SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS
Gourmet Pearl Oyster mushrooms combined with sauteed onion, celery, garlic and steamed eggplant. Mixed with fresh potato breadcrumbs, fine cashew crumbles, white wine and saffron. Stuffed into crimini and white button mushroom caps, baked till hot, then served with a saffron remoulade sauce!
Makes approx. 42 stuffed mushrooms – approx. 6 servings
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EGGPLANT MEATLESS MEAT LASAGNA
This is an old school lasagna – meaty and dry!
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FRENCH RIVIERA PIEROGI
Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!
Serves 2-4 (12 pierogies with sauce)
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FRESH BASIL & HUMMUS FETTUCCINE
A creamy alfredo-type sauce made from fresh basil, classic hummus and garlic. Spooned over fettuccine pasta. Topped with chopped Kalamata olive and fresh tomato! Delicious!
Makes 2 cups sauce for 4 servings pasta
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No need for noodles in this lasagna! Lots of zucchini though. Pan-fried planks substitute for the noodles, and as if that weren’t enough – 4 cups grated zucchini go into the sauce. Gentle Italian flavors permeate the custard-like texture of the Tofutti cheese in this once in a life-time experience of walk on air delight! A glass of your favorite red wine will be thankful for the company!
Makes 9 servings
Continue reading “ZUCCHINI LASAGNA”
VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA
Artisan flatbread spread with a smoky garlic, fennel and basil tomato sauce. Topped with chopped mushrooms, sliced onion, Yves vegan pepperoni and fresh garlic crumbles, and Follow Your Heart Vegan Mozzarella Shreds. Baked till piping hot, then sprinkled with sliced fresh basil. Wow! Tastes just like pizza!
Makes 6 flatbread pizzas or 12 large servings
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BABY MUSHROOM LINGUINI BOLOGNAISE
Baby Portobello mushrooms and baby shitake mushrooms in a tomato sauce seasoned with fennel, basil and garlic. Served over linguini pasta with a side of broiled French baguette with extra virgin olive oil and garlic!
Serves 6 with enough sauce leftover for another small meal
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MUSHROOM SUKIYAKI IN GINGER BEER BROTH
Light, refreshing, satisfying. Veggies, tofu noodles, delicious ginger beer broth – what more could you ask for in an Asian-American super star dish? Elegant? Yes, it’s also elegant!
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BARBECUE VEGGIE HASH
Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce!
Makes 7 cups Continue reading “BARBECUE VEGGIE HASH”
TRULY TOMATO KALAMATA OLIVE BOLOGNAISE
Garlic-flavored textured vegetable protein (TVP) creates the meaty texture, and the Kalamata olives combined with spices and herbs provides the meaty flavor/texture plus the wine flavor, absent the wine, in this special veggie version of Bolognaise, a classic Italian dish of meat, sauce, garlic, wine and pasta.
Makes 8 cups Continue reading “TRULY TOMATO KALAMATA OLIVE BOLOGNAISE”
JACK DANIEL’S BARBECUE TOFU
Basically, tofu and Jack Daniel’s is all you need. A little maple syrup, a little spice, and no one’s lookin’ for veggies, salads, starches or condiments. No matter what style or brand of tofu we use – soft, firm, extra-firm, superfirm, organic, non-GMO, water-packed, silken style, hand-crafted – this is how we eat it!
Serves 2 Continue reading “JACK DANIEL’S BARBECUE TOFU”
MARSALA AND JACK DANIEL’S CLEVELAND TOFU DISH
Risotto rice topped with a Marsala mushroom and green bean saute, then with Cleveland Tofu sticks pan-fried in a Marsala and Jack Daniel’s sauce with orange zest strips!
Serves 4 Continue reading “MARSALA & JACK DANIEL’S CLEVELAND TOFU DISH”
GRILLIN’ BEANS WITH GINGER BEER
“Steakhouse, Bourbon and Southern” styles combined with caramelized sweet onion, grated carrot, garlic and ginger beer! If you’re animal-free/vegan, and invited to the family cook-out, bring these easy to make beans and steal the show! Spicy, hot, sweet!
Makes 8 cups
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CURRY FRIED RICE WITH CURRY PEANUT SAUCE
Caramelized sweet onion and mixed veggies combined with steamed white rice and textured vegetable protein (TVP). Served with a curry garlic peanut sauce and a sour pickle garnish!
Makes 8 custard cup size servings Continue reading “CURRY FRIED RICE WITH CURRY PEANUT SAUCE”
SPINACH RICE MOLDS
with a roasted pepper and sun-dried tomato white wine sauce with orange zest! Delightfully refreshing with a subtle cheesy flavor!
Serves 4-6 Continue reading “SPINACH RICE MOLDS”
A rice dish to sink your teeth into. Scrambled tofu cheezy roasted pepper and white wine sauce combined with rice and parsley! Subtle, rich!
Makes 4 cups Continue reading “FATTY RICE”
PAN-FRIED TOFU MADE ELEGANT
Yes, fried tofu rises in the ranks to achieve elegance! The salty crispiness of some edges of the Silken tofu against the unsalted spinach and tangy of the creamy Sabra roasted pepper hummus achieves perfection!
