Saffron Pesto Rotini

AFC BULL MARKET TEST KITCHEN

SAFFRON PESTO ROTINI 5

SAFFRON PESTO ROTINI

This is just one of the uses for SAFFRON WALNUT PESTO:

Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!

Makes 9 cups

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Saffron Walnut Pesto

SAFFRON WALNUT PESTO

Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto!

Makes 4-1/2 cups

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African Tomato Nut Pesto Linguini

AFRICAN TOMATO NUT PESTO

AFRICAN TOMATO NUT PESTO LINGUINI #4

Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels.

Serves 6-8

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Potato Salad For Two

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POTATO SALAD FOR TWO

Bake up a bunch of potatoes, refrigerate, then make individual potato salads as you want them. This way, the dressing and ingredients don’t get watered down and old-tasting. It’s fresh each time. Thick Lime Cream Sauce is perfect for a mayonnaise substitute. Use your leftover pickle juices to thin the sauce when stirring the salad!

Serves 2

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African Fruit Salad

AFRICAN FRUIT SALAD #2

Yes it’s African. What’s the matter with that? Hey, I researched it after the fact of naming it African.  Africans eat dates, pineapples and bananas – there’s a big history there. That’s all the proof I need, that Africans don’t require animals in their diet. They just think they do. It’s a status symbol. Like with everybody. It’s all about status.

African Fruit Salad is one of the most delicious, easy to make and unique fruit salads of all time! Made with precision! And, it holds up well. And, you now have a way to keep your bananas from discoloring in the salad!

Makes 7 cups salad

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Thick Lime Cream Sauce – how to make

AFC SOUS-CHEF

THICK LIME CREAM SAUCE

A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes!

Makes 2-1/3 cups

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Cream Of Tomato Pumpkin Soup

AFC BULL MARKET TEST KITCHEN

CREAM OF TOMATO PUMPKIN SOUP 1

CREAM OF TOMATO PUMPKIN SOUP

A rich, elegant, powerfully expressed creamy soup! Common ingredients don’t detract from its beauty, in fact, they enhance it!

Makes 9 cups

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Red Miso Balsamic Salad Dressing

FAT-FREE. Concentrated. A great dressing for tossing salads, not drizzling!

AFC SCALES & MIRRORS

RED MISO BALSAMIC DRESSING 1

RED MISO BALSAMIC SALAD DRESSING

A concentrated salad dressing that focuses more on taste sensations rather than individual flavors.  Fat-Free! 

Makes about 3 cups

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Bourbon Barbecue Apple Shortcake

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Bourbon Barbecue Apple Shortcake

Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake!

Makes 3 servings

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Egg vs Plant

Using an egg squeezed from a hen to bind a cake is a lot weirder than using a gummy substance squeezed from a plant to bind a cake.

~ Chef Sharon Lee Davies-Tight






 

White Meat May Be as Cholesterol-Raising as Red 

 

In light of recommendations for heart healthy eating from national professional organizations encouraging Americans to limit their intake of meat, the beef industry commissioned and co-wrote a review of randomized controlled trials comparing the effects of beef versus chicken and fish on cholesterol levels published over the last 60 years. They found that the impact of beef consumption on the cholesterol profile of humans is similar to that of fish and/or poultry—meaning that switching from red meat to white meat likely wouldn’t make any difference. And that’s really no surprise, given how fat we’ve genetically manipulated chickens to be these days, up to ten times more fat than they had a century ago (see Does Eating Obesity Cause Obesity?).

There are a number of cuts of beef that have less cholesterol-raising saturated fat than chicken (see BOLD Indeed: Beef Lowers Cholesterol?), so it’s not so surprising that white meat was found to be no better than red, but the beef industry researchers conclusion was that “therefore you can eat beef as part of a balanced diet to manage your cholesterol.”

Think of the Coke versus Pepsi analogy. Coke has less sugar than Pepsi: 15 spoonfuls of sugar per bottle instead of 16. If studies on blood sugar found no difference between drinking Coke versus Pepsi, you wouldn’t conclude that “Pepsi may be considered when recommending diets for the management of blood sugars,” you’d say they’re both equally as bad so we should ideally consume neither.

