SOY PEPPERONI AND RADICCHIO SALAD

 SOY PEPPERONI AND RADICCHIO SALAD This is a great tasting hearty salad. The bitter taste of the radicchio and escarole support the strong flavors of the other ingredients, and the sweet herb dressing brings them all together for a sensational flavor achievement! Serves 6 Dressing makes 3/4 c. 1/4 c. plus 2 tablespoons extra virgin olive oil … Continue reading SOY PEPPERONI AND RADICCHIO SALAD

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BROCCOLI AND MUSHROOM SALAD

BROCCOLI AND MUSHROOM SALAD with greens, and tomatoes drizzled with a creamy Macadamia Nut Dressing! Wonderful! Serves 5 1/3 c. corn oil 2 T. sweet cucumber pickle juice (bread and butter style), strained to remove seeds 1 T. white wine tarragon vinegar 1/2 c. whole, jumbo, salted macadamia nuts 1/4 c. plus 2 tablespoons nondairy liquid … Continue reading BROCCOLI AND MUSHROOM SALAD

MEDITERRANEAN SALAD BOWL

MEDITERRANEAN SALAD BOWL Fresh romaine lettuce, sweet red peppers, black olives and sun-dried tomatoes tossed in a caper and pine nut vinaigrette! Serves 6 1/2 c. extra virgin olive oil 1/4 c. Balsamic vinegar 1/2 t. garlic granules 1/2 t. onion powder 1/2 t. ground fennel seed 1 t. small capers, drained 2 T. pine … Continue reading MEDITERRANEAN SALAD BOWL

GINGER GRAPEFRUIT SALAD

GINGER GRAPEFRUIT SALAD Ruby red grapefruit, green leaf lettuce and sweet onion rings tossed with a ginger, garlic maple mustard dressing! Serves 6 1/4 c. extra virgin olive oil 2-1/2 T. white vinegar 1 T. soy sauce 2 garlic cloves, peeled and finely chopped 2 t. peeled grated ginger 1 T. real maple syrup (Grade A) … Continue reading GINGER GRAPEFRUIT SALAD

GARDEN SALAD WITH AVOCADO DRESSING

GARDEN SALAD WITH AVOCADO DRESSING Creamy avocado dressing seasoned with lime and curry tossed with greens, tomatoes, cucumber and onions! Serves 6-8 1 lg. chilled ripe avocado, peeled, seeded & cubed 1/4 c. corn oil 1/8 c. white wine vinegar 1/8 c. fresh juice of lime 1-1/2 teaspoon mild curry powder 1/4 t. garlic powder 1/4 … Continue reading GARDEN SALAD WITH AVOCADO DRESSING

CREAMY PINE NUT SALAD

CREAMY PINE NUT SALAD Garlic, thyme and pine nuts blended with extra virgin olive oil and Balsamic vinegar. Tossed with fresh-cut romaine lettuce! Serves 6 1/2 c. extra virgin olive oil 2-1/2 tablespoons Balsamic vinegar 2 garlic cloves, peeled and sliced 1/2 t. dried thyme 1/4 c. pine (pignoli) nuts salt and black pepper to … Continue reading CREAMY PINE NUT SALAD

CIRCUS SALAD

CIRCUS SALAD Fresh romaine lettuce and spinach greens combined with sweet onion, red pepper, sweet gherkin pickle and ripe avocado. Tossed with a sweet and sour mustard dressing! Serves 6 4 c. cut romaine lettuce 4 c. fresh flat spinach 5 T. olive oil 2 T. white wine vinegar 1 T. sweet gherkin pickle juice … Continue reading CIRCUS SALAD

CHRISTMAS PISTACHIO NUT SALAD

CHRISTMAS PISTACHIO NUT SALAD Pistachio nut vinaigrette served over crisp leaf lettuce! Perfect for the holidays! Serves 5 5 T. extra virgin olive oil 2 T. white wine tarragon vinegar couple dashes garlic powder 20 whole pistachio nuts, shelled and crushed to a paste salt to taste 1 med. head green leaf lettuce, washed, crisped … Continue reading CHRISTMAS PISTACHIO NUT SALAD

