AFC Chicken Piccata Benedict

AFC CHICKEN PICCATA BENEDICT The Animal-Free Chef's take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce! Makes 6 servings Sauce: makes almost 3 cups 3 c. apple cider 3 chicken-style bouillon cubes, Massel brand 2 t. dried tarragon 2 t. … Continue reading AFC Chicken Piccata Benedict



LEMON PINEAPPLE CREAM A lemon cream pudding topped with candied lemon zest! Serves 6-8 2, 2.9 oz. pkgs. Jello Cook & Serve Lemon Pudding & Pie Filling 2/3 c. sugar 8 oz. can crushed pineapple 2 c. non-dairy liquid creamer 1 c. water 1/3 c. sugar zest of 1 lemon, cut into 1/16 inch wide … Continue reading LEMON PINEAPPLE CREAM


SAUTEED ASPARAGUS Fresh steamed asparagus sauteed with fresh mushroom, then tossed with fresh tomato and a splash of lemon. A simple and delicious way to serve asparagus as a side dish! Serves 2 1 bunch fresh asparagus, bottom 3rd of stalks removed and discarded, remainder cut into 1 inch lengths, then steamed till tender but … Continue reading SAUTEED ASPARAGUS


BREAD STUFFING FOR ARTICHOKES A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery! Makes enough to stuff 5-6 artichokes 1 stick margarine 4 garlic cloves, peeled and finely chopped ½ c. finely diced celery ½ c. finely chopped onion ½ lb. finely chopped button mushrooms ¼ t. salt sev. … Continue reading BREAD STUFFING FOR ARTICHOKES


PASTA LEMONNAISE Topped with tomato ginger beans made with caramelized onion and fresh garlic! Makes 6 servings 12.3 oz. pkg. extra firm silken-type tofu, cut into ½ inch cubes 1 t. sea salt 1 t. mild paprika ½ c. plus 2 T. fresh squeezed lemon juice; do not use bottled lemon juice 1 t. dried … Continue reading PASTA LEMONNAISE