Black And White Stuffing

BLACK AND WHITE STUFFING A unique stuffing using oven-dried black Russian bread and rye bread cubes. Cauliflower, mushrooms, olives, pineapple with the traditional sauteed celery and onion creates a happy holiday culinary memory! Rosemary, coriander and smoke light up your taste buds. Serve with a beet and berry sauce and dry red wine to completeContinue reading “Black And White Stuffing”

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”

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

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

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”

Asian-Style Celebration Roast

Originally posted on AFC BULL MARKET KITCHEN:
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 1 lb. Field Roast Celebration Roast – studded with whole cloves – top and sides, about 1/2 inch apart – then wrapped in…

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 castContinue 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

Saffron Pesto Rotini

Originally posted on AFC BULL MARKET KITCHEN:
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…

BAKED VEG CHEESE AND VEAL CANNELLONI

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 thatContinue reading “BAKED VEG CHEESE AND VEAL CANNELLONI”

SHARON’S MANICOTTI

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

GYPTIAN RICE

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

SPAGHETTI RICE PILAF

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 dinnerContinue reading “SPAGHETTI RICE PILAF”

MATCH MEAT SAFFRON CHICKEN

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

SMOKY LAZY PIEROGI

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 culinaryContinue reading “SMOKY LAZY PIEROGI”

ITALIAN MAC & CHEESE

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

AMERICAN CHOP SUEY WITH VEGGIE SAUSAGE

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

MUSHROOM PIZZA SAUCE – PALETTE PIZZA

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

MIYOKO RATATOUILLE FOR SUB OR PASTA

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 favoriteContinue reading “MIYOKO RATATOUILLE FOR SUB OR PASTA”

PICKLE POT BEANS

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

MUSHROOM SEITAN SAUTE

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

STEVE’S & SHARON’S ANIMAL-FREE LOBSTER

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)

TOMATO SAFFRON SAUCE OVER PIEROGI

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

VEGGIE SAUSAGE ASIAN TUMBLE

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

TOP SHELF STUFFED PEPPERS

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 pepperContinue reading “TOP SHELF STUFFED PEPPERS”

CRANBERRY STUFFING POTATO CASSEROLE

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