CREAMED SAUERKRAUT AND PEPPERS
Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, with veggie sausage, as a cheese topper for pizza, as the cheese filler in a grilled sandwich, spooned over potato or cabbage pierogi, or even in a grilled flatbread roll up!
Makes 5-3/4 cups
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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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FRESH BING CHERRY SAUCE
Flavored with orange and grape juices, Balsamic vinegar, and spice!
Makes 5-2/3 cups
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RUSSIAN MORNING TOAST
Scrumptious! Beautiful tangy, sweet flavors! A weekend treat!
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SMOKY DILL TOFU SPREAD
With onion and green pepper. Flavored with paprika, garlic, dill and Jalapeno mustard. Served on Pumpernickel rolls!
Makes 2-3/4 cups spread
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RUSSIAN WEDDING SOUP
The next time the President of Russia and his wife visit the USA, the White House needs to serve them this special soup. The W.H. Chefs need to follow the directions precisely. The soup, not the meat, will be the star of this banquet! Steve made the first half then I made the second half–on Labor Day!
Sauteed cabbage, onion and mushroom mixed with roasted peppers in a stewed tomato broth with beets and potatoes. Seasoned with tarragon, thyme, Hungarian paprika and a hint of hickory smoke. Each bowl is drizzled with a White Zinfandel wine, topped with a dollop of Paprika Dill Soy Sour Cream with lemon zest. Served with hot pumpernickel rolls spread with Sharon’s Tofu Butter Spread!
Makes about 21 cups
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MARINATED BEETS AND YELLOW ONION
Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing!
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