SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS

SHARON'S PEARL OYSTER STUFFED MUSHROOMS

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

Continue reading “SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS”

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EGGPLANT MEATLESS MEAT LASAGNA

EGGPLANT MEATLESS MEAT LASAGNA

This is an old school lasagna – meaty and dry!

12 Servings

Continue reading “EGGPLANT MEATLESS MEAT LASAGNA”

FRENCH RIVIERA PIEROGI

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

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

Continue reading “FRESH BASIL & HUMMUS FETTUCCINE”

ZUCCHINI LASAGNA

 ZUCCHINI LASAGNA

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

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VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA

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

Continue reading “VEGAN MUSHROOM AND PEPPERONI FLATBREAD PIZZA”

BABY MUSHROOM LINGUINI BOLOGNAISE

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

Continue reading “BABY MUSHROOM LINGUINI BOLOGNAISE”

MUSHROOM SUKIYAKI IN GINGER BEER BROTH

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!

Serves 5

Continue reading “MUSHROOM SUKIYAKI IN GINGER BEER BROTH”

BARBECUE VEGGIE HASH

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

kalamata-bolognaise-serv-3

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

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 & JACK DANIEL’S CLEVELAND TOFU DISH

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

cropped-grillin-beans-serving

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

Continue reading “GRILLIN’ BEANS WITH GINGER BEER”

CURRY FRIED RICE WITH CURRY PEANUT SAUCE

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

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”

FATTY RICE

  FATTY RICE

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

 

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

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

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

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)

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

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

 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

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

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!

Serves 8-10

Continue reading “GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA”

GARBANZO BEANS WITH SAVORY RICE

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

Continue reading “GARBANZO BEANS WITH SAVORY RICE”

HOMEMADE SAUERKRAUT PIEROGIS

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!

Makes 24

Continue reading “HOMEMADE SAUERKRAUT PIEROGIS”

ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA

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

Continue reading “ROASTED PEPPER SAUCE OVER ANGEL HAIR PASTA”

CARAMELIZED OVEN-ROASTED VEGGIES

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

Continue reading “CARAMELIZED OVEN-ROASTED VEGGIES”

HOLIDAY STUFFING CASSEROLE

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

CORNBREAD CRANBERRY STUFFING

with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had!

Serves 8-10

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PINEAPPLE COCONUT CURRY BREAD STUFFING

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!

Serves 6

Continue reading “PINEAPPLE COCONUT CURRY BREAD STUFFING”

COFFEE BAKED BEANS

COFFEE BAKED BEANS

with charred onion, caramelized mushroom and brown sugar! If you like coffee, you’ll love these coffee baked beans!

Serves 4 

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MEXICAN ITALIAN HAT DANCE

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

Continue reading “MEXICAN ITALIAN HAT DANCE”

PUMPKIN CRANBERRY SAGE STUFFING

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!

Serves 8-12

Continue reading “PUMPKIN CRANBERRY SAGE STUFFING”

CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES

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

Continue reading “CABBAGE AND SUN-DRIED TOMATO STIR-FRY WITH PAN-FRIED POTATOES”

BAKED STUFFED ARTICHOKES

BAKED STUFFED ARTICHOKES

Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot!

Makes 2

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BAKED STUFFED GOLDEN APPLES

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!

Serves 6

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MUSHROOM BREAD STUFFING

MUSHROOM BREAD STUFFING

A mushroom and sweet onion bread stuffing flavored with white wine!

Serves 8

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EGGPLANT BREAD STUFFING

EGGPLANT BREAD STUFFING

A sage and oregano seasoned eggplant bread stuffing with sauteed celery and onion in extra virgin olive oil!

Serves 6-8

Continue reading “EGGPLANT BREAD STUFFING”