CAULIFLOWER PUREE

CAULIFLOWER PUREE Fresh boiled cauliflower buds processed with margarine and extra virgin olive oil till ultra-smooth. Seasoned with garlic, dry mustard and fresh grind sea salt and black pepper. Served with tomato vinaigrette and fresh steamed peas. Garnished with fresh basil! Makes 4 cups 3-1/2 lbs. fresh cauliflower buds with a little bit of stem … Continue reading CAULIFLOWER PUREE

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CHARRED BRUSSEL SPROUTS

CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6 1 lb. fresh brussel sprouts … Continue reading CHARRED BRUSSEL SPROUTS

ROASTED BEET STEAKS

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! Serves 4 Preheat oven to 400 degrees 2 lbs. fresh beets - wash beets, cut off ends and peel - … Continue reading ROASTED BEET STEAKS

MAPLE MARSALA MUSHROOMS

MAPLE MARSALA MUSHROOMS Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here! Serves 2-6 1/4 c. grape seed oil 10 oz. Babybella (crimini) mushrooms, cut into chunks 12 oz. white button mushrooms, cut into chunks sea salt freshly ground … Continue reading MAPLE MARSALA MUSHROOMS

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 culinary … Continue reading SMOKY LAZY PIEROGI

STEVE’S & SHARON’S ANIMAL-FREE LOBSTER

STEVE & 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) Preheat oven to 400 degrees 1 head cauliflower - remove leaves, … Continue reading STEVE’S & SHARON’S ANIMAL-FREE LOBSTER

HORS D’OEUVRE PLATTER

HORS D'OEUVRE PLATTER Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves! Serves 6 Recipe for Caponata Babaganoush on this site: http://chefdavies-tight.com/2015/07/08/caponata-babaganoush/ Recipe for Pickled Roasted Yellow Peppers on this … Continue reading HORS D’OEUVRE PLATTER

24 CARROT GOLD

 24 CARROT GOLD Steamed baby carrots sauteed till charred. Briefly cooked in a Cream Of Coconut Fresh Lime Glaze. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had! Serves 4-6  Carrots: 1 lb. baby carrots Steam carrots till tender-soft, but not mushy. Transfer to bowl and let sit … Continue reading 24 CARROT GOLD

SWEET LEMON BRUSSEL SPROUTS

SWEET LEMON BRUSSEL SPROUTS Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce! Serves 6 1-1/2 lbs. fresh brussel sprouts 1/4 c. margarine grated rind of 1 lg. lemon plus strained juice (grate whole lemon softly over lg. holes of grater for best results, then cut, squeeze and … Continue reading SWEET LEMON BRUSSEL SPROUTS

MASHED SWEET AND WHITE POTATOES

MASHED SWEET AND WHITE POTATOES A creamy blend of sweet and white potatoes combined with a homemade Creamy Cashew Butter, sliced green scallion and almond coconut milk. Serve as a side dish potato or make fried potato patties coated with Panko crumbs. Uniquely textured and uniquely delicious! Makes 5-1/2 cups 40 oz. can cut sweet … Continue reading MASHED SWEET AND WHITE POTATOES