CHINESE TOSS SALAD

CHINESE TOSS SALAD Fresh spinach, marinated mushroom, fresh pea pods, sweet orange, ringlets of onion and sliced almonds tossed with a garlic, ginger and soy dressing! Serves 6 1/3 c. peanut oil 2 T. white vinegar 2 T. soy sauce 1 t. sugar 2 garlic cloves, peeled and finely chopped 1 t. grated fresh peeled … Continue reading CHINESE TOSS SALAD

CABIN FEVER SALAD

CABIN FEVER SALAD Toasted French bread cubes sautéed in margarine, garlic and cinnamon with Spanish peanuts and a spray of sugar. Tossed in a romaine lettuce salad with tomato, avocado and sweet onion. Dressed with a nut oil vinaigrette! Serve 4-6 1 med. head romaine lettuce, washed, crisped and torn into bite-size pieces 2 c. … Continue reading CABIN FEVER SALAD

AVOCADO, GRAPEFRUIT AND PEAR SALAD

AVOCADO, GRAPEFRUIT AND PEAR SALAD with fresh romaine. Tossed with a strawberry fennel vinaigrette. An impressive fusing of soft, delicate hues! Serves 4 5 T. olive oil 2-1/2 T. strawberry vinegar 1/4 t. ground fennel seed salt to taste 1 med. head romaine lettuce, washed, crisped and torn into a little larger than bite-size pieces … Continue reading AVOCADO, GRAPEFRUIT AND PEAR SALAD

AVOCADO, SPROUT AND CASHEW SALAD

AVOCADO, SPROUT AND CASHEW SALAD Ripe avocado, greens and sprouts combined with tomato, rings of red onion and roasted cashews. Tossed with oil of avocado and garlic dressing! Makes 4-6 servings 1/3 c. avocado oil 1 T. red wine vinegar 1 T. white wine vinegar 1 T. fresh lemon juice 2 garlic cloves, peeled and finely … Continue reading AVOCADO, SPROUT AND CASHEW SALAD

APPLE, PECAN AND SPINACH SALAD

APPLE, PECAN AND SPINACH SALAD Sweet red apples and pecans tossed with fresh spinach in a walnut oil and raspberry vinaigrette! Makes 4 servings 5 T. walnut oil 2-1/2 tablespoons raspberry vinegar 1 garlic clove, peeled and grated 1/4 t. dry mustard salt to taste 1 bunch fresh flat leaf spinach, stems removed, washed and crisped … Continue reading APPLE, PECAN AND SPINACH SALAD

SHARON LEE’S SPECIAL HOUSE SALAD

SHARON LEE'S SPECIAL HOUSE SALAD with Creamy Pink Fennel Dressing! 5 servings of salad with extra dressing Dressing makes 1-3/4 cups 2/3 c. corn oil 1/4 c. white vinegar 1/4 c. tomato paste 1/2 c. non-dairy liquid creamer 1-1/2 T. sugar 1 t. firmly packed light brown sugar 1 t. ground fennel seed (ground to … Continue reading SHARON LEE’S SPECIAL HOUSE SALAD

SHARON LEE’S SPECIAL CHEF’S SALAD

SHARON LEE'S SPECIAL CHEF'S SALAD Who says you can’t have your chef’s salad and eat it too! We use soy meats for the meat, and avocado for the texture of egg! The dressing is up to you, just like in a restaurant. Serves 4-6 4 heaping c. cut romaine lettuce, washed and crisped 4 heaping c. … Continue reading SHARON LEE’S SPECIAL CHEF’S SALAD