Serves 3 Continue reading “PAN-FRIED TOFU MADE ELEGANT”
SAFFRON ROASTED PEPPER CREAM SAUCE
with sauteed mushroom, onion, and tarragon. Served over saffron and white truffle oil instant mashed potatoes! Easy and elegant! Out of this world delicious!
Makes 6 cups sauce and 8 servings mashed potatoes Continue reading “SAFFRON ROASTED PEPPER CREAM SAUCE”
RED AND WHITE LASAGNA
Lasagna noodles layered with a Tofutti ricotta and cream cheese filling, sweet roasted peppers, and a garlic, tarragon and fennel tomato pepper sauce. The best of white and red in one casserole! Has a sharp cheese flavor the whole world will love!
Serves 8-12 Continue reading “RED AND WHITE LASAGNA”
VEGGIE MAC AND CHEESE FLORENTINE
Tofutti ricotta, cream cheese, sour cream and mozzarella singles combined with herbs and spices, fresh spinach and veggie elbow macaroni. Topped with fresh breadcrumbs flavored with olive oil and garlic, garnished with roasted pepper and baked till piping hot and crisped!
Serves 8 Continue reading “VEGGIE MAC AND CHEESE FLORENTINE”
MEATLESS GOLUMPKI (stuffed cabbage)
Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce!
Makes 14 cabbage rolls Continue reading “MEATLESS GOLUMPKI (stuffed cabbage)”
CRISPY POTATOES for restaurants
Pre-peeled, canned little white potatoes, lightly oiled, tossed in an instant potato and paprika dry coating, then baked till crispy. What could be easier? Drizzled with a little melted margarine, garlic and parsley, then served with an upscale creamy BBQ dipping sauce along with plain ol’ ketchup! Serve as an appetizer, small plate lunch or main dish supper with a small side salad and side veggie!
Serves a crowd Continue reading “CRISPY POTATOES for restaurants”
POTATO PIEROGI BENEDICT
The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce!
Serves 4 Continue reading “POTATO PIEROGI BENEDICT”
CARROT MASHED POTATO WITH TOMATO TOPPER
Instant mashed potato made with carrot juice, soy cream cheese, a dash of nutmeg and fresh cracked pepper. Topped with a rustic saute of green pepper, onion and petite diced tomatoes. Seasoned with allspice, garlic and fennel!
Serves 4 Continue reading “CARROT MASHED POTATO WITH TOMATO TOPPER”
GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA
Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta!
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GARBANZO BEANS WITH SAVORY RICE
Marinated textured vegetable protein (TVP) sauteed with caramelized onion, garbanzo beans and orange zest. Served with steamed rice seasoned with coriander, oregano and garlic!
Makes 6 cups rice; 2-1/2 cups beans
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HOME MADE SAUERKRAUT PIEROGIS
Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods!
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ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA
Sweet red roasted peppers blended till smooth. Combined with non-dairy creamer and a little nutritional yeast for a subtle cheese flavor. Ladled over angel hair pasta and topped with chopped Kalamata olive! Surprise!
Makes 2-3/4 cups sauce
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CARAMELIZED OVEN-ROASTED VEGGIES
Coated with an extra virgin olive oil, garlic, rosemary, cracked pepper sauce injected with a soy bacon flavor component. Subtle, melt in your mouth delicious!
6 main dish servings or 10 servings for a buffet
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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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CORNBREAD CRANBERRY STUFFING
with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had!
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PINEAPPLE COCONUT CURRY BREAD STUFFING
with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish!
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COFFEE BAKED BEANS
with charred onion, caramelized mushroom and brown sugar! If you like coffee, you’ll love these coffee baked beans!
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MEXICAN-ITALIAN HAT DANCE
Caramelized onion, green pepper and mushroom combined sweet red roasted peppers and a salsa-marinara seasoned with garlic, basil and coriander! Tossed with orecchiette (hat) pasta and fresh cilantro. Get ready to party!
6 servings for main dish, 12 servings on a buffet
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PUMPKIN CRANBERRY SAGE STUFFING
with pecans, sauteed celery and onion and orange zest! Sweet, tangy, creamy. A textural and flavor change from traditional stuffing. The pumpkin creates a creamy texture elevating its status to delectable! So easy to make!
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CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES
A stir-fry of cabbage and green pepper with sun-dried tomatoes, Kalamata olives and fresh garlic. Topped with sliced white potatoes, pan-fried with soy bacon bits, fresh rosemary and maple syrup! Served with a chilled cocoa, ginger, cinnamon and brown sugar applesauce!
Serves 2 with leftovers
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BAKED STUFFED ARTICHOKES
Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot!
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BAKED STUFFED GOLDEN APPLES
An apple bread stuffing seasoned with ginger, garlic and dill. Moistened with pineapple juice, then stuffed into golden delicious apples and baked till tender and juicy!
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MUSHROOM BREAD STUFFING
A mushroom and sweet onion bread stuffing flavored with white wine!
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EGGPLANT BREAD STUFFING
A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil!
Continue reading “EGGPLANT BREAD STUFFING”