AFC Tomato Mushroom Chick’n Marsala

AFC TOMATO MUSHROOM CHICK'N MARSALA Great dish all the way around for a great occasion: Father's Day. Yes it's time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!! Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick'n,  three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping! … Continue reading AFC Tomato Mushroom Chick’n Marsala


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

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

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

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

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

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 Tomato sauce ingredients: 2 T. extra virgin olive oil 1 c. peeled, diced onion - 1/2 inch squares 8 … Continue reading Jasmine Rice Lasagna

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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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 … Continue reading Batali Meets Gardein

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

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 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumb … Continue reading Fig And Yam English Muffin Stuffin’

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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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 … Continue reading BAKED VEG CHEESE AND VEAL CANNELLONI


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 Preheat oven to 350 degree for 15 minutes before baking manicotti Filling: 12.3 … Continue reading SHARON’S MANICOTTI


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 4-3/4 c. … Continue reading GYPTIAN RICE


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 … Continue reading SPAGHETTI RICE PILAF


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 2 c. walnut halves 1/2 c. roasted garlic cloves (I used Christopher Ranch brand) 1 t. sea … Continue reading ROASTED GARLIC SPINACH PESTO


TOMATO SAFFRON RICE Saffron, curry, basil and tarragon seasoned rice mixed with a saute of mushroom, celery and sweet onion, mixed with peas and carrots. Tossed with garlic and fresh grape tomatoes! Makes 11 cups 3 c. water 1 t. sea salt 1 t. mild curry powder (I used Badia brand) 3 c. long grain … Continue reading TOMATO SAFFRON RICE


SAFFRON YELLOW PEPPER RICE Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice! Makes 9 cups 3 c. water 1 t. sea salt 2-3 pinches saffron stigmas 3 c. parboiled long grain golden Canilla … Continue reading SAFFRON YELLOW PEPPER RICE


ROASTED BEET STEAKS This is my Filet Mignon. Serve with mushroom gravy and your favorite mashed potatoes. Top the beet steaks with chopped sweet cherries and serve red beet horseradish as a side condiment. Perfect! Serves 4 Preheat oven to 400 degrees 2 lbs. fresh beets - wash beets, cut off ends and peel - … Continue reading ROASTED BEET STEAKS


MATCH MEAT SAFFRON CHICKEN Pan-fried Match Meat Chicken Nuggets seasoned with rosemary. Mixed with sautéed mini peppers and onion with cauliflower buds, roasted peppers and peas in a light, creamy saffron mustard sauce! Yes, you're in heaven! Serves 6 1/2, 1 lb. pkg. Match Meats Ground Chicken Plant Protein, thawed - cut chicken block in … Continue reading MATCH MEAT SAFFRON CHICKEN


BAKED STUFFED MADEIRA MUSHROOMS Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot! Serves 4-6 Preheat oven to 375 degrees 1-1/2 lbs. large stuffing mushrooms (14 - 17) - wash to thoroughly remove all dirt, cut off a slice from the stem and discard, now … Continue reading BAKED STUFFED MADEIRA MUSHROOMS


PORTOBELLA SHITAKE PASTA I use mushrooms in a lot of different dishes. In this dish it's all about the mushrooms. It needs nothing more than salt, pepper, garlic and wine. Over pasta? Yes. Big mushroom flavor is the result! Serves 2-4 6 oz. Portobella mushrooms caps, cleaned under water, sliced 1/4 inch thick, then cut … Continue reading PORTOBELLA SHITAKE PASTA


SMOKY LAZY PIEROGI Lazy, crazy good! Not your tradtional lazy pierogi - sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick's Bac'n Pieces and I'm no longer in hog heaven - I'm in animal-free culinary … Continue reading SMOKY LAZY PIEROGI


ITALIAN MAC & CHEESE Tortiglioni pasta cooked with garlic and black pepper, then layered with a garlic, ginger, mushroom and sweet onion tomato sauce and a blend of three veg cheeses. Baked till steaming hot! Taste the pleasure! Serves 12 and makes 9 cups sauce Preheat oven to 400 degrees 1 lb. tortiglioni dried pasta … Continue reading ITALIAN MAC & CHEESE


AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE Bite-size rigatoni topped with a smoky garlic tomato sauce, followed by a saute of veggie sausage, green and sweet red pepper. Sprinkled with fresh ginger sticks! A must have once a week meal at home or restaurant! Serves 6 with extra sauce Sauce: 1/4 c. extra virgin olive oil … Continue reading AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE


