BARBECUE VEGGIE HASH
Cut precooked potatoes sauteed with onion and garlic till charred. Mixed with sweet petite peas and cut green beans, then tossed with an orange marmalade barbecue sauce!
Makes 7 cups Continue reading “BARBECUE VEGGIE HASH”
PIEROGI POTATO FRY
What to do with leftover baked potatoes? A simple Sunday morning breakfast dish that will delight your significant other. Fried pierogi and baked potato in a simple mustard sauce. Garnish with chopped kosher dill pickle to take it through the roof! Why not serve it with a glass of champagne and orange juice? It’s your day off, enjoy!
SCRAMBLED TOFU WITH HUMMUS
Breakfast in the evening! Scrambled tofu eggs with grape tomatoes and peas, made creamy with a cumin-flavored hummus. Served with whole grain mustard and a lemon squeeze!
STRAWBERRY SAUCE
Made with cranberry pomegranate juice!
Makes 2 cups Continue reading “STRAWBERRY SAUCE”
POTATO PIEROGI BENEDICT
The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce!
GRITS AND MIXED CREAMED VEGETABLES
Charred and caramelized sweet onion and mushroom combined with mixed assorted veggies in a beautiful sage, thyme and tarragon animal-free cream sauce! Served over grits!
Makes 6 servings
PEPPER AND MUSHROOM SCRAMBLED TOFU
Sauteed mushrooms with Mancini Fried Peppers with Onion combined with Marsala wine flavored tofu, fresh tomatoes and cilantro!
Makes 5 cups
FRENCH TOFU EGGS
Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say walk on water in French?
Makes 6 servings
