Categories
DESSERTS PIES

Apple Rum Walnut Raisin Pie – with spaetzle top crust

APPLE RUM WALNUT RAISIN PIE – with spaetzle top crust

Apple, rum, walnut, raisin filling baked in a sweet yellow pea dough infused with rum, topped with a spaetzle-type crust. Not your run of the mill apple pie!

Serves 6

Categories
CRANBERRIES DESSERTS FROZEN

Cranberry Coconut Frozen Custard

CRANBERRY COCONUT FROZEN CUSTARD

Smooth as custard. Rich as cream. Perfect scoop. An easy make!

Makes 3-1/2 cups


14 oz. can whole cranberry sauce – I used Ocean Spray

11 oz. container SO Delicious Dairy Free Culinary CoconutMilk – Original, chilled till thick

1/2 c. Rich’s COFFEE RICH Non-Dairy Creamer

16 oz. POM Blueberry Pomegranate juice

2 T. vanilla – I used imitation

1 c. light brown sugar

1-1/2 t. malic acid

1 t. guar gum powder

2 t. xanthan gum powder

1/2 t. pink Himalayan salt


Combine cranberries, culinary coconutmilk and Rich’s creamer in food processor and process till smooth.

Add pomegranate juice, brown sugar, vanilla and malic acid and process again till smooth.

Add guar gum, xanthan gum and salt, then process again, this time till thickened. Let set for about 10 minutes, then process again till silky smooth and thickened.

Transfer to covered containers and freeze till ready to use.

Notes: If your freezer is as cold as the Arctic, then remove the frozen custard from freezer a few minutes before serving. If necessary soak container in a pot of hot water for a few minutes or place container in microwave for 1 minute or till the rock solid firmness softens enough to scoop it.






 

Categories
DESSERTS PIES

Apple Crumble Crust Pie

APPLE CRUMBLE CRUST PIE

A bottomless apple-crusted pie topped with a walnut, brown sugar and saffron crumble. Baked till bubbly and crisp, then drizzled with a cinnamon citric glaze, and finished with a sugar dusting!

Makes 19 inch pie – serves 6-8

Categories
BEAN CABBAGE SOUPS

by Request: Hearty Veg Bean Soup For Steve

BY REQUEST: HEARTY VEG BEAN SOUP FOR STEVE

Fresh, frozen and canned veggies mixed with Bush’s GRILLIN’ Beans in a smoky tomato, garlic, coriander and basil broth thickened with unmodified potato starch to achieve a velvet viscosity!

Makes 19-1/2 cups

Categories
AFC CHEESE PRODUCTS CASSEROLES MAINS RICE TOFU TOFUTTI Brand Inc. V-8 VEGETABLE JUICE

Jasmine Rice Lasagna

JASMINE RICE LASAGNA

Smoky Jasmine rice layered with a veggie cheese filling, veggie hamburg and onion, fresh blanched broccoli buds and a smoky citrus and garlic tomato sauce! Baked till steamy hot and bubbly!

Serves 9-12

Categories
AFC CHEW CUPCAKES CAKES DESSERTS

AFC Chew Cupcakes / Mint Carob Chocolate Chip

AFC CHEW CUPCAKES / Mint Carob Chocolate Chip ©

This is my decadent cupcake! Eat it like a popover!

Makes 2 dozen

Categories
BREAKFAST TOFU

Pink Lentil Tofu Scramble

PINK LENTIL TOFU SCRAMBLE

Silken tofu and sweet onion scrambled in extra virgin olive oil and margarine. Spiced with garlic and smoked paprika. Tossed with fresh steamed broccoli buds, then tossed with Pink Lentil Cream! You just might think you’re eating real egg here! But you’re not, so all the better!

Serves 4

Categories
SAUCES AND GRAVIES

Pink Lentil Cream

PINK LENTIL CREAM

Serve as an elegant first course appetizer soup, use as gravy or a thickener for other sauces instead of cornstarch or flour and bouillon. Easy, cheap and super smooth!

Makes 4 cups

Categories
HOLIDAY FEAST MY CHINESE | ASIAN SALADS SLAW

Purple Asian Slaw

PURPLE ASIAN SLAW

Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw!