That’s a standard drug industry trick. You don’t compare your fancy new drug to the best out there, but to some miserable drug to make yours look better. Note they didn’t compare beef to plant proteins,…

Finish reading: White Meat May Be as Cholesterol-Raising as Red | NutritionFacts.org






 

Foreign Foods In Foreign Lands

I don’t like French food in France. I don’t like Russian food in Russia. I don’t like Hawaiian food in Hawaii. I don’t like Asian food in Hawaii. I don’t like Italian food in Italy. I don’t like German food in Germany. I don’t like Mexican food in Mexico. I don’t like English food in Britain. I don’t like Dutch food in Holland (the Netherlands). I don’t like Swiss food in Switzerland. I don’t like Belgian food in Belgium. I don’t like Austrian food in Austria. I don’t like Finnish food in Finland.

I don’t like street food anywhere.

I like everything À la Sharon. My way not your way. My taste buds not yours. In the style and manner of me. Using ingredients I like from everywhere that I want them from, combined and cooked the way I like to combine and cook them, not according to your culture or your dried up used up old never going to work for me method. I don’t give a rat’s ass about your culture and how you dismember an animal dead or alive passed down from generation to generation of serial offenders.

I don’t like your bread unless it’s made in an American bakery – the way I like bread to be made, the way I like bread to taste and texture. I don’t want you to pound the dough on a rock with filthy hands you scratched your ass and the snot from your nose with, then sell it to me as authentic.

The only thing I want authentic is me – not your greasy, slimy, dirty, grown in toilet water garbage that you call authentic foreign food.

I don’t like the animal in anything.

So all you foreigners who eat insects, keep them out of the foods you sell to me, unbeknownst to me, because you made a deal with somebody in the USA government giving you permission to use products I don’t want in my food. We’ll make the people adjust was the plan.

Not this old lady. I don’t adjust to slaughter and filth and allergic reactions to shell insects – yeah that’s right. Shell fish. Shell insects, beetles, whatever the name du jour happens to be in any given year. Keep your allergy producing foods in your own country, in your own pantry. I don’t want them.

It’s about moving forward – not moving backwards, where we all return to the jungle to scrape the dirt with sticks to gouge up worms for snacks. Whose global planning idea was that?

Fire their asses.






 

THE BEAST SAYS:

ROOK 1

ROOK WINS






AFC WILD PUMPKIN SEED SAUSAGE BURGERS

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AFC WILD PUMPKIN SEED SAUSAGE BURGERS ©

Okay, this is super easy once you make the rice, and that’s easy too! No-bake burgers. Form the patties, put them between wax paper in a covered container and refrigerate till ready to use. I made 1 batch; next time I’d make 2 batches. Really good texture and flavor. Easy as all get out!

Makes 10 burgers

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CHOCOLATE COVERED STRAWBERRIES

CHOCOLATE COVERED STRAWBERRIES 2

CHOCOLATE COVERED STRAWBERRIES

A special occasion calls for a special dessert! Animal-free of course! Happy Easter to you and yours. For those who don’t celebrate Easter, then celebrate something else that’s special to you!!

Makes a bunch

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BAKED VEG CHEESE AND VEAL CANNELLONI

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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 that tasted more like bologna, but the fresh pounded cutlets.

Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.

What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!

Makes 14 stuffed cannelloni

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SHARON’S DIRT BROTH

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SHARON’S DIRT BROTH

The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.

Makes 35 cups

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MARINARA MARINARA

MARINARA MARINARA

The perfect sauce for lasagna, manicotti and all other pasta shapes! Also good on hot subs, over rice, mashed potatoes and veggie meats! Or serve it in appetizer bowls with hot toasted bread strips!

Makes 5-1/4 cups

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SHARON’S MANICOTTI

rolled-manicotti-sauced-not-baked

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

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QUINOA VEG CLAM & OYSTER CHOWDER

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QUINOA VEG CLAM & OYSTER CHOWDER

Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful!

