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



WILD NOODLE SOUP A new approach to the noodle soup - the broth is in the solid ingredients. Plus meat, meat and more meat. Where's the meat? In the blackeye peas and wild rice. Animal eaters won't believe there's no animal in this soup. Plant-eaters won't believe there's no fake meat in this soup! Makes … Continue reading WILD NOODLE SOUP


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


ROASTED CAULIFLOWER SPINACH SALAD A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower head - cut … Continue reading ROASTED CAULIFLOWER SPINACH SALAD


BLACKENED CAULIFLOWER BUDS Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home! Serves 2-4 as a first course (sit down to eat) appetizer Prep cauliflower: 1 head fresh cauliflower 1/4 c. dry batter mix (I used Loretta … Continue reading BLACKENED CAULIFLOWER BUDS


ROASTED CAULIFLOWER A whole, fresh cauliflower head baked with extra virgin olive oil and salt till tender throughout and toasty on the top. Served with an additional drizzle of olive oil, then sprinkled with garlic, paprika and freshly ground black pepper. Served with fresh lime wedges! Serves 6 Preheat oven to 350 degrees 1 lg. … Continue reading ROASTED CAULIFLOWER


MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clump … Continue reading MEXICAN SLOPPY JOE ROTINI