Brothers Lounge 11609 Detroit Rd, Cleveland, OH 44102 29,948 views CLICK PICTURE FOR RESTAURANTS OR https://animalfreesouschef.wordpress.com/category/restaurants/  

Apple Celery Slaw

APPLE CELERY SLAW A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday! Makes approx. 9 cups 2 lg. red apples, washed, cored and cut into approx. 1/2 inch cubes 1 t. turmeric 1 c. diced celery - cut stalks from end to end into 3rds, then crosswise into … Continue reading Apple Celery Slaw

AFC POACHED EGG SAUCE

  AFC POACHED EGG SAUCE © Okay, so what's this now? The AFC POACHED EGG SAUCE! Okay it doesn't look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It's the best yet. … Continue reading AFC POACHED EGG SAUCE

AFC Mushroom Bolognese Sauce

AFC MUSHROOM BOLOGNESE SAUCE © One of Steve's favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn't call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still … Continue reading AFC Mushroom Bolognese Sauce

Grilled Cheese Grinder

GRILLED CHEESE GRINDER Daiya dairy free block cheddar cheese layered with red roasted peppers, dill pickle planks and sliced onion on a steak and sausage six-inch grinder roll spread with veggie mayonnaise and prepared yellow mustard! Grilled in an oiled hot skillet till cheese softens and outside of roll hardens! Don't forget the fresh grind … Continue reading Grilled Cheese Grinder

Tofurkey Roast Beef And Slaw Sub

TOFURKEY ROAST BEEF AND SLAW SUB Foot long sub roll broiled inside till toasty, spread with a little margarine, then topped with roasted peppers, pan-fried Tofurkey roast beef slices and a tangy fat-free slaw! It works perfectly. Fresh, hot, crunchy! Low fat as subs go! Makes 1 foot long sub Sub Sauce: 1/3 c. ketchup … Continue reading Tofurkey Roast Beef And Slaw Sub

Baked Apples Stuffed With Frozen Custard

BAKED APPLES STUFFED WITH FROZEN CUSTARD These bakers can be used for applesauce by removing all the pulp after they've been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they're baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce, … Continue reading Baked Apples Stuffed With Frozen Custard

Breakfast Sausage Sub

BREAKFAST SAUSAGE SUB Six inch steak & sausage sub roll spread with veg mayo, smoky ketchup and mustard. Layered with dill pickle planks, sliced onion and of course fried meatless breakfast sausage patties! Now that's a great way to start a slow-moving, lazy, do whatever you want day! Per six-inch sub 2 T. extra virgin … Continue reading Breakfast Sausage Sub

Chunky Baked Applesauce

CHUNKY BAKED APPLESAUCE One ingredient: apples. That's all it takes to make the perfect applesauce! Serve as condiment, side dish accompaniment, or as dessert! Makes 3 cups Preheat oven to 350 degrees 3 lb. bag of apples, washed and cored Place cored apples in 9 x 11 inch baking dish. Cover tightly with foil. Bake … Continue reading Chunky Baked Applesauce

The Clean Up Lady

I don't care how dirty your money is. I'll take it. I will take all the dirty money in the world. All of it. I will clean up the mess the dirty money made. I am the clean up lady. Click icon to place your dirty money into my clean hands! GUILT-FREE THAT'S ME Remember … Continue reading The Clean Up Lady

Red And Brown Fried Cauliflower Rice

RED AND BROWN FRIED CAULIFLOWER RICE Perfect fried rice - àla Sharon! Most cooks put chopped up animals into their fried rice. The red rice is the plant meat here. Works wonders! The cauliflower is the shrimp and lobster combined. So you get the Imperial version! Nothing but the best for all my food-loving people! … Continue reading Red And Brown Fried Cauliflower Rice

AFC TUNA MELT

AFC TUNA MELT Delight Soy Vegan Chicken nuggets chopped with celery, green pepper, onion and cilantro. Mixed with Pumpkin Seed Snow, sage and Grapeseed Oil Vegenaise to create a perfectly balanced Cilantro Tuna Salad.  I know, I use vegan chicken to make my Tuna Melt, but it works, so who cares? It's the best Tuna … Continue reading AFC TUNA MELT

Asparagus AF Shrimp Toast

ASPARAGUS AF SHRIMP TOAST Okay, okay. I know there are no actual shrimp animals on this toast. Still, it is the finest shrimp toast you will ever encounter! Popcorn shrimp? Well, this delicacy pops all over your buds and palate! Once you taste it, you'll never forget the experience! Serves 1 or as many as … Continue reading Asparagus AF Shrimp Toast

Burnt Garlic Asparagus

BURNT GARLIC ASPARAGUS Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That's it. Easy. You won't want to pass this gem of a recipe by! Serves 4-6 as a side dish 1-1/3 lbs. fresh asparagus spears … Continue reading Burnt Garlic Asparagus

BAKED TOFU SANDWICH

# AFC BULL MARKET TEST KITCHEN

FullSizeRender (10) - Edited

BAKED TOFU SANDWICH

Even though this sandwich is cooked, it’s quick and easy. Fried baked tofu with veg mozzarella cheese and veg ham. Put together on a pan-fried hot dog bun spread with ketchup, mustard and veg mayo. Napkins please!

Makes 1

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TERIYAKI VEGAN DUCK SUB

# AFC BULL MARKET TEST KITCHEN

TERIYAKI VEGAN DUCK SUB

Wow, who would think Vegan Duck? It’s for real. In this sub, teamed up with sauteed sweet onion, fresh radishes, cilantro and a mustard teriyaki sauce, the duck rises to a whole new level! Cruelty-free boys and girls!

Makes 3

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