Makes 9-1/4 cups

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TOASTED QUINOA BREAKFAST PIE

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TOASTED QUINOA BREAKFAST PIE

A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted with cinnamon. 

For an added treat, add to the toppings a tablespoon of Jif Whip Peanut Butter & Chocolate and a dusting of unsweetened dark cocoa!  A true breakfast delight!

Makes 4-1/2 cups

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GLUTEN-FREE VEGGIE NOODLE SOUP

gluten-free-noodle-soup-pot

GLUTEN-FREE VEGGIE NOODLE SOUP

My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift!

Makes 20 cups Continue reading “GLUTEN-FREE VEGGIE NOODLE SOUP”

HIDING BEHIND THE VEGAN LABEL

People on Facebook who comment on vegan recipes using the words ‘puke’, ‘yuck’, ‘ghastly’ or words describing other body functions associated with waste, who also claim to be vegan are hiding their eating disorders and food phobias under the vegan label.

Or worse, they’re terrorist trolls posing as vegans to take real vegans down by associating repulsive words with vegan foods.






 

GYPTIAN RICE

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GYPTIAN RICE

White and wild rices, cashews and raisins seasoned with garlic, saffron and mint. Served with orange zest, and a maple syrup and extra virgin olive oil drizzle! Takes me someplace I haven’t been before and I like it. Steve loves it. Elegant, he remarked. And delicious! Mostly fat-free!

Makes 14 cups

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SPAGHETTI RICE PILAF

SPAGHETTI RICE PILAF

The holidays are gone. That doesn’t mean great tasting food went with them! Enjoying a special rice pilaf made with browned gluten-free spaghetti sticks (Bonta d’Italia Authentic Italian Pasta), curry-coriander rice, sautéed peppers, onions and peas. Tossed with walnut crumbles and served with a drizzle of extra virgin olive oil! Sunday dinner anybody?

Makes 9 cups

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CASHEW PAPRIKASH CHEESE SAUCE

CASHEW PAPRIKASH CHEESE SAUCE

An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look!

Makes 4 cups Continue reading “CASHEW PAPRIKASH CHEESE SAUCE”

CAULIFLOWER PUREE

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CAULIFLOWER PUREE

Fresh boiled cauliflower buds processed with margarine and extra virgin olive oil till ultra-smooth. Seasoned with garlic, dry mustard and fresh grind sea salt and black pepper. Served with tomato vinaigrette and fresh steamed peas. Garnished with fresh basil!

Makes 4 cups

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PROGRESSIVE BRAIN DISEASE

High animal diet equals high progressive brain disease probability.

~ Sharon Lee Davies-Tight






ANIMAL – PLANT

You can’t make an animal taste and texture like a plant, but you can make a plant taste and texture like an animal.

~ Sharon Lee Davies-Tight







CHARRED BRUSSEL SPROUTS

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CHARRED BRUSSEL SPROUTS

Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat!

Serves 6

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THE GREEN STOGIE

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THE GREEN STOGIE

Impress your guests. Or bring your Green Stogies to a cook-out! Jumbo veggie hot dog wrapped in cooked collard green leaf (hot or cold doesn’t matter) spread with mustard. Looks like a Stogie! Served in a potato bread hot dog bun spread with dill pickle relish and a stream of ketchup. Top all with chopped red onion and another stream of ketchup! 

Makes 1

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Grilled Cheese And Pepper Tortilla Sandwich

TORTILLA GRILLED CHEESE AND PEPPERS 3

GRILLED CHEESE AND PEPPER TORTILLA SANDWICH

Veggie cheese and sweet red roasted pepper between two 6 inch flour tortillas pan-grilled in vegetable oil to perfection! Served with cornichon dill pickle! A little fattening? A little. But it’s so good, and you only want one, right?

Okay, I confess, I had two – Lilly Belle helped eat them though (no excuse). I didn’t eat breakfast and I was planning on no supper. So what happened old wise one? I had a totally fat-free salad, dressing and all (new experimental recipe made in the Fat-Free Lab), then when Steve got home (our Friday night on Sunday night), Great Lakes Dortmunder Gold, no potato chips (salted we call them) and a little red wine – I’ll get back on the rest!