SHARON LEE’S CAESAR SALAD

 SHARON LEE'S CAESAR SALAD Before cooking animal-free, my all-time favorite salad was Caesar Salad. Although my own Caesar Salad now contains no animal products, I derive the same satisfaction and pleasure from this recipe as I did back then. Serves 4-6 1/2 c. peanut oil (Planter’s is only brand with enough peanut flavor for this dressing, … Continue reading SHARON LEE’S CAESAR SALAD

SESAME SPINACH SALAD

SESAME SPINACH SALAD A sweet sesame oil vinaigrette served over fresh spinach and scallions! Serves 4 1/4 c. sesame oil (light not dark) 2 T. white vinegar 1 T. soy sauce 1 T. sugar 1 T. chopped fresh sweet red pepper 1 T. raw, hulled sesame seed 2 dashes red cayenne pepper dash red pepper … Continue reading SESAME SPINACH SALAD

SALAD IN A RED DRESS

SALAD IN A RED DRESS A traditional garden salad dressed with bold familiar flavors of red: sweet, sour and spicy! Serves 6 5 T. corn oil 2 T. plus 2 t. white vinegar 2 T. brown sugar 1/4 c. ketchup 2 garlic cloves, peeled and finely chopped 1 t. finely chopped sweet onion 2 t. sweet … Continue reading SALAD IN A RED DRESS

PORTOBELLO MUSHROOM AND WILTED SPINACH SALAD

PORTOBELLO MUSHROOM AND WILTED SPINACH SALAD  A traditional salad with a new spin! Fresh spinach, red roasted peppers, avocado and scallion tossed with a warm sweet-sour Balsamic vinaigrette with soy bacon bits and topped with sautéed Portobello mushroom slices! Makes 4 main dish salads Dressing: 1/3 c. vegetable oil 1/3 c. Balsamic vinegar 1-1/2 T. … Continue reading PORTOBELLO MUSHROOM AND WILTED SPINACH SALAD

ORANGE SAFFRON SALAD

ORANGE SAFFRON SALAD Crisp greens and cuts of fresh orange dressed with a saffron vinaigrette! Serves 4 1/4 c. olive oil 1-1/2 T. white Balsamic vinegar 1/2 t. onion powder 1 tiny pinch powdered saffron fresh finely ground black pepper salt to taste 8 c. crisped torn greens (butter and bronze lettuce, or field greens) … Continue reading ORANGE SAFFRON SALAD

TOMATO AND SWEET CORN SAFFRON STEW

 TOMATO AND SWEET CORN SAFFRON STEW with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream! Makes 8-1/2 cups 1/4 c. margarine, regular or trans fat-free 1/4 c. extra virgin olive oil 15 oz. can whole kernel yellow corn, with liquid 15 oz. can whole kernel white corn, with liquid 28 oz. can … Continue reading TOMATO AND SWEET CORN SAFFRON STEW

GARAM MASALA CHILI

GARAM MASALA CHILI Sautéed sweet onions and peppers, pinto beans and sweet white and yellow corn simmered in a tomato sauce seasoned with fresh garlic, Garam Masala spice, curry and chili powder. A new and exciting way to experience chili! Makes 13 cups 1/4 cup extra virgin olive oil 1 jumbo, or 2 sm. green … Continue reading GARAM MASALA CHILI

FAT WHACKER TOMATO SOUP

FAT WHACKER TOMATO SOUP with sweet corn, orange, curry and cilantro! Makes 3-1/2 cups 17 oz. can whole kernel corn with liquid 10-3/4 oz. can condensed tomato soup 1/2 c. either orange or orange tangerine juice, not made from concentrate dried tarragon to taste mild curry to taste sev. chopped leaves fresh cilantro freshly ground … Continue reading FAT WHACKER TOMATO SOUP

