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!
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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!
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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!
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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! Your ‘buds will not be disappointed!
Makes 12 cups rice and 4 cups gravy
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A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL
Eggplant And Cauliflower Tomato Provençale!
Serves The World In 14 cups
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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!
Makes cups 7-1/4 cups
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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!
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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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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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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 tasted more like bologna, but the fresh pounded cutlets.
Mild in flavor, soft when ground, which is what we did here. We, meaning me. I figured I must have had some divine or other intervention help on this one, since I nailed it first time. On my birthday too! Had no idea I’d be cooking today. Must be that Alpha Lipoid Acid I’m taking that fixes fatigue. It works.
What a treat. OMGod does this have meat in it? And the sauce!! All so rich, all so wonderful!
Makes 14 stuffed cannelloni
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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
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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
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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 anybody?
Makes 9 cups
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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
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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
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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
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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!
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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!
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BAKED STUFFED MADEIRA MUSHROOMS
Mushroom, Madeira wine, celery, onion, garlic, rosemary bread stuffing. Heaped into steamed mushroom caps and baked till piping hot!
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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!
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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 heaven!
Makes approx. 13 cups
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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
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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
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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
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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 pasta!
Makes 11 cups
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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!
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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
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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
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STEVE’S & SHARON’S ANIMAL-FREE LOBSTER
First thing Steve said was , “I feel like I’m eating lobster”. And so did I. A true delight without the cruelty!
Serves 2 – or more if served as a side dish (this was our late night supper)
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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
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ROASTED ROOT VEGGIES
Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze.
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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
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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 shells, liberally stuffed or 16 cabbage rolls
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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
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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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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
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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!
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