Makes 1

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ENGLISH CASHEW BUTTER VEG MUFFIN

ENGLISH CASHEW BUTTER VEG MUFFIN 1

ENGLISH CASHEW BUTTER VEG MUFFIN

I usually saute onions and peppers for sandwiches, but then thought why not celery and onion? Celery is good fried, so here we have it and it is delicious. Such a simple variation that doesn’t break the bank and it’s readily available, just waiting for you to make the switch to something new but very familiar. 

Team it with cashew butter, spicy pickles, lettuce, mustard and a cilantro relish on a toasted English Muffin and you’ve got yourself a sandwich to brag about!

Makes 1 sandwich

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PERSIAN PEARLS

PERSIAN PEARLS DOUGH

PERSIAN PEARLS

Pistachios, dates, saffron, espresso coffee, fresh lemon and orange define these pearls of the desert! Tea, coffee or wine beverage completes the experience!

Makes about 7 dozen

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AFC EARTH BURGER

EARTH BURGER 1

AFC EARTH BURGER ©

The everything burger! Grains: barley and rolled oats. Veggies: mushrooms and carrots. Beans: dark red kidney beans and blackeye peas! Contains no fat, no soy, no animal products, no protein isolates! The carrots give it an earthy taste!

Makes 8 cups burger dough

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AFC BREAKFAST WIENER ROLL for Steph

“Hi Aunt Sharon! Hope all is well! I just made your Energizer Breakfast Burrito and it was delicious!!! I’ve been having cereal before work, but I’m hungry an hour later, plus it’s so bland. If you come up with anything as simple as and similar to the burrito send them my way :)”

Nothing I like better than a special request and the challenge of exceeding expectations! Now this combination…everyone’s going to think, what the—-?? So did I during the thought exploration process. But it worked and worked great! Hope you like it Steph. XO

AFC BREAKFAST WIENER ROLL 2

AFC BREAKFAST WIENER ROLL

Yes, the wieners are dates! Perfect fit – who would think? And raw sauerkraut – any flavor will do, but the raw? – I like what it does to me insides. Feels good, tastes delicious. Use any mustard you like, I went with ball park, because I wanted to hit this one into the next city! Try the Jif Almond Butter, readily available in most markets. Super smooth! A tiny drizzle of maple syrup makes you want to kiss the tree that bled it for what it does to this breakfast roll up!!

Makes 1

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WHAT’S THE DIFFERENCE?

What’s the difference between eating a veg burger fried on the same flat top that an animal burger was fried on and eating seaweed that is harvested from an ocean in which humans slaughter fish?

Should we not eat the veg burger fried in a place where animals were fried? Should we also not eat seaweed harvested from a place where sea animals were slaughtered?

Can you taste the blood from the slaughtered animal in the veg burger and seaweed?

It’s there to be sure. But isn’t there blood everywhere?

How about the soil where soldiers lay their blood? Are we not to grow plant foods nor flowers in places where slaughter fed the earth? Are we not to drink the water from streams laced with the DNA of cows, pigs, chickens and deer, lambs and goats?

The blood is washed away to some place we all find familiar at some point.

The blood always comes home to us in some way.

~ The Animal-Free Chef





 

THIRSTING FOR BLOOD

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If the only reason you eat animals is to get protein in your diet, there are lots of other ways to achieve that end without enslaving, torturing and murdering a living, breathing animal.

Are you thirsting for blood? The blood of the plant satisfies your thirst.

~ The Animal-Free Chef






ROASTED GARLIC SPINACH PESTO

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ROASTED GARLIC SPINACH PESTO

This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!

Pesto makes  4 cups; pasta dish serves 8-10

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PICKLED MUSHROOM AND ONION

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PICKLED MUSHROOM AND ONION

Salvage those almost gone bad mushrooms with apple cider vinegar! Makes a great condiment for sandwiches and burgers. Use in place of pickles!

Makes about 1-1/2 cups

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