CREAMED VEGETABLE SOUP WITH RICE BALLS

CREAMED VEGETABLE SOUP WITH RICE BALLS Asparagus, pea and carrot puree with curry and tarragon. Served over smoke flavored curried rice and bean balls. Serves 6 Rice: 2-1/2 c. water 1/2 t. salt 2 c. long grain white rice Soup: 15 oz. can cut asparagus with liquid (or spears, it doesn’t matter) 15 oz. can … Continue reading CREAMED VEGETABLE SOUP WITH RICE BALLS

CREAM OF EGGPLANT AND SAFFRON SOUP

CREAM OF EGGPLANT AND SAFFRON SOUP Elegant, delicious, light, creamy and fragrant! Makes 9-1/2 cups 2 T. margarine 2 T. extra virgin olive oil 1/2 jumbo sweet onion, peeled and diced into 1/2 inch squares 12 oz. fresh mushrooms, quartered salt and pepper 1 med. eggplant, unpeeled and cut into 3/4 inch cubes 1 lg. … Continue reading CREAM OF EGGPLANT AND SAFFRON SOUP

EGGPLANT AND ZUCCHINI STEW

 EGGPLANT AND ZUCCHINI STEW sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce. Makes 8 cups 2 T. margarine 1 med. onion, peeled and diced into large pieces (3/4 inch square) 1 lg. eggplant, diced into 1/2-3/4 inch cubes (not any larger, otherwise they won’t cook through in the allotted time) … Continue reading EGGPLANT AND ZUCCHINI STEW

CREAMY YAM AND TARRAGON SOUP

CREAMY YAM AND TARRAGON SOUP Served hot or cold, this appetizer soup introduces any meal nicely! Makes 5-1/2 cups 3 c. cooked, mashed yams (use 3 lg. yams, peeled, cut into chunks, boiled in salted water till tender, then drained and mashed with 1/2 stick margarine) 3-1/2 c. non-dairy liquid creamer (regular or fat-free) 1 … Continue reading CREAMY YAM AND TARRAGON SOUP

LEFTOVER VEGETABLE SOUP

LEFTOVER VEGETABLE SOUP or clean out the refrigerator soup. A potent tonic for whatever ails you. Makes 22 cups leftover fresh broccoli stalks, diced, about 2 c. 1 med. onion, peeled and diced 5 carrots, peeled and diced 3 potatoes, peeled and diced leftover celery with leaves, diced, about 2 c. 15 oz. can kidney beans … Continue reading LEFTOVER VEGETABLE SOUP

GHETTO SPLIT PEA SOUP

GHETTO SPLIT PEA SOUP A perfect arrangement of flavor and texture! Makes 8 cups 1 lb. split green peas, rinsed and drained 1 med. onion diced 3 carrots, peeled, cut lengthwise in half, then crosswise into 3/8” wide half rounds 1 c. sliced celery 8 c. water 1 T. salt 2 T. brown sugar 2 … Continue reading GHETTO SPLIT PEA SOUP

STEVE’S DERBY STEW

 STEVE'S DERBY STEW Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups 2 T. olive oil 1 T. margarine 24 oz. fresh mushrooms (white and/or baby portobellos), washed, trimmed and quartered (if large, then cut into 6ths) 2 med. sized sweet onions, peeled, then diced into 1/2 inch … Continue reading STEVE’S DERBY STEW

SHARON’S BELMONT STEW

 SHARON'S BELMONT STEW A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups 2 T. margarine 1 lg. baker’s potato, peeled and cut into 3/4 inch cubes 1 lg. turnip, peeled and cut into 1/2-3/4 inch cubes 1/2 lb. carrots, peeled, cut crosswise into 3rds, then lengthwise into quarters 1/2 lg. … Continue reading SHARON’S BELMONT STEW

SWEET CHILI for STEVE

 SWEET CHILI for STEVE You won’t find any chili flavoring in this chili. That’s the way he likes it and that’s the way I make it, when I’m cooking just for him! Yield: It’s an all you can eat, which means we don’t measure servings when I make this dish. (It’s greater than 16 cups) 4 T. … Continue reading SWEET CHILI for STEVE

