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 holiday sauce and sandwich to brag on!
Makes 2-3/4 cups sauce
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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!
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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 stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!
Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!
Makes 1, 9 inch pie
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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
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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
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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
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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
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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
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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
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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 Continue reading “Ginger Cranberry Sauce”
RED SNOWY COLESLAW
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
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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
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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!
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CREAMY ORANGE STRING BEANS
Your guests will be talking about these delicious green beans and wanting the recipe. The recipe is so simple that you won’t have to write it down – just tell them how to do it! Orange marmalade, a little vegetable broth, salt and cilantro mixed with Tofutti Better Than Cream Cheese. Easy!
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CRANBERRY BEET GRAVY
A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful!
Makes 5-1/2 cups
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PINEAPPLE PUMPKIN PUDDING
It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you!
Makes 9 cups
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SMOKY CRANBERRY MUSTARD SAUCE
A perfect holiday – or any day – sauce to spoon over bread stuffing, cabbage/sauerkraut or potato pierogi, veggie meats, potatoes of all kinds! It’s so simple, yet so tasty, enhancing anything you put it over!! A must have for the holiday season!
Makes 2-2/3 cups
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MIYOKO WALNUT GREEN BEANS
Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious!
Makes 6-8 side dishes, 4 main dishes
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CRANBERRY BLACK BEAN SALSA
Whole cranberry sauce, black beans and sweet mini peppers combined with chunky salsa, fresh cilantro and lemon. Served with white corn tortilla chips. Wow! My new favorite salsa!
Makes 4 cups
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COCKTAIL HORS D’OEUVRE SANDWICHES
A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on rye cocktail bread, cut into triangles!
Makes a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread
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CRANBERRY STUFFING POTATO CASSEROLE
Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round!
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HOLIDAY STUFFING CASSEROLE
Pineapple sage stuffing with almonds, layered with mashed potatoes and yams, topped with a coriander and onion gravy, and pineapple mustard-mint fresh cranberry sauce. Baked till steamy hot! Who knew stuffing could be elegant?
Makes 12 servings
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RAW CRANBERRY CILANTRO RELISH
A fresh cranberry, orange and cilantro chop! Makes a great relish to accompany your holiday meal!
Makes 2-1/2 cups
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ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE
Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce!
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BARBECUED VEGETABLE ROAST
Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized!
Serves 6-8 Continue reading “BARBECUED VEGETABLE ROAST”
CHRISTMAS PISTACHIO NUT SALAD
Pistachio nut vinaigrette served over crisp leaf lettuce! Perfect for the holidays!
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