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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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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PURPLE ASIAN SLAW
Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw!
Makes 5 cups salad – 3-1/2 cups dressing
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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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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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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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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”
ASIAN PEANUT BUTTER (absent soy sauce)
Mousse, whipped, light, creamy, startling, peanut butter. Asian absent the soy sauce. Wow, whoa…..I just engineered my very first animal-free ice-cream without realizing it!
Makes 2 cups Continue reading “ASIAN PEANUT BUTTER”
ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD
If you want an exciting change from the same old macaroni salads, try this and experience the explosion of flavors dancing over your taste buds with every bite! Sweet, sour, salty, spicy and pungent!
Makes 12 cups
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SMOKED RICE MOLDS WITH MARINATED TOMATOES
Smoked rice with carrot matchsticks, peas and sautéed sweet onion, flavored with a light soy sauce. Served with Roma tomatoes in a tarragon vinaigrette!
Makes 7, ½ cup servings
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Family rice is a delightfully colored and flavorful rice dish—one the entire family will love!
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STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE
Fresh broccoli and onion strips stir-fried in sesame oil and garlic till tender-crisp. Combined with sweet and sour pineapple soy sauce seasoned with just a hint of cloves and red cayenne pepper!
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SWEET AND SOUR BEETS AND BROCCOLI
Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice!
Makes 3-1/2 cups rice and 7 cups sauce
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SHARON’S HAPPY FAMILY RICE
Jasmine rice combined with fresh spinach, grilled cubanella peppers and sautéed onion, celery and shredded carrot. Served as rice molds with a green peppercorn and thyme gravy sauce!
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WASABI FRIED RICE MOLDS
Jasmine rice fried with sautéed celery and onion, mixed with steamed fresh baby carrots, fresh tomatoes and flavored with sesame oil, garlic and wasabi. Served with Wasabi Peppercorn Sauce and garnished with fresh grilled zucchini!
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PEANUT FRIED RICE MOLDS
Traditionally, chefs made fried rice out of leftover rice. That’s what we’re going to do here. Sauteed onions and rice, pan-fried and charred with peanuts and broccoli. Seasoned with garlic, ginger, wasabi and orange zest. Molded and served with a sweet ginger mustard sauce!
Makes 5-1/2 cups rice Continue reading “PEANUT FRIED RICE MOLDS”
SMOKED FRIED RICE MOLDS
with sautéed celery, onion and charred carrots and peas. Served as a rice mold atop a smoked coriander, garlic and curry tomato coconut gravy. Exquisite!
Makes 10 cups rice
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SPICY TOMATO GINGER SOUP
Everybody loves tomato soup. This one is rich, chunky and satisfying!
Makes 6 cups
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FRESH CARROT AND GINGER SALAD
with prunes and pine nuts in a white Balsamic vinaigrette!
Makes 5 cups
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FRENCH ASIAN COLESLAW
Ribbons of green cabbage, carrot matchsticks and ruby red grapefruit segments tossed with a French, apricot, sesame oil and ginger dressing!
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JEWEL RICE SALAD
Steamed rice and pearl-sized colorful vegetables marinated in a seasoned gourmet rice vinegar and fresh ginger. Garnished with pickled ginger slices.
Makes 5-1/2 cups
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SWEET CURRY AND GINGER FRUIT SALAD
with Granny Smith apples, dried apricots and raisins!
Makes 4 cups
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AMERICAN TERIYAKI CHOP
A teriyaki flavored almond, pecan, walnut paste. Served on toasted potato bread mini sandwiches with ketchup or mustard. Great for a party. No one will believe there’s no meat in it!
Makes 3 cups for 48 hors d’oeuvre sandwiches
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GINGER GRAPEFRUIT SALAD
Ruby red grapefruit, green leaf lettuce and sweet onion rings tossed with a ginger, garlic maple mustard dressing!
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CHINESE TOSS SALAD
Fresh spinach, marinated mushroom, fresh pea pods, sweet orange, ringlets of onion and sliced almonds tossed with a garlic, ginger and soy dressing!
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CHINA SPINACH NOODLE
A main dish noodle soup, spiced with sage, curry and garlic.
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Fresh peaches, raisins and pecans simmered in a sweet sour, ginger, curry soy sauce. Mixed with Jasmine rice, then topped with fresh summer tomato cubes and green scallion. Wow!
Sauce makes 5-1/2 cups
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