CHINA SPINACH NOODLE

 CHINA SPINACH NOODLE A main dish noodle soup, spiced with sage, curry and garlic. Serves 4 2 T. olive oil 1 sm. onion, peeled, cut in half  lengthwise, then crosswise into thin half rings 8 oz. fresh mushrooms, sliced, medium thickness salt 1/4 c. diced sweet red roasted peppers 2 sm. vegetable bouillon cubes 10 … Continue reading CHINA SPINACH NOODLE

SPICY CUMIN CORN CHOWDER

 SPICY CUMIN CORN CHOWDER flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth! Makes 17 cups 7-8 Yukon Gold potatoes, peeled, cut into 1/2 inch cubes, rinsed and drained 8 cups water 1 T. salt 1/2 stick margarine 2 T. extra virgin olive oil … Continue reading SPICY CUMIN CORN CHOWDER

SHARON LEE’S CORN CHOWDER

 SHARON LEE'S CORN CHOWDER with sautéed maple smoked mushrooms, fresh spinach and turnips. Extra special! Makes 14 cups 2, 14-1/2 ounce cans vegetable broth 5 med. Yukon gold potatoes, peeled and cut into 1/2 inch cubes (4 heaping cups) 3-4 sm./med. turnips, peeled and cut into 1/2 inch cubes (about 2 cups) 1 t. salt 15 … Continue reading SHARON LEE’S CORN CHOWDER

SOY CHICKEN AND POTATO DUMPLING STEW

SOY CHICKEN AND POTATO DUMPLING STEW Sautéed soy chicken strips, mushrooms, roasted peppers and carrot sticks stewed in a tomato curry, spice and herb broth, with sweet curry and dill potato dumplings! Serves 6 Dumplings: 2 c. water 1-1/2 teaspoons salt 1 t. garlic granules 2 t. mild curry powder 1 t. turmeric 1 t. dried … Continue reading SOY CHICKEN AND POTATO DUMPLING STEW

SOY SAUSAGE VEGETABLE BEAN STEW

SOY SAUSAGE VEGETABLE BEAN STEW A perfectly engineered soup: an outstanding flavor achievement. Must taste to believe!  Will go quickly. An easy sell! Makes about 14 cups 1/4 c. trans fat-free margarine 1 lg. stalk celery, cut into 3/8 inch cubes 1/2 lg. sweet onion, peeled and cut into 3/8 inch squares 1 green pepper, … Continue reading SOY SAUSAGE VEGETABLE BEAN STEW

SMOKY YAM SOUP

SMOKY YAM SOUP Creamy yams simmered briefly with tarragon, rosemary and a hint of smoke. I’m making this on the stove as I type and am waiting for a call from the hospital regarding Steve’s surgery. The yams used for this recipe have an American Heart Association recommendation on the can. Makes 5-1/2 cups 40 … Continue reading SMOKY YAM SOUP

SAVORY VEGETABLE SOUP or “7731” Soup

 SAVORY VEGETABLE SOUP or “7731” Soup Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow! Makes 25 cups 2 fresh bunches broccoli; remove stalks, trim ends, then cut stalks into ⅜ inch cubes; reserve broccoli buds for another use 2 c. peeled, cut onion, 3/8-1/2 inch … Continue reading SAVORY VEGETABLE SOUP or “7731” Soup

GINGER MINT COOKIES

 GINGER MINT COOKIES with dates, pecans and coconut. Medicine cookies! Makes approx. 5-1/2 dozen Preheat oven to 375 degrees 1/2 c. transfat-free margarine 1 c. dark brown sugar 1/2 c. white sugar 1/4 c. ground flax seed 2 T. powdered ginger 2 T. cinnamon 3 T. ground coriander 1 t. ground cloves 2 T. dried … Continue reading GINGER MINT COOKIES