MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive
THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A holiday sauce and sandwich to brag on!
Makes 2-3/4 cups sauce
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AFC SCRAMBLED VEGAN NOG TOFU
A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style!
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CHERRY COLESLAW CHOP
I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; it does!
Makes approx. 5 cups
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PORTOBELLO MUSHROOM STEAK SANDWICHES
Sauteed slices of oven-roasted Portobello mushrooms served on potato bread with sauteed onions and soy bacon bits with a maple syrup glaze, thinly sliced kosher dill pickle and Dijon mustard. If you like steak and maple cured bacon, you’ll love this! What a sandwich!
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ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE
Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce!
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SHARON’S BAGEL SALAD
English cucumber, tomato, thin carrot wafers, chopped onion, dried cranberries and soy bacon bits marinated in a Dijon mustard, garlic, cilantro and mint vinaigrette. Tossed with small toasted bagel wedges just before serving! Any Jewish deli could make it!
Makes 8 cups
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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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SHARON’S WILTED SPINACH SALAD
Fresh spinach and walnut pieces dressed with a warm sweet and sour soy bacon, Kalamata olive, garlic, roasted pepper, Balsamic and Dijon mustard dressing!
Salad Serves 4-6; Dressing makes 2 cups
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ALMOND AND DIJON MUSTARD BUTTER
with garlic, allspice and cracked black pepper, with just a touch of sweet!
Makes 2 cups Continue reading “ALMOND AND DIJON MUSTARD BUTTER”
SCRAMBLED TOFU EGG TORTILLAS
Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance!
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