MUSHROOM PIZZA SAUCE An all-purpose, basic pizza sauce with mushrooms. Light and tangy - just how a pizza sauce should be! The smoked paprika, allspice and fennel seed provide the meaty flavor that might otherwise be missing in the toppings!  Makes 2-3/4 cups 12 oz. can tomato paste 13.25 oz. (DR. WT. 8 oz.) can … Continue reading MUSHROOM PIZZA SAUCE – PALETTE PIZZA


MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko's Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite … Continue reading MIYOKO RATATOUILLE FOR SUB OR PASTA


TOFU AND VEGGIE SAUTE Silken tofu sauteed with fresh mushroom, onion, cabbage and cherry tomatoes in extra virgin olive oil. Seasoned with smoked paprika, garlic and turmeric. Served with fresh cilantro sprigs! A quick, delicious, satisfying dish! Serves 6 2-3 T. extra virgin olive oil 2 med.-sm. yellow onions, diced 1 lb. button mushrooms, sliced … Continue reading TOFU AND VEGGIE SAUTE


PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups 117 oz. can Bush's Bean Pot Vegetarian 1-1/2 … Continue reading PICKLE POT BEANS


MUSHROOM SEITAN SAUTE Crimini mushrooms, sweet onion and celery sauteed with Chicken Style WESTSOY Seitan in a red wine, garlic and smoky paprika sauce. Tossed with Japanese Buckwheat Noodles With Yam. Garnished with lots of fresh cilantro! Makes 5 cups saute, serves 6 with noodles 3 T. margarine(I used Smart Balance vegan) 1 lb.  fresh … Continue reading MUSHROOM SEITAN SAUTE


TOMATO SAFFRON SAUCE OVER PIEROGI with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon! Makes approx. 6 cups sauce Sauce: 14.5 oz. can diced tomatoes (I used RED GOLD brand) 4.25 oz. can CHI-CHI's Diced Green Chilies … Continue reading TOMATO SAFFRON SAUCE OVER PIEROGI


ROASTED ROOT VEGGIES Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze. Serves 8-12 Preheat oven to 400 degrees 3 lbs. fresh sm. red-skinned potatoes, washed, eyes removed and cut into 1 inch cubes 2 lbs. fresh whole beets, peeled and cut into 1 inch cubes 1 … Continue reading ROASTED ROOT VEGGIES


VEGGIE SAUSAGE ASIAN TUMBLE A stir-fry of peppers, onion, bok choy and sugar peas with veggie soy sausage. Fresh turmeric root adds an earthy flavor. Tossed with tofu macaroni, soy sauce, a little sugar then topped with toasted white and black sesame seed. Makes 4-6 servings 2 T. sesame oil 1 jumbo green pepper, cored … Continue reading VEGGIE SAUSAGE ASIAN TUMBLE


TOP SHELF STUFFED PEPPERS Sauteed eggplant, onion and peppers mixed with a multi grain and legume mix. Stuffed into pepper shells, topped with fresh tomato slices and a Lemon Mint Tomato Sauce! Fit for royalty! * This recipe can also be used for stuffed cabbage rolls Stuffing makes about 7 cups, enough for 9 pepper … Continue reading TOP SHELF STUFFED PEPPERS


GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce 2 T. extra virgin olive oil 1 T. margarine 12 oz. white button mushrooms, sliced 1 t. salt freshly ground black … Continue reading GREEK OLIVE AND MUSHROOM TOMATO SAUCE


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! Serves 6 Preheat oven to 350 degrees Stuffing: … Continue reading CRANBERRY STUFFING POTATO CASSEROLE


VEGGIE CHIK'N SCALLOPINI FETTUCCINI Pan-fried Gardein Chick'n Scallopini served over fettuccini with caramelized mushrooms, peppers and onion in a mustard tarragon red wine sauce! Serves 4 with extra pasta Sauce makes 4 cups 4 T. extra virgin olive oil 1 jumbo fresh sweet red pepper, diced into 3/4 - 1 inch squares 1 med. fresh … Continue reading VEGGIE CHIK’N SCALLOPINI FETTUCCINI


MEATLESS BEEFLESS TIPS Gardein brand beefless tips sauteed in a  BLACK & RED BARBECUE SAUCE. Garnished with scallion and sesame seed! Serve alone, or with a side of rice and/or veggies! Serves 2 Black & Red Barbecue Sauce - makes about 1-1/2 cups 1/3 c. ketchup 2 T. prepared yellow mustard 1/3 c. Red Russian … Continue reading MEATLESS BEEFLESS TIPS


BLACK & WHITE BAKED STUFFED ARTICHOKES Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot! Makes 2 Preheat oven to 350 degrees Artichokes. 2 fresh whole artichokes Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large, … Continue reading BLACK & WHITE BAKED STUFFED ARTICHOKES