Makes 5 cups salad – 3-1/2 cups dressing

Categories
APPETIZERS BITES HAPPY NEW YEAR PLANT MEAT

Crabless Cake Bites

THE ANIMAL-FREE CHEF

GARDEIN CRABLESS CAKES 1

CRABLESS CAKE BITES

Now this is an easy appetizer when you don’t want to start from scratch. And why not impress your guests and make your appetizer the talk of the meal!

Makes 18 bites 

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Categories
CONDIMENTS

Cilantro Date Cream

 

CILANTRO DATE CREAM

A sweet, savory and herbal condiment for veggie meat sandwiches! Or use as a vegetable or bean soup topper. Fresh lime, smoked paprika, garlic and extra virgin olive oil bring it to the finish line a winner on all that counts!

Makes 3/4 cup

Categories
HOLIDAY FEAST MY SUBS MY WAY SANDWICHES SPECIALTY

Christmas Sandwich

THE ANIMAL-FREE CHEF

CHRISTMAS SANDWICH

Some people don’t want a Christmas dinner, but still want something nice. How about a Christmas Sandwich? I made something special for you! If Delight Soy Vegan Chicken isn’t available near you, then use some other brand that you like. The Cilantro Date Cream works well on veggie burgers too! 

Makes 1

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Categories
HOLIDAY FEAST MY CHINESE | ASIAN SIDE DISHES

Cream Of Asian Peas

THE ANIMAL-FREE CHEF

CREAM OF ASIAN PEAS 2

CREAM OF ASIAN PEAS

Cooked peas swimming in a umami-rich Creamy Asian Apricot Sauce! Hey, Asians eat creamy. They love creamy! This is for you!

Makes  almost 1 cup sauce and 3-1/2 cups peas

View original post 1,449 more words

Categories
APPETIZERS HAPPY NEW YEAR SPREAD-DIP TOFU TOFUTTI Brand Inc.

AFC Horseradish Sweet Potato Spread

AFC HORSERADISH CREAM CHEESE SPREAD 3

AFC HORSERADISH SWEET POTATO SPREAD

When you have AFC Coral Horseradish Sauce on hand, this is a great appetizer to make with it. Pretty to look at, ultra creamy and perfectly balanced flavors. This can also be used as a sandwich spread for your veggie or burger sandwiches.

Makes about 1-1/2 cups

Categories
ANIMAL-FREE MEATS HOLIDAY FEAST MAINS

Asian-Style Celebration Roast

THE ANIMAL-FREE CHEF

ASIAN-STYLE CELEBRATION ROAST

Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy!

Serves 4-6

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Categories
DESSERTS FRUITS HOLIDAY FEAST

Poached Pears And Beets Àla Creme

POACHED PEARS AND BEETS ÀLA CREME

Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce!

Serves 6 or more

Categories
HOLIDAY FEAST MAINS MY ITALIAN PASTA

Batali Meets Gardein

BATALI MEETS GARDEIN

Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick cast iron fry pan! Oh, and a fresh basil garnish!

Makes 15 cups pasta w/sauce

Categories
APPETIZERS HAPPY NEW YEAR HUMMUS SPREAD-DIP

AFC Sweet Potato Hummus

Can also be used as a side dish vegetable when heated.

Categories
AFC CHEESE PRODUCTS AFC GOAT HOLIDAY FEAST MAINS PASTA

Red Turkey Pasta Mold Masterpiece – GOAT

MASTERPIECE PASTA 8

RED TURKEY PASTA MOLD MASTERPIECE – GOAT

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

Categories
AFC CHEESE PRODUCTS APPETIZERS CONDIMENTS HAPPY NEW YEAR SPREAD-DIP TOFU

AFC Red Turkey Cheese Tofu Spread

AFC RED TURKEY CHEESE TOFU SPREAD

AFC RED TURKEY CHEESE SAUCE mixed with tiny diced green pepper and Silken extra-firm tofu. Topped with chopped roasted pepper and served with whole wheat crackers. An eggy-white soft boiled texture with smokey high garlic overtones. Crisp lines meet sweet expressions of rightness! You are God after all!

Makes 2 cups

Categories
AFC CHEESE PRODUCTS CONDIMENTS HOLIDAY FEAST SAUCES AND GRAVIES

AFC Red Turkey Cheese Sauce

AFC RED TURKEY CHEESE SAUCE

Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers – long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don’t need to be soaked, we want the tiny bits – just process till teeny. We’re going to create a masterpiece using this sauce – as a celebratory gift to the world. In a couple of days I’ll post it.

Makes 4 cups

Categories
CHILI HOLIDAY FEAST MY AFRICAN MY CHILI SOUPS

African Cricket Chili – therapeutic too

Categories
CONDIMENTS HOLIDAY FEAST

AFC Coral Horseradish Sauce

AFC CORAL HORSERADISH SAUCE

Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce!

Makes 4-1/2 cups

Categories
CHILI HOLIDAY FEAST MY JEWISH SOUPS

Matzo Chili

Once you try the new way, you never go back to the old…

THE ANIMAL-FREE CHEF

MATZO CHILI

FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn’t ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good…

Makes 13 cups

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Categories
CONDIMENTS CRANBERRIES HOLIDAY FEAST

Ginger Cranberry Sauce

GINGER CRANBERRY SAUCE

Ah-h-h. I love cranberry sauce. Fresh ginger pops these berries to a new level, while the ruby red grapefruit takes them on a different but delectable texture journey. Serve hot or cold as a condiment for main dishes, a dipping/spreading sauce for horsd’oeuvres, as a preserve on your favorite toasted breads and biscuits, or as a topper for cakes and ice-creams. Versatile is what I call the CRANBERRY! A fruit for all dishes, occasions and seasons! Don’t wait till next year to revisit the CRANBERRY!

Makes 2 cups

Categories
AFC GOAT HOLIDAY FEAST SALADS SLAW

Red Snowy Coleslaw – GOAT

MAIN DISH COLESLAW 5

RED SNOWY COLESLAW – GOAT

Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I’m changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop.

Makes 5-6 servings

Categories
APPETIZERS BITES HAPPY NEW YEAR

Broiled Tomato Cheese Triscuits

BROILED TOMATO CHEESE TRISCUITS

Hot cheese melting over fresh Roma tomato with the essence of herb permeating your senses making it feel like you’re eating a bite-size crispy mini pizza will delight your guests!  Even when these morsels are no longer hot, your enjoyment won’t diminish! Don’t forget the napkins!

Makes 36 canapes

Categories
APPETIZERS HOLIDAY FEAST PLANT MEAT TOFU

Meatless Sausage and Matzo Pate

MEATLESS SAUSAGE AND MATZO PATE

A meaty flavored and textured animal-free pate. This pate served as fried sliders on Jewish rye cocktail bread with mustard, veg mayo and cilantro will have your guests singing at any holiday gathering! 

Makes 4 cups

Categories
FOREWORD

FOLLOW HER RECIPE

DAD AND MOM

My mother knew how to follow a recipe. She also knew how to create her own. On one visit to the Homeland – Arthur Street in Springfield, Massachusetts – she made my minestrone soup from the cookbook I sent her. She put it in front of me at the table and watched while I ate. It looked and tasted exactly like mine. I couldn’t believe it. Perfect replication. I was thrilled.

My Dad, who never commented on my mother’s cooking, or anyone’s for that matter, said, “too many mushrooms” as he finished up the soup except for two mushroom slices left in the bowl. He’s the engineer. I could tell by Mom’s face that she liked that Dad said that. I liked it too – that he did that for her.

Another time, Carole made one of my appetizer relishes – only she used California olives instead of Kalamata olives. She told me in advance of me tasting it in front of the whole family. Of course the Kalamata olive was the star contributor to the success of the dish. I asked why did you use the other olive? She said she couldn’t find the Kalamata olives and didn’t even know how to say it. So why in Springfield, Massachusetts can’t you find Kalamata olives in mainstream grocery stores? Maybe because you have to go to a Greek store? Or an Italian store?

I taste.

Silence.

Then the crunch of the cracker.

I could hear the collective holding of the Davies breath for about 5 seconds. My sister’s face I still see up close in front of me wondering what my response would be to altering the recipe. Her eyes dance. Her smile coaxes me. She doesn’t know. At that moment nobody knew.

“YOU LIVE”, I said.

The collective Davies held breath ended in a sigh followed by a huge instantaneous, simultaneous laugh by everybody.

It was still good with the bland California olive. But…next time ask the grocer for the olives. And next time I see her I’m going to bring some of that relish with me, so she can see the difference. Hey, if she likes liver, which she does, then she’ll like Greek olives. Kalamata olives are the biggest blood fruit on the planet. That’s what the Greeks are supposed to eat, instead of the actual lamb.

To get back to Mom, she was always clipping recipes from all the women’s magazines she subscribed to. She read a lot, not just about women stuff. I remember her complaining about the fancy calorie-laden desserts they all had on the covers, then inside they were telling women how much they should weigh and how to diet. It didn’t make any sense to her. Then give us some diet recipes instead of all these high calorie ones.

Anyway, when she tried somebody else’s recipe and it didn’t come out as she trusted it would, then there was a flaw in the recipe, not in my mother’s execution of it. She proved that to me by making my minestrone soup when I went home for a family visit. Maybe someone did what Giada De Laurentiis did with her first cookbook – just pulled the recipes from their minds as the family sat around the table guessing at the actual measurements of the dishes they made, because they didn’t measure back then. They eyeballed.

You know everybody says lose weight (nobody ever said that to Peg Davies, except her), but then all these magazines have pictures of high calorie desserts on the covers. Yeah, and they still do Mom, after all these years.

My mother passed on 14 October 2016, three days before her 90th birthday. Although she was a person short on compliments to her immediate family, she did always say when I called her long distance, “yes, yes, I remember that now. Sharon, you always remember the happy stories for me.” She was right, I did that for her – every single time I called. I wrote happy stories too – just for her.

Now that’s another happy memory Mom. This time I shared it with others, instead of telling just to you.

Perfect timing. It’s all about the timing – in cooking anything.

Thanks.

And thank you too.

And measuring accurately my engineer father pipes in.

Well, I always measured accurately my mother reminds him with a little feigned indignation.

I know you did. I’m reminding her.

On earth as it is in heaven. Mom and Dad still arguing. I love it and love you two.

Go to bed everything’s good. Just follow her recipe.

MAK

MAK MINESTRONE

MAK ANTIPASTO RELISH FRO CRACKERS






Categories
HOLIDAY FEAST SAUCES AND GRAVIES

Diet Coke Coffee Gravy

DIET COKE COFFEE GRAVY ©

BUBBLING GOODNESS. DIET COKE. COFFEE. GRAVY. HAPPY THANKSGIVING.

Makes 5-3/4 cups


3 c. water

2 c. Berry Cherry Blend (dried cherry, cranberry, blueberry by Traverse Bay Fruit Co.)

1 t. pink Himalayan salt

2 c. fresh brewed robust coffee (I used Zack’s Brews Cowell & Hubbard)

2 T. liquid smoke

3 T. unsweetened cocoa powder (use regular not dark cocoa)

2 t. guar gum powder

2 t. ground coriander

2 t. ground rosemary

2 t. garlic powder

zest and strained juice of 1 tangerine

1 T. light brown sugar

2 t. smoked paprika

1 t. Hatch ground chile

1/2 t. ground allspice


2 T. walnut oil

1 c. fine diced celery

2 c. fine dice yellow onion

1 t. pink salt

fresh grind black pepper

1 c. diet COKE


In large saucepan bring the water, dried berries and salt to boil. Reduce heat and cook 1/2 hour or till fruit is plump and tender.

Add coffee, liquid smoke, powdered cocoa. Stir well.

Add guar gum powder through wire mesh strainer and immediately whisk into top of gravy till thoroughly dissolved and no white spots remain.

Add coriander, rosemary, garlic, tangerine zest and juice, brown sugar, smoked paprika, Hatch ground chile and allspice. Stir and salt and pepper to taste.

Add diet COKE. Stir well, then keep on low heat, stirring occasionally, while you saute the veggies.

In large skillet, over medium-low heat, melt oil.

Add celery, onion and salt, then saute till translucent and brown-tinged. Add to gravy.

Stir well and cook on low heat till all is to your liking.

Bring to room temperature, then pack into covered containers and refrigerate overnight to mature and meld the flavors.


Notes: You can go ahead and saute the veggies while the berries cook in water, just be sure you end up cooking the gravy long enough. You want the gravy to develop rich flavor and texture achievements.

Serve over stuffing or veggie meats.






Categories
ENGLISH MUFFIN HOLIDAY FEAST STUFFING

Fig And Yam English Muffin Stuffin’

FIG AND YAM ENGLISH MUFFIN STUFFIN’

This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift!

Serves 6-9

Categories
SALAD DRESSINGS

AFC Diet Coke Zero Calorie Salad Dressing

 

DIET COKE DRESSING 1

AFC DIET COKE ZERO CALORIE SALAD DRESSING ©

Everything you want in a dressing!

This Is the Place! 

Zero Calories!

Makes almost 3 cups

Categories
FOREWORD

John Robbins ~ DIET FOR A NEW AMERICA

A powerful wave of awakening is sweeping across the earth today. Everywhere people are realizing that we have been unnecessarily fighting a war against the environment, against animals, and against ourselves. In every part of the world people are now wanting to bring their lives into deeper alignment with more life affirmative values and a respect for Creation and its creatures.

But to many the prospect of becoming vegetarian seems like a deprivation. You may grant that it’s healthier, kinder and lighter on our resource base to avoid animal products, but, you may say, you like the finer things in life, and do not want to survive on brown rice and tofu. You want to be healthy, yes, but perhaps wonder if it’s worth it if it requires a diet of alfalfa sprouts, wheat germ and mashed yeast.

In COOKING WITHOUT ANIMALS Sharon Davies-Tight has come to the rescue, and banished such fears. For her book is a connoisseur’s delight, impeccably designed for the person who enjoys cooking, and considers creating edible delights to be one of lifes worthy achievements. The recipes are clearly thought out, and presented with crystal clear clarity. The detail and variety are impressive, and the result is a book that treats the preparing of meals as a high art.

COOKING WITHOUT ANIMALS may well be the most comprehensive guide to purely vegetarian gourmet cooking yet written.

Sharon obviously loves cooking, and does not cut corners when the price would be a compromise in the final product. Nothing is half-baked, vague or left to your imagination. In fact, the directions could not be easier to understand, and can lead even a rank amateur to the culinary heights of expertise. If you want to expand your repertoire of non-animal fare, she’s your lady. Be advised though, that if you want to go very low-fat, and stay with what are termed as “health foods”, such as whole grain baked goods, this book may not be for you. It’s for people to whom the creation of fine cuisine without the products of animal suffering is the goal, not the elimination of all packaged or refined foods.

With every passing day more and more people are seeing that how we treat other beings says something important about us as people. The treatment of animals in contemporary factory farms is so appallingly cruel that you do not have to be in any way sentimental to find it unacceptable. The vegetarian journey is made easier by books such as COOKING WITHOUT ANIMALS, which yields to none in delights for the palate.

Choosing to no longer swallow the products of pain is an act, not only of compassion for the animals, but of self-respect. As Sharon says, you have every reason to be proud of yourself for taking such a step. She’s proud of you; and so as I.

~ John Robbins, author, DIET FOR A NEW AMERICA


DONATE NOW TO CHEF DAVIES-TIGHT COOKING WITHOUT ANIMALS

Categories
MAINS PASTA

Saffron Pesto Rotini

THE ANIMAL-FREE CHEF

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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Categories
AFC CHEESE PRODUCTS MY MIDDLE EASTERN SAFFRON SAUCES AND GRAVIES

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

Categories
MY AFRICAN SAUCES AND GRAVIES

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

Categories
POTATO SALADS TOFU

Potato Salad For Two

POTATO SALAD FOR TWO 1

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

Categories
FRUIT salads MY AFRICAN SALADS TOFU

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

Categories
CONDIMENTS

Thick Lime Cream Sauce – how to make

Categories
CREAMY SOUPS

Cream Of Tomato Pumpkin Soup

THE ANIMAL-FREE